Talk about soups
Brees different from the usual soups because they do not add the vegetables and cereals. To prepare the broth take meat only first grade, for example, or rump rump. The washed meat filled with water, cover with a lid and put on the fire. Once the water boils. removed from it formed foam and a half hours in the broth added spices and onions. To make the broth more flavor and golden color, some indigenous - half the carrots, parsley and onions - should fry without oil. Ready broth can be served with toast, cereal or pies.
Broth cooking time is about 2 to 2.5 hours if you want an even more robust and perfectly clear broth, you need to conduct a so-called clarification. To do this, take 300 grams of meat a third or fourth grade, pass it through a meat grinder, put in a separate pan, add one egg white, 1 cup of broth, stir, and as such leave for 20-30 minutes. Then pour it all into the hot broth, cover, put on fire and at low boil continue cooking for 30-40 minutes. When bleaching occurs, and all unnecessary settle to the bottom, you need to carefully strain the broth.
Very nice on a hot summer day will be soups and cream soups from the fruit. It is not fruit drinks, namely, soups, as they add rice, pasta, and occasionally some vegetables. Such soups are served chilled, they fill with sour cream or cream. For cooking soups, you can use any fruit: cherries, apricots, apples, peaches, currants, strawberries, raspberries, and dried fruit.
And now a few tips to soup turned out more nourishing and tasty. First of all, remember that the right balance must be observed in the number of products used. So, if the soup is taken 500 g of meat, vegetables should take about 800 grams, but if the meat is taken over, such as 750, then to cook the same soup necessary to spend 1 kg 200 g of vegetables. Wrong aspect ratio in a soup of vegetables and meat can lead to the soup, or get too runny or too thick.
If the soup before serving put a little butter, then it will become a more delicate taste. The soup got a nice golden color, you need to saute vegetables in olive oil.
The soup was transparent, with roasted vegetables do not add tomato sauce or sour cream. Conversely, the soup will be more nourishing if it fry vegetables for sour cream or mayonnaise.
To give the soup a sweet taste to it should be added to green celery, parsley. It should be cooked together with vegetables for soup, after extinguishing the fire.
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