SOUPS

Although most people do not differentiate between soup and broth and treat these two dishes as exactly the same, it is good to know that there is one main difference.

That is, in the case of soups, a stir-fry must be made, which is added shortly before the soup is removed from the hob.
A typical example of this is the tripe soup.
In this article I have selected some rules to follow when making soup, broth and cream soup.

Soup:

– after adding one type of vegetable or other product, it is necessary to wait for the soup to boil again and only then add another;

– Noodles, potatoes and rice are added to the soup raw, while some vegetables are good before stewing or frying lightly. Such are, for example, the roots of parsley, cabbage, carrots, celery and others;

– the salt is usually added towards the end of the heat treatment;
– spices are added 10-15 minutes before the end of cooking, as some of their aromatic ingredients are volatile and can evaporate, which will affect the aroma and taste of the soup. This is especially true for dry spices. Fresh, especially if they are as tender as parsley, are placed at the very end of cooking, after which the hob is switched off;
– Do not put the roots for the soup, such as celery and parsnips, at the end of cooking. Although the rule for most spices is to add them at the end of cooking, the soup roots are added at least 30 minutes before the end of cooking, so that they have time not only to release their aroma, but also to soften. The bay leaf is also placed at the beginning of cooking;

– bay leaf is placed only in soups in which wine or vinegar is added, and in very small quantities.

Soup:

– A basic rule in the preparation of soups, which is also valid for soups, is that they should not be prepared from marsh fish and birds, because they have the smell of sludge, which can not be removed even with the addition of countless spices;

-Since the soups are fried and are sufficiently saturating, they can be taken as a separate dish, unlike the soup, which is taken as a first course;

– The most important thing is to build up the soup only with egg yolk. It is not crossed by hot liquid, unlike protein. There is a danger of crossing even when the broth is not mixed quickly during construction.

– the soup just removed from the fire will not be crossed if 1/2 teaspoon of cold water is poured into the building.

– the building is poured into the vessel, the soup being mixed with the pouring spoon. Using a spoon, scoop the soup several times and pour it back into the bowl. Thus air enters the soup and it becomes not only smooth, but fluffy and thick.

Cream soup:

– becomes smooth and does not settle if the following proportions are observed: 40 g of fresh milk and 10 g of fresh butter per serving.