The taste of the soup largely depends on the quality of the broth in which it is prepared. Therefore, the basic broth is of great culinary importance.
Soups are mainly prepared with meat, fish or mushroom broth. Moreover, to prepare them it is not necessary to take the highest quality products. Typically, meat broth is prepared either from bones only or from meat on the bone. For fish broth, they also take products that are unsuitable for second courses - tails, heads, fins, skin, etc. For real mushroom broth, you need dry porcini mushrooms. Other types of mushrooms can be used both dry and fresh, but broths from them are prepared based on the recipe of a particular dish.
In addition to meat, fish and mushroom broth, you can cook soups using vegetable broths, which are absorbed by the body much easier. Potato, cabbage, turnip and many other decoctions are often used to prepare dietary dishes.
Bone broth (basic)
Bone broth is made using bones left over from cutting up meat or poultry. Before cooking, they need to be washed several times and then filled with cold water at the rate of 1.25 liters of water per 1 kg of bones. For better extraction of nutrients, the bones need to be crushed before cooking. Vertebral bones and heads of long bones should be cut crosswise. It is not recommended to touch the tubular bone itself, otherwise small fragments will be found in the broth. Flat bones are chopped into pieces 5–6 cm in size. If the broth is prepared from tender veal or pork bones, then they should be lightly fried in the oven before cooking.
The bones treated in this way should be placed in a pan, poured with cold water, taking into account evaporation during boiling, cover the dish with a lid and bring the liquid to a boil over high heat. When the broth boils, skim off the foam and some of the fat, then cook over low heat, avoiding boiling. It is not recommended to remove all the fat, as it tends to retain aromatic substances.
Lamb and beef bones should be boiled for 4.5–5 hours, pork and veal bones – from 2 to 3 hours. Cooking longer will degrade the flavor of the bone broth.
1–1.5 hours before the end of cooking, add white roots (parsley, celery, parsnips), carrots and onions to the broth, and add salt half an hour before the end of cooking.
The finished bone broth should be clear or slightly cloudy, with droplets of fat visible on its surface. The aroma should match the smell of the roots and vegetables added during cooking.
Sample Basic Bone Broth Recipe:
Water – 1.25 l
Bones – 1 kg
Carrots – 1 piece
Onions – 1–2 pieces
White roots – 1–2 pieces
You can use individual roots: for example, only the root of parsley, or celery, or parsnip.
Meat and bone broth (basic)
To prepare this type of broth, it is necessary to use those parts of the carcass that contain a large amount of connective tissue: the trim, shoulder or brisket. Ideally, the meat should be separated from the bone, as the cooking time varies. First you need to put the bones in the pan, and then, 2-3 hours before the end of cooking, the meat. In this case, the meat should be cooked in large pieces. An important detail: the meat is not cut from the brisket, but cooked in large pieces along with the bones.
Roots and carrots are added to the broth an hour and a half before the end of cooking. After the meat is cooked, it should be removed from the broth and cut into portions.
The finished meat and bone broth should be amber in color, transparent, with glitter of fat on the surface.
Sample recipe for basic meat and bone broth:
Water – 1.25 l
Meat with bone – 1 kg
Carrots – 1 piece
Onions – 1–2 pieces
White roots – 1–2 pieces
Only available white roots can be used.
Fish broth (basic)
The tails, fins, skin and heads of fish must be thoroughly washed, the gills removed from the heads, large heads - catfish, sturgeon, etc. - cut into several parts. The prepared ingredients should be placed in an enamel pan, filled with cold water, added onions and parsley and brought to a boil over high heat under the lid. Then remove the lid from the pan and continue to cook the broth over low heat for 55–60 minutes. During the cooking process, it is necessary to remove the resulting foam and fat from the surface of the fish soup. It is recommended to strain the finished broth.
Sample recipe for basic fish broth:
Water – 1.25 l
Processed fish waste – 1 kg
Onions – 2 heads
Parsley root – 2–3 pieces
Dried mushroom broth (basic)
Dry porcini mushrooms should be thoroughly washed, filled with cold water and left to swell for 3-4 hours. After the specified time has passed, put the pan on the fire and cook the mushrooms in the same water until soft. Strain the prepared mushroom broth and rinse the boiled mushrooms again.
Sample recipe for basic mushroom broth:
Water – 1.25 l
Dry mushrooms – 140 g
Broths (clear soups)
In cooking, the word “broth” has two meanings: the first is “a base for soups”, the second is “independent dishes”. In this section of the book we will talk specifically about broths as independent dishes with a side dish. In professional culinary literature, such broths are called clear soups.
In this case, meat and fish broths are most often used for cooking. Broths made from game and chicken are considered the best, as they contain the greatest amount of nutrients.
For fish broth, small perches, ruffs and pike perch waste are used. To make the broth transparent, you need to prepare a special draw, which at the same time saturates the dish with extractive substances. So, for example, to clarify 1 liter of meat broth you need one egg white and 75 g of meat.
Transparent broth is usually served either in broth cups without a side dish, or in deep plates, where a separately prepared side dish is placed, after which the broth is poured over it. Below is a small list of side dishes that are usually served with different broths according to established culinary traditions:
The broth in a cup is accompanied by pies, pies with rice, carrots, cabbage or meat, as well as kulebyaki, croutons, profiteroles and other baked goods.
It is customary to serve game broth with game fillet and pieces of boiled turnips or carrots.
Chicken or game broth is served with profiteroles and lettuce, homemade noodles and scalded parsley leaves.
In addition to all of the above, artichoke bottoms, boiled champignon caps, green peas, cucumbers poached with butter, and chicken or game dumplings are suitable as a side dish for broths.
Meat broth
Water – 1.25 l
Meat on the bone – 800 g
Meat for pulling (neck, shank) – 75 g
Egg white – 1 piece
Carrots – 1 piece
Parsley or celery root - 1 piece
Onions – 1 piece
Vegetable oil – 1–2 tbsp. l.
Salt to taste
1. Cook the main meat and bone broth. If you need it to be stronger, you can boil additional meat in it for the second course.
2. To prepare the guy, pass the shank pulp or the cut through a meat grinder, add 200 ml of cold water and place in the refrigerator.
3. After 1.5–2 hours, when the meat has cooled, add salt, egg white to the draw and mix everything thoroughly.
4. Peel white roots, carrots and onions, chop and fry in vegetable oil until light golden brown.
5. Strain the hot broth, add the extract and prepared roots and onions, mix everything thoroughly and bring to a boil under the lid.
6. When the broth boils, remove foam and excess fat from its surface, reduce heat and continue cooking for 1–1.5 hours.
7. Let the finished broth settle, then strain through a fine sieve.
8. Properly cooked meat broth should be transparent and have a light brown tint. The taste and smell of such a broth depend on the type of meat (beef, pork, lamb, etc.) and the aromatic vegetables added to it.
Chicken bouillon
Chicken with bones – 800 g
Water – 1.25 l
Egg white – 1 piece
Carrots – 1 piece
Onions – 1 piece
Parsley root – 1 piece
Butter – 1–2 tbsp. l.
Strippings and chopped bones for guying - 75 g
Salt to taste
1. Cook chicken broth according to the recipe for basic meat and bone broth. If chicken meat is chosen, the cooking time should be reduced to 45–60 minutes.
2. If the broth turns out to be cloudy, you should prepare a guy for it. To do this, pass the heads of tubular bones and chicken strips (films, skin) through a meat grinder, add 200 ml of cold water and refrigerate for 1.5–2 hours.
3. Peel parsley, carrots and onions, chop and fry in butter until light golden brown.
4. Strain the hot broth. Add salt, egg white to the cooled strippings and mix everything thoroughly.
5. Then add the mixture for pulling, fried onions, carrots and roots into the broth, cover the dish with a lid and bring to a boil over low heat.
6. Skim the foam and excess fat from the boiling broth and continue to cook over low heat for 45–60 minutes.
7. Remove the finished broth from the stove, let it settle, and then strain through a fine sieve.
8. Properly cooked chicken broth should have a characteristic golden hue, smell and taste. The broth must be heated before serving.
Game broth
Water – 1.25 l
Meat on the bone (beef, pork) – 800 g
Hazel grouse – 0.5 pieces
Egg white – 1 piece
Onions – 1 piece
Carrots – 1 piece
Parsley root – 1 piece
Butter – 1–2 tbsp. l.
1. Boil meat and bone broth and lighten it with a guy.
2. To prepare the hazel grouse guy, grind it using a meat grinder, add 200 ml of cold water and put it in the refrigerator.
3. Fry peeled and chopped onions, carrots and parsley root in butter.
4. Add the cooled guy to the meat and bone broth along with sautéed vegetables.
5. Place the bowl with the mixture on the stove, bring the broth to a boil, skim off the foam and excess fat and continue to cook over low heat for 1–1.5 hours.
6. Let the finished broth settle, then strain it through a fine sieve.
You can use chicken broth as a base for game broth.
Natural broths from game are cooked only if it is available in sufficient quantities.
In addition to hazel grouse, you can use the meat of black grouse, partridge or pheasant to prepare the guy.
Broth with croutons
Chicken, meat or game broth – 1.6 l
Wheat bread or loaf – 200 g
Hard cheese – 60 g
Butter – 20–30 g
1. Cut the bread or loaf into slices 0.5 cm thick, place on a dry baking sheet, drizzle with melted butter, sprinkle with grated cheese and lightly brown in the oven.
2. Pour the finished broth into cups and serve along with hot croutons.
Broth with noodles
Noodles (or vermicelli) – 160 g
Salt - to taste
1. Boil the noodles in plenty of salted water, drain in a colander and let the water drain.
2. Place the finished noodles in a deep plate and fill with clear broth.
Broth with semolina dumplings
Meat, chicken or game broth – 1.6 l
For the dumplings
Semolina – 120 g
Butter – 20 g
Chicken egg – 1 piece
Broth – 240 ml
1. Prepare semolina dumplings in the usual way and boil them in 240 ml of broth.
2. Place the finished dumplings in a deep plate and fill with clear broth.
Broth with profiteroles
Meat, chicken or game broth – 1.6 l
For profiteroles
Wheat flour – 60 g
Butter – 30 g
Chicken egg – 0.5 pieces
Water – 60 ml
Sugar – 2 tsp.
1. Prepare choux pastry from the ingredients indicated in the recipe and place it in a pastry syringe.
2. Using a small diameter tube, place small balls with a syringe on a greased baking sheet and bake them in an oven preheated to 180°C.
3. Pour the broth into cups. Serve the finished profit rolls separately on a pie plate.
Broth with vegetables
Meat, chicken or game broth – 1.6 l
Carrots – 250 g
Turnip – 100 g
Parsnip – 100 g
Celery root – 50 g
Leek – 120 g
Spinach – 50 g
Butter – 50 g
1. Peel carrots, parsnips, turnips, celery and leeks, wash, cut into strips and simmer in butter in a deep saucepan.
2. After 12–15 minutes from the start of stewing, add finely chopped spinach leaves to the vegetables and simmer for another 5–6 minutes.
3. Place the finished vegetables in a deep plate along with the sauce in which they were stewed, and pour in clear broth.
4. You can serve this dish with an additional side dish: boiled cauliflower, asparagus or young beans.
Broth with omelette
Meat, chicken or game broth – 1.6 l
Chicken eggs – 2 pieces
Butter – 10 g
Milk – 100 ml
Boiled spinach or scalded parsley leaves
Salt - to taste
1. Beat raw eggs with a whisk, gradually pouring cooled milk into them.
2. Season the resulting mixture with salt and pour into a small saucepan or cake pan.
3. Cook the omelette in a water bath for 12–15 minutes, without allowing the water in the main pan to boil.
4. Cool the omelet to room temperature, place in a deep plate and pour in clear broth.
5. When serving, add boiled spinach or scalded parsley leaves.
Broth with meatballs
Meat, chicken or game broth – 1.6 l
Beef pulp – 300 g
Water or broth – 40 ml
Butter – 20 g
Onions – 0.5 pieces
Chicken egg – 0.5 pieces
Vegetable oil – 1 tbsp. l.
Ground black pepper, salt - to taste
1. Pass the beef pulp through a meat grinder several times. Sauté finely chopped onions in vegetable oil.
2. Mix the prepared minced meat with butter, egg and sauteed onion, add salt, season with ground black pepper and mix everything thoroughly.
3. If the minced meat is too thick, you can dilute it with cold water or chilled broth.
4. Form meatballs into balls from the prepared minced meat and cook them in water for 5–6 minutes.
5. Place the finished meatballs on a plate and pour clear broth over them.
Fish broth (ear)
Water – 1.25 l
Perches or ruffs – 600 g
Pressed caviar – 30 g
Parsley root – 1 piece
Celery root – 1 piece
Onions – 1 piece
Salt - to taste
1. Peel and wash celery, parsley and onion.
2. Pour cold water over the gutted fish, bring the broth to a boil and remove the resulting foam.
3. Then put the prepared roots and onions into a saucepan with broth and cook over low heat, without covering the dishes with a lid.
4. After 40–50 minutes, remove the broth from the heat, strain and clarify with a pull.
5. To prepare the guy, grind the caviar with a pestle, gradually adding 1-2 tbsp. l. cold water.
6. Salt the resulting homogeneous mass, pour it into the broth, mix thoroughly and put it back on the fire.
7. When the broth boils, remove the foam and continue cooking over low heat for 15–20 minutes.
8. Let the finished broth settle and strain it through a fine sieve.
9. Along with the guy, you can add celery stalks to the broth, which will give the ear a pleasant aroma and a beautiful greenish tint.
Sterlet soup
Fish broth – 1.6 l
Sterlet – 400 g
Butter – 10 g
Carrots – 0.5 pieces
Lemon – 1 piece
Spicy herbs (parsley, dill) – 2 bunches
Salt - to taste
1. Clean a small sterlet, gut it and rinse with cold water. Then scrape off the mucus from the skin, pour boiling water over the fish and after half a minute lower it into cold water.
2. Pour the main fish broth into a thick-walled container (saucepan) and bring to a boil.
3. Cut the sterlet into portions, place in boiling broth along with black peppercorns, add salt and cook for 10–15 minutes, removing the foam.
4. In order for the soup to be sufficiently fatty, you need to grate the peeled carrots on a fine grater and sauté in butter. Strain the hot mass, add the liquid part to the broth and mix thoroughly. When the sterlet is cooked, remove it from the broth and separate the meat from the cartilage.
5. When serving sterlet fish soup, the fish broth should be poured into a deep plate and a piece of sterlet should be placed in it. Serve the broth with lemon slices and chopped herbs on a separate plate. Pies with fish or kulebyaka with viziga are most suitable as a side dish for sterlet fish soup.
Burbot soup
Purified burbot and burbot liver – 400g
Lemon – 1 piece
Spicy herbs (dill, parsley) – 2 bunches
Salt - to taste
1. Rinse the prepared fish thoroughly with cold water, cut into portions, pour over boiling water, and then cool in cold water. Pour the main fish broth into a thick-walled bowl, bring to a boil and place the prepared pieces of burbot and black peppercorns into it.
2. After boiling the fish soup, remove the foam from its surface, add salt and cook for 10–15 minutes, depending on the size of the fish portions.
3. Cook the burbot liver separately in a small amount of boiling salted water.
4. Remove the finished fish from the broth, separate the flesh from the bones, place it on plates and pour in the broth. Place a piece of burbot liver in each plate. Separately, serve lemon and finely chopped herbs on a shallow plate.
5. As a side dish for burbot fish soup, pies with viziga are most suitable.
Fisherman's soup
Basic fish broth – 1.6 l
Fresh pike perch – 120–150 g
Potatoes – 600 g
Onions – 1 piece
Butter – 20 g
Black peppercorns – 3–5 pieces
Bay leaf, finely chopped herbs, salt - to taste
1. Peel the potatoes and onions and leave them uncut.
2. Peel the pike perch, gut it, rinse with cold water and cut into portions.
3. Pour boiling water over the prepared fish, then cool under cold water.
4. Bring the main fish broth to a boil, add potatoes, onions and pieces of pike perch into it, bring to a boil, skim off the foam and cook for 25-30 minutes.
5. 10–12 minutes before the end of cooking, salt the fish soup and season with spices. Remove the finished fish soup from the stove and add butter.
6. When serving, place a piece of fish, potatoes, boiled onion and finely chopped spicy herbs into each plate with fish soup.
Common ear
Water – 2 l
Fish (any) – 900 g
Potatoes – 400 g
Onions – 1 piece
Carrots – 1 piece
Parsley root – 1 piece
Millet – 100 g
Bay leaf, salt - to taste
1. Clean the fish, gut it, wash it, separate the heads and tails, add cold water and cook the main broth, then strain it and pour it into another bowl.
2. Cut the fish flesh with bones into portions.
3. Peel the potatoes, wash them and cut them into 2–4 pieces.
4. Peel parsley root, onion and carrots, rinse thoroughly, and cut into halves (except for onions).
5. Bring the strained main broth to a boil, add pieces of fish, vegetables and roots into it and cook until tender for 15–25 minutes (depending on the type of fish).
6. 7-10 minutes before the soup is ready, add salt, add the washed millet and add a bay leaf.
Ukha "Homemade"
Water – 2 l
Small fish (perches, ruffs) – 800 g
Large fish (pike, pike perch, burbot) – 500 g
Celery (root and stems) – 1 piece
Potatoes – 400 g
Onions – 1 piece
Bay leaf – 1–2 pieces
Lemon – 1 piece
Allspice peas – 2 pieces
Black peppercorns – 2–3 pieces
Finely chopped spicy herbs (dill, parsley) – 2–3 tbsp. l.
Salt - to taste
1. Clean both types of fish, gut them and rinse under cold water.
2. Separate the head, tails and fins of large fish, cut the flesh into portions. Leave small fish uncut. Cook the main broth from small fish and fish waste, strain and pour into another container.
3. Peel and wash potatoes, celery and onions.
4. When the broth boils, add pieces of large fish and vegetables into it. Bring the liquid to a boil, skim off the foam and cook for 25–30 minutes.
5. 5-7 minutes before the end of cooking, salt the fish soup and season with spices.
6. Sprinkle the finished fish soup with finely chopped spicy herbs and serve with lemon slices.
Sea fish soup
Water – 2 l
Sea fish (fatty) – 1.5 kg
Onions – 2 pieces
Leek – 1 piece
Potatoes – 4–5 pieces
Parsley roots – 2 pieces
Carrots – 0.5 pieces
Bay leaf – 2–3 pieces
Black peppercorns – 5–6 pieces
Saffron – 5 stamens
Lemon – 1 piece
Finely chopped dill and parsley - 2-3 tbsp. l.
Salt - to taste
1. Clean the fish, gut it, rinse with cold water and cut into large pieces.
2. Peel and wash onions, leeks, potatoes, parsley root and carrots.
3. Cut the potatoes into cubes, carrots into strips, leeks into rings, cut the parsley roots into halves lengthwise.
4. Pour water into an enamel pan, boil and place the prepared vegetables in it.
5. When the water boils, skim off the foam, add salt to the broth and cook until the potatoes are half cooked.
6. Then add pieces of fish and cook the fish soup until done. 5-7 minutes before the end of cooking, season the fish soup with spices and add salt if necessary.
7. Remove the finished dish from the stove, sprinkle with finely chopped spicy herbs and serve with lemon slices.
The liquid base of soups is broths, milk and milk drinks (kefir, yogurt), decoctions of cereals, vegetables, fruits, kvass. The liquid part of the soup contains flavoring and aromatic substances that stimulate appetite and promote better absorption of food.
For garnish or filling, a variety of products are used: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc. The dense part of the soup contains nutrients: proteins, fats, carbohydrates, minerals, vitamins.
Soup serving bowl
The calorie content of the liquid base is insignificant - only 15–20 cal per 1 liter of broth, but the dense part (garnish) increases the calorie content of many soups.
Soups are classified:
by serving temperature – hot and cold (dispensing temperature for hot soups is 75–80 °C, cold soups – 10–14 °C);
according to the method of preparation - dressing, transparent, puree and different;
on a liquid basis - for soups based on broths, vegetable and cereal decoctions, milk, bread kvass, fruit decoctions. Hot soups are prepared in the soup shop, and cold soups are prepared in the cold shop.
Preparation of broths
Broth is a decoction obtained by boiling meat, bones, poultry, fish, and mushrooms in water. Extractive substances, proteins, fats, minerals and aromatic substances pass into the broth. The taste of the broth depends on the ratio of water and product in it, the degree of its grinding, and the duration of cooking.
Broths come in normal and concentrated varieties. To obtain a normal broth, take 3.5–4 liters of water per 1 kg of product, and 1.25 liters for concentrated broth. Concentrated broths are more rational: they save fuel and time, and allow you to use smaller containers. From 1 kg of product you should get 1 liter of concentrated broth. Then 1 liter of concentrated broth is diluted with 3-4 liters of hot water.
Bone broth
To obtain it, processed tubular, pelvic, thoracic and vertebral bones are used. The bones of small livestock are pre-roasted in the oven to improve the taste and appearance of the broth. The prepared bones are placed in a cauldron, filled with cold water and brought to a boil over high heat. When the broth boils, remove the foam from the surface. After this, the broth is boiled at low boil with the lid closed. During cooking, remove excess fat as it emulsifies and hydrolyzes, so the broth may have an unpleasant taste and smell. The duration of cooking broth from beef bones is 4 hours, from pork and veal bones - 2-3 hours. 30-40 minutes before the end of cooking, add fried roots and onions, stems of spicy vegetables, tied in a bunch. The finished broth is salted and filtered.
Meat and bone broth
To prepare it, use the bones and meat of brisket, shoulder, subscapular and trim weighing 2–2.5 kg.
Pour cold water over the bones, bring to a boil and cook at a low boil for 2–3 hours, then add the meat, bring to a boil, remove the foam and cook at a low boil, periodically skimming off excess fat. The duration of cooking the meat is 1.5–2 hours. 30–40 minutes before the end of cooking, add fried roots and onions, and a bunch of spicy vegetables. At the end of cooking, the broth is salted, the cooked meat is removed, the broth is drained and filtered.
The broth can be prepared in another way. The bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil, the foam is removed and cooked at a low boil, periodically skimming off the fat. After 1.5–2 hours, the meat is removed and the bones continue to be cooked. 30–40 minutes before the end of cooking, add fried roots and onions, a bunch of spicy vegetables. At the end of cooking, the broth is salted, drained and filtered.
1 Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral bones; pork and lamb - vertebral, thoracic, pelvic, tubular and sacral bones. The rib and shoulder bones of beef carcasses are not used for preparing broths; they are handed over for technical processing. Vertebral bones are used to make sauces.
Prepare it the same way as bone broth. 2-3 hours before the end of cooking, add pieces of meat weighing 1.5-2.0 kg. This ensures higher taste not only of the broth, but also of the meat. In addition, the broth is more transparent.
They use bones, offal (hearts, stomachs, necks, heads, legs, wings, neck skin), and whole poultry carcasses. The bones are chopped into small pieces, the poultry carcasses are seasoned and filled with cold water, quickly brought to a boil, and then cooked until tender at a low simmer for 1-2 hours.
During the cooking process, remove foam and fat. 30-40 minutes before the broth is ready, add parsley (root), baked carrots and onions in accordance with recipe. No. 174. The finished broth is filtered.
When using bones, offal and whole carcasses at the same time, bones and offal are cooked first, and whole carcasses are added later in accordance with the timing of their cooking.
use food waste obtained from processing fresh or frozen fish.
Food waste includes heads, bones, skin, and fins. The gills are first removed from the heads, and the eyes are removed from large heads. Large heads and vertebral bones are cut into pieces. The prepared food waste is poured with cold water, brought to a boil, the foam that forms on the surface of the broth is removed, parsley (root) and onion are added in accordance with the recipe. No. 174 and Varangian for 40-50 minutes at low boil. The finished broth is filtered.
When cooking broth from the heads of fish of the sturgeon family, an hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for 1-1.5 hours. The finished broth is filtered. The boiled pulp and cartilage are chopped, poured with a small amount of broth, brought to a boil and used when serving dishes.
When cooking fish broth, in addition to food waste, fish intended for serving first courses is used.
Bouillon is a decoction obtained by boiling meat, bones, poultry, fish, and mushrooms in water. Extractive substances, proteins, fats, minerals and aromatic substances pass from the products into the broth. The taste of the broth depends on the ratio of water and product in it, the degree of its grinding, and the duration of cooking.
Depending on the concentration of soluble substances, broths are prepared as normal and concentrated. To obtain a normal broth, take 4–5 liters of water per 1 kg of product, and 1.25 liters to obtain a concentrated broth. It is recommended to cook concentrated broths, as this saves fuel and production time, and allows you to use smaller containers, which are more convenient to store. From 1 kg of product you should get 1 liter of concentrated broth. Subsequently, to obtain a normal broth, 1 liter of concentrated broth is diluted with 3–4 liters of hot water.
Proper use of raw materials, compliance with the standards for their laying and preparation technology ensure high quality broth, and the taste and aroma qualities of soups depend on this.
You can use bouillon cubes to make broths. In this case, soups are boiled in water without adding salt, and the cubes are first dissolved in a small amount of hot water and added to the finished soup 15–20 minutes before leaving. For a serving of soup (500 g), use 2 cubes (8 g).
Bone broth. To obtain this broth, processed tubular, pelvic, breast, vertebral and sacral bones, beef, pork and lamb are used.
Food bones are crushed to extract nutrients more completely. Young beef and pork bones are first lightly fried in the oven to improve the taste and appearance of the broth.
The prepared bones are placed in a cauldron, filled with cold water and brought to a boil over high heat. When the broth boils, remove the foam from the surface so that during further cooking it does not break up into small flakes and does not deteriorate the appearance of the broth. After this, the broth is boiled at low boil with the lid closed. During cooking, excess fat is periodically skimmed off as it emulsifies and breaks down to form free fatty acids, which gives the broth a cloudy and greasy taste.
The duration of cooking broth from beef bones is 3.5-4 hours, pork and lamb - 2-3 hours. Longer cooking worsens the taste and aroma of the broth. 30–40 minutes before the end of cooking, add lightly baked roots and onions; for flavoring, add stems of spicy vegetables tied in a bunch. The finished broth is filtered.
Meat and bone broth. To prepare this broth, bones and meat of the brisket, shoulder and subscapular parts and trim, weighing 1.5–2 kg, are used.
The prepared bones are poured with cold water, brought to a boil and cooked over low heat for 2–3 hours, then add the meat, quickly bring to a boil, skim off the foam and cook over low heat, periodically skimming off excess fat. The duration of cooking the meat is 1.5–2 hours. 30–40 minutes before the end of cooking, add lightly baked roots and onions, and a bunch of spicy vegetables. At the end of cooking, the finished meat is removed, the broth is drained and filtered.
Meat and bone broth can be prepared in another way. The prepared bones are placed in a cauldron, the meat is placed on them, poured with cold water, brought to a boil over high heat, the foam removed and cooked over low heat, periodically skimming off the fat. After 1.5–2 hours, the meat is removed and the bones continue to be cooked. 30–40 minutes before the end of cooking, add baked roots and onions, and a bunch of spicy vegetables. The finished broth is drained and filtered.
Poultry broth. To prepare the broth, whole poultry carcasses, offal (heart, stomachs, necks, heads, legs, wings, neck skin), and bones are used. The poultry carcasses are seasoned, and the bones are finely chopped and washed. The prepared products are poured with cold water, brought to a boil, skim off the foam and cook at low boil, periodically skimming off the fat. After 20–30 minutes, add baked roots and onions. The broth cooking time depends on the type of bird, age and lasts from 1 to 2 hours. The finished broth is drained and filtered.
If whole carcasses, offal and bones are used simultaneously to prepare the broth, then the bones and offal are boiled first, and the whole carcasses are added later in accordance with the cooking time.
Fish broth. To prepare it, fish and fish food waste (heads, fins, skin, tails, bones) are used. Good broths are obtained from fish of the perch family (perch, pike perch, ruffe, etc.); it is not recommended to cook broths from carp, bream, carp, roach, as the broth will have a bitter taste. Large bones and heads of fish from the sturgeon family are cut into pieces, after removing the gills and eyes from the head.
The prepared fish waste and fish are placed in a cauldron, poured with cold water (3–3.5 liters of water per 1 kg of product), brought to a boil, skim off the foam, add raw white roots and onions and cook at low boil for 50–60 minutes. Then the broth is allowed to settle and filtered.
When preparing a broth from the heads of fish of the sturgeon family, an hour after boiling, the heads are removed, the flesh is separated from the cartilage, and the cartilage is poured with hot water and continued to cook until softened for 1–1.5 hours. The finished broth is filtered. The boiled pulp and cartilage are chopped, poured with a small amount of broth, brought to a boil and used when serving dishes.
Mushroom broth. Fresh and dried mushrooms are used to prepare the decoction. Dried mushrooms are sorted out, washed, poured with cold water and left for 10–15 minutes to soak off dried foreign particles. Then they are washed well, poured with cold water (7 liters of water per 1 kg of mushrooms) and left to swell for 3–4 hours. The mushrooms are removed, washed, poured with the water in which they were soaked, and boiled for 1.5–2 hours. Ready-made decoction drain, let it settle and filter not completely. Cooked mushrooms are washed to remove any remaining sand, after which they are chopped, chopped or passed through a meat grinder and placed in the soup 5–10 minutes before the end of cooking.
§ 2. Seasoning soups
Seasoning soups Soups are called soups in which vegetables, potatoes, cereals, legumes, and pasta are boiled in broth, mushroom broth or water until tender. These soups are seasoned with sautéed vegetables.
A characteristic feature of seasoning soups is that the prepared products are added in a certain sequence and boiled in a liquid base. Therefore, they acquire the taste and aroma of the products that are used for soup. Depending on the products used, dressing soups are divided into cabbage soup, borscht, rassolniki, vegetable soups, potato soups, soups with pasta and flour products, cereal soups, solyanka.
Dressing soups represent the most common group. To prepare them, you must first prepare the ingredients.
Processed vegetables are cut using the appropriate cutting form (slices, slices, strips, cubes) depending on the type of soup. Vegetables for soups are used raw or pre-heated. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, and tomatoes are sautéed.
Sauté vegetables in a saucepan, pan or frying pan. First, fat (butter, margarine or cooking fat) is melted in a bowl - 10-15% of the mass of the products, then chopped vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 110-120 ° C, stirring occasionally. Soups seasoned with sauteed vegetables have a pleasant taste, aroma and good appearance.
Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15–20 minutes. If it is necessary to sauté tomato puree together with vegetables, then first sauté the vegetables until softened, and then add the diluted tomato puree and sauté together.
Flour of the highest and 1st grades is sautéed without fat or with fat. When sautéing without fat (dry sautéing), the sifted flour is poured onto a baking sheet or frying pan in a layer of 2–2.5 cm and sautéed in an oven or on the stove at a temperature of 120–130 °C, stirring occasionally, until a light yellow color is formed. The sautéed flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.
Pickled cucumbers are processed, cut and poached.
The grains are sorted and washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the barley is washed, since broths from it have a dark color and a slimy consistency, which gives soups an unpleasant appearance. The pasta is sorted and broken.
When preparing soups, the following cooking rules must be observed.
1. Bring the broth or broth to a boil.
2. Prepared products are placed only in boiling broth or decoction in a certain sequence depending on the duration of cooking (Table 5) so that they are brought to readiness at the same time.
When cooking soups with sauerkraut, pickles, sorrel, vinegar and potatoes, first add the potatoes, cook until almost done, and then add acid-containing products, since potatoes do not boil well in an acidic environment.
3. Sautéed vegetables are added to the soup 10–15 minutes before they are ready.
4. Seasoning soups, except for soups with potatoes, cereals, and flour products, are seasoned with flour sauté or mashed potatoes 5–10 minutes before the end of cooking. Flour sautéing gives soups a thick consistency and helps preserve vitamin C.
5. Boil soups at a low simmer, since with vigorous boiling, vegetables become overcooked, do not retain their shape, and aromatic substances evaporate.
6. Spices (bay leaf, pepper) and salt are added to the soup 5-7 minutes before it is ready. It should be borne in mind that excess spices and salt impair the taste and aroma of the soup. Per serving use peppercorns - 0.05 g, bay leaf - 0.02, salt - 3-5 g.
Lectures
According to MDK PM 03
“Technology for preparing soups, sauces»
When mastering the program of the professional module PM 03.01
“Preparation of soups and sauces”, part of MDK 03.01. « Technology for preparing soups and sauces"
textbooks have not been developed according to 3rd generation standards; these lectures are intended for students working in the classroom and independently
1. General information about soups…………………………………………..4 2. Preparation of broths………………………………………….5-7 3 .Filling soups……………………………………………………………7-12
4. Vegetable and potato soups…………………………………13-14 5. Soups with cereals, pasta, legumes………..15-16 6. Clear soups……………… ………………………………….16-17 7. Soups – puree………………………………………………………17-18 8. Milk soups ……………………………………………………19-20 9. Cold soups…………………………………………………….20- 21 10.Sweet soups……………………………………………………..21-22
11. Requirements for the quality of soups. shelf life……………23-24 12. General information about sauces……………………………………………………….25-26
13. Preparation of flour sautés and broths
for sauces………………………………………………………...26-27 14. Sauces prepared on the basis of flour…………………….27-30
15. Milk sauces……………………………………………..30-31 16. Sour cream sauces………………………………………………………………. 31-32
17. Preparation of sauces without flour……………………………..32-33 18. Requirements for the quality of sauces. shelf life………….34-35
SOUPS
General information about soups
Soups are an important part of lunch. They consist of two parts: liquid (base) and dense (garnish). Broth, milk, decoctions of cereals, vegetables, fruits, kvass, etc. are used as a liquid base. The liquid part of the soup contains extractive and mineral substances, organic compounds that give broths taste, aroma and are irritants of the digestive glands. Therefore, soups stimulate appetite and promote better absorption of food. A variety of products are used for side dishes: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc. The dense part of the soup contains nutrients: proteins, fats, carbohydrates, minerals, vitamins. The calorie content of the liquid base is insignificant - 15-20 cal per 1 liter of broth, but due to the presence of a dense part (garnish) in soups, many soups have a high calorie content.
The range of soups is varied. Soups are classified:
according to serving temperature - hot and cold; the temperature for serving hot dishes is not lower than 75°C, cold food is not higher than 14°C;
according to the method of preparation - into dressing, transparent, puree and different;
on a liquid basis - soups based on broths, vegetable and cereal decoctions, milk, bread kvass, fruit and berry decoctions, fermented milk products.
Hot soups are prepared in the soup shop, and cold soups are prepared in the cold shop. Soups are prepared in stationary or stove-top cauldrons, saucepans, soup bowls, and clay pots. In addition, they use a variety of utensils and equipment: frying pans, saucepans, baking sheets, colanders, screens, sieves, skimmers, scoops, marked boards, knives. At the chef's workplace there should be a table scale, cutting boards, a knife, a slide where spices and prepared foods are placed: pickles, sautéed vegetables, herbs, etc.
When working in a hot shop, it is necessary to maintain safe working conditions. To avoid accidents, workers must study the rules for operating thermal and mechanical equipment, and also receive instructions from the production manager. In places where equipment is installed, rules for its operation are posted. Workers servicing gas equipment must pass a special technical minimum.
Disassembling, cleaning and lubricating equipment is permitted only when the machines are completely stopped and disconnected from sources of electricity, steam or gas. Electrical equipment must be grounded.
You can open the lids of stationary digester boilers 5 minutes after stopping the supply of steam or electricity; Before opening, you should lift the valve-turbine by the ring and make sure that there is no steam inside the boiler.
The surface of the slab must be flat, smooth, without cracks or burrs. The lids of stovetop boilers must be opened toward you during cooking, and the food must be placed away from you.
Stovetop boilers must have handles that are firmly attached. Only two people are allowed to remove boilers weighing 15 kg from the stove; finished products weighing over 20 kg must be transported on trolleys.
When deep-frying, food must be dried and placed in fat away from you.
Avoid cluttering the aisles near work stations with dishes and containers.
The floor in the production area must be level, without protrusions, and non-slip.
The temperature in the workshop should not be higher than 26°C.
Preparation of broths
Broth is a decoction obtained by boiling meat, bones, poultry, and fish in water. Extractive substances, proteins, fats, minerals and aromatic substances pass from the products into the broth. The taste of the broth depends on the ratio of water and product in it, the degree of its grinding, and the duration of cooking.
Depending on the concentration of soluble substances, broths are prepared as normal and concentrated. To obtain a normal broth, take 4-5 liters of water per 1 kg of product, and 1.25 liters of concentrated broth. It is recommended to cook concentrated broths, as this saves fuel and production time, and allows you to use smaller containers, which are more convenient to store. From 1 kg of product you should get 1 liter of concentrated broth. Subsequently, to obtain a normal broth, 1 liter of concentrated broth is diluted with 3-4 liters of hot water.
Proper use of raw materials, compliance with the standards for their laying and preparation technology ensure high quality broth, and the taste and aromatic qualities of soups depend on this.
You can use bouillon cubes to make broths. In this case, soups are boiled in water without adding salt, and the cubes are first dissolved in a small amount of hot water and added to the finished soup 15-20 minutes before leaving. For a serving of soup (500 g), use 2 cubes (8 g).
Bone broth
To obtain this broth, processed tubular, pelvic, breast, vertebral bones, beef, pork and lamb are used.
Poultry broth
For cooking, whole poultry carcasses, offal, and bones are used.
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Season the carcasses, chop the bones and rinse
Pour the prepared products with cold water
Bring to a boil, skimming fat occasionally
20-30 minutes after boiling, add podnya and onions
Drain and strain the finished broth
The duration of cooking the broth depends on the type of bird, age and lasts 1-2 hours
Fish broth
To prepare it, fish and fish food waste (heads, fins, skin, tails, bones) are used.
Making the broth
Prepared fish food waste and fish are placed in water
Fill with cold water (per 1 kg of product - 3-3.5 liters of water)
Bring to a boil
Remove the foam, add raw white roots and onions
Cook at low boil for 50-60 minutes
Let the broth brew and strain
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When preparing broth from the heads of fish of the sturgeon family, an hour after boiling, the heads are removed, the pulp is separated from the cartilage, the cartilage is poured with hot water and continued to cook until softened for 1-1.5 hours. The finished broth is filtered. Mushroom
Fresh and dried mushrooms are used for cooking.
Preparation of mushroom broth
Dried mushrooms are sorted out, washed, filled with cold water and left for 10-15 minutes to soak dried foreign particles.
Wash well
Fill with cold water (per 1 kg - 7 liters) for 2-4 hours
The mushrooms are removed, washed, filled with water in which they were soaked and cooked for 40-60 minutes without salt at a low boil.
The finished broth is drained, allowed to settle, and not filtered completely.
Cooked mushrooms are washed to remove remaining sand, chopped, chopped or minced and placed in the soup 5-10 minutes before the end of cooking.
Making brown broth
The bones are washed and chopped into pieces 5-7 cm.
The prepared bones are fried on a baking sheet in an oven at 160 - 170 * C with the addition of carrots, parsley, onions until they acquire a brown color (1 -1.5 hours).
The fried bones with baked roots are placed in a cauldron, poured with hot water and cooked for 5 - 6 hours at low boil.
The finished broth is filtered.
Seasoning soups 
Dressing soups are soups in which vegetables, potatoes, cereals, legumes, and pasta are boiled in broth, mushroom broth or water until tender. These soups are seasoned with sautéed vegetables.
A characteristic feature of seasoning soups is that the prepared products are added in a certain sequence and boiled in a liquid base. Therefore, they acquire the taste and aroma of the products that are used for soup. Depending on the products used, dressing soups are divided into cabbage soup, borscht, rassolniki, vegetable soups, potato soups, soups with pasta and flour products, cereal soups, solyanka.
Dressing soups represent the most common group. To prepare them, you must first prepare the ingredients.
Processed vegetables are cut using the appropriate cutting form (slices, slices, strips, cubes) depending on the type of soup. Vegetables for soups are used raw or pre-heated. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, and tomatoes are sautéed.
Sauté vegetables in a saucepan, pan or frying pan. First, fat (butter, margarine or cooking fat) is melted in a bowl - 10-15% of the mass of the products, then chopped vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 120°C, stirring occasionally. Soups seasoned with sauteed vegetables have a pleasant taste, aroma and good appearance.
Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15-20 minutes. If it is necessary to saute tomato puree together with vegetables, then first sauté the vegetables until softened, and then add the diluted tomato puree and mash together.
Flour of the highest and 1st grades is sautéed without fat or with fat. When sautéing without fat (dry sautéing), the sifted flour is poured onto a baking sheet or frying pan in a layer of 2-2.5 cm and sautéed in an oven or on the stove at a temperature of 120-130°C, stirring occasionally, until a light yellow color is formed. The sautéed flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.
Pickled cucumbers are processed, cut and poached.
The grains are sorted and washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the barley is washed, since broths from it have a dark color and a slimy consistency, which gives soups an unpleasant appearance. The pasta is sorted and broken. V When preparing soups, the following cooking rules must be observed.
Rules for cooking seasoning soups
1. Bring the broth or broth to a boil
2. Place prepared products only in boiling liquid in a certain sequence
3. Add sautéed vegetables to the soup 10-15 minutes before they are ready
4. Add flour sauté 5-10 minutes before the end of cooking
5. Cook soups at low simmer
6. Add spices and salt 5-7 minutes before readiness
7. Let the finished soup brew for 10-15 minutes
8. 
Release in a heated plate
Shchi is a Russian national dish. Cabbage soup is prepared from fresh white and sauerkraut, savoy cabbage, sorrel and spinach, sometimes from young nettles. Bone and fish broths, mushroom, vegetable and cereal broths are used as a liquid base. Sauerkraut cabbage soup is most often prepared using fish broth.
Fresh white or savoy cabbage is cut into pieces or strips, sauerkraut is pre-stewed. Some varieties of cabbage give cabbage a bitter taste; such cabbage is scalded before use.
When on vacation, you can serve pies, or cheesecakes, or kulebyaka with cabbage soup made from fresh cabbage; from sauerkraut - crumbly buckwheat porridge, krupenik, cheesecakes.
Cabbage soup made from fresh cabbage. Cabbage is cut into pieces or strips, roots - into slices, sticks or strips (depending on the shape of the cabbage), onions - into slices or strips. Turnips and cabbage, which have a bitter taste, are first scalded.
Place cabbage in boiling broth or water, bring to a boil, add sautéed roots and onions, cook for 15-20 minutes, then season with sautéed flour diluted with broth or water, add sliced tomatoes or sautéed tomato puree, salt, spices and cook until ready.
When leaving, put a piece of meat on a plate, pour in cabbage soup, add sour cream and herbs; You can serve cheesecake with cottage cheese, pies or kulebyaka separately on a pie plate.
Fresh cabbage soup with potatoes. Place cabbage, cut into pieces, into the boiling broth, bring to a boil, add potatoes, cut into slices or cubes. Then add sautéed roots and onions and cook until tender. 5-10 minutes before the end of cooking, add tomatoes, cut into slices, or sautéed tomato puree, salt, and spices. When preparing cabbage soup from early cabbage, it is placed in the broth after the potatoes.
When leaving, put a piece of meat on a plate, pour in cabbage soup, add sour cream and herbs. Cabbage soup made from sauerkraut. Sauerkraut is stewed. To stew, the processed cabbage is placed in a cauldron, broth is poured (20-30% of the cabbage weight), tomato puree and fat are added, brought to a boil and simmered for 1.5-2 hours.
Roots and onions are cut into strips or small cubes. Chopped vegetables are sautéed and added to the cabbage 10-15 minutes before the end of stewing.
Put cabbage, stewed together with sautéed vegetables, into the boiling broth, cook for 25-30 minutes, season with sautéed flour diluted with broth, add salt and spices and cook until tender. If cabbage soup is prepared with potatoes, then it is cut into cubes or wedges and placed in the broth first. Cabbage soup can be seasoned
sugar (6 g per 1000 g of cabbage soup). To improve the taste, add garlic, crushed with salt, to the prepared cabbage soup. When leaving, put a piece of meat on a plate, pour in cabbage soup, add sour cream and herbs; Serve separately with crumbly buckwheat porridge, or krupenik, or cheesecake with cottage cheese.
Cabbage soup in Ural style. Sauerkraut is chopped and stewed. Cereals (rice, pearl barley, oatmeal, millet) are sorted, washed, and the pearl barley is steamed until half cooked. Roots and onions are cut into small cubes and sautéed. Place the prepared cereal into the boiling broth, bring to a boil, add stewed cabbage, cook for 15-20 minutes; add sautéed vegetables, add salt and spices at the end of cooking and cook until tender, you can add garlic, mashed with salt. It is released in the same way as cabbage soup from sauerkraut.
includes a bone rian.
Borscht
Borscht is the name given to soups that always contain beets. Borsch is a Ukrainian national dish. Borscht is prepared in broth, mushroom broth, sometimes in poultry (goose, duck) and vegetable broth
The assortment of borscht is varied in terms of product composition, cooking method and taste. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, and in most cases white cabbage. Depending on the type of borscht, potatoes, beans, capsicums and other products are added to it.
Beets for borscht, except naval and Siberian, are cut into strips, and for naval and Siberian - into slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.
To stew, place chopped beets in a cauldron, add broth or water (15-20% of the beet weight), add fat, tomato puree, vinegar, sugar, cover with a lid and simmer for 1-1.5 hours, stirring occasionally. Beets stewed without vinegar soften faster, but become discolored, so to shorten the cooking time and preserve the color of the beets, vinegar and tomato puree can be added to it 10 minutes before the end of stewing. When stewing beets that have an intense color, vinegar may not be added. Sometimes beets are stewed with sautéed vegetables and cabbage.
When sautéing, add chopped beets, carrots, and onions to a deep bowl with heated fat and sauté until softened over low heat, stirring occasionally. Then pour in vinegar, add tomato puree, sugar and heat for another 10-15 minutes. This method is the most rational, as it promotes better preservation of coloring and aromatic substances and saves time. This method increases fat consumption.
Beets are boiled whole, peeled with the addition of vinegar or unpeeled without vinegar. In the latter case, the boiled beets are peeled, cut into strips or slices and placed in borscht along with sautéed vegetables and tomato puree.
To prepare borscht, you can use borscht dressing, which contains beets, carrots, onions, parsley, fat, flour, sugar, vinegar, and spices. The dressing (75 g per serving) is added 10-12 minutes before the end of cooking the borscht.
Fresh cabbage for borscht is cut into strips, and for naval and Siberian borscht - into checkers. Sauerkraut is pre-stewed. Potatoes are cut into cubes, for naval and Siberian - into cubes. Carrots and onions are chopped into strips, for navy and Siberian - into slices and sautéed.
Borscht must have a sweet and sour taste and a dark red color. If the borscht is not brightly colored, then before serving it is tinted with beetroot infusion.
When on vacation, you can serve cheesecakes, pies, pampushki, and krupenik with borscht.
Borsch. Place shredded cabbage into the boiling broth, cook for 8-10 minutes, add sautéed vegetables, then stewed beets and continue cooking. At the end of cooking, add salt, sugar, spices and bring to readiness. If sauerkraut is used for borscht, then it is stewed along with beets.
Borscht can be seasoned with browned flour, diluted with broth or water.
Beetroot 200, fresh cabbage 150 or pickled cabbage 171, carrots 50, parsley (root) 13,
onions 48, tomato puree 30, cooking fat 20, sugar 10, 3% vinegar 16,
broth or water 800. Yield: 1000.
Moscow borscht. IN smoked pork bones are boiled in meat broth, the broth is filtered, boiled and the borscht is cooked in the manner indicated above. The set of meat products includes: smoked-boiled ham, boiled meat, sausages. Use one piece of each type per serving, cut them, pour in a small amount of broth, bring to a boil and boil for 3-5 minutes.
When leaving, put meat products on a plate, pour borscht, add sour cream and herbs; Cheesecakes with cottage cheese are served separately on a pie plate.
Borscht with cabbage and potatoes. Place shredded cabbage into the boiling broth, bring to a boil, add potatoes cut into cubes, add sautéed vegetables, cook for 10-15 minutes, add stewed or boiled beets and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices. You can season it with browned flour diluted with broth or water.
Beetroot 200, fresh cabbage 100 or sauerkraut 86, potatoes 107, carrots 50, parsley
(root) 13, onion 48, tomato puree 30, cooking fat 20, sugar 10, vinegar 3% -
ny 16, broth 800.
Ukrainian borscht. Place fresh cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cut into cubes or slices, cook for 10-15 minutes, add sautéed vegetables and stewed beets. Bring to a boil, add sweet peppers, cut into strips, add browned flour diluted with broth or water, add spices, salt, sugar and cook until tender. Before serving, season with garlic, ground with bacon. If borscht is prepared with sauerkraut, then it is stewed after the potatoes.
When leaving, put meat on a plate, pour borscht, add sour cream and herbs. Dumplings can be served separately.
Navy borscht. Brisket or other smoked pork meats are cooked in bone broth.
Cabbage is cut into pieces, potatoes into cubes, and other vegetables into slices. Borscht is prepared in the same way as borscht with cabbage and potatoes.
When leaving, put 1-2 pieces of boiled smoked pork on a plate, pour in borscht, add sour cream and herbs. Separately, you can serve krupenik or buckwheat porridge.
Siberian borscht. For this borscht, beans are cooked separately. Place the meatballs (see p. 71) in a saucepan or on a deep baking sheet in one row, fill 1/3 with broth and simmer.
Place cabbage, cut into pieces, into the boiling broth, bring to a boil, add diced potatoes and cook for 10-15 minutes. Then add sautéed vegetables and stewed beets, bring to a boil, add cooked beans, spices, salt, sugar and cook until tender. Garlic, ground with salt, is added to the finished borscht.
When leaving, put meatballs on a plate, pour borscht, add sour cream and herbs.
Rassolniki
An obligatory component of pickles are pickled cucumbers, cucumber pickle and white roots. Vegetarian pickles are prepared in bone, meat and bone, fish broth, with giblets, with kidneys, in poultry broth, and in mushroom broth. Pickled cucumbers are cut into strips, placed in a saucepan or pan, filled 1/3 with broth or water and simmered for 15 minutes. Potatoes cut into cubes or slices, roots and onions
In straws. To give the pickles a sharp bite, use cucumber brine, which is filtered and boiled.
Rassolnik. Place chopped potatoes into the boiling broth, bring to a boil, add parsley and celery, sautéed onions and leeks, continue cooking for 5-10 minutes, add poached cucumbers, at the end of cooking add sorrel or spinach leaves cut into pieces, salt, spices , pour in the cucumber pickle and cook until tender. When preparing pickle without spinach or sorrel, increase the rate of adding cucumbers or vegetables.
When leaving, put a piece of meat, poultry or fish on a plate, pour pickle, add sour cream and herbs; You can serve cheesecake separately, and pie with rassolnik with fish. Do not put sour cream in fish pickle.
Leningrad rassolnik. Place prepared cereals (pearl barley, rice or oatmeal) into a boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, then poached cucumbers, sautéed tomato puree, spices, pour in cucumber brine, add salt and cook until tender. Rassolnik can be prepared without tomato puree.
Homemade rassolnik. Place white cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cook until half cooked, add sautéed vegetables, after a while add poached cucumbers, spices, add cucumber brine, salt and cook until tender.
When leaving, put meat on a plate, pour pickle, add sour cream and herbs.
Rassolnik Moscow. Rassolnik is prepared in chicken broth, with giblets and kidneys. A distinctive feature of this pickle is that it is prepared without potatoes and contains white roots (42% of the set of vegetables).
Place sauteed white roots and onions, cut into strips, poached cucumbers into the boiling broth, cook for 5-10 minutes, add spinach, sorrel or lettuce leaves cut into pieces, spices, pour in cucumber brine, add salt and cook until tender.
When leaving, pour lezon into a plate, put a piece of chicken, giblets or chopped kidneys, pour pickle, sprinkle with herbs; The cheesecake is served separately.
To prepare lezon, place raw egg yolks in a bowl with a thick bottom, stir thoroughly, gradually pour in warm boiled milk or cream and boil at a temperature of 70-75 ° C until thickened, then filter. Soup seasoned with lezon should not be boiled. When preparing in bulk, the pickle is cooled to 170°C and seasoned with leison.
Solyanki
Solyanki is an old Russian national dish. The composition of solyanka includes pickled cucumbers, sautéed onions, tomato puree, peppers, olives or black olives. They are prepared in concentrated meat and fish broths, as well as with fresh and dried mushrooms.
Pickled cucumbers are cut into slices or diamonds and poached. The onions are finely chopped and sautéed. Tomato puree is sautéed separately or onion is added at the end of sautéing. The pits are removed from the olives and the olives are washed. The lemon is washed, peeled and cut into slices. Meat products (meat, ham, kidneys, hearts, poultry, etc.) are boiled and cut into slices. The fish is filleted with boneless skin and cut into pieces of 3-4 per serving. Most often, hodgepodge is prepared in portions, but it can also be prepared in large quantities. Meat solyanka and mushroom are served with sour cream, and fish - without sour cream.
Solyanka meat. IN boiling meat and bone broth is put in. grilled onions, poached cucumbers, tomato puree, capers, along with brine - spices, salt and cook for 5-10 minutes. Meat products 3-4 years old (meat, ham, kidneys, sausages) are cut into slices, poured with union and boiled. When leaving, put a selection of meat products, olives or black olives on a plate, pour in hodgepodge, add a slice of peeled lemon, sour cream and chopped herbs.
If Solyanka is prepared as a custom dish, then sautéed onions, tomato puree, poached cucumbers, sliced meat products, capers are placed in a soup bowl, poured with broth, peppercorns, bay leaves, salt are added and boiled for 5-10 minutes. At the end of cooking, add sour cream. When leaving, add black olives or olives and a slice of peeled lemon.
Beef 110, ham 53, sausages or sausages 41, beef kidneys 73, onions 107,
pickled cucumbers 100, capers 40, olives 40, tomato puree 40, butter 20, broth
800, lemon 13, sour cream 50.
Homemade solyanka. For this hodgepodge, meat and bone broth is cooked. The potatoes are cut into cubes, placed in boiling broth and cooked almost until done, then add sautéed onions, tomato puree, stewed cucumbers, spices, salt and cook until done.
When leaving, put a set of meat products on a plate, pour hodgepodge, add sour cream and chopped herbs.
Fish solyanka. Sturgeon fish are used with or without skin, cut into portions, scalded to remove blood clots and white qi, and washed. Fish of small species is cut into fillets with skin without (i.e. fish broth is cooked from the head and fish waste. 3-4 pieces of raw fish, sautéed onions, pus puree, poached cucumbers, capers are placed in a portioned bowl, poured with fish broth and cook until tender. When leaving, put olives in the hodgepodge, a slice of peeled lemon, sprinkle with chopped herbs. Olives, lemons and herbs can be served separately on a rosette.
If hodgepodge is prepared in mass quantities, then the fish is pre-cooked. Place sauteed onions and tomato puree, poached cucumbers, capers, spices into the boiling broth and cook for 7-10 minutes. When leaving, put a piece of boiled fish and olives on a plate, pour in hodgepodge, add a slice of lemon and herbs.
Vegetable and potato soups
Clear soups
Clear soups are designed to stimulate the appetite, as they contain a large amount of extractive substances. These soups are low in calories and consist of clear broths and side dishes that are prepared separately. 
Preparing the guy
Grind the flesh of the neck or shank in a meat grinder. Pour in cold water and leave for 1-2 hours. Add raw egg white, salt, mix.
Broth clarification process: soluble during cooking
egg whites are folded and mixed with chopped meat (fish)
form a dense clot that captures fat particles and
foam, giving the broth cloudiness; so the broth
clarified and at the same time enriched with extractive substances .
Soups – puree
Products intended for puree soups are subjected to various types of heat treatment: boiling, poaching, stewing, and then rubbed through a rubbing machine or a fine sieve. Products that are difficult to grind are first ground in a meat grinder and then pureed. The pureed products are combined with white sauce so that the crushed particles of the product are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom.
Puree soups are prepared vegetarian, with bone and chicken broth, vegetable or cereal broth, and milk.
For white sauce, flour is sauteed without fat or with fat, and then combined with broth or broth. Sometimes soups are prepared without flour, and it is replaced with rice or pearl barley. To give pureed soups a good taste and delicate consistency, they are seasoned with butter, hot milk or leison. Seasoned soups cannot be heated above 70°C, as the protein may curdle.
When serving pureed soups, you can put a side dish (15-20 g per serving) on the plate, prepared from the products included in the soup. Served separately are croutons made from wheat bread cut into small cubes, corn or wheat flakes, and pies.
Vegetable puree soups. These soups are made from potatoes, carrots, cauliflower, green peas, zucchini, tomatoes and other vegetables. Soup is prepared from one type of vegetables or from a mixture of them.
Carrot or turnip puree soup. Onions and parsley are chopped and sautéed. Carrots or turnips are cut into strips, placed in a bowl, and covered 1/3 with broth. Then add the sautéed vegetables and simmer until done. The stewed vegetables are pureed, combined with white sauce, diluted with broth to the consistency of soup, add salt and boil. The finished soup is seasoned with lezon and butter.
When leaving, put a side dish on the plate - fluffy rice, pour in soup; Croutons are served separately.
Soup puree from various vegetables. The onion is chopped into strips and lightly sautéed in butter. Carrots and turnips are cut, the turnips are scalded to remove the bitterness. White cabbage is chopped and scalded. The potatoes are cut into pieces and boiled separately. Carrots and turnips are simmered with a small amount of broth and butter, cabbage and sautéed onions are added and simmered until tender. At the end of the poaching, add green peas and boiled potatoes. Prepared vegetables are pureed, combined with white sauce, diluted with broth or vegetable broth to the consistency of puree soup, add salt and boil. Then the finished soup is seasoned with lezon and butter.
When leaving, put green peas and boiled vegetables (carrots, turnips), cut into small cubes, into a plate, pour in soup, and serve croutons separately.
Soups are purees from cereals and legumes. These soups are prepared from rice, pearl barley, oatmeal and Poltava wheat; from legumes - peas, beans, lentils. Cereals or legumes are well boiled, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to a large amount of gelatinized starch, stable during storage, so cereal soups are often prepared without sauce. Cooking the cereal until completely softened and pureing it takes a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save food, the cereal is pre-dried, then finely ground. The resulting flour is diluted with twice the amount of broth or water, mixed well, poured into boiling broth, boiled for 20-25 minutes, salted and seasoned with lezon. are in charge.
Soup made from pearl barley or rice. Chop carrots, onions and parsley and lightly sauté in butter. The prepared cereal is placed in boiling broth or water (5 liters of broth per 1 kg of cereal), butter is added, covered with a lid and cooked at low boil. Then add sautéed vegetables, salt and cook until tender, then puree, combine with white sauce, dilute with broth to the consistency of puree soup, bring to a boil and season with lezon and butter. The soup does not need to be seasoned with white sauce. Separately, you can cook fluffy rice or pearl barley in the broth for a side dish.
When leaving, put crumbly rice or pearl barley on a plate and pour in soup; Croutons are served separately.
Bean soup. Washed split peas or beans are soaked for 2-3 hours, then poured with hot broth or water 1-2 cm above the level of the peas or beans and cooked without salt until softened. When cooking, add hot water as it boils. Then add sautéed carrots, parsley, and onions and cook until tender. The boiled mass is pureed, combined with white sauce, salt is added and boiled. The finished soup is seasoned with butter, hot milk or cream.
When leaving, pour soup into a plate; Croutons are served separately. This soup can be made with smoked pork belly or pork loin. Smoked brisket or loin is boiled, cut into cubes and used for holidays. The broth remaining after cooking the smoked meats is added to the soup when the peas become soft.
Soups - purees of meat products. Meat soups - purees are prepared from poultry, rabbit, beef and veal liver.
Poultry puree soup. Seasoned poultry carcasses are cooked until cooked. When cooking, add carrots, parsley, and onions. The finished bird is removed, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or grinding machine,