Making a perfect soup
Making a perfect soup would be really no trouble task if you are aware of some culinary subtleties that will make it the most good. Let’s face it, the warm and liquid food during the cold days is a real balm for body and unparalleled bliss. Nothing warms the body so successfully as hot delicious soup. It improves blood circulation and bowel and raises our overall tone. But the preparation of truly delicious soup is both science and art.
What are the ingredients in perfect soup?
Culinary researchers claim that at least 12 must have products in your favorite soup to get a nice cooked meal. Here, however, it should be borne in mind that some of them are mandatory and others are added according to personal preferences. Among the mandatory component in a real soup are meat (if the soup is meat), onions, carrots, celery, green pepper, noodles or rice, cooking oil or butter, salt, parsley, egg, yoghurt, flour. The last three ingredients are used for making liaison .
Ingredients that you can put on request, can be: black pepper, garlic powder, savory, pastry balls (dumplings), grated potato density, milk – instead liaison, melted cheese, peas, green beans, Brussels sprouts, zucchini and everything that meets your taste and combines perfectly with the main ingredients. If you cook meat soup should first boil the meat with chopped onion, carrot, bell pepper and celery. If frozen, it is best to drop it to boil in boiling salted water to become fragile. When cooked, formed foam must be removed with a slotted spoon. Then comes the moment of noodles or rice. When they are cooked, it should prepare the liaison.
What kinds of condiments there?
According to the method of preparation, BUILD are two types – raw and cooked. Raw is made from a broken egg and 2-3 tablespoons of yogurt. This mixture should break well and be diluted with 1-2 ladles of soup, which is well separated in court for some time to slightly chilled. BUILD mixing with whole broth during prolonged stirring. Boiling liaison except egg and milk, put flour – 1-2 tablespoons.
(Some people prefer to use milk instead of yogurt). After the break the egg, milk and the flour, the mixture was heated on the hot plate with constant stirring. It starts to thicken, you need to top up 2-3 ladles of hot soup again to mix and remove from heat. This liquid was poured in the whole broth with constant stirring.
In some parts of the world some hosts separate the fat from the soup before adding BUILD, and then back. This is a way to ensure that raw liaison will not cross. When put spices?
Different spices are placed at different times. Moreover, in some cuisines prefer to keep green spices in the soup until it is cooked (fresh basil, thyme and so on..), And then remove them. For this purpose, the easiest way is to tie a bouquet and put in the pot. In Bulgaria we prefer to add pepper and parsley until the end, when the soup is ready. Even more advisable to sprinkle parsley on the plate in itself serving – so none of his valuable qualities will be lost.