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First courses - soups, bouillons.

FISH WITH WHITE EAR table wineSoups - an integral part of our supply. Soups, basically should excite the appetite, poeto¬mu owner should make sure that they are rich in vitamins and mineral salts. for their food products should always be selected in accordance with the season. It is not appropriate, for example, in the summer to prepare soups canned or dry food.
Spices should complement and improve the palatability of the soup.
Flour, cereals should be put into the soup at the end of cooking. In most cases, it is better to cook separately and pour in the soup plate.
Prepared soups advisable immediately before use so that they do not lose their nutritional and taste qualities.
The best water for drinking soup is common, which does not contain extraneous microorganisms or mineral salts.
To get a strong, rich broth, put meat and bones in cold water. If you need to get tasty boiled meat, start cooking it in hot water.
Vegetables and cereals are placed directly into boiling water. The exception is potatoes, dry beans, which are beginning to boil in cold water. Before boiling soup should cook ya high heat, and cook a little longer on low.
Carrots, parsley root and celery Slice lengthwise into 4-5 parts.
Before putting cooking cabbage, carefully check that there are no insects among the leaves. If you find it soak in lightly salted water.
Cream of BRAIN
* Products for cooking: 250 g veal bones, 80 g carrots, 40 g parsley root, 20 g onion yuka, 200 g of purified calf or pig brains, the juice of a quarter lemon, 3 g ground black pepper, 50 g butter, 50 g flour, olive g 100, 1 egg yolk, lemon peel, salt to taste.
Bones and salted vegetables, sprinkle with pepper and cook beefy broth. Finely chopped onion fried in 20 g butter, add chopped brains, salt, sprinkle with pepper, pour broth and stew.
Flour fried in 30 g butter until light brown and diluted broth, soup seasoned it. Then add the lemon juice, a little grated lemon rind, ground black pepper, give again zakppet and finally pour stir with cream egg yolk.
Serve in cups or plates, adding croutons, diced.
RICE SOUP-CREAM
* Products for cooking: 250 g veal or pork bones, 80 g carrots, 40 g parsley root, 120 in rice, 50 g butter, 100 grams of milk, 1 egg yolk, 100 g cream, 100 g bread, 20 g fat, salt to taste.
Bones and vegetables boiled in 1200 g salted water for two hours. Then decant the decoction, boil it cleaned and washed rice, rubbed through a colander, add milk, butter and boiled slivochioe 40 minutes. Before serving, pour the soup into warm egg yolk, mix with cream. The fat fried diced roll and feeding the soup on the table, put each in a bowl.
CHICKEN BOUILLON
* Products for cooking: 1 - 1,2 kg of chicken meat, 150 g carrots, 70 g parsley root, 30 g celery root, 20 g onions, 20 g of tomato paste, 50 grams of mushrooms, 1 garlic clove, 1 g of black pepper (peas ), 80 g flour, polyaytsa, salt (in the summer can be a pod sweet green pepper).
Meat wash, pour 1,5 liters of water and cook together with ovo¬schami, mushrooms and peppers. When the meat is tender, strain the broth, put the tomato paste and allow to boil once more.
From dough kneaded with egg (without water), make fine noodles and boiled in broth. Vegetables are cut into strips and put in a bowl at each serving.
POTATO SOUP WITH SOUR CREAM
* Products for cooking: 200 g veal or beef bones, 70 g carrots, 30 g parsley root, 400 g potatoes, 30 g fat, 40 g flour, 20 g onions, 150 g sour cream, a little parsley, salt to taste.
Bones and vegetables boiled in 1,2 liter of water for two hours, then strain the broth. Peeled and washed potatoes cut into cubes and boil in the resulting broth. On fat fry until light brown flour, add chopped parsley and onion, pour half a cup of water and mix. The resulting lay tucked into the soup and continue to simmer. At the end add sour cream and give more time to boil.
EMS green peas
* Products for cooking: a glass of purified green peas, 250 g veal (and other possible) bones, 40 g butter, flour g 30, 30 g sugar, 3 tablespoons sliiok, 1 egg yolk, parsley, salt.
The bones are cooked with green peas in 1,5 liters of water. On the oil to brown to light brown flour and domeshivayut to it chopped parsley. This tucked pour strained broth, salt, add sweetened cream and good mashed egg yolk. At the end of cooking in the soup put any flour products (pasta, noodles, dumplings and so on. D.).
HUNGARIAN goulash soup I
* Products for cooking 600 g potatoes, Mr. nshra 60, 80 g onion, cumin g 1, 3 pod sweet green pepper, 1 large tomato or a tablespoon of tomato paste, 1 s ground red pepper, salt.
In a saucepan heat the oil well, put the finely chopped onion, fry on low heat, sprinkle with pepper and cumin, quickly poured water polstakanom and mix well. Then add the sliced ​​potatoes into small cubes and stew until it begins to acquire a glassy appearance. Then pour salt water or meat broth. When the potatoes are cooked until half cooked, add chopped pieces of the same green peppers and tomatoes (in the winter tomato paste) and hover until tender. At the end boiled dumplings.
HUNGARIAN goulash soup II
* Products for cooking: 300 s meat and a small beef heart, 40 s fat, 60 s onions, 1 teaspoon ground red pepper, 50 s tomato juice, 15-20 seeds of cumin, 200 s potatoes, 1 clove garlic, salt.
Meat and heart are well washed, cut into small cubes. The fat fry finely chopped onion, add the red pepper, pour tomato juice and put the sliced ​​meat and heart. Through 5-7 minutes a small cross-section of the garlic, cumin, salt and cook. When the juice boil, pour 1200 grams of water, put sliced ​​potatoes into small cubes and cook until cooked. In summer, add osche sliced ​​sweet green pepper.
Soup stew GIBLETS BIRDS
* Products for cooking: offal of chickens or other poultry, 120 g carrots, 50 g parsley root, 30 and celery root, 100 grams of green peas, 100 g mushrooms or other fungi, 60 g fat, 40 g flour, 30 g onions, 20 s butter, 2 g ground black pepper, parsley, ool.
Offal is well washed, finely cut and cook. Carrots, parsley and celery cut into cubes, onions and whipped it all fry, adding at the end of chopped parsley zelep. All mixed with soup, salt, pepper and cook until cooked. Tuck soup toasted na oil until light brown flour is added separately cooked green peas, mushrooms fried in butter and put on fire to the soup well perekipel. At the end put any flour products (noodles, vermicelli, and so on. D.).
VEGETABLE SOUP
* Products for cooking: YAOO in vegetables (carrot, parsley root and celery), 250 g veal (you and others) bone, 40 g butter, 50 g onion, 30 g flour, 50 grams of rice, 100 g sour cream, a pinch of ground red pepper, Wielen parsley, salt.
Vegetables cut into cubes or strips, fry in butter g 10 and 1,5 pour liters of water. When it comes to a boil, put the well-washed rice. In other 20 g butter fry until light brown flour, add chopped moons, parsley and red pepper. All the while stirring to fried flour did not take lumps, pour the boiled bone broth separately. Sour cream is placed in a bowl to taste.
Tomato soup I
* Products for cooking: 50 g fat, g flour 60, 700 g of tomato juice or tomato paste g 100, 80 g sugar, a little onion, 1-2 stalk of celery or parsley, salt.
Flour fried in fat until light brown, pour tomato juice or tomato paste and 1200-1400 g of water. Then put in the soup purified whole onion, celery and parsley, add sugar, salt and cook about 30 minutes. Ready soup pro¬tsezhivayut, put small dumplings or rice (10 grams per serving) and cook until they are ready.
TOMATO SOUP II
* Products for cooking: 200 g of vegetables (carrot, parsley root and celery), 30 g fat, g flour 30, 1 kg of fresh tomatoes or tomato juice g 600, 50 g cheese, 80 grams of sugar, salt.
Finely chopped vegetables stewed in fat, sprinkle with flour and fry another minute 2-3, 100-200 poured g of water and tomato juice or grated tomatoes and sugar are added. stirring frequently, cook, then filtered, put small dumplings and cook a little longer.
Feeding on the table in each plate to taste put grated cheese.
EAR FISH
Products for cooking: 500 g fish, 200 g of vegetables (carrot, parsley, celery), 30 g flour, 50 g onion, 20 Mr. powdered sugar, 2 tablespoons vinegar, 1 bay leaf, parsley, ground black and red pepper fat, salt.
Small fish or fish heads cooked in 1,2 liters of salted water with vinegar. Lay takyazhe bay leaf and black pepper. When the fish is ready, strain the broth. The pulp is separated from the bones.
Separately, prepare the filling: in brown fat, one tablespoon of powdered sugar with the flour and chopped onion, red pepper and put pour broth. Julienne vegetables stewed in fat, put in soup and cook until cooked.
Feeding on the table, put the plate in the fish flesh. It is possible to apply to the ear and toast-sticks.
VEGETABLE SOUP-CREAM
* Products for cooking: 300 g of vegetables (carrot, parsley root and celery), 500 g veal or other bones, 30 g butter, 30 g flour, egg 1, 100 g cream or sour cream, salt to taste.
The bones are boiled in a liter of water in the 1,5 2-2,5 for an hour. Then decant the decoction and mixed with finely chopped boiled vegetables separately. All this is rubbed through a colander, mix with fried in butter with flour, pour sour cream and boil. After five minutes of boiling pour decanted from the vegetable broth and salt.
Feeding on the table, in a bowl to taste put whipped cream or sour cream egg.
MUSHROOM SOUP-CREAM
* Products length of preparation: 500 g veal or other bones, 150 g of vegetables (carrot, parsley, celery), 150 grams of mushrooms, 30 g flour, 30 g onion, 30 g butter, 200 s milk, 100 g sour cream, 1 egg , black pepper and salt to taste.
The bones are boiled together with vegetables, then decant the decoction. Mushrooms cut and finely mince the flour fried in butter until light brown, sticky milk, bone broth, put the mushrooms chopped parsley n black pepper. When the soup comes to a boil, add the previously be mixed with egg yolk cream.
Feeding on the table, in the bowl of soup put the butter on the toasted croutons of bread.
MUSHROOM SOUP
* Products for cooking: 120 g mushrooms or other fungi, 50 g fat, g flour 50, 50 g onion, sour cream g 200, 300 g beef bones, 1 g of ground red pepper, parsley, salt.
Mushrooms are well washed, cut into strips. Onions finely cut, fried in 20 and fat, add the mushrooms and continue to fry. Then pour strained Atvar bone, salt, pepper and cook 30-40 minutes. Separately, prepare to fill with fat. Flour fry until light brown, add chopped parsley, diluted polstakanom water and mixed with the soup. The soup dumplings are boiled small and then fill with sour cream.
SOUP with grated TEST
* Products for cooking: 40 in fat, smoked bacon in 30, 120 g grated dough, 50 g onion, 1 teaspoon ground red pepper, potato 300, 2 tablespoons spicy tomato sauce, salt.
Grated dough fried in fat until light brown, add to it grated onion, finely diced smoked bacon and potatoes, mixed with red pepper and pour 1,5, liters of water. The soup must boil over high heat, and then be done to a turn on low until cooked potatoes and dough. At the end of added tomato sauce and salt to taste.
SOUP Sauerkraut
* Products for cooking: 500 grams of sauerkraut, sausages kopchonoy g 400, 40 grams of fat, flour s 40, 80 and onions, 200 s sour cream, chili powder, salt to taste.
Cabbage cooked in 1,5 liters of water until fully cooked. Separately, fry in fat until light brown flour, add chopped polukolechkami moons, red pepper, a little stew, cabbage broth poured and set on fire. Slice the sausage into thin slices, put into the soup and cook 5-7 minutes. Sausage can be replaced by smoked meat. Salted soup, when it is almost ready.
Feeding on the table, but the taste in the dish put sour cream.
SOUP Caraway
* Products for cooking: 30 s butter, flour s 30, 1 egg (optional), a teaspoon of cumin croutons of bread and salt.
Flour fried in butter until light brown, add the cumin and continue to fry until dark brown. Then pour 1200 g of water on low heat bring to a boil and add salt. When Sui ready, it filtered. During boiling the soup, you can add pounded egg.
On the table is served with toasted in butter croutons of bread.
Bean soup
* Food preparation length: 200 g of dry beans (or peas), 1 -2 smoked pork legs (or smoked meat), .40 g fat, g flour 30, 60 g onion, garlic clove 1, 100 g sour cream, chili powder salt.
Feet or smoked meat is cooked with the beans until tender. Then of fat and flour cooked light brown dressing, which added grated onion grated p garlic, red pepper, and pour 1,5 liters of water. Then the whole is mixed and salt to taste. In still boiling soup topped up with sour cream, put a small dumplings and cook until they are ready.
vegetable broth
Products for cooking: 150 g carrots, 100 g parsley root, celery root g 100, 50 g asparagus, 50 g young green peas, cauliflower g 100, 60 slivochnochnogo g butter, salt.
Carrots, parsley, celery, sparzhunarezayut small cubes and boil in salted water. Separately, boil green peas separately disassembled into small pieces of cauliflower. Bring to the availability, decant teas, blended, salt to taste and add the butter.
Vegetables are placed in each plate before serving
bone broth
* Products for cooking: 500 g beef bones, carrots 100, 30 g parsley root, 30 g celery root, garlic clove 1, 20 g of tomato paste, cut diamonds 50 grams of noodles, peas 1 g of black pepper, salt.
In 1,5 liters of water are placed well washed bones, pepper and chosnok and cook over low heat, removing the foam. Then put the peeled vegetables, boiled for three hours. Then decant the broth, add the tomato and boiled. Vegetables cut into strips, put in a dish, and before serving, pour the broth.
The noodles are boiled separately and also put portions and plates.
SOUP OF GREEN BEAN PODS
* Products for cooking: 300 g green beans, 300 g veal or other bones, 40 g fat, g flour 30, 200 g sour cream, parsley, red pepper, vinegar and salt.
Brushed, washed, cut into small diamond-shaped pods of beans are placed in boiling water. The bones are boiled separately. When the bean is cooked, pour her expressed breast bone broth and seasoned fried until light brown flour (if no stock take on more fat and pour the water). Then the soup add chopped onions and parsley, a pinch of red pepper, salt and continue cooking. At the end of the soup pour in sour cream, to taste add vinegar and salt.
SORREL SOUP
* Products for cooking: 300 g sorrel, sour cream g 200, 60 g flour, 40 s fat, egg yolks 2, 50 s sugar, and salt.
Sorrel wash in cold water, wring out well and put in a pan with hot oil. Cover the lid and, stirring frequently, stewed until smooth. If moisture has evaporated, you can top up with water. Meanwhile, stir the flour well with sour cream, pour sorrel, add the required amount of water, salt and cook. Well all boiling, strain through a colander.
Feeding on the table, and each dish is put whipped cream into yolks, and those who love food and sweetened with sugar.
WINE SOUP
* Products for cooking: eggs 4, 400 g of white natural wine, 300 h of water, a little lemon juice or citric acid, 80 g sugar.
All products are placed in a deep pan and whisk well mixed, put the small fire na. Stirring constantly, heat the mixture well, then fire uve¬lichivayut and continue whisking until a uniform foam-like substance. After removing from heat, whisk still 3-4 minutes.
Serve in cups, filling them three-quarters.
FRUIT SOUP
* Products for cooking: 400 g of fruit (the best cherries, apples, gooseberries, redcurrants), 1 liters of water, 40 g flour, 200 g cream, 300 g sour cream, 1 lemons, 150 g sugar, 40 g butter , lemon peel.
In boiling water, squeeze the lemon juice and put the cleaned, washed fruit (apples are cut). When it comes to a boil, stir well topped up with cream, sour cream and flour and give more time to boil. Then add the sugar, a little grated lemon zest and butter.
The soup is very tasty cold.
MILK SOUP
* Products for cooking: 1,5 liters of milk, flour g 40, 50 grams of sugar, salt 20, furnaces noodles made from flour and eggs BUT, grated zest of half a lemon, 20 g butter.
The milk is boiled in a frying pan to brown the flour (no fat), fill with milk and continue to boil it. Then he poured the furnace of noodles, add salt, sugar, lemon zest and even paa boil all together.
Before serving, put the butter.
SOUP OF LIGHT
* Products for cooking: 300 g lung, 1 whole onion, garlic clove 1, 30 g fat, g flour 30, 100 g sour cream, 1 tablespoon grated onion, 1 teaspoon of red pepper, parsley, 1- 2 bay leaves, salt.
A well washed light instead of with a bulb and a bay leaf cooks in 1,5 l of salt water. When the lungs are ready, they are removed, cooled and passed through a meat grinder. Roast in fat until dark brown flour, add a tablespoon of grated onion, finely chopped parsley, red pepper. Here put the milled lungs. All mix, season the soup and cook until ready.
Feeding pas table in a bowl put the sour cream to taste and toast cut into strips.
Cream of celery
* Products for cooking: 300 g veal bones (can be called other), 2-3 celery root with greens, 50 slipompogo g butter, flour g 30, 3 tablespoons of cream or sour cream, egg, salt.
Bones, finely chopped greens and celery root cooked in 1,5 liters of salted water until cooked and filtered. In oil fry the flour, pour the bone broth and add the pureed celery puree through a colander. stirring frequently, cook the soup still nekoto¬roe time. At the end of cooking add the mashed well in cream or sour cream egg yolk.
On the table is served on podzharoinymi in butter cubes of bread.
Cauliflower soup
* Products for cooking: 600 g purified from the leaves of cauliflower, 40 g butter, 40 g flour, parsley, 300 g veal (and other possible) bones, 200 g sour cream, salt.
Cauliflower disassembled into small pieces, washed in salted water and put in the boiled and strained bone broth, salt. In oil fry the flour until light brown, add chopped parsley, pour a glass of water and mix with all the bone broth. When the soup comes to a boil, put a small dumplings, and to readily add sour cream.
Meat broth I
* Products for cooking: 600 grams of beef, 100 g carrots, 40 g parsley root, 50 g celery root, 50 g kohlrabi, 50 g color or Brussels sprouts, 20 g onion, 20 grams of mushrooms, 20 g tomato Nasta, 1 garlic clove , 1 g peas black pepper, 50 g thin noodles, summer pod sweet green pepper, salt.
Well washed meat boiled in 1,5 liters of water on low heat. From time to time, collect foam. When the meat is cooked until soft, put the peeled vegetables, mushrooms, onions, peppers, garlic, tomato paste, salt and continue to cook until tender, then strain the broth.
Noodles floating separately. Vegetables cut into sticks, along with the noodles in a bowl put portions and pour broth.
MIXED BOUILLON
* Products for cooking: 300 g bones and 200 grams of lean beef, 60 g carrots, 30 g parsley root, 20 g celery root, 30 g of Brussels sprouts, 20 grams of mushrooms, garlic clove, 20 g of tomato paste, egg whites, 1 g peas black pepper, summer pod sweet green pepper, 1 onion, salt.
Meat passed through a meat grinder, mixed well with the tomato paste, egg white and stir, pour 1,5 liters of cold water. Then put the bones, carrots, parsley, celery, Brussels sprouts, onions, mushrooms, garlic, black pepper, salt and cook on low heat for four hours. Ready broth is filtered through a sieve. Vegetables can be eaten alone or chopped and put into the broth.
CMB PUREED EW PECHENKI
* Length food products: 250 g pork liver, lard 60, 40 g flour, 00 g onion, 100 g of red natural wine, black pepper 3, 2 g of ground red pepper, 50 grams of cognac, finely diced white bread, and salt.
Well washed liver cut into pieces and mince. Finely chopped onion fried well, mixed with ground liver, salt, pepper and stew on low heat. Then fill in the bone or meat broth (if the pot of broth-just water), red wine and cook until cooked. Then put in the soup fried until light brown flour, brandy and, if necessary, add salt. Again boil and when the soup is ready, rubbed through a colander.
Serve with dried in the oven or on podzha¬rennymi fat crackers.

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