Home Orthopedics Making potato soups.

Orthopedics

Making potato soups.

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in baby and medical nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of pureed (mashed) soups includes:

Puree soups seasoned with white sauce;

Cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

Puree soups are prepared from vegetables, cereals, legumes, poultry, game, beef, and mushrooms. Products intended for these soups are subjected to various types of heat treatment (depending on the product) - boiling, poaching, frying (liver), stewing, then crushed in a grinding machine (mixer, processor, etc.). Difficult to grind products are first passed through a meat grinder and then rubbed. The pureed products are combined with white sauce so that the crushed particles are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom. White sauce is not added to pureed cereal soups, since the starch contained in the cereals gelatinizes during cooking and gives the soup the necessary viscosity. Sometimes white sauce in pureed soups made from vegetables and meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, and then combined with broth, vegetable broth, and milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture (except for legumes). Butter is added to all soups. Instead of the egg-milk mixture (leison), you can use hot milk or cream.

Puréed soups are prepared vegetarian, with bone broth, with decoctions and broths obtained by boiling or poaching the products included in the soup recipe. And also with whole milk or a mixture of milk and water.

Carrot and turnip puree soup. The technological scheme for preparing carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, filled to 1/3 of the height with water or broth, sautéed onions and parsley are added and simmered until tender, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. The finished soup is slightly cooled (to 70 o C), lezon and butter are added.

Fig.1. Technological diagram for preparing carrot soup puree

Potato soup. Carrots, onions, parsley are chopped and sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then sautéed roots and onions are added and cooked until tender. The prepared vegetables are pureed together with the broth, combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

Soup puree from various vegetables. To prepare it, use white cabbage, potatoes, turnips, carrots, onions, and green peas (canned). The onion is chopped and sautéed. Shredded carrots and turnips (previously blanched) are simmered with a small amount of broth and butter until half-ready, then sautéed onions and shredded cabbage are added and simmered until tender. At the end of the poaching, add green peas and potatoes, cut into pieces and cooked separately. The prepared vegetables are wiped and then prepared according to the general scheme.

Cream of pumpkin soup. The pumpkin, peeled and seeded, is cut into slices and simmered in milk in a sealed container over low heat. 5...7 minutes before readiness, add dried wheat bread croutons (2/3 of the norm specified in the recipe). The mass is rubbed, the remaining milk is added, brought to a boil and, after removing from the heat, season with cream and butter.

Cereal soup puree. For preparation, rice, oatmeal, pearl barley and wheat (Poltava) cereals are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, sautéed onions and roots are added, brought to readiness, rubbed, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.

The process of preparing this soup is labor-intensive. When wiping cereals, a lot of waste is generated. To save time and food, soup can be prepared from cereal flour (the cereals are sorted, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with leison. You can use industrially produced cereal flour, which is widely used in baby food.

Bean soup. Pre-soaked legumes are boiled without salt until softened, sautéed onions and roots are added, brought to readiness, pureed, combined with white sauce, brought to the desired consistency with broth, added salt and boiled. Lieuzon is not included in this soup. The soup can be boiled and served with smoked pork belly or loin. After boiling the smoked meats, the broth is added to the soup.

Poultry puree soup. Boil the poultry carcasses until tender, add carrots, parsley, and onions. The flesh of the cooked poultry is separated from the bones, cut into pieces and passed through a meat grinder with a fine grid, then wiped. The pureed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. The finished soup is seasoned with lezon.

Liver soup. The liver, cut into pieces, is lightly fried along with carrots and onions, then stewed until tender in a small amount of broth and pureed. The pureed mass is combined with white sauce, diluted to the desired consistency with broth, salt is added and brought to a boil. The finished soup is seasoned with lezon and butter.

Bisque soups. These soups are popular in Western European countries. They are served in restaurants catering to Western tourists. Bisques are prepared from crayfish, shrimp, lobster or crab.

To prepare crayfish bisque, they are first boiled, the necks and claws are separated and cleaned. The legs of the shells are broken off and the insides are removed. Add shells and peel the necks and claws to onions, carrots, and celery sautéed in butter, pour in cognac and seal (set on fire to extract the alcohol base of the cognac). Then pour in fish broth, add rice, peeled necks, white wine, a bunch of spicy herbs and cook until the rice softens. After removing the bunch of spicy herbs, the prepared mass is crushed in a processor (mixer) or blender, rubbed through a sieve, brought to a boil and seasoned with lemon juice, cream, and butter.

Bisques are also prepared from other crustaceans.

The technology for preparing all seasoning soups can be united by general rules. This article explains simply and clearly what is included in such soups, what they are called and at what temperature they are served.

It will be useful for not only catering workers to become familiar with the technology of preparing soups, but also for amateur cooks and housewives. The rules for preparing first courses will help make the cooking process efficient and the result more attractive.

What is seasoning soup and what do you eat it with?

Before talking about the cooking technology, you need to understand the terms. Soups initially have the following classification:

by supply temperature (hot and cold)
according to the nature of the liquid base (broth, milk, kvass)
by preparation method (dressing, puree, various)

Soups prepared with broths, water or decoctions, seasoned with sautéed vegetables are called gas stations.

Sautéing is the process of frying ingredients, most often vegetables, in vegetable or animal fat in a shallow saucepan or frying pan. Fat should make up 15-20% of the volume of fried foods.

Ingredients suitable for sautéing:

onions, carrots, bell peppers and other vegetables, except parsley, dill, celery
tomato, both fresh and canned puree

Types of seasoning soups:

Borscht
Rassolniki
Solyanki
With cereals
With legumes
Potato
Vegetables
With pasta and flour products

The broth for seasoning soups is usually meat, chicken, fish, vegetable or mushroom. Sautéing is prepared using animal or vegetable fats. The ingredients for the soup are cut so that they are in harmony with each other. If the soup is with cereal, then cut the vegetables into cubes. If we chop the cabbage into strips, then we also try to cut the remaining products into narrow strips.

General technology for preparing various seasoning soups

This technology comes down, by and large, to specific stages and rules of preparation.

We are not talking about the standards for preparing various broths here. Basically, the process of preparing the dressing is described. Read detailed recommendations for preparing soups.

Before adding vegetables and other ingredients, the broth should be strained through a fine sieve or cheesecloth and brought to a boil.
In their raw form, cabbage, potatoes, cereals (except pearl barley), and flour products are dipped into the broth. The remaining ingredients are subjected to heat treatment, including boiling and stewing.
The sequence of adding products to the broth is determined by the cooking time. The longer an ingredient is cooked, the sooner it is added to the soup. After each addition, the broth should come to a boil, then the next ingredient should be added.
Sauteing improves the taste and color of the dish. It is also necessary for preserving vitamins in vegetables. Sauté is introduced into seasoning soups 5-15 minutes before the end of cooking.
Vegetable and tomato dressing is prepared in vegetable or butter, as well as fat. The flour is sautéed in a dry frying pan until golden brown.
Flour dressing is usually added to various soups, except potato soups and soups with flour products.
The boiling of the soup during cooking should be low so that the aromatic properties of the vegetables do not evaporate.
Pickles, sauerkraut, sorrel and vinegar should be added after the potatoes are half cooked. The fact is that an acidic environment slows down the cooking of vegetables.
It is customary to tie a bouquet with herbs and spices with twine and place it in the soup 15-20 minutes before it is ready. Then delete.
It is also worth noting that after cooking, the soup needs to sit under a closed lid for 10-15 minutes. All the fat will rise to the top, the broth will become more transparent and the aroma will be richer.
Seasoned soups are served in heated deep plates. First, heated meat or fish is placed, then the liquid component is poured. To enrich the soup with vitamins, sprinkle it with chopped herbs and often add sour cream.

Features of the preparation of some seasoning soups

Borscht

Main ingredient in borscht- this is, of course, beets or, as they are also called, beetroot.

To prevent beets from losing their color and taste, you need to know how to properly prepare them.

1st method. The beets must be cut into small pieces and stewed with the addition of vinegar, tomato and a small amount of broth for 1-1.5 hours. The power of the stove should be average or below average, because When boiling strongly, the vinegar evaporates. Stewing without an acidic environment causes the beets to lose color.
2nd method. Raw beets are crushed using a grater or finely chopped and placed directly into the soup along with the dressing, i.e. 15 minutes before ready. Vinegar is added directly to the borscht.

The ingredients are added to the borscht in the following order:

Potatoes are sent to borscht before everyone else. It is cooked until half cooked.
Then add fresh cabbage. Bring it to half-ready.
Next, add the dressing and cook for another 10-15 minutes.
At the end, vinegar, sugar, spices and flour sauté are added. After this, bring to a boil and remove the pan from the heat.

Cabbage soup

The basis of a traditional Russian dish is white cabbage. It can be fresh or pickled.

For various meat broths, fresh cabbage is used. When cooking in fish broth, use pickled broth. You can also add sorrel, nettle and spinach to cabbage soup.

The dressing for cabbage soup mainly consists of spices, roots and onions.

If the cabbage is bitter, it must be blanched before cooking. In this case, the cabbage is doused with boiling water and cooked for about 5 minutes in a closed pan. Then the water is suddenly replaced with ice water to stop the cooking process.

The ingredients are added to the cabbage soup in the following order:

First comes the potatoes, which are cooked until half cooked.
Then add cabbage and cook for 10-15 minutes.
Vegetable dressing is introduced in the next step.
At the end, add spices and flour sauté, bring to a boil and remove the soup from the stove.

Rassolniki

Main ingredient in pickle- pickles and brine. Such soups are traditionally served with meat by-products, as well as chicken, beef and pork.

White roots and onions predominate in sautéing. Often onions are replaced with leeks. Fry vegetables in butter. Cucumbers must be stewed before being added to the broth. Brine is used exclusively for pickled cucumbers. Marinade from pickled cucumbers will not work, because... it contains vinegar.

The ingredients are added to the pickle in the following order:

First lay the potatoes.
Along with the potatoes, add pearl barley, boiled until half cooked.
After 10 minutes, add cabbage.
After another 10 minutes, add the dressing and brine. Cook for 10-15 minutes.
5 minutes before the soup is ready, salt and season.

Below is a table with the features of preparing different types of borscht, cabbage soup and pickles. You will definitely be surprised by the number of possible options!

Rules for preparing borscht
Name	Cooking features
Ordinary borscht
Borscht with prunes and mushrooms	Without potatoes, with meat broth; add mushrooms, boiled prunes and its decoction
Moscow borscht	Without potatoes and flour sauteing; sold with a meat set (meat, ham, sausages)
Borscht with potatoes	Add potatoes, cook without cabbage
Borscht with sausages	Boiled with or without potatoes; add boiled or fried sliced sausages
Borscht with potatoes and cabbage	Season with flour sauté; boiled with potatoes and cabbage
Navy borscht	With potatoes and cabbage, beets and cabbage are cut into squares; served with bacon
Borscht with dumplings	Boiled with or without potatoes, served with dumplings
Siberian borscht	Add boiled beans; served with meatballs
Green borscht	Boil with potatoes, add chopped sorrel and spinach, simmer with egg
Ukrainian borscht	Boiled with potatoes, pork lard, garlic, bell pepper
Kuban borscht with zucchini	Prepared with beans and zucchini, fresh tomatoes, seasoned with bacon
Summer borscht	Prepared from young beets along with tops
Rules for preparing cabbage soup
Fresh cabbage soup	Without potatoes, with flour sauté
Cabbage soup from fresh or sauerkraut with potatoes	With potatoes. Sauerkraut cabbage soup is prepared without tomatoes
Cabbage soup daily	With sauerkraut, stewed with smoked pork. Ready cabbage soup is seasoned with garlic, crushed with salt.
Green cabbage soup	With sorrel or spinach, seasoned with flour sauté, served with a boiled egg
Sorrel cabbage soup	Season with lezon and put into a “bag” with a boiled egg
Cabbage soup in Ural style	Prepared with cereals (millet, pearl barley or oatmeal)
Stewed cabbage soup with buckwheat pancakes	Ready cabbage soup is simmered in pots and served with buckwheat pancakes
Boyar cabbage soup	Prepared with meat and mushrooms. Released in a pot covered with a cake
Rules for preparing pickles
Rassolnik	With potatoes, sorrel and spinach
Homemade rassolnik	With fresh cabbage
Rassolnik Leningradsky	With pearl barley or rice
Rassolnik Moscow	Without tomatoes and potatoes, the onions are sautéed in butter. Prepared with chicken broth. Seasoned with leison. Served with a piece of chicken, giblets or chopped kidneys
Rossoshan style rassolnik	Vegetables and tomatoes are sautéed with lard
Rassolnik in Kuban style	With potatoes and beans, with boiled kidneys and heart. Season with bacon, ground with garlic.

We hope that the information was useful to you. If you have any questions, you can leave them below in the comments, or write to our email in the “Contacts” section. We will definitely answer each one.

The range of potato and vegetable soups is very diverse. They are prepared with cereals, pasta and legumes.

You can prepare vegetarian and broth-based potato and vegetable soups. They use beef, lamb, pork, poultry, canned food, dumplings, bouillon cubes, fish, mushrooms, and seafood. In vegetable broth soups, you can add hot milk, which is poured into a plate during cooking or into a cauldron at the end of cooking.

Potatoes and vegetables are cut into cubes, slices, cubes, slices (except potatoes). The cutting must correspond to the main product and be uniform. Instead of tomato puree, it is better to use fresh tomatoes.

Potato soups with pasta, homemade noodles, cereals and legumes

To prepare these soups, pasta, vermicelli, noodles, horns, soup fillings, home-made noodles, various cereals and legumes are used. These soups are prepared with broths: meat and bone, poultry and mushroom broth, as well as vegetarian ones. Carrots, onions, white roots for soup with pasta are cut into strips or cubes (for soups with curly products), and for soups with cereals and legumes - into cubes. Carrots and onions are sautéed. Pasta, especially vermicelli, becomes deformed during prolonged cooking and storage, so soups with pasta should be prepared in batches so that they can be sold within 30-40 minutes. Soups with legumes are recommended to be prepared with pork, smoked loin, brisket, and raw smoked ham.

Milk soups

Soups are prepared with whole milk, with a mixture of milk and water, you can use sterilized condensed milk without sugar, whole cow's milk powder.

Soups are prepared with pasta, cereals, and vegetables. Pasta, whole grain cereals, and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Soup filling is boiled directly in milk.

Milk soups are prepared in small portions, since their color, smell, consistency and taste deteriorate with prolonged storage.

The finished soup is seasoned with butter or table margarine.

When making milk soups with vegetables, pumpkin and carrots are cut into cubes, potatoes into cubes or slices. Cauliflower is separated into inflorescences.

The technological scheme for preparing milk soup is presented in Appendix E.

Cream soups

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in children's and medical nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of puree soups includes:

pureed soups seasoned with white sauce;

cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

Puréed soups are prepared from vegetables, cereals, legumes, poultry, game, beef, and mushrooms. Products intended for these soups are subjected to various types of heat treatment (depending on the type of product) - boiling, poaching, frying (liver), stewing, then they are crushed in a grinding machine (mixer, processor, etc.). Products that are difficult to grind are first passed through a meat grinder and then rubbed. The pureed products are combined with white sauce so that the crushed particles are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom. White sauce is not added to pureed cereal soups.

Sometimes white sauce in pureed soups made from vegetables and meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, then combined with broth, vegetable broth, and milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture. The exception is pureed soups made from legumes. Butter is added to all soups. Instead of the egg-milk mixture (leison), you can use hot milk or cream.

Puree soups are prepared vegetarian, with bone broth, with decoctions and broths obtained by boiling or poaching the products included in the soup recipe, as well as with whole milk or a mixture of milk and water.

Ready-made soups are stored in a water bath or stove at a temperature not exceeding 70°C until they are released, otherwise the egg whites may curdle.

When on holiday, you can add some unpuréed food as a side dish to pureed soups (green peas, for example, poultry fillet cut into strips, boiled rice in carrot puree soup, etc.). All soups can be served separately with croutons made from wheat bread, cut into small cubes and dried, corn or wheat flakes, and pies.

The technological scheme for preparing puree soup is presented in Appendix G.

Soups are clear

This group includes soups consisting of clarified broth (clear broth) and side dishes, which are prepared separately. Broths for clear soups are obtained as a result of clarification (pulling) and saturation with extractive substances of bone broths, poultry, game and fish broths. Due to the high content of extractive substances, clear soups have a strong juice effect and stimulate the appetite well.

Transparent broths began to be prepared in Russia at the beginning of the 19th century, borrowing them from France. In European cuisine, clear broths are called consomme (French consomme - improved, brought to perfection).

Store clear soups on a steam table for no more than 1-2 hours. If stored for longer, they become cloudy and their taste and aroma deteriorate. Various vegetables, meat, poultry, fish, eggs, cereals, as well as croutons, pies, pies, kulebyaki, etc. are used as side dishes for clear broths.

When leaving, a side dish is placed in a plate or portioned bowl and broth is poured, or broth is poured into a broth cup, and the side dish - croutons, pies, kulebyaki, pies - is served separately on a pie plate. Recommended serving of broth is 300-400 g.

Preparing quickdraws

For "brakes" use low-fat cutlet meat, poultry and game bones, egg whites, chopped carrots and egg whites, and fish roe.

The guy is introduced into the strained ready-made broth at a temperature of 50 to 70 C, then the guy is stirred, boiled for 30 minutes to 1.5 hours, depending on the type of guy, the foam and fat are removed. The broth is infused for 30-40 minutes, filtered and brought to a boil.

Potato soups with vegetables, cereals, legumes and pasta

A varied assortment of soups is prepared from potatoes and vegetables - with cereals, pasta and legumes. These soups are prepared with bone, meat and bone broths, mushroom and vegetable broths. If soups are prepared with vegetable broths, then you can add hot milk, which is poured into a plate during cooking or into a cauldron at the end of cooking. Potatoes and vegetables for these soups are cut into cubes, slices, slices, straws, and cubes. It is important that the shape of the cut is uniform and matches the type of product.

Potato soup. Potatoes are cut into cubes, slices or slices, carrots and parsley - into cubes or slices, onions - into slices. Roots and onions are sautéed. Place potatoes, sautéed roots and onions into boiling broth or water and cook until tender. Add spices and salt 5-10 minutes before the end of cooking. You can add sautéed tomato puree or fresh tomatoes.

When leaving, put meat or fish on a plate, pour in soup, and sprinkle with chopped herbs. If the soup is prepared with mushroom broth, then the boiled mushrooms are cut into slices or strips, lightly fried, and added to the soup along with sautéed vegetables.

Potato soup with meatballs. Place potatoes cut into cubes, sticks or slices into boiling meat or fish broth or water, bring to a boil, add sautéed vegetables, cut into slices or slices, and cook until tender. 5-7 minutes before the end of cooking, add sautéed tomato puree, spices, and salt.

Meatballs are simmered separately with a small amount of broth or water. After poaching the meatballs, the broth is added to the soup. The soup can be prepared without tomato puree.

When leaving, put meatballs on a plate, pour soup, and add greens.

Potato soup with cereals. Potatoes are cut into large cubes, carrots, parsley - into small cubes, onions - into crumbs (small cubes). Roots and onions are sautéed. Cereals (except semolina) are sorted, washed and scalded, pearl barley is boiled until half cooked, and semolina is sifted. Place prepared cereal into the boiling broth, cook for 10 minutes, add potatoes and sautéed vegetables, cook until tender. Add spices and salt 5-10 minutes before the end of cooking. Semolina is poured into the soup 10 minutes before the end of cooking.

Potatoes 427, pearl barley or oatmeal, or rice, or millet 40, or semolina 30, carrots 50, parsley (root) 13, onions 48, cooking fat 10, broth 750.

Field soup. The bacon is cut into cubes, fried, and onions, cut into small cubes, are sauteed in the released fat. Potatoes are also cut into cubes. Place onion with bacon and prepared millet into boiling broth or water and cook for 10-15 minutes. Then add the potatoes, continue to cook, add spices, salt and cook until done.

When leaving, the soup is poured into a plate and sprinkled with herbs.

Potato soup with beans. Beans, peas, lentils are sorted, washed, poured with cold water (2-3 liters per 1 kg of legumes), soaked for 2-3 hours, then boiled in the same water without salt with the lid closed until softened. Potatoes are cut into large cubes. Place beans, peas or lentils into the boiling broth, bring to a boil, add potatoes, sautéed vegetables, cook until tender, after a while add spices, salt and cook until tender.

When leaving, put a piece of meat or smoked pork on a plate, pour in soup, sprinkle with herbs.

Potato soup with pasta. The pasta is sorted, the pasta is broken into pieces 3-4 cm long. For soup with pasta, noodles, noodles, potatoes are cut into cubes or slices, and with soup filling - into cubes. Carrots and parsley are cut into cubes for soup with pasta, into strips for soup with noodles or vermicelli, into circles or slices for soup with filling, and the onion is chopped. The soup is prepared with chicken, poultry by-products, beef, canned meat, and mushrooms.

Place pasta or noodles into the boiling broth, cook for 10-15 minutes, add potatoes, sautéed vegetables and cook until tender. At the end of cooking, add salt, spices and sautéed tomato puree. The soup can be prepared without tomatoes. If you prepare soup with noodles or with soup filling, then they are added after sautéed vegetables, 10-15 minutes before the soup is ready.

When leaving, put meat, poultry or offal on a plate, pour soup, sprinkle with herbs.

Peasant soup. The soup is prepared with meat and bone or bone broth. Carrots, parsley and onions are cut into slices, white cabbage into checkers, potatoes into cubes. Roots and onions are sautéed. Place cabbage in the boiling broth, bring to a boil, add potatoes, sautéed vegetables, cook for 10-15 minutes, add fresh tomatoes cut into slices or sautéed tomato puree, salt, spices and cook until tender.

Peasant soup can be prepared with cereals - pearl barley, oatmeal, millet, while the amount of potatoes is reduced. The cereal is added to the broth first. When leaving, pour the soup into a plate, add sour cream and chopped herbs.

Vegetable soup. Cabbage is cut into pieces, potatoes - into cubes or slices, carrots and parsley - into slices, cubes, onions and tomatoes - into slices. Roots and onions are sautéed. Place cabbage in the boiling broth, bring to a boil, add sautéed vegetables, potatoes, cook for 10-15 minutes, add raw or lightly sautéed tomatoes, canned green peas or beans, spices, salt and cook until tender. You can add boiled porcini mushrooms to the soup.

The range of vegetables included in this soup is varied and depends on the time of year: in spring you can include lettuce, spinach, sorrel, cabbage seedlings, asparagus; in summer - cauliflower, zucchini, turnips, green peas and beans; in autumn - pumpkin, Brussels sprouts; in winter - freshly grown and canned vegetables. Zucchini and pumpkin are cut into cubes, green peas and beans are cut into diamonds, cauliflower is divided into small inflorescences.

When leaving, the soup is poured into a plate and sprinkled with herbs.

White cabbage 100, potatoes 267, carrots 50, parsley (root) 27, onions 24, leeks 26, canned green peas 46, tomatoes 94, table margarine 20, broth 750.

Soups with cereals, pasta and legumes

For soups in this group, millet, pearl barley, rice, semolina, and oatmeal are used; legumes - beans, peas, lentils. For flour products, they use pasta, horns, noodles, including homemade noodles, vermicelli, soup filling, etc. These soups are prepared with meat broth, poultry broth and mushroom broth.

Soup with cereals. Place prepared cereal into the boiling broth, add sautéed vegetables, cut into small cubes, cook, add salt and spices and bring to readiness. You can add sautéed tomato puree or fresh tomatoes.

Soup kharcho. This is a Georgian national dish. There are several ways to prepare this soup, but the most common is the following: lamb or beef brisket is cut into pieces in the form of cubes of 25-30 g each, poured with cold water, brought quickly to a boil, skimmed off the foam and simmered until tender. , the broth is filtered. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum peppers are finely chopped. Place pieces of meat, prepared rice cereal, and onions into the strained broth and cook. At the end of cooking, add sautéed tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

When leaving, pour into a plate and sprinkle with parsley or cilantro. If kharcho soup is prepared in large quantities, then the meat is boiled in broth until tender and placed on a plate when served.

Bean soup. Broth is made from meat and ham bones. The legumes are sorted, washed, soaked in cold water and boiled in the same water until softened. Roots and onions are cut into small cubes and sautéed. Place the prepared legumes into the boiling broth and cook. At the end of cooking, add sautéed roots and onions, salt, spices and bring to readiness.

When leaving, pour soup into a plate and sprinkle with herbs. You can serve croutons separately. For croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. You can add sautéed tomatoes to the bean soup.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking fat 20 or smoked pork belly 80, broth 800.

Pasta soup. The roots are cut into the shape of pasta - into strips, cubes or slices. Place pasta into the boiling broth and cook for 10-15 minutes, add sautéed vegetables, cut into thin slices, sautéed tomato puree, salt, spices and cook until tender.

To prepare soup with noodles or soup filling, first add sautéed vegetables to the boiling broth, cook for 5-8 minutes, then add vermicelli or soup filling and cook until tender. At the end salt and spices are added.

When leaving, put a piece of meat or poultry on a plate, pour in soup, and sprinkle with herbs.

If the soup is prepared with mushroom broth, then the boiled mushrooms are chopped, fried and placed together with sautéed vegetables.

Homemade noodle soup. This soup is prepared with broths: poultry, with giblets, and mushroom broth. The roots and onions are cut into strips and sautéed.

To prepare noodles, sifted flour is poured in the form of a slide, and a depression is made in the middle. Break eggs into a bowl, pour water, add salt, mix and strain. The resulting mixture is gradually, while stirring, poured into the recess and kneaded into a dough. Sprinkle flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1-1.5 mm thick, dried, cut into strips 4-5 cm wide, several strips are stacked on top of each other, chopped into strips and dried. Before use, homemade noodles are sifted. To make the soup transparent, pour the noodles into boiling water, cook for 1-2 minutes, place on a sieve and allow the water to drain.

Sautéed roots and onions are placed in a boiling broth, then prepared homemade noodles and cooked until tender; spices and salt are added at the end of cooking. If the soup is prepared with chicken broth, then no spices are added.

When leaving, put a piece of poultry on a plate, pour in soup, and sprinkle with herbs.

Wheat flour 72, eggs 1/2 pcs., water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onions 24, leeks 26, cooking fat 20, broth 900.

Technologies for public catering and meat products

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3. Technology for preparing pureed soups from vegetables, cereals, legumes and meat products

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in baby and medical nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of pureed (mashed) soups includes:

Puree soups seasoned with white sauce;

Cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

For white sauce, flour is sautéed with or without fat, and then combined with broth, vegetable broth, and milk (milk sauce).

Carrot and turnip puree soup. The technological scheme for preparing carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, filled to 1/3 of the height with water or broth, sautéed onions and parsley are added and simmered until tender, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. The finished soup is slightly cooled (to 70 o C), lezon and butter are added.

Fig.1. Technological diagram for preparing carrot soup puree

Puree potato soup. Carrots, onions, parsley are chopped and sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then sautéed roots and onions are added and cooked until tender. The prepared vegetables are pureed together with the broth, combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

Soup puree from various vegetables. To prepare it, use white cabbage, potatoes, turnips, carrots, onions, and green peas (canned). The onion is chopped and sautéed. Shredded carrots and turnips (previously blanched) are simmered with a small amount of broth and butter until half-ready, then sautéed onions and shredded cabbage are added and simmered until tender. At the end of the poaching, add green peas and potatoes, cut into pieces and cooked separately. The prepared vegetables are wiped and then prepared according to the general scheme.

Cream of pumpkin soup. The pumpkin, peeled and seeded, is cut into slices and simmered in milk in a sealed container over low heat. 5...7 minutes before readiness, add dried wheat bread croutons (2/3 of the norm specified in the recipe). The mass is rubbed, the remaining milk is added, brought to a boil and, after removing from the heat, season with cream and butter.

Cereal soup puree. For preparation, rice, oatmeal, pearl barley and wheat (Poltava) cereals are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, sautéed onions and roots are added, brought to readiness, rubbed, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.

Bean soup. Pre-soaked legumes are boiled without salt until softened, sautéed onions and roots are added, brought to readiness, pureed, combined with white sauce, brought to the desired consistency with broth, added salt and boiled. Lieuzon is not included in this soup. The soup can be boiled and served with smoked pork belly or loin. After boiling the smoked meats, the broth is added to the soup.

Poultry puree soup. Boil the poultry carcasses until tender, add carrots, parsley, and onions. The flesh of the cooked poultry is separated from the bones, cut into pieces and passed through a meat grinder with a fine grid, then wiped. The pureed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. The finished soup is seasoned with lezon.

Liver soup. The liver, cut into pieces, is lightly fried along with carrots and onions, then stewed until tender in a small amount of broth and pureed. The pureed mass is combined with white sauce, diluted to the desired consistency with broth, salt is added and brought to a boil. The finished soup is seasoned with lezon and butter.

Bisque soups. These soups are popular in Western European countries. They are served in restaurants catering to Western tourists. Bisques are prepared from crayfish, shrimp, lobster or crab.

Bisques are also prepared from other crustaceans.

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