Making potato soups. Brussels sprouts soup. Milk soup with Brussels sprouts

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.

1. Before adding vegetables and other ingredients, the broth should be strained through a fine sieve or cheesecloth and brought to a boil.
2. 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.
3. 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.
4. 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.
5. Vegetable and tomato dressing is prepared with vegetable or butter, as well as fat. The flour is sautéed in a dry frying pan until golden brown.
6. Flour dressing is usually added to various soups, except potato soups and soups with flour products.
7. The boiling of the soup during cooking should be low so that the aromatic properties of the vegetables do not evaporate.
8. 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.
9. 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.
10. 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.
11. 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:

1. Potatoes are sent to borscht before everyone else. It is cooked until half cooked.
2. Then add fresh cabbage. Bring it to half-ready.
3. Next, add the dressing and cook for another 10-15 minutes.
4. 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:

1. The first is the potatoes, which are brought to half-cooked.
2. Then add cabbage and cook for 10-15 minutes.
3. Vegetable dressing is introduced in the next step.
4. 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:

1. First lay the potatoes.
2. Along with the potatoes, add pearl barley, boiled until half cooked.
3. After 10 minutes, add cabbage.
4. After another 10 minutes, add the dressing and brine. Cook for 10-15 minutes.
5. 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
Borsch 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 in 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.

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.

Puree 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.

Wash and cook dried mushrooms (Link). Cut the roots into cubes, finely chop the onion and sauté everything together with fat. Rinse the rolled oats with hot water (to make the soup clear). Sort oatmeal (whole grain), rinse and steam in the same way as pearl barley. Add cereal, roots, chopped mushrooms, spices to the prepared hot broth and cook the soup until done.

When leaving, put greens on a plate.

106. Wheat soup (Poltava)

Sort out the Poltava cereals, rinse and steam them in the same way as pearl barley, pouring double boiling water over them. It is better to place the pan with cereal in a boiling water bath for 40-60 minutes.

Cook and release the soup in the same way as pearl barley soup.

107. Bean soup with tomato

Beans 70, carrots 20, parsley, celery 10, onions 20, tomato puree 10, greens 2, fat 5.

Serve the soup with a piece of goose or duck and herbs.

114. Lentil soup with smoked meats

Cook smoked meats - goose, duck, pork belly or loin - in the broth for this soup. Cook the lentils separately in the same way as the beans.

115. Homemade noodle soup with chicken

Chicken 67, carrots 20, parsley, celery 10, onions 20, fat 5, for noodles, flour 35, eggs 1/4 pcs., water 7, salt 1; vermicelli or factory-made noodles 40.

Cut the roots and onions into strips and sauté with fat. For the noodles, prepare a stiff dough, roll it out very thinly, cut it into strips 4-5 cm wide, stack them one on top of the other and chop them, and then spread the noodles in a thin layer and dry.

Place the roots into the boiling chicken or meat broth, and after the broth boils again, add the noodles, after sifting out the flour through a sieve. To maintain the transparency of the soup, the noodles should first be immersed in hot water for one minute, then placed in a sieve, allowed to drain, transferred to the broth and cooked for 15-20 minutes. Add spices to the soup 5-6 minutes before the end of cooking.

When leaving, place a piece of chicken on a plate, pour in the noodles and sprinkle with herbs.

You can also prepare soups with factory-produced vermicelli or noodles.

116. Noodle soup (Azerbaijani dish)

Lamb 78, flour 40, eggs 1/5 pcs., peas 20, lamb lard 15, onions 20, wine vinegar 10, various herbs 15, spices.

Cut the lamb with the bone into 2-3 pieces per serving and cook along with the peas. 15-20 minutes before the end of cooking, add fried onions with lamb lard, bay leaf, pepper and salt.

Separately prepare the noodle dough. Cut the noodles into a triangle or diamond shape. 5-6 minutes before the end of cooking, add noodles to the soup. Season the finished soup with vinegar and sprinkle with herbs.

117. Noodle soup with giblets

Giblets of chickens or turkeys 94, factory noodles 40, carrots 20, parsley, celery 10, onions 20, fat 5, salt.

You can use chicken or turkey giblets for the soup. Boil the prepared offal (except for the heads and liver). After making the broth, strain it, let it settle, skim off the fat and use it for this soup. Prepare the soup in the same way as described above, with the difference that you take factory-made noodles. Cook the liver separately.

When leaving, put warmed pieces of offal into a plate (cut the gizzards and liver into slices), pour in the soup and add herbs.

118. Homemade mushroom noodle soup

Prepare the soup in the same way as homemade noodles with chicken. Lightly fry the onion separately from the vegetables, chop the cooked mushrooms and add to the soup.

When leaving, add greens to the bowl of noodles.

119. Pasta soup

Noodles, pasta, vermicelli, ears, horns or soup filling 40, carrots 20, parsley, celery 10, onions 20, greens 2, fat 5.

This soup is prepared in meat and mushroom broth with noodles, pasta, vermicelli, abalone, etc.

Cook the noodles for 25-30 minutes, pasta, broken into pieces of 2-2.5 cm - 30 minutes; vermicelli - 12-15 minutes.

Otherwise, the technology for preparing the soup does not differ from that described above.

120. Mushroom soup with ears (Belarusian dish)

Dried porcini mushrooms 20, onions 15, vegetable oil 15, flour 50, vinegar 9% 8.

Boil dried porcini mushrooms for broth, strain and season with sautéed (fat-free) flour (10 g), cook for 10-15 minutes and add vinegar and salt to taste.

Finely chop the mushrooms, prepare minced meat with fried onions, season with salt and pepper. Make a dough from flour and cut the ears.

When leaving, pour mushroom broth seasoned with flour into a plate and add the ears.

121. Macaroni and cheese soup

Pasta 40, butter 10, eggs (yolk) 1/8 pcs., cream 75, cheese 25.

Cut the boiled pasta into 1.5-2 cm long, lightly fry in oil, combine with meat broth and cook at low boil for 10 minutes, removing the foam that appears on the surface. When leaving, add lezon from yolks and cream to the soup; Serve grated cheese separately.

122. Soup with dumplings

Meat or bone broth 400; for the dough: flour 40, eggs 6, 5, including 3 for greasing the dough, water 13, salt ½; for minced meat: beef 35, pork 40, onion 6, water 15, herbs 2, salt, pepper.

This soup is prepared with meat or bone broth.

Cooking dumplings. Knead a fairly stiff dough from flour with the addition of water (15 g per serving) and salt, roll it into a ball, cover with damp gauze and let stand for 30-40 minutes. At the same time prepare the minced meat. To do this, mince the meat (beef and pork) 2-3 times, add grated onion to the meat (the onion can be minced with the meat), salt, pepper and mix well. Roll out the prepared dough thinly and cut into dumplings (10-12 pieces per serving). Place the finished dumplings on a sheet sprinkled with flour and store in the refrigerator or freeze until cooked.

Dumplings should be cooked 8-10 minutes before leaving. First, immerse the dumplings in boiling water for a few seconds to remove adhering flour, and then transfer them to boiling broth and cook for 7-8 minutes at low boil.

Place the finished dumplings on a plate along with the broth in which they were cooked and add dill.

123. Mushroom soup with dumplings

Carrots 20, Parsley, celery 10, onions 20, butter 5, greens 2; for dumplings: flour 40 or semolina 30, butter 5, eggs 10, water or broth 60, salt 1.

Cut the roots into cubes, finely chop the onion and saute everything with butter, then combine with mushroom broth, add chopped mushrooms and cook for 15-20 minutes.

Prepare the dumplings separately. Dispense the soup in the same way as described above. For taste, you can add finely chopped parsley to the dumpling dough.

MILK SOUPS

Milk soups are prepared with whole milk and diluted with water, as well as with condensed (sugar-free) or powdered milk. Powdered milk is dissolved in hot water (60-70°); For 100 g of milk take 0.3 liters of water. To prevent lumps from forming, the powder is diluted in a small amount of water and stirred well, then the rest of the water is added and, stirring, boil.

Milk soups include rice, millet, semolina or pearl barley, homemade noodles, pasta, flour products, etc. Pasta and whole grain cereals (rice, millet) do not boil well in milk, so they are pre-cooked for 3-5 minutes in water.

When cooking soups with milk, you must carefully ensure that the milk does not burn. For cooking, use dishes with a thick bottom. Before cooking, the dishes must be rinsed with cold water before pouring in the milk, and stir the soup periodically until the soup boils.

124. Milk soup with pasta

Milk 400, water 60; pasta - pasta noodles, vermicelli, ears, stars, etc. 40, butter 5, sugar 5, salt 3.

Sort out the pasta, pour into a bowl with boiling water and cook for no more than 3-5 minutes, then put on a sieve, let the water drain and add to boiling milk (with the right amount of water added to it). Cook pasta until done. Before finishing cooking, add salt and sugar to the soup. When leaving, put a piece of butter in a bowl of soup.

125. Milk soup with homemade noodles

For noodles: flour 35, eggs 1/4 pcs., water 7, salt 1, other ingredients are the same as for milk soup with pasta, except for the latter.

Prepare the dumpling dough in the same way as described above. Cut the dumplings using two spoons and cook in a saucepan in milk seasoned with salt and sugar. Before serving, store the dumplings in milk in a water bath.

When leaving, put the dumplings in a plate along with the milk in which they were boiled, pour in hot milk and add a piece of butter.

129. Milk soup with vegetables

Milk 250, water 150, cauliflower 40, turnip 20, carrots 30, canned green peas 20, green beans 20, potatoes 80, butter 8, salt 5.

Cut the carrots and turnips into slices or wedges and lightly sauté with butter. Disassemble the cauliflower into small pieces and rinse, cut the potatoes into slices or cubes, cut the bean pods into 2-3 parts.

Place roots, potatoes, cauliflower into a cauldron with boiling water, cover the cauldron with a lid and cook over low heat for 15-20 minutes. 5-10 minutes before the end of cooking, add beans and peas. After cooking the vegetables, add hot boiled milk and season the soup with salt.

When making a large amount of vegetable soup and not selling it at the same time, milk can be added to the plate when leaving: first pour the vegetables with the broth, and then hot milk.

Milk soups can be prepared with a different set of vegetables, including sorrel, tomatoes, etc.

130. Milk soup with pumpkin

Milk 350, water 50, pumpkin 120, semolina 10, butter 5, sugar 5.

Simmer the pumpkin, cut into cubes or cubes, with butter (stirring so as not to burn) in its own juice, adding sugar and salt, then combine with hot milk and cook over low heat for 10-20 minutes, adding water as required. Add semolina to boiling soup. Bring the soup to taste.

Separately, you can serve croutons, cut into cubes or cubes, with the soup.

131. Milk soup with rice and crabs

Heat canned crabs, peeled from cartilaginous plates, in their own juice and, when leaving, place in a plate, pour in soup and add pieces of butter.

132. Milk soup with potato dumplings

Milk 350, water 110, butter 5, sugar 5; for dumplings: boiled potatoes 100, butter 5, flour 15, eggs 15, salt.

Prepare potato dumplings in the same way as for vegetable soup with dumplings. For the rest, prepare and dispense milk soup as described above.

133. Milk soup with profiteroles

Milk 350, water 110, semolina 10, butter 5, sugar 5; for profiteroles: flour 15, butter 7, eggs ½ pcs., water 15, sugar 2, salt.

Milk Boil with semolina for 10-12 minutes and season with salt and sugar to taste. Separately prepare the profiteroles in the same way as for the broth. When leaving, pour milk into a plate, profiteroles and a piece of butter at the time of serving.

134. Milk soup with savoy cabbage

Milk 250, water 150, savoy cabbage 80, carrots 30, turnips 20, parsley, celery 10, leeks 20, peas and beans (canned) 15 each, butter 8.

Chop the roots and leeks into strips and lightly sauté with butter. Scald the Savoy shredded cabbage in boiling water (2-3 minutes), discard and drain.

Place the roots and cabbage in hot water, add salt to taste and cook in a covered container for 20-30 minutes at low boil. Add peas and beans to the vegetables 2-3 minutes before the end of cooking (if they are canned). Boil the milk separately.

When leaving, put a portion of vegetables with broth on a plate and add milk.

135. Milk soup with vegetables and pasta

Milk 250, water 150, carrots 20, turnips 15, celery 5, potatoes 40, white cabbage 50, leeks 20, spinach or lettuce 10, pasta 10, butter 8.

Cut the roots and potatoes into slices, chop the leeks, scald the cabbage in boiling water (2-3 minutes), discard and drain. Place vegetables in hot water, add salt to taste, add oil and cook as stated above. 15 minutes before the end of cooking, add pasta (shells, stars, etc.), and 3-5 minutes before the end of cooking, add chopped spinach or lettuce. Dispense the soup as stated above.

136. Milk soup with Brussels sprouts

Milk 250, water 150, Brussels sprouts 100, potatoes 75, butter 8, wheat bread 30.

Scald the Brussels sprouts (2-3 minutes), discard, drain and lightly sauté with butter, then pour in hot milk and water (as required), add diced potatoes, add salt and cook until tender at a low boil. Separately serve the soup with sliced ​​bread croutons.

137. Milk soup with zucchini

Milk 250, water 150, potatoes 125, zucchini 75, butter 5.

Place potatoes cut into slices in hot milk diluted with water and cook for 10 minutes, then add sliced ​​zucchini, salt and cook at low boil until tender. Add butter to the finished soup.

138. Milk soup with vegetables and vermicelli

Milk 200, water 200, turnip 20, zucchini 30, leek 20, potatoes 75, beet tops 25, vermicelli 10, butter 8.

Cut the turnips and potatoes into cubes 3-4 cm long, about ½ cm wide, chop the leek (white part), and lightly saute the whole thing with butter.

Place vegetables in hot milk, diluted with water in equal parts, add salt and cook until tender. 10-12 minutes before the end of cooking, add vermicelli and zucchini, cut into cubes.

Before the end of cooking, add beet tops, chopped and boiled separately.

PUREE SOUPS

Puree soups are very nutritious, they are easily absorbed by the body and therefore are widely used in medical and baby nutrition. Puree soups are prepared from vegetables, cereals, legumes, poultry and game, veal, liver, as well as fish and crayfish.

Puree soups are divided into puree soups and cream soups according to the type of preparation.

Meat puree soups are prepared with white meat sauce, and vegetarian puree soups are prepared with white sauce, but the sauce is prepared with a decoction of vegetables and potatoes. Puree soups are seasoned with butter and lezon from a mixture of egg yolks and milk or cream.

Cream soups are prepared in milk sauce with the addition of meat broth or a decoction of the products included in the soup. Cream soups are seasoned with butter, cream or milk.

Products intended for puree soups are subjected to various methods of heat treatment: cooking in liquid (broth, water, milk); steaming - in this case, the products should not come into contact with the liquid; stewing in a closed container (the products are first poured with broth or water so that they are just covered); poaching in a sealed container with a small amount of liquid or in its own juice.

After heat treatment, the products are pureed and added to the sauce in puree form. To wipe food, special wipers are used or this operation is performed manually. Products that can be easily crushed (sorrel, spinach) are rubbed through a sieve. Products that are difficult to grind are first ground in a mortar and then rubbed.

Puree soups can be prepared with meat or chicken broth, broth from meat cubes, decoctions obtained by cooking cereals and vegetables, as well as with whole milk or milk diluted (in equal proportions) with water.

To ensure that particles of pureed products do not settle to the bottom and are distributed evenly in the broth, as well as to obtain the necessary consistency for all puree soups, except soups prepared without flour, as well as from cereals, prepare a white sauce.

For meat soups, a white sauce is prepared from flour, sautéed without fat, and meat or bone broth.

For vegetarian soups, white sauce is also prepared, but using decoctions of vegetables, potatoes, etc.

For cream soups, milk sauce is also prepared from sauteed flour without fat.

Flour sautéed without fat makes it possible to add cold butter to the soup without exposing it to high temperatures. When making soups with pureed cereal products, the oil is also not subjected to preliminary heat treatment.

If pureed soups with milk are prepared with vegetables containing a significant amount of acid, for example tomatoes, then white sauce is prepared slightly differently: sautéed fat-free flour is first combined with hot milk, boiled, and then broth and a product containing acid are added. This method prevents milk from curdling.

To improve the consistency and taste, puree soups are seasoned with pieces of butter, hot milk or cream or lezon.

Prepare leison as follows. Raw egg yolks are stirred with a broom, paddle or spoon and, while stirring, hot milk is gradually added, then simmered over low heat (without boiling) or in a water bath until the mixture thickens somewhat. Then the mixture is filtered and poured into the soup.

If pureed soups are prepared with vegetable or cereal broth, then the rate of milk and eggs for lezon increases by 50%.

The finished puree soup should be a homogeneous mass, with a consistency reminiscent of thick cream, without lumps of brewed flour and pieces of ungrated food. It is recommended to pass the soup through a sieve after cooking. The color of the soup should be white or match the products from which it is prepared. The taste is delicate, with a well-defined aroma of the main products. After seasoning, pureed soups should not be heated to a boil, as the emulsion formed when seasoning soups with butter is destroyed and it is released to the surface.

Store pureed soups on a steam table until serving.

When serving, add a little side dish to the soup (15-20 g per serving), for example: in cauliflower soup - cabbage boiled separately and divided into small pieces; in a soup of different vegetables - vegetables cut into small cubes or strips, etc.

Puree soups are served separately with dried croutons made from wheat bread, cut into small cubes (20 g per serving), or corn or wheat flakes, or pies.

Puree soups and cream soups can be prepared without flour, replacing the latter with rice, pearl barley, wheat bread or potatoes. Soups prepared without flour (without white sauce) are most suitable for dietary and therapeutic nutrition.

Below in the recipes are methods for preparing pureed soups with rice, croutons, and potatoes instead of white sauce made from flour.

139. Carrot soup (on rice)

Meat or bone broth 350, carrots 160, rice 35 for soup and side dish, butter 10, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Cut the carrots into thin slices by hand or by machine, season with salt and lightly sauté with butter for 5-6 minutes, then pour in hot broth (250 g), add washed rice (25 g) and cook at low boil for 40-45 minutes. When ready, puree the mixture, dilute the resulting puree with broth to the consistency of puree soup, bring to a boil and season the soup with oil and leison to taste.

As a side dish, boil the rice in the broth and store it on a steam table. When leaving, put rice in a bowl with soup or serve small dried croutons with the soup.

140. Carrot soup (on croutons)

Wheat bread (crumb) 40, small croutons for garnish 20; the rest of the products, except rice, are the same as for carrot soup.

Prepare the puree soup as described above, with the only difference being that you make small dried or buttered croutons from the bread crumb and add them to lightly sautéed carrots, pour in the broth and cook at a low boil until tender. Serve small croutons separately.

141. Carrot puree soup (on potatoes)

Potatoes 60, small croutons 20, other products are the same as for carrot soup, except for rice.

Prepare carrots in the same way as described above. Add thinly sliced ​​potatoes to lightly sautéed carrots, stir, add broth and cook covered over low heat until tender. Serve small croutons separately.

142. Carrot puree soup (with white sauce)

Meat or bone broth 350, carrots 160, flour 10, butter 10, milk 100 or cream 75, eggs (yolk) 1/8 pcs.; for garnish: rice 10 or small croutons 20.

Prepare the carrots in the same way as described above, lightly sauté with butter and simmer with broth until tender. Prepare white sauce separately.

Combine the grated carrots (puree) with the strained sauce, bring to a boil and season with oil and lezonne to taste. Separately (can be in broth), cook rice for a side dish and store it on a steam table.

Serve the puree soup with rice or dried small croutons.

143. Potato soup

Meat or bone broth 350, potatoes 180, onions and leeks 10 each; for garnish: flour 10, butter 10, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Saute finely chopped onion with butter, combine with potatoes, cut into slices using a machine, and simmer with broth until tender. Prepare white sauce separately.

Combine the mashed potatoes with the strained sauce, dilute with broth to the consistency of puree soup and bring to a boil. Season the soup with oil and lemonade to taste. For garnish, saute chopped leeks separately with butter. When leaving, add a side dish to the soup and serve small croutons separately.

144. Pear puree soup

Ground pear 210, carrots 30 (for garnish); the rest of the ingredients are the same as for the pureed potato soup, with the exception of potatoes and leeks for garnish.

Prepare pureed pear soup in the same way as pureed potato soup. Separately, for garnish, simmer diced carrots, which should be placed on a plate when leaving.

This soup can be prepared in the form of cream soup with milk.

145. Cream soup from various vegetables

Milk 250, broth or broth 150, carrots 30, white cabbage 40, potatoes 40, turnips or rutabaga 30, fresh peas 10, onions and leeks 10 each, flour 10, butter 10, cream 50 or milk 75.

Cut carrots and turnips or rutabaga into slices using a machine. Chop the onion and lightly sauté with butter, then add carrots, turnips or rutabaga, scalded with boiling water (to remove bitterness), cabbage, also scalded, fresh peas, and simmer everything together with the addition of broth until tender. Separately prepare milk sauce.

Combine the pureed vegetables with the strained sauce, dilute with broth or broth to the consistency of puree soup, bring to a boil and, after removing from heat, season with butter and cream to taste. Separately, in the form of cubes, prepare a side dish of the same vegetables (carrots, turnips, peas) of 15-20 g per serving.

You can serve small croutons with the soup.

Fresh peas can be replaced with canned ones.

146. Zucchini soup

Meat or bone broth 350, zucchini 130, leek 20, flour 15, butter 10, milk 100 or cream 75, eggs (yolk) 1/8 pcs., bean pods 20.

Chop the onion, lightly saute with butter, add chopped zucchini, lightly salt and simmer in a sealed container. Prepare white sauce separately. Cut the bean pods into cubes or diamonds and boil for garnish. Otherwise, prepare and serve the soup in the same way as pureed potato soup. Small croutons can be served separately.

147. Cream of pumpkin soup

Milk 400, pumpkin 200, wheat bread 75, butter 10, cream 50, soup filling 10.

Pour milk (200 g) into sliced ​​pumpkin, add a little salt and simmer in a sealed container over low heat. After boiling for some time (5-6 minutes), add the dried croutons and cook until tender at a low simmer. At the end of cooking, wipe the mixture and dilute with milk to the required consistency, bring to a boil and, after removing from heat, season with cream and butter to taste.

Separately (for garnish), boil small soup filling - stars, etc.

Serve cream soup with side dish.

148. Fresh cucumber soup

Meat broth 350, fresh cucumbers 160, butter 15, flour 20, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Cut the cucumbers into circles, add oil (5 g) and simmer in a bowl with a lid for 10-15 minutes. Combine the prepared cucumbers with white sauce and cook for 15-20 minutes.

At the end of cooking, rub the soup through a sieve, bring to a boil, season with lezon (from egg yolks and milk), add pieces of butter and stir until a homogeneous mass is formed.

Separately for garnish, simmer diced cucumbers (15-20 g) in broth.

When serving, add cucumbers to a bowl of soup. Serve the croutons separately.

This soup can be prepared as a cream soup.

149. Asparagus soup

Asparagus 55, meat broth 350, butter 20, flour 20, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Separate the heads of peeled asparagus for garnish (15-20 g per serving) and boil separately. Cook the remaining asparagus in the prepared white sauce for 20-25 minutes. At the end of cooking, strain the sauce through a sieve, grate the asparagus, then bring the soup to a boil and season with leison and butter in the same way as puree soup from fresh cucumbers.

When leaving, place asparagus heads in a plate and pour in the soup. Serve the croutons separately.

150. Cauliflower soup

Prepare creamed cauliflower soup in the same way as creamed asparagus soup. Disassemble the best heads of cabbage into small heads and cook separately in broth for a side dish (15-20 g).

When leaving, add boiled cabbage to the soup. Serve the croutons separately.

This soup can be prepared as a cream soup (with milk).

151. Spinach cream soup

Meat broth 400, leek 20, carrots 20, flour 20, butter 10, milk 100 or cream 75, eggs 1/8 pcs.

Lightly sauté the leek. Boil spinach leaves in a small amount of broth or water. Press the finished spinach through a sieve.

Dry sauté the flour.

Separately, for garnish, boil carrots, cut into small cubes, in broth.

Prepare a white sauce from the broth, spinach decoction and sautéed flour, to which add the pureed spinach, sautéed onions and cook for 10-15 minutes.

At the end of cooking, strain the soup through a sieve, grate the onion, then bring to a boil and season with leison and oil in the same way as puree soup from fresh cucumbers.

When leaving, add carrots to the soup. You can serve croutons separately.

152. Cream of lettuce soup

Milk 250, broth or broth 150, green salad 125, flour 20, butter 15, greens 2, wheat bread 30, cream 50.

Scald the green salad leaves for one minute, discard, pour over cold water, drain and lightly sauté with butter, then combine with milk sauce and cook at low boil for 15-20 minutes, then wipe, dilute the puree with broth or broth to the required level consistency, bring to a boil and season the soup with cream and butter to taste.

For garnish, scald parsley leaves (2 g), add them to the soup when leaving. Serve the croutons separately.

153. Cream of corn soup

Milk 250, broth 150, corn (milk grains) 240, leeks 20, celery branches 10, flour 10, butter 10, wheat bread 30 or corn flakes 15.

Chop the leek, lightly sauté with butter, then add the washed corn kernels, celery, add a little salt and simmer covered for 30-40 minutes. Separately prepare milk sauce.

Combine the grated corn with the strained sauce, dilute with broth or broth to the required consistency and bring to a boil. Season the soup as above. Serve the soup with corn flakes or small croutons.

Cream of corn soup can be prepared as a creamy soup with white sauce.

154. Tomato puree soup

Meat or bone broth 350, tomatoes 150 leeks 20, flour 15, butter 10, sour cream 30, rice 10.

Simmer lightly sautéed leeks with butter along with chopped tomatoes in a sealed container, and then rub through a sieve.

Boil rice for garnish. Prepare a white sauce, let it boil, then add the grated tomatoes and cook for 15-20 minutes, removing any foam that appears on the surface. At the end of cooking, pass the soup through a sieve, season, adding sour cream, pieces of butter, and stir until a homogeneous mass is formed.

When leaving, put boiled rice in a plate and pour in soup. Serve the croutons separately.

Prepare tomato puree soup or tomato puree in milk with the addition of broth in the same way, but with the difference that first combine the flour with hot milk, and then add the broth and tomato puree.

To prepare the puree soup, you can use tomato juice (instead of fresh tomatoes).

155. Green pea soup

Meat broth 400, fresh or canned peas 50, wheat flour 20 butter 10, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Boil canned peas (or pea spatulas) and rub together with the liquid through a sieve, add to the prepared white sauce and cook for 15-20 minutes. Season the soup in the same way as puree soup from fresh cucumbers. When serving, add boiled peas to the soup. Serve the croutons separately.

156. Cream of tomato and apple soup

Milk 150, broth 350, tomatoes 75, apples 75, flour 15, butter 15, rice 10, cream 50, paprika ½.

Chop tomatoes and apples, peeled and seeded, lightly salt, sprinkle with paprika and simmer with butter in their own juice. Separately prepare milk sauce. Season the soup as described above. For a side dish, boil the rice in the broth and store on a steam table until ready to go.

157. Cream of onion and tomato soup

Onions (Spanish or other sweet) 50, tomato paste 30, flour 15, butter 15, cream 50, rice 10, milk 250, broth or broth 150.

Chop the onion (Spanish or other) and lightly sauté with oil, then add tomato paste or tomato puree (good taste), heat together, combine with milk sauce and cook at low boil for 15-20 minutes. For the rest, proceed as described above. Separately, for garnish, boil rice.

158. Puree soup from bean pods (optionI)

Meat or bone broth 350, bean pods 100, flour 20, butter 15, milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Cut the best bean pods into pieces in the shape of diamonds or sticks and boil separately for garnish (15-20 g per serving). Wash the rest of the beans and pass through a meat grinder. At the same time, prepare a white sauce, add beans to it, and cook for 15-20 minutes. After cooking, pass the soup through a purée machine, bring to a boil, season with leison, pieces of butter and stir until a homogeneous mass is formed.

When leaving, add boiled beans to the soup. Serve the croutons separately.

159. Bean pod puree soup (option II)

Meat broth 250, milk 100, bean pods 150, potatoes 100, butter 20; for lezon: milk 100 or cream 75, eggs (yolk) 1/8 pcs.

Select 15-20 g of good pods for garnish. Cut all the remaining pods along with the potatoes into thin slices using a machine, pour in oil (10 g), lightly salt, add broth (150 g) and cook under the lid over low heat until tender, then wipe the mass and dilute with broth and hot milk to the consistency of soup - puree, bring to a boil and, removing from heat, season with butter and leison to taste. Dispense the soup as stated above.

Puree soup can be prepared like cream soup (with milk), replacing potatoes with milk sauce.

160. Artichoke soup

Meat or chicken broth 400, artichokes 2 pcs., fresh or canned green peas 40, flour 20, butter 15, lemon 1/10 pcs., milk 100 or cream 75, eggs (yolks) 1/8 pcs.

Sprinkle the artichoke bottoms with lemon juice, and simmer the green peas with butter and broth. Prepare white sauce separately.

Combine the pureed artichokes with the strained white sauce, dilute with broth to the required consistency and bring to a boil. For the rest, proceed as stated above. For garnish, boil chopped spinach leaves.

When leaving, rinse the spinach leaves into the soup and serve the croutons separately.

161. Bean soup

White beans 100, carrots 10, parsley 5, onions 10, leeks 30 (for garnish), flour 5, butter 10, milk 100, eggs 1/8 pcs.

Rinse the beans, add broth or cold water (3 liters per 1 kg of beans), add roots and onions, add a little salt and cook until tender. Rub the finished beans through a sieve along with the broth.

For garnish, chop the leek and sauté separately until tender. Prepare white sauce from flour and broth, combine it with beans and cook for 10-15 minutes, then strain the soup through a sieve, bring to a boil and, after removing from heat, season in the same way as pureed bean soup.

When leaving, add sautéed leeks to the soup. Serve the croutons separately.

162. Lentil soup

Prepare yellow lentil soup in the same way as bean soup. Sauté the onion and add to the lentils. You can cook smoked meats with lentils or in the broth for this soup - smoked pork belly, loin, smoked lamb, etc. Sauté leeks for garnish.

163. Chestnut puree soup

Meat broth 350, chestnuts 125, flour 10, butter 10, milk 100 or cream 75, eggs 1/4 pcs., wheat bread for croutons 30.

Add chopped celery to peeled and skinned chestnuts, pour in broth and simmer in a sealed container until softened (30-40 minutes), then rub the chestnuts through a sieve, combine with strained white sauce, bring to a boil, season to taste with salt, a mixture of egg yolks and milk, pieces of butter and stir until smooth.

When leaving, add croutons to a bowl of soup or serve them separately.

Chestnut puree soup can be prepared in the same way as cream soup (with milk).

164. Fresh mushroom soup

Meat or bone broth 350, fresh white mushrooms or champignons, or morels 100, flour 20, butter 15, milk or cream 100.

Select small caps of fresh champignons or porcini mushrooms and simmer separately in the broth for garnish. Wash, peel and pass all other mushrooms through a meat grinder with a fine wire rack. Place the chopped mushrooms in a saucepan, add 3-5 g of oil and simmer in a closed container for 20-30 minutes.

Morels should first be boiled for 5-6 minutes, rinsed, and then passed through a meat grinder.

Combine the stewed mushrooms with the white sauce and cook for 20-25 minutes, removing the foam that appears on the surface.

After cooking, pass the soup through a sieve, season with hot milk or cream and pieces of butter to taste.

When leaving, add thinly sliced ​​mushroom caps to the soup. Serve the croutons separately.

165. Brussels sprouts soup

Meat broth 250, Brussels sprouts 150, potatoes 75, butter 20, milk 150.

Scald the Brussels sprouts (1 minute), discard, drain and lightly sauté with butter for 5-6 minutes, then add machine-cut potatoes, pour in broth (200 g) and cook at low boil until tender in a sealed container.

Rub the mixture, add hot milk until it reaches normal consistency, bring to a boil and, after removing from heat, season the soup with oil to taste.

For the side dish, at the beginning of cooking, select small good husks, scald them and simmer separately with the broth.

When leaving, add the side dish to the soup.

This soup can be prepared with white or milk sauce.

166. Savoy cabbage soup

Meat broth 250, savoy cabbage 160, butter 20, flour 20, milk 150.

Chop the Savoy cabbage, scald and simmer with butter (8-10 g) and broth for 15-20 minutes, then combine with the prepared white sauce and cook over low heat until tender.

Rub the mixture, dilute with broth to a normal soup consistency, bring to a boil and, after removing from heat, season with butter, milk or cream to taste.

Savoy cabbage puree soup can be prepared as a cream soup (with milk).

167. Rutabaga soup

Meat broth 250, rutabaga 180. flour 10, butter 15, milk 150 or meat broth 150, milk 250; the rest of the ingredients are the same as for the soup.

Scald the rutabaga, cut into thin slices by machine (1-2 minutes), discard and simmer with butter (5 g) and a small amount of broth under the lid until tender. Prepare white sauce separately.

Rub the rutabaga. In the future, prepare the soup as described above. When leaving, add scalded parsley leaves and small croutons to the soup.

This soup can be prepared differently, namely: prepare the rutabaga (slightly saute), as mentioned above, add potatoes, chopped in the same way, pour in the broth and cook until tender. Rub the mixture in a food processor, then add hot milk until the soup reaches normal consistency, bring to a boil and, after removing from heat, season with oil to taste.

Serve the soup with small croutons.

168. Rice soup

Broth 400, rice 50 and for garnish 8, butter 20, cream 75 or milk 100, parsley 2.

Scald the sorted, washed rice (5-6 minutes), discard, rinse and cook in broth (250 g) in a sealed container at low boil (40-50 minutes), then wipe the rice, dilute with broth to normal soup consistency, bring to boil, and then season with butter and cream or milk to taste. Separately, for a side dish, cook the fluffy rice in the broth and store it on a steam table.

When leaving, add a side dish to the bowl of soup - rice and scalded parsley leaves.

169. Pearl barley soup

Meat broth 400, pearl barley 40, butter 10, milk 100 or cream 75, eggs 1/8 pcs.

Pour the washed pearl barley with broth (5 liters of broth per 1 kg of cereal) and boil well over low heat. Rub the boiled cereal together with the broth through a mechanical or manual sieve. Remove unprocessed pearl barley residues. Dilute the pureed mucous mass with broth to the consistency of puree soup and bring to a boil, then season the soup with leison (from egg yolks and milk) and pieces of butter to taste.

Serve with croutons. In addition, you can use boiled pearl barley as a side dish.

170. Puree liver soup

Meat broth 400, carrots 15, parsley 5, onions 10, flour 20, butter 20, poultry liver, veal or other 75, milk 100 or cream 75, eggs 8.

Cut veal or poultry liver into small pieces, lightly fry along with roots and onions, and then simmer until cooked.

Rub the finished products using a rubbing machine or through a sieve.

At the same time, prepare the white sauce, boil it for 15-20 minutes, strain, combine with the grated liver, stir thoroughly until a homogeneous mass is formed and bring to a boil.

Season the finished soup with lezon (from egg yolks and milk) and butter to taste.

Serve the soup with croutons.

171. Poultry puree soup

Chicken, chicken, turkey or duck 100, carrots, parsley 10, onions 10, flour 20, butter 20, milk 100 or cream 75, eggs 8.

Poultry puree soup is prepared mainly from chickens and chickens, but in addition, turkey or duck meat can be used to prepare this soup.

Boil the chicken in the broth with the roots until tender, then separate the meat from the bones and grind it in a mortar, gradually adding cold broth until it reaches a mushy consistency. Rub the resulting mass through a sieve. You can grind boiled meat not in a mortar, but using a meat grinder (adding cold broth, as stated), after which the mass is passed through a grinding machine. Prepare a white sauce from the broth and sautéed flour, strain it, combine with the pureed mixture and bring to a boil.

Season the finished soup with lezon and pieces of butter to taste.

When on vacation, you can add poultry fillet, cut into short strips, into the soup. Serve the croutons separately.

172. Game soup puree

Hazel grouse, gray partridge ½ pcs., white partridge 1/8 pcs., black grouse or pheasant 1/6 pcs., flour 20, carrots 10, parsley 5, onions 10; butter 20, milk 100 or cream 75, eggs 8.

Prepare and serve game soup in the same way as poultry soup.

To further flavor the soup, first lightly fry the game and then cook it in the broth.

173. Cream of brain soup

Brains 75, milk 200, flour 15, butter 10, cream 50, bread for toast 30.

Sauté the processed brains with roots and onions. Separately prepare milk sauce.

Wipe the boiled brains, combine with the strained sauce, add the broth obtained from boiling the brains and bring the soup to the normal consistency, boil, then season with cream and butter to taste.

Serve the soup with small croutons.

174. Cream of crayfish soup

Small crayfish 2 pcs., carrots 15, parsley 15, onions 10, tomato puree 10, wine 15, cognac 5, flour 20, butter 25, milk 75, eggs (yolk) 1/3 pcs.; For dumpling mass: pike perch (fillet) 30, milk 30, wheat bread (crumb) 7, eggs (white) 9.

Finely chop the carrots, parsley, and onions and sauté in oil in a saucepan. Place the washed crayfish into the sautéed vegetables and, stirring, sauté for 3-5 minutes. Then pour in cognac, followed by dry white wine and broth (100 g per serving), add tomato puree, cover the dish with a lid and simmer for 8-10 minutes.

Separate the necks and claws of boiled crayfish and peel them. Break off the legs of the shells and then remove the insides. Leave some of the shells (1-2 pieces per serving) for garnish. Prepare crayfish oil from the remaining shells and peels removed from the claws and necks.

For garnish, prepare dumpling mass with which to stuff crayfish shells. Make quenelles from it in the shape of crayfish necks, releasing the mass from a paper tube onto a baking sheet greased with oil. Boil the shells and dumplings in broth or salted water.

Prepare a white sauce from the broth and dry flour sauté, combine it with the broth and grated roots left over from poaching the crayfish, and cook for 15-20 minutes.

At the end of cooking, strain the soup, bring to a boil again, season with a mixture of egg yolks and milk, add crayfish oil and stir until a homogeneous mass is formed.

When serving, put a side dish heated in the broth (stuffed crayfish shells, dumplings from dumpling mass, peeled necks and claws) into a plate and pour in the soup. Separately, you can serve pies with vizig and fish.

175. Fish soup

Fish fillet 70, butter 20, flour 15, milk 200, fish broth 150, cream 50, celery 5; for quenelles: fish fillet 20, bread 6, milk 12, egg (white) 4.

Poach fillets of pike perch, catfish, carp, carp, mullet, sea bass, chum salmon or other fish with butter and a sprig of celery.

Pass the finished fish through a meat grinder with a fine mesh 2 times, adding fish broth until it reaches a mushy consistency, then pass through a grinding machine.

Combine the puree with strained white sauce made from milk and fish broth, heat to a boil, bring, adding broth, to the required consistency of puree soup and season the soup with cream and butter to taste.

Separately, prepare and cut the quenelles in the shape of crayfish necks. Serve the soup with the quenelles and serve the small croutons separately.

176. Puree soup of fish and crayfish

Fish fillet 70, butter 10, crayfish oil 10, onion 15, celery 5, crayfish 1, fish broth 350; for leison: milk or cream 100, eggs (yolk) 1/8 pcs.

Boil the crayfish, peel the necks and claws for garnish. Use the peel to make crayfish oil.

Season the finished soup with lezon (made from milk or cream with egg yolk) and butter and crayfish oil to taste.

When leaving, put the crayfish neck and claws cut into pieces into the soup, and small croutons separately.

You can add pieces of boiled liver of carp, burbot, pike perch and other fish to pureed fish soups as a side dish during holidays.

177. Cream herring soup

Herring (fillet) 65, potatoes 100, onions 10, celery 10, butter 10, flour 10, milk 150, eggs (yolk) 1/8 pcs.

Cut the potatoes into thin slices, place in an even layer, place a layer of processed herring without heads (or herring fillet) on top, sprinkle with finely chopped onion and celery, add broth to the level of the potatoes, season lightly with salt and simmer under the lid for 25-30 minutes.

Separate the vertebral bone from the herring (if the fish were boiled whole) and prepare a puree from the entire mass, as described above. Combine the resulting puree with white sauce made from milk (100 g) and fish broth, and proceed as stated above.

Season with leisonne and milk to taste. Serve small croutons separately with the soup.

178. Crab soup

Canned crabs 50, butter 15, flour 20, carrots, parsley 10, onions 10, tomato puree 20 or tomato paste 5 or fresh tomatoes 40, white grape wine 15, milk 100 or cream 75, eggs (yolk) 1/ 8 pcs., fish broth for sauce 400.

Finely chop the carrots, parsley and onions and sauté with butter in a saucepan until tender, add white wine, tomato puree or tomato paste or fresh tomatoes (without grains and skins), stewed with butter, crabs (of which 10-12 d select for garnish) and cook everything for 8-10 minutes. Process the mixture into puree and prepare it as a crayfish puree soup.

Season the finished soup with oil and lemonade to taste. When leaving, place pieces of crab without cartilaginous plates in a plate with soup.

Serve small croutons separately.

CLEAR SOUPS

Transparent soups are prepared with clear meat and fish broths. Broth for clear soups is obtained by clarification and saturation with extractive substances of ordinary meat or chicken broths. These two operations are performed simultaneously and are called “pulling” the broth.

Clear soups are served in broth cups; croutons, pies, kulebyaka or pies with various fillings are served separately with these soups. In addition, clear soups are served in a plate or soup bowl. Side dishes from vegetable, egg, cereal and flour products are prepared separately from broths and only mixed in a plate or soup bowl when leaving. Pies with various fillings can be served separately with the soup.

Side dishes for clear soups are made depending on the taste of the soup, season, set and combination of products; Below is a selection of sample side dishes:

1) carrots, turnips in the form of small balls, poached with broth, and game fillet, cut into short strips (for game broth);

2) two types of omelette: green (with spinach) and red (with tomato paste), cut into cubes or bars; omelette of three types: with the addition of milk, spinach and natural;

3) small boiled cockscombs, slices of boiled chicken liver, slices of potatoes boiled in broth, celery boiled in broth and also cut into thin strips (for chicken or meat broth);

4) chopped and stewed fresh tomatoes without skin and seeds and sorrel leaves, vermicelli, boiled in salted water;

5) omelette with carrots and omelette with green peas, cut into any shape, and poached sorrel leaves;

6) small chicken or game dumplings, green salad leaves, chopped and stewed, and profiterole separately (for chicken or game broth);

7) omelette with chestnuts, diced, and boiled pheasant fillet, cut into short strips;

8) boiled chicken wings, homemade noodles and scalded parsley leaves (for chicken or game broth);

9) bottoms of boiled artichokes and champignon heads, cut into strips, and small chicken dumplings (for chicken broth);

10) vegetables, cut into strips or cubes and boiled in broth, boiled chicken fillet, game or salted tongue (red);

11) green peas, fresh cucumbers, diced and stewed with butter and broth, small chicken quenelles;

12) chicken or game dumplings, green salad, cut into strips and boiled in broth.

179. Meat clear broth

Meat bones 150, 3rd grade meat for pulling 44, eggs 5, carrots 4, parsley, celery 3, onions 4.

Prepare clear meat broth as usual (Footnote). To obtain a stronger broth, additionally cook beef, chicken and other meat products intended for main courses. At the same time, prepare the broth to clarify the broth.

To pull the meat of the 3rd grade (shank, cut and other parts of the carcass with the highest blood content), pass through a meat grinder, add cold water (1.5-2 liters of water per 1 kg of meat) and let it brew for 1-2 hours. cold. You can add to the meat the juice that flows out during storage of processed game, liver, meat, etc. After infusion, add lightly beaten egg whites, salt to the meat and mix well. Separately, fry the roots and onions.

To lighten broth, you need to strain it, heat it to 70-80°, add a pull, stir well, add fried roots and onions, as well as celery stalks and leeks, close the pot with a lid and bring the broth to a boil. As soon as the broth begins to boil, remove the foam, remove fat from the surface and continue cooking at low simmer for 1-1.5 hours. At the end of cooking, set the pot on the edge of the stove and let the broth settle. Remove fat from the surface of the broth again, and then strain through a napkin or fine sieve.

Store the finished broth in a water bath until vacation. Long-term storage of broth in a hot state significantly deteriorates its quality, so it is recommended to cool freshly brewed broth and store it in a sealed container in the refrigerator or on ice.

Transparent meat broth should have a light brown hue, taste and smell characteristic of freshly cooked meat broth with aromatic vegetables; there should be no fat on the surface of the broth, which is especially carefully removed if the broth is dispensed in broth cups.

Dispense the broth in cups, serve croutons, pies or kulebyak separately.

180. Chicken clear broth

2nd grade chicken 67, chicken bones 250, eggs 5, carrots 4, parsley, celery 3, onions 3.

Particularly good chicken broth is obtained by boiling chicken for main courses served boiled, as well as by boiling a significant amount of chicken bones.

You can get clear chicken broth without straining. To do this, pour chicken or chopped chicken bones and strippings with cold water and, slowly heating (until the water boils), cook for 30-40 minutes. Remove foam from the surface of the broth and continue cooking at low simmer until the chicken is ready (cook the bones for 2-3 hours). An hour before the end of cooking, add lightly fried roots and onions to the broth, as well as leeks and celery, which give the broth a pleasant taste and aroma.

If the broth is not clear enough, you should add the guy in the same way as in meat broth.

Prepare the guy from chicken bones and strippings with the addition of egg white and salt. The method for preparing the guy is similar to the method for preparing the guy for meat broth. Let the finished broth settle, then carefully remove the fat and strain the broth through a fine sieve or napkin. Store the finished broth on a steam table until vacation.

Transparent chicken broth should have a yellowish tint, taste and smell characteristic of freshly brewed chicken broth.

Dispense clear chicken broth in cups. Serve pies or croutons separately.

181. Clear game broth

Game bones 200, hazel grouse or partridge ¼ pcs., eggs 7, carrots 5, parsley, celery 4, onions 4.

In mass production, to prepare game broth, use regular meat and bone or chicken broth, into which add a guy made from bones, legs and trimmings of game. The preparation method is described above.

The best-tasting and most aromatic broth is obtained from a broth containing hazel grouse, pheasant or black grouse bones.

Natural game broth is prepared only if game is cooked for cold dishes or if there is a sufficient amount of waste from preparing game main courses (for example, cutlets from hazel grouse, pheasant or partridge).

Transparent game broth should have a light brown hue, taste and smell characteristic of freshly brewed game broth. Store the broth in a water bath until release, release in cups. Serve croutons, pies, etc. separately.

182. Broth with croutons

For croutons: wheat bread 50, cheese 15, butter 5.

For croutons, cut the bread into slices, about ½ cm thick, sprinkle with grated cheese, place on a sheet and, after sprinkling oil on top, pierce and dry in the oven.

When leaving, pour the broth into a preheated cup and place on a saucer. Serve croutons separately on a pie plate.

183. Borscht with spicy croutons

Meat broth 400, hazel grouse for pulling ¼ pcs., beets 100, eggs 7, vinegar 8, sugar 3; for croutons: wheat bread 50, Dutch cheese 25, eggs 1/5 pcs., tomato paste 5, butter 6.

Introduce the strained meat broth into the broth made from game with the addition of thinly sliced ​​beets, egg whites and vinegar. After this, let the broth boil and cook for 15-20 minutes. At the end of cooking, season the broth with red pepper to taste, you can add sugar. Strain the finished broth after removing the fat.

The broth (borscht) should have a dark raspberry or burgundy color and a sour-sweet taste with a hint of extractive broth and pepper.

For acute croutons Cut out rectangles of white bread measuring H x 6 cm, about ½ cm thick and lightly fry in oil. Grate the cheese and mix with tomato paste, egg and butter, add red pepper for a spicy taste. Gently spread the resulting mass onto toasted slices of bread, place on a sheet and bake in the oven.

Toast straw(pie) can also be prepared with spicy cheese: roll out the puff pastry one last time, sprinkle the surface with grated cheese (season the cheese with red pepper for a spicy taste), press the cheese with a spatula and fold the dough in four, starting from the end left without cheese, so that The layers with cheese were evenly arranged, cool the dough and roll it again. To cut croutons, you need a strip of dough 5-6 cm wide (with edges evenly cut to length) and 1 to 2 cm thick. Cut the dough in the transverse direction into strips ½ cm thick, place on a dry sheet, keeping intervals between them of 2 cm and bake in a hot oven. You can bake shaped croutons, for example, in the form of a fan; to do this, twist one end of the dough strip 1-2 times in the shape of a knot, place it on a sheet and bake.

Serve the borscht in a broth cup: separately on a pie plate, serve spicy croutons (made from bread) or “straw” croutons made from puff pastry; you can also serve pies.

184. Borscht with croutons

Transparent meat broth 400, beets 100, vinegar 8; for croutons: wheat bread 50, cheese 15, butter 5.

Add vinegar and beets, cut into thin slices, into the clear meat broth and cook for 5-10 minutes at low boil. Strain the broth and season with red pepper to taste, you can add sugar.

The broth (borscht) should have a dark raspberry or burgundy color and a sour-sweet taste.

Prepare croutons with cheese as described above. Dispense the borscht in broth cups and serve the croutons separately.

185. Broth with celery

Transparent meat broth 400, celery 40.

Prepare clear meat broth. 10-15 minutes before the end of cooking, add sliced ​​celery root or celery branches, let the broth brew, and then strain.

In mass production, while storing the broth on the steam table, place slices or branches of celery so that the aroma of the broth does not weaken.

Dispense the broth in cups, serve the croutons with cheese or pies separately.

186. Broth with omelette

Transparent meat or chicken broth 400, omelette 40.

Omelette for clear soup is one of the main side dishes. They prepare an omelet, in addition to the natural one (from eggs and milk or broth), with carrots, spinach, tomato, green peas, chestnuts, etc., as well as with game, chicken, liver, etc. In this way, omelets can diversify clear soups without only from the taste side, but from the view side, preparing them at the same time in different colors, for example: red - from tomato, green - from spinach or peas, white - from asparagus or cauliflower, dark - from game or liver, etc.

In addition, being part of one or another side dish, omelettes add variety to clear soups.

Whole eggs are used for omelettes, but it is possible, especially in mass production, to prepare omelets from egg yolks left over from clarification of clear broth and other dishes that contain proteins. You can add a little milk, white or red sauce, depending on the main product, to the mixture intended for omelettes with vegetables, corn, game, chicken, liver, etc. In this case, the omelette turns out very tasty, has a dense consistency and is convenient to cut into portions.

Pour the omelette mixture into well-greased molds. Cook the omelette on a steam table at a temperature of 80-85° or in an oven, avoiding boiling water. Cook the omelette in portioned molds for 12-15 minutes, in molds with a capacity of 400-500 g - 30-35 minutes. Cool the finished omelette to 30°.

When leaving, put the omelette in a plate or bowl, removed from the portion form or cut into portions (if the omelette is cooked in a large bowl), and pour in clear meat or chicken broth. To improve the appearance and enrich the dish with vitamins, add chopped leaves of boiled spinach or scalded parsley leaves.

Below we describe the preparation of an omelet from different products and the required quantity for 10 servings. In this case, two options for laying eggs are given: whole eggs and egg yolks and whole eggs together (1 egg yolk - 15 g).

Natural omelette. Beat raw eggs with a broom, gradually add cold milk and salt to taste. Strain the mixture and pour into greased molds. Cook as described above.

Whole eggs 5 pcs., milk 250, butter (for greasing molds) 10; or eggs (yolk) 4.5 pcs., whole eggs 1.5 pcs., milk 320 and butter 10.

Omelet with carrots. Sauté thinly sliced ​​carrots With butter until tender, rub, combine the puree with beaten eggs, and then with milk, season with salt and sugar to taste, pour into molds and cook as described above.

Carrots 300, milk 250, eggs 5 pcs., butter 40 or eggs (yolk) 4.5 pcs., whole eggs 2.5 pcs., carrots 200, milk or cream 200, butter 40.

Omelet with peas. Grind the peas, then combine the puree with the broth, season with salt and sugar to taste, add beaten eggs and pour into molds.

Green peas 250, clear broth 100, eggs 6 pcs., butter 10 or eggs (yolk) 5 pcs., whole eggs 2.5 pcs.

Omelet with tomato. Combine tomato paste with broth, season to taste with salt and powdered sugar, mix with beaten eggs and pour into molds.

Tomato paste 150, meat broth 200, eggs 5 pcs., butter 10 or eggs (yolk) 5 pcs. and whole eggs 2.5 pcs.

Omelet with cauliflower. Combine boiled cauliflower with milk sauce, add milk or cream and mix with beaten eggs, rub through a sieve, season with salt and pour into molds.

Cauliflower 250, milk sauce 100, milk or cream 50, eggs 5 pcs., butter 10 or eggs (yolk) 7 pcs., whole eggs 2 pcs., butter 10.

Asparagus omelette. Cook asparagus heads in the same way as cauliflower.

250 asparagus heads, the rest of the ingredients are the same as for the cauliflower omelette.

Omelet with chestnuts. Combine chestnut puree with broth, season with a small amount of powdered sugar, mix with beaten eggs and pour into molds.

Chestnut puree 250, meat broth 150, eggs 5 pcs., sugar 2, butter 10 or eggs (yolk) 8 pcs., whole eggs 1 pc.

Omelette with corn. Grind the boiled corn kernels in a machine, combine the puree with milk sauce, add cream, season with salt and sugar to taste, combine with beaten eggs and pour into molds.

Corn (grains of milk maturity) 250, milk sauce 50, milk or cream 100, eggs 5 pcs., butter 10 or eggs (yolk) 8 pcs., whole eggs 1 pc.

Chicken omelette. Combine mashed boiled chicken meat with white meat or milk sauce, add cream, then mix with beaten eggs and pour into molds.

Boiled chicken meat (puree) 120, white sauce or bechamel 100, cream 120, eggs (white) 2.5 pcs., eggs (yolk) 5 pcs.

Game omelette. Cook omelette with game basically in the same way as with chicken (see above). Combine the game puree with cold red sauce, add cream, then mix with beaten eggs and pour into molds.

Boiled or fried game meat (hazel grouse, grouse, pheasant or partridge) 120, red sauce 100, cream 120, whole eggs 2.5 pcs., eggs (yolk) 5 pcs.

Omelet with liver. Lightly salt the poultry liver, fry with butter, simmer until cooked and rub. Combine the resulting puree (100 g) with milk sauce, then mix with beaten eggs, season to taste and pour into molds.

Poultry liver 350, milk sauce 150, whole eggs 1.5 pcs., eggs (yolk) 8 pcs., butter 60.

187. Broth with vermicelli or noodles

Transparent meat or chicken broth 400, vermicelli, noodles, ears or stars 40.

Place vermicelli or noodles in boiling salted water and cook at low boil: vermicelli for 12-15 minutes, noodles for 20-25 minutes.

When cooking vermicelli, water should be taken 6-8 times more than the weight of the vermicelli so that after cooking the vermicelli does not need to be washed with water. Washed vermicelli is tasteless and less stable during storage.

When releasing in bulk, pour a small amount of hot clear broth over the vermicelli and store on a steam table.

When leaving, place vermicelli in a plate and pour clear broth over it.

188. Broth with homemade noodles

Meat or chicken broth 400; for noodles: flour 35, eggs ¼ pcs., water 7.

The method for preparing homemade noodles is described above, otherwise prepare and serve this soup in the same way as broth with noodles.

189. Broth with rice

Meat or chicken broth 400, rice 40.

Sort the rice, rinse and cook for 30 minutes in the same amount of water as the vermicelli. Serve the broth in the same way as the noodle broth.

190. Broth with baked rice

Meat or chicken broth 400, rice 40, Dutch cheese 10, tomato puree 5, butter 12.

To the boiled rice, add 2/3 of the required cheese, pre-grated, raw eggs, tomato puree, butter, salt to taste, stir well and place on a baking sheet or in smooth portion molds, greased with oil. Level the surface of the rice, sprinkle with the remaining cheese, drizzle with oil and bake the rice in the oven.

When leaving, place a piece of baked rice in a plate and pour in clear broth.

191. Broth with baked rice and vegetables

Meat broth or clear 400, carrots 20, parsley, celery 10, leeks 20, green peas 10, rice 30, butter 15, eggs 8, Dutch cheese 10, tomato puree 5.

Chop carrots, parsley and leeks into strips and sauté with butter until tender, then add green peas and salt.

Boil the rice and prepare it in the same way as for the baked rice broth.

Place half of the cooked rice on a greased baking sheet or in molds, level it, then put a layer of vegetables, cover with the rest of the rice, sprinkle grated cheese on top of the rice, sprinkle with oil and bake in the oven.

Otherwise, prepare and serve the soup in the same way as broth with baked rice.

192. Broth with vegetables (straws)

Meat, chicken or game broth 400, white cabbage 30, carrots 40, turnips, rutabaga 20, parsley, parsnips 20, celery 5, leeks 20, spinach or lettuce 10, butter 5.

Chop the roots and leeks into strips, and lightly saute everything together with butter. Pour the sautéed vegetables with clear broth (the vegetables should only be covered with the broth), cover the dish with a lid and simmer at low boil for 15-20 minutes. 5-6 minutes before the end of cooking, add chopped spinach leaves to the vegetables (for mass production, boil the spinach separately).

You can add thinly sliced ​​white cabbage to the set of vegetables, correspondingly reducing the amount of roots. First scald the cabbage with boiling water (1-2 minutes) and add to the vegetables after sautéing.

193. Broth with vegetables (cubes)

Meat, chicken or game broth 400, carrots 60, turnips, rutabaga 20, parsnips 20, leeks 25, canned peas 10, spinach 10, beans 10, butter 5.

Cut the roots into cubes 5-6 mm in size, finely chop the onion and lightly saute everything together with butter. Pour the sautéed vegetables into clear broth and simmer in a sealed container at low boil for 15-20 minutes. During the cooking process, add chopped beans, peas, spinach to the vegetables and cook until tender.

When leaving, put a portion of vegetables on a plate along with the broth in which they were cooked, and pour in a clear broth.

You can add a boiled egg in a bag to this broth, as well as boiled pearl barley or rice (10-15 g per serving) by correspondingly reducing the amount of vegetables (40-50 g).

194. Broth with herbs (spring)

Meat, chicken or game broth 400, various vegetables 130-140. The set of vegetables may include: carrots, turnips, parsley, parsnips, cauliflower, asparagus, fresh or canned beans, fresh or canned peas, spinach or lettuce; salt for cooking vegetables 10.

Cut carrots, turnips, parsnips, parsley into cubes 2-2.5 cm long, 3 mm thick and cook in broth or salted water until tender. Divide the cauliflower into small balls, cut the asparagus in the same way as roots, cut the bean pods into diamonds, and spinach leaves into pieces. Cook each type of vegetable separately in salted water.

When leaving, mix all the boiled vegetables, heat them in the broth, put a portion in a plate and pour in clear broth.

195. Broth with profiteroles

Meat, chicken or game broth 400; for profiteroles: flour 15, butter 7, whole eggs ½ pcs., water 15, salt 0.3, sugar 0.2.

For profiteroles pour water into the pan, put on fire and bring to a boil, then add butter, salt and sugar, as soon as the butter melts, add all the previously sifted flour at once, knead the dough and boil it for 5-6 minutes, without ceasing to stir. After this, remove the dough from the heat and gradually (1-2 pieces at a time) add raw eggs, kneading the dough thoroughly each time. Knead until the dough becomes viscous and does not stick to the paddle.

Cut the profiteroles on a lightly greased sheet in the form of small buttons using a parchment tube with a small diameter metal tube inserted into it, and then bake, drying at the same time.

When leaving, pour clear broth into a plate and add dried profiteroles. If the broth is served in a soup bowl, profiteroles are served separately on a pie plate.

196. Broth with flour dumplings

Meat, chicken or game broth 400; for dumplings: flour 40, butter 5, eggs 14, broth 60.

Prepare the dough for flour dumplings in the same way as for profiteroles.

Divide the dough using two spoons (tablespoons or teaspoons): scoop the dough into one spoon, and with the other, remove part of the dough and lower it into hot salted water.

Bring the water to a boil and cook the dumplings at a low simmer for 5-6 minutes, or cut the dumplings in the same way as profiteroles (using a paper tube), place them on a greased baking sheet, add hot water and cook until tender.

Remove the cooked dumplings from the water onto a sieve, cover with damp gauze and store in a cool place.

When mass releasing dumplings in hot broth, store them on a steam table.

When leaving, place the dumplings heated in the broth on a plate and pour in clear broth. In addition, you can add pre-scalded parsley leaves to the broth.

197. Broth with semolina dumplings

Meat broth, chicken, transparent 400; for dumplings: semolina 30, butter 5, eggs 14, broth 60.

Prepare the dough for semolina dumplings as described above, but boil it for 10-12 minutes (you can cook it on a steam table). Cut the dumplings using spoons or on the table from bars (see borscht with dumplings). For the rest, proceed as stated above.

198. Broth with quenelles

Meat, chicken or game broth 400; for quenelles game - hazel grouse, etc. 60, milk 30, eggs (white) 7, butter 2.

For quenelles, trim the meat of hazel grouse, partridge, pheasant or chicken (fillet) from veins and grind in a mortar, gradually adding egg white, and then rub through a sieve. Place the resulting mass in a saucepan, set it on ice and beat it with a paddle, adding cold milk in 5-6 additions. Continue beating until a homogeneous fluffy mass is obtained (the mass should slide off the beater).

Cut the game quenelles in the same way as flour dumplings, or release them from a tube onto a greased baking sheet. Pour hot water over the prepared quenelles and bring to a boil. Cook large quenelles under the lid without boiling.

Remove the cooked quenelles from the water and pour in a small amount of broth.

When leaving, place the heated quenelles on a plate and pour in clear broth; You can add parsley leaves, previously scalded with boiling water, to the broth.

199. Broth with different quenelles

Meat, chicken or game broth 400; for quenelles: game or chicken fillet 60, milk 30, eggs (white) 7, butter 2, truffles 4, tomato paste 2, spinach 20.

For quenelles, prepare quenelle mass from game or chicken in the same way as from game. Divide the prepared dumpling mass into four parts. Add finely chopped truffles or boiled and chopped champignons to one part, tomato paste strained through a fine sieve to the other, pre-cooked and pureed spinach to the third, do not add additional products to the fourth part. Stir the dumpling mass with the additional products added to it well, cut it into dumplings and cook them in the same way as flour or semolina. Store the dumplings in a small amount of broth in a water bath.

When leaving, place the finished dumplings in a plate and pour in clear broth.

200. Broth with game baskets

Game broth 400; for dumpling mass: game fillet 60, milk 30, eggs (white) 7, butter 5; vegetables: carrots 25, parsnips or parsley 10, canned peas 10, spinach 10.

Cut the vegetables into small cubes, sauté with butter until tender, add the peas. Separately, cook the chopped spinach. Prepare the dumpling mass as described above.

Grease small portioned molds with oil, place a 5-6 mm layer of dumpling mass in them, fill the middle with prepared vegetables and cover with the same layer of dumpling mass. Decorate the mixture with slices of carrots, herbs and heat it in a water bath. Before leaving, store the prepared baskets of dumpling mass and vegetables in broth in a water bath.

When leaving, put the baskets, spinach on a plate and pour clear broth; you can serve the pies separately.

201. Broth with game roll

Process the vegetables and prepare the dumpling mass as described in the previous recipe. Prepare the roll from a dumpling mass, which is filled with vegetables (roll diameter 3.5-4 cm), wrap the roll in oiled parchment paper and simmer with a small amount of liquid in a closed saucepan. Store the finished roll in a water bath until vacation.

When leaving, cut the roll into slices, place on a plate, add cooked spinach and pour in clear broth; Pies can be served separately.

202. Broth with pancakes

Chicken or game broth 400; for pancakes: flour 20, eggs 8, milk 50, sugar 3, salt 1, pork lard 1.9; for quenelles: chicken or game fillet 40, milk 20, eggs (white) 5; spinach 10.

For pancakes, put salt, sugar in raw eggs, pour in milk (2/3 of the norm), add pre-sifted flour and mix well so that there are no lumps. After this, dilute the dough with the remaining milk and bake thin pancakes; Cut off the dry edges of the baked pancakes. At the same time prepare the dumpling mass.

Place a layer of dumpling mass on the prepared pancakes, level it and roll it into a roll with a diameter of 1.5-2 cm. Place the prepared rolls in a saucepan, greased with oil, add a little broth, close the lid and simmer on the stove or in the oven.

When leaving, put pancakes cut into slices, cooked spinach into a plate and pour in clear broth.

203. Broth with dumplings

Transparent meat broth 400; for minced meat: beef 35, pork 39, onion 7, water 15, salt - pepper; for the dough: flour 40, eggs 6, 5, including 3 for greasing the dough, water 13; greens 2.

For dumplings: Knead a fairly stiff dough from flour, eggs, butter, water (13 g per serving) and salt, roll it into a ball, cover with damp gauze and let stand for 30-40 minutes. At the same time prepare the minced meat. To do this, mince meat (beef and pork) 2-3 times, add grated onion (onion can also be minced) along with meat, salt, pepper and mix well.

Roll out the prepared dough into a long strip, 1.5-2 mm thick. Brush the edge of the dough 1-1.5 cm wide with egg, arrange the minced balls, retreating 3 cm from the edge with intervals of 2 cm between them. Cover the mince balls with dough, lifting the edges and pressing the top edge of the dough to the bottom around each ball. Cut the dumplings with a notch 3 cm in diameter. Place the dumplings on sheets sprinkled with flour. Store dumplings in the refrigerator.

Dumplings can be frozen.

Before cooking, place the dumplings in boiling water for 20-30 seconds and transfer to the broth for cooking.

Release the dumplings with the broth in which they were boiled, adding clear broth and adding dill or parsley.

204. Broth with ravioli

Chicken or game broth 400; fillet of hazel grouse, partridge or pheasant or chicken 40, milk 20, eggs (white) 5, for test flour 30, eggs 4, spinach 15.

Ravioli can also be prepared in the form of dumplings, but very small, no more than 1.5-2 cm in diameter.

For ravioli Release the dumpling mass, which serves as minced meat, from a parchment tube in the form of buttons with intervals of 1 cm between them.

Cut the ravioli with the blunt side of the notch (to help the dough stick together better).

Cook the ravioli in the broth, but first lower it into boiling water for 10-15 seconds and transfer it to the broth for cooking.

When leaving, place the ravioli on a plate, add cooked chopped spinach and pour in the broth. If the dish is served in a bowl, heat the latter until the ravioli floats to the surface.

205. Broth with meatballs

Transparent meat broth 400, for meatballs: beef 75, butter 5, onion 8, eggs 4, water 7, parsley 2.

Prepare meatballs as described above. Cut the meatballs into small balls of 8-10 g each and cook in broth or salted water for 5-6 minutes. Store the finished meatballs in the broth in a water bath (bain-marie)

Release the meatballs with broth and scalded parsley leaves.

206. Broth with vegetables and rice

Meat, chicken or game broth 400, carrots 30, turnips, rutabaga 10, parsnips, parsley 10, leeks 10, canned peas 5, beans 5, spinach 10, rice 20.

Cut vegetables into cubes. Boil rice separately. Store rice and vegetables on a steam table.

When leaving, put vegetables with broth, rice in a plate and pour clear broth.

207. Broth with vegetables and lamb

Transparent lamb broth 400, boiled lamb 40, pearl barley 10, beans 40, carrots 30, turnips, rutabaga 10, parsnips, parsley 10, leeks 10.

Prepare vegetables in the same way as described above. Separately, boil the pearl barley, after cooking, rinse with boiled water until transparent and boil the bean pods.

When leaving, put a piece of lamb, vegetables, bean pods, cereal into a plate and pour in clear broth.

208. Broth with cauliflower

Meat or chicken broth 400, cauliflower 100, parsley 3.

Prepare the side dish for the broth as follows: cut the cauliflower into individual pieces and cook in salted water. Before leaving, store boiled cabbage in a water bath.

When leaving, place the cabbage preheated in broth in a plate, add scalded parsley leaves and pour in clear broth.

209. Broth with Brussels sprouts

Transparent meat broth 400, Brussels sprouts (sprouts) 100.

Scald whole firm Brussels sprouts in boiling water (2-3 minutes), discard and cook in broth until tender. Store the finished cabbage in the broth on a steam table. Let go as stated above.

210. Spring broth with omelet

Prepare vegetables in half size in the same way as for broth with vegetables and herbs. Separately prepare omelettes (2-3 varieties), different in color, for example with tomato, spinach, chicken, etc. Cook in snack tins or cut into pieces. Transparent meat, chicken or game broth. Let go as stated above.

211. Broth with vegetables (farmer)

Meat or chicken broth 400, vegetables in slices: carrots 30, turnips, rutabaga 20, parsnip 10, potatoes 40, tomatoes 25, butter 5, greens 2.

Cut carrots, parsnips, turnips or rutabaga into circles with a diameter of 1.5-2 cm, lightly saute with butter (settle the butter, removing the whey), pour in clear broth and cook at low boil for several minutes, then add the same chopped potatoes. Store prepared vegetables on a steam table.

Separately, simmer tomatoes in their own juice, peeled and grained, cut into pieces, moderately salted. Scald the parsley leaves.

When leaving, put vegetables with broth, tomatoes, herbs on a plate and pour clear broth.

212. Broth with vegetables (on toast)

Meat broth 400; carrots 30, turnips 20, white or savoy cabbage 30, leeks 10, cheese 5, butter 12.

Chop the vegetables into strips, scald the cabbage and lightly sauté everything together, add salt and simmer until tender, so that by the end of cooking all the liquid has evaporated.

Fry one or two slices of bread (without cutting the crusts) 5-6 mm thick with butter on both sides, put a layer of vegetables on them, sprinkle with grated cheese, sprinkle with oil and bake in the oven. Place croutons in a saucepan in one row with an interval of 1-1.5 cm; pour over the meat broth with fat and place in the oven for 12-15 minutes (the croutons should swell well).

When leaving, put croutons in a plate and pour clear broth.

You can also prepare soups with various sets of vegetables and herbs. Vegetables can be cut into slices, and after poaching, chop, season to taste and proceed as indicated above.

213. Broth with vegetables in a pot

Meat or chicken broth 400, chicken 67, carrots 30, turnips 20, celery 10, leeks 15, savoy cabbage 60, butter 5, wheat bread 30.

In a pot, put a portion of raw chicken, carrots, turnips and other vegetables, cut into slices, leeks and Savoy cabbage (pre-scalded). Fill the pot with vegetables with clear broth, add melted butter (without sediment), close the pot with a lid and place in the oven for 35-45 minutes.

Serve in a covered pot. Separately serve croutons, cut into small slices.

214. Broth with asparagus and quenelles

Meat and chicken broth 400; asparagus 25, cockscombs 20; for quenelles: chicken fillet 30, milk 15, eggs (white) 4, butter 2.

Cut the dumplings from the chicken dumpling mass using teaspoons. Cut the asparagus into 2-2.5 cm pieces and boil in salted water. Also cook the prepared scallops. Store the side dish on the steam table.

When leaving, place asparagus, chopped scallops, quenelles in a plate and pour in clear broth.

215. Broth with quenelles in salad

Meat or chicken broth 400; chicken or hazel grouse fillet 40, milk 20, eggs (white) 5, butter 1.

Scald green salad leaves in boiling water (2-3 minutes), discard, pour cold water over them and spread in a thin layer on a board. Apply an even layer of chicken or game dumplings onto the prepared leaves and roll into a roll with a diameter of up to 2-2.5 cm. Place the rolls in an appropriate bowl, grease the bottom with oil, add a little broth, cover with a lid and simmer.

When leaving, cut the roll into slices, place in a plate and pour clear broth over it.

216. Broth with different omelettes

Prepare omelet of 3-4 varieties, for example: with carrots, peas, natural liver in appropriate proportions. Pour and cook the omelet in small tartlets (3-4 pieces per serving) or in a suitable container for 10 servings, cut the omelet into pieces in the shape of a cube, diamond, square, etc. Separately, boil the chopped spinach. When leaving, put omelet of different colors, spinach in a plate and pour clear broth.

217. Broth with omelette and asparagus

Meat or chicken broth 400, asparagus heads 50, for the omelette: tomato paste 15, broth 25, eggs ½ pcs., sugar 1, butter 1, herbs 2. The omelette can be prepared according to the recipe

For the broth, prepare an omelette with tomato (Link). Boil the asparagus heads (the best part) in salted water. When leaving, put the omelette prepared in a portioned mold or cut into cubes, scalded parsley leaves into a plate and pour in clear broth.

218. Broth with omelet and cabbage

Transparent meat or chicken broth 400; for omelet: eggs ½ pcs., milk 25, butter 1.

Prepare a natural omelette (Link). Scald and cook Brussels sprouts in broth. Let go in the same way as above. For mass production, egg yolks can be used.

219. Broth with omelette and vermicelli

Meat or chicken broth 400, vermicelli 20; for the omelette: chicken liver puree 25, broth or milk sauce 15, eggs ½ pcs., butter 1.

You can prepare an omelet with egg yolks as described above.

228. Sea bass soup

Fish waste 200-150, pressed caviar 8, parsley 4, onions 10, stalks of parsley, celery, fish according to the norm of the Collection of Recipes.

Fish soup can be prepared from pike perch, catfish, carp and other fish. Delicious fish soup is obtained not only from sea bass, but also from chum salmon, burbot, white fish, omul, maksun, mullet, etc.

Prepare the fish soup in the same way as described above. Fillet large fish, cut into portions and proceed in the same way as described above. Prepare broth from fish waste.

For mass cooking, cook the fish separately in a saucepan and store hot on a steam table or on the side of the stove.

Add the broth from cooking the fish to the clear broth (ear).

When leaving, place a piece of fish in a heated plate, pour in clear broth (fish soup) and add herbs. Lemon may not be served.

229. Chowder with quenelles

Fish bones 200-150, parsley 3, onions 10, stems of parsley, celery; for quenelles, pike perch fillet 60, bread 20, milk 40, eggs (white) 10, dill 2, sour cream 30.

In the prepared strained fish broth, cook the quenelles, cut using spoons. When leaving, add sour cream and herbs to the soup.

COLD SOUPS

Cold soups are prepared with bread kvass and beet broth (the latter can be pre-fermented). Kvass for cold soups should be young and not too sour. In addition, cold soups can be prepared with whey, yogurt, and sour milk. Store soups on ice and serve chilled to 10°C. When on vacation, you can add pieces of edible ice to the soup or serve it separately on a socket.

Meat or vegetable okroshka can be prepared by replacing bread kvass with whey, yogurt or fermented milk. Up to 50% boiled cold water is added to milk and yogurt.

230. Meat okroshka

Beef 81, green onions 30, fresh cucumbers 60, sour cream 20, eggs ½ pcs., sugar 5, mustard 2, dill 4, bread kvass 300.

Cut the cooled boiled meat and peeled cucumbers into small cubes (cucumbers can be cut into short strips of 1.5-2 cm). Finely chop the green onions and grind with a little salt until the juice appears. Hard-boil the eggs, and then chop or finely chop. Add eggs, green onions, mustard, sugar, salt (to taste) to sour cream, mix well and dilute with kvass. Add the prepared products to the prepared mixture and stir.

Egg yolks can be ground and mixed with sour cream, and the whites can be finely chopped.

When leaving, sprinkle the okroshka with dill.

When dispensing okroshka en masse, combine the prepared products with the mixture, add a little kvass and store on ice, separate from the remaining kvass. When leaving, put a portion of food on a plate, add kvass and dill.

231. Mixed meat okroshka

Prepare and serve this okroshka in the same way as meat. Pre-fry or boil the veal. The set of meat products can be changed within normal limits, for example, you can include boiled fresh or salted tongue, lean ham, lamb, corned beef, etc. The rest of the products are the same as for meat okroshka.

232. Game and veal okroshka

Hazel grouse or gray partridge 1/3 pcs., prepared veal 30, other products as for meat okroshka.

Prepare and serve this okroshka in the same way as meat okroshka. Use veal and game fried or boiled.

233. Vegetable okroshka

Bread kvass 300, carrots 20, potatoes 75, turnips or rutabaga 10, radishes 20, green onions 30, fresh cucumbers 65 sour cream 30, eggs ½ pcs., dill 4, mustard 2, sugar 5.

Wash the potato tubers thoroughly and boil them in their skins. Peel the carrots and turnips and cook separately.

After this, cool the vegetables and cut into small cubes or short strips (2-2.5 cm). To improve the taste of okroshka, you can grate the potatoes and grind the onion with salt until juice appears.

Otherwise, prepare and serve vegetable okroshka in the same way as meat okroshka.

234. Beetroot

Bread kvass 300, beets with tops 80, carrots 20, fresh cucumbers 50, green onions 25, eggs ½ pcs., sour cream 40, sugar 5, vinegar 8, dill 4.

Cut the beets into strips, cut the petioles into 2-3 cm pieces, add water, add vinegar and simmer in a sealed container for 20-30 minutes. 10-15 minutes before the end of stewing, add the chopped tops. Cool the finished beets in the broth. Prepare the remaining vegetables in the same way as for vegetable okroshka. Combine sour cream, eggs, green onions, sugar, salt and mix thoroughly. Add beets along with the broth, cucumbers into the resulting mixture, pour in kvass and stir. When on vacation, add dill to the beetroot soup. When preparing beetroot soup in large quantities, you should follow the same instructions as when making meat okroshka.

235. Cold borscht

Beet broth 350, carrots 20, beets 100, green onions 25, cucumbers 50, sour cream 40, eggs ½ pcs., sugar 5, vinegar 8, dill 4.

Boil beets, carrots, strain the broth and cool. Cut carrots, beets, cucumbers into strips, chop green onions. The further cooking process is the same as for beetroot. Instead of kvass, you can use beetroot decoction. Season the borscht to taste with sour cream, sugar, salt, and vinegar.

For mass preparation, use the instructions given for meat okroshka.

236. Cold meat borscht

Beef 81 (raw), meat broth and beet broth 350, beets 100, green onions 25, cucumbers 50, sour cream 40, eggs ½ piece, sugar 5, vinegar 8, dill 4.

Prepare borscht in the same way as described above, but in chilled, strained meat broth with the addition of beetroot broth.

Season the borscht as stated above. When leaving, put a piece of boiled meat in a plate with borscht or cut it in the same way as vegetables.

237. Cold borscht with fish or crabs

Beluga, sturgeon or stellate sturgeon 43, sea bass or hot smoked cod 50 or canned crabs 35; Beet broth 350, beets 100, carrots 2b, green onions 25, cucumbers 50, sour cream 40, sugar 5, vinegar 8, dill 4.

Prepare borscht in the same way as described above, using beet broth. Cook the fish separately: beluga, sturgeon and stellate sturgeon - in large pieces; pike perch, cod, etc. - in portioned pieces. Cool the cooked fish.

When leaving, add a piece of fish and dill to the borscht.

238. Green cabbage soup with egg

Sorrel and spinach 75 each, potatoes 75, cucumbers 50, green onions 40, eggs ½ pcs., sour cream 40, sugar 5, citric acid, dill 4.

Prepare sorrel and spinach in the same way as described above. Cut the potatoes into small cubes, boil and cool. Use the decoction for cabbage soup. Chop green onions, cucumbers, eggs in the same way as for okroshka.

Combine pureed sorrel and spinach with the broth, add cold boiled water or cold broth. Season with sour cream, salt, sugar, citric acid to taste and add prepared products and dill.

Cold green cabbage soup can be cooked with meat, using broth (without fat) for cabbage soup, or cooked in fish broth and served with fish.

Cold cabbage soup can also be prepared from one sorrel or one spinach. In the latter case, during the cooking process, add citric or other acid to taste.

239. Botvinya

Sturgeon, sturgeon beluga 93, pike perch 94, cod 91, whitefish balyk 30, canned crabs 35, bread kvass 350, spinach 70, sorrel 40, green onions 20, cucumbers 65, lettuce 5, horseradish (root) 15, dill 5, sugar 5, lemon zest.

Cook Botvinya with beluga, sturgeon, pike perch (fresh) or white fish and sturgeon balyk, cod, as well as canned crabs.

Boil the fish and cool; spinach and sorrel, cooked separately, rub through a sieve, cut the cucumbers into short strips, grate the horseradish, chop the onion.

Combine spinach and sorrel puree, add salt, sugar (grated lemon zest for taste) and dilute with kvass.

When leaving, pour the botvinya into a bowl or plate. Serve the fish separately on a platter or plate, and pieces of edible ice in a salad bowl. Garnish the fish, cut into portions, with “bouquets” - fresh cucumbers, green onions, horseradish, lettuce and dill. On top of the fish you can decorate with crayfish necks or pieces of crab. During a mass holiday, the side dish - onions, cucumbers, horseradish and herbs - can be put in kvass along with spinach. When leaving, put a piece of fish on a plate and pour in the seasoned kvass.

240. Kholodnik with crabs

Bread kvass 350, canned crabs 35, green onions 30, cucumbers 80, sour cream 40, eggs ½ pcs., sugar 5, dill 4.

Cut fresh cucumbers into short strips, chop green onions and eggs, cut crabs into pieces without cartilaginous plates, use the juice for kvass. Otherwise, cook in the same way as vegetable okroshka.

241. Kholodnik in Belarusian

Sorrel 200, cucumbers 50, green onions 30, eggs 1 pc., sour cream 30, sugar 10, dill 4.

Finely chop the sorrel leaves, place in boiling water and cook for 5-7 minutes, then cool the sorrel broth. Grind the chopped onion with salt until the juice appears, add chopped cucumbers and the white of a boiled egg. Grind the yolk and combine it all with the chilled sorrel decoction. Season with sour cream, salt, sugar, dill to taste.

242. Bread soup

Rye bread 200, raisins (sabza) 30, sugar 60, cranberries 30, apples 50, cream 30, cinnamon powder 0.02.

Pour boiling water over toasted rye bread crackers, let it brew and strain. Rub the soaked crackers through a sieve and combine with the strained broth, add raisins, cranberry juice, sugar, cinnamon and apples, cut into slices, cinnamon powder and boil for 5-6 minutes. Cool the soup.

When leaving, put whipped foam in a plate with soup. With livki.

243. Bread kvass

Fry finely chopped rye bread and dry it in the oven (without burning it), pour it into water, previously boiled and cooled to 80°, with continuous stirring (take 20 liters of water per 1 kg of crackers).

Cover the dish with a lid and leave to infuse for 1-1.5 hours in a warm place, stirring the mixture periodically.

Drain the resulting wort, and pour the crackers again with water in the amount of 10 liters and let it brew again for 1-1.5 hours, then drain the wort. Add sugar and yeast, diluted with a small amount of wort, to the wort obtained from the first and second infusion. The temperature of the wort when introducing yeast should not exceed 25°. This temperature must be maintained throughout fermentation, which lasts 8-12 hours. After fermentation is complete, drain the kvass and cool. You can also prepare kvass from dry kvass produced by our food industry.

SOUPS FROM FRUITS AND BERRIES

Soups are prepared from fresh and dried fruits and berries, as well as from fruit and berry juices, purees, extracts and syrups produced by food industry enterprises.

If soups are prepared from varietal fruits and berries, then the berries are placed whole, and the fruits are cut into pieces of various shapes (slices, cubes, straws). Berries and fruits that are bruised or damaged (food defects) are wiped.

To enhance the aroma, you can add lemon or orange zest, cinnamon, cloves and other spices to the soup. However, spices should not be used in large quantities, as they should not drown out the pleasant aroma characteristic of the fruits and berries from which the soup is prepared. To improve the taste, white or red grape wine, as well as honey and sugar are added to soups. Fresh sour cream or cream, which is placed on a plate during vacation or served separately in a gravy boat, significantly improves the taste and increases the nutritional value of sweet soup.

Soups are served cold or hot with a side dish of pasta, rice, sago, which is boiled separately and added to the soup during the holidays. In addition, sweet soups are served with dumplings, cold puddings or casseroles made from semolina or rice, cut into medium-sized cubes (1-1.5 cm). On a pie plate, you can serve dry biscuits, cake crackers, and dry cookies with sweet soups.

244. Apple and pear soup

Apples 80, pears 90, potato starch 10, sugar 20, sour cream or premium cream 20, cinnamon ½.

Cut apples and pears, peeled and seeded, into slices, small slices or cubes, pour in strained broth or water, add sugar, cinnamon and cook over low heat. Before the end of cooking, pour in the diluted potato starch, stirring the soup carefully so as not to mash the fruit, and bring to a boil again. If the soup is not sour enough, add citric acid.

Before leaving the soup, remove the cinnamon, then pour it into a plate and add sour cream or cream. A decoction can be prepared from fresh fruit waste.

245. Citrus soup

Oranges or tangerines 130, sugar 25, potato starch 10, cream or sour cream 20.

Dissolve half of the required sugar in hot water, add thinly sliced ​​orange or tangerine zest and bring to a boil. Then add potato starch previously diluted with water and heat again to a boil. Cool the resulting syrup.

Cut the peeled oranges or tangerines into slices, remove the grains, add sugar and leave to stand while the syrup for the soup is prepared. Place prepared oranges or tangerines into the cooled syrup and add citric acid if the soup is not sour enough.

Separately, for garnish, boil rice or sago and then cool.

When leaving, put a side dish on a plate, pour in the soup and add sour cream or cream.

246. Cherry soup with dumplings

Cherries 150 (with pits), potato starch 10, sugar 30, 30% flour 25, eggs 1/5 pcs., sour cream or premium cream 20.

Sort through the berries, select the best berries for filling the dumplings and remove the seeds from them. Mash the remaining berries, add the seeds, cover them with water and cook for 5-6 minutes. Remove the finished broth from the heat and let it brew for 15-20 minutes, after which strain the broth through a sieve and rub the berries.

Separately prepare the dough, roll it out thinly, put 1-2 berries on a layer of dough, at small intervals, cover with the edge of the dough and cut out small dumplings with a notch. Dip the cut dumplings into boiling syrup and cook for 5-6 minutes. Before the end of cooking, pour potato starch diluted with water into the soup, stirring carefully so as not to crush the dumplings.

Serve the soup hot with sour cream or cream.

247. Blueberry soup

Fresh blueberries 120 or dried 60, sugar 20, potato starch 10, sour cream or premium cream 20.

Sort the blueberries, wash, add hot water, add sugar and cook for 5-6 minutes, then add diluted potato starch, heat to a boil and cool.

When leaving, add sour cream or cream to the bowl of soup.

Prepare dried blueberry soup a little differently, namely: pour the sorted and washed berries with cold water and cook for 25-30 minutes; otherwise proceed in the same way as when preparing fresh blueberry puree soup.

248. Dried apricot soup

Dried apricots 60, sugar 20, potato starch 10, sour cream or premium cream 20, cinnamon ½.

Rinse the dried apricots thoroughly, add cold water and cook in a sealed container until softened. Rub the prepared dried apricots together with the broth, add sugar and water, bring to a boil, pour in the diluted potato starch and let it boil again.

249. Cranberry soup

Cranberries 60, sugar 40, potato starch 10, cream or sour cream 20, cinnamon ½.

Wash the cranberries, then squeeze out the juice and store it in the refrigerator. Pour the squeezed cranberries with water and cook. Strain the finished broth, add sugar and water, bring to a boil, pour in potato starch diluted with water and let it boil again, then remove from heat and combine with cranberry juice.

Serve the soup with sour cream or cream.

In the same way, prepare sweet puree soups from strawberries, wild strawberries, raspberries and black currants.

250. Apricot and apple puree soup

Apricots, apples or other fruits 130, potato starch 10, sugar 20, cream or sour cream 20.

Wash the fruits, cut larger fruits into 2 parts, add hot water so that they are just covered with it, and cook in a sealed container until softened. Rub the finished fruits together with the broth through a sieve. The waste remaining after wiping can be poured with water, boiled and the broth can be strained. Add sugar, broth and water to the fruit puree, bring to a boil, then pour in the potato starch previously diluted with water, let it boil again and cool. Serve the soup with cream or sour cream.

251. Dried fruit soup

Dried fruits (mixture) 60, sugar 25, potato starch 10, cream or sour cream 20.

Sort dried fruits, rinse and sort by type. Cut large apples and pears into 2-4 parts, then add cold water and cook in a sealed container for 15-20 minutes. Add the rest of the fruits, sugar, cinnamon to the resulting broth and continue cooking until done. Before the end of cooking, add potato starch diluted with water.

When leaving, add cream or sour cream to the bowl of soup.

For soups in this group, millet, pearl barley, rice, semolina, and oatmeal are used; from legumes - beans, peas, lentils.. From flour products they use pasta, horns, noodles, including

mashed potatoes, vermicelli, soup filling, etc. These soups are prepared with meat and bone 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: cut lamb or beef brisket into pieces in the form of cubes of 25-30 g each, add cold water, bring quickly to a boil, skim off the foam and cook at a low simmer until cooked, broth filter. 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.

Soup with pasta. 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 cubes, 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 filter. The resulting mixture is gradually poured into the recess while stirring and the dough is kneaded. 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 folded on top of each other, chopped into strips and dried. Homemade noodles are sifted before use. To make the soup clear, pour the noodles into boiling water, cook for 1-2 minutes, place on a sieve and let the water 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.

§ 3. DAIRY SOUPS

Milk soups are prepared with whole milk, with a mixture of milk and water, as well as with condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta 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.

Milk soups are cooked in small portions, since long-term storage deteriorates the color, smell, consistency and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before release.

Milk soup With cereal. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If you cook soup with whole milk, then pre-cook the cereal in water for 5-7 minutes, place it on a sieve and let the water drain. The prepared cereal is placed in boiling milk and cooked until tender.

To prepare soup with barley or semolina, pour the sifted cereal into boiling milk or milk and water in a stream while stirring and cook until tender. Before the end of cooking, add salt and sugar.

When leaving, the soup is poured into a plate, butter or table margarine is added.

Milk 700, water 350, rice 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.

Milk soup with pasta. The prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta for 15-20 minutes, noodles for 10-12 minutes, vermicelli for 5-7 minutes; then put it on a sieve and drain the water. Prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked. The soup filling (“stars”, “alphabet”, “ears”, “fishes”) is immediately poured into boiling milk or a mixture of milk and water, add salt and sugar and cook until tender.

Milk soup with vegetables. Carrots are cut into slices, cubes or cubes and lightly sautéed in butter or margarine. White cabbage is cut into checkers, and cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, bean pods are in the form of squares or diamonds and boiled separately. Place sauteed carrots in boiling salted water, bring to a boil, then add potatoes, cauliflower or white cabbage and

cook until half cooked. Then add hot milk and cook until done. At the end of cooking, add beans, cooked separately, and salt.

Milk soups can be prepared with a different set of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water.

When leaving, pour the soup into a plate and add a piece of butter.

§ 4. SOUP-PUREE

Puree soups have high nutritional value, they are easily absorbed by the body, therefore they are widely used in baby and medical nutrition. These soups are prepared from vegetables, cereals, legumes, poultry and game, liver, and fish. A distinctive feature of puree soups is that for their preparation the products are pureed, so the soups have a homogeneous and delicate consistency. Puree soups are based on pureed ingredients and white sauce. The preparation diagram for these soups is shown in Fig. 11.

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 lezon (see p.). 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 filled 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.

Carrots 400 or turnips 480, parsley (root) 13, onions 24, wheat flour 20, rice cereal 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 700.

Green pea soup. Canned green peas are combined with sautéed vegetables and simmered, then rubbed together with the liquid. The resulting puree is combined with white sauce, salt is added and boiled. The finished soup is seasoned with lezon and butter. A small part of green peas is boiled in its own broth and used as a side dish. The soup can be prepared from fresh frozen or dried peas, pea spatulas, they are pre-cooked.

When leaving, put green peas on a plate and 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.

Cabbage 100, potatoes 120, turnips 80, carrots 75, onions 48, canned green peas 31, wheat flour 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 750.

Puree soups 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 pureed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch, stable during storage, so cereal soups are often prepared without sauce. Cooking the cereal until completely softened and mashing 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 and 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 leison. Bean puree soups are not seasoned with leison.

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 sauteed 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 lezo-

nom and butter. Soup with white sauce You don't have to season it. 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.

Puree soups from meat products. Meat puree soups are prepared from poultry, rabbit, beef and veal liver. The bird is pre-cooked and the liver is fried.

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 a grinding machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The pureed mass is combined with white sauce, salt is added and boiled. The finished soup is seasoned with lezon.

When leaving, put poultry fillet, cut into strips, on a plate, pour in soup, and serve croutons separately. The soup can be served with chicken quenelles.

Liver soup. The processed liver is cut into pieces, lightly fried in butter, sauteed carrots, parsley and onions, broth are added and simmered until tender. Then it is passed through a rubbing machine, or it can be rubbed through a sieve. The pureed mass is combined with white sauce, diluted with broth, salt is added and brought to a boil. The finished soup is seasoned with lezon and butter.

When leaving, the soup is poured into a plate; Croutons are served separately.

Beef liver 120, or veal, lamb, pork 114, or chicken, turkey, duck, goose 100 (net), carrots 60, parsley (root) 27, onions 48, wheat flour 40, butter 40, milk 150, eggs 1/4 pcs., broth or water 800.

§ 5. CLEAR SOUPS

Clear soups are mainly intended to stimulate the appetite, as they contain a large amount of extractives. Clear soups have low calorie content. Clear soups consist of clear broths and side dishes that are prepared separately.

These soups are based on clear broths: bone, chicken or fish, as well as game broth. Transparent broth is obtained by clarifying ordinary broth and saturating it with extractive substances. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it turns out transparent. There should be no fat on the surface of the broth. Fat is removed especially carefully if the broth is served without a side dish. Transparent broths are stored on a steam table for 2-3 hours; with longer storage, their aroma and taste deteriorate and transparency is impaired.

Meat clear broth. First, cook the bone broth. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which makes the broth cloudy and makes it difficult to clarify. To obtain a stronger broth, meat products intended for main courses are additionally boiled in it. The finished broth is filtered and clarified with a "pull".

Preparing the "drag". Lean beef (shank, neck) is cut into pieces, passed through a meat grinder, poured with cold water (1.5-2 liters per 1 kg of meat), salt is added and put in the refrigerator for 1-2 hours to infuse, you can add food ice instead of some of the water. In this case, soluble proteins pass into water. After steeping, add lightly beaten egg whites and mix. You can add juice that flows out when thawing meat and liver to the “draw”.

Clarifying the broth. The strained broth is heated to 50-60°C, a “draw” is introduced, stirred well, lightly baked roots and onions are added and cooked to a boil. Then remove foam and fat from the surface, reduce heat and cook at low boil for 1.0-1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures suspended

emulsified fat particles and foam, giving the broth a cloudy appearance. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is considered ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, the fat is removed from the surface, filtered through a napkin and brought to a boil.

To lighten, you can use a “draw” made from carrots and egg whites. To do this, raw, peeled carrots are grated, combined with lightly beaten egg whites and mixed thoroughly.

Add the prepared “pull” to the broth, cooled to 70°C, stir, add baked carrots, parsley and onions, cover the pot with a lid and bring to a boil. After boiling, remove fat and foam from the surface of the broth and cook the broth over low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

Edible bones (beef, except vertebrates) 375, beef (cutlet meat) for “braking” 149, eggs for “braking” 1/3 pcs., carrots 13, parsley (root) II or celery (root) 12, onions 12 , water 1400.

Transparent fish broth (ukha). IN When the broth has been cooled to 50°C, add the “pull”, stir, add raw parsley or celery and bring to a boil. Then remove the foam and cook at low boil for 20-30 minutes. The finished broth is allowed to settle so that the “draw” settles to the bottom, and then filtered.

To prepare the “pull”, combine raw egg whites with a small amount of cold broth or water, mix well, add salt and finely chopped onions. “Guy” can be prepared from pike or pike perch caviar. Caviar is ground with a small amount of water until a homogeneous mass is obtained, finely chopped onion and salt are added, diluted with cold water 4-5 times and mixed.

Serving clear soups and preparing side dishes for them. Clear soups are served in a broth cup, plate or soup bowl. The broth is poured into a cup, placed on a saucer or plate, and the side dish is served separately on a pie plate. When releasing, first put the side dish on the plate, then pour in the broth. The norm for broth dispensing per serving is 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.

Broth with egg. Boil the eggs “in a bag”, carefully peel the shells and store them in broth at a temperature of 50-60°C until release. When leaving, place an egg in a plate or portioned bowl and fill it with broth.

Broth with croutons and cheese. The crusts are cut off from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in an oven until golden brown.

When releasing, pour clear broth into the broth cup; 3-4 croutons are served separately on a pie plate.

Transparent meat or chicken broth 300, wheat bread 58, cheese 14, butter 4.5.

Broth with pies. Pies are baked from yeast or puff pastry with minced meat or cabbage.

When releasing, pour clear broth into the broth cup; The pies are served separately on a pie plate.

Broth with dumplings. Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onions, water, salt, ground pepper, sugar are added and mixed well.

The dough for dumplings is prepared in the same way as for homemade noodles (see p.). The dough is rolled out into a long strip 1.5-2 mm thick. Stepping back 3-4 cm from the edge, lay out balls of minced meat weighing 7-8 g at a distance of 3-4 cm from one another. The edges of the dough and the spaces between the minced balls are brushed with eggs. Then the edge of the dough is lifted, the minced meat is covered with it, pressed around each ball and the dumplings are cut out with a special device or mold. The weight of one piece should be 12-13 g. The formed dumplings are placed on trays sprinkled with flour and placed in the refrigerator for storage or freezing.

Place dumplings in boiling salted water and cook until done. When the dumplings float to the surface, remove them with a slotted spoon.

When leaving, place ready-made dumplings in a plate or soup bowl and pour in hot clear broth.

Broth with meatballs. Meatballs are prepared as described above, placed in a saucepan in one row, poured with a small amount of broth and simmered. The finished meatballs are washed with hot broth or water to remove clots of coagulated protein and stored in the broth on a steam table.

When leaving, place the meatballs in a plate or serving bowl and pour in the broth.

Ear soup with pies or kulebyakoy. Rasstegai or kulebyaku is prepared with fish and vizig or with fish and rice.

When releasing, clear fish broth (fish soup) is poured into the broth cup; pies or a piece of kulebyaki are served separately on a pie plate, chopped parsley or dill and a slice of peeled lemon are served on a rosette.

§ 6. SWEET SOUPS

To prepare sweet soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts produced by the food industry. The liquid base of these soups is fruit infusion. The berries are placed whole, and the fruits are cut into pieces (cubes, slices), large dried fruits are cut into several parts. Berries and fruits that are damaged or bruised are wiped and added as a puree. Oranges and tangerines are added raw to the soup.

To obtain the required consistency, the soup is seasoned with diluted starch, and citric acid, lemon or orange zest, cinnamon, and cloves are added to improve taste and aroma. Sweet soups are served cold, but can also be served hot. Unlike compotes, sweet soups have a sour taste and a thicker consistency of a liquid base. Soups are served with a side dish and sour cream or cream. As a side dish they use: boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries; rice and semolina puddings, casseroles, which are cut into cubes (1-1.5 cm); wheat or corn flakes and corn sticks. Sour cream or cream is placed on a plate or served separately in a gravy boat. Separately on a pie plate you can serve dry biscuit, cupcake, dry cookies. These soups are served for breakfast or dinner, or can be used as a first course.

Fresh fruit soup. Apples and pears are sorted, washed, peeled and seed nests removed, cut into slices, slices or cubes. A decoction is prepared from the peelings. Add chopped apples and pears, sugar, cinnamon to the strained cooled broth and cook for 3-5 minutes. Then add potato starch diluted with cold water and bring to a boil. If the soup is not sour enough, then add citric acid.

Half the fruit can be pureed. For puree soup, puree all the fruits. In this case, the puree is diluted with a decoction, brought to a boil, poured

diluted starch and boil until thickened. The soup is prepared not only from one type of fruit, but also from a mixture of apples, pears, and plums.

Soup made from a mixture of dried fruits. Dried fruits are sorted, sorted by type, washed, large specimens of apples and pears are cut into pieces. Place apples and pears in a bowl, add water and cook for 15-20 minutes. Then add the rest of the fruit, sugar and cook until tender, add diluted potato starch and bring to a boil. You can add citric acid to the soup.

When leaving, put a side dish on a plate, pour in soup, add sour cream or cream.

Dried fruits and berries (apples, pears, prunes, apricots, dried apricots, raisins, etc.) 160, sugar 100, potato starch 20, water 900.

§ 7. COLD SOUPS

Cold soups are seasonal soups, as they are prepared in the summer. Cold soups include: okroshka, cold borscht, beetroot soup, green cabbage soup. They are prepared with bread kvass, beet broth, vegetable broth, and kefir.

These soups are prepared in a cold workshop, using specially designated dishes, equipment and boards with appropriate markings. At the same time, sanitary requirements are strictly observed when processing food, preparing and storing soups. Ready soups are stored in the refrigerator.

When on vacation, you can put pieces of drinking ice on the plate or serve it separately on a socket. Cold soups have a refreshing, pleasant taste and aroma.

For the preparation of cold soups, catering establishments supply ready-made kvass, but it can be prepared from rye crackers or concentrates produced by the food industry.

Preparing bread kvass. Rye bread is cut into small pieces and dried in the oven until a crispy crust forms. The water is boiled, cooled to 80°C, the prepared crackers are added and left for 1.5-2 hours to infuse, while the water is stirred periodically. As a result of infusion, a wort is obtained, which is drained and filtered.

Sugar and yeast diluted with the wort are placed in the bread wort, which has a temperature of 23-25°C, and placed in a warm place for fermentation for 8-12 hours. During the fermentation process, raisins, cumin, and mint can be added to the kvass. The resulting kvass is filtered, cooled and stored in the refrigerator or on ice.

Rye crackers 40 or dry bread kvass 35, sugar 30, yeast 1.5, spearmint 1.5, water 1200. Yield: 1000.

Meat okroshka. Okroshka is prepared with bread kvass, as well as yogurt, kefir, sour milk, and whey. The process of preparing okroshka can be divided into three stages: preparing the products, seasoning the kvass and leaving.

1. Chop green onions, grind part of the onion with salt until juice appears. Fresh cucumbers are peeled from rough and bitter skins, large seeds are removed, cucumbers with thin skins are not peeled. Processed cucumbers are cut into small cubes or strips. The eggs are boiled, peeled, and the whites are separated from the yolk. The yolks are rubbed through a sieve, and the whites are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. Dill is finely chopped. Prepared products are stored in the refrigerator until release.

2. Boiled egg yolks are ground with prepared mustard, salt, sugar and part of the sour cream, combined with green onions, ground with salt, gradually diluted with bread kvass while stirring and placed in the refrigerator. Seasoned kvass gives okroshka a good taste.

3. When leaving, put chopped meat, egg whites, cucumbers, onions on a plate, pour in seasoned kvass, add sour cream and sprinkle with dill. If okroshka is prepared in large quantities, then the chopped products (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when leaving.

Meat okroshka can be prepared with potatoes, which are pre-boiled and then cut into small cubes. It is allowed to replace fresh cucumbers with pickled cucumbers and radishes.

Beef 219, bread kvass 700, green onions 75, fresh cucumbers 150, sour cream 10, eggs 1 pc., sugar 10, ready mustard 4, sour cream 30.

Mixed meat okroshka. It is prepared in the same way as meat okroshka. In addition to beef, ham, lamb, tongue, etc. are used for its preparation.

Vegetable okroshka. The potatoes are washed well, boiled in their skins, cooled and peeled. The carrots are peeled and boiled. The radishes have their roots and tops cut off and washed well. Potatoes, carrots and radishes are cut into small cubes or short strips. In addition to the vegetables listed, you can use turnips and cauliflower for this okroshka. Vegetable okroshka is prepared according to the same principle as meat okroshka.

Borsch cold. The peeled beets are chopped into strips and simmered with the addition of vinegar until tender. Carrots, chopped into strips

simmer separately, then combine with beets, pour in hot water, add salt and sugar, bring to a boil and cool. Green onions are chopped. Fresh cucumbers are cut into strips. Chopped vegetables are placed in borscht.

When leaving, put boiled eggs on a plate, pour in borscht, add sour cream and sprinkle with dill. Borscht can be prepared without carrots, with meat or fish. Boiled meat or fish is placed on a plate when leaving.

Beets 250, green onions 63, fresh cucumbers 125, eggs 1 pc., sugar 10, 3% vinegar 16, water 800, sour cream 80.

Beetroot soup is cold. The beets are cut into small cubes or strips and simmered with the addition of vinegar. Young beets are used with tops; they are cut and boiled separately. Carrots, cut into small cubes or strips, are poached. Stewed and boiled vegetables are cooled. Green onions are chopped. Fresh cucumbers are cut into small cubes or strips. Prepared vegetables are combined, poured with kvass, salt and sugar are added.

When leaving, put half a boiled egg on a plate, pour in beetroot soup, add sour cream, sprinkle with dill. When preparing beetroot soup, part of the bread kvass can be replaced with beetroot broth.

Green cabbage soup with egg. Sorrel and spinach are simmered separately, pureed and mixed. Dilute with hot water, add salt and sugar, bring to a boil and cool. Boiled potatoes are cut into cubes or mashed and placed in cabbage soup. If cabbage soup is prepared from spinach alone, then add citric acid. Fresh cucumbers are cut into small cubes, boiled eggs are cut in half or into slices.

When leaving, put cucumbers and eggs on the plate, pour cabbage soup, add sour cream and herbs.

§ 8. QUALITY REQUIREMENTS FOR SOUPS. STORAGE LIFE

Borscht. In all types of borscht, beets, cabbage and roots must retain their shape. The form of cutting cabbage is into strips or checkers; the cutting of other vegetables corresponds to the cutting of cabbage. Consistency - soft, undigested. Color - raspberry red. The taste is sweet and sour, without the taste of raw beets.

Cabbage soup The cabbage and roots should retain their cut shape, and there should be a sheen of orange fat on the surface. The broth is colorless or pale brown. The taste of cabbage soup made from fresh cabbage is slightly sweet, with the aroma of sauteed vegetables, moderately salty, without the smell of steamed cabbage. The taste of sauerkraut cabbage soup is sweet and sour, with

the aroma of sauteed vegetables, tomatoes, but without sharp acidity. The consistency of the roots and onions is soft, the cabbage is slightly crunchy.

Cabbage soup is green. The cabbage soup made from pureed greens should have a homogeneous mass, without lumps of brewed flour, with a sheen of fat on the surface. The consistency is puree-like, slightly viscous, the potatoes are mostly boiled. The taste is slightly sour from the presence of sorrel, with the aroma of spinach and sautéed onions. Color - from dark green to olive.

Rassolniki. In all types of pickles, vegetables should retain their cut shape, and there should be orange, yellow or colorless fat on the surface. In Leningrad rassolnik, the cereal should be well boiled. The taste of cucumber pickle is sharp, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.

Solyanka meat. The products are cut into slices, the onion is chopped. Meat products, onions and cucumbers should retain their cut shape, with an orange sheen of fat on the surface. Lemon slice without peel. The taste is sharp, with the aroma of capers, sautéed onions, and cucumbers. The color of the broth is cloudy (from tomato and sour cream). The consistency of meat products is soft, cucumbers are slightly crunchy.

Vegetable soups. Roots, cabbage, potatoes, beans should retain their cut shape. The taste is moderately salty, with the aroma of fresh vegetables and herbs. The consistency of roots, bean pods, potatoes and cabbage is soft. The color of the fat on the surface is bright orange.

Cereal soups The cereal swelled well, but did not boil; roots and onions should retain their cut shape; There are glitters of fat on the surface. The taste is without bitterness, moderately salty, with the aroma of sautéed vegetables. The broth is clear. The consistency of roots and cereals is soft.

Soups with pasta. Pasta, roots and onions should retain their shape. The taste of the roots and broth from which the soup is made is without a sour aftertaste. The broth is transparent, a bit cloudy is acceptable. The color of chicken and meat broth is amber, yellow; mushroom - light brown. The consistency of roots and pasta is soft.

Puree soups. They have a homogeneous mass, without lumps of brewed flour, pieces of unprocessed food and surface films. The consistency is elastic, reminiscent of thick cream. White color

or corresponding to the product from which it is prepared. The taste is delicate, moderately salty.

Clear soups. The broth is clear. The color of the meat broth is yellow with a brown tint; chicken - golden yellow; fishy - light amber or slightly green. The taste is moderately salty, with a pronounced aroma of the product from which it is prepared. There should be no glitter of fat on the surface. The products included in the side dish must retain their shape. Their consistency is soft. The color of vegetables is natural.

Milk soups. The consistency of the products from which the soup is made is soft; the shape must be preserved. White color. The taste is sweetish, lightly salted, without the taste or smell of burnt milk.

Okroshki. The meat and vegetables are cut into small cubes or strips, the onion is chopped. Color - light brown, cloudy (from sour cream and egg yolks). The taste is sour, slightly spicy, with the aroma of fresh cucumbers, dill and onions. The consistency of boiled products is soft, fresh cucumbers are crispy.

Beetroot soup. Beets and cucumbers are cut into small cubes or strips. The taste is moderately salty, sweet and sour, with the aroma of cucumbers, dill and the taste of beets. The color is dark red, after stirring the sour cream it turns white and pink. The consistency of beets is soft, cucumbers are crunchy.

Sweet soups. The liquid part is homogeneous, without lumps of brewed starch. Cereals or pasta are soft and should retain their shape; berries or fruits - not boiled. The taste is sweet and sour.

The quality of soups largely depends on the way they are stored. During long-term storage, the taste and appearance deteriorate, vitamin activity decreases, so ready-made soups are stored for no more than 2 hours. To avoid boiling, overcooking and burning, they are stored on a steam table (water bath). Soups seasoned with lezon are stored at a temperature of 60-65°C.

Meat and fish products served with soups are stored in broth on a steam table. Dishes for serving hot soups are heated to 40°C. Cold soups and food prepared for these soups are stored in the refrigerator. Dishes for dispensing cold soups are cooled to 12°C.

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 sauteed 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 filter. 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 folded 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.