How to salt food correctly? The question is not idle. After all, like any spice, you can not only improve a dish, but also completely ruin it. My grandmother, Anna Nikolaevna, said: “You know how to salt, you know how to judge.” From time immemorial there have been culinary rules: when and how much to salt. Let's remember them.

Rule one

Any liquid or semi-liquid dishes prepared with water should be salted only then , when they are completely ready, because food absorbs salt more evenly at the end of cooking.

The meat broth is salted 20-30 minutes before the end of cooking, so it will become transparent.

Vegetable soups - 10 minutes before the end of cooking.

Mushroom broth - at the very end.

Legumes(beans, beans, lentils, peas) are salted after cooking. If you salt them at the beginning, they will cook for a very long time.

However, from this rule there is exceptions: If you cook cereals, pasta, vermicelli, dumplings, dumplings, dumplings, as well as fish, fish soup or vegetable broth, then you need to salt the water at the beginning of cooking. In this case, the water boils faster.

Rule two

Meat should be salted very moderately; it already contains various salts. The delicate taste of a meat dish and its pronounced smell are preserved only with moderate salt consumption.

If you stew meat, you need to salt it 10 minutes before cooking, otherwise it will be tough.

When frying, pieces of meat (langettes, entrecotes, escalopes) are salted only when a golden brown crust has formed on them (usually 3 minutes before the end of cooking, otherwise they will be dry).

Meat dishes cooked on a spit are salted just before the end of roasting.

The liver is fried unsalted, otherwise it turns out too tough.

Rule three

Fish (either boiled, fried, or stewed), you need to salt it generously.

To make fish with a soft consistency firmer, it needs to be salted an hour before frying.

If you are going to fry or stew fish, then it is better to salt and pepper it raw 10-15 minutes before cooking, then it will not fall apart during the frying process.

Fish for baking in the oven is salted 5-7 minutes before cooking.

Rule four

Potatoes are salted differently, depending on how they are prepared.

Boiled potatoes, peeled, are salted as soon as the water boils.

Jacket potatoes are salted at the very beginning of cooking (if salted at all).

It is better to salt fried potatoes when they are almost ready, otherwise the slices or strips into which the potatoes are cut will fall apart.

If potatoes are boiled for mashing, then they add salt at the end of cooking, then it will be tastier.

Rule five

When frying vegetables, salt is added at the very end, otherwise the vegetables turn out stewed.

When frying eggplants, salt the pan, not the vegetables themselves - this makes it almost impossible to over-salt them.

Raw salads are salted before serving, otherwise the juice will stand out, the taste will deteriorate, and the dish will be unappetizing.

As you can see, salting food is an art.

If you also know the rules of this art, tell us about them and remember that under-salting is on the table, over-salting is on the back.

But why did we start our presentation of cooking techniques with porridges, and not, say, with soup? After all, it seems to be less difficult to cook; besides, soup is the first course, and porridge is the second course. Wouldn't it be more logical to start the story with soup? Isn't it more difficult to prepare porridge?

No. No more difficult. In culinary terms it is much simpler. And it was not by chance that we started talking about porridge as the first step in cooking.

It’s just that cooking itself is a complex and varied process. That is why the amount of culinary specificity here immediately increases. But porridges are simple compared to soups. After all, when preparing porridge, we must focus all our attention on one thing: obtaining boiled grain in good condition.

We don’t think about the water or milk in which this grain, this porridge is cooked. In this case, they are only an auxiliary means, a medium that helps the preparation, but by the end of it disappears completely.

Therefore, during the cooking process, we should not worry about the taste of this component, the taste of the liquid.

With soup, the situation is completely different: there we are talking about the tasty preparation of the medium, the liquid, and about preserving the taste of the solid part of the soup - meat, fish, noodles, vegetables, mushrooms, grains and other components that are different from each other, and sometimes they are opposite in their physical and biochemical data, requiring different attitudes and multilateral attention. This alone puts soup making at a higher level.

Everyone knows the dislike of soup grounds, which is more often observed in children, but also found in adults - the whole thing or any of its individual components: onions, carrots, parsley and, less often, beets and cabbage. And there are people who eat the grounds but leave the soup liquid, although these are much less common.

What's the matter?

We have already mentioned above that when food is placed (during cooking) in cold water, partial and sometimes complete digestion of all nutrients from the food occurs into the solution, into the liquid part of the soup. Therefore, even if cooked incorrectly, this part becomes tastier and richer than completely emaciated, boiled, devoid of nutrients meat, fish, vegetables, and grain.

Due to the fact that different products have different structures and therefore their boiling, melting and readiness temperatures are different, it turns out that in the general thickness of the soup some products (such as onions) manage to completely deteriorate, while others still retain some of their previous qualities and taste. At the same time, the taste of the entire liquid part becomes better and better.

That is why children, and even adults, refuse onions or carrots in soup, but eat slurry, meat or fish.

Well, let's not find fault with them too much, but try to extract useful guidance for ourselves from their reaction. We will prepare soups more carefully, more correctly, and, therefore, better.

What does it mean to cook soup correctly?

To answer this question, you will have to talk about soups in more detail. Let's start with the fact that soups arose relatively late. Several million years ago, people did not know what soup was. At that time he ate mainly fruits, berries, vegetables, and nuts. Later, meat and fish invaded life, and fire appeared.

Several millennia passed without soup, but with baked solid foods in addition to raw plant foods. And in the end the man could not stand it and began to look for an opportunity to cook. The invention of pottery meant as great a revolution in cooking as the discovery of fire.

Where there was no pottery, man created stone ones. This ancient utensil is still considered the best for making soups and is unlikely to be surpassed. But it was known to a small number of peoples and for a relatively short time.

The real flourishing of soups began only 100 years BC in the East, in China and neighboring Asian countries, and in Europe even later: in Southern Europe from the 15th-16th centuries, after the invention of earthenware and acquaintance with Chinese and Japanese porcelain and after creating glazed, enameled dishes. But even this dating gives only an approximate idea of ​​when real soups appeared. Their wider distribution among the people dates back to an even later time - to the 17th-18th centuries.

Of course, even in ancient times, before the invention of pottery, people knew how to cook and boil water and along with it other food products in hollow wooden, bamboo and other vessels, lowering stones heated over a fire into them. But what kind of soup was this? Even ancient, primitive people did not eat it, but caught and ate valuable boiled grounds - meat, fish, whole vegetables.

Real soup could only arise after non-oxidizing, strong and chemically pure utensils appeared, and people learned to cut up food products, select the most suitable parts from them, cut them, and understand the nature of cutting and its effect on taste. This was only approached 400-500 years ago. This means that soup as a dish is young.

In addition, soup is a sedentary person's dish. And he remains so to this day. Only in a strong, permanent family do they eat soup regularly. The lack of soup in the house is one of the first indicators and signs of family trouble.

That's why not everyone can make soup. It can be done by a person who is not only knowledgeable, or rather, knowledgeable, but also calm, balanced, confident, stable in his disposition, in his psyche, and at the same time not devoid of a creative streak, culinary and general talent. It turns out how many qualities you need to have, what complex of them you need to possess in order to prepare a “simple soup.” “Isn’t that a lot of honor?” - another reader will ask.

No. A little. “Simple soup” is not a simple matter at all. Or rather, if the soup turns out simple, then it is not a soup, it is better not to make it.

Soup must be prepared so that this dish brings health and celebration every time, every day, so that it is desired, so that it is eagerly awaited, so that it is served not haphazardly, but, as befits an important dish, solemnly.

It is no coincidence that a porcelain bowl was invented to serve soup in the East - a “ho-go” samovar, and in Europe a tureen was a large oval porcelain pan with a lid, which we can now only see in sets. It was in this dish that hot soup was served directly on the table, so that in the presence of all family members, the owner or hostess would ceremoniously pour it into plates - steaming and tantalizing with its aroma.

This tradition contained not only respect for the family, but also respect for the hard work of the housewife, for her main culinary work of the day - for soup, without which, as everyone understood, there would be neither work nor joy.

That is why in canteens and restaurants soup must be prepared by a cook of a higher class than a cook.

A cook can be compared to a paramedic, a chiropractor, who sometimes has more life experience than a doctor, and knows in detail one operation, which even a doctor cannot always perform as quickly and painlessly, because he has not been trained in it every day for many years. But the paramedic does not see the essence of the disease, does not know how to make a diagnosis, and cannot accurately determine what is important in the patient’s complaints. This requires higher knowledge; for this, experience alone is not enough, but an understanding of the principles of medicine is needed.

Same with soup. To cook it (not just one type, but any of the soups), you need to be a cook - have a higher culinary education, be a kind of “doctor” in the field of cooking.

It turns out, no matter how we approach this issue, soups are a higher stage compared to cooking porridge, and therefore we move on to them after long psychological preparation, which, although not completely, still replaces experience.

Cooking soups

Of course, we are talking about real, tasty, high-quality soups, and not about what is popularly called gruel. Soups are very easily relegated to the level of primitive and tasteless dishes if they are prepared without sufficient qualifications and, most importantly, without understanding their specific properties. It has been noticed that not all cooks succeed in making delicious soups and that for many it is much more difficult to prepare them than any complex main course.

Therefore, in most cases, soups are prepared carelessly - why bother when a good result is still not easy to achieve: quite often in the dining room and at home, soups become the most tasteless, unappetizing dishes.

They are eaten because “you can’t live without soup”, “you need something hot”, “lunch is more satisfying with soup”, “you definitely need soup in winter”, and for other similar reasons that are very far from the assessment of taste. And so we got used to it that at our banquets, evenings, dinner parties, name days, birthdays and other special occasions there are usually no soups. They are not served as “too simple” dishes, but are offered either only appetizers, or appetizers and hot, so-called “main courses”.

Meanwhile, soup prepared according to all the rules and with a high degree of skill is a decoration of the table, truly the first dish in its taste.

But making a good soup is a great art that requires special attention and time.

The main thing is that high quality is more difficult to achieve in soups than in all other dishes, due to a number of circumstances.

Briefly about the circumstances:

First. Soups turn out better the smaller they are cooked in. It is best to prepare soup for no more than 6 - 10 servings at a time, that is, in a saucepan (or cauldron) with a maximum capacity of 10 liters.
This means that homemade soup, cooked for 3 to 5 people, is preferable to anything else.

Second. Dishes for soups must be clay (faience, porcelain), stone or enameled, but in no case metal without any coating.
Soups are especially tasty in stone dishes, which are still used in some places in the Caucasus to this day. Thus, not only the material and coating, the protection of the inner surface of the cookware matters, but also its thickness, and hence its heat capacity and thermal conductivity.
The slower and calmer the soup simmers, the tastier it is. It’s even better when it doesn’t boil, but simmers.

Third. The ratio of water and other products in soups must be precisely balanced. By the end of cooking, the amount of liquid per serving should not exceed 350-400 cubic centimeters or milliliters.
The minimum liquid is 200-250 milliliters per serving. At the same time, during cooking you should neither pour out nor add liquid - both of them significantly worsen the taste. But this very condition is almost never met either in public catering or in the home.
It is necessary to correctly measure the amount of water and other products in the soup before cooking, taking into account how much water will boil away during the cooking process.

As you can see, the three main preconditions do not relate to the art of cooking itself, but are related, so to speak, to the technical conditions of cooking: time, utensils, fire, water and volume. In everyday life, they are often neglected, especially since in cookbooks they are not mentioned at all or are spoken of in such patter that they go unnoticed.

In addition, there are several more purely culinary rules that also need to be taken into account.

Here are the six rules, the six commandments in order:

First. Soups require high freshness of all products and their careful processing, removing all defects by cleaning, trimming, and scraping. Products for soup should be washed not only from external dirt, but also from foreign odors, which not everyone knows how or wants to do.
The cutting must be carried out so thoroughly that each piece of meat, fish, and vegetables put in the soup must first be completely cleaned, washed and dried, only then all the components are filled with water.

Second. When cutting food, the cutting form characteristic of a given soup must be strictly observed, because it affects its taste. This means that in one type of soup you need to put, say, a whole onion, and in another you need to chop it; carrots should be placed whole in one soup, in cubes in another, in strips in a third, etc., etc.
These are not external embellishment, decorative differences, but requirements dictated by the taste and purpose of the dish (soup).

Third. Adding ingredients to the soup should be done in a certain order, so that none of the components are overcooked and so that the entire soup does not boil for too long, but ripens just when all its components are cooked.
To do this, the cook must know and remember the cooking time of each product, each component.

Fourth. You should always salt the soup at the end of cooking, but not too late, at the moment when the main products in it have just been cooked, but have not yet been overcooked, have not been overcooked, and are able to absorb salt evenly.
If the soup is salted too early, when the food is still hard, then it takes longer to cook and is oversalted, since the salt mainly remains in the liquid, and if the soup is salted too late, it becomes both salty (liquid) and tasteless (thick).

Fifth. When cooking soup, you must constantly monitor it, do not let it boil over, try often, correcting mistakes in time, monitoring the change in the taste of the broth, the consistency of meat, fish, and vegetables. That is why soup is considered an inconvenient dish for cooks, because it does not let you go for a minute.
In home and restaurant practice, this is often neglected, leaving the soup to the mercy of fate.
A good cook does not take time into account when preparing soup, knowing that these “losses” will more than pay off in excellent quality.

Sixth. The most crucial moment comes after the soup is mostly cooked, salted and literally a few minutes remain - from 3 to 7 - until it is completely ready. During this time, it is necessary, as practical chefs say, to “bring the soup to taste” - to give it aroma, smell, piquancy, depending on its type and the requirements of the recipe, as well as on the individual skill of the cook, on his personal taste and desire.
Usually, it is this final operation that few succeed, and it is at this stage that the soup can be seriously spoiled. Meanwhile, a cook with a delicate taste at this final moment, adding a variety of seasonings and spices, is able to turn a seemingly ordinary soup dish into a masterpiece.

Finally, the soup is ready, removed from the stove, but even after that, a real cook is in no hurry to serve it on the table. He will definitely pour it quickly into the tureen (or “put” the solid part separately and fill it with liquid), let it stand under the lid for 7 to 20 minutes, so that the soup infuses, so that the spices and salt evenly penetrate into the meat or other components, so that the liquid part of the soup was not watery, but would have acquired a pleasant thick, velvety consistency (it is when the soup is poured into the tureen that the liquid thickens and mixes).

This soup has a pronounced aroma, tenderness, softness, the right temperature and is therefore well perceived by the organs of touch, smell and digestion. Many soups continue to “ripen” even after being poured into plates (in no case should this be done with metal, but with enameled, porcelain or wooden ladles).

Now all that remains is to put in them dill, celery, parsley, sour cream, lemon, a solution of fruit leaves, and sometimes croutons, flakes, poached eggs - and the soup has finally acquired flavor completeness and integrity.

And one more property, one feature, soups have. A feature that turns them into privileged dishes. It is not recommended to reheat soups. They are best eaten immediately after cooking. Even very well-cooked soups lose flavor after reheating.

Only one type of soup - daily cabbage soup (lean, mushroom broth with sauerkraut) - improves its taste after a day (no more!), of course, with proper storage: in glass, enamel or clay, that is, non-oxidizing containers. This makes it clear why people don’t like to prepare soups for banquets: they cannot, like appetizers, be prepared a day in advance and put in the refrigerator.

Already from this very cursory enumeration of the basic rules for preparing soups and their properties, it is clear how complex, and most importantly, labor-intensive and capricious the soup is, and how much we usually miss by preparing it somehow, hastily, not according to the rules.

Of course, each specific soup has many more little cooking secrets that are easy for an attentive, observant person who has mastered the above basic rules.

In world culinary practice, one and a half hundred types of soups are known, which are divided into more than 1000 types, and each type also has several subtypes or variants. So, for example, there are 24 options for cabbage soup, 18 for soup, 22 for borscht. But, of course, only the types of soups differ sharply from each other. Of the 150 world types, only the peoples of Russia and the Near Abroad have approximately 90.

There are several hundred types and variants of soups. They are often mistakenly considered different soups. For example, potato soup, dumpling soup or noodle soup. In fact, these are not different soups at all, but completely identical or one type. And they are prepared according to the same technological rule and have the same set of components in their culinary essence.

Of all the variety, of the true kaleidoscope of soups, we use at most two or three types, or even one, in catering and at home, using only its different variants. This, of course, is irrational. That is why the development of new types and types of soups and their widespread introduction into both public and home nutrition is our common task that affects everyone.

And now some purely practical advice.

When is the best time to eat soup?

Of course, during the day, ideally at 13:00.
It is irrational to eat soup early in the morning. It overloads the stomach of a person who has rested from sleep and reduces performance during the best, “lightest” productive hours of the day.
In the evening, at dinner, soup should also not be eaten - it weighs down the stomach, causes rapid sleep, but at the same time speeds up the digestion process during sleep, which sometimes leads to sleep disturbances, waking up in the middle of the night or very early in the morning.
A plate of soup for lunch (full, good, “heaped”) is quite a sufficient norm per day. It is best to make soups thick, so that it is a thick (vegetable) with a small amount of rich liquid, and not a liquid in itself like broth.

How to calculate the amount of liquid in soup? There is a simple, even primitive, but absolutely correct way: pour into the pan as many plates (full!) of water as the number of servings you intend to receive. Excess water will boil away during cooking, and the remaining water along with the grounds will make up just a full plate!

How to prepare and cut vegetables for soup?

Good cookbooks always indicate the shape of cutting vegetables for soup, because the taste depends on the shape. To choose the cutting form yourself, you must first look at the general composition of the soup, namely, carefully read the recipe.

The more components in the soup, the richer and tastier it should be. Hence, with a large number of components, the cutting should be larger, and with a small number, smaller. This is a general rule. If the soup is vegetable, cut the vegetables as finely as possible. If the soup is cereal, dumplings, dumplings, etc., then the vegetables are always added whole: whole carrots, onions, turnips, potatoes, etc.

Yes, because the taste of dumpling soup should be created by dumplings, cereal soup should be created by cereals, meat soup should be created by meat, and not by vegetables, the role of which in this case is to modestly complement, accompany in taste, and not stand out.

The order of adding ingredients to the soup is usually indicated in cookbooks, you just need to not neglect them. If they are not in the recipe, then you need to proceed from the cooking time of the existing components and lay them in so that they ripen at the same time.

A table of cooking times for each product is usually available in cookbooks. But, unfortunately, these tables are almost never used. Therefore, we present a typical procedure for cooking soups with meat, fish and purely vegetable.

Meat soup

1. Pour water (or boiling water), add meat, bring to a boil.

2. Add a whole onion or finely chopped onion and at the same time carrots (whole or julienned), parsley, radish, turnips, and beets. At the same time or earlier, vegetables such as legumes and sauerkraut are added to soups. But more often they are cooked separately, in parallel with the main soup in another container and mixed together towards the end of cooking.

3. After 30 minutes, you can add potatoes, cereals - wheat, rice, buckwheat.

4. 35 - 40 minutes after the start of cooking, you can add fresh cabbage of various types, zucchini, etc.

5. After 45 minutes - 1 hour - tomatoes, pickles, apples (sour).

6. After 1 hour 20 minutes - spices (second batch of onions or green onions, garlic, dill, and salt, etc.). At the same time or a little earlier, remove the onion, whole, from the soup so that it does not fall apart and its leaves, boiled with an unpleasant taste, do not spoil the soup. A Russian proverb says about such soup from a careless housewife: “You’ll spit more than you eat.”

Fish soup

1. Pour some water, add some salt, let it boil, add finely chopped onion, potatoes in wedges, bars or cubes, and carrots in strips.

2. 15 minutes after boiling, add the fish, cut into equal pieces (no more than 10x4 cm), boil for 10 - 12 minutes, add bay leaf, pepper, parsley, tarragon, and dill during the cooking process.

3. Depending on your desire, add one of the following components:
a) pickles, cucumber pickle or lemon and boil for 1 - 3 minutes;
b) tomato juice 0.5 cups or paste 2 - 3 spoons and warm over low heat, but do not bring to a boil.

Vegetable soup

From two to seven vegetable components are added so that they are similar in their cooking time: for example, all root vegetables are added at the same time and earlier than cabbage and other tender vegetables.

The onion is placed first and finely chopped. Boil vegetables over low heat until soft, then salt them, add sour cream and spices. Vegetable soups are the fastest-cooking ones.

The given standard procedure for cooking soups allows each person to prepare at least two dozen very different soups of different composition, consistency and taste.

For all the complexity of creating a good taste in soups, for all their capriciousness to conditions (freshness of food, proper utensils, sufficient time), soups have one extremely convenient property - they are very flexible and flexible in their combinations, and therefore, in order to prepare a tasty soup, no the need to memorize its exact recipe.

You just need to learn the above rules, understand their meaning and remember the order of adding products to the main types of soups. The rest is the result of your free creativity.

But since novice cooks have a very strong admiration for a certain recipe, I will point out those ways of improving and varying the taste of soups, methods of changing their composition, which are usually not included in any recipes in cookbooks and which at the same time give every beginner an excellent opportunity become the “original” creator of soup and thereby quickly get used to independent and more varied cooking, quickly give up pedantically clinging to a recipe like a blind man to a wall.

The main possibility of varying soups and improving their taste is not in changing and replenishing their solid part, but in changing the usual composition of the liquid part.

This secret is no longer a matter of ABC. It is difficult to come to the idea of ​​the very possibility of modifying the liquid part, because this part is traditionally the most stable. There are peoples who make soups only with water, for example, this is Russian national cuisine. There are peoples who make soups primarily with milk, as is customary in Estonian national cuisine and partly in Finnish.

And there are also national cuisines that allow the preparation of soups with kvass, and with beer, and with vegetable or fruit juices, or that do not use water at all in soups, but pour separately prepared solid part, sometimes not even boiled, but either raw , or fried, with sour dairy products: ayran, katyk, sour cream. These are the Central Asian national cuisines, where raw chopped young vegetables, doused with katyk, give the cold summer soup chalop, and fried pieces of meat, boiled in boiling water with fat and vegetables, form shurpa.

Finally, there are a number of ancient national cuisines that have developed an exceptionally masterly and complex structure of soup liquid, providing the finest solutions from a mixture of water, egg yolk, various acids, such as citric, lactic, as well as the introduction of fermented milk products that do not coagulate even at boiling point !

But this is preceded by subtle culinary “tricks” using starchy mucus, decoctions, eggs and the use of other techniques (for example, introducing small stones, thin aspen sticks, silver objects into the soup) that delay this or that process or, conversely, speed it up .

Thus, the culinary creativity of a number of peoples proves that the taste of soup can be completely changed by using various liquids (or additives to them), without affecting the composition of solid products. Variations with the liquid part change the taste of the soup as a whole, and this makes it possible to literally make a revolution in the preparation of soups, allowing a beginner to immediately become a grandmaster, bypassing the stage of both the discharger and the master.

So, pay attention! Here are a few specific recipes for quickly transforming ordinary, boring soups into completely new ones to taste.

INTRODUCTION TO MILK AND FERMENTED MILK PRODUCTS IN SOUPS

Have you ever eaten fish soup with milk? Or milk soup with fish? No? Seems impossible? It's not tasty?

But try it. You have cooked ordinary fish soup, that is, you have boiled fish with vegetables or cereals (onions, carrots, potatoes, rice) for 10-12 minutes. Drain the soup or, better yet, remove the fish from it, as the vegetables will not interfere. Place the fish in a separate plate or bowl. Now take a quarter or half a glass of cold boiled (required!) water and carefully dilute a tablespoon of flour in it (wheat, rice, rye - it doesn’t matter). Shake to distribute the flour evenly. Now pour this liquid into the soup without fish boiling over low heat and stir. After boiling for two to three minutes while stirring, pour half a liter of milk into the same soup and bring the mixture to a boil, continuing to stir it.

As soon as the first signs of boiling appear after five to six minutes, taste the soup liquid with a spoon (it should be slightly cooled, not fiercely hot). If during the test you feel neither the taste of milk nor the taste of fish soup, but see that some kind of unknown to you, but clearly pleasant symbiosis has been created, a certain indissolubility of the new soup liquid has appeared, then everything is in order and you can put fish in the soup .

The soup, now with fish, needs to be heated for one or two minutes, and it is ready. Let it sit, like all soups, for 10 minutes, and then eat to your health. I guarantee that this will give you a new culinary pleasure.

It would seem like a small trick, almost imperceptible, take out the fish (one!), add a spoonful of flour (two!) - a trifle, but it is a complete guarantee that the milk will not curdle, and, in addition, the taste is completely new.

Otherwise, even very fresh milk will curdle in 50 cases out of 100 if it comes into too sharp contact with fish broth, not to mention the taste that we got and the velvety quality that will bring you surprise and pleasure, of course, with quick Hastily combining milk with broth will not work.

Using the same scheme, you can add milk to vegetable soups made from root vegetables, but without sour vegetables.

Another culinary trick with soup can be done not with sweet, but with sour milk or with some fermented milk product - katyk, sour cream, suzma.

It's even easier here. But the taste is excellent. Take the following set of products: potatoes, carrots, onions, tomatoes. Literally just a piece or two. This soup is convenient when there are few vegetables, but you need to feed several people. And add one to one and a half cups of rice to this set. Cut the vegetables as finely as possible, just don’t rush with the tomatoes, they should be added at the very end.

Pour a lot of water, add rice to boiling water, cook it until half cooked, then add vegetables (according to the rules already familiar to us) and cook over high heat with the lid open until almost all of the water has boiled away. As soon as this happens, pour half a liter of sour cream or half a liter of katyk or yogurt into the resulting liquid porridge. Your soup is ready. Its liquid part is almost without water, fermented milk. And the taste is very unusual and tantalizingly appetizing. Give it a try. Just remember to add salt at the end of cooking.

Due to the ease of preparation, this soup of the Pamir peoples is just right for beginners in cooking. Here you don't have to adjust the soup liquid to taste. Sour cream or yogurt will do this for you. You can add garlic, parsley, dill to the hot porridge before pouring sour cream, and the taste will improve even more: it will become “thick”, “strong”, “bright”.

INTRODUCTION TO EGG SOUPS AND EGG PRODUCTS

Cooks from both the East and Western Europe have long sought to enrich the taste of soup liquid with eggs. And although they followed different paths, they came to one decision, one fundamental conclusion: to create an egg emulsion that can dissolve, but not coagulate in hot water, is possible only with the help of vegetable oils, acids and a small dose (sometimes drops) alcohol.

This discovery was made in different parts of the world and at different times. In Asia, in Armenia and Georgia - during the time of the Argonauts, several centuries BC; in ancient Media and Assyria, perhaps even earlier. But here it peacefully dozed for almost two and a half millennia, enriching only the local menu of the peoples of Iran, Transcaucasia and Turkey with several types of soups, into the liquid of which either one yolk, or a yolk with a small part of the white, or the whole egg or just the white was introduced .

In Europe, in Spain (on the Balearic Islands), in the 17th century, two thousand years later, the same culinary discovery was repeated. However, here it served as the basis for the creation of the now familiar mayonnaise and thereby acquired wide and lasting world fame.

But things did not come to the creation of egg-emulsion soups in Europe. European cooks did not consider it possible to dilute an egg in water to a colloidal state so that it could not coagulate even in hot water. We settled on mayonnaise. In soups, they found it possible to introduce only a whole, not dissolved, but the so-called poached egg, that is, one that would float in the soup without curdling.

To do this, part of the soup liquid of the already completely prepared soup is poured from a saucepan into a wide porcelain or earthenware cup, a little wine vinegar or lemon juice is added there (half a glass per half liter - a liter of soup), previously whipped with a spoon of sunflower or olive oil, and, stirring all this, they lower a fresh egg there. This is one of the secrets: they don’t drive the egg in there, but lower it.

This means that the egg is first carefully broken and just as carefully poured into a saucer or a separate clean plate so that the yolk does not break, but floats on the white. Then, when the mixture of soup with wine vinegar has been prepared in another bowl, an egg is carefully poured into it from the saucer, or, as the cooks say, an egg is lowered into it.

This is tailoring.

What's the point of this subtlety?

If you immediately beat an egg into a ready-made boiling or hot soup, it will instantly curdle, and, in addition, it will curl extremely ugly: some kind of grayish threads, flagella, nodules, not to mention the fact that it will be tasteless, and for the soup itself it won't be of any use. It will simply be a foreign additive that does not suit your taste.

If we pour an egg into a mixture of soup (water) and acid, and even whipped with butter, and at a slightly reduced temperature compared to hot soup, then the egg not only will not curdle, but from the acid it will acquire elasticity and enhance its bright, brilliant color . In addition, it will be cooked just so that it will be neither liquid nor solid, but jellyfish-shaped. And therefore, in the soup it will float not on the surface, but in the middle of the liquid, like a submarine. This soup is very effective.

The fact that acid creates the conditions for sewing is clear. But why pour an egg from a special plate into a cup, and not immediately beat it into it? At first glance, this technique seems completely unnecessary. However, in cooking there are no unnecessary trifles. It is in them that sometimes lies the key to an important result.

If you try to immediately drive an egg into a cup with a mixture of soup and acid, then, firstly, it may spread, and if this happens in a separate plate, then the egg can be replaced with another. Consequently, one of the reasons for this manipulation is precaution, which is always useful in the culinary business, where it is easy to spoil and difficult or impossible to correct.

But this is not all and not the main thing.

The main thing is that no matter how carefully we try to crack the egg into the cup, we cannot change the laws of physics. The egg may not spread, and a skilled cook will never spread, but it will inevitably fall vertically with the acceleration of gravity according to Newton’s famous law! This means that the egg will inevitably break through a thin layer of vinegar-oil light film, which will float on the surface of the soup and fall directly into the soup, into the water. Thus, all our precautions will be unnecessary. You might as well just crack an egg into a soup pot. Therefore, we will spoil the egg in the soup in the same way.

The most ancient civilizations of Asia created an even more complex and at the same time even simpler combination for introducing eggs into soups. The egg is first beaten, with the yolk and white separated, and then combined. This way it takes a little longer, but it is much better, higher quality and more accurate. Then add citric, pomegranate or tartaric acid (pomegranate juice, wine vinegar, sour dry wine) to the beaten egg and beat again into a homogeneous mass - liquid. This is the first step, the first stage.

The second step is to thicken the soup liquid itself, the broth (water), before adding the egg. We are already familiar with this technique - it involves adding flour to the soup (water). But you cannot dissolve the flour in hot water - nothing will come of it, because the flour will boil into a clot or pellets. You need to dilute the flour in cold boiled water, and then pour this mixture into the hot soup and stir. There should be more flour than for fish soup with milk - two to two and a half spoons per liter.

After this comes the third stage, the third step.

Introducing a beaten egg, even with acid and even into thickened soup, is still dangerous: the egg will curdle - it is very tender, and the soup (water) is too hot. What to do?

A solution was found. It turned out, as always happens in such cases, to be very simple. The whole subtlety is that you need to pour part of the soup from the main mass into a cup and mix it with a beaten egg. The soup should be a little more than half as much as the egg, and a little more not in weight, but in volume. And since the egg, beaten with acid, has sharply increased its volume, then you should take about 65-70 percent of the soup, but no more. Only in this case the egg does not coagulate, but... combines perfectly with water into a colloidal solution. You just need to beat it thoroughly. And then pour this egg-soup mixture into the rest of the soup. In this way, the dissolved egg firmly loses its ability to coagulate, even ending up in hot, ready-made soup removed from the stove. This is how many Armenian, Georgian, Turkish, Persian and Moldavian soups arose.

As for the soups of the Kurds, Arabs, Aisors and Syrians, only one yolk is most often introduced into them. It's much easier. In addition, introducing a whole egg gives a slightly worse taste and requires more salt and acid.

It must be remembered that after pouring the egg-acid-soup mixture from the cup directly into the hot soup, you must continuously stir it vigorously with a wooden spoon for at least 7 minutes. Only after this can you be sure that the egg will not curl. But the soup acquires a surprisingly elastic and dense, absolutely elastic consistency, not to mention a completely unusual taste.

It should also be borne in mind that soups with dissolved eggs require that their broth be prepared with an increased amount of onions (three to five onions per 1 liter of water). This is one of the most original achievements of culinary invention of the past - egg soup.

Subsequently, in Europe, this achievement of culinary specialists of the Ancient East was developed and supplemented with new elements - they began to combine an oriental-style beaten egg with sour milk and beer and introduce it in this composition into soups, especially bread ones. This also gave interesting taste effects and expanded the repertoire of soups.

It remains to say a few words about the bread soups we mentioned.

They are simple in composition and technology. But here the preliminary preparation of the material, the raw materials, is important.

For bread soups, you don’t need just any bread, but carefully dried crackers from well-baked rye bread. Such crackers must be dried by yourself and specially. You should not use stale bread for bread soups. It will be tasteless, even disgusting. But properly made bread soup is delicious.

First of all, let's take care of the breadcrumbs. A loaf of fresh black bread should be cut into thin narrow slices and dried over low, gentle heat in the oven, without allowing the bread to burn.

Pour boiling water over these fragrant crumbly crackers and leave for two hours. To speed up the drying time, you can grind them in a coffee grinder or food processor and pour boiling water over them. Then the mass will cook faster. But you don’t just need to soak the crackers. It is necessary that they ripen into a gelatinous mass, which acquires a special taste. And ripening takes time, at least an hour for ground crackers.

Then you need to put this gelatinous bread mass on low heat, and all cooking must take place in an enamel bowl. Here you need to be especially careful.

The bread mass should warm up, but under no circumstances boil. That is why it is poured, if not with boiling water, then always with boiled water.

Bread is a ready-made, baked (that is, a kind of boiled!) product. To boil it again means to spoil it, to decompose it into its component parts. Thus, boiling in bread soups is eliminated. Sometimes they are prepared in a water bath.

As soon as the bread mass has warmed up, add a little sugar, or better yet honey, or both. Then dried fruits are introduced, most often raisins, pears, prunes, fruits that do not have acid, or fresh apples of sweet table varieties, such as cinnamon, also lacking sourness. You can add plums and any non-acidic jam - quince, strawberry, cherry, pear, yellow plums, etc. During the process of slow heating, the bread mass should organically combine with the sweet fruit and honey part.

Only when complete diffusion occurs will the bread soup acquire its true taste and turn into a delicacy.

Quite often this moment (and it is determined only by trial and skill) is not waited for and they eat soup that is actually half cooked, a semi-finished product, thinking that it turned out well anyway.

But this moment will come only when, in addition to the indicated components, you add more spices to the bread soup - cinnamon, star anise, cloves - each on the tip of a knife, and put well-whipped heavy cream on top (one or two large spoons).

Anyone who has never tried real bread soup in his life (a “soup” only in name, but in essence a delicacy) has undoubtedly made a gap in his culinary and taste education.

We dwelled in detail on the cooking of various products and especially on the preparation of soups, based on their significance in the culinary art.

Now that we have thus passed, as it were, the equator in our culinary course, we can safely move on to more complex culinary techniques - frying and stewing.

It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, easy to digest, and have a beneficial effect on the gastrointestinal tract. One of them is beef soup. What are the advantages of beef as a dietary meat and how to prepare incredibly tasty beef soup - read the article.

Where does this popularity come from? Beef is an excellent source of iron, which is necessary for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

Which beef to choose for soup?

There are two options for cooking soup: with meat or with bones (most often ribs). If you like soup with pieces of meat, it is better to choose beef brisket. The meat should be deep red in color, not lean, but with small patches of creamy white fat.

For those who prefer broth, stores sell ribs. They make it possible to get a flavorful, rich, but not too fatty first course.

Beef soup options with photos

There is no single classification, since different cuisines around the world offer their own answers to the question of how to prepare beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the simplest soups based on beef broth:

• rice soup with beef;
• bean soup with beef;
• thick soup with beef and vegetables;
• beef kharcho soup;
• buckwheat soup with beef.

Any of these soups can be prepared either on the stove or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in a container and go about your business. Beef soup in a slow cooker turns out much tastier than cooked in a regular saucepan, since it does not boil over high heat, but simmers slowly at a stable temperature.

What kind of beef soup to make is the housewife's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to prepare a truly tasty first course!

Rice soup with beef

Ingredients:

• water – 2.5 l;
• beef (pulp) – 400 g;
• steamed rice – 60 g;
• carrots, onions - 1 pc.;
• dill – 1 small bunch;
• bay leaf – 1 pc.;
• allspice – 4 pcs.;
• Sunflower oil – 3 tbsp. l.;
• salt, ground pepper, cumin.

Preparation:

Wash the beef under running water, cut into small oblong pieces, and place in a saucepan with cold water. Add bay leaf, allspice, salt and place on the stove. Cook covered (required!) over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots over medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until done. After this, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, and salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (cazuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a dish of Chilean cuisine - cazuela. In Chile, this first dish is comparable in popularity only to Ukrainian borscht. But in terms of ease of preparation, it is many times superior to borscht!

Ingredients:

• water – 4 l;
• beef ribs – 1.2 kg;
• potatoes – 3 pcs.;
• green beans – 200 g;
• carrots, onions, corn cob, bell pepper - 1 pc.;
• pumpkin – 300 g;
• rice – 3 tbsp. l. (0.5 cup);
• garlic – 2 cloves;
• salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled pan, fill them with water, and put on gas. When the water boils, reduce the gas to minimum, skim off the foam, add oregano, finely chopped garlic, paprika, salt and pepper. How long does it take to cook beef for soup? No less than 1.5 hours. The longer the bones cook. the more aromatic and tasty the soup will be.

While the broth is cooking, wash, peel and chop the vegetables. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell pepper - in cubes. The cob is cut into pieces according to the number of servings of soup.

After 1.5 hours, remove the ribs, strain the broth several times (until it clears) and return the bones to it. Add bell pepper and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes, add corn and pumpkin, stir the soup and leave for 10 minutes again. Now add the last ingredient - beans. Cover with a lid and simmer on low heat for 15 minutes. When we put it on plates, make sure that all the ingredients get into each of the servings.

Thick soup with beef and vegetables

Beef soup, the recipe for which you are now reading, is best prepared for lunch for a male company. It is not greasy, but very filling thanks to the rich broth and lots of vegetables.

Ingredients:

• beef – 0.5 kg;
• potatoes – 0.5 kg;
• zucchini, carrots, onions, bell peppers, large tomatoes - 1 pc. each;
• garlic – 3 cloves is enough;
• butter – 1 tbsp. l.;
• salt pepper;
• vegetable oil – 2 tbsp. l.;
• sugar – 1 tsp;
• dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Carefully add boiling water to cover the meat and simmer for 0.5 hours.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Grate one large potato, cut the remaining two into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add grated potatoes (this is what will give the soup thickness) and zucchini, simmer again for 10 minutes. Now it’s the turn of the diced potatoes. Place it in a frying pan and mix all the ingredients. Salt, pepper, add boiling water so that the water is level with the vegetables and meat. Cover with a lid and simmer over low heat until the potatoes are done.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

The result is a bright, tasty beef soup. It has a consistency similar to stew.

Beef kharcho soup

Ingredients:

• beef on the bone – 1 kg;
• water – 3 liters;
• carrots, onions – 2 pcs.;
• rice – 0.5 cups;
• garlic – 1 small head;
• tomato paste – 5 tbsp. l.;
• sunflower oil – 5 – 6 tbsp. l.;
• adjika - to taste;
• dried herbs, ground pepper, salt, bay leaf.

Preparation:

Pour water into a saucepan, place pre-washed meat, one peeled onion and one peeled carrot into it. Salt, pepper, add a few bay leaves. Put on the fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, remove it and the vegetables from the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, and cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, add salt and dilute the frying with a ladle of broth. Let it boil and put the finished roast into the broth.

Separate the meat from the bone and cut into small pieces. Dip it into the broth, add washed rice, dried herbs, adjika, if necessary, add pepper and salt. Simmer the kharcho soup over low heat until the rice is ready.

Buckwheat soup with beef

The query “beef soup photo recipe” reveals a beginner who wants to prepare a tasty dish without mistakes, strictly following the recipe. It was for such beginners that kitchen gurus came up with a simple soup with egg and beef. It will take a little time to prepare, and the whole family will be satisfied and well-fed.

Ingredients:

• beef brisket – 700 g;
• carrots, potatoes - 1 pc.;
• onions – 2 pcs.;
• buckwheat core – 1.5 cups;
• sunflower oil – 2 tbsp. l.;
• garlic – 2 cloves;
• mixture of peppers, salt, bay leaf.

Preparation:

Place the brisket in cold water and leave for an hour. When the meat is a little wet, add salt and a mixture of peppers to taste, bay leaves to the pan and put on gas. After boiling, cook over low heat for 1.5 hours, making sure that the broth barely simmers. As a result, the meat will become completely soft.

The finished brisket should be removed from the broth and cut into portions. Strain the broth through cheesecloth.

Cut carrots, onions and potatoes into cubes. Place the meat in a heated frying pan, fry for a minute, add onions and carrots, fry until tender. You can add a ladle of broth. Add the roast to the broth and bring to a boil. Add potatoes and buckwheat, pepper, and if desired, decorate the soup with chopped herbs. Cook until the buckwheat and potatoes are ready.

This is one of the simplest options for beef soups, in which the cereal can be replaced with lentils, pearl barley or rice.

vesdoloi.ru

The fat obtained from prolonged cooking of meat is one of the universal products. It can be eaten simply or added to a variety of dishes. However, not everyone knows how to cook broth correctly. Below you will find all the necessary information on this matter, so get ready from now on to prepare only the right pork broth, which will always taste good and look clear.

What to make and how long to cook pork broth

When choosing meat for broth, you should give preference to a piece with a bone, which has a large amount of connective tissue. This will allow the prepared liquid to be more rich and aromatic. You can also use the advice of the butcher shop seller. The fact is that each manufacturer cuts pork carcasses differently. Some even indicate on the packaging that this particular part of the meat is recommended for cooking. Of course, you can cook the broth with pulp, only then it will be less tasty and rich.

As for the cooking time, this is a lengthy process and will take about 2 hours. During this period, the meat will cook well, become soft and tender, and the bones will have time to release their substances.

The addition of vegetables will enrich the bouquet of aromas and taste. There is a certain vegetable set that is best suited for this purpose. It includes regular onions, celery and its roots, as well as carrots. For 2-3 liters of water, 1 piece will be enough. each such vegetable ingredient.

Turnips, bay leaves, parsnips and leeks also create harmony with pork broth. A variety of roots can also be added. The main thing is to be guided by individual preferences.

Water quality will also play a significant role. Do not use tap water. It is better to use spring, bottled or well water. In extreme cases, filtered will do. The softness of the water will also produce a delicious broth. When cooked in a hard liquid, meat releases its juices in a smaller volume.

How to properly cook pork broth

To make pork broth successful, it must be prepared correctly. First of all, the whole piece of meat should be thoroughly washed. Next, place it in a suitable pan and fill it with exclusively cold water, the amount of which depends on the weight of the meat component. For 1 kg of meat you will need approximately 2 liters of water. You can also add vegetables right away. Of course, it is important to clean and wash them first. There is no need to grind any of the ingredients.

Having set high heat, place the container on the stove, bring to a boil and, after removing the film and adding salt, continue cooking at the minimum level until fully cooked for about 50 minutes.

When to salt

There is no need to add salt immediately. This will make the meat tougher and take much longer to extract its juices. The optimal period for pickling is 15 minutes before the end of cooking.

Why is pork broth cloudy?

Undoubtedly, at least once every housewife turned out a rich liquid that was cloudy, with some strange floating particles. To prevent this from happening again, you should immediately remove the resulting foam after boiling. A slotted spoon is perfect for this purpose. With this device you need to carefully collect the foam without mixing with all the water. It is better to continue further cooking without a lid.

How to cook lush

biscuit with condensed milk

read our article.

Take note of the recipe for barmless noodles with minced meat - an interesting dish that is easy to prepare.

Do you know what to serve with red wine? Try our snack options.

How long and how to cook pork broth on the bone

Before placing the meat on the bones in the pan, it must be thoroughly rinsed. Dividing into parts is prohibited! The meat component should release its juices slowly. Only in this case will the broth get an amazing taste.

Having placed the pork with the bone in a container, pour in cold water (in the proportion of 3 liters per 1 kg). In this situation, we are only interested in broth, and not boiled meat. The liquid will gradually warm up, and the meat will begin to give it its substances necessary to obtain the broth. By dipping pork into boiling water, the protein will immediately seize on its edges, preventing the release of extractive components.

Bring to a boil with the lid closed. When it boils, immediately reduce the heat to the maximum minimum and do not cover it any more. Immediately remove any foam that has formed. If it sticks to the walls, wipe it with a damp and clean cloth. Depending on the weight of the whole piece, the cooking time will vary. Time frame: from 1.5 to 2.5 hours.

When half an hour remains before the end of the allotted time, you can safely flavor the broth with the roots and vegetables you like, not forgetting to peel them. To further enhance the taste, you can pre-bake these components or gild them in a frying pan without a drop of oil. After another 15 minutes you can add salt.

After turning off, it is important to strain the finished result using gauze. Boiled meat can be used to prepare other dishes, but boiled vegetables and bones no longer represent any value.

How to cook clear pork broth in a slow cooker

The multicooker has become an indispensable assistant in many kitchens. Of course, it will also help you prepare pork broth.

A piece of meat weighing 1 kg is cleaned of possible films and washed thoroughly. Place the prepared component in the multicooker bowl and fill it with water, about 3 liters. Also add the peeled onion; it can be cut in half.

The “Extinguishing” program is perfect for this purpose, and it will take 2 hours. Be sure to watch for foam and remove it immediately. After 100 minutes, add salt and cook until the selected mode is completed.

NoteFood.ru

Beef soup - general principles of preparation

Soups are an integral part of the table of many national cuisines, and for good reason! After all, they are very useful for our digestive tract. In addition, studies have proven that people who include soups in their daily diet consume fewer calories due to the rich broth, and, therefore, are less susceptible to obesity. The abundance of soup recipes is simply impressive! Whatever they are prepared with.

Surely, every housewife has at least several recipes for making delicious, aromatic beef soups in her arsenal. This type of meat is deservedly considered one of the most popular food products today. Beef has good taste and nutritional properties, and has a great aroma. It contains a wide range of valuable proteins and large amounts of iron, which is involved in oxygen synthesis. That is why beef soups must be present in every person’s diet.

Depending on the age category of the animal, beef can be tender, like veal, or tough due to the rough structure of the muscle tissue - this is an indicator of the animal’s advanced age. For soups, it is better to choose the “golden mean”, that is, the meat of large, but fairly young cattle. The most valuable meat is considered to be one-year-old, well-fed animals, which can be easily recognized by their bright, rich red color. Too dark a color, on the contrary, indicates a fairly advanced age of the livestock.

Our traditional cuisine welcomes the combination of beef with various vegetables, herbs, mushrooms, seasonings, cheese, cereals and even pieces of fruit in soups. It should also be remembered that beef is a long-cooking product, but the cooking time will largely depend on the “youth” and freshness of the meat. To prepare a rich soup, it should be immersed in cold water and cooked from the moment of boiling for about an hour and a half, and cut into pieces for about an hour.

Beef soup - food preparation

As you know, beef is divided into 3 grades: the highest (chest and back, sirloin, fillet, rump, rump), the first (flank, shoulder and shoulder regions) and the second (shanks, butt). For soup, it is advisable to use the highest or first grade of meat.

Having defrosted the meat in the microwave or in a basin at room temperature, rinse it thoroughly under running cool water, remove films and tendons, put it in a pan and pour in a minimum amount of cold water so that the layer of liquid only covers the meat. Beef can also be cut into small pieces, although many cooks do not welcome this rule. It all depends on individual preferences.

Vegetables are prepared as follows: they are thoroughly washed, peeled and seeds (if any), and the top, spoiled leaves and stalk are removed from the white cabbage. Herbal vegetables are rinsed in running water. When slicing, it should be taken into account that vegetables, cut into approximately equal pieces, look beautiful in the dish and almost simultaneously reach readiness during the cooking process.

Beef soup - preparing dishes

To prepare the “correct” beef soup, you need to be very responsible when choosing a pan for it. In principle, like any other, meat soup should be cooked in clay, enamel, fireproof glass or stone dishes. Under no circumstances should metal pans be used without a protective coating. The cookware must be sufficiently thick-walled, chemically neutral and fire-resistant. In addition, beef should be cooked under a closed lid, which protects against excessive boiling and blocks the oxidation of fats in the product.

It is likely that during the cooking process we will need to sauté or fry some ingredients, so stock up on a thick-walled frying pan. It can be cast iron, aluminum, Teflon coated, or any other frying pan adapted for these purposes.

Beef soup - the best recipes

Recipe 1: Beef soup with mushrooms

The dish belongs to the category of so-called summer soups. Light, tender, fragrant! To prepare it, it is best to take premium mushrooms, for example, white mushrooms. You can use champignons, boletus or boletus.

Ingredients (for a 3.5 liter pan):

Beef 600 gr.
- mushrooms (peeled) 500 gr.
- potatoes 4-6 pieces
- carrots, onions - one each
- 4-5 peppercorns
- bay leaf, salt, herbs

Cooking method:

1. Clean the mushrooms (we only take the caps from boletus mushrooms). We cut into slices. Place them in boiling salted water and cook from the moment of boiling for about 5 minutes. Drain the water, wash the mushrooms, put them back into boiling water and cook for about 15-20 minutes.

2. Cook the meat in the main pan (in which we will cook the soup), skimming off the foam periodically. Remove the finished meat with a slotted spoon, cool and cut into pieces.

3. Cut the onion into half rings, carrots into strips or half circles, sauté a little in a frying pan. Cut the peeled potatoes into strips or into cubes.

4. Pour mushroom broth (along with mushrooms) into the beef broth, add potatoes, bring to a boil, then add sautéed vegetables, meat, bay leaf, pepper and salt. Cook everything until the potatoes are ready.

The finished dish should not be removed immediately, but should be allowed to simmer a little while the stove is turned off. Before serving, sprinkle with chopped herbs. Season the soup laid out on plates with sour cream or butter.

Recipe 2: Beef soup with cheese

An exquisite soup that will warm you up even in the most severe frosts! It belongs to the category of winter first courses, however, on summer weekdays it is also able to give a great mood and cheerfulness. By the way, any type of meat is suitable for this recipe. Be it beef, beef, chicken or game.

Ingredients:

Beef 500 gr.
- 4-5 medium potatoes
- a couple of onions
- 1 carrot
- a can of white beans
- processed cheese 2 packs
- one pickled cucumber
- salt, pepper and herbs to taste

Cooking method:

1. Boil the beef in the standard way, remove it, cut it into pieces.

2. Peel the potatoes, cut them into strips, and put them in the broth (without meat).

3. Peel the carrots and onions. We cut the carrots into thin slices (you can grate them on a coarse grater), the cucumber into small pieces, and the onion into half rings.

4. Fry the vegetables: first the onion until varnished, then add the carrots and cucumber, cover with a lid and fry. Don't forget to stir from time to time.

5. While the vegetables were roasting, the potatoes began to boil. Finely chop the cheese. Place the roast, beans (without liquid), meat and cheese into the pan. Mix everything, add salt and pepper to taste, cover the soup with a lid and cook until the potatoes are ready.

When the potatoes are cooked, turn off the stove and let the soup brew and soak thoroughly, and then sprinkle with herbs. The dish is ready!

Recipe 3: Beef Kharcho

Traditional Georgian kharcho must include beef, tkemali and walnuts. But there are actually many options for preparing this dish. For example, tkemali can be replaced with tomatoes or pomegranate; nuts can be omitted. We will describe below the method of preparing kharcho with the replacement of some ingredients (since they are more accessible) - a reworked version of it, but just as tasty and piquant.

Ingredients:

Beef (brisket) 500 gr.
- water 10 glasses
- 3-4 large onions
- rice for soups 4 tables. l.
- tomatoes 600-700 gr.
- bay leaf
- peppercorns 5-6 peas
- red capsicum to taste
- khmeli-suneli
- cilantro (greens) 3-4 sprigs
- parsley, dill 2 sprigs, garlic, salt

Cooking method:

1. Cut the beef brisket into pieces, add water, cook until half cooked, constantly skimming off the foam.

2. Finely chop the onion, put it in a frying pan and simmer it in the fat skimmed from the broth for ten minutes.

3. Remove the pieces of meat from the broth with a slotted spoon and add them to the onion, cover with a lid, and simmer for about 20 minutes. Then add tomatoes without skin, pre-cooked and rubbed through a sieve (the skin is very easy to remove from such tomatoes). Simmer for another 15 minutes.

The bay leaf must be removed from the finished dish. An excellent alternative to Georgian kharcho is ready! Bon appetit!

In preparing most dishes, expert chefs use well-developed techniques and subtleties that give the dishes an even richer taste and aroma. And beef soup in this regard is no exception! Here are the recommendations that experienced chefs give us:

Soups will be much tastier if you cook them in a small container. The smaller the pan, the richer the soup turns out;

For all soups, it is necessary to use only fresh products, thoroughly cleaned of foreign particles and odors, washed and dried;

The ingredients must always be added in a strict order, so that none of the products is overcooked. To do this, every housewife should know the cooking time of a particular component. Typically, this skill is developed over time;

It is necessary to salt the soup towards the end of cooking (usually 3-7 minutes before it is fully cooked), but so that all the ingredients have time to soak in and do not turn out tasteless;

And the last piece of advice: you should not allow the soup to boil too quickly; it is better to simmer it over low heat with a very slow bubbling. Believe me, it will turn out much tastier this way!

Source

my-city.ru

Beef is a source of useful vitamins. It contains a little fat, so virtually everyone loves it. For example, soups are well suited for children's or diet menus, for those who choose to follow a healthy and positive diet. The choice of hot food with this type of meat is very varied, so everyone will be able to choose their own recipe.

What soup to make from beef

Based on this meat, vermicelli, rice, bean, potato, pea soup and many others are prepared. There are many recipes, so you can always experiment with flavors and try the newest option. What kind of soup can you make with beef broth? It all depends on the products you have. The hot stuff will be more appetizing from beef pulp, but the bones are necessary for a rich and tasty broth.

How long to cook beef for soup

When you are planning to cook something hot, you need to know all the nuances of working with meat. You need to know how long to cook the beef in the soup so that it is tender. For first courses such as rassolnik, borscht or soup, the quality of the chosen meat is of significant importance. So, young veal is delicious and tender, so it will take no more than 1.5 hours to cook, but meat on the bone will take no less than 2.5 hours.

How to cook beef for soup

Every housewife prepares beef broth according to her own recipe. This type of meat is perfect for a healthy and satisfying hot meal. However, there are general recommendations that will help you prepare a good meat soup from beef. Do not forget to skim off the foam all the time, so the broth will be clear and transparent, without foreign impurities. If you manage to cook the beef perfectly, the soup will be impeccable. Cooking time for meat on fire is 2.5 hours, and in a slow cooker – 3.

Beef soup - recipe with photo

Beef meat is considered the best choice for rich broths. It is worth noting that beef soups turn out to be appetizing and nutritious, but at the same time light. Properly boiled meat will melt in your mouth. Check out all the options and choose your beef soup recipe. Be sure to save this selection for a cookbook to diversify your menu.

Beef kharcho soup

Sometimes you want to cook not a light beef soup, but, say, a dish from foreign cuisine. If you liked the look of the food in the photo, then find out how to make beef kharcho soup. The spicy Georgian-style dish has an authentic taste, but to cook it you may need a special dressing - tklapi. If you don’t find it, then take ordinary adjika.

Ingredients:

• veal – 500 g;
• onions – 3-4 pcs.;
• rice (round) – 0.5 tbsp.;
• tomato paste – 1 tbsp. l.;
• laurel leaf – 1 pc.;
• peppercorns – 4 pcs.;
• parsley, salt, dill - to taste;
• adjika – 1-3 tbsp;
• garlic – 3 teeth;
• oil – 3 tbsp. l.

Cooking method:

Rinse the meat, cut into small cubes, pour in 10 glasses of water, then cook until half-cooked (40 minutes), skimming off any foam that appears. Peel the onions, chop, place with the meat. Place the washed rice into the boiling broth and cook for 20 minutes. When the cereal is cooked, throw half of the total amount of greens, adjika into the pan, and season the ingredients. Boil oil with tomato paste in a frying pan. Transfer the mixture to the broth. Chop the garlic, add it to the soup, add the remaining dill with parsley and bay leaf. Let it simmer further, then remove from heat. Kharcho should be served in a deep bowl, sprinkled with parsley.

Beef broth soup

There are many options for how to cook hot. If you are tired of ordinary soups with meatballs, then you can make processed cheese and sorrel as additional ingredients. Beef broth for soup will harmonize well with the above products; tea and the selected meat is universal. If you wish, you can add pearl barley to sorrel soup.

Ingredients:

• carrots – 0.5 pcs.;
• potatoes – 2 pcs.;
• beef broth – 3 l;
• processed cheese – 1 pc.;
• laurel leaf – 2 pcs.;
• sorrel – 1 bunch;
• onion – 1 pc.;
• egg – 1 pc.;
• salt, pepper - to taste.

Cooking method:

Cut the potatoes into cubes. Wait for the broth to boil, season, add potatoes, cover the container with a lid. In a frying pan, sauté diced onion with grated carrots. Throw the roast into the broth and simmer for 25 minutes. Add bay leaf and finely chopped sorrel. Beat the egg and pour it in a thin stream into the boiling liquid. Add grated processed cheese (not a cheese product), then simmer for another 10 minutes. Before serving, let the dish sit.

Pea soup with beef

There are components that give the finished dish an impeccable taste. A good example of this is pea soup made with beef and smoked meats. To make it more satisfying and rich, you should take smoked meats such as, say, beef ribs or brisket. Do everything step by step and you will understand how to prepare a hot dish suitable for all family members.

Ingredients:

• beef brisket – 600 g;
• dry split peas – 300 g;
• carrots – 2 pcs.;
• oil – 2 tbsp. l.;
• smoked loin – 150 g;
• onions – 2 pcs.;
• potatoes – 2 pcs.;
• salt, herbs, pepper - to taste.

Cooking method:

Rinse the peas, then put them in a bowl of water, leave for a couple of hours (it’s better if they sit overnight) so that they swell a little. Soak the prepared brisket for 30 minutes. Rinse it well and place it in a pan filled with water. Send the onion and carrots there too. In this case, the vegetables must be whole. Add a bay leaf and peppercorns to make the broth fragrant. Put it on the fire, and when foam starts to form, remove it. Cook until done. Remove the meat from the pan, cut into small slices of any shape. Throw away the boiled vegetables, strain the broth, and then return it back to the stove. Place the peas in the boiling liquid and cook until completely cooked. Peel the vegetables, cut the potatoes and onions into cubes, grate the carrots. Place the smoked loin, cut into small cubes, in a frying pan, then turn on the gas. Add the onions and carrots and pepper. Fry the ingredients for 5-7 minutes. Add potatoes, cook until soft. If the peas are digested a little, it will be even better - you will get a thick puree soup. Add the contents of the frying pan to the broth and let it boil. Turn it off and let it brew.

Beef shurpa soup - recipe with photo

There is nothing better than food prepared at home. Let's say, shurpa is a wonderful option for those who have no idea how it is possible to eat something without meat. If you want to please your household with an appetizing and wonderful dinner, as in the photo, then be sure to study this step-by-step recipe for beef shurpa soup. The dish has a stunning taste, tea is served with toasted bread and grated cheese.

Ingredients:

• beef – 600-700 g;
• garlic – 2-3 cloves;
• potatoes – 6 pcs.;
• tomato paste – 3 tbsp;
• sweet pepper – 1 pc.;
• carrots – 1 pc.;
• tomato – 1-2 pcs.;
• olive oil – 2 tbsp. l.;
• onion – 1 pc.;
• seasonings, herbs - to taste.

Cooking method:

Pour a little olive oil into the pan and fry the chopped onion until golden brown. Add fresh meat cubes. Roast until approximately cooked through. Place tomatoes, bell peppers, carrots, and tomato paste in a saucepan. Simmer the mixture, and then add water to cover the vegetables and meat. Boil for 30 minutes. Add potatoes, add water, season with salt and pepper to taste. Cook until the root vegetable is ready. Pour chopped garlic and chopped herbs into the pan. You can turn off the heat and leave the dish to steep for 20-25 minutes. Serve with toasted bread and top with grated cream cheese.

Beef soup in a slow cooker

Beef tenderloin is a very suitable and appetizing product, something that even a child eats from the first years of life. Diversify your usual menu and make mushroom soup with beef in a slow cooker. It has a number of undeniable advantages over other types of burning. The main ones are the intense taste and the minimum time required for preparation; marvelous tea tea does everything itself.

Ingredients:

• beef – 300 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• peppercorns – 3 pcs.;
• carrots – 1 pc.;
• laurel leaf – 1 pc.;
• champignons – 200 g;
• tomato paste – 1 tsp;
• water – 2 l;
• herbs, spices - to taste;

Cooking method:

Rinse the meat and cut it into large portions. Throw the slices into the bowl of the equipment, add water, add peppercorns and a bay leaf. Leave for 1.5 hours in the “Soup” mode. Do not forget to remove the foam periodically. Cut the onion into cubes, carrots into huge slices. Wash the mushrooms thoroughly and remove any darkened areas of the skin. Cut into slices. Peel the potatoes and cut them into large cubes. Wash the greens, dry them, and chop them using a knife. An hour after the start of cooking the beef soup, add potatoes and carrots to the bowl. After another 15 minutes, send the remaining prepared ingredients. 5 minutes before the end of cooking signal, add herbs and salt to the finished dish.

Beef soup with potatoes

With the addition of these ingredients you can come up with a lot of different dishes for lunch. Let's say, potato soup with beef broth; it's something that any housewife can prepare. Be sure to include this hot vegetable with meat in your diet; the tea is not only light and appetizing, but also nutritious and suitable, even for the youngest members of the family.

Ingredients:

• garlic – 1 tooth;
• carrots – 0.5 pcs.;
• beef – 250 g;
• potatoes – 4 pcs.;
• spices, salt - to taste;
• tomato, onion - 1 pc.;
• cabbage – 100 g;
• oil – 2 tbsp. l.

Cooking method:

Cut the meat into cubes and place in a pan filled with water. Wait until the liquid boils, reduce the heat, skim off the foam, and sprinkle salt on the eye. Cook for 30 minutes. Also cut the potatoes into cubes, add to the broth, and cook for another 25 minutes. Cut the onion halves into three parts and chop. Cut the carrots into thin, short strips. Fry the vegetables. Chop the cabbage, cut the tomato into cubes, and add the ingredients to the meat. Place the contents of the pan there after the potatoes are ready. Season, add bay leaf for taste. Cook until tender, another 15 minutes. A couple of minutes before turning off, add grated or crushed garlic to the beef soup.

Beef and rice soup

Few people have tried to cook the first course without potatoes. It is worth noting that beef soup with rice turns out to be satisfying, appetizing and nutritious even without this root vegetable. Instead of rice cereal, you can add buckwheat or lentils, the taste will not suffer. A light soup prepared according to this step-by-step recipe will be appreciated by each member of your family.

Ingredients:

• salt, pepper - to taste;
• dill – 0.5 bunch;
• oil – 3 tbsp. l.;
• onions, carrots - 1 pc.;
• rice – 60 g;
• laurel leaf – 1 pc.;
• beef pulp – 400 g.

Cooking method:

Rinse the beef and immediately cut it into cubes. Pour cold water over the meat, add bay leaves, peppercorns, and add a little salt. Bring to a boil, then cook for 1.5 hours. Cut the onion into cubes, carrots into circles, which then cut into half or 4 parts. In hot oil poured into a frying pan, fry the vegetables until the onion cubes turn golden brown. Pour as much cereal into the prepared broth as indicated in the recipe. Cook for 5 minutes. Place the roast in the pot with the beef soup. Add chopped dill and season. After boiling, cook for no more than 2 minutes.

Beef goulash soup

The preparation time will take you no more than 2 hours, and instead you will get a very satisfying, nutritious and useful soup, which has an indescribably wonderful aroma and rich taste. Hungarian beef goulash soup turns out to be a little spicy, therefore, if you expect to feed younger family members, you don’t have to add chili pepper.

Ingredients:

• paprika, cumin – 30 g each;
• tomato paste – 1 tbsp. l.;
• chili pepper – 1 pc.;
• potatoes – 6 pcs.;
• beef – 400 g;
• onions – 3 pcs.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• garlic – 6 teeth;
• salt, ground coriander, pepper - to taste;
• bell pepper – 2 pcs.

Cooking method:

Fry the finely chopped onion in a saucepan, then add garlic, crushed using a special crush. Immediately add all the dry ingredients. Cut the washed meat and add it to the onion-garlic mixture. Add a little water, simmer for 1.5 hours. Cut the tomato into slices. After 1.5 hours, add tomato paste and tomato slices to the meat. Cut the carrots and potatoes into beautiful cubes and place them in a saucepan. Pour the ingredients with 2 glasses of water (hot), add salt and cook until the vegetables are ready. Add bell pepper cubes and chili halves to other products. Cook all the ingredients together for 15 minutes, and when serving, sprinkle with chopped herbs.

Beef noodle soup

It is very easy to prepare such a first course; even those who have just begun to get used to the kitchen can cope with it. Beef noodle soup is the perfect option for a fragrant, appetizing and satisfying hot lunch. It will be perfect if you put homemade noodles in the broth, but in the absence of this product you can get by with ordinary pasta made from durum wheat.

Ingredients:

• greens – 1 bunch;
• carrots, onions - 1 pc.;
• beef on the bone – 0.5 kg;
• oil – 3 tbsp. l.;
• noodles – 200 g;
• salt, seasonings - to taste.

Cooking method:

Rinse the meat and cook for 3 hours. Remove the finished beef, cut it, and strain the broth. Fry the onion rings and carrot cubes, add the vegetables to the pan with the broth. Add salt, then cook for 30 minutes. Add noodles, cook until they are ready. Place the meat cubes into the pan, turn off the heat.

Bean soup with beef

It is worth noting that beans are very good for the heart, so be sure to include them in your diet. Beef soup is also one of the most suitable and appetizing dishes. If you combine these ingredients, you get a wonderful first meal. Save the recipe for yourself, and you will no longer have a question about how to properly prepare soup with beef and beans.

Ingredients:

• celery (stem) – 1 pc.;
• onion – 1 pc.;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• laurel leaf – 1 pc.;
• olive oil – 2 tbsp. l.;
• beef – 0.5 kg;
• beans – 200 g;
• peppercorns – 4 pcs.;
• salt, seasonings - to taste.

Cooking method:

Prepare the beans in advance: soak them in cold water overnight. Change the fluid in the morning. Let the meat cook. After boiling, add beans. Cook for about 1.5 hours, check the readiness of the beans. Cut the potatoes into cubes, one carrot into half rings. Add the half rings along with the celery stalk 30 minutes before the food is ready in the pan. Fry the onion and second carrot. 10 minutes before the meat is cooked, add the vegetables, then cook for another 20 minutes. Let the dish sit before serving.

Delicious beef soup - cooking secrets

Culinary specialists, who know the secrets of preparing various fiery dishes, are happy to share their skills with housewives. It turns out that in order to cook beef soup correctly, you need to:

Make great broth. It depends on how appetizing and wonderful the dish turns out. Choose meat. There is separate pulp and meat on the bone. The beef should have an intense scarlet color with small areas of fat. Lovers of meat on the bone can get the ribs. Place the bones in cold water and the meat in hot water. This way, all meat will retain its properties suitable for the human body. Video: Soup with chickpeas and beef

Recipes most often recommend salting dishes to taste. And this complicates the situation for those who do not have much experience in preparing their own food. How much salt should you salt minced meat for dumplings or how to determine whether there is enough salt for the dough?

All people have different tastes and everyone also prefers a different amount of salt. But there are basic principles that we want to talk about. We use the most common fine salt as a basis.

• Dishes with salty ingredients, for example, solyanka, Olivier salad, vinaigrettes, should be salted very little.
• In order to understand how a dish tastes salt, it needs to be cooled. If you taste a hot roast, you will find it less salty than it actually is.
• If you are making a salad, add salt just before serving. If you use salty sauce or mayonnaise, then you should not add additional salt to the salad.
• If you cook soup, then just try the broth itself. If you are satisfied with everything, then the remaining components of the dish will also be well salted.
• When preparing a dish, try to taste it a couple of times at most. A larger number of samples will do a disservice, since sensitivity to salt is dulled.
• Salt from different manufacturers tastes different. It is advisable to choose “your” pack and always use it when preparing food.

Salting the fish

It is best to rub the fish with salt before cooking, and not salt it in the usual way, like other products. Fish needs a lot of salt, about 3 teaspoons per kilogram. If you want to get fish soup without oversalting or undersalting, then add about 4 teaspoons. You need a little more salt for the soup, since other ingredients in the dish also take up some of the salt. Fish dishes are salted before they begin to be cooked.

Salt the meat

Meat does not need a lot of salt; it is not bland in itself. This is why problems most often arise with meat dishes. The amount of salt depends on the chosen cooking method. Baked meat will need about half a tablespoon per kilogram. Steak over an open fire will need a teaspoon of salt. For cutlets, half a teaspoon of salt per kilogram of minced meat is enough.

Salt for sweet baked goods

Even sweet pastries are salted. This is not necessary to give the dish a salty taste, but to emphasize the sweetness and airiness of the dough. For a sweet dough, a pinch of regular salt is enough. Place 2 pinches per kilogram of dough into the yeast dough. In puff pastry made with butter, add half a teaspoon of salt per kilogram of dough.

Salt for savory baking

Flour dishes with meat fillings will be salted evenly if you do not add salt to the dough, but over-salt the filling. Meat fillings need to be salted heavily, then when interacting with the almost unleavened dough, a balanced taste will be obtained.

Salting the porridge

Buckwheat already initially has a slightly salty taste, so it needs to be salted minimally - a couple of pinches of salt is enough to emphasize the pronounced natural taste of buckwheat porridge. This amount of salt is taken for 250 grams of cereal. The same amount of rice requires more salt - about 1 teaspoon.

Salting vegetables

It is advisable to salt the vegetables at the very end of cooking. Vegetables run the risk of becoming tough due to salt. When preparing a dish of fried eggplants, before frying, generously salt the oil and fry the eggplants in it. There is no need to salt the eggplants themselves; they will absorb the right amount of salt from the oil. Potatoes are salted when they are almost ready, about 15 minutes after the water boils. For a kilogram of potatoes you will need half a tablespoon of salt. Salt makes vegetables more moist and juicy. Therefore, vegetable sauces, tomato caviar, and vegetable salads are salted at the very end, already in finished form. For 4 servings of a side dish of various stewed vegetables, you will need about 10 grams of salt.

In the vast majority of recipes, opposite the words salt is written “to taste.” But how to determine how much it is?

If you are a novice cook, a recommendation “to taste” will confuse you. Especially if you need to salt the dish before cooking, when you can’t taste it. For example, marinated shish kebab or cutlets. You won't try raw minced meat.

The authors of the recipes are also understandable. This very taste is very different from person to person; moreover, tastes differ in different countries and even regions of the same state. For example, in Armenia they like heavily salted dishes, but in Northern Europe, for our Russian taste, they don’t add enough salt. Even the habits of Siberians and residents of the Black Earth Region are very different. The first ones often do not salt their food at all, but southerners, especially from fishing areas, put a lot of salt in their food.

Foods and salt interact according to their own laws; let’s try to give some tips that will help you calculate the right amount of salt.

Please note that we take very average figures; this is a kind of base, based on which you can understand how much salt you will need for your dishes. The quantity is given for finely ground salt, the most common one, not sea salt and not iodized. Coarse salt interacts with foods differently.

Fish

It usually requires a lot of salt to prepare it. When frying fish, you need to grate it about 2-3 tsp. salt per kilogram of fish.

If you boil it, then add about 3 tsp. salt.

If you are making soup, you can add a little more to 3 tablespoons, keeping in mind that vegetables and potatoes will “eat up” some of the salt.

By the way, the fish needs to be salted at the beginning of boiling.

Meat

But meat doesn’t like a lot of salt. It's just salty. Therefore, it is important not to over-salt lean meat; it is better not to add salt; with fatty meat, however, you don’t have to stand on ceremony.

Minimal salt is necessary if the meat will be fried over an open fire. A teaspoon per kilogram of meat is enough.

Minced cutlet is quite fatty, it contains bread, it will need 0.5 tablespoon per kilogram.

Baked meat will take about 1/3 tablespoon per kilo of raw meat.

You also need to put salt in the sweet dough, but 1 pinch is enough for it. Just to make the taste more prominent.

Yeast dough needs more salt - 2-3 pinches per kulebyak (about 1 kg of dough)

Puff pastry is fatty. It will tolerate ½ tsp. per kilogram.

Porridge

Buckwheat porridge itself is slightly salty. It is often not salted at all. But you can put 2-3 small pinches of salt on a glass of cereal. Per kilogram of cereal you will need about 1 tsp. salt.

The rice needs more salt, it is quite bland. For a glass of cereal - 1 tsp. salt, per kilogram - 4.

A cauldron of pilaf per kilogram of rice with fatty lamb will take approximately 1.5 tablespoons of salt.

Potato

When boiling potatoes, it is better to salt the water about 10 minutes after boiling.

To adjust the taste, you can taste the water, it should be salty. For 1 kg of boiled potatoes you will need about ½ tablespoon of salt.

The same goes for making purees.

Vegetables

Here it is better to under-salt than to over-salt. Moreover, you need to add salt at the end of cooking, since salt causes many vegetables to become tough.

Also keep in mind that juicy vegetables will release juice when exposed to salt. So if you need tomato sauce, then it is better to salt the tomatoes at the beginning of stewing.

For vegetable stew, calculate the portions: for 1 person, approximately 3 g of salt for garnish.

This means that a pan of stewed vegetables for 4 people will require approximately 1.5 tsp. salt (at the rate of 1 tsp - 7 g of salt).

If you put it in heaps, then consider that there are about 10 grams in 1 spoon.

Soups

They are usually salted at the end of cooking so that all the vegetables are already ready by the time the salt is added.

Also calculate the required amount based on the servings: 1 serving – ½ tsp. salt, maybe a little less.

A three-liter saucepan holds 6-8 servings of regular soup. Therefore, it will require 3 tsp. salt.

Pasta, dumplings and more

When preparing pasta and other things that need to be boiled in water or broth (lazy dumplings, dumplings, dumplings, etc.), it is the liquid that is salted.

And not too much, it should be lightly salted.

You can put no more than 1 tsp per liter of pasta water. salt without a slide. For dumplings, less is better - about 0.5 tsp.

Subtleties

• Pickles and solyankas (since they contain salty ingredients: cucumbers, olives, smoked meats) need to be salted just a little.


• fillings for pies and dumplings are heavily salted. It is taken into account that some of the salt will be absorbed into the flour shell.


• You need to test the salt when the dish has cooled down; when it is hot, it may seem like there is too little salt, and as a result you will get an over-salted soup.


• When frying eggplants, you need to salt the oil in which they are fried. Vegetables will take up as much salt as they need and will not be oversalted.


• Salads are salted immediately before serving. If mayonnaise or other salty sauce is added to them, then there is no need to add salt.


• If you test the saltiness of dishes too often, the taste will dull and they will seem unsalted.


• When boiling something, you can taste the broth or water for saltiness. If they “look” normally salted, then the product that is cooked in them will be salted normally.


• The salt in different packs may be slightly different. Sometimes it is less salty, sometimes more. To avoid discrepancies, it is better to always use the same brand of salt.