Broths and soups

как варить бульон

At long cooking (3-5 hours) of broths in products proteins, fats, carbohydrates collapse. Besides, the substances harmful to organism can collect. We offer cooking of broths by method of "interval" - alternation of heating and insisting with the maximum use of the accumulated heat.

Broth bone

1/2 kg of bones of cattle, 3 l of water.

Kostya to crush and to wash out carefully. To fill in with cold water, to bring to boiling, to cook 8-10 minutes, and not to remove fat and foam (fat impacts aroma and relish to broth, and in penalty fee - animal protein). Then to remove pan from fire, to put on wooden support, to close densely cover, to wrap up with towel and to insist 60-90 minutes. After insisting to merge broth together with fat and foam. Let's call this broth primary. To put bones in the refrigerator, next day it is possible to make already secondary broth in the same way, and then tertiary of the same bones. It allows to extract as much as possible from bones soluble substances and to minimum destroy them. And primary broth which is (most concentrated) can be used for preparation of soups, Russian cabbage soup, borsches for adults, and secondary, tertiary as weaker, - for children and old men.

Also cook broth chicken or fish, but at the same time do not three, but two intervals (broth from fish bones it is possible also with one).

In broths it is not necessary to add vegetables as they will boil soft and lose the valuable properties to preparation time. Best of all on broths to cook soups or soups with large number of vegetables, greens and edible wild-growing plants.

Pyatiminutka borsch

2 pieces of beet with leaves, the 2nd carrots with leaves, 1 glass of white cabbage, 1/2 glasses of chopped orach, 2 l of water, salt, 3 tablespoons of sour cream.

To process beet and carrots as it is described in the previous recipes. Orach (leaves, stalks) to wash out and chop, to cut cabbage straws.

To put the prepared vegetables and orach in the boiling salty water. To bring to boiling and at once tax on table. To fill with sour cream.

Processed

cheese and carrots soup

2 carrots with leaves, 200 g of cheese, 1 bulb, 1/2 glasses of nettle of chopped, 2 l of water or broth, salt.

To make carrots and leaves as it is described above. To add pieces of processed cheese, carrots with leaves to hot water, chopped bulb, salt, to bring to boiling, to add nettle and at once tax on table.

Potato soup

5 pieces of potatoes, 1 bulb, salt, 3 tablespoons of vegetable oil, 2 l of water or broth.

To cut the peeled potatoes thin circles, to fill in with salty hot water or broth. To cook 5-6 minutes, to add chopped bulb, again to bring to boiling and to insist with the closed cover of 10-15 minutes, then to fill with vegetable oil. To soup to serve rye stale bread.

Turnip soup

2 small turnips with leaves, 3 tablespoons of sour cream, 2 l of water, salt.

Leaves of turnip to wash out and chop, and to smooth out root crop, to wash out, rub carefully on large grater. To put turnip with leaves in the boiling water, to add salt and to cook 2-3 minutes. To serve sour cream soup.

Soup barley

1/2 glasses of barley grits, 2 bulbs, 2 l of water, 4 tablespoons of sour cream. To add salt, grain to the boiling water, to cook 2-3 minutes, to add chopped bulb and to draw soup without heating of 10-15 minutes. To fill soup with sour cream.

Millet soup

1/2 glasses of millet, 2 bulbs, 3 tablespoons of vegetable oil, 2 l of water, 1 glass of chopped leaves of orach, salt.

To wash out millet in warm water until water is not pure. To add millet to hot salty water, to bring to boiling and to cook 8-10 minutes, to add chopped bulb, again to bring to boiling. To draw soup of 15-20 minutes with the closed cover, having wrapped up with towel. To fill with vegetable oil. To put chopped orach in plate and to fill in with hot soup.

Soup vegetable with meat

2 tablespoons of meat fat forcemeat, 2 pieces of potatoes, 1 bulb, 1 carrots, 2 l of water, 1 glass of curdled milk, salt.

To add potatoes peeled and cut by circle to hot salty water or broth, to cook 5-6 minutes, to add the forcemeat mixed with chopped bulb and the carrots grated on large grater, to cook 5-6 more minutes. To serve curdled milk soup. At desire soup can be seasoned with fresh or dry wild-growing plants.

Soup fish with vegetables

300 g of fish with bones, garden radish bunch with leaves, 1 bulb, 3 tablespoons of rice, salt, 2 l of water, 1/2 glasses of sour cream.

To cut the prepared fish small pieces, to fill in with cold water, to bring to boiling and to cook 8-10 minutes, to add the cut (previously washed out) leaves and garden radish, the washed-out rice, chopped onions. To bring soup to boiling, to add salt. To insist 10-15 minutes. To fill with sour cream when giving on table.

Beetroot soup with milk

2 pieces of beet with leaves, 5 table spoons of rice, 2 l of water, salt, 2 glasses of milk.

To separate beet from leaves, to smooth out root crop, to wash out and rub carefully on large grater, and beet leaves to wash out and chop.

To add beet, leaves to the boiling salty water, and on them the washed-out rice, to cook 5-8 minutes. To insist 15-20 minutes without heating. To fill beetroot soup with the pasteurized or boiled milk.

Soup milk with vegetables

2 glasses the cut straws of cabbage of fresh, 2nd carrots, 1,5 l of water, 2 glasses of milk, salt.

Vegetables to wash out and cut straws. To add vegetables, salt to the boiling water, to bring to boiling, to carefully pour in cold milk so that it has not concerned ware bottom, and quickly to bring to boiling. To give soup on table hot.