Not everyone is fond of soups, as housewives rarely manage to prepare a first course that is refined and sophisticated.
However, with the help of some tricks from professional chefs, you can cook no worse than in a restaurant.
It doesn't matter what kind of meat you decide to cook the broth on: with the right approach, you can get a decent option. However, it is worth remembering that the taste of soup made from defrosted meat is poorer.
Therefore, you need to choose a chilled product that has not been frozen.
If you want the soup to be rich, rich and aromatic, then the best option would be meat on the bone.
It is worth remembering that the piece should be cooked whole. Thanks to this, the soup will be much tastier.
Many restaurants serve pureed soups because they are sophisticated and delicious. Therefore, it is worth diversifying your menu with this dish.
The cream soup will become more tender if you use cream during the cooking process and add a small piece of butter when serving.
Many people want to cook soup quickly, so they choose the maximum heat. This approach cannot be called correct. Intensive heat treatment deprives the dish of its special aroma and deep taste.
Professional chefs prefer to simmer soups over low heat.
If you like mushroom soups, try to always keep dried mushrooms in the kitchen. They make the dish more rich and tasty.
They can be added to fresh or frozen mushrooms.
You shouldn’t cook soup without using this spice, because bay leaf gives the dish a special aroma and the right shade of taste.
The important thing is that it needs to be introduced in a timely manner. It is best to add the bay leaf 10 minutes before it is completely ready and do not forget to take it out of the pan.
Not all housewives use citrus juice for dressing, which is an omission. The hint of taste and aroma of lemon can "revive" even the most ordinary soup.
If you want to achieve an even greater effect, use not only lemon juice, but also the zest.
This is a very important rule, on which the taste of the soup depends. It is important to calculate the amount of water taking into account that some of the liquid will evaporate during the cooking process.
It is worth remembering that adding additional water will worsen the taste of an exquisite first course.
Not everyone knows that soup does not require a lot of seasonings: the dish itself is very aromatic and rich. Spices can only "clog" the main taste of the soup, which is not the best solution.
Try to add spices in limited quantities closer to the end of cooking. At the same time, add salt.
If you don't want the soup ingredients to lose their shape, you should know the cooking time for each product. Sorrel, spinach and any other leafy greens are cooked for no more than 7-10 minutes. Broccoli florets take even less - about 7 minutes.
If you add tomatoes to the soup, they will be ready in 5 minutes after adding them. Potatoes will be cooked in 10-20 minutes. The exact time depends on the shape and size of the root vegetable. Turnips require the same amount of time.
Carrot slices also require about 10 minutes. Beets are cooked longer - at least an hour. Cabbage will be ready 50 minutes after adding. Peas require at least 40 minutes, and beans - at least 50. Remember that legumes are pre-soaked.
The seafood will be ready in a couple of minutes, as it is sold ready-made frozen. If you add vermicelli to the soup, do not forget to fry it before adding it to the soup. This will help the pasta keep its shape. It will take five minutes to cook.
Other cereals are cooked according to the time specified by the manufacturer.
