Traditionally, soups, borscht or shchi are the first course of lunch, and for some people, dinner.
The presence of soups in a person’s diet is beneficial for health; they help regulate the functioning of the digestive system and gastrointestinal tract.
How to make delicious soup
The technology of making soups varies. But the important rule remains the balance of the amount of liquid and thick.
To prepare a tasty and healthy soup, the ingredients are laid out taking into account their cooking time.
Even the soup needs to be salted correctly. Salt is added at the end of cooking, about 10 minutes beforehand, so that the products can absorb the mineral ingredient.
During the cooking process, the soup should boil moderately; if the heat is too high, it will turn into a cloudy liquid.
And an important point: after cooking, the soup must be left to sit so that the ingredients in the soup are evenly distributed and the soup itself acquires a velvety consistency.
Before serving, the soup is usually poured into a tureen, covered with a lid and left to brew for 10-15 minutes. This will preserve the aroma of spices and herbs, and the dish will become even more rich.
There are soups that benefit from sitting a little longer – daily cabbage soup.
