Assortment of soups with cereals, pasta and legumes. Potato soups with vegetables, cereals, legumes and pasta. Noodle soup with giblets

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in baby and medical nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of pureed (mashed) soups includes:

Puree soups seasoned with white sauce;

Cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

Puree soups are prepared from vegetables, cereals, legumes, poultry, game, beef, and mushrooms. Products intended for these soups are subjected to various types of heat treatment (depending on the product) - boiling, poaching, frying (liver), stewing, then crushed in a grinding machine (mixer, processor, etc.). Difficult to grind products are first passed through a meat grinder and then rubbed. The pureed products are combined with white sauce so that the crushed particles are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom. White sauce is not added to pureed cereal soups, since the starch contained in the cereals gelatinizes during cooking and gives the soup the necessary viscosity. Sometimes white sauce in pureed soups made from vegetables and meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, and then combined with broth, vegetable broth, and milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture (except for legumes). Butter is added to all soups. Instead of the egg-milk mixture (leison), you can use hot milk or cream.

Puree soups are prepared vegetarian, with bone broth, with decoctions and broths obtained by boiling or poaching the products included in the soup recipe. And also with whole milk or a mixture of milk and water.

Carrot and turnip puree soup. The technological scheme for preparing carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, filled to 1/3 of the height with water or broth, sautéed onions and parsley are added and simmered until tender, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. The finished soup is slightly cooled (to 70 o C), lezon and butter are added.

Fig.1. Technological diagram for preparing carrot soup puree

Potato soup. Carrots, onions, parsley are chopped and sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then sautéed roots and onions are added and cooked until tender. The prepared vegetables are pureed together with the broth, combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

Soup puree from various vegetables. To prepare it, use white cabbage, potatoes, turnips, carrots, onions, and green peas (canned). The onion is chopped and sautéed. Shredded carrots and turnips (previously blanched) are simmered with a small amount of broth and butter until half-ready, then sautéed onions and shredded cabbage are added and simmered until tender. At the end of the poaching, add green peas and potatoes, cut into pieces and cooked separately. The prepared vegetables are wiped and then prepared according to the general scheme.

Cream of pumpkin soup. The pumpkin, peeled and seeded, is cut into slices and simmered in milk in a sealed container over low heat. 5...7 minutes before readiness, add dried wheat bread croutons (2/3 of the norm specified in the recipe). The mass is rubbed, the remaining milk is added, brought to a boil and, after removing from the heat, season with cream and butter.

Cereal soup puree. For preparation, rice, oatmeal, pearl barley and wheat (Poltava) cereals are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, sautéed onions and roots are added, brought to readiness, rubbed, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.

The process of preparing this soup is labor-intensive. When wiping cereals, a lot of waste is generated. To save time and food, soup can be prepared from cereal flour (the cereals are sorted, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with leison. You can use industrially produced cereal flour, which is widely used in baby food.

Bean soup. Pre-soaked legumes are boiled without salt until softened, sautéed onions and roots are added, brought to readiness, pureed, combined with white sauce, brought to the desired consistency with broth, added salt and boiled. Lieuzon is not included in this soup. The soup can be boiled and served with smoked pork belly or loin. After boiling the smoked meats, the broth is added to the soup.

Poultry puree soup. Boil the poultry carcasses until tender, add carrots, parsley, and onions. The flesh of the cooked poultry is separated from the bones, cut into pieces and passed through a meat grinder with a fine grid, then wiped. The pureed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. The finished soup is seasoned with lezon.

Liver soup. The liver, cut into pieces, is lightly fried along with carrots and onions, then stewed until tender in a small amount of broth and pureed. The pureed mass is combined with white sauce, diluted to the desired consistency with broth, salt is added and brought to a boil. The finished soup is seasoned with lezon and butter.

Bisque soups. These soups are popular in Western European countries. They are served in restaurants catering to Western tourists. Bisques are prepared from crayfish, shrimp, lobster or crab.

To prepare crayfish bisque, they are first boiled, the necks and claws are separated and cleaned. The legs of the shells are broken off and the insides are removed. Add shells and peel the necks and claws to onions, carrots, and celery sautéed in butter, pour in cognac and seal (set on fire to extract the alcohol base of the cognac). Then pour in fish broth, add rice, peeled necks, white wine, a bunch of spicy herbs and cook until the rice softens. After removing the bunch of spicy herbs, the prepared mass is crushed in a processor (mixer) or blender, rubbed through a sieve, brought to a boil and seasoned with lemon juice, cream, and butter.

Bisques are also prepared from other crustaceans.

The range of potato and vegetable soups is very diverse. They are prepared with cereals, pasta and legumes.

You can prepare vegetarian and broth-based potato and vegetable soups. They use beef, lamb, pork, poultry, canned food, dumplings, bouillon cubes, fish, mushrooms, and seafood. In vegetable broth soups, you can add hot milk, which is poured into a plate during cooking or into a cauldron at the end of cooking.

Potatoes and vegetables are cut into cubes, slices, cubes, slices (except potatoes). The cutting must correspond to the main product and be uniform. Instead of tomato puree, it is better to use fresh tomatoes.

Potato soups with pasta, homemade noodles, cereals and legumes

To prepare these soups, pasta, vermicelli, noodles, horns, soup fillings, home-made noodles, various cereals and legumes are used. These soups are prepared with broths: meat and bone, poultry and mushroom broth, as well as vegetarian ones. Carrots, onions, white roots for soup with pasta are cut into strips or cubes (for soups with curly products), and for soups with cereals and legumes - into cubes. Carrots and onions are sautéed. Pasta, especially vermicelli, becomes deformed during prolonged cooking and storage, so soups with pasta should be prepared in batches so that they can be sold within 30-40 minutes. Soups with legumes are recommended to be prepared with pork, smoked loin, brisket, and raw smoked ham.

Milk soups

Soups are prepared with whole milk, with a mixture of milk and water, you can use sterilized condensed milk without sugar, whole cow's milk powder.

Soups are prepared with pasta, cereals, and vegetables. Pasta, whole grain cereals, and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Soup filling is boiled directly in milk.

Milk soups are prepared in small portions, since their color, smell, consistency and taste deteriorate with prolonged storage.

The finished soup is seasoned with butter or table margarine.

When making milk soups with vegetables, pumpkin and carrots are cut into cubes, potatoes into cubes or slices. Cauliflower is separated into inflorescences.

The technological scheme for preparing milk soup is presented in Appendix E.

Cream soups

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in children's and medical nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of puree soups includes:

pureed soups seasoned with white sauce;

cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

Puréed soups are prepared from vegetables, cereals, legumes, poultry, game, beef, and mushrooms. Products intended for these soups are subjected to various types of heat treatment (depending on the type of product) - boiling, poaching, frying (liver), stewing, then they are crushed in a grinding machine (mixer, processor, etc.). Products that are difficult to grind are first passed through a meat grinder and then rubbed. The pureed products are combined with white sauce so that the crushed particles are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom. White sauce is not added to pureed cereal soups.

Sometimes white sauce in pureed soups made from vegetables and meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, then combined with broth, vegetable broth, and milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture. The exception is pureed soups made from legumes. Butter is added to all soups. Instead of the egg-milk mixture (leison), you can use hot milk or cream.

Puréed soups are prepared vegetarian, with bone broth, with decoctions and broths obtained by boiling or poaching the products included in the soup recipe, as well as with whole milk or a mixture of milk and water.

Ready-made soups are stored in a water bath or stove at a temperature not exceeding 70°C until they are released, otherwise the egg whites may curdle.

When on holiday, you can add some unpuréed food as a side dish to pureed soups (green peas, for example, poultry fillet cut into strips, boiled rice in carrot puree soup, etc.). All soups can be served separately with croutons made from wheat bread, cut into small cubes and dried, corn or wheat flakes, and pies.

The technological scheme for preparing puree soup is presented in Appendix G.

Soups are clear

This group includes soups consisting of clarified broth (clear broth) and side dishes, which are prepared separately. Broths for clear soups are obtained as a result of clarification (pulling) and saturation with extractive substances of bone broths, poultry, game and fish broths. Due to the high content of extractive substances, clear soups have a strong juice effect and stimulate the appetite well.

Transparent broths began to be prepared in Russia at the beginning of the 19th century, borrowing them from France. In European cuisine, clear broths are called consomme (French consomme - improved, brought to perfection).

Store clear soups on a steam table for no more than 1-2 hours. If stored for longer, they become cloudy and their taste and aroma deteriorate. Various vegetables, meat, poultry, fish, eggs, cereals, as well as croutons, pies, pies, kulebyaki, etc. are used as side dishes for clear broths.

When leaving, a side dish is placed in a plate or portioned bowl and broth is poured, or broth is poured into a broth cup, and the side dish - croutons, pies, kulebyaki, pies - is served separately on a pie plate. Recommended serving of broth is 300-400 g.

Preparing quickdraws

For "brakes" use low-fat cutlet meat, poultry and game bones, egg whites, chopped carrots and egg whites, and fish roe.

The guy is introduced into the strained ready-made broth at a temperature of 50 to 70 C, then the guy is stirred, boiled for 30 minutes to 1.5 hours, depending on the type of guy, the foam and fat are removed. The broth is infused for 30-40 minutes, filtered and brought to a boil.

Soups

A variety of soups are used in baby food, the importance of which is especially great, as they help stimulate appetite and ensure good absorption of food.

The liquid part of the soup, prepared from decoctions of cereals, vegetables, fruits, broths and milk, contains soluble proteins, extractives and flavoring substances, but has a low calorie content. The thick part is a side dish consisting of vegetables, cereals, pasta and legumes, products, fish, meat, poultry, rich in proteins, fat, carbohydrates, as well as vitamins and minerals. Most of these products increase the overall calorie content of soups.

Soups, like other liquid dishes, replenish the child’s body’s need for water, which is much higher in children than in adults, due to cell growth.

Soups are classified according to the method of preparation, the liquid base used and the serving temperature.

According to the method of preparation, soups are divided into dressing, puree, clear and different.

Based on the liquid base, soups are distinguished from broths, decoctions of vegetables, cereals, fruits, milk, and bread kvass.

Based on the serving temperature, soups are divided into hot (70° C) and cold (14-16° C).

Soups are served in deep plates or bowls. To increase calorie content and improve taste, you can add meat, chicken, and fish to soups. For young children, these products are cut into small pieces or passed through a meat grinder. For older people, they are placed on a plate in the form of one piece. When leaving the dish, you can add sour cream *, cream or butter.

* (Sour cream used when dispensing dishes for baby food is subjected to preliminary heat treatment.)

Children under 1.5 years old should prepare pureed soups.

To increase the vitamin value of soups, sprinkle with chopped dill or parsley. In some cases, it is recommended to fortify liquid dishes with ascorbic acid, which increases the content of vitamin C.

Broths and decoctions

Bone, meat and bone, chicken and fish broths are used to prepare soups. Mushroom decoction is allowed to be used in the diet of children over 3 years of age.

Soups and sauces are prepared using broths. Meat and bone broths are also served with various side dishes.

Bone broth. Tubular, vertebral, pelvic, rib bones of beef are cut, placed in a cauldron, poured with cold water, left for 1 hour. Then the liquid is brought to a boil, foam is removed from the surface and the bones are boiled at low boil with the lid closed for 4 hours. 40 minutes before readiness Add raw or baked carrots, parsley, and onions to the broth. During the boiling process, fat is removed from the surface of the broth, since, by emulsifying and breaking down into glycerol and fatty acids, it gives the broth an unpleasant appearance, taste and smell. To obtain a clearer broth, the bones are lightly fried or scalded before cooking. The finished broth is filtered.

(For 1 liter of broth - bones 200, carrots 15, onions 20, parsley 10, salt, water - 1200 *.)

* (Product stowage rates are indicated in grams of gross weight.)

Meat and bone broth. To prepare it, beef is used in the form of pieces of brisket, trim, shoulder weighing up to 2 kg and bones, which are prepared in the same way as for bone broth and placed in a cauldron. Place the meat on the bones, pour in cold water, quickly bring to a boil, remove the foam from the surface and continue to cook at a low simmer, skimming off the fat. Cooking time is 1.5-2 hours. Then the meat is removed and the bones are cooked for another 2-3 hours. At the end of cooking, raw or baked roots, onions, spicy herbs, and salt are placed in the cauldron. The finished broth is filtered. A clearer broth is obtained in a different way.

The bones are prepared, poured with cold water, brought to a boil, the foam removed and boiled at low boil for 2-3 hours. Then pieces of meat are added to the pot, the broth is brought to a boil, the foam is removed and continued to cook at a temperature of 90-95 ° C until the meat is cooked approximately 1.5-2 hours. The readiness of the meat is determined by piercing the pulp - by the colorless juice that is released. During the cooking process, fat is removed from the surface of the broth. 30 minutes before readiness, add roots and onions, 15 minutes - salt. The finished meat is removed and the broth is filtered.

The calorie content of 1 liter of meat and bone broth is 15-17 kcal.

The broth prepared using the second method is more aromatic, since the extractive substances contained in the meat are well preserved.

Chicken bouillon. The processed carcasses are tucked into the pocket. Giblets, skin, bones are washed, chopped, placed in a cauldron, poured with cold water, brought to a boil, foam removed from the surface, and boiled at low boil until half cooked. Then lay the prepared chickens and continue to cook at a temperature of 80-85 ° C, removing fat from the surface, until the bird is ready. Its readiness is determined by piercing the pulp of the leg according to the released juice. At the end of cooking, add raw roots, onions, and salt to the broth. The duration of cooking the broth depends on the size and age of the bird and is 1-2 hours. The boiled chickens are removed and the broth is filtered.

Fish broth. The best broths are made from perch fish. They are made from fish food waste and processed fish. The ratio of product and water should be 1:4 or 1:5. The prepared fish products are placed in a cauldron, poured with cold water, quickly brought to a boil, the foam is removed from the surface, raw roots, carrots, parsley, celery, onions, salt, and then bay leaves are added. The broth is boiled at a low boil for 40-50 minutes, then left on the edge of the stove so that it is not cloudy, and filtered.

(For 1 liter of broth - fish food waste 200, fish (fillet) 100, onion 20, parsley 10, water 1200.)

Mushroom broth. Dry porcini mushrooms are sorted out, washed, poured with cold water, left for 15-20 minutes, then washed well again. Next, the mushrooms are poured with cold water and left to swell for 3-4 hours. After swelling, the mushrooms are removed and washed again. The liquid in which they were soaked is filtered, then the mushrooms are put back into it and cooked for 1.5 hours without adding salt. Boiled mushrooms are removed, washed with warm water, then chopped. After settling, the decoction is filtered.

Broths with side dishes

Meat and bone broths and chicken broths are served with side dishes of vegetables, cereals, and pasta, which are boiled in the broth or prepared separately. They are brought to a boil in the broth before serving or placed on a plate when leaving. Side dishes such as croutons and pies are served separately with the broth.

Unlike transparent broths enriched with extractive substances due to the introduction of a brace into them, broths used in baby food are not clarified using a specially prepared brace, but are boiled so that they turn out transparent. To do this, meat or poultry is introduced into the broth in the middle of cooking, brought to a boil, fat and foam are removed from the surface and continue to cook without boiling.

Meat and bone broth with croutons. White bread is peeled, cut into small cubes or slices, sprinkled with grated cheese and dried in the oven, sprinkled with butter. The broth is poured into a plate or cup. For younger children, croutons are placed in the broth, for older children - on a separate plate or saucer. Per serving, 200-250 g of broth and 20-30 g of croutons are dispensed.

Broth with pies. Baked pies filled with meat are made from yeast dough. When serving, the broth is poured into a cup and the pie is placed on a plate.

Broth with vermicelli or noodles. Vermicelli or noodles are boiled separately in salted water, drained in a colander, and washed with hot water. When serving, boiled pasta is combined with broth and brought to a boil; the broth is poured into a plate. For one serving, 250 g of broth, 20 g of vermicelli or noodles are dispensed.

Broth with boiled rice. Rice cereals are boiled in a large amount of boiling salted water (5-6 liters of water per 1 kg), drained in a colander, and washed with hot water. Before serving, combine it with meat or chicken broth and bring to a boil. The broth with rice is poured into a plate. You can sprinkle it with chopped herbs.

Broth with meatballs. Meatballs are formed into small balls of minced beef, placed in a baking tray greased with oil, poured with water or broth and simmered. When serving, put meatballs (3-5 pieces) on a plate, pour broth, add chopped herbs.

Broth with egg. Pour the eggs with cold water, bring to a boil, move to the edge of the stove and cook without boiling for 25 minutes. Then they are washed with cold water, peeled, placed in plates, cut into pieces, poured with hot broth and released (0.5 eggs per serving).

Seasoning soups

Seasoning soups include cabbage soup, borscht, rassolniki, soups with cereals, legumes, pasta and vegetable soups. When preparing them, some of the products included in them undergo preliminary heat treatment. Vegetables are cut into appropriate shapes. Beets are stewed with the addition of broth, fat, acid or tomato. Sauerkraut is stewed in the same way, but without acid. Roots and onions are sautéed in butter in a thick-bottomed bowl at a temperature of 110° C. Sautéed vegetables can then be simmered in broth. Tomato puree is diluted with water or broth and sauteed with fat for 15-20 minutes. The diluted tomato can be combined with semi-softened roots and onions and sautéed until tender.

For children under 1.5 years old, vegetables are not sautéed, but rather stewed. The onion is boiled in the broth in its entirety, then removed.

Flour is also sautéed for white sauce, which is used to season soups. Sauté is prepared with or without fat. The sifted flour is placed on a baking sheet or frying pan in a 2 cm layer and heated, stirring, at a temperature of 120 ° C until light yellow. The sauteed mixture is cooled and diluted with chilled broth or poured into the broth, boiled for 5-10 minutes, filtered. The resulting white sauce is used to season cabbage soup, borscht, and vegetable soups if they do not include potatoes.

Processed pickles are simmered in water or broth.

Pearl barley is boiled in water until half cooked, then the broth, which is dark in color and spoils the appearance of the food, is drained, and the barley is washed.

Other vegetables, cereals, pasta first undergo primary processing, then they are placed in broth or decoction without preliminary heat treatment. Products must be placed in boiling liquid in a certain sequence in accordance with the timing of their cooking (Table 5) so that they are ready at the same time.

Table 5

If soups contain foods containing acid (sauerkraut, sorrel, pickles), then potatoes are added at the beginning of cooking, since they do not boil well in an acidic environment.

Dressing soups are seasoned with sautéed vegetables, white sauce, salt and spices are added. Vegetables are introduced 15-20 minutes before readiness, salt and spices - 5-10 minutes.

Cabbage soup made from fresh cabbage. White cabbage is cut into pieces or strips, potatoes - into cubes or cubes. Roots and onions are cut into slices or strips, sautéed in oil for 5 minutes, then simmered in broth.

Place cabbage in the boiling broth, bring to a boil, add potatoes, roots and onions, cook for 20 minutes, add sautéed tomato or pieces of fresh tomatoes, salt, bay leaf and cook for another 5-10 minutes.

When serving, cabbage soup is poured into a plate, sour cream and herbs are added.

Shchi can be prepared without potatoes. In this case, they are seasoned with white sauce (Fig. 10). Vegetarian cabbage soup is prepared without meat, using vegetable broth.

Rice. 10. Scheme for preparing cabbage soup from fresh cabbage

Cabbage soup made from sauerkraut. The sauerkraut is sorted out, the too sour cabbage is washed in cold water, squeezed out, chopped, combined with broth, tomato and fat are added and simmered for 1.5-2 hours.

Roots and onions are cut into small cubes or strips, sautéed, and combined with cabbage 20-30 minutes before the end of stewing. Then the cabbage and roots are diluted with broth, brought to a boil, combined with white sauce, salt, sugar, bay leaf are added and boiled for 5-7 minutes.

When serving, pour cabbage soup into a plate, add sour cream, and sprinkle with chopped herbs.

Cabbage soup can be prepared without white sauce.

(Sauerkraut 100, carrots 20, parsley 5, onions 5, tomato puree 4, butter 5, sugar 3, sour cream 10. Yield 250.)

Cabbage soup is green. Sorrel is simmered in its own juice. Spinach is boiled in a large amount of rapidly boiling water, without covering the pan with a lid, to preserve color, combined with sorrel, and wiped. Potatoes are cut into medium cubes, placed in boiling meat and bone broth and cooked for 10-12 minutes. Add pureed puree, cook for 10-15 minutes, add salt. The finished soup is removed from the stove, seasoned with a raw egg, mashed with a small amount of sour cream.

When serving, pour soup into a plate, add sour cream, sprinkle with chopped green onions and chopped parsley.

Borscht

The peculiarity of borscht is that it contains beets. Borscht is prepared in meat and bone broth or vegetable broth. Depending on the set of products and cooking technology, borscht is distinguished: with potatoes, without potatoes, Ukrainian, naval, Siberian, Moscow, etc.

Borscht with potatoes. Cabbage, roots and onions are cut into strips. Place the beets in a bowl, add broth, tomato, butter and simmer, covering with a lid. To improve the color of borscht, beets should be stewed with the addition of a small amount of citric acid. Carrots, parsley and onions are sauteed without frying, combined with beets and continued to simmer. The total stewing time is 1-1.5 hours. The potatoes are cut into cubes. White dry sauté is prepared from flour, then it is cooled and diluted with broth.

Place cabbage in boiling meat and bone broth, cook for 5-8 minutes, add potatoes, bring to a boil, add stewed vegetables and cook borscht for 15 minutes. At the end of cooking, add diluted flour sauté to stabilize vitamin C, salt, sugar, bay leaf, cook for another 5-7 minutes.

When serving, borscht is poured into a plate, sour cream is added and sprinkled with chopped parsley or dill.

The meat can be cut into small pieces or passed through a meat grinder.

Vegetarian borscht is prepared using vegetable broth.

(Beetroot 42, white cabbage 42, potatoes 30, carrots 10, parsley 5, onions 10, tomato puree 4, butter 4, wheat flour 2, sugar 2, sour cream 10, parsley 2. Yield 250.)

Red borscht. Half of the beets, according to the norm, are boiled in their skins, peeled and wiped. Prepare borscht in the same way as the previous dish, but without potatoes. Before leaving, put pureed boiled beets into the finished borscht.

Served with meat, sour cream and herbs.

Green borscht. Borscht is prepared with potatoes, but during the cooking process chopped sorrel or spinach leaves are added.

They serve borscht with meat, chopped hard-boiled egg and parsley.

Rassolniki

Rassolniki differ in that they are prepared with the addition of pickles. Rassolniks are boiled in meat and bone, fish, and chicken broths and served with meat, chicken, fish, sour cream, and herbs.

Rassolnik. Potatoes are cut into cubes or slices, roots and onions are cut into strips. Pickled cucumbers are peeled and seeded, cut into strips or diamonds. Finely chop parsley or dill.

The onions are lightly sautéed in butter, carrots and parsley are added and sautéed for another 2-3 minutes, then the broth is added and simmered, covered with a lid for 10-15 minutes. Simmer pickles in a small amount of broth for 10-15 minutes.

Strain the broth, bring to a boil, add potatoes, cook for 10 minutes, add roots and onions, cook for another 10 minutes, add poached cucumbers, salt, bay leaf (you can add chopped sorrel or spinach leaves). The rassolnik is brought to readiness within 5-10 minutes.

When serving, pour pickle into a plate, add sour cream, sprinkle with herbs.

Rassolnik can also be prepared using vegetable broth.

Leningrad rassolnik with bone broth. Leningrad rassolnik differs in that it contains cereals (pearl barley, oatmeal, wheat or rice); you can add tomato. The washed pearl barley is pre-cooked in water for 1-1.5 hours until half cooked. Then the broth is drained and the cereal is washed so that the appearance of the soup does not deteriorate. If you use rice cereal, it is not pre-cooked.

Place the cereal into the boiling broth and cook for 5-10 minutes, after which the prepared products are added in the same sequence as when cooking pickle soup. The dish is released in the same way.

(Broth 300, pearl barley 8, potatoes 62, carrots 12, pickled cucumbers 17, onions 7, butter 3, sour cream 7, greens 3. Yield 250.)

Homemade rassolnik. This pickle is different in that it is prepared with white cabbage, which is cut into strips and placed in the broth first, before the potatoes. Otherwise, homemade pickle is prepared and served in the same way as described above.

Vegetable soups

Vegetable soups are prepared from a variety of fresh, canned or fresh frozen vegetables, in vegetable broth or meat and bone broth, and sometimes in milk. Vegetable soups are of particular importance for baby food, as they contain a significant amount of vitamins. To increase the calorie content of vegetable soups, you can serve them with pies and kulebyaka.

Vegetable soup. Vegetables are cut into slices, cubes, sticks, slices, white cabbage - into checkers, cauliflower is divided into separate inflorescences. Place carrots, parsley and zucchini in a saucepan, add a small amount of water, butter or sour cream and simmer for 10-15 minutes.

Place white cabbage in boiling water, bring to a boil, add potatoes, cook for 5 minutes, add cauliflower and continue cooking for 10-15 minutes. 5 minutes before the end of cooking, add stewed roots, zucchini, chopped tomatoes, canned green peas, salt, bay leaf and bring the soup until ready.

When serving, add sour cream to the plate and sprinkle with herbs.

Spring soup. Potatoes are cut into cubes, carrots and parsley into slices and simmered in a small amount of water. The onions are chopped, sautéed in oil, combined with roots and simmered for 10-15 minutes. 5 minutes before readiness add chopped sorrel or spinach. Eggs are hard-boiled and finely chopped. Boiled meat is passed through a meat grinder. Dry white sauté is prepared from flour and diluted with broth.

Place potatoes into the boiling broth, bring to a boil, add stewed vegetables, cook for 15 minutes, add flour sauté and salt. Before serving, add chopped eggs to the soup, you can add boiled meat.

When serving, pour soup into a plate, add sour cream, sprinkle with green onions and chopped herbs.

Spring soup can be prepared without sorrel, but in this case cauliflower is added to it.

Cauliflower soup. Carrots and parsley are cut into slices and simmered in a small amount of water with butter until half cooked. Cauliflower is divided into inflorescences, large inflorescences are cut. Potatoes are cut into cubes.

Cabbage is added to boiling water, then potatoes, after 5-7 minutes - steamed vegetables. Cook the soup until cooked, add salt and bring to a boil.

When serving, add sour cream and chopped herbs to the plate.

Potato soups

A type of vegetable soup is potato soup. They are prepared in all kinds of broths and served with meat, meatballs, chicken, and fish. Cereals, legumes, pasta, and dumplings are added to potato soups. These soups can be prepared using decoctions.

Potato soup with meatballs. Potatoes are cut into cubes or slices, roots and onions are cut into small cubes, parsley or dill are finely chopped, carrots, parsley and onions are sautéed. Strain the broth, bring to a boil, add potatoes, bring to a boil again, add sautéed vegetables and cook for 15-20 minutes. At the end of cooking, add salt and bay leaf.

Meatballs are simmered separately in a greased bowl with a small amount of water or broth. When serving, place meatballs on a plate, pour in soup and sprinkle with herbs.

Potato soup with green peas. Vegetables are cut in the same way as for preparing the previous dish. Onions are sautéed, combined with carrots, and stewed with broth until half cooked.

Potatoes are added to the boiling broth, then stewed vegetables, and at the end of cooking - green peas and salt. When leaving, put boiled meat in a plate, minced through a meat grinder, pour in soup, sprinkle with herbs.

(Potatoes 100, green peas 25, carrots 10, onions 10, butter 4, parsley 3, broth 300. Yield 250.)

Potato soup with fish. Fish processed into clean fillets or finished fish fillets are cut into pieces in the form of cubes.

The strained broth made from fish food waste or water is brought to a boil, and the prepared fish is added. After the liquid boils, remove the foam from the surface and then cook it in the same way as potato soup.

When serving, potato soup with fish is poured into a plate and sprinkled with chopped herbs.

(Perch (fillet) 38, potatoes 88, carrots 5, onions 5, butter 3, greens 3. Yield 250.)

Potato soup with cereals. Vegetables are cut into cubes. The cereals are sorted, washed (except for finely crushed ones), pearl barley is boiled separately until half cooked. The roots and onions are lightly sauteed, then simmered until soft. Place cereal into the boiling broth, cook for 15 minutes, add potatoes and sautéed vegetables, continue cooking for another 15 minutes, add salt and bay leaf, bring to a boil.

If the soup is prepared with semolina, then it is introduced after the potatoes and roots, 10 minutes before the end of cooking.

When serving, the soup is sprinkled with herbs.

Potato soup with pasta. The soup is prepared with curly fillings, vermicelli, noodles, pasta, which are sorted and broken into pieces 2.5-3 cm long. Depending on the type of pasta, potatoes are cut into cubes or cubes, roots and onions - into cubes, strips, slices or circles, then sauté.

Place pasta or noodles into the boiling broth, cook for 5-10 minutes, then add potatoes and sautéed vegetables, cook for another 15-20 minutes, add salt.

If the soup is prepared with noodles or other small pasta, then they are introduced after sautéed vegetables. You can add sautéed tomato puree to the soup.

Potato soup with beans. The beans are sorted, washed and soaked in cold water for 3 hours to swell (3 liters of water per 1 kg of beans). Boil the beans in the same water for 1-1.4 hours without salt so that they boil better. Then prepare potato soup and add boiled beans to it 10 minutes before it is ready. You can use peas instead of beans. When leaving, it is recommended to add meat and herbs.

Soups with cereals, pasta, legumes

Soups with cereals and pasta are prepared using meat and bone and chicken broths, as well as decoctions. Soups with legumes, peas and beans are cooked in meat and bone broth.

Barley soup. The pearl barley is sorted, washed, poured with hot water, boiled for 1 hour, and the broth is drained. Carrots, parsley and onions are cut into small cubes and sautéed in butter.

Place cereal into the boiling broth and cook for 20-25 minutes, then add sautéed vegetables and cook for another 15-20 minutes, add salt and bay leaf and continue cooking for 5-7 minutes.

When serving, the soup is poured into a plate, sour cream is added, and sprinkled with herbs. The soup can be served without sour cream, but with meat, chicken, meatballs.

Rice soup with chicken broth. Place the prepared cereal into the strained chicken broth, cook for 15-20 minutes, add diced, sautéed roots and onions, cook for another 15 minutes, add salt, cook for 5-10 minutes.

When serving, put a piece of chicken on a plate, pour in soup, sprinkle with herbs.

Pasta soup. Carrots, parsley and onions are cut depending on the shape of the pasta - into cubes, slices, strips, stars and sautéed in butter.

Place pasta in boiling broth or broth, cook for 20 minutes, then add vegetables. The noodles are added almost simultaneously with the vegetables, and the vermicelli and small soup fillings are added 5-10 minutes after the sautéed vegetables. Noodles are boiled in broth for 10-15 minutes, vermicelli - 8-10 minutes.

Soups with pasta are served with meat, chicken, mushrooms, and herbs. They can be prepared with the addition of sautéed tomato puree.

In addition to factory-made pasta, homemade noodles are also used, which are prepared from wheat flour, eggs, water and salt. To prepare 100 g of homemade noodles, use 88 g of flour, 25 g of eggs, 18 g of water, 1 g of salt.

The flour is sifted, laid out in a mound, in the middle of which a depression is made. Add salt to the water and add raw eggs. The mixture is stirred, then filtered and gradually combined with flour, kneading the dough from the middle to the edges. The resulting elastic lump of dough is sprinkled with flour and kept for 20-30 minutes for the proteins to swell, then rolled out to a thickness of 1.5 mm, slightly dried, cut into strips up to 3-4 cm wide. The resulting dough strips are cut crosswise into strips, sprinkled with flour, dried, and then sieved by cooking.

To prepare soup with homemade noodles, you must first scald them: boil for 1-2 minutes in boiling water, pour into a sieve, and let the water drain. This is done so that the soup is not cloudy. The noodles are placed in the broth after the sautéed roots and cooked for 10-12 minutes.

If the soup is prepared with mushroom broth, then the boiled porcini mushrooms are cut into strips, fried a little and added to the soup with sautéed vegetables.

Pea soup. Peeled peas are sorted, washed, placed in boiling water or broth and cooked for 1.5-2 hours for better boiling. Then add sauteed carrots and onions cut into small cubes, cook for 15-20 minutes, add salt.

When serving, pour soup into a plate, add butter and croutons from dried white bread, cut into cubes. Recommended for children over 3 years old.

(Shelled peas 50, carrots 20, onions 5, butter 4, wheat bread 15, broth or water 300. Yield 250.)

Cream soups

Puree soups are prepared from pureed vegetables, cereals, legumes, meat and fish products. Such soups have a uniform consistency and are easily digestible, which is why they are widely used in baby food. They are prepared in decoctions or broths.

The preparation of puree soups (Fig. 11) consists of the following processes: heat treatment of the main product; combination with sautéed roots and onions; wiping; combining with white sauce, boiling and bringing to taste; dressing with leison and butter; innings.

Rice. 11. Scheme for preparing puree soups

Puree soups from cereals can be prepared without sauce.

When serving, place a separately prepared side dish or some of the food in an unprocessed form onto the plate. Soups are served with croutons in the form of cubes (0.5X0.5 cm), cut from wheat bread and dried. Croutons can be replaced with corn or wheat flakes.

Cream soup seasoned with boiled cream is called cream soup.

Puree potato soup. The processed potatoes are cut into pieces of arbitrary shape, filled with water or broth and boiled until soft. The onions are chopped into strips or cubes, lightly sautéed, and combined with potatoes during the cooking process.

Boiled potatoes are pureed, combined with white sauce, diluted with liquid to the desired consistency, salt is added and boiled for 5-10 minutes.

The soup is brought to a boil and cooled to 70 ° C, then lezon is added to it. Before serving, the soup is no longer boiled to prevent the egg whites from curdling in the lezone.

When serving, add a piece of butter to the soup, white bread croutons are served separately on a plate or placed in the soup.

White sauce is prepared as follows: the flour is sautéed until creamy, heated with or without oil, and then diluted with hot broth or decoction.

To obtain lezon, raw eggs are combined with milk, placed in a bowl with a thick bottom and boiled in a water bath, stirring until slightly thickened, then filtered.

You can prepare pureed potato soup without sauce, season it with semolina, and instead of lezon, add hot milk or cream (for children under 3 years old).

Carrot puree soup. Peeled carrots are cut into slices and simmered in water, vegetable broth or broth, adding butter and sugar. Then add washed rice cereal, water, broth or broth and cook for 40-50 minutes. Boiled rice with carrots are rubbed through a grinding machine, diluted with liquid, salt and hot milk are added and brought to a boil.

When serving, puree soup is poured into a plate and butter is added.

You can prepare soup with the addition of white sauce, and put boiled rice in a plate when leaving.

Pumpkin puree soup. The processed pumpkin is cut into pieces of arbitrary shape, placed in a bowl and simmered in broth, vegetable broth or milk, then passed through a grinding machine along with the liquid. Prepare a white sauce, combine it with pureed pumpkin, add liquid, salt and, stirring, boil the soup for 5-7 minutes, then cool it a little, season with lezon or milk.

When serving, pour puree soup into a plate and add a piece of butter.

(Pumpkin 210, meat broth 100, butter 8, wheat flour 8, egg yolks ¼ *, milk 50. Yield 250.)

Green pea soup. A small amount of onions and carrots are cut into thin strips and lightly sautéed in butter. Canned green peas are placed in a bowl along with their own broth, sautéed vegetables are added and boiled until soft. Then the vegetables are pureed with the broth, combined with the prepared white sauce, salt is added and brought to readiness.

Before serving, the puree soup is seasoned with leison and butter. You can add some ungrated green peas, pre-heated in the broth, to a plate of puree soup. Croutons are served separately.

Cauliflower soup. The processed cauliflower is divided into inflorescences, placed in a bowl, broth or vegetable broth is added and boiled over low heat. Boiled cabbage along with the broth is passed through a grinding machine. The resulting puree is combined with white sauce. Next, the soup is prepared in the same way as green pea puree soup. The dish is served with butter and croutons.

Soup puree from various vegetables. Chop carrots, parsley and onions into strips and lightly sauté in butter. White cabbage is cut into strips, boiled in boiling water for 2-3 minutes, and drained in a colander. The vegetables are combined together, meat broth is added and simmered until soft. Potatoes are cut into pieces of arbitrary shape and boiled separately, then combined with stewed vegetables. Add canned green peas and bring the soup to a boil. After this, the vegetables are pureed with broth, white sauce, broth, salt are added, stirred and cooked for 5-10 minutes. The puree soup is seasoned with lezon.

When leaving, butter is added to the soup; Croutons are served separately. You can also add ungrated green peas or poached carrots, cut into cubes, into the soup.

(Potatoes 85, white cabbage 30, carrots 30, parsley 5, onions 10, green peas 17, meat broth 150, butter 4, milk 50, egg yolks ¼, flour 2. Yield 250.)

Pearl barley soup. The prepared cereal is boiled in broth or water for 2.5-3 hours, passed through a grinding machine, diluted with broth, salt is added and brought to a boil. The finished soup is cooled to 70°C and seasoned with leison. When serving, butter is added to it.

(Pearl barley 25, meat broth 200, milk 50, egg yolks ¼, butter 4. Yield 250.)

Creamy rice soup. The washed cereal is poured with meat and bone broth and cooked until half cooked. Carrots, parsley and onions are cut into strips or cubes, sautéed without changing color, combined with rice and boiled until the cereal is ready, after which it is passed through a food processor. The pureed mass is diluted with broth, salt is added, brought to a boil, cooled, and leison is added.

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

Pea soup. Peeled peas are sorted, washed, soaked for 2-3 hours in cold water and boiled in the same water until tender. The peas with the broth are passed through a grinding machine, white sauce is added, diluted with broth or hot water to the desired consistency, salt is added, and boiled for 3-5 minutes.

Before serving, the puree soup is seasoned with butter. They serve the dish with white bread croutons.

Chicken puree soup. The processed poultry carcasses are tucked into a pocket, placed in hot water and cooked until tender, adding a small amount of roots and onions. The boiled poultry is cooled, cut, the flesh is separated from the bones and passed through a meat grinder with a fine grid or a grinding machine, periodically adding broth. The resulting puree is combined with white sauce, salt, boiled, seasoned with leison and butter, and served with croutons.

They also prepare puree soup from liver and rabbit.

Related information.

Soups are prepared with broths: bone, meat, mushroom, and poultry. It is recommended to cook soups with legumes with smoked meats. Vegetables (roots, onions) for soups with pasta are cut into strips, with cereals and peas - into small cubes, with beans - into slices.

When cooking soups with pearl barley, it is first boiled and washed; the remaining cereals are placed raw in the broth.

Homemade noodle soup. Mix flour, eggs, water, and salt into a dough and leave it for 20-30 minutes for the gluten to swell. The dough is rolled out in a layer of 2.5 mm, cut into strips 4-5 cm wide, folded, finely chopped into strips and left to dry. The noodles are sifted from the flour, dipped in boiling water for 1 minute, placed on a sieve, added to the boiling broth, sautéed roots and onions are added and cooked until tender.

Pea soup. The peas are sorted and washed. Unshelled peas are soaked in cold water and allowed to swell, and shelled peas are placed in boiling broth. Cook the peas until almost done, add sautéed vegetables (carrots, white parsley root, onions) before finishing cooking. Serve with pieces of smoked brisket, ham, sprinkled with chopped herbs.

Kharcho. Cut beef or lamb brisket into 2-3 pieces per serving, add water, add tomato and cook until half cooked, then salt, add rice and cook again. At the end of cooking, add sautéed onions, tkemali sauce (sour plum sauce), crushed garlic, and spices to the soup and bring it to readiness.

Petey. Two or three pieces of lamb with bones are boiled for 30-40 minutes in a clay pot, large soaked peas are added and cooking continues. 20-30 minutes before readiness, add raw coarsely chopped onions, spices, potatoes, sour plums, chopped fat tail and pour in a water infusion of saffron. The soup is served in the same container.

32. Technology for preparing hodgepodge. Assortment, holiday features.

Solyanki

A distinctive feature of solyankas is that they are prepared in broths with a high content of extractive substances. Solyanka has a pungent taste due to the presence of pickles, tomato puree, capers, olives or black olives.

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-cooked in the same broth in which hodgepodge is prepared.

Poultry and game intended for hodgepodge can be fried. Meat and fish products are cut into flat slices. Most often, solyanka is a portioned dish, made to order, but it can also be mass-prepared. Fish solyankas are served without sour cream, meat solyankas - with sour cream. When leaving, put a slice of lemon (peeled from the zest) into the hodgepodge and sprinkle with herbs. Lemon can also be served separately.

Mushroom solyanka is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are placed in it.

Meat hodgepodge. The onions are finely chopped, sautéed, the tomato is added and sautéing continues. The tomato can be sautéed separately. The cucumbers are peeled and seeded, cut lengthwise and then crosswise into diamonds and simmered in broth. Add sautéed onion and tomato (called “solyanochnaya breze”), poached cucumbers, spices, add capers and cook for 7-10 minutes into the boiling broth. If you are preparing portioned hodgepodge (to order), then put a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives into a soup bowl, pour in the liquid part of the hodgepodge, bring to a boil, let it brew and serve with herbs and sour cream.

Fish solyanka. Solyanka is prepared in fish broth with sturgeon or pike perch. The broth is made from the head of sturgeon fish. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Place poached cucumbers, onions sauteed with tomatoes, prepared fish, capers, spices into the boiling broth and cook for 10-12 minutes. Dispense fish solyanka with herbs and lemon slices without seeds and zest.

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

When leaving, put greens on a plate.

106. Wheat soup (Poltava)

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

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

107. Bean soup with tomato

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

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

114. Lentil soup with smoked meats

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

115. Homemade noodle soup with chicken

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

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

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

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

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

116. Noodle soup (Azerbaijani dish)

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

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

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

117. Noodle soup with giblets

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

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

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

118. Homemade mushroom noodle soup

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

When leaving, add greens to the bowl of noodles.

119. Pasta soup

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

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

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

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

120. Mushroom soup with ears (Belarusian dish)

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

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

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

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

121. Macaroni and cheese soup

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

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

122. Soup with dumplings

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

This soup is prepared with meat or bone broth.

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

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

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

123. Mushroom soup with dumplings

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

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

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

MILK SOUPS

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

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

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

124. Milk soup with pasta

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

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

125. Milk soup with homemade noodles

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

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

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

129. Milk soup with vegetables

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

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

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

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

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

130. Milk soup with pumpkin

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

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

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

131. Milk soup with rice and crabs

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

132. Milk soup with potato dumplings

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

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

133. Milk soup with profiteroles

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

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

134. Milk soup with savoy cabbage

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

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

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

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

135. Milk soup with vegetables and pasta

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

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

136. Milk soup with Brussels sprouts

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

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

137. Milk soup with zucchini

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

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

138. Milk soup with vegetables and vermicelli

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

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

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

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

PUREE SOUPS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Store pureed soups on a steam table until serving.

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

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

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

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

139. Carrot soup (on rice)

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

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

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

140. Carrot soup (on croutons)

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

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

141. Carrot puree soup (on potatoes)

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

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

142. Carrot puree soup (with white sauce)

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

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

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

Serve the puree soup with rice or dried small croutons.

143. Potato soup

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

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

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

144. Pear puree soup

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

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

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

145. Cream soup from various vegetables

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

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

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

You can serve small croutons with the soup.

Fresh peas can be replaced with canned ones.

146. Zucchini soup

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

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

147. Cream of pumpkin soup

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

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

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

Serve cream soup with side dish.

148. Fresh cucumber soup

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

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

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

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

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

This soup can be prepared as a cream soup.

149. Asparagus soup

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

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

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

150. Cauliflower soup

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

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

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

151. Spinach cream soup

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

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

Dry sauté the flour.

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

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

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

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

152. Cream of lettuce soup

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

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

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

153. Cream of corn soup

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

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

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

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

154. Tomato puree soup

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

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

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

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

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

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

155. Green pea soup

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

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

156. Cream of tomato and apple soup

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

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

157. Cream of onion and tomato soup

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

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

158. Puree soup from bean pods (optionI)

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

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

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

159. Puree soup from bean pods (option II)

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

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

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

160. Artichoke soup

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

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

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

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

161. Bean soup

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

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

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

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

162. Lentil soup

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

163. Chestnut puree soup

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

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

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

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

164. Fresh mushroom soup

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

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

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

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

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

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

165. Brussels sprouts soup

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

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

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

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

When leaving, add the side dish to the soup.

This soup can be prepared with white or milk sauce.

166. Savoy cabbage soup

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

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

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

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

167. Rutabaga soup

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

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

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

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

Serve the soup with small croutons.

168. Rice soup

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

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

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

169. Pearl barley soup

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

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

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

170. Puree liver soup

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

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

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

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

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

Serve the soup with croutons.

171. Poultry puree soup

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

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

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

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

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

172. Game soup puree

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

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

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

173. Cream of brain soup

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

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

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

Serve the soup with small croutons.

174. Cream of crayfish soup

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

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

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

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

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

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

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

175. Fish soup

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

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

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

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

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

176. Puree soup of fish and crayfish

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

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

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

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

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

177. Cream herring soup

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

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

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

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

178. Crab soup

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

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

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

Serve small croutons separately.

CLEAR SOUPS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

179. Meat clear broth

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

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

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

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

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

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

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

180. Chicken clear broth

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

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

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

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

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

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

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

181. Clear game broth

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

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

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

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

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

182. Broth with croutons

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

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

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

183. Borscht with spicy croutons

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

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

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

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

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

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

184. Borscht with croutons

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

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

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

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

185. Broth with celery

Transparent meat broth 400, celery 40.

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

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

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

186. Broth with omelette

Transparent meat or chicken broth 400, omelette 40.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

187. Broth with vermicelli or noodles

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

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

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

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

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

188. Broth with homemade noodles

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

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

189. Broth with rice

Meat or chicken broth 400, rice 40.

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

190. Broth with baked rice

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

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

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

191. Broth with baked rice and vegetables

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

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

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

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

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

192. Broth with vegetables (straws)

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

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

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

193. Broth with vegetables (cubes)

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

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

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

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

194. Broth with herbs (spring)

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

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

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

195. Broth with profiteroles

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

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

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

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

196. Broth with flour dumplings

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

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

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

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

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

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

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

197. Broth with semolina dumplings

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

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

198. Broth with quenelles

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

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

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

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

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

199. Broth with different quenelles

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

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

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

200. Broth with game baskets

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

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

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

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

201. Broth with game roll

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

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

202. Broth with pancakes

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

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

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

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

203. Broth with dumplings

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

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

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

Dumplings can be frozen.

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

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

204. Broth with ravioli

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

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

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

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

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

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

205. Broth with meatballs

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

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

Release the meatballs with broth and scalded parsley leaves.

206. Broth with vegetables and rice

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

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

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

207. Broth with vegetables and lamb

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

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

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

208. Broth with cauliflower

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

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

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

209. Broth with Brussels sprouts

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

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

210. Spring broth with omelet

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

211. Broth with vegetables (farmer)

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

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

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

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

212. Broth with vegetables (on toast)

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

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

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

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

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

213. Broth with vegetables in a pot

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

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

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

214. Broth with asparagus and quenelles

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

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

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

215. Broth with quenelles in salad

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

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

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

216. Broth with different omelettes

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

217. Broth with omelette and asparagus

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

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

218. Broth with omelet and cabbage

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

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

219. Broth with omelette and vermicelli

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

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

228. Sea bass soup

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

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

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

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

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

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

229. Chowder with quenelles

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

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

COLD SOUPS

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

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

230. Meat okroshka

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

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

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

When leaving, sprinkle the okroshka with dill.

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

231. Mixed meat okroshka

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

232. Game and veal okroshka

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

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

233. Vegetable okroshka

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

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

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

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

234. Beetroot

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

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

235. Cold borscht

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

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

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

236. Cold meat borscht

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

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

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

237. Cold borscht with fish or crabs

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

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

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

238. Green cabbage soup with egg

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

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

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

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

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

239. Botvinya

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

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

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

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

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

240. Kholodnik with crabs

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

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

241. Kholodnik in Belarusian

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

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

242. Bread soup

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

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

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

243. Bread kvass

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

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

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

SOUPS FROM FRUITS AND BERRIES

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

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

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

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

244. Apple and pear soup

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

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

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

245. Citrus soup

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

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

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

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

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

246. Cherry soup with dumplings

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

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

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

Serve the soup hot with sour cream or cream.

247. Blueberry soup

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

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

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

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

248. Dried apricot soup

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

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

249. Cranberry soup

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

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

Serve the soup with sour cream or cream.

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

250. Apricot and apple puree soup

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

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

251. Dried fruit soup

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

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

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