The gastronomic world on your plate: recipes for national soups from different countries

Each national cuisine contains at least one first course that is unique to that country or region. All of them have their own culinary flavor, and the most popular ones are gladly borrowed into other cuisines. We have collected recipes for delicious soups from different countries for you and offer to cook them at home.

Our selection includes light vegetable stews and hearty, rich first courses. They have one thing in common - they are all very tasty (each dish in its own way), and almost anyone can cook them in their home kitchen. Choose the most delicious soup recipe from different countries and surprise your loved ones.

Greek style

Avgolemono is one of the main soups of the national cuisine of Greece. This is a fairly thick soup with yolks and pieces of chicken meat. It is believed that the Greeks borrowed the original recipe for pomegranate juice from the Jews. They replaced pomegranate juice with lemon juice, and later added orzo pasta - small pasta that resembles grains of rice. By the way, analogues of avgolemono are also found in other cuisines. The Arabs call it tarbiya, the Italians call it brodo brusco, and the Middle Eastern peoples call it agristada.

Ingredients:

water - 1.5 liters
chicken breast - 1 pc.
orzo pasta – 100 g
onion - 1 pc.
carrots - 1 pc.
egg yolks - 4 pcs.
lemon juice - 100 ml
flour - 2 tbsp. l.
olive oil - 2 tbsp. l.
salt, black peppercorns - to taste
fresh herbs - for serving

Place the chicken breast, whole onion, carrots and peppercorns into the pan. Fill everything with water, bring to a boil and cook over low heat for 30–40 minutes under the lid. Then we filter the broth, cool the meat and separate it into fibers. Bring the broth to a boil again, add the orzo pasta, and cook until al dente.

Meanwhile, heat the olive oil in a saucepan and fry the flour in it until a smooth, homogeneous mass is obtained. Separately, whisk the lemon juice and yolks into a creamy paste - everything should be at room temperature. Mix the lemon dressing with the olive oil sauce and pour into the broth in a thin stream. Add pieces of chicken meat and simmer a little over the fire until the soup thickens slightly. Avgolemono is served hot with chopped herbs.

First with legumes and meat

White beans and raw smoked loin, lard and chicken legs plus onions, carrots, turnips, potatoes, savoy cabbage and garlic

Bean soup is an almost perfect dish, balanced and tasty. This is probably why bean soup can be found in many national cuisines. This bean soup is prepared according to a French recipe.

White bean soup

Peas and ham plus carrots, onions, celery and turnips

This pea soup is best served with crackers - wheat or rye, which you can cook yourself or buy.

Pea soup

Peas and pork, smoked bacon, smoked brisket plus onions, carrots and garlic

By making smoked pea soup for lunch, you can easily avoid snacking until dinner. This soup, tasty, satisfying and aromatic, will satisfy your hunger for a long time.

Pea soup

Okroshka in Bulgarian

The most popular soup in Bulgaria is tarator. According to legend, it was invented by a certain khan, and the three-headed eagle suggested the recipe to him. As a child, a magical bird brought the boy a bag of dry herbs in its claws, and decades later, a cucumber. Another missing ingredient, a bottle of olive oil, was kept by the khan's future wife. At the command of the eagle, all three components were mixed at the right moment in a bowl of sour milk. This is how people first tried tarator. Today this soup is enjoyed with pleasure not only in Bulgaria, but throughout the entire Balkan Peninsula.

Ingredients:

kefir (natural yogurt) – 500 ml
cucumber - 3 pcs.
parsley, dill, cilantro - 5-7 sprigs each
garlic - 3-5 cloves
olive oil - 2 tbsp. l.
salt, pepper mixture - to taste
walnuts - a handful

Cut the cucumbers into strips, or even with the peel. Finely chop all the greens and combine with cucumbers in a saucepan. Pass the garlic through a press, mix with nuts and pestle, pound in a mortar until a thick paste is obtained. Season it with a mixture of peppers and put it in a pan with cucumbers and herbs. Pour the resulting mixture with kefir and olive oil, add salt to taste, and mix thoroughly. It is important to let the soup brew in the refrigerator for at least 2 hours - then the aroma and taste will become more intense. Before serving, decorate the plate with tarator with cucumber slices and ground walnuts.

Soup Tien Khanh

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This is a traditional soup of Asian countries. Vietnamese Bloody Soup is made from fresh duck blood, but the weirdness doesn’t end there, as you also need to add the bird’s crop. In order for the blood to clot, it is cooled in the refrigerator, and it is served that way. It is believed that the soup gives strength to both the one who eats it and the one who prepared it.

Gazpacho's big brother

Next up is the Spanish soup salmorejo, whose homeland is considered to be Cordoba. Originally it was a simple stew of bread, water and olive oil. As soon as tomatoes were brought into the country, the soup was replenished with a key ingredient. How, then, does salmorejo differ from gazpacho? Because it is prepared in a simplified way. And it definitely contains jamon. We will replace the jamon with prosciutto.

Ingredients:

white yesterday's bread - 200 g
filtered water - 250 ml
tomatoes - 1 kg
garlic - 1-2 cloves
olive oil - 100 ml
balsamic vinegar - 2 tsp.
salt, black pepper - to taste

To submit:

fresh herbs - 4–5 sprigs
boiled eggs - 2 pcs.
prosciutto - 8–10 strips

Carefully cut the crusts off the bread, cut the crumb into cubes, add water, and leave for 15 minutes. There is no need to squeeze excess moisture out of it later. Pour boiling water over the tomatoes and remove the skin. We send them to the soaked bread and beat thoroughly with a submersible blender. Add crushed garlic, olive oil, salt and pepper. Mix the resulting mass well, cover with film and put in the refrigerator for 2-3 hours. The Spaniards decorate salmorejo simply - with slices of boiled eggs and strips of jamon. You can replace the jamon with prosciutto and add some chopped herbs.

Sweet Potato and Mango Soup, Guyana

Fresh mango puree with delicate coconut milk and heady rum makes this soup taste as exotic as possible and makes you think of tropical countries. Cold soup is even eaten for breakfast, as well as for lunch or dinner as a dessert. Chopped herbs or thin strips of ginger can also be added to the soup. If the dish turns out thick, then it is diluted with vegetable broth.

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Fish soup with a Finnish flavor

Finnish cuisine is dominated by fish soups. Kalakeitto, or milk soup, is one of them. Traditionally, white fish fillets with minimal bone content are used for it. Flounder, cod or whitefish are preferred. It is quite possible to cook broth from the ridges, heads and fins. We will prepare a festive version of this dish - lohikeitto soup. It is prepared from red fish, replacing milk with thick cream. But let's return to the classic recipe.

Ingredients:

red fish fillet - 500 g
head, tail, fins - for broth
water - 1.5 liters
cream - 100 ml
potatoes - 3-4 pcs.
onions - 2 pcs.
carrots - 1 pc.
flour - 2 tbsp. l.
salt, bay leaf, allspice, black pepper - to taste
parsley - 4–5 sprigs

Fill the head, tail and fins with water in a saucepan. Add whole onions and carrots, peppercorns and bay leaves. Bring everything to a boil, simmer the broth over low heat for half an hour, strain thoroughly.

Cut the fish fillet into slices, potatoes into cubes, and onion into small cubes. Pour all this into the broth, bring to a boil again, and cook until tender. At the end, pour in warm cream, salt and pepper to taste. To thicken, add flour and stir well. Usually Finnish housewives let the soup brew for 24 hours. If you can't wait, you can try it right now, just don't forget to garnish the dish with herbs.

First with cheese

Processed cheese plus onions, potatoes, celery, dry white wine and nutmeg

Cream cheese soup is usually served with croutons or croutons. You can buy them, but it’s better to make them yourself. For example, as described in this recipe.

Cheese cream soup

Adyghe cheese plus broccoli, onion, garlic and milk

These puree soups are the easiest way to feed vegetables to those who don’t really like them. And it doesn’t have to be children at all! See the recipe here .

Broccoli soup with Adyghe cheese

American hodgepodge

Some gourmets call it Louisiana-style solyanka, since this soup began its journey in the American state of Louisiana, and it got there thanks to African settlers. In the world, the soup is better known as gumbo. There are many variations: with poultry, red meat, seafood, vegetables. But one ingredient is everywhere: okra, or okra. This is an African plant that resembles a cross between asparagus and squash. They use juicy, crispy fruit-pods with seeds. We invite you to try the classic gumbo recipe.

Ingredients:

chicken broth - 500 ml
sausage – 250 g
shrimp – 300 g
tomatoes - 2 pcs.
garlic - 2-3 cloves
leek - 1 pc.
celery stalk - 2 pcs.
green bell pepper - 1 pc.
okra - 100 g
butter - 70 g
olive oil - 100 ml
flour - 70 g
parsley - 1 bunch
salt, paprika, black pepper, dry herbs - to taste

Cut the leek into rings, the pepper into strips, and the celery into slices. Fry all the vegetables in a heavy-bottomed pan with olive oil until they become soft. Add the chopped sausage and crushed garlic and fry for a couple more minutes. Pour chicken broth over everything and cook over low heat for 30–40 minutes.

Then melt the butter in a frying pan and cook until a characteristic nutty aroma appears. Add flour and sauté for another minute. Pour in a ladle of broth from the pan, simmer slightly and pour the resulting sauce back into the pan. Cut okra into four parts, tomatoes into small slices. Lightly sauté them in oil and place them in a pan. Add the peeled shrimp last, about 5 minutes before the end. Season the soup with salt and spices. Garnish a bowl of bright red gumbo with herbs and serve quickly.

Tortilla

Tortilla is a Mexican soup made with roasted tomatoes.

Ingredients: tomatoes canned in their own juice – 500 g, dried oregano, cumin seeds – 1 teaspoon, peppercorns, corn oil – 3 tbsp. spoons, green beans and corn - 200 g canned, boiled potatoes - 4 pcs, tortilla - 2 pcs, hot pepper - 1 pc, garlic - 4 pcs, salt.

Recipe: rub the tomatoes through a sieve into a saucepan. Cook for 10 minutes. Remove the seeds from the pepper, and then put it in a frying pan with the garlic. Add peppercorns. Fry for 2 minutes, and then grind in a blender (after cooling).

Add tomatoes, oregano, and cumin and get a homogeneous mass by whisking the ingredients. Then pour it into the pan. Place the tortillas in a frying pan where the peppers and garlic were fried. Fry for 2 minutes, pressing with a spatula. Next, when they have cooled a little, cut them into small pieces. Add oil to the pan and cook for 5 minutes.

Pour in the required amount of water, chopped potatoes and cook for 10 minutes after boiling. Add the corn and beans and cook for another 5 minutes. Place the tortillas when serving.

Mexican Elixir of Life

In the United States, you can try a dish with a long history - Mexican pozole soup. Corn, its main ingredient, had a sacred meaning among the ancient Indians and was used during rituals. That’s why the soup itself has a special meaning. It is believed to increase vitality. In Mexico, a special variety of corn with large grains is used to prepare it, which burst when cooked and resemble flower buds. There are three types of pozole - classic white, green with chard leaves and red with chili pepper. We suggest making pozole with avocado.

Ingredients:

chicken broth - 1.2 liters
canned corn - 400 g
pork pulp - 600 g
tomato paste - 1 tbsp. l.
white onion - 1 pc.
garlic - 3-4 cloves
chili pepper - 1 pc.
dried thyme and paprika - 1 tbsp. l.
dried cumin, oregano, coriander - 0.5 tsp each.
bay leaf - to taste
olive oil - 2 tbsp. l.
avocado - 1 pc.
red onion, cilantro, lime - for serving

We clean the chili pepper from partitions and seeds, cut into thin strips. Cut the white onion into half rings. Chop the garlic into thin slices. Fry all these vegetables until softened in a pan with olive oil, after adding all the spices. Next, lay out the pork in pieces and fry until golden brown. Pour in the hot broth, add tomato paste, and add corn. Cook the soup over low heat until the meat is cooked. At the end, add salt and pepper. Garnish each serving of pozole with avocado slices, lime wedges, red onion rings and cilantro.

Czech garlic soup

In itself, this Czech first dish is quite light (no meat), but at the same time very piquant - thanks to the presence of a large amount of garlic. Those who welcome garlic into their diet will be truly delighted.

Required Ingredients

The set of products needed for this garlic soup is simple:

Fresh garlic – 10 cloves;
Onion – 1 small onion;
Potatoes – 4 pieces;
Olive oil – 4 tablespoons;
Chicken broth – 1.5 liters;
Sweet bell pepper (yellow) – 1 piece;
Hard cheese – 100 grams;
Wheat bread – 4 pieces;
Fresh parsley - half a standard bunch;
Thyme – 1 teaspoon;
Salt and ground pepper - to your own taste.

This Czech soup can rightfully be called budget-friendly, but it turns out to be very tasty, with a pleasant garlicky aftertaste.

Czech garlic soup: step-by-step recipe

Cooking process

For cooking, we need a saucepan (for cooking soup) and a frying pan (for frying vegetables). We check the presence of all ingredients and begin:

Peel the onion and chop it with a knife, first into rings and then into small pieces.
Pour one tablespoon of olive oil into a saucepan, place it over medium-medium heat and pour the chopped onion into it. Sauté for a few minutes until it becomes transparent.
Then pour the chicken broth prepared in advance into the pan. While it is boiling, peel the potatoes and cut them into small cubes. As soon as the broth boils, throw the potatoes into it.
Cook the potatoes for five minutes after the water boils again.
Then add the pepper, which we first peel from the internal seeds and pulp and cut into small cubes. Cook for another 5 minutes.
During this time, grate the garlic on a fine grater or pass it through a garlic press and mix it with thyme. Add this mixture to the soup, adding salt and pepper to taste.
Next, let's prepare wheat croutons, without which this Czech garlic soup will not be itself. Cut the wheat bread into cubes and place in a frying pan in which we preheat 3 tablespoons of olive oil. Brown the bread on all sides (stirring constantly) and remove from the pan.
Grate the cheese on a coarse grater and chop the parsley with a knife. Crackers, shredded cheese and chopped parsley can be added directly to the pan, or have everyone put the required amount in their own bowl.

Czech garlic soup can rightfully be called one of the most delicious first dishes among different countries.

Colombian curiosity

Another interesting Latin American variation is the Colombian ajiaco soup. It got its name from one of the ingredients - a type of hot ahi pepper. The peculiarity of the recipe is that it uses three varieties of potatoes that grow only in Colombia. In our latitudes, they can be replaced with tubers, which boil well and quickly. Another rare ingredient is guascas, a type of aromatic green. Oregano comes closest to it in terms of taste. We suggest preparing an adapted version of Colombian soup.

Ingredients:

chicken carcass - 1.2 kg
veal ribs – 300 g
water - 2.5 liters
onions - 1 pc.
potatoes - 1 kg
cilantro - 2 bunches
corn on the cob - 4 pcs.
dried oregano - 1 tbsp. l.
spinach - 1 bunch
capers in marinade - 150 g
salt, black pepper - to taste
sour cream - for serving

Fill the chicken and veal ribs with water in a saucepan, bring to a boil, add the onion and oregano. Cook the broth at a gentle simmer for about 2 hours. Then take out the meat, remove it from the bones, chop it, and return it to the pan.

Grate 3 potatoes, cut the rest into cubes. Chop the corn cobs into several pieces. Place all this in a pan with broth and continue cooking. When the soup is almost ready, add marinated capers, chopped spinach, salt and black pepper. Allow the ajiaco soup to simmer, covered, for 10-15 minutes before serving. Don't forget to put fresh thick sour cream next to it.

Assortment and technology of soups in European cuisine

Item:	Catering
Kind of work:	Course work
Language:	Russian
Date added:	18.06.2019

This type of work is not a scientific work, it is not a finished final qualifying work!
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Introduction:

Many restaurants characterize their cuisine as European. But they don't always explain what they mean.

Many dishes of national cuisine, especially in the era of total globalism, have been tried by residents of many countries on our planet. Almost anywhere in the world you can order and eat well, for example, Caesar salad or black caviar, or in any hotel you will be offered a morning buffet, etc.

The word “soup” was invented by the French many centuries ago: this is what they began to call their liquid first courses. The French took the Latin word “suppa” as a basis, which meant “bread soaked in broth.” This fact suggests that the ancestors of soups were known in the ancient world, and the history of the dish goes back more than a hundred years.

Soups owe their birth to dishes. As soon as a person was able to come up with strong and chemically neutral dishes that were not afraid of high temperatures, he immediately began experiments on creating new dishes, among which were soups. This happened in the East - in Ancient China and the surrounding area, about 100 years BC. But in our current understanding, soup appeared about 400-500 years ago. In Europe they started talking about soups in the Middle Ages, again thanks to the proliferation of porcelain, earthenware and cutlery here at this time. First, soups conquered Southern Europe in the 15th-17th centuries, and then began to spread further to the north, east and west, and by the 17th century they were already known everywhere.

In Russia, in pre-Petrine times, all liquid dishes were called stews. At first, the word "soup" was used only for dishes that came from Western Europe, and then it replaced the traditional name for first courses.

In fairness, we must admit that puree in our kitchens is not as popular as in European kitchens. However, the fashion of European cuisine is becoming more and more confident, and today many are already trying to improve their culinary skills by introducing new dishes to their menu. Among them, a special place is occupied by cream soups, purees, sauces, meat products and baked goods.

Theoretical part

European cuisine: features of assortment and preparation

The history of European cuisine dates back to the Middle Ages. For a long time, gastronomic tastes and cooking methods changed throughout Europe, gradually turning into modern European cuisine.

The grains from which they baked bread, made pasta and cooked various cereals became dominant in the early Middle Ages.

Porridge and pasta have become popular foods for people from all walks of life.

Vegetables became an important addition to the grain diet. Of course, meat was also suitable for this meal, but it was very expensive and not affordable for the common man.

The taste preferences of the white inhabitants of the Old and New Worlds actually shaped what we now call “European cuisine” and what they can offer us in any more or less decent hotel or restaurant in any country in the world.

European cuisine - in the classical sense, is the cuisine of nations:

Western Europe: UK, France, Austria, Germany, Netherlands, Switzerland, Andorra, Belgium, Sweden, Denmark, Liechtenstein, Ireland and Luxembourg;
Central Europe: Slovakia, Hungary, Poland, Czech Republic, Belarus, Ukraine (northern regions);
Northern Europe: Estonia, Lithuania, Latvia, Sweden, Finland, Norway, Iceland and Denmark;

But the European countries of southern Europe:

Iberian Peninsula (Andorra, Spain, Portugal, Monaco),
Apennine Peninsula (Greece, Italy, San Marino, Vatican),
Cyprus, Malta, Bosnia and Herzegovina, Serbia, Albania, Croatia, Montenegro, Crimea.

The European part of Turkey offers representatives of Balkan cuisine, which differs from classical European cuisine.

The main European food is fried or baked beef (entrecote, beefsteak, roast beef, schnitzel, escalope), washed down with an alcoholic drink (the Germans drink mostly beer, while Romanes drink wine). Alcohol taken before a meal is called an aperitif.

Vegetables and flour products (potatoes, noodles, pasta, vermicelli) served with meat are called side dishes.

Europeans often eat eggs in the form of omelettes or scrambled eggs, and also add them to all types of desserts (meringues, cookies, pudding, cakes). As a snack they use bread, on which they put ham or jam (sandwich). Modern European cuisine was formed from dishes of the national cuisines of Europeans. In the process of recognition of each other and cultural interpenetration, individual, especially liked national products were included in the diet of other countries and spread across many countries. In some cases, these dishes were enriched with local culinary techniques or remained unchanged at all.

Thanks to Austria, for example, today we invigorate ourselves with coffee every morning.

Although most gourmets today consider French cuisine to be the pinnacle of culinary art, we must not forget that the foundations of culinary art were laid in Italy. Emperor Francis I also brought Italian cuisine to his court, which developed and spread further, especially after his son's marriage to Catherine de' Medici in 1533. And if we talk about Italian cuisine, we cannot help but remember the excellent pasta. Another Italian contribution is pizza.

The British contributed to Europe - roast beef that requires no sauce: crispy on top, juicy and pink inside, not fat that cools on the plate - this is traditional roast beef.

Hungarian goulash is very popular today - a cross between a thick meat soup and a stew. It is prepared from beef, pork or lamb with the addition of a large amount of flour and pepper - paprika.

The widespread use of sausages, frankfurters, and bratwursts for preparing appetizers, first and second courses is a greeting from Germany.

The Portuguese taught Europe to add coriander and saffron, pepper and ginger, curry and paprika to food.

Cheeses, oysters, wines, cognacs, salads, French fries, sauces - this is the smallest list of what France gave to European cuisine

Switzerland is a country of cheeses, dairy products and chocolate: in addition, Switzerland and Austria have contributed to the world of culinary roll ("Swiss roll"). And of course fondue!

The Russian table shared with European cuisine mainly its delicacies: smoked sturgeon (balyk), star sturgeon with horseradish, salted salmon (salmon), red, black and pink (whitefish) caviar, pickled and salted mushrooms (mushrooms and porcini mushrooms) , which represent not only a wonderful still life together with crystal clear Moscow vodka, but also subtly harmonize with it in taste.

Puree soups of European cuisine, their brief description

Puree soups consist of two parts: a base of varying density and a dense (side dish). Mashed potato soups are prepared from vegetables, cereals, legumes, poultry and game, veal, liver, as well as fish and crayfish.

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

Meat soups are prepared in a white meat sauce (from flour fried without fat and meat or bone broth), and vegetarian soups are prepared in a white sauce (the sauce is prepared from a decoction of vegetables, potatoes.) Mashed soups, seasoned with oil and Lezon from a mixture egg yolks with milk or cream.

Creamy soups are prepared in milk sauce (from flour without fat) with the addition of meat broth or broth from the products that make up the soup. Cream soups are flavored with butter, cream or milk.

Easily crushed products (sorrel, spinach) are rubbed through a sieve. Heavily crushed products are first crushed in a mortar and then wiped.

If in milk soups puree is prepared from vegetables containing a significant amount of acid, for example, tomatoes, then the white sauce is prepared a little differently: first, the prepared low-fat flour is mixed with hot milk, boiled, and then the broth and product containing acid are added. This method prevents the milk from curdling.

To improve the consistency and taste, mashed potato soups are seasoned with pieces of butter, hot milk or cream or leson. Prepare leson as follows. Raw egg yolks are stirred with a broom, butter or spoon and, while stirring, hot milk is gradually added and then simmered over low heat (do not boil) or in a water bath to slightly thicken the mixture. The mixture is then filtered and poured into the soup. If the puree is prepared using vegetable or cereal broth, then the rate of milk and eggs for leson increases by 50%.

The prepared puree soup should be a homogeneous mass, reminiscent of thick sour cream in consistency, without lumps of cooked flour and pieces of raw 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 subtle, with a pronounced aroma of the main products. After seasoning, soups in puree form should not be heated to a boil, since the emulsion formed when seasoning soups with oil breaks down and releases on the surface. cuisine european soup puree

Soups with puree and puree soups can be prepared without flour, replacing them with rice, pearl barley, wheat bread or potatoes.

Commodity and technological characteristics of raw materials

The products used to make purees are rich in:

Minerals: macroelements (calcium, phosphorus, iron, sodium, potassium) and microelements (iodine, fluorine), they are of great importance for the life of the human body.
Vitamins A, D, C, P, group B, they are indispensable in human nutrition, contribute to normal metabolism and body growth.
Carbohydrates. Fruits and vegetables contain sugar (glucose, fructose, sucrose), starch, fiber, etc. The sugar content in fruits is from 2% to 23%, in vegetables from 0.1 to 16.0%.
Zhirov. Most fruits and vegetables contain very little fat, ranging from 0.1 to 0.5%. There are a lot of them in nut kernels, 45-65%.
Organic acids. Fruits contain from 0.2% to 7% acids, vegetables from 0.1% to 1.5%. The most common acids are malic, citric, tartaric and oxalic.

The shrimp only comes frozen. After catching, they are immediately frozen or boiled and then frozen. Shrimp are frozen whole or chopped (only the tails are separated from the cephalothorax).

Olive oil is obtained by cold pressing the pulp of olive fruits, containing up to 55% fat. It has a delicate, mild taste and pleasant aroma. Store the oil at a temperature not exceeding 180 ° C in warm rooms for 4 to 8 months, packaged in bottles.

Hard cheese - contains protein, vitamins A, E, B2 (riboflavin), B12.

Oil – contains proteins, carbohydrates, some water-soluble vitamins, minerals and water. As well as vitamin A and vitamin D, carotene, tocopherols.

Vegetables

Onions – Use onions and green feathers in your food. Onion vegetables contain sugar - 9%, protein - 3%, minerals - 1.2%, vitamins C, B1, B2. The presence of essential oils and glycosides gives onion vegetables a pungent taste and aroma, stimulates appetite and promotes better absorption of food. They also contain phytoncides with bactericidal properties.

Pumpkin contains sugar, minerals, pantothenic and folic acids, fiber, vitamins: C, group B.

Celery leaves contain: fiber, amino acids, essential oils, calcium, potassium, phosphorus and sodium salts, vitamins: C, B1, B2, B9.

Parsley contains essential oils that give dishes a piquant taste. Parsley is divided into: root and leaf. The root uses the root and leaves. The root contains 85% water. Foxes contain vitamin C, E, carotene

Cucumbers contain few nutrients, so they are used mainly as a flavoring. They are a good source of minerals, which play an important role in normalizing mineral metabolism in the body. Cucumbers contain nitrogenous substances, sugar, vitamins B1, B2, C, carotene, and pectin.

Tomatoes The high nutritional value of tomatoes is due to the content of sugars (2.5-4.5%), minerals (0.7%), acids (0.5%). Minerals: salts of potassium, calcium, sodium, magnesium, phosphorus, iron, which play an important role in maintaining the acid-base balance in the body. Contains vitamins C, PP and provitamin A. The color of the fruit depends on the presence of carotenoids in them. Lycopene predominates in red fruits, while carotene and xanthophyll predominate in yellow fruits.

Garlic differs from onions in its sharper taste and smell, lower moisture content and higher content of nitrogenous, extractive and mineral substances, as well as essential oils up to 2%, the main component of which is diallyl disulfide.

Flour is a powdery product obtained by grinding cereals. These are wheat, rye, corn. Flour contains 14–15% water, proteins 10.3–12.9%, fats 0.9–1.9%, vitamins B 1, B 2, PP. Energy value 100 g. flour 323 - 329 kcal or 1352 - 1377 kJ. The higher the grade of flour or the more carbohydrates it contains, but the less proteins and fats, the higher the digestibility.

Fat is of great importance in human nutrition. They have a high energy value - in the daily human diet they should constitute about 30% of its calorie content, and are a source of a number of biologically active substances necessary for humans.

Based on the origin and type of raw material, fats are divided into animal, vegetable and combined.

Fruit spices

Black pepper is the dried unripe fruit of a tropical plant (native to South India). After drying, the fruits shrink, turn black, and acquire a spherical shape; The alkaloid piperine gives pepper its pungency and pungency (up to 9%), and the essential oil provides the aroma of pepper (up to 1%). Black pepper is hard, sinks in water, and dark pepper is prized. Release it in the form of peas and soil. Used in cooking for preparing meat, fish, vegetable dishes, and for canning.

Allspice is the dried unripe fruit of a tropical pepper. The fruits have a spherical shape with a thickened top, a rough surface, the color is dark brown in different shades, the taste is pungent, the aroma of cloves, black pepper, nutmeg and cinnamon is combined.

Red pepper - dried whole pods or red powder. Cultivated in the south. The hot, hot taste of red pepper is due to the content of capsaicin alkaloids (up to 1%). There are three types of heat: burning, medium burning and low burning. It comes mostly in terrestrial form. Used for preparing meat and vegetable dishes, rice and fish dishes.

Leaf spices

Bay leaves are the dried leaves in the shade of the evergreen bay laurel plant. It grows on the Black Sea coast of the Caucasus, in the Krasnodar region. The leaves are oval and oblong-lanceolate, leathery, green in different shades, the taste is slightly bitter, the smell is spicy, aromatic. In cooking, they are used to add flavor to meat, fish and vegetable dishes, sauces, soups, and added to the dish after cooking.

Organization of workplaces when preparing puree

Vegetable shop. The vegetable storage facility is equipped with production tables and shelving. Tables must have stainless steel metal covers. Manual cutting of vegetables and preparation of semi-finished products for heat treatment is carried out on tables, vegetables can also be cut on a hardwood cutting board, marked CO (raw vegetables) on the board.

Processed vegetables are placed in deep baking trays or pans, covered with a clean damp cloth, placed on shelves and, if necessary, transferred to the kitchen. In the vegetable shop there is one table for the cook of the cold shop; vegetables and potatoes are prepared on this table for preparing cold dishes.

Commodity and bench scales are installed in the vegetable storehouse, and an appropriate number of wooden containers, buckets, baking sheets and various knives are allocated for processing vegetables and potatoes.

Meat - fish workshop. Technological lines and workplaces in a meat processing plant must have separate technological equipment in accordance with sanitary requirements. Work in the meat and fish workshop is organized according to two technological processes: processing of meat and fish raw materials. Workstations are equipped with production tables, the width of which must be at least 1 m. Under the table covers there must be tool boxes and lattice shelves on which cutting boards, trays and trays are placed. There is a small spice box and scales on the table. On the wall in front of the table there may be technological diagrams, standards for meat waste and the yield of semi-finished products. Mobile racks with baking sheets or trays are installed next to the work table for transporting finished semi-finished products to the hot shop or refrigerator.

Hot shop. Semi-finished products coming from logging workshops are brought to readiness.

In the hot shop, the technological process of preparing the first hot dishes is completed.

In the hot shop they organize: a platform for preparing soups, which is equipped with boilers of different capacities, a set of cooking pots and frying pans of different sizes made of aluminum or stainless steel, a stewpan, fish baskets, pans, a full set of kitchen knives, forks and choppers, colanders, wheels with slots, scoops, blades, etc.

The cold shop is designed for preparing, portioning and decorating cold soups. The workshop premises are located in such a way as to provide communication with the hot workshop, service, distributor and sales floor.

The areas are organized in a refrigerated workshop and are equipped with refrigerated cabinets, sectional tables with a refrigerated cabinet, production tables with a built-in bathroom, washing tubs and shelving. To facilitate the work of workers, mixers, vegetable cutters, etc. are installed at the workplaces.

Workstations are equipped with the following modulated table sections: refrigerated tables, refrigerated tables with a container for storing components of cold dishes; industrial tables with built-in sink; tables with cabinets with doors for storing spices, kitchen utensils, and equipment. Workplaces must also be equipped with various types of mechanical equipment: a machine for slicing gastronomic products (slicer); machine for cutting boiled vegetables; universal drive with replaceable mechanisms.

Cutting boards, tools, and equipment must be labeled.

Processes occurring during mechanical and thermal processing of raw materials

When cooking food, the following processes occur.

Dissolution is the transition of a solid phase into a liquid. In culinary practice, solutions of salt and sugar of varying concentrations are often prepared.

Extraction (extraction) is the selective removal of a substance from a liquid or porous solid by a liquid. In culinary practice, extraction occurs by soaking salted fish, beef kidneys, mushroom quantities before cooking, etc.

Drying, thickening - removing moisture from solid plastic and liquid products by evaporation. In culinary practice, this occurs when drying crackers, homemade noodles, boiling tomato puree, concentrated broth (smoke), thickening cream, etc.

Mass transfer or diffusion processes are not only cooking methods; they also occur in the production of many types of culinary products and affect their quality and nutritional value.

Diffusion is the process by which soluble substances contained in foods during cooking, coloring, and soaking pass into liquid. The rate of diffusion depends on the surface area of the product. The larger it is, the faster diffusion occurs.

The diffusion of soluble substances is complicated by the structural features of food products. Soluble substances must diffuse from deep layers before entering the culinary environment from the surface of the product. The internal diffusion coefficient is usually much smaller than the external one. Consequently, the rate of transition of soluble substances into the culinary environment is determined not only by the difference in concentrations in the product and the environment, but also by the rate of internal diffusion.

Swelling - The ability to swell is the ability to absorb liquid with a significant increase in volume. Swelling should be distinguished from the absorption of liquid by powdery or porous bodies without an increase in volume, although the two processes often occur simultaneously.

Aging of grains, legumes, dried mushrooms and vegetables is caused not only by the swelling of protein and carbohydrate xerogels, but also by osmosis and capillary absorption. Soaking speeds up the subsequent heat treatment of products and promotes their uniform boiling.

Protein denaturation. This is a complex process in which, under the influence of external factors (temperature, acids, etc.), the secondary, tertiary, quaternary structures of the protein macromolecule change, i.e. native spatial structure.

Denaturation is accompanied by a change in the most important properties of the protein:

Loss of certain properties (for example, change in color of meat when heated due to denaturation of myoglobin);
Loss of biological activity (for example, potatoes, mushrooms and a number of other plant products contain enzymes that cause them to brown; when denatured, protein enzymes lose their activity)
Loss of hydration ability (dissolution, swelling);
Loss of stability of protein globules, which is accompanied by their aggregation (coagulation or protein coagulation);

Aggregation is the interaction of denatured protein molecules, which is accompanied by the formation of larger particles. Externally, this is expressed differently depending on the concentration. When preparing broths, curled protein (flakes) forms on the surface. The rate of protein aggregation depends on the pH of the medium.

During long-term storage, proteins “age,” which reduces their ability to hydrate, prolongs the heat treatment time, and makes it difficult to digest the product (for example, cooking legumes after long-term storage).

Fat changes

With any method of heat treatment of fats, both hydrolytic and oxidative changes occur due to the effect of high temperature, air and water on the fat. The predominance of the process depends on the temperature and duration of heating, the degree of exposure of fat to water and air, as well as the presence of substances that can enter into chemical interactions with fat. Changes in fats during frying are mainly due to the formation of peroxides and hydroperoxides (peroxides and hydroperoxides), when glycerol decomposes to acrolein. Acrolein has a strong, unpleasant odor that causes irritation of the mucous membranes of the nose and throat and watery eyes.

All fats are insoluble in water (hydrophobic) and soluble in organic solvents (gasoline, diethyl ether, chloroform, etc.). Their molecules contain long-chain hydrocarbon radicals and ester groups.

Fats are solvents for vitamins A, D, E, K and promote their absorption.

The most important sources of vegetable fats are vegetable oils (99.9% fat), nuts (53-65%), oatmeal (6.9%). Sources of animal fats are pork fat (90-92%), butter (72-82%), fatty pork (49%), sour cream (30%).

Practical part

Development of new purees

Shrimp gazpacho

Step by step cooking:

Finely chop the garlic and onion.
Slice the cucumbers. Finely chop the tomatoes.
Chop the celery. Place half of the vegetables in the processor.
Pour in tomato juice. Add olive oil
Add some wine vinegar. Add sugar.
Add Tabasco. Sprinkle with a pinch of salt.
Beat until almost homogeneous. Pour the puree into a bowl and add the remaining 2 cups of tomato juice.
Add the remaining half of the vegetables. Place the bowl in the refrigerator. Slice the avocado.
Fry a few pieces of bread. Fry shrimp.
Pour the soup into bowls, add shrimp and herbs. Serve with toasted bread

“Onion soup in Russian”

Step-by-step cooking: Cut the pumpkin into small cubes and place on a baking sheet.

Cut the onion into thin half rings. In a heavy-bottomed saucepan or deep frying pan, dissolve a tablespoon of vegetables and two oils.

Pour the onions into the pan, stir until the oil completely covers the onions. Cover and cook for 20 minutes over medium heat until the onions are translucent, tender and almost weightless. Add salt, sugar and simmer, stirring, over medium heat without a lid until dark yellow, add flour. Mix and simmer for another 2-3 minutes. Pour in the broth and stir. Cut the baguette into pieces about 2cm thick, sprinkle with olive oil and dry in the oven until golden brown. Grate the cheese and mix. Pour the soup into broth cups and add some cheese. Place 2-3 slices of bread on top. And sprinkle well with cheese to cover the entire surface. We send it to a preheated oven at 175 degrees for 20 minutes until a golden crust forms on the cheese.

"Tomato soup"

Step by step cooking:

Preheat the oven to 200 degrees.
Cut the tomatoes in half and place in a large bowl. Add 2 tablespoons olive oil, sprinkle with brown sugar and stir. Then add balsamic vinegar, salt, black and red pepper and seasoning, stir again.
Place the tomatoes on a sheet of parchment paper and place in the preheated oven for 45 minutes.
Cut off the top of the head of garlic with the stem, pour two tablespoons of olive oil over the garlic.
Wrap each head in foil and place in the oven next to the tomatoes. Garlic should be baked for 40 minutes. 6. Once the tomatoes and garlic are ready, remove them from the oven and let cool slightly. When the garlic has cooled, remove all the skins from it, leaving only the clean cloves.
In a large saucepan, add the remaining olive oil, chopped onion, and chopped garlic.
Fry until they become soft and translucent.
Then add cooked tomatoes and garlic to them. Mix.
Then add parsley. Pour in the broth and add to the croutons.
Cook the soup for about 20 minutes over low heat without a lid, stirring occasionally. Then pour in the grated cheese. Take a hand blender and puree the soup. Pour this onto plates. Add salt and pepper to taste. Garnish with a slice of pita bread and serve.

Conclusion:

For hundreds of years, pundits have debated the healthiness of certain foods. Vegetarians and meat-eaters cross swords, supporters and opponents of diets carefully calculate the calories they eat. And not a single scientist has ever doubted the necessity of soups for the human body.

Our ancestors have been preparing grated soups from peas, beans, lentils, and then potatoes for centuries. However, in the 19th century. their range expanded significantly due to borrowed purees in France.

The general rule for preparing soups is not to overcook foods, otherwise their nutritional value will decrease, the taste and appearance will deteriorate, and the aroma will be lost. Vegetables should only be placed in boiling liquid: in this case, vitamin C is destroyed less.

Goals and objectives have been achieved.

Indian health soup

Indian cuisine definitely has a cult following about soups. Their main features are an abundance of bright spices, legumes in all their variety, and a thick, appetizing consistency. Tomato rasam soup embodies the best of everything. And although it is considered vegetarian, meat eaters will not feel deprived. The dish turns out thick and very satisfying. Indians claim that their soup has a healing effect and helps to quickly cope with cough and fever during a cold.

Ingredients:

water - 1 liter
red lentils – 50 g
large tomatoes - 2 pcs.
garlic - 2 cloves
green chili pepper - 1 pc.
cilantro - 1 bunch
butter - 1 tbsp. l.
zira - 2 tsp.
mustard seeds - 0.5 tsp.
curry leaves - 4 pcs.
ground cinnamon - 0.5 tsp.
lime - 0.5 pcs.
salt, black pepper, garam masala - to taste
chili pepper, mint leaves, cashew nuts - for serving

Wash the lentils, add clean cold water, bring to a boil and cook for 7-8 minutes under the lid. Remove the skin and seeds from the tomatoes and cut the pulp into pieces. Cut out the seeds and membranes of the chili pepper, and finely chop the pulp.

Fry mustard seeds and cumin in a dry frying pan, grind with butter. Place the chopped tomatoes and peppers in a blender bowl. Add spices in oil, chopped cilantro, curry leaves, lime juice, and all the remaining spices. Beat everything until smooth. We add this spicy dressing to the pan with the lentils. Finely chop the garlic with a knife, lightly sauté in oil, and add to the soup.

Bring it to a boil, add salt, leave covered for 5 minutes. We will serve Indian rasam, garnished with chili rings, mint leaves and a scattering of cashews.

Bulgarian cold soup “Tator”

In our review of the most delicious soups from different countries, we could not ignore the cold version of the dish. The Bulgarian “Tator” is especially relevant in hot weather, but you can enjoy the taste of such soups at any time of the year. The main thing is to prepare it correctly, and for this you always have our step-by-step recipes at hand.

Required Ingredients

To prepare this fresh and easy soup you will need:

Kefir – 400 milliliters;
Fresh cucumber – 2 pieces (small);
Garlic – 2 cloves;
Walnuts – 40 grams;
Fresh dill – 3–4 sprigs;
Sunflower oil – 2 tablespoons;
Salt and ground pepper - at your own discretion.

Many people prefer to replace kefir with yogurt, but you need to take only a natural product and without additives.

Bulgarian cold soup “Tator”: step-by-step recipe

Cooking process

This soup is prepared very quickly, since we do not need to fry or boil anything:

First of all, prepare the cucumbers. They need to be grated on a coarse grater. Before doing this, it is better to remove the green peel from the fruit, or at least make sure that it is not bitter.
Chop the dill and garlic using a knife. Garlic can also be passed through a garlic press, if you have such a device in your kitchen.
Pour the grated cucumber, garlic and dill into the pan. Add sunflower oil and then pour in kefir or yogurt (as an experiment, you can try combining both of these products in equal proportions).
Add salt and pepper (at your discretion) and mix the contents of the pan thoroughly. At the same stage, add crushed walnuts.
Depending on the kefir (yogurt), the soup may be thick, so (if desired) you can thin it slightly with cool water.

Tarator is served cold, which is why it is so pleasant to eat on hot summer days. It is poured into plates and eaten with spoons, or served in glasses and drunk as a drink. After trying this dish, you will understand why we consider it worthy of being on the list of the most delicious soups from different countries.

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Vietnamese street soup

The main soup you should try first in Vietnam is pho bo. The fashion for it started from the small town of Nam Dinh a couple of centuries ago. Street vendors offered passers-by to enjoy the sizzling stew right in the open air. In one cauldron on a cart they carried an incredibly strong meat broth, in the other - pieces of meat, boiled noodles and vegetables. Since then, the classic recipe has not undergone any significant changes.

Ingredients:

beef on the bone - 800 g
water - 2 liters
rice noodles - 400 g
star anise - 1 pc.
dried cardamom - 3 pcs.
cinnamon stick - 1 pc.
ground coriander and ginger - 0.5 tsp each.
salt, black peppercorns - to taste
chili pepper - 1 pc.
vegetable oil - 1 tbsp. l.
fresh mint, parsley, red onion, lemon wedges - for serving

Pour cold water over the meat on the bones, bring to a boil, cook for 2 hours, constantly skimming off the foam. Strain the broth. Cool the meat, separate it from the bone, and cut it into pieces. At the same time, boil the noodles, drain in a colander and rinse with cold water. This way it won’t stick together while waiting for its turn.

In a dry frying pan, fry all the specified spices over high heat for literally 30–40 seconds. Then pour them into the pan. We clean the chili peppers from seeds and membranes, fry them in oil, and also add them to the soup. Next we send the finished noodles and meat. Cook the soup for a couple more minutes and turn off the heat. Serve pho bo with red onion rings, herbs and lemon wedges.

Recipes for 12 delicious soups

Famous Bulgarian goulash (bograchguyash)

At traditional and very popular competitions in Hungary for the best goulash, this soup is cooked over an open fire. Not only because this is exactly how real Magyar shepherds cooked it, but also for the sake of special dishes in which only the right goulash can be prepared. Its exact name is bogracsgulyas, that is, “goulash from a pot.”

Ingredients:

1 kg boneless beef
4-5 strips of bacon or lard (you can also use vegetable oil)
300 g onion
3 tbsp. l. paprika
salt, cumin, garlic
1 kg potatoes
140 g pepper (sweet green or red)
1 tomato
2–3 liters of water or broth
for 6 servings for chipette (dumplings): 80 g flour, 1 egg, salt

Preparation:

Cut juicy meat with many tendons (shoulder part, cut, shank) into cubes with a side of 1.5–2 cm.
Fry finely chopped onion in melted fat (or butter) until golden brown. Reduce heat, put paprika in not too hot fat, stir quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always a little, so that the meat does not cook, but simmers in a small amount of liquid.
While the meat is stewing, peel and cut potatoes, green peppers, tomatoes into 1 cm cubes, and prepare the chipette.
When the meat is almost ready, let the juices evaporate so that only the fat remains in the pan.
Add potatoes to the meat, stir well and simmer until the potatoes begin to “glaze,” then add broth or water and add green peppers and tomatoes.
When the potatoes are almost cooked, just before serving, add the chipettes to the soup and let them cook. The amount of soup is finally adjusted by adding broth or water, after which you need to add salt again.

How to cook chipette

The name chipetke dough comes from the Hungarian word “csipkedni”, which means “to pinch”. Mix flour, eggs and salt (without water) into a stiff dough. Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail from it with floured hands. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German thick Pichelsteiner

Thick and satisfying pichelsteiner is included in the golden collection of the 100 most famous recipes from around the world. In his honor, the German city of Regen has held a celebration for 130 years with night boat rides, a costume parade, a fair and fireworks.

Ingredients:

600 g of three types of meat (pork, beef, chicken or veal)
2 onions
750 g potatoes
1 root celery (about 200 g)
3 carrots
1 leek
salt, sweet paprika powder
1 bunch of parsley
meat broth or water

Preparation:

Cut the meat into pieces.
Peel and finely chop the onion. Peel the remaining vegetables. Cut potatoes and celery into cubes, carrots into thick slices. Cut the leeks into thin rings.
Place the meat, potatoes and other vegetables into the pan one at a time. Pour in hot broth or just water until just covering the top layer.
Salt and season with paprika powder. Cook covered over low heat for about 1.5 hours.
Chop the parsley and add it to the soup a minute before the end of cooking.

English Stu with beans

Winters in the UK are not the warmest. Therefore, since the times of the Romans, stew has been the favorite, and often the only treat of the poor in winter. The aristocrats also did not deny themselves the pleasure of enjoying the thick, rich soup.

Ingredients:

500 g beef
150–200 g minced meat (pork or beef)
2 carrots
1 onion
1–2 cloves of garlic
0.5 cups red beans
0.5 cups frozen (or canned) green peas
1 cup green beans, fresh or frozen
2–3 potatoes
4 tbsp. l. soy sauce
tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Preparation:

Soak red beans overnight, then rinse them, boil in a separate bowl until tender, drain. Set the meat to cook; After the broth boils, skim off the foam and add bay leaf, cook until tender.
Remove the finished meat from the broth, add potatoes cut into small cubes into the broth, and boil until tender. Then add the prepared beans, carrot strips, green beans, and peas. Pour soy sauce directly into the broth.
Fry finely chopped onion with tomato paste (about 1–1.5 tbsp) and add to the broth. Add more tomato paste (about 2 more tablespoons) to taste and finely chopped garlic. Place the minced meat in a separate frying pan, sprinkle with salt and black pepper, fry until cooked and add to the stew. Cut the boiled meat into pieces and also add to the soup.
Add a little sugar to it (so that it is not sour), sweet paprika and simmer a little more.

Borsch

Article on the topic

Historical cuisine. When did people first make soup? Infographics It is prepared in Russia, Ukraine, Belarus, Poland; Romanians and Lithuanians also have their own variations of borscht. Although they are not Slavs, they have adopted many dishes from Slavic cuisine. It is difficult to draw a line between Russian and Ukrainian borscht. Some people think that cracklings and garlic are required in Ukrainian borscht, others say that lard is not necessary, but sauerkraut is required for Russian borscht. But we can definitely say that if you see an option with pampushki, this is Ukrainian borscht, the same applies to lard.

Many people believe that borscht is an original Ukrainian dish. Most likely, this soup appeared on the territory occupied by Kievan Rus in the Middle Ages. Borscht has been mentioned in Russian chronicles since the 16th century.

In Belarus, they cook a special borscht; they do not add cabbage to it, but they add already boiled beets, which ensures a bright red color. No garlic or greaves, unlike its Ukrainian counterpart, but the broth is made using smoked meats.

In Poland, they cook borscht only from beets, adding vinegar to the broth, but these are especially practical housewives; the more generous ones put potatoes in the borscht, flavoring them with fried bacon, and stew the grated beets in lard fat. This is a Western Ukrainian version of borscht, which is also found in Poland.

Dish name: Cream of carrot soup with turkey

Ingredients:

No.	name of raw materials	Gross	Net
1	Turkey	340	250
2	Roast turkey mass	182
3	Vegetable oil	30	30
4	Bouillon	750	750
5	Carrot	360	300
6	Bulb onions	48	40
7	Garlic	6	5
8	Apples	116	80
9	Mass of stewed vegetables and apples	320
10	Soy sauce	20	20
11	Parsley	3	2
Exit:	1000

Cooking technology:

Rub the turkey breast with salt and pepper and fry for 1 sec. l. oils Reduce heat and fry for 10 minutes. Cut the meat into strips and place in a warm place. Pour some broth into the juices from the roast and set aside. Cut carrots and apples into cubes. Chop the onion and garlic and simmer in 1 tbsp. oils Add carrots and apples. Pour in the broth to lightly cover the contents, cook for 10 minutes. Make a puree, mix with the remaining broth, juice from the roast and boil. Season the soup with salt, pepper and soy sauce. Pour into bowls and add turkey and parsley.

Technological card No. 5.

Hash

0
There are many varieties of this dish. Cypriots prepare soup from lamb's head, in Armenia from cow's legs and sometimes heads, in Iran and Azerbaijan - from sheep's heads and hooves, and in Iraq they also add stomach and legs to it. Albanians add the head of sheep, pigs and other livestock. This soup is ideal for the winter season.

Name of dish: Cream of mussel soup

Ingredients:

No.	name of raw materials	Gross	Net
1	Mussels	3000	3000
2	Boiled and peeled mussels	240
3	Dry white wine	550	550
4	Cream	350	350
5	Egg	2,4	40
6	Curry	10	10
7	Onion-spinach	48	40
8	Leek	48	40
9	Thyme	6	4
10	Parsley	6	4
Exit:	1000

Cooking technology:

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A spoonful of the world: national soups from different countries

This universal dish is on the menu of absolutely any cuisine in the world. If you want to learn more about the gastronomic traditions of a particular country, the best place to start is with a bowl of local soup. We invite you to go on a new culinary tour around the world and find out what first courses different nations are proud of. And at the same time, discover the secrets of preparing national soups and try making them at home.

Greek style

First with legumes and meat

White beans and raw smoked loin, lard and chicken legs plus onions, carrots, turnips, potatoes, savoy cabbage and garlic

Peas and ham plus carrots, onions, celery and turnips

Peas and pork, smoked bacon, smoked brisket plus onions, carrots and garlic

Okroshka in Bulgarian

Soup Tien Khanh

Gazpacho's big brother

Sweet Potato and Mango Soup, Guyana

Fish soup with a Finnish flavor

First with cheese

Processed cheese plus onions, potatoes, celery, dry white wine and nutmeg

Adyghe cheese plus broccoli, onion, garlic and milk

American hodgepodge

Tortilla

Mexican Elixir of Life

Czech garlic soup

Required Ingredients

Cooking process

Colombian curiosity

Assortment and technology of soups in European cuisine

Theoretical part

European cuisine: features of assortment and preparation

Puree soups of European cuisine, their brief description

Commodity and technological characteristics of raw materials

Vegetables

Fruit spices

Leaf spices

Organization of workplaces when preparing puree

Processes occurring during mechanical and thermal processing of raw materials

Fat changes

Practical part

Development of new purees

Shrimp gazpacho

“Onion soup in Russian”

"Tomato soup"

Conclusion:

Indian health soup

Bulgarian cold soup “Tator”

Required Ingredients

Cooking process

Vietnamese street soup

Recipes for 12 delicious soups

Famous Bulgarian goulash (bograchguyash)

Ingredients:

Preparation:

German thick Pichelsteiner

English Stu with beans

Borsch

Dish name: Cream of carrot soup with turkey

Hash

Name of dish: Cream of mussel soup

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A spoonful of the world: national soups from different countries