General rules for cooking soups - how much and how to cook soup

Now you will learn the general rules for cooking soups, how much and how to cook them, so that the first dish turns out tasty and rich. The cooking time of the soup directly depends on the products included in its composition. Borscht, cabbage soup and other soups with beef require at least 2 hours of preparation. Boil soups based on chicken or pork broth for 1-1.5 hours, while light vegetable, mushroom or cheese soups require up to 1 hour.

To talk about cooking rules, it is important to understand what types of soups there are:

• Clear soups are rich broth with garnish. For example, chicken broth with egg or fish soup.
• Dressing soups - their characteristic feature is the presence of sautéed vegetables, be it onions, carrots, beets or tomatoes. Such soups include: cabbage soup, borscht, solyanka, rassolnik, etc.
• Thickened soups are soups thickened with some component: flour or egg.
• Puree soups - the ingredients in the soup are ground to a puree.
• Roast soups are those soups in which the ingredients are first fried.
• Combined soups - any components are added to the broth immediately before serving, on the table.
• Sweet soups are milk or fruit types of soups, served mainly for dessert.

How to cook and what is added to hangover soup

What was the popular hangover soup made from in the old days? In the 19th century, in taverns they did it like this:

1. Boil 300 g of beef or lamb in water with the addition of onions cut into 4 parts, salt and black pepper. And then the meat was cut into cubes 0.5-1 cm thick.
2. We also chopped several pickled cucumbers and finely chopped green onions.
3. Mix 0.5 liters of cucumber brine and 1 tsp in a separate container. apple cider vinegar.
4. Place the ingredients on plates and pour in the prepared dressing.

Such cold soup, of course, should not be eaten every day, but it will become a real salvation the next morning after holiday gatherings with friends.

How long does it take to cook chicken on the stove?

On a gas stove: the whole country chicken soup should be simmered over low heat for at least 120 minutes. A broiler chicken carcass takes about 60 minutes to cook. A set of chicken and poultry in parts or pieces are boiled for 30 minutes. Small parts (wings) – also about 25-30 minutes.

In a slow cooker: cooking time is the same as on the stove.

In a steamer: chicken pieces or a set of chicken should be cooked for three quarters of an hour.

In the microwave: cook chicken pieces or a set of chicken for about 30 minutes, at maximum power. In the middle of the process it needs to be turned over. When the bird or chicken set is almost ready and the broth is rich enough, the rest of the products are added to it.

What to add to homemade broth?

How to make delicious rich homemade broth? For this simple dish, you will need ingredients lying in the refrigerator, and supermarkets and shops offer the missing ingredients in a huge assortment.

Most often, the broth includes the simplest products: meat, onions, carrots, roots and spices. Before serving this dish, you can put half an egg, a handful of crackers and some green onions on a plate.

What do experienced housewives and restaurant chefs add to soup and why are their dishes so delicious? Of course, all thanks to the love for their work and for those for whom they cook. But let's discuss this in more detail.

Cooking times for soups with cabbage

Shchi and borscht take longer to cook than other first courses. This is mainly because their preparation involves three stages: cooking the meat and broth, cooking the potatoes, and cooking the cabbage and other vegetables. The fact is that the potatoes in the cabbage first course must be almost completely cooked before you add the cabbage. If these two ingredients are put together, the potatoes will not be boiled, they will remain “oaky”.

In addition, to prepare such dishes, it is recommended not to cut the potatoes, but to lay them in whole and then mash them into pieces in a ready-made dish - this greatly benefits the taste of the product. Therefore, feel free to add 30-60 minutes to the cooking time for traditional recipes with cabbage.

Hungarian warming winter soup

Almost every country can boast of its own signature dish. Absolutely everyone knows what they add to soups like borscht, cabbage soup and okroshka, but it will be interesting to diversify your diet with a foreign dish. Moreover, the soup that we will learn to cook today consists exclusively of ingredients that we understand.

Which soup is topped with peppers, tomatoes, potatoes and dumplings? Of course, in Bogracguyash. This dish is cooked over a fire in a special pot at the annual goulash festival in Hungary, but you can also make it at home.

Cooking time for first courses

How long to cook vegetable soup:

• With country chicken - 2.5 - 3 hours.
• With a broiler chicken carcass – 2 – 2.5 hours.
• Soup set or chicken pieces – 1 – 1.5 hours.

How long to cook cabbage soup, borscht or cabbage soup:

• With country chicken – 3 – 4 hours.
• With a broiler chicken carcass – 2.5 – 3 hours.
• Soup set or chicken pieces – 2 – 2.5 hours.

How long to cook pea and bean soup:

• With country chicken – 3 – 4 hours.
• With a broiler chicken carcass – 2 – 3 hours.
• Soup set or chicken pieces – 2 – 2.5 hours.

Of course, this is the total cooking time. Everything will depend on how soft the meat and boiled vegetables are you prefer, whether you are preparing meat and bone broth as the basis for the dish (and it needs to be cooked for at least 3 hours, constantly adding water). Other factors are also significant. With experience, you will learn to tell if the soup is ready without looking at the time.

Cooking with dumplings

Ingredients:

• 3 – 4 chicken legs;
• several potatoes;
• chicken eggs;
• 3 – 4 tbsp. spoons of white flour;
• whole onion;
• small carrot.

Cooking method:

1. Chicken legs are washed, placed in a saucepan and the broth is boiled.
2. Peel the potatoes with a vegetable peeler, cut them into slices, and when half-cooked, combine the chicken with the broth.
3. You can add the onion whole. But it’s better to chop it finely and fry it with grated carrots. The roast is added to the broth.
4. Beat the eggs with a whisk or fork, add flour and add a little salt. You should get a mass of medium thickness.
5. A few minutes before the end of cooking the soup, dumplings are formed from it: a small spoon of the dough is added to the bubbling broth.
6. The dumplings should float to the surface and finish cooking, after which the soup is salted, bay leaves and peppercorns are added.
7. Turn off the fire. Before lunch, the soup should sit for a while.

Canned pink salmon soup

While there are many recipes for soups based on meat broth, there are much fewer recipes for fish ones.

Ingredients:

• canned pink salmon – 3 pcs.
• potatoes – 700 g
• onion – 200 g
• carrots – 200 g
• pepper, bay leaf and salt

Preparation:

1. I rinse the potatoes with cold water, peel them and cut them into cubes.
2. I peel the onions and carrots. I chop the onion and grate the carrots.
3. I mash the canned pink salmon with a fork. I don't drain the juice.
4. Place the potatoes in boiling water and cook for 5 minutes. Then I add carrots and onions.
5. I put pink salmon, bay leaf and pepper. I cook until the potatoes are done. I serve it hot.

Cooking video

What's easier than making fish soup from canned pink salmon?

Clear broth

It is equally important for a tasty soup that the broth is clear. This is very easy to achieve; you need to skim off the foam and excess fat, and it’s best to do this while the broth is boiling. When the broth boils, reduce the heat to low and simmer for several hours at a barely noticeable boil. If you still missed the moment and did not remove the excess in time, pour in a glass of very cold water or add ice. The foam will rise to the top again and you can easily collect it.

Soup technology options

The most popular type of soup is dressing soup. To prepare it, you need to make a broth, and then successively cook various finely chopped products in it. This is how the most famous soups are made: sauerkraut cabbage soup, borscht, rassolnik, as well as the most primitive broth with pasta (rice) and potatoes. I’ll tell you right away how to simplify the dressing soup. The first way is to abandon cooking the broth as a separate procedure and cook the vegetarian soup in water (many vegetable soups can have quite a rich taste even without special vegetable broth). The second is to cook the soup ingredients not sequentially, but simultaneously (they often use a pressure cooker or ceramic pots).

The second common type of soup is fried soup. For it, vegetables and/or groceries are boiled in water, and at the last stage of cooking, fried pieces of meat, ham, and sausage are added.

A special type of soup is milk soup. Milk soups are usually cooked from one type of cereal in milk, but can also be made from porridge, heated separately and then diluted with milk in a plate.

Cold soups are prepared from already cooked (or not requiring cooking) products and chilled liquid (vegetable broth, kvass, kefir, milk, etc.).

Puree soups are prepared by boiling all the ingredients at the same time (usually in water), and then grinding them using a blender, or by rubbing them through a sieve.

A separate type of quick soup is cheese soup, where the liquid base is cheese melted in water. Cheese is sometimes called any other soup with the addition of cheese, from the classics of national cuisines.

A variant of the soup can also be a broth in which nothing except broth-forming products was boiled, but where, for greater nutritional value, a boiled egg, croutons, rice, noodles, etc. were then immersed.

Despite all this diversity, the production of most soups can be reduced to a few technological points, which will be described below. The simplest technology is cold soups, then “fried” soups, simple cheese soups, and, if you have a blender, puree soups, and broth-based soups turn out to be the most labor-intensive.

How to cook soup

• First you need to cook the broth. Soup broths are cooked either with bones, meat, fish, or mushrooms. Place broth products in a saucepan, fill them with cold water and put on fire. After boiling, carefully skim off the foam periodically using a slotted spoon. Bone broth for soup should be cooked for 3-4 hours, meat broth for 1-2 hours, fish broth for about 20-30 minutes, mushroom broth for 60 minutes. Once cooked, the cooked meat can be separated or cut into pieces. You can add salt to the soup as soon as the broth base is added to the broth.
• Then a side dish is added to the soup - potatoes, rice, pearl barley, vermicelli, beets.
• Prepare vegetable frying: fried onions and carrots. Onions and carrots are pre-peeled, finely chop the onion, grate the carrots on a coarse grater. First, pour vegetable oil into a preheated frying pan, add onion, fry it over medium heat for 5-7 minutes, then add carrots and saute the vegetables for about 7 minutes.
• Immerse the fried vegetables in the soup and cook everything together for about 5-15 minutes.

With mushrooms in a slow cooker

Ingredients:

• half a chicken carcass;
• two hundred and fifty grams of mushrooms;
• young potatoes - 4 large;
• bulb onions);
• butter);
• table salt, seasonings, bay leaves;
• fresh herbs - depending on preference;
• low-fat sour cream.

Cooking soup in a slow cooker:

1. The chicken is butchered, cut into portions and filled into the multicooker bowl.
2. Pour water (preferably spring water) and begin cooking in the soup mode. You can use the “Chicken” mode, depending on the multicooker model.
3. At this time, prepare the mushrooms. They rinse, discard, and when the water has subsided, cut into pieces.
4. Fry in butter, not forgetting to add salt and chopped onion.
5. Prepared mushrooms, grated carrots and diced potatoes are added to the prepared broth.
6. Salted, flavored with spices.
7. Close the lid and bring to readiness, setting the appropriate mode.

The most delicious chicken soup is freshly prepared. Therefore, cook it in the amount that you, your family or guests can eat right away. Steeped chicken soup loses its flavor, the broth becomes less clear, and the noodles may become soggy.

I don’t cover the pan with a lid unless necessary.

I usually never cover the pot of soup with a lid. In this case, the water evaporates faster, which makes the finished dish thicker and its taste richer. But if you like thin and unleavened soups, then, of course, you can close the pan with a lid. This will also speed up the cooking time.

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Ural cabbage soup (you'll lick your fingers!)

A version of cabbage soup with millet and potatoes, which can be cooked in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Ingredients for cabbage soup:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g celery stalks or roots;
• 2 onions;
• 3 cloves of garlic;
• 80 g tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• greens, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, add salt, and cook for 20 minutes.

While the potatoes and millet are boiling, prepare the frying. Chop the cabbage and fry in a spoon of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season the finished cabbage soup with garlic, ground with salt, lemon juice, sour cream, and herbs. Have fun!

With melted cheese

Ingredients:

• chicken legs;
• young carrots;
• fresh tomato;
• 4 small onions;
• 5 tbsp. spoons of flour;
• processed cheese (frozen);
• low-fat sour cream;
• 5 yolks;
• parsley;
• pepper powder, fine salt.

Cooking method:

1. Cook chicken broth.
2. The onion is peeled, chopped, mixed with grated carrots and chopped tomato in a frying pan. Fried.
3. Add flour diluted with water.
4. Salt, season, mix and cook until almost done.
5. A few minutes before the end of cooking, add grated processed cheese.
6. You can pour a mixture of egg yolks and sour cream into the finished, slightly cooled soup. And when serving it, it is sprinkled with finely chopped herbs.

The finished dish can also be decorated with a slice of tomato and halves of a hard-boiled egg.

You can find detailed soup recipes on the website.

Under-salting on the table, and over-salting on the back

Typically, soup should be salted when it is almost ready. You can salt it 10-15 minutes before it’s ready. Doing this earlier may increase the cooking time. And as we have already seen above, it should not be overcooked. And when it is almost ready, all the components in it will be able to take as much salt as they need. And we will not make the mistake of over-salting it.

But you also shouldn’t salt it at the very end of cooking. In this case, vegetables and cereals will not be able to take the required amount of salt and will be bland. The broth, on the contrary, is salty. And then the content will not be homogeneous. And of course it won't be tasty.

If you still oversalt it, then put the rice in a cloth bag and cook it a little. Then just take it out, the rice will absorb the excess salt.

If time permits, you can add extra chopped potatoes.

Adding water is not recommended. It is generally not recommended to add it during the entire cooking process. This is a very important aspect in preparing any liquid dish. Try to calculate in advance how much water will boil away.