Filling soups are a huge first-course category made from a wide variety of products, and in addition to their name, strict adherence to the technology indicated in the recipe combines them.
A characteristic feature - about half a serving is broth, or decoction.
But the choice of products is really limitless, fit any meat of any kind, up to pruning, and seafood and fish.
Filling Soups - General Cooking Principles
• There are not so many ways of boiling filling soups and all of them are based on one general principle - vegetables and all other products prepared for the soup are put into a boiling liquid, depending on the cooking time.
• The moments to which it is necessary to pay special attention when preparing filling soups are:
- the sequence of the introduction into the boiling base of the prepared components (products) and browned vegetables;
- Spices - black pepper (best crushed in a mortar just before adding to the dish), laurel and hot pepper, or rather, their quantity and timely addition.
• Excessive or insufficient amount of spices, too overcooked or, on the contrary, undercooked products drastically reduce the taste of filling soups.
• Refill soups according to the following recipes can be prepared in meat broth, mushroom broth with seafood or concentrated shrimp broth. The lightest and quickly cooked filling soup can be cooked in water with the addition of boiled ham.
• The added vegetables, depending on the type of soup, are cut into small pieces, slices, or small strips.
• Products are introduced boiled, raw, fried or stewed. Raw lay potatoes and cereals; Mushrooms, carrots and onions are steamed or fried. From seafood cooked broth or dipped them into the soup before boiled.
“Sea tale” - seafood filling soup with mushrooms
Ingredients:
• 700 ml of chicken broth;
• 100 grams of peeled frozen shrimp;
• 100 ml of wine “Aligote”, “Sauvignon” or other dry, white;
• 80 grams of mussels, frozen; • 200 gr. fresh young champignons;
• 1 clove garlic;
• a glass of medium-fat cream;
• 50 grams of “Traditional” butter;
• two large onions.
Cooking Method:
1. Thaw shrimps and mussels in water, inspect mussels well and remove shell fragments from them.
2. In young still unopened mushrooms, peel off the caps. Rinse the champignons under the tap with running water and dry them, laying them on a towel.
3. Cut the mushrooms into thin slices, but not all, but only a third of them, the rest in small squares.
4. Mix finely chopped onion with chopped garlic and fry in the melted butter, stirring for five minutes.
5. Add all the mushrooms and continue cooking at minimum heat for seven minutes.
6. Pour in the wine, simmer with the lid open, without changing the heat for 8 minutes.
7. Transfer the stewed vegetables in wine to boiling chicken broth, add salt and cook, after boiling for 5 minutes.
8. In the slightly boiling broth, lower the seafood, bring to the boil again and continue cooking the soup for no more than three minutes.
9. Pour in the cream and turn off the heat, as soon as the soup starts to boil. Add medium-cut dill, without stalks.
Filling soup of green leaves of young cabbage
The ingredients are designed for a 2 liter saucepan:
• pork on the bone - 300 grams;
• 400 grams of young cabbage leaves;
• two tables. spoons of pearl barley;
• three potatoes;
• small onion;
• 40 grams of fat, animal or vegetable;
• 50 grams of low-fat 15% sour cream.
Cooking Method:
1. Pour a thoroughly washed piece of pork with filtered cold water and put in a boil. From the surface of the boiled broth, remove the “var”.
2. Add the washed “to clean water” pearl barley and, slightly lowering the heat, bring it to semi-ready.
3. In a little boiling broth, lower the potatoes cut into small pieces and cook for a quarter of an hour. Salt it.
4. Add the cabbage leaves, cut into medium-sized short strips, and continue cooking the soup, keeping in mind that the potatoes are ready.
5. On a well-heated fat, save the onion cut into medium-sized thin slices and transfer it to the soup at the end of cooking.
6. When bottling in each plate, add sour cream and fresh herbs at your discretion.
Seafood filling soup with wheat flakes
Ingredients:
• 200 grams of shrimp;
• 150 grams of squid carcasses;
• boiled frozen mussels - 200 grams;
• 250 grams of sea fish fillets;
• instant wheat flakes - 3 tbsp. spoons;
• leek - about 15 cm;
• large carrot;
• 400 ml of tomato juice;
• vegetable oil - 50 ml;
• fresh green basil
Cooking Method:
1. Frozen seafood thaw in water. In shrimps, clean the shell, check for mussels for the presence of shell fragments, and gut the squids and separate the chord plates from the meat.
2. Preheat up to 200 degrees oven and bake shrimp shells loosely piled in the pan. Bake should be until a pronounced smell, it will take approximately 10 minutes. Pay attention to the fact that during frying shells do not change color.
3. Transfer the shells into a small saucepan, cover with a glass of boiled, cooled water and boil for about an hour at a minimum, adding water if necessary. Filter the finished concentrated broth through a small strainer.
4. In a saucepan with a thickened bottom, warm the butter (a tablespoon) and fry the coarsely chopped carrot and onion in it.
5. Add chopped celery stalk diluted in shell juice to tomato juice. Pour one liter of hot boiled water, pour in wheat flakes and cook for 20 minutes.
6. In the remaining oil in a clean pan, fry the sea fish fillet, cut into small thin slices and cut into small basil strips (3 sprigs, without stalks).
7. After six minutes, add shrimp, mussels and squid meat to the fish, cut into small strips. To roast not burned, constantly stir. Roast for no more than two minutes, otherwise squid will be tough.
8. Add seafood roast to the soup and boil for two minutes.
“Homemade filling soup” with barley
Ingredients:
• 400 grams of boneless beef;
• 80 grams of barley grits;
• oil “Peasant” - 30 gr .;
• three small carrots;
• potatoes - 2 tubers;
• bitter onion head;
• tomato paste - 75 grams;
• granulated sugar - 2 tbsp. l .;
• 1 bay leaf.
Cooking Method:
1. Boil the broth from the sliced meat into one and a half liters of filtered cold water. Water do not salt. 2. For a quarter of an hour before readiness, lower into boiling broth a whole onion head, medium-sized sticks of potatoes and grits, thoroughly washed from debris.
3. Coarsely grated carrots lightly fry in butter, dissolved in a frying pan, add tomato-paste diluted in one-third cup of hot broth and simmer for one minute.
4. Lower the broth into the broth, salt a little, add the carrots stewed with tomato. Gradually add sugar, adjusting the taste of the soup, and leave to cook until tender.
Quick Seasoning Soup with Ham and Pearl Barley
Ingredients:
• 50 grams of pearl barley;
• 150 grams of boiled low-fat ham;
• a tablespoon of finely grated cheese, variety “Kostromskaya”;
• three peppercorns;
• small onion;
• small leaf of laurel, dried;
• Basil, fresh.
Cooking Method:
1. In boiling water, place the cereal soaked in cold water, add the onion, sprouted into a tablespoon of vegetable oil in a pan, and Lavrushka and cook until the cereal is ready.
2. Pour the ham, chopped fresh basil, into cubed soup or straws, pepper it, lightly salted and cook for three minutes.
3. When the soup is cooked, sprinkle with cheese and stir well.
Filling Soups - Tricks and Tips for Cooking
• Often, the preparation time of individual products can be different and directly depends not only on their type, but also on the variety. Therefore, before adding a subsequent product to the filling soup, check the readiness of the pledged product previously.
• If the ham is slightly fried before adding, the taste of the dish will change, it will become more saturated.
• It is not recommended to cook filling soups from fish broth with the addition of pasta, not the best option and legumes, such products should be added if the filling soup is cooked in meat, mushroom, or vegetable broth.
