The technology of making soups from cereals and legumes. Soups with cereals, pasta, legumes

Sweet soups Sweet soups were prepared in Russia as a ceremonial dish in New Year and Christmas Eve. In the south, sweet compotes with cereals or sweet dumplings are prepared, but they are not widely used in our cuisine. Sometimes these soups are seasoned

Soups are prepared in broths: bone, meat, mushroom, poultry. Soups with legumes are recommended to be cooked 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 pre-boiled, washed; the rest of the cereals are placed in the broth raw.

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

Pea soup... The peas are sorted out and washed. Unhulled peas are soaked in cold water and allowed to swell, and shelled peas are placed in a boiling broth. Peas are boiled almost until cooked, before the end of cooking, browned vegetables (carrots, white parsley root, onions) are added. Served with pieces smoked brisket, hams, sprinkle with chopped herbs.

Kharcho. Beef or lamb brisket is chopped into 2-3 pieces per serving, pour over with water, put the tomato and cook until half cooked, then salt, add rice and boil again. At the end of cooking, put sautéed onion, tkemali sauce (sour plum sauce), crushed garlic, spices into the soup and bring it to readiness.

Petey. Two or three pieces of lamb with bone are boiled for 30-40 minutes in an earthen pot, large soaked peas are added and boiling is continued. 20-30 minutes before readiness, put raw coarsely chopped onions, spices, potatoes, sour plums, chopped fat tail and pour in an aqueous saffron infusion. Let go of the soup in the same bowl.

32. Technology of cooking hodgepodge. Assortment, vacation features.

Solyanki

A distinctive feature of hodgepodge is that they are prepared in broths with a high content of extractives. Solyanka have a spicy taste due to the presence of pickles, tomato puree, capers, olives or olives.

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

Poultry and game intended for hodgepodge can be fried. Meat and fish products are cut into flat slices. Most often, hodgepodge is a portioned, custom-made, but there can be mass preparation. Fish hodgepodge is released without sour cream, meat - with sour cream. When on vacation, put a circle of lemon (peeled from the zest) in the hodgepodge and sprinkle with herbs. Lemon can be served separately.

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

Meat hodgepodge. Onions are finely chopped, sautéed, tomato is added and sautéing is continued. The tomato can be sautéed separately. Peel and seed cucumbers, cut lengthwise and then crosswise into diamonds and simmer in broth. Sauteed onions with tomato (it is called "salt broth"), stewed cucumbers, spices are placed in the boiling broth, capers are added and boiled for 7-10 minutes. If a portioned hodgepodge is prepared (on request), then a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives are placed in a soup bowl, the liquid part of the hodgepodge is poured, brought to a boil, allowed to brew and served with herbs and sour cream.

Solyanka fish. Solyanka is cooked in fish broth with sturgeon fish or pike perch. The broth is boiled from the sturgeon heads. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Put stewed cucumbers, sautéed with tomato onion, prepared fish, capers, spices in a boiling broth and cook for 10-12 minutes. Let go of a fish hodgepodge with herbs and lemon slices without seeds and rind.

Puree soups are distinguished by the fact that for their preparation, products are wiped after heat treatment, so they have a homogeneous and delicate consistency.

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

The group of puree (mashed) soups includes:

Puree soups dressed with white sauce;

Cream soups dressed with milk sauce;

Bisque soups made from crustaceans.

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

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

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

Mashed soups are prepared vegetarian, in bone broth, in broths and broths obtained by cooking or stewing products included in the recipe for soups. And also with whole milk or a mixture of milk and water.

Carrot and turnip puree soup. Technology system preparation of carrot puree soup is shown in Fig. 1. Cut carrots or turnips into strips, pour 1/3 of the height with water or broth, add browned onions and parsley and simmer until tender, then rub, combine with white sauce, bring to the desired consistency with water or broth and boil. The prepared soup is slightly cooled (to 70 ° C), ice and butter are added.

Fig. 1. Technological scheme for making carrot puree soup

Mashed potato soup... Chopped carrots, onions, parsley, sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then put the browned roots, onions and cook until tender. Prepared vegetables are rubbed together with the broth, combined with white sauce, diluted with broth, put salt and boiled. The soup is seasoned with lemon or hot milk and butter.

Soup puree from different vegetables. For its preparation, use white cabbage, potatoes, turnips, carrots, onions, green pea(canned). Onions are chopped and passerut. Shredded carrots and turnips (pre-blanched) are simmered with a small amount of broth and oil until half cooked, then sautéed onions, shredded cabbage are introduced and simmered until cooked. At the end of the seasoning add green peas and potatoes, cut into pieces and boiled separately. Prepared vegetables are rubbed and then cooked according to the general scheme.

Pumpkin cream soup. The pumpkin, peeled from the skin and seeds, is cut into slices and simmered in milk in a sealed container over low heat. For 5 ... 7 minutes before readiness add dried toasts from wheat bread (2/3 of the norm, provided by the recipe). The mass is wiped, the remaining milk is added, brought to a boil and, removed from the heat, seasoned with cream and butter.

Soup-puree from cereals. For cooking, they use rice, oatmeal, pearl barley and wheat (Poltava) groats. Sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, add browned onions and roots, bring to readiness, rub, dilute with broth or water to the desired consistency, bring to a boil and season with lezon or hot or hot milk and butter.

The preparation process for this soup is laborious. When rubbing cereals, a lot of waste is obtained. To save time and food, the soup can be prepared from cereal flour (the cereals are sorted out, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with lezon. You can use cereal flour of industrial production, which is widely used in baby food.

Bean puree soup. Pre-soaked legumes are cooked without salt until softened, browned onions and roots are added, brought to readiness, rubbed, combined with white sauce, brought to the desired consistency with broth, put salt and boiled. Lezon is not added to 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. Poultry carcasses are boiled until tender, add carrots, parsley, onions. In boiled poultry, the pulp is separated from the bones, cut into pieces and passed through a meat grinder with a fine grid, then rubbed. The mashed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. The finished soup is seasoned with a lion.

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

Bisque soups. These soups are popular in Western Europe. They are served in restaurants serving Western tourists. Bisques are prepared from crayfish, shrimp, lobster (lobster) or crabs.

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

Bisques are also prepared from other crustaceans.

The technology for preparing all filling soups can be combined general rules... This article explains simply and clearly what is included in such soups, what are they called and at what temperature they are served.

It will be useful to get acquainted with the technology of making soups not only for catering workers, but also for amateur cooks, as well as housewives. The rules for preparing first courses will help make the cooking process effective and the result more attractive.

What is filling soup and what is it eaten with?

Before talking about the cooking technology, you need to understand the terms. Soups are originally classified as follows:

• by serving temperature (hot and cold)
• by the nature of the liquid base (broth, milk, kvass)
• by the method of preparation (dressing, puree, different)

Soups cooked in broths, water or broths, seasoned with sautéed vegetables are called filling stations.

Passing is the process of frying ingredients, most often vegetables, in a shallow saucepan or skillet in vegetable or animal fat. Fat should be 15-20% of the volume of fried foods.

Ingredients suitable for sautéing:

• onions, carrots, bell pepper and other vegetables, except parsley, dill, celery
• tomato, both fresh and canned puree

Types of filling soups:

• Borscht
• Pickles
• Solyanki
• With cereals
• With legumes
• Potato
• Vegetable
• With pasta and flour products

Broth for dressing soups is usually used for meat, chicken, fish, vegetable or mushroom soup. Parsley is prepared using animal or vegetable fats. The ingredients for the soup are cut so that they are in harmony with each other. If the soup is with cereals, then cut the vegetables into cubes. If we chop the cabbage into strips, then we also try to cut the rest of the products into narrow strips.

General technology for preparing different filling soups

This technology comes down, by and large, to specific stages and rules of preparation.

We are not talking about the standards for cooking various broths. Basically, the process of preparing a dressing is described. For detailed advice on making soups, read.

1. Before laying vegetables and other ingredients, strain the broth through a fine sieve or cheesecloth and bring to a boil.
2. In raw form, cabbage, potatoes, cereals (except for pearl barley), flour products are dipped into the broth. The rest of the ingredients are cooked, including boiling and stewing.
3. The sequence in which food is added to the broth is determined by the cooking time. The longer an ingredient takes to cook, the earlier it is added to the soup. After each bookmark, the broth should come to a boil, then add the next ingredient.
4. Sautéing improves the taste and color of the dish. It is also essential for the preservation of vitamins in vegetables. Saute is introduced into filling soups 5-15 minutes before the end of cooking.
5. Vegetable and tomato dressing is prepared in vegetable or butter, as well as fat. The flour is sautéed in a dry frying pan until golden brown.
6. Flour dressing is usually added to various soups, except for potato and soups with flour products.
7. Boiling the soup during cooking should be low so that the aromatic properties of vegetables do not evaporate.
8. Pickles, sauerkraut, sorrel, and vinegar should be added after the potatoes are half cooked. The fact is that the acidic environment slows down the digestion of vegetables.
9. It is customary to tie a bouquet with herbs and spices with twine and put it in the soup 15-20 minutes before it is ready. Then delete.
10. It is also worth noting that after the end of cooking, the soup must be infused under closed lid 10-15 minutes. All fat will rise up, the broth will become more transparent, and the aroma will be rich.
11. Refueling soups are served in warmed deep bowls. First, heated meat or fish is put, then the liquid component is poured. For enrichment with vitamins, the soup is sprinkled with chopped herbs, often sour cream is added.

Features of the preparation of some filling soups

Borscht

The main ingredient in borscht- this is, of course, beets or, as it is also called, beetroot.

To prevent the beets from losing their color and taste, you need to know how to cook them correctly.

• 1st method. Beets must be cut into small cubes and simmer with the addition of vinegar, tomato and a small amount of broth for 1-1.5 hours. The thickness of the slab should be average or below average, because with a strong boil, the vinegar evaporates. Braising without an acidic medium will lead to loss of color in the beets.
• 2nd way. Raw beets chop with a grater or finely chop and put immediately into the soup along with the dressing, i.e. 15 minutes before cooking. The vinegar is added directly to the borscht.

The ingredients are added to the borscht in the following order:

1. Potatoes are sent to borscht before everyone else. It is boiled until half cooked.
2. Then add fresh cabbage. Bring it to half-readiness.
3. Then add the dressing and cook for another 10-15 minutes.
4. At the end, add vinegar, sugar, spices and flour sautéing. After that, bring to a boil and remove the pan from heat.

Cabbage soup

The basis of the traditional Russian dish is white cabbage. It can be fresh or sour.

Fresh cabbage is used for various meat broths. When cooking in fish broth, take sauerkraut. You can also add sorrel, nettle and spinach to the cabbage soup.

The cabbage dressing mainly consists of spices, roots and onions.

If the cabbage is bitter, blanch it before cooking. In this case, the cabbage is poured over with boiling water and cooked for about 5 minutes in a closed saucepan. Then the water is abruptly replaced with ice water to stop the cooking process.

The ingredients are placed in the cabbage soup in the following order:

1. The first is the potatoes, which are half cooked.
2. Then put the cabbage and cook for 10-15 minutes.
3. Vegetable dressing is introduced in the next step.
4. At the end, add spices and flour sauté, bring to a boil and remove the soup from the stove.

Pickles

The main ingredient in pickle- pickles and pickle. Such soups are traditionally served with meat offal, as well as with chicken, beef and pork.

White roots and onions predominate in sautéing. Often onions are replaced with leeks. Vegetables are fried in butter. Cucumbers must be stewed before being sent to broth. The pickle is used exclusively from pickles. Marinade from pickled cucumbers will not work, because it contains vinegar.

Ingredients are placed in the pickle in the following order:

1. First, lay the potatoes.
2. Together with potatoes, pearl barley is added, boiled until half cooked.
3. After 10 minutes, add the cabbage.
4. After another 10 minutes, add the dressing and brine. Cook for 10-15 minutes.
5. 5 minutes before cooking, the soup is salted and seasoned.

Below is a table with the features of cooking borscht, cabbage soup and pickles of different types. You will definitely be surprised at the number of possible options!

We hope this information was helpful to you. If you have any questions, you can leave them below, in the comments, or write to our mail in the "Contacts" section. We will definitely answer each one.

It is important to note that millet, pearl barley, rice, semolina, oatmeal are used for soups of this group; from legumes - beans, peas, lentils. Pasta, horns, noodles are used from flour products, incl. and homemade, noodles, soup filling, etc.
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These soups are prepared in meat and bone broth, in poultry broth and mushroom broth.

Soup with cereals. Prepared cereals are placed in a boiling broth, sauteed vegetables, cut into small cubes, are placed, boiled, salt, spices are added and brought to readiness. You can put browned tomato puree or fresh tomatoes.

Soup kharcho. This is Georgian the National dish... There are several ways to prepare this soup, but the most common is the following: chop the lamb or beef brisket into pieces in the form of 25-30 g cubes each, add cold water, bring to a boil quickly, remove the foam and cook at a slow boil until tender, broth filter. Tomato puree is sautéed. Onions are cut into crumbs and sautéed. Capsicums are finely chopped. Pieces of meat, prepared rice groats, onions are placed in the strained broth and boiled. At the end of cooking, put sautéed tomato puree, pepper, tkemali sauce, greens, suneli hops, salt, crushed garlic and cook until tender.

On vacation, pour into a plate, sprinkle with parsley or cilantro. If the kharcho soup is cooked in large quantities, then the meat is boiled in broth until tender and put on a plate when on vacation.

Bean soup. Broth is made from meat and ham bones. The legumes are sorted out, washed, soaked in cold water and boiled in the same water until softened. Roots and onions are cut into small cubes and sautéed. Prepared legumes are placed in boiling broth and boiled. At the end of cooking, add browned roots and onions, salt, spices and bring to readiness.

On vacation, soup is poured into a plate, sprinkled with herbs. Separately, you can serve croutons. For croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. Sauteed tomato can be added to the soup with legumes.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking fat 20 or smoked pork brisket 80, broth 800.

Soup with pasta. The roots are cut according to the shape of the pasta - into strips, sticks or slices. Pasta is placed in the boiling broth and boiled for 10-15 minutes. put sautéed vegetables, cut into thin cubes, sautéed tomato puree, salt, spices and cook until tender. Soup can be cooked without tomato.

To prepare soup with noodles, soup filling, browned vegetables are first put into the boiling broth, boiled for 5–8 minutes, then put the noodles or soup filling and cook until tender. At the end, add salt and spices.

On vacation, put a piece of meat or poultry on a plate, pour soup, sprinkle with herbs.

If the soup is prepared with mushroom broth, then the boiled mushrooms are chopped, fried and put together with browned vegetables.

Homemade noodle soup. This soup is prepared in broths: from poultry, with offal, on mushroom broth. Roots and onions are cut into strips and sautéed.

To prepare noodles, the sifted flour is poured in the form of a slide, in the middle of it they make a depression. Eggs are broken into the dishes, water is poured, salt is added, mixed and filtered. The resulting mixture is gradually, with stirring, poured into a depression and the dough is kneaded. Sprinkle flour on top and leave for 20-25 minutes. Ready dough rolled into layers 1-1.5 mm thick, dried, cut into strips 4-5 cm wide, stacked several strips one on top of the other, chopped with straws and dried. The homemade noodles are sieved before use. In order for the soup to turn out transparent, the noodles are poured into boiling water, boiled for 1-2 minutes, thrown back on a sieve and allowed to drain off the water.

Sauteed roots and onions are placed in a boiling broth, then prepared homemade noodles and cooked until tender, at the end of cooking spices and salt are added. If the soup is prepared in chicken broth, then the spices are not added.

On vacation, put a piece of poultry on a plate, pour soup, sprinkle with herbs.

Wheat flour 72, eggs 1/2 pcs., Water 14, salt 2, wheat flour 4.8, carrots 50, parsley (root) 13, onions 24, leeks 26, cooking fat 20, broth 900.

SOUPS WITH CEREALS, PASTA PRODUCTS AND PULSES - concept and types. Classification and features of the category "SOUPS WITH CEREALS, PASTA AND BEANS" 2017, 2018.

Such soups are prepared from rice, pearl barley, oatmeal or wheat Poltava groats; from legumes (peas, beans, lentils). Cereals or legumes are cooked well, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch. This consistency is stable during storage, which is why cereal soups are most often prepared without white sauce. Boiling cereals until they are completely softened and rubbing them take a lot of time, and some of the cereals that cannot be crushed are not used. To speed up the cooking process and save raw materials, the cereals are pre-dried, then grinded. The resulting flour is diluted with two times the amount of broth or water, mixed well, poured into a boiling broth, boiled for 20-25 minutes, salted and seasoned with lezon. Bean puree soups are not seasoned with lezon. When you leave, you can put a little uncleaned cereal in a plate.

Pureed meat soups

Meat puree soups are made from poultry, rabbit, beef and veal liver. The poultry is pre-boiled, the liver is fried.

Chicken puree soup

The seasoned poultry carcass is boiled until tender. When cooking, put carrots, parsley, onions. The finished bird is removed, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or pulping machine, diluted with broth and wiped. The pulp can be grinded in a mortar, then rubbed through a fine sieve. Combine the mashed mass with white sauce, add salt and boil. The finished soup is seasoned with lemon and butter.

On vacation, put poultry fillets, cut into strips, into a plate, pour soup, and serve croutons separately. Soup can be made with chicken dumplings.

Cold soups

Cold soups include okroshka, cold borscht, beetroot soup, green cabbage soup. They are cooked on bread kvass, beet broth, vegetable broth.

These soups are prepared in a cold workshop using specially designated utensils, equipment and boards with appropriate markings. At the same time, the sanitary requirements for food processing, preparation and storage of soups are strictly observed. Ready soups are stored in the refrigerator. On vacation, you can put pieces of food ice in the plate or serve it separately at the outlet.

Making bread kvass... Rye crackers - 40 g or dry bread kvass - 35 g, sugar - 30 g, yeast - 1.5 g, mint - 1.5 g, water - 1200 g.

Rye bread is cut into small pieces and dried in an oven until crispy. The water is boiled, cooled to 80 ° C, prepared crackers are added and left for 1.5–2 hours for infusion, while stirring occasionally. As a result of infusion, wort is obtained, which is drained and filtered. Sugar and diluted yeast are placed in bread wort, which has a temperature of 23–25 ° C, and put in a warm place for fermentation for 5–6 hours. During fermentation, you can put raisins, caraway seeds, mint into kvass. The resulting kvass is filtered, cooled and stored in a refrigerator or on ice.

Meat okroshka recipe

Number of products per gross serving: bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pc., sugar - 5 g, ready-made mustard - 2 g, dill - 5 G.

Okroshka is prepared on bread kvass, yogurt, sour milk, whey. The process of cooking okroshka is divided into three stages: preparation of products, filling of kvass and dispensing.

Chives are chopped, part of the onion is ground with salt until juice appears. Fresh cucumbers are cleaned of rough and bitter skins, large seeds are removed, cucumbers with thin skin are not peeled. The processed cucumbers are cut into small cubes or strips. Eggs are boiled, peeled, and the white is separated from the yolk. The yolks are rubbed through a sieve, and the whites are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Strain bread kvass. Finely chop the dill. Prepared products are stored in the refrigerator until release.

Boiled egg yolks are ground with ready-made mustard, salt, sugar and a part of sour cream, combined with green onions, ground with salt, and, stirring, diluted with bread kvass and refrigerated.

When you leave, put chopped meat, egg whites, cucumbers, onions in a plate, pour seasoned kvass, put sour cream, sprinkle with dill. If okroshka is prepared in large quantities, then the chopped products (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when on vacation.

In okroshka, meat and vegetables should be cut into small cubes or strips, onions should be chopped. The color is light brown, cloudy from sour cream and egg yolks. The taste is sour, slightly spicy with the aroma of fresh cucumbers, dill and onions. The consistency of cooked products is soft, fresh cucumbers are crispy.

Soups

In baby food, a variety of soups are used, the value of which is especially great, since they help stimulate appetite and good absorption of food.

The liquid part of the soup, prepared from decoctions of cereals, vegetables, fruits, from broths and milk, contains soluble proteins, extractives and flavors, 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 foods increase the total calorie content of soups.

Soups, like other liquid dishes, replenish the children'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, liquid base used and serving temperature.

According to the method of preparation, soups are divided into filling, mashed potatoes, transparent and different.

On a liquid basis, soups are distinguished on broths, decoctions of vegetables, cereals, fruits, on milk, bread kvass.

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

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

* (Sour cream used for the release of dishes for baby food is subjected to preliminary heat treatment.)

Children under 1.5 years old should prepare puree soups.

To increase the vitamin value, the soups are sprinkled 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

For the preparation of soups, bone, meat and bone, chicken and fish broths are used. Mushroom broth is allowed to be used in the diet of children over 3 years old.

Soups and sauces are prepared on broths. Meat and bone and chicken bouillon They are also served with various side dishes.

Bone broth. Tubular, vertebral, pelvic, rib bones of beef are chopped, put into a kettle, poured with cold water, kept for 1 hour. raw or baked carrots, parsley, and onions are added to the broth. In the process of boiling, fat is removed from the surface of the broth, since, emulsifying and decomposing into glycerin and fatty acids, it gives the broth an unpleasant appearance, taste and smell. To obtain a more transparent broth, the bones are lightly fried or scalded before boiling. The finished broth is filtered.

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

* (The norms for filling products are indicated in grams of gross weight.)

Bone broth. For its preparation, beef is used in the form of pieces of brisket, strips, scapula weighing up to 2 kg and bones, which are prepared in the same way as for bone broth, and put into a kettle. Place meat on the bone, pour it over with cold water, quickly bring to a boil, remove the foam from the surface and continue to cook at a low boil, removing the fat. The cooking time is 1.5-2 hours. Then the meat is removed, and the bones are boiled for another 2-3 hours. At the end of cooking, raw or baked roots, onions, spicy herbs, and salt are placed in the kettle. The finished broth is filtered. A more transparent broth is obtained in a different way.

Prepare the bones, pour cold water, bring to a boil, remove the foam and cook at a low boil for 2-3 hours.Then add pieces of meat to the kettle, bring the broth to a boil, remove the foam and continue to cook at 90-95 ° C until the meat is cooked about 1.5-2 hours. The readiness of the meat is determined by piercing the pulp - by the colorless juice released. During cooking, fat is removed from the surface of the broth. Roots and onions are introduced into it 30 minutes before readiness, salt 15 minutes before. The finished meat is taken out, the broth is filtered.

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

The broth prepared in the second way turns out to be more aromatic, since the extractive substances contained in the meat are well preserved in it.

Chicken bouillon. The processed carcasses are tucked into the pocket. Giblets, skin, bones are washed, crushed, put into a cauldron, poured with cold water, brought to a boil, foam is removed from the surface, boiled at low boil until half cooked. Then prepared chickens are laid 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 in the juice that is released. At the end of cooking, raw roots, onions, salt are added 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 cooked from fish food waste and processed fish. The ratio of product to water should be 1: 4 or 1: 5. Prepared fish products are poured into a cauldron, poured with cold water, quickly brought to a boil, foam is removed from the surface, raw roots, carrots, parsley, celery, onions, salt, and later bay leaf are added. The broth is boiled at a slow boil for 40-50 minutes, then settled 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, onions 20, parsley 10, water 1200.)

Mushroom broth. Dry porcini mushrooms are sorted out, washed, poured with cold water, kept for 15-20 minutes, then washed well again. Then the mushrooms are poured with cold water and kept for swelling for 3-4 hours. After swelling, the mushrooms are taken out and washed again. The liquid in which they were soaked is filtered, then the mushrooms are again laid in it, boiled for 1.5 hours without adding salt. Boiled mushrooms removed, washed with warm water, then cut. The broth is filtered after settling.

Broths with side dishes

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

Unlike clear broths, enriched with extractives due to the introduction of a draft into them, the broths used in baby food are not lightened with the help of a specially prepared draft, but are boiled so that they are 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. Peel white bread, cut into small cubes or slices, sprinkle with grated cheese and dry in an oven, sprinkling with butter. The broth is poured into a plate or cup. For young children, croutons are put in broth, for older children - on a separate plate or saucer. 200-250 g of broth and 20-30 g of croutons are released per serving.

Broth with pies. From yeast dough prepare baked pies stuffed with meat. When serving, the broth is poured into a cup, the pie is placed on a plate.

Broth with noodles or noodles. Vermicelli or noodles are boiled separately in salted water, thrown in a colander, washed with hot water. When serving, boiled pasta is combined with broth, brought to a boil; the broth is poured into a plate. 250 g of broth, 20 g of noodles or noodles are released per serving.

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

Broth with meatballs. The meatballs are formed into small balls from the chopped beef mass, placed in a greased baking sheet, poured with water or broth and simmered. When serving, put meatballs (3-5 pcs.) Into a plate, pour broth, add chopped greens.

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, laid out in plates, cut into pieces, poured over with hot broth and released (0.5 eggs per serving).

Refueling soups

Refueling soups include cabbage soup, borscht, pickle soup, soups with cereals, legumes, pasta, and vegetable soups. During their preparation, some of the products included in them undergo preliminary heat treatment. The vegetables are cut to the appropriate shape. Beets are stewed with broth, fat, acid or tomato. Sauerkraut stew in the same way, but without acid. Roots and onions are sautéed in butter in a bowl with a thick bottom at a temperature of 110 ° C. The sautéed vegetables can then be stewed in broth. Tomato puree is diluted with water or broth and sautéed with fat for 15-20 minutes. 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 stewed. The onions are boiled in the broth as a whole, then removed.

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

Processed pickles are simmered in water or broth.

The pearl barley is boiled in water until half cooked, then the broth, which has a dark color and spoils the appearance of the dishes, is drained, and the cereal is washed.

Other vegetables, cereals, pasta first undergo primary processing, then they are put into broth or broth without preliminary heat treatment. Products must be placed in a 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 the soups include products containing acid (sauerkraut, sorrel, pickles), then the potatoes are introduced at the beginning of cooking, since they do not boil well in an acidic environment.

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

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

Put cabbage into the boiling broth, bring to a boil, add potatoes, roots and onions, cook for 20 minutes, add browned tomato or slices of fresh tomatoes, salt, bay leaf and cook for another 5-10 minutes.

When serving, poured cabbage soup into a plate, put sour cream, herbs.

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

Rice. 10. Scheme of cooking cabbage soup from fresh cabbage

Cabbage soup. Sauerkraut is sorted out, too sour cabbage is washed in cold water, squeezed, chopped, combined with broth, tomato, fat are introduced and stewed for 1.5-2 hours.

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

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

Shchi can be cooked without white sauce.

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

The cabbage soup is green. Sorrel is allowed in own juice... Spinach is boiled in a large amount of boiling water, without covering the pan with a lid, to preserve color, combine with sorrel, wipe. Cut the potatoes into medium cubes, put them in boiling meat and bone broth and cook for 10-12 minutes. Add mashed potatoes, cook for 10-15 minutes, add salt. The finished soup is removed from the stove, seasoned with a raw egg, pounded with a little 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 they include beets. Borscht is cooked 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. Put the beets in a bowl, add broth, tomato, butter and stew with a lid. To improve the color of borscht, beets should be stewed with the addition of a small amount citric acid... Carrots, parsley and onions are sautéed without frying, combined with beets and continue to stew. The total stewing time is 1-1.5 hours. The potatoes are cut into cubes. A white dry sauté is prepared from flour, then it is cooled, diluted with broth.

Cabbage is placed in boiling meat and bone broth, boiled for 5-8 minutes, potatoes are added, brought to a boil, introduced vegetable stew and cook borscht for 15 minutes. At the end of cooking, add diluted flour sauteed 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.

Meat can be cut into small pieces or minced.

Vegetarian borscht is prepared with vegetable broth.

(Beets 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 borsch. Half of the normal beets are boiled in the skins, peeled and rubbed. Borscht is prepared in the same way as the previous dish, but without potatoes. Before leaving, mashed boiled beets are placed in the finished borscht.

Released with meat, sour cream and herbs.

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

Let go borsch with meat, shredded hard-boiled egg and parsley.

Pickles

Pickles are distinguished by the fact that they are prepared with the addition of pickled cucumbers. Pickles are boiled in meat and bone, fish, chicken broths, released 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 seeds, cut into strips or diamonds. Finely chop parsley or dill.

Lightly sautéed onions in butter, add carrots and parsley and sauté for another 2-3 minutes, then add broth and stew, covering with a lid for 10-15 minutes. Pickled cucumbers are simmered in a small amount of broth for 10-15 minutes.

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

When serving, pickle is poured into a plate, sour cream is added, sprinkled with herbs.

Pickle can also be cooked in vegetable broth.

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

Grits are placed in the boiling broth and boiled for 5-10 minutes, after which the prepared products are added in the same sequence as when cooking pickle. 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 pickle. This pickle is different in that it is prepared with white cabbage, which is cut into strips and put into the broth first of all, before the potatoes. The rest of the homemade pickle is prepared and released in the above way.

Vegetable soups

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

Vegetable soup. Cut vegetables into slices, cubes, cubes, slices, white cabbage- in checkers, the 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 let it simmer for 10-15 minutes.

White cabbage is placed in boiling water, brought to a boil, potatoes are added, boiled for 5 minutes, cauliflower is added and cooked for 10-15 minutes. 5 minutes before the end of cooking, add the stewed roots, zucchini, chopped tomatoes, canned green peas, salt, bay leaf and bring the soup to readiness.

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

Spring soup. Cut potatoes into cubes, carrots and parsley into slices and simmer in a little water. Onions are chopped, sautéed in oil, combined with roots and stewed for 10-15 minutes. Add chopped sorrel or spinach 5 minutes before cooking. Eggs are hard-boiled, chopped finely. The boiled meat is passed through a meat grinder. Dry white sautéing is prepared from flour, diluted with broth.

Potatoes are placed in the boiling broth, brought to a boil, stewed vegetables are introduced, boiled for 15 minutes, flour sautéed and salt are added. Before serving, add to the soup chopped eggs, 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, put cauliflower in it.

Cauliflower soup. Cut carrots and parsley into slices and simmer in a little water and butter until half cooked. Cauliflower is divided into inflorescences, large inflorescences are cut. The potatoes are cut into cubes.

Cabbage is introduced into boiling water, then potatoes, after 5-7 minutes - stewed vegetables. The soup is boiled until tender, salt is added to it and brought to a boil.

When serving, add sour cream and chopped greens to a plate.

Potato soups

A variety of vegetable soups are potato soups. They are prepared on all kinds of broths, released with meat, meat-delkas, chicken, fish. Cereals, legumes, pasta, dumplings are added to potato soups. These soups can be cooked in broths.

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

Meatballs from meat are simmered separately in a greased dish with a little water or broth. When serving, put the meatballs on a plate, pour the soup and sprinkle with herbs.

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

Potatoes are placed in the boiling broth, then stewed vegetables, at the end of cooking - green peas and salt. When on vacation, put boiled meat passed through a meat grinder into a plate, pour 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. The fish, processed into a clean fillet, or the finished fish fillet, is cut into cubes.

Strained broth made from fish food waste, or bring water to a boil, introduce prepared fish. After boiling, the liquid is removed from the surface and then boiled in the same way as potato soup.

When serving, the 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. The vegetables are cut into cubes. The groats are sorted out, washed (except for finely crushed), the pearl barley is boiled until half cooked separately. Roots and onions are lightly sautéed, then stewed until soft. Grits are placed in the boiling broth, boiled for 15 minutes, potatoes and browned vegetables are introduced, continue to cook for another 15 minutes, salt, bay leaf are added, and brought 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.

Sprinkle with herbs when serving.

Potato soup with pasta. The soup is prepared with curly fillings, noodles, noodles, pasta, which are sorted out and broken into pieces 2.5-3 cm long. then pass through.

Pasta or noodles are placed in the boiling broth, boiled for 5-10 minutes, then potatoes and browned vegetables are introduced, boiled for another 15-20 minutes, salt is added.

If the soup is prepared with noodles or other small pasta, then they are introduced after browned vegetables. Sauteed tomato puree can be added to the soup.

Potato soup with beans. The beans are sorted out, washed and soaked in cold water for 3 hours to swell (for 1 kg of beans, 3 liters of water). Beans are boiled in the same water for 1-1.4 hours without salt, so that it boils better. Then the potato soup is prepared and boiled beans are added to it 10 minutes before readiness. You can use peas instead of beans. On vacation, 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 broths. Soups with legumes, peas and beans are cooked in meat and bone broth.

Pearl barley soup. Pearl barley is sorted out, washed, poured with hot water, boiled for 1 hour, the broth is drained. Cut carrots, parsley and onions into small cubes and sauté in butter.

Grits are placed in the boiling broth and boiled for 20-25 minutes, then browned vegetables are added and cooked for another 15-20 minutes, salt, bay leaf are added and continue to cook for 5-7 minutes.

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

Rice soup with chicken broth. Prepared grits are placed in strained chicken broth, boiled for 15-20 minutes, cut into cubes, browned roots and onions are added, boiled for another 15 minutes, salt is added, boiled for 5-10 minutes.

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

Soup with pasta. Carrots, parsley and onions are cut depending on the shape of the pasta - cubes, slices, straws, stars and sautéed in butter.

Pasta is placed in a boiling broth or broth, boiled for 20 minutes, after which vegetables are introduced. Noodles are laid almost simultaneously with vegetables, and noodles and small soup fillings - 5-10 minutes after browned vegetables. Boil noodles in broth for 10-15 minutes, vermicelli for 8-10 minutes.

Soups with pasta are released with meat, chicken, mushrooms, herbs. They can be prepared with the addition of browned tomato puree.

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

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

To prepare soup with homemade noodles, it must first be scalded: boil for 1-2 minutes in boiling water, pour onto a sieve, let the water drain. This is done so that the soup is not cloudy. The noodles are placed in the broth after the browned roots and boiled 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 put into the soup with browned vegetables.

Pea soup. The split peas are sorted out, washed, put in boiling water or broth and boiled for 1.5-2 hours for better cooking. Then sautéed carrots and onions, cut into small cubes, are added, boiled for 15-20 minutes, salt is added.

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

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

Puree soups

Puree soups are made from mashed vegetables, cereals, legumes, meat and fish products. Such soups have a uniform consistency, are easily digestible, and are therefore widely used in baby food. They are cooked in broths or broths.

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

Rice. 11. The scheme of preparation of soups-puree

Soups-puree from cereals can be prepared without sauce.

When serving, a separately cooked side dish or part of the food is placed on a plate in an uncleaned form. Soups are served with croutons in the form of cubes (0.5X0.5 cm), cut from wheat bread and dried. Croutons can be substituted with corn or wheat flakes.

Cream soup seasoned with boiled cream is called cream soup.

Mashed potato soup. The processed potatoes are cut into pieces of arbitrary shape, poured over with water or broth and boiled until soft. Onions are chopped into strips or cubes, lightly sautéed, combined with potatoes during cooking.

Boiled potatoes are rubbed, 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 ice is introduced into it. Before serving, the soup is no longer boiled so that the egg whites do not curdle in the lison.

When serving, a piece of butter is dipped into the soup, white bread croutons are served separately on a plate or put into the soup.

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

To obtain a 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 make a mashed potato soup without sauce, dressing it with semolina, and instead of a leison 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 groats, water, broth or broth and cook for 40-50 minutes. Boiled rice with carrots is rubbed through a pulper, diluted with liquid, salt, hot milk are added and brought to a boil.

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

You can make a soup with white sauce, and put boiled rice on a plate when you leave.

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

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

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

Green pea puree 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, browned vegetables are added and boiled until soft. Then the vegetables are rubbed with a decoction, combined with the prepared white sauce, salt is added and brought to readiness.

Before serving, the soup is seasoned with lemon and butter. You can add a portion of uncleaned green peas, preheated in the broth, to a bowl of puree soup. Croutons are served separately.

Cauliflower puree soup. The processed cauliflower is divided into inflorescences, placed in a bowl, broth or vegetable broth is added and boiled at a slow boil. Boiled cabbage together with the broth is passed through a pulper. The resulting puree is combined with a white sauce. Next, the soup is prepared in the same way as the green pea puree soup. The dish is served with butter and croutons.

Soup-puree from different vegetables. Carrots, parsley and onions are chopped into strips and lightly sautéed in butter. White-chanted cabbage is cut into strips, boiled in boiling water for 2_-3 minutes, thrown into a colander. Combine vegetables, add meat broth and simmer until soft. The potatoes are cut into freeform pieces and boiled separately, then combined with stewed vegetables. Canned green peas are added there and the soup is brought to a boil. After that, the vegetables are rubbed with broth, add white sauce, broth, salt, stir and cook for 5-10 minutes. The puree soup is seasoned with a lezon.

When leaving, add butter to the soup; croutons are served separately. You can also add uncleaned green peas or diced stewed carrots to 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 puree soup. Prepared cereals are boiled in broth or water for 2.5-3 hours, passed through a pulping machine, diluted with broth, salt is added and brought to a boil. The finished soup is cooled to 70 ° C, seasoned with a lezon. When serving, add butter to it.

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

Rice grits puree soup. The washed cereal is poured with meat and bone broth and boiled until half cooked. Carrots, parsley and onions are cut into strips or cubes, sautéed without discoloration, combined with rice and cooked until cereals are cooked, and then passed through a pulper. The mashed mass is diluted with broth, salt is added, brought to a boil, cooled, ice is added.

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

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

Before serving, the cream soup is seasoned with butter. Let go of the dish with white bread croutons.

Chicken puree soup. 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 pulp is separated from the bones and passed through a meat grinder with a fine grid or a pulverizing machine, periodically adding broth. The resulting puree is combined with white sauce, salt, boiled, seasoned with lezon and butter, released with croutons.

Liver and rabbit soup is also prepared.