Secrets of cooking tasty and useful soups

It's hard to imagine a modern man's menu that does not include liquid dishes. Different countries and peoples have their own individual recipes for their preparation. But nevertheless there is some quantity of the standard receptions for improvement not only flavoring, but also useful qualities of these dishes.

  • If your broth suddenly turned out to be salted, do not be in a hurry to despair. Take flour or rice, put in a linen bag and cook in broth. Extra salt will be absorbed.
  • Use a bird to make a broth, put it only in cold water. If you put it into the water boiling, then the broth will be much worse, but the meat is very juicy.
  • Pork, beef, as well as bones are also dipped in cold water and put on a strong fire. In the process of boiling, foam is removed and then broth is already cooked on low heat. If you are late with the removal of the foam that has fallen down, add a little cold water and it will rise again.
  • When the soup-mash is not enough thick, soak the crumb in the broth and
    rub through a grater in a dish.
  • Broth, which will be used for sauces, practically do not salt. Chicken broth does not like spices and will be less tasty when used. But the mushroom broth will be the most pronounced flavor, if you put mushrooms in a pan of different size.
  • Large specimens give color and flavor, and small ones are responsible for the flavor of the dish.
  • To make the rice soup clear, it is necessary to rinse the rice carefully washed in boiling water for a few minutes and recline it on a sieve. After that, cook already in the soup until complete preparation.
  • If before the potatoes in the soup to put sorrel or pickled cucumbers, then it will certainly become stiff.
  • In order to brown the onion, add a little sugar to the oil before spreading it on the frying pan. And if you roll a bow before roasting in flour, it will not burn and become reddish.
  • Macaroni and cereals for milk soups are first cooked in water for about five minutes. And then cook already in milk, using a thick-walled pan, on the smallest fire to avoid burning.
  • If you cook cabbage soup with sauerkraut, then put it in cold water, and if with stew - then boiling water.
  • For meat, fish and mushroom broths, vegetables are fried in margarine or vegetable oil, and for soups of dairy - they exclusively use butter.
  • To prepare borsch with dumplings the duck or goose broth is the best choice.
  • If you use dill, parsley, bay leaves and peppercorns, then put them at the very end, otherwise the aroma inherent in them will be lost.
Rules and Tricks of Cooking