Today we will conduct an educational program for beginner housewives and tell you what kinds of soups are, and briefly describe what each subspecies is. Relying on the above information, you will be able to decide for yourself what dishes you want to cook, and from which recipes you refuse and you will better navigate in sections of cookbooks or on thematic sites.
Types of soups and their preparation
All soups can be divided into two categories: hot and cold.
Among the wide world range of cold soups , we enjoy the popularity of only okroshka, beetroot or chill, and then often in the summer. But in other kitchens in the world, you can find various cold soups on vegetable or fruit broth, as well as dishes based on milk or dairy products. Most often these dishes are supplemented with ice.
Hot soups in our menu can be found much more often. They can be divided into three main subgroups: transparent and refueling, as well as soups-mashed potatoes. The basis of a transparent soup, as a rule, is any saturated broth with a minimum of additional components. Most often the broth is simply complemented with croutons or pastries when served and is very rarely introduced into the food when cooking cereals or any vegetable.
The most extensive category, which includes an innumerable variety of subspecies and variations of the first dishes, are filling soups. Borscht and soup, rassolniki and saltworts, vegetable dishes and with the addition of pasta, cereals and legumes - and this is still an incomplete list of all subspecies of filling dishes.
What are the types of hot filling soups?
Refueling soups can be conditionally divided into classic, thickened, frying and combined. To prepare a traditional (classic) refueling soup, broth is initially prepared, which, when ready, is filled with other components provided. Frying the same version of the soup involves pre-frying the ingredients before half-preparedness or readiness, followed by pouring them with water or broth and briefly languishing. Thickened soups are cooked at us much less often and are dishes "for an amateur". A vivid example of such a dish is classic borscht or cabbage soup, in which for the density is added semolina or flour.
Combined soup is a dish made from ingredients, brought to readiness individually, followed by refueling in a saucepan before serving. Those are prepared most often in the Far Eastern cuisine.
What are the types of cream soups?
Soup puree, in essence, can be made from any hot soup, making it more dense and shredding on the willingness of a blender. But cream soup - the dish is more refined and is prepared more often not on broth, but with the addition of cream and based on a light version of the bechamel sauce.
The most popular types of cream soups: chicken, mushroom, vegetable and fish. Each subspecies has hundreds of variations and combinations of components included in it.
Simple kinds of sweet soups
In addition to other types of first courses, you should also select sweet soups . The simplest of them: dairy, fruit and bread. In our kitchen, milk is most often prepared with the addition of cereals and pasta. Bread sweet soups are typical for the Northern European menu and consist of water-soaked dried crusts, supplemented with honey, fruit sugared and sugared with sweet cream. Fruit soups are prepared on the basis of juice from fruits and berries or syrup with the addition of pieces of fruit, berries and crackers.