Soups, according to our long tradition, are indispensable for lunch. They are usually served after cold dishes and snacks. They contain substances that enhance digestive secretion, preparing the body for the absorption of food.
Soups: classification
These are liquid dishes based on broths, broths, bread kvass or milk. In addition, they contain a dense part - these are cereals, side dishes, pasta, fish, meat, poultry and other products.
Their main purpose is to stimulate appetite. In soups, there are two components that cause a feeling of hunger:
- Aromatic and flavoring substances.
- Chemical digestive irritants.
Aromas are given by spices, roots, onions, seasonings, which are in the recipe. Yes, and the appearance itself attracts to itself and causes a desire to eat.
It should be noted that the first dishes are of different types.
Soups, the classification of which is given below, are divided into different groups according to the nature of the liquid base. Such a unit is most acceptable.
So what are soups? The classification of first courses implies the existence of four broad groups:
- The first is based on broths (bone, meat, poultry, fish, mushroom) and broths (from vegetables, pasta, beans).
- The second is in milk.
- The third - on kefir, bread kvass.
- The fourth - on berry and fruit decoctions.
Characteristics of the first group
So, we figured out what soups are. Classification emphasizes the characteristics of each group. And yet, let's talk in more detail about each of them.
It should be noted that the first group is the most extensive. It, in turn, is divided into three subgroups:
1. Refueling soups. These include cabbage soup, borscht, hodgepodge, pickles, chowder and potato soups. The preparation of such dishes implies the gradual addition to the broth of a variety of products that are a side dish. Vegetables enrich such food with vitamins and nutrients, give a unique taste, aroma, form a certain structure. Refueling soups are usually prepared using sautéed roots and onions.
2. Transparent.
3. Mashed potatoes.
This is the classification of hot soups. Their feature is that they are served exclusively in a non-cooling form.
The second, third and fourth groups of soups
The second group of soups is prepared only in milk, and therefore served hot. As for the third group, its dishes are consumed only cold.
The fourth is divided into two parts: wiped and non-wiped. Such dishes are served cold in the spring or summer, and hot in the fall and winter.
The classification of soups (the scheme is given in the article) is quite simple. However, it is not the only one. There are other options for dividing such dishes into groups.
Temperature separation
What groups are the soups divided into?
Classification according to the feed temperature implies the division into two subgroups:
- Cold soups. They are perfect for hot summer time. Their basis can be kvass, kefir, whey. These products themselves already speak of the impossibility of heat treatment. For this soup, both raw ingredients (cucumbers, radishes, onions) and boiled ones (beets, potatoes) can be used.
- Hot soups are borsch, pickles, solyanka. They are universal, they are prepared on the basis of broth or on water, but they can be served either hot or cooled. The ingredients for this soup are exposed to heat.
- Sweet soups. They can be eaten cold in spring and summer, as well as hot in winter. The temperature of a cold dish should not be higher than fourteen degrees, and a hot one - not less than seventy-five.
Food Based Classification
Based on which is present in the soup, the dishes are divided into: vegetarian, meat, fish, vegetable and mushroom.
As a liquid, milk and milk drinks, broths, decoctions of fruits and vegetables, kvass are used. And for a side dish they can take mushrooms, vegetables, legumes, cereals, poultry, pasta.
Of course, the basis of most soups is the broth. He, in turn, also has its own classification:
- Bone. For its preparation, veal and beef bones are used.
- Butchery. For him, take the brisket, back, edge.
- Fish is made from waste and heads.
- Mushroom is made on the basis of dried porcini mushrooms.
Classification of dressing soups
Refill soups are those liquid dishes that we most often use in everyday life. They are divided into:
- Borscht.
- Rassolniki.
- Cabbage soup.
- Vegetable soups.
- Potato
- Croupy.
- Solyanka.
- With pasta.
Borsch - these are soups that are prepared with the obligatory use of beets. To prepare them, you need bone broth, bird or mushroom. The composition of the products for this dish is very diverse. In addition to beets, onions, carrots, celery, parsley are also used. Depending on the composition, they put beans, potatoes, peppers, etc.
Cabbage soup is an original Russian dish. They are made from sauerkraut or fresh cabbage, spinach, sorrel, young nettles. As a basis, take bone broth, cereal or vegetable decoctions. Sauerkraut must be preliminarily stewed, and fresh - scalded so that it does not get bitter.
Pickles are cooked with pickles, pickle and white root. They can be vegetarian, on meat, bone, fish broth with offal, on mushroom broth. Pickles are poured with water in a saucepan and stewed for fifteen minutes. Potatoes are cut into slices, onions and roots - into strips. In order for such a soup to have a pungent taste, a brine is added to it, which is filtered and boiled.
Solyanka is an old national Russian dish. For its preparation, pickles, onions, tomato, olives, olives, capers are used. The basis is fish and meat broths. Cucumbers are cut into cubes and allowed, and the onions are lightly sautéed. In the modern version, olives are also used. Bones are taken out of them and washed. Lemon cut into circles. The meat is cut into pieces and cooked. Ready-made mushroom and meat hodgepodge served with sour cream. But they don’t put in fish sour cream.
As for the potato and vegetable soups with cereals, their assortment is very diverse. They are prepared both on meat and on bone broths, vegetable broths and mushroom. All ingredients are cut into strips, cubes, slices. It is important that all products are uniformly ground.
For soups with cereals and pasta, flour products, oat, rice, semolina, pearl barley are used. They are prepared on meat broths and mushroom broths.
We see how different the classification can be. The assortment of soups, in turn, is so large that it is impossible to talk about all kinds within the article.
What is puree soup?
Such a dish necessarily has a uniform structure, without lumps and pieces of food. The soup should have a thick cream consistency. The color of the dish depends on its ingredients. A distinctive feature is the most delicate taste and uniform structure.
Recently, such a dish has become very popular and served in all cafes and restaurants, however it would be a mistake to believe that this is a modern invention. Mashed soups have existed for a long time, just before their preparation was more difficult, now with such a wonderful technique as blenders, it is very simple and quick to prepare such a dish. No need to manually grind the ingredients.
The classification of mashed soups involves the division into cream and puree. Their feature is an unusual consistency, and the basis is very often milk.
Difficult options
Basically, all those soups that we used to see on our table are initially complex dishes. However, at present their preparation is simplified, as some traditions have been lost. And therefore, they can hardly be called complex.
I must say that complex soups should basically have several varieties of fish or meat. Unfortunately, such dishes are now extremely rarely prepared, as they say, on special occasions. Most often, you can find complex soups on the menu of expensive restaurants.
Classification of complex soups: borsch, soup, cabbage soup, ear, chowder, mashed soup, solyanka, pickle. All these varieties of first courses initially involved cooking on the basis of a broth from several varieties of fish and meat. We, preparing all these soups, as a rule, use one variety.
So, for example, we are all used to the catering pickle. What can be tasty in it? From its original appearance, he retained only the use of pickles and at the same time lost much in taste. Meanwhile, the true pickle - with kidneys, mushrooms, poultry or just vegetables - has a completely different taste and look.
Instead of an afterword
Soups became the basis of nutrition in ancient times. And now they occupy an important place in the diet, as they are a source of many vitamins and nutrients. It is not in vain that nutritionists emphasize the need for the mandatory presence in the diet of liquid foods that positively affect the entire system of our digestion.