There are international and universally recognized, albeit authentic, ancient dishes in the world. So beer soup has taken root and feels great in the kitchens of many peoples of the world - where residents have long been using a frothy drink.
There are many variations of the recipes for this simple and tasty dish. But in beer soup, the main ingredient is, of course, beer!
Easiest option
Here we combine in one recipe both an alcoholic drink and an appetizer. Such a recipe for beer soup in the world is quite well known, but in the post-Soviet open spaces, it may not have taken root too well. But for a change, a real culinary specialist is always looking for something interesting, high-quality, tasty, and at the same time easily done by any, even an absolutely unprofessional cook or a beginner in culinary!
Ingredients
They are very simple. We take a bottle of light beer, not too strong (up to 5 degrees). To him a little (a glass) of purified water to dilute the drink. You will also need: salt (pinch), sugar (100 grams), spices, 3-4 egg yolks, dried bread for making crackers. And we start making beer soup.
Only beer and spices
The first thing we use is seasonings. There is an option: they are even slightly calcined without water and oil, so that they give away their aroma more. We take a teaspoon of cloves and the same amount (about a teaspoon) of allspice - all whole, not ground. We put the spices into the pan, put it on the fire, and then pour it with beer - here, only light is used, because it is a classic component.
Then, nevertheless, we will slightly dilute the hot foam with spices with water: a literally incomplete glass. By the way, we will drop pepper (with peas - this is important). For what? Then it will be possible, if necessary, not to be eaten, traced or removed and thrown aside.
Cooking fast and easy!
So, we charged our main components into the pan, putting it on the stove, on a small fire. Beer soup is prepared very quickly, this is a simple recipe. We need to bring it to a boil - it will be almost instantaneous (but do not boil so that the whole flavor does not go away).
And when it almost boils, take a tablespoon of sugar, a little salt and stir. But now the smell of beer has already begun (if it is poured on the stones in the bathhouse, it is just such a spirit as freshly baked fresh bread).
And now, carefully stirring, pour in the yolks, so that they disperse well in the total mass of soup. If desired, it will be possible to strain it later, only we must bring the mass again to a boil. Then cover, turn off the stove and set aside the pan. Gourmet: in the finale itself, you can add a handful of grated hard cheese and stir.
Croutons for the dish
The soup we have so far comes under the lid - we just have to strain it and you can pour it. At the same time, a frying pan is sent to the fire. Dripping a little olive oil. It will not even be crackers, but croutons, but of a very small size - such that 3-4 things could fall into the spoon. Croutons are placed directly in the soup (that is, they don’t go out of taste, but directly into a tall glass or coconut bowl).
We dry the crackers and fill them immediately into the container (and in order to prevent the glass from breaking, put a spoon here), pouring the filtered soup into it. We’ll eat fresh herbs. This soup can be drunk, you can eat with a spoon. As an alternative, if you don’t like the glass goblet, we use a small portioned ceramic cocotte.
Soup: smoked recipe
If you want to cook this dish using a meat ingredient, it is better to choose all kinds of smoked meats. Together with crackers, this is a jumble! It's simple: smoked pork ribs, for example (or hunting sausages, or both), chop in small pieces.
The above amount of soup should be at least 300 grams (but the amount can be varied, depending on personal preference). At the end of the preparation of beer soup with smoked meats, we introduce this ingredient into the pan and bring to a boil. Then cover and turn off the stove. Let the food insist. We use all the same ceramic cocotte makers to serve the table.
It is recommended to cook such a dish either on cold winter evenings, or when a sore throat from a cold. The recipe is extremely simple, therefore, it seems that any housewife or home chef will even master it, even starting out and taking the very first steps in the field of culinary art.