Ingredients Potato soup with cereals

Cooking method

Finely chop the onion, cut the carrots into small cubes and sauté. Cut potatoes and parsley into cubes. Prepared cereals (p. 61), potatoes, browned vegetables are placed in boiling broth or water and boiled until tender. Salt and spices are added 5-10 minutes before the end of cooking. Rice groats are placed in broth or water along with sautéed vegetables. Semolina is poured into the soup 10 minutes before it is ready. Potato soup with pearl barley can be prepared with fish, the head of the sturgeon family. Processed head and portions of fish are cooked separately. When preparing soup with fish, you can use vegetable oil

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Potato Soup with Groats".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

The energy value Potato soup with cereal is 53.6 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Recipe Calculator

The nutritional value

Serving Size (g)

Yield: 250.

On diet number 15.

Cooking technology. Pearl barley is sorted out, washed several times, changing the water. Put in boiling water in a ratio of 1:3, cook, stirring, until half cooked, drain the broth. Pickled cucumbers are peeled and, if necessary, seeds are removed. In this case, the consumption rate of cucumbers (gross weight), given in the recipes, increases. Prepared cucumbers are stewed in a small amount of broth or water for 10-15 minutes.

Prepared cereals are placed in boiling broth or water, boiled for 10 minutes, potatoes cut into cubes, carrots stewed with butter or vegetable oil, browned onions are added. after 5-10 minutes, add poached cucumbers, salt and cook for another 10 minutes.

At the end of cooking season with sour cream and herbs, bring to a boil.

Serving temperature - 65 *C.

quality requirements. Vegetables have retained their cut shape, soft, cucumbers are slightly crunchy. Grain is soft. The taste is moderately spicy, salty, the aroma of cucumbers, cereals, vegetables.

TECHNOLOGICAL CARD No. 402

Name of the dish: Azu

Yield: 200.

On diets number 2, 15.

Cooking technology. The meat is cut into slices across the fibers, 2 pieces per serving weighing 30-40 g, potatoes and onions - into cubes. Then the meat is fried until a light golden crust is formed, the onion is blanched and sautéed, the potatoes are fried until half cooked. The fried meat and vegetables are placed in layers in a saucepan so that there are vegetables on the bottom and top of the meat. add browned tomato puree, salt, pepper and broth (products should only be covered with liquid), cover with a lid and simmer until tender. 5-10 minutes before the end of the quenching put a bay leaf.

The roast is released along with the broth and vegetables, sprinkled with chopped herbs. The dish can be prepared without tomato puree.

Serving temperature - 65 0 С.

quality requirements. The color of the meat is dark red (with tomato), the texture is soft. Taste and smell of vegetables and spices. Pieces of meat are cut across the fibers, retained the shape of the cut. The vegetables are soft, brown in color, the cut shape is preserved.

Potato soup with pasta №18/2

Name of the dish: Potato soup with pasta

№18/2

Type of processing: Cooking

Potato soup with grits №16/2

/products/programs.php?SECTION_ID=123&ELEMENT_ID=917

Name of the dish: Potato soup with cereal

Technological card (culinary recipe) №16/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Noodle soup with chicken broth №20/2

Name of the dish: Noodle soup with chicken broth

Technological card (culinary recipe) №20/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Milk soup with noodles №21/2

Name of the dish: Milk soup with noodles

Technological card (culinary recipe) №21/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Name of the dish: milk rice porridge

Technological card (culinary recipe) №22/2

Type of processing: Cooking

Recipe (product layout) for 1 serving gram netto dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Finely chop the onion, cut the carrots into small cubes and sauté. Cut potatoes and parsley into cubes.

Prepared cereals, potatoes, browned vegetables are placed in boiling broth or water and boiled until tender. Salt and spices are added 5-10 minutes before the end of cooking. Rice groats are placed in broth or water along with sautéed vegetables. Semolina is poured into the soup 10 minutes before it is ready.

Potato soup with pearl barley can be prepared with fish, the head of the sturgeon family. The processed head and portions of fish are cooked separately.

When cooking soup with fish, you can use vegetable oil.

Field soup

Millet is washed several times with warm (40-50 ° C) water, then scalded with boiling water. The lard is cut into cubes, fried, the onion, cut into small cubes, is sauteed in the released fat. Prepared millet is placed in boiling broth or water, and after 5-10 minutes, diced potatoes, sautéed onions with bacon are added and continue to cook. 5-10 minutes before the end of cooking the soup put spices, salt.

Potato soup with beans

Potatoes are cut into large cubes, carrots and parsley into small cubes, onions are finely chopped.

Beans, peas, lentils are prepared, then put into broth or water, brought to a boil, potatoes, browned carrots and onions are added and boiled until tender.

Green peas are put into the soup along with browned vegetables.

Potato soup with pasta

Vegetables are cut in accordance with the type of pasta used: potatoes - in cubes or cubes, roots - in cubes, straws or cubes, onions are chopped or finely chopped. Carrots and onions are sautéed.

Pasta is put into boiling broth or water and boiled for 10-15 minutes, then potatoes and sautéed vegetables are added and the soup is cooked until tender. The noodles are put into the soup at the same time as the potatoes, and the vermicelli and figured products 10-15 minutes before the soup is ready. Add salt, spices.

Homemade noodles are sifted from flour, poured into boiling water for 1-2 minutes, discarded, allowed to drain and put into the soup 10-12 minutes before it is ready.

The soup is prepared with chicken, poultry offal, beef, canned meat, mushrooms. Soup can be prepared with tomato puree (10 g per 1000 g of soup).

Potato soup with meatballs

Potatoes cut into cubes, sticks or slices are placed in boiling broth or water, brought to a boil, sautéed vegetables cut into slices or sticks are added and boiled until tender. 5-10 minutes before the end of cooking add browned tomato puree, spices, salt.

Meatballs are poached separately in a small amount of broth or water until cooked and put in the soup on vacation. The broth after stewing the meatballs is added to the soup. Soup can be cooked without tomato puree.

Potato soup with fish meatballs

Prepared in the same way as potato soup with meatballs (review No. 164).

Fish meatballs

* The bookmark rate is indicated for catfish and pollock uncut: for sea bass and headless gutted cod.

Fish fillet with boneless skin is cut into pieces, passed through a meat grinder, then finely chopped onions, eggs, black pepper, salt, water are added and everything is thoroughly mixed.

Formed balls weighing 15-18 g are stewed in the broth until tender.

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Page creation date: 2017-03-31

Potato soups with vegetables, cereals, legumes and pasta

A varied assortment of soups is prepared from potatoes and vegetables - with cereals, pasta and legumes. These soups are cooked on bone, meat and bone broths, mushroom and vegetable broths. If soups are cooked on vegetable broths, then hot milk can be added, which is poured into a plate during vacation or into a cauldron at the end of cooking. Potatoes and vegetables for these soups are cut into cubes, slices, slices, straws, cubes. It is important that the shape of the cut is uniform and matches the type of product.

Potato soup. Potatoes are cut into cubes, slices or bars, carrots and parsley - into cubes or bars, onions - slices. Roots and onions are sautéed. Potatoes, browned roots and onions are placed in boiling broth or water and boiled until cooked. Spices and salt are added 5-10 minutes before the end of cooking. You can add browned tomato puree or fresh tomatoes.

When on vacation, put meat or fish on a plate, pour soup, sprinkle with chopped herbs. If the soup is prepared on a mushroom broth, then the boiled mushrooms are cut into slices or strips, lightly fried, put into the soup along with sautéed vegetables.

Potato soup with meatballs. In boiling meat or fish broth, or water, put potatoes cut into cubes, sticks or slices, bring to a boil, put sautéed vegetables cut into slices or sticks, and cook until tender. 5-7 minutes before the end of readiness add browned tomato puree, spices, salt.

Meatballs, poached separately with a little broth or water. The broth after stewing the meatballs is added to the soup. Soup can be prepared without tomato puree.

When on vacation, put meatballs on a plate, pour soup, put greens.

Potato soup with cereals. Potatoes are cut into large cubes, carrots, parsley - into small cubes, onions - into crumbs (small cubes). Roots and onions are sautéed. Cereals (except for semolina) are sorted out, washed and scalded, pearl barley is boiled until half cooked, and semolina is sieved. Prepared cereals are placed in the boiling broth, boiled for 10 minutes, potatoes, sautéed vegetables are put, boiled until tender. Spices and salt are added 5-10 minutes before the end of cooking. Semolina is poured into the soup 10 minutes before the end of cooking.

Potatoes 427, pearl barley or oatmeal, or rice, or millet but 40, or semolina 30, carrots 50, parsley (root) 13, onion 48, cooking oil 10, broth 750.

Field soup. The bacon is cut into cubes, fried, and onion, cut into small cubes, is sautéed on the released fat. Potatoes are also cut into cubes. Put onions with bacon, prepared millet into boiling broth or water and cook for 10-15 minutes. Then they put potatoes, continue to cook, add spices, salt and bring to readiness.

On vacation, the soup is poured into a bowl and sprinkled with herbs.

Potato soup with beans. Beans, peas, lentils are sorted, washed, poured with cold water (2-3 liters per 1 kg of legumes), soaked for 2-3 hours, then boiled in the same water without salt with the lid closed until softened. The potatoes are cut into large cubes. Beans, peas or lentils are placed in the boiling broth, brought to a boil, potatoes, browned vegetables are put, boiled until tender, after some time spices, salt are added and cooked until tender.

When on vacation, put a piece of meat or smoked pork on a plate, pour soup, sprinkle with herbs.

Potato soup with pasta. Pasta is sorted out, pasta is broken into pieces 3-4 cm long. For soup with pasta, noodles, vermicelli, potatoes are cut into bars or slices, and with soup filling - into cubes. Carrots, parsley are cut into sticks for soup with pasta, straws - for soup with noodles or vermicelli, circles or slices - for soup with backfill, onions are chopped. Soup is prepared with chicken, poultry offal, beef, canned meat, mushrooms.

Pasta or noodles are placed in the boiling broth, boiled for 10-15 minutes, put potatoes, browned vegetables and boiled until tender. At the end of cooking, salt, spices and browned tomato puree are added. Soup can be prepared without tomatoes. If soup is prepared with noodles or with soup filling, then they are laid after sautéed vegetables, 10-15 minutes before the soup is ready.

When on vacation, put meat, poultry or offal on a plate, pour soup, sprinkle with herbs.

Peasant soup. Soup is prepared with meat and bone or bone broth. Carrots, parsley and onions are cut into slices, white cabbage - into checkers, potatoes - into cubes. Roots and onions are sautéed. Cabbage is put into the boiling broth, brought to a boil, potatoes, browned vegetables are put, boiled for 10-15 minutes, fresh tomatoes, cut into slices, or browned tomato puree, salt, spices are added and cooked until tender.

Peasant soup can be prepared with cereals - pearl barley, oatmeal, millet, while the rate of laying potatoes is reduced. Grains are laid in the broth first. When you leave, the soup is poured into a bowl, put sour cream and chopped herbs.

Vegetable soup. Cabbage is cut into checkers, potatoes - into cubes or slices, carrots and parsley - into slices, cubes, onions and tomatoes - into slices. Roots and onions are sautéed. Cabbage is put into the boiling broth, brought to a boil, sautéed vegetables, potatoes are laid, boiled for 10-15 minutes, raw or lightly sautéed tomatoes, canned green peas or beans, spices, salt are added and cooked until tender. You can put boiled porcini mushrooms in the soup.

The assortment of vegetables included in this soup is varied and depends on the time of year: in spring, you can include lettuce, spinach, sorrel, cabbage seedlings, asparagus; in summer - cauliflower, zucchini, turnips, green peas and beans; autumn-pumpkin, Brussels sprouts; in winter, freshly born and canned vegetables. Zucchini, pumpkin are cut into cubes, pods of green peas and beans - diamonds, cauliflower is divided into small inflorescences.

On vacation, the soup is poured into a bowl and sprinkled with herbs.

White cabbage 100, potatoes 267, carrots 50, parsley (root) 27, onion 24, leek 26, canned green peas 46, tomatoes 94, table margarine 20, broth 750.

Soups with cereals, pasta and legumes

For soups of this group, millet, pearl barley, rice, semolina, oatmeal are used; from legumes - beans, peas, lentils. From flour products, they use pasta, horns, noodles, including homemade, vermicelli, soup filling, etc. These soups are cooked in meat broth, poultry broth and mushroom broth.

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

Soup kharcho. This is the Georgian 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 cubes of 25-30 g each, pour cold water, bring to a boil quickly, remove the foam and cook at a slow boil until tender. , the broth is filtered. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum finely cut. Pieces of meat, prepared rice groats, onions are placed in the strained broth and boiled. At the end of cooking, put browned tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

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

Soup with beans. Bouillon is made from meat and ham bones. Legumes are sorted, washed, soaked in cold water and boiled in the same water until softened. The roots and onions are cut into small cubes and sautéed. Prepared legumes are placed in a boiling broth and boiled. At the end of cooking, browned roots and onions, salt, spices are laid and brought to readiness.

On vacation, soup is poured into a plate, sprinkled with herbs. You can serve croutons separately. For croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. You can put browned tomato in soup with beans.

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

Soup with pasta. The roots are cut in the form of pasta - straws, sticks or slices. Pasta is placed in the boiling broth and boiled for 10-15 minutes, sautéed vegetables are placed, cut into thin sticks, sautéed tomato puree, salt, spices and boiled until tender.

To prepare a soup with vermicelli, soup filling in a boiling broth, first put browned vegetables, cook for 5-8 minutes, then put vermicelli or soup filling and cook until tender. At the end add salt and spices.

When on vacation, a piece of meat or poultry is put on a plate, soup is poured, sprinkled with herbs.

If the soup is prepared on a mushroom broth, then the boiled mushrooms are shin-forged, fried and put together with sautéed vegetables.

Homemade noodle soup. This soup is prepared on broths: from poultry, with giblets, on mushroom broth. The roots and onions are cut into strips and sautéed.

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

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

When you leave, put a piece of bird on a plate, pour soup, sprinkle with herbs.

Wheat flour 72, eggs 1/2 pc., Water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onion 24, leek 26, cooking oil 20, broth 900.