Soups with cereals. The technology of cooking puree soups from vegetables, cereals, legumes and meat products Homemade mushroom noodle soup
Sections: Technology
Professional module: PM. 02. Cooking dishes and side dishes from cereals, legumes and pasta, eggs, cottage cheese, dough .
Goals:
- educational
Lesson type: combined.
Type of occupation me: learning new material.
During the classes
1. Organizational - motivational stage.
1.1. Preliminary determination of the level of knowledge and motivation of students (teacher's book, sheet with task 1.1).
2. Organization of independent work of students on issues (training material, sheet with task 2.1).
2.1. Characteristics of second courses from dishes and side dishes from cereals, legumes and pasta.
2.2. Showing videos with the technology of cooking second courses from cereals, legumes and pasta.
3. Summing up the lesson.
3.1. Checking the degree of assimilation of the material (sheets with task 3.1).
3.2. Presentation of dishes and side dishes from cereals, legumes and pasta.
3.3. Evaluation of didactic tools and activities of the teacher (lesson diary).
Notebook of students.
Cereals, legumes and pasta are dry foods and are stored in the dry food pantry. Cereals are an important source of carbohydrates and proteins. For example, one serving of buckwheat porridge (yield 225 g) covers 16% of the daily requirement for carbohydrates and 12–14% for protein. However, cereal proteins are inferior, they are combined with milk, cottage cheese, eggs, etc. Dishes from cereals, legumes are classified as high-calorie. A portion of crumbly porridge with butter (yield 225 g) contains 225–325 kcal. A serving of boiled peas (yield 215 g) contains about 20 g of protein, i.e. 25% of the daily requirement. Pea proteins are poor in sulfur-containing amino acids, but in combination with meat, this deficiency is compensated. Bean dishes contain B vitamins and PP. Boiled pasta is a source of carbohydrates and protein. The biological value of their proteins increases with the addition of cheese, cottage cheese, eggs, meat products.
When using cereals, legumes, pasta as side dishes, not only the chemical composition is taken into account, but also their combination to taste. Cereal side dishes do not go well with fish, except for buckwheat porridge, which is served as a side dish for fried fish. Rice side dishes are more suitable for lamb, boiled chicken dishes; beans go well with lamb dishes; pasta is a versatile side dish. The temperature for serving dishes and side dishes and side dishes from cereals, legumes and pasta is 65–70 0 С.
Classification of dishes from cereals.
Porridge can be cooked from any kind of cereal. They are boiled in water, milk or a mixture of milk and water. According to the consistency, porridges are divided into crumbly, viscous and liquid, depending on the ratio of cereals and liquid taken for cooking.
During the cooking process, cereals and pasta absorb a large amount of water due to starch gelatinization. Starch gelatinization requires a certain amount of water: buckwheat - 200%, millet - 250%, rice - 300%, pearl barley - 400%, pasta - 250%. To obtain crumbly cereals, a smaller amount of water is taken: for buckwheat - 150%, millet - 170%, barley - 240%, etc.
To obtain a certain moisture content of porridge, it is necessary to carefully observe the ratio of liquid and cereal. The volumes of dishes for cooking cereals (pots, boilers) must be measured. It is better to use steam boilers or boilers with indirect heating.
Preparing cereals for cooking.
The cereals are sorted before heat treatment, separating the unhulled grains and other impurities, and small and crushed cereals are sifted through a sieve to remove mucheli, which gives the porridge an unpleasant taste and a smearing texture, and washed. Millet is especially thoroughly washed to remove mucheli from it, which gives the grits a bitter taste.
When washing, cereals absorb part of the water (10-20%), and this must be taken into account when calculating the ratio of water and cereals. Wash the cereal in warm water (2-3 liters per 1 kg of cereal). Millet, rice and pearl barley are first washed with warm (40°C) and then hot (60–70°C) water, barley - only warm (2–3 liters of water per 1 kg of cereal). Rinse the cereal 2-3 times, each time changing the water.
Buckwheat groats and groats from crushed grains, as well as flattened groats, cannot be washed, as this negatively affects the consistency and taste of porridge. Buckwheat comes to catering enterprises roasted and raw. Recently, buckwheat groats have been supplied, previously subjected to hydrothermal treatment, which reduces the time of cooking cereals.
Upon receipt of raw cereals, it is fried to speed up cooking. On a baking sheet with heated fat (5% by weight of the cereal), the cereal is laid in a layer of no more than 4 cm so that it does not burn, and fried in an oven at 120 ° C. During frying, the cereal is periodically mixed. Fry until a light brown color is obtained.
Cooking porridge.
For cooking cereals, it is more convenient to use dishes with a thick bottom, the volume of which is measured. It is best to cook porridge in steam boilers or in boilers with indirect heating. Salt and sugar are placed in a cauldron with liquid until the cereal is falling asleep at the rate of 5 g per 1 kg of cereal for cereals.
The groats, washed immediately before falling asleep (it should be warm), are placed in a boiling liquid and periodically mixed, raising the groats from the bottom with a rake. When the cereal swells and absorbs all the water, the stirring is stopped, the surface of the porridge is leveled, the boiler is covered with a lid, the heat is reduced to a temperature of 90–100 ° C and left to cool. To increase the friability and improve the taste, fats are added when cooking porridge.
Semolina is brewed by pouring it in a thin stream into a boiling liquid with continuous stirring. More than 8–10 kg of semolina cannot be brewed at a time.
Rice, millet, pearl barley are poorly boiled in milk, therefore, to cook milk porridges from these cereals, they are first boiled for 5–10 minutes in a large amount of water, then it is drained and the cereal is poured with milk or milk diluted with water.
Preparation of crumbly porridge.
Loose porridge. Semolina is dried in an oven to a light yellow color, mixed with melted fat and poured into boiling water. In 20-30 minutes, porridge reaches readiness in the oven. Porridge from unroasted buckwheat comes in 5-6 hours, and from fried buckwheat - in 2.5 hours. The yield of crumbly porridge is 2.1–3 kg from 1 kg of cereal.
Loose cereals can be served hot with fats, or cold with sugar, milk, cream. Loose porridges are also served with fried onions and fat, fat and chopped egg, chopped boiled mushrooms and fried onions with fat.
Buckwheat porridge.
Grains are poured into a cauldron with boiling salted water and mixed well. Floated shells and hollow grains are removed with a slotted spoon, fat is added and boiled, stirring until the porridge thickens, after which the stirring is stopped, the heat is reduced and the porridge is evaporated for 5–6 hours. more than for cereals from raw cereals, and cook for 2–2.5 hours.
Millet porridge.
The prepared cereal is poured into a large amount of boiling salted water (up to 6 liters per 1 kg of cereal) and boiled for 5–10 minutes. After that, the excess water is drained, leaving 2.5 liters per 1 kg of cereal. Close the boiler with a lid and cook the porridge, reducing the heat.
Rice porrige.
First way. Rice is poured into boiling water, put fat, salt and boil, stirring. When the rice swells, reduce the heat and cook the porridge for 30–40 minutes.
The second way (drain porridge). Prepared cereals are poured into boiling salted water (6 liters per 1 kg of cereals and 50 g of salt), boiled for 5–7 minutes, then the water is drained, fat is added and the porridge is brought to readiness in the oven for 30–40 minutes. Serve porridge with butter. Chilled porridge can be served with cold milk.
Cooking viscous porridge.
They cook with milk, water and milk diluted with water from all types of cereals according to general rules, but many cereals (rice, pearl barley, oatmeal, wheat) are more difficult to boil in milk than in water, so they are cooked differently.
Milk rice porridge.
Prepared cereals are poured into boiling salted water and boiled for 5–7 minutes, then the cereals are poured with hot milk and the porridge is cooked until tender. Sugar, butter are added to the finished porridge, mixed thoroughly and served.
Milk semolina porridge.
Whole milk or milk diluted with water is boiled, salt, sugar are added and semolina is quickly poured in with constant stirring in a thin stream. Cook until done for 5 minutes. Semolina is brewed in 20-30 seconds. When brewing a large amount of cereal at the same time (4–6 kg), one worker can pour in the cereal, and the other can stir the liquid with the cereal with a whisk. They release hot porridge with butter, sugar, jam, and cold with sugar.
Preparation of liquid porridge.
Such cereals are considered liquid, the yield of which is 5–6 kg from 1 kg of cereals. Cook cereals in milk, mixtures of milk with water and on water. They are prepared in the same way as viscous cereals, but liquids are taken more than the norm. They are released as independent dishes with butter or melted butter, sugar, and cereals boiled in water with edible fat. Liquid cereals are widely used in children's and dietary nutrition.
Dishes from cereals.
Casseroles, puddings, meatballs, meatballs, dumplings are prepared from viscous cereals. To prepare these products, viscous cereals are prepared thicker. Fat, eggs, sugar are added to porridge, and vanillin is added to sweet products. Sweet and savory cereal casseroles are prepared with cottage cheese, pumpkin and fruits. A casserole made from buckwheat or Poltava groats with cottage cheese is called krupenik. Puddings differ from casseroles in that they are usually prepared in molds and include beaten egg whites. The introduction of whipped proteins gives the finished products splendor and porosity.
Casserole rice, millet, semolina.
The cooked viscous porridge is cooled to a temperature of 60 ° C, raw eggs, sugar are added to it, raisins, dried apricots, vanillin can be added. The mixed mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs. The mass layer should be 3–4 cm. The surface of the product is leveled, smeared with a mixture of eggs and sour cream on top and baked in an oven until golden brown. The finished casserole is cooled and cut into portions. On vacation, pour over with butter or serve sour cream in a gravy boat.
Krupenik. Krupenik is called casseroles made from buckwheat or wheat groats with cottage cheese.
Ready crumbly porridge is cooled to (60-70) ° C, grated cottage cheese, sugar, margarine, raw eggs are added and mixed. The prepared mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is smeared with a mixture of eggs and sour cream and baked in an oven at a temperature of (250–280) ° С. The readiness of krupenik is determined by the formation of a golden crust and by lagging behind the edges of the form. Served with butter or sour cream.
puddings. Puddings differ from casseroles in that they are usually prepared in molds and include beaten egg whites. Whipped proteins give finished products splendor and porosity. Puddings are baked and steamed.
The viscous porridge is cooled to (60–70) ° C, egg yolks mashed with sugar, prepared raisins are added, mixed, beaten proteins are added, laid out in oiled molds and sprinkled with breadcrumbs, the surface is covered with a mixture of eggs and sour cream and baked for 15 minutes at a temperature of (250–280)°С. On vacation, they are poured with sweet sauces. For steam puddings, the mass is laid out in molds greased with margarine, put in steamers and boiled until cooked for 30 minutes.
Cutlets and meatballs. Prepared from viscous millet, rice, semolina and wheat porridges, which are boiled in a mixture of water with milk or water. The porridge is cooled to (60-70) ° C, eggs are added, mixed and formed into meatballs or cutlets. They are breaded in breadcrumbs, fried with fat and served with sour cream, mushroom sauces. You can cook meatballs and cutlets sweet and serve with sweet sauces.
Dumplings. Prepared from milk viscous porridge. Fat is added to it, cooled to (60–70) ° С, eggs are introduced, beaten well and the dumplings are cut. You can cook them from ground buckwheat. Ready-made dumplings are boiled in salted water (5-6) minutes and released with butter, or butter and grated cheese, or sour cream. Buckwheat dumplings can be boiled in milk and served with it.
Preparing beans for cooking.
Legumes after sorting are washed 2–3 times with warm water to remove surface contaminants and soaked in cold water (except for shelled peas) for 6–8 hours. .
When soaking legumes, their mass and volume increase significantly. Moisture penetrates the grain mainly through the hilum - the place of attachment to the bean. The mass of soaked beans increases by about 2 times, and its volume of 1 kg is approximately 3 liters.
Cooking beans.
The cooking time depends on the variety and type of legumes, the time of collection. On average, the boiling time is: for lentils 40-60 minutes, peas - 60-90 minutes, beans - 1-2 hours. Soda should not be used to soften water and speed up the cooking of legumes, since it contributes to the destruction of B vitamins, negatively affects on the activity of the glands of the digestive tract and impairs the taste and appearance of products. Before cooking, the water from the soaked cereals is drained, poured with cold water (2-3 liters per 1 kg of legumes) and boiled in a sealed container with a continuous but weak boil.
When cooking colored beans, after 15–20 minutes of boiling, the water should be drained, and then pour hot water again. This is done in order to remove the bitter, astringent taste of the beans and get rid of the ugly, very dark color of the finished dishes.
Salt slows down cooking, and therefore beans should be salted at the end of cooking. Acids also delay the digestibility of legumes. You can add tomato puree and season with sauce only after bringing the legumes to readiness. To improve the taste after cooking, you can put the roots or greens of parsley, celery, carrots, but then they should be removed. If the water is not completely absorbed, then the decoction should be drained. In ready-made cereals, legume grains should be whole, have a uniform soft texture and retain their shape. The yield is 2.1 kg per 1 kg of cereal.
Bean puree. Legumes (usually peas) are boiled, crushed or rubbed, salt and vegetable oil are added. Mashed potatoes are formed on a plate in a slide, a recess is made in it, into which melted butter or vegetable oil with fried onions is poured.
Pasta dishes.
Pasta is cooked in two ways.
The first way is drain.
Prepared products are poured into a bowl of boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt) and boiled until softened in rapidly boiling water, stirring occasionally with a wooden paddle to prevent them from sticking to the bottom of the dish. Cook pasta for 30-40 minutes, vermicelli for 10-15 minutes, noodles for 25-30 minutes. Cooked pasta is thrown into a sieve (colander), the broth is allowed to drain. Transfer the products to a bowl with melted butter and mix with a wooden paddle so that they do not stick together and form lumps.
When cooked, pasta increases in mass by 2.5–3 times due to the absorption of water by gelatinizing starch. The increase in mass is called welding. When cooking in the first way, the weld is 150%. The broth remaining after cooking pasta in this way is recommended for cooking soups.
The second way is non-draining.
Pasta for casseroles and pasta is cooked in this way to avoid loss of nutrients. Use pasta as an independent dish and as a side dish. The weld is 200%. Pasta is poured into boiling salted water (for 1 kg of products 2.2 liters of water and 30 g of salt) and cooked until thickened. Fat is added at the end of cooking. Cover the dishes with a lid and cook over low heat, like porridge.
Pasta dishes.
Boiled pasta seasoned with fat is served hot as an independent dish or side dish. Sprinkling pasta with grated cheese, brynza or mixing them with browned tomato, onion, boiled mushrooms, you get dishes: pasta with cheese (brynza), pasta in tomato, pasta with mushrooms, etc.
Pasta with cheese, brynza or cottage cheese. Boiled pasta seasoned with fat, sprinkled with grated cheese or brynza before serving. Cottage cheese is rubbed and mixed with pasta before serving.
Pasta with tomato. Boiled pasta seasoned with fat is mixed with browned tomato seasoned with ground pepper. Sprinkle the pasta with herbs on vacation.
Boiled pasta with mushrooms. Sauté the chopped onion, add To boiled mushrooms finely chopped into strips and fried for 5-6 minutes. Then the mushrooms are mixed With boiled pasta.
Boiled pasta with vegetables. Cooked pasta is combined with pre-sautéed carrots, parsley and tomato puree and heated for 5-7 minutes. Green peas can be added to the dish. Pasta baked with egg, cheese, cottage cheese. They are cooked for baking without tilting (2.2 liters of water and 30 g of salt are taken for 1 kg of pasta).
Pasta with ham and tomato. Chopped mushrooms, onions, ham are fried in fat, browned tomato puree is added and mixed with boiled pasta. Sprinkle with herbs on vacation.
Pasta. Boil the pasta in a non-draining way in milk or a mixture of milk and water. Then cooled to 60°C, add raw eggs, mashed with sugar, mix. Then the mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is leveled, sprinkled with oil and baked in an oven. Ready pasta is slightly cooled, cut into portions and served with butter, sweet sauce or jam.
Pasta baked with cheese. Boiled pasta prepared in the second way is seasoned with margarine, placed on a portioned frying pan pre-greased and sprinkled with breadcrumbs, sprinkled with grated cheese on top, sprinkled with butter and baked in an oven until a crispy crust forms. Served in a portioned frying pan, poured with butter on vacation.
Lapshevnik with cottage cheese. The cottage cheese is wiped, mixed with raw eggs, seasoned with salt and sugar to taste. Non-drained noodles or vermicelli are mixed at 60°C with prepared curd. The mass is well mixed, spread on a baking sheet greased and sprinkled with breadcrumbs or in a mold, the surface is leveled, greased with sour cream and baked in an oven. Then the product is slightly cooled and cut into portions. When on vacation, pour over with butter or add sweet sauce. Sour cream can be served separately in a gravy boat.
Requirements for the quality of dishes from cereals, legumes and pasta.
Loose porridge.
Appearance – grains of cereals, completely swollen, mostly retained their shape and easily separated from each other. Porridge is seasoned with fat, sugar or milk. Components: onion, bacon, brains, liver, mushrooms - processed and cut in accordance with the technology and evenly distributed in the dish.
Viscous porridge.
Appearance - cereal grains are completely swollen, well boiled. Porridge is seasoned with fat or sugar. Components: pumpkin, prunes, carrots - processed and cut in accordance with the technology and evenly distributed in the dish. Semolina dumplings are poured with sour cream or butter and sprinkled with grated cheese.
Liquid porridge.
Appearance - cereal grains are completely swollen, well boiled. Porridges are seasoned with fat, with sugar, jam, jam, marmalade, honey or sprinkled with cinnamon.
The consistency is homogeneous, the grains are soft (dense in friable cereals, less dense in viscous and liquid ones). Friable porridge - friable, non-viscous; viscous - viscous; liquid - spreading over the surface of the plate. There are no lumps in semolina porridge. Additional components have a characteristic consistency for them.
Color - characteristic of the used cereals and components (mushrooms, bacon, brains, liver, prunes, etc.). Taste and smell - crumbly cereals with components - a characteristic salty taste; viscous cereals - sweetish (with prunes - slightly sour-sweet); liquid cereals seasoned with fat - with a very salty aftertaste; semolina dumplings - salty (with cheese) and slightly sour (with sour cream). Porridges, in which sugar, jam, jam, etc. are added when served, are sweet. The smell characteristic of cereals (without musty, bitterness and other foreign flavors) and other components, in accordance with the recipe
Products from cereals.
Appearance. Krupenik, casseroles, puddings with a uniformly colored surface, with a rough crust, square or rectangular shape, poured with sour cream, fat, sweet sauce or jam (semolina pudding or other cereals).
The meatballs are round, flattened, cutlets are oval-flattened, with one pointed end, with a uniformly colored, rough surface without cracks, poured with sour cream, sweet, sour cream or milk sauce. Pilaf - rice grains completely swollen, retained their shape, easily separated from each other, with additional components (raisins, carrots, onions, etc.)
The consistency of krupenik, casseroles, puddings, cutlets, meatballs is homogeneous, krupenik and components in them are soft, retaining their shape. There are no lumps in products with semolina. The mass of products is dense, elastic; krupenikov - somewhat crumbly; puddings - soft, tender. In pilaf, rice grains and components are soft, moderately dense, retaining their shape
Color. Crusts of krupenik, casseroles, puddings, meatballs, meatballs - golden yellow or light brown; on the cut - characteristic of the used cereals and components (cottage cheese, carrots, pumpkin, etc.). Sauces - characteristic of them. Rice in pilaf is white, with a light yellow and orange tint. The components of the dishes have a characteristic color for them.
Taste and smell. The taste of products characteristic of cereals and components: krupenik, rice casseroles with cottage cheese and fresh fruits, cutlets or meatballs with cottage cheese is sour-sweet, other casseroles and puddings are sweetish (pudding with canned fruits is sweet, with a pleasant aftertaste of vanillin, nuts); pilaf - typical for rice, carrots, onions, raisins with pleasant taste sensations of spicy greens (dill, parsley, barberry).
The smell characteristic of cereals (without musty and other foreign odors) and components included in the dishes, depending on the recipe.
Bean dishes.
Appearance. In dishes: legumes with fat, with onions, with smoked brisket or loin, in sauce, in sauce with bacon, with stewed cabbage - whole grains of legumes, unboiled, easily separated from each other (except legumes with fat), with sauces provided in the recipe.
Puree from legumes, legumes and potatoes - a homogeneous mass or with chopped components (brisket, loin, bacon - cubes, chopped onion).
Casserole - square or rectangular, poured with red or sour cream sauce. The consistency of grains of legumes and other components is soft, dense (not boiled). In puree and casserole of legumes and potatoes - homogeneous (fresh green beans or canned soft ones that have retained their shape).
Color. Depending on the type of legumes, the dishes have a different color: when using peas, lentils, chickpeas, ranks - light brown, gray-brown, grayish-brown with a greenish tint; beans - grayish white or light brown. The color of the components, characteristic of their species.
Beans with egg - greenish (fresh green beans) or grayish-greenish (canned green beans) with a colored crust from light brown to brown-golden hue interspersed with greens (parsley or cilantro).
Taste and smell. The taste of dishes characteristic of legumes, ingredients and sauces provided for in the recipe is salty; sauces give a sour taste; in beans with an egg, pleasant taste sensations are complemented by black pepper and parsley or cilantro.
Smell characteristic of legumes and other components provided for in the recipe.
Pasta dishes.
Appearance. Pasta has retained its shape, is easily separated from each other, and, with prepared components provided for in the recipe
Macaroni baked with cheese or egg, noodles, pasta - square or rectangular, the surface is uneven, slightly bumpy, unevenly colored, poured with fat or sour cream (noodles). The consistency of pasta in dishes is soft, elastic, moderately dense (not boiled); ham, mushrooms - dense; canned green peas - soft. There were no lumps in the noodle and vermicelli dishes, the pasta and ingredients were well mixed.
The color of pasta with fat or with sour cream, cheese, cheese, cottage cheese is light cream, light yellow or light gray. Pasta dishes containing tomato puree or carrots - orange with a red tint, or light orange with a red tint, or light orange Components specified in the recipe (mushrooms, ham, canned green peas, etc.), characteristic they are crusts of pasta baked with egg, macaroni - brown-golden; noodles - light cream with an orange-golden hue; macaroni baked with cheese - heterogeneous light yellow or light brown.
Taste and smell. The taste of dishes typical for pasta and components provided for in the recipe: with tomato, with sour cream, with cottage cheese - sour-salty; with cheese, feta cheese - sharply salty; pasta "- sweetish; noodles - sour-sweet. The smell characteristic of the components provided for in the recipe.
Sheet with task 1.1.
Preliminary determination of the level of knowledge and motivation of students.
1. What are the dishes and side dishes of cereals, legumes and pasta that you know?
2. What kind of cereals, legumes and pasta are used for cooking?
3. What are the operations of preparing cereals, legumes and pasta for cooking?
Worksheet with task 2.1.
Fixing material.
1. Specify the general requirements for the preparation of cereals.
2. Task: fill in the table for the preparation of crumbly cereals.
| № | Questions | Porridge | ||
| crumbly buckwheat | viscous rice milk | liquid semolina milk | ||
| 1 | Products | |||
| 2 | Recipe | |||
| 3 | Cooking technology | |||
| 4 | Technological mode | |||
| 5 | Vacation | |||
| 6 | quality requirements | |||
3. Task: fill in the table of cooking dishes from cereals.
| № | Questions | |||
| rice casserole | semolina pudding | rice patties | ||
| 1 | Products | |||
| 2 | Recipe | |||
| 3 | Cooking technology | |||
| 4 | Technological mode | |||
| 5 | Vacation | |||
| 6 | quality requirements | |||
4. Task: fill in the table for cooking dishes from legumes and pasta.
| Questions | Boiled pasta with vegetables | Bean puree | Noodles with cottage cheese | |
| 1 | Products | |||
| 2 | Recipe | |||
| 3 | Cooking technology | |||
| 4 | Technological mode | |||
| 5 | Vacation | |||
| 6 | quality requirements |
Worksheet with task 3.1.
Checking the degree of assimilation of the material.
Draw up a technological scheme of preparation:
1) millet or rice porridge with prunes;
2) millet porridge with cottage cheese;
3) barley porridge with butter;
4) wheat porridge with bacon and onions;
5) rice porridge with cheese.
Presentation.
Each group is working on a presentation. The purpose of the presentation is to make recommendations for preparing a dish or side dish from cereals, legumes and pasta. Each group has 5 minutes to speak.
The following questions will help you plan your presentation. Try to answer each question. Remember that this is not a test of the done, but an exchange of opinions and experiences.
1. Select a dish or side dish from cereals, legumes and pasta according to the Collection of Recipes.
2. Write a recipe.
3. Give a description of the cooking technology according to the presented sample.
4. Describe the pitch.
5. Describe the requirements for the quality of the dish or side dish.
6. Your recommendations.
Thank you for your work. We wish you creative success!
Lesson diary
Subject_______________________________________________
Group No.____
Module name _____________________________
| Satisfied | Satisfied | Disappointed |
Plan
lesson
Item : MDK 03.01 "Technology for the preparation of soups and sauces"
Group No. 29, course 2
teacher b Kozhevnikova L.P.
Theme of the lesson number 15-16 Cooking potato soups with vegetables,
cereals, legumes and pasta,
cooking technology and tempering
Practical lesson Compilation of technological
cards for cooking soups with vegetables, cereals,
pasta.
Lesson Objectives:
educational - the formation of students' knowledge about cooking
soups with cereals, pasta and legumes.
ability to calculate the norm
bookmarking products for a certain amount
portions (work with a collection of recipes)
Educational - develop memory, mental activity,
competent professional speech, independence.
Educational - educate interest in the subject and the chosen
professions
Lesson type : combined, practical lesson
Type of lesson: messages of new knowledge
Teaching methods : verbal (explanation, conversation),
visual,ICT
Formation of competencies:
General competencies:
Understand the essence and significance of your future profession, show
sustained interest in it (OK 1)
Organize their own activities in solving professional problems (OK.2.2)
To search for and use the information necessary for
effective performance of independent work; (OK.4)
competently organize their activities, correctly using
labor practices when performing practical tasks (OK.3)
Take responsibility for the results of the assignment.
Means of education : posters, collection, textbook N. Anfimov "Cooking", presentation
During the classes:
1. Organizational part of the lesson-5 min.
Greetings
Definition of missing
2. Setting goals and objectives of the lesson
3. Poll on the topic covered-15min
1. What is the assortment of vegetable and potato soups?
2. On what broth are vegetable and potato soups prepared?
3. How are vegetables cut for soups?
4. Tell the preparation of peasant soup.
5. Tell the preparation of vegetable soup.
6. Tell the preparation of potato soup.
7. Tell the preparation of potato soup with cereals
8 Describe the preparation of potato soup with pasta.
4. Presentation of new material - 25 min
Practical lesson
Practical lesson:
Task: draw up flow charts for the preparation of soups with vegetables, cereals, pasta and calculate the amount of products for a certain number of servings using the Collection of recipes for dishes and culinary products
Soups with cereals, pasta and legumes.
Prepared on the following types of broths:
meat and bone
bird
mushroom decoction
Soup with cereals.
Cooking method:
Put in boiling broth
Sauteed vegetables put potatoes
Cook until done
Soup kharcho.
This is the Georgian national dish.
Cooking method:
Lamb or beef brisket is cut into pieces in the form of cubes of 25..30g each;
Pour cold water, bring to a boil;
Remove the foam and cook at a slow boil until tender;
The broth is filtered;
Saute tomato puree
Onion cut into crumbs - sauté;
Capsicum finely chopped.
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.
Vacation
Pour into a plate, sprinkle with parsley or cilantro.
Soup with beans
Cooking method:
Bouillon is made from meat and ham bones.
Legumes are sorted, washed, soaked in cold water and boiled in the same water until softened.
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.
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.
Homemade noodle soup.
cooked in broths:
from a bird
with giblets
mushroom broth
Method for making noodles:
Sifted flour is poured in the form of a slide
Make a hole in the middle
Eggs are broken into dishes, water is poured, salt is put, mixed and filtered.
The resulting mixture is gradually 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 with a thickness of 1..1.5 mm.
Dry, cut into strips 4..5 cm wide
Fold several strips one on top of the other, chop into strips and dry
Sift homemade before use
noodles
Soup preparation method:
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
Cook until done
At the end of cooking add spices and salt.
If the soup is cooked in chicken broth, then spices are not put.
When on vacation, put a piece of bird on a plate, pour soup, sprinkle with herbs.
5. Independent work of students - 30 min.
Practical lesson:
Task: draw up technological maps for the preparation of soups with vegetables, cereals, pasta and calculate the laying of products for a certain number of servings using the Collection of recipes for dishes and culinary products N.E. Kharchenko
Task number 1
Make a technological map for the preparation of the dish "Potato soup with cereals" recipe No. 105 for 60 servings - using the Collection of recipes for dishes and culinary products
Task number 2
Make a flow chart for the preparation of the dish "Soup with pasta and potatoes" recipe No. 109 for 90 servings - using the Collection of recipes for dishes and culinary products
Task number 3
Make a flow chart for the preparation of the dish "Soup with cereals" recipe No. 112 for 70 servings - using the Collection of recipes for dishes and culinary products
Task number 4
Make a technological map for the preparation of the dish "Soup with cereals and meatballs" recipe No. 113 for 55 servings - using the Collection of recipes for dishes and culinary products
Task number 5
Make a technological map for cooking the dish "House noodle soup" recipe No. 110 for 80 servings - using the Collection of recipes for dishes and culinary products.
6.Fixing new material-5min
7. Homework -5min
Repeat the material Draw up a cooking scheme for homemade noodle soup, kharcho soup
For soups of this group, millet, pearl barley, rice, semolina, oatmeal are used; from legumes - beans, peas, lentils .. Pasta, horns, noodles are used from flour products, including additional
mashed potatoes, vermicelli, soup filling, etc. These soups are cooked on meat and bone broth, poultry broth and mushroom broth.
Soup with cereals. Prepared cereals are placed in the boiling broth, browned vegetables cut into small cubes are laid, 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, broth filter. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum finely chopped. 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 boiling broth and boiled for 10-15 minutes, sautéed vegetables, cut into thin sticks, sautéed tomato puree, salt, spices are placed and cooked until tender.
To prepare soup with vermicelli, soup filling in 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 chopped, 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 cooked, spices and salt are added at the end of cooking. If the soup is prepared with chicken broth, then spices are not added.
When on vacation, 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.
§ 3. DAIRY SOUPS
Milk soups are prepared with whole milk, a mixture of milk and water, as well as condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, cereals from whole grains and vegetables do not boil well in milk, so they are first boiled until half cooked in water, and then in milk.
Milk soups are boiled in small portions, as long-term storage worsens the color, smell, texture and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before the holiday.
milk soup With groats. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, boiled until half cooked, hot milk is poured in and brought to readiness. Sugar is added at the end of cooking. If the soup is cooked with whole milk, then the cereal is pre-boiled in water for 5-7 minutes, put on a sieve and allowed to drain. Prepared cereals are placed in boiling milk and boiled until tender.
To prepare soup with barley groats or semolina, sifted groats are poured into boiling milk or milk with water and boiled until tender. Before the end of cooking put salt and sugar.
When you leave, the soup is poured into a plate, put butter or table margarine.
Milk 700, water 350, rice groats 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.
Milk soup with pasta. Prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. Sugar is added at the end of cooking. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta 15-20 minutes, noodles - 10-12, vermicelli - 5-7 minutes; then recline on a sieve, drain the water. Prepared pasta is placed in boiling milk, salt, sugar are added and boiled until tender. Soup filling ("stars", "alphabet", "ears", "fish") is immediately poured into boiling milk or a mixture of milk and water, salt, sugar are added and boiled until tender.
Milk soup with vegetables. Carrots are cut into slices, sticks or cubes and lightly browned in butter or margarine. White cabbage is cut into checkers, and cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, bean pods - in the form of squares or diamonds and boiled separately. Browned carrots are placed in boiling salted water, brought to a boil, then potatoes, cauliflower or white cabbage are laid and
cook until half cooked. Then hot milk is poured in and boiled until tender. At the end of cooking put beans, cooked separately, salt.
Milk soups can be prepared with a variety of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water.
When you leave the soup is poured into a bowl and put a piece of butter.
§ 4. SOUPS-PUREE
Puree soups have a high nutritional value, they are easily absorbed by the body, therefore they are widely used in children's and medical nutrition. These soups are made from vegetables, cereals, legumes, poultry and game, liver, and fish. A distinctive feature of mashed soups is that the products are rubbed to prepare them, so the soups have a uniform and delicate texture. The basis of puree soups are mashed products and white sauce. The scheme for preparing these soups is shown in Figure 11.
Products intended for puree soups are subjected to various types of heat treatment: boiling, stewing, stewing, and then rubbed through a masher or a fine sieve. Difficult-to-grind products are pre-ground in a meat grinder and then rubbed. Pureed products are combined with white sauce so that the crushed particles of the product are evenly distributed throughout the mass and are in suspension, do not settle to the bottom.
Puree soups are prepared vegetarian, on bone and chicken broth, vegetable or cereal broth, milk.
For white sauce, flour is sautéed without fat or with fat, and then combined with broth or broth. Sometimes soups are prepared without flour, while it is replaced with rice or pearl barley. To give puree soups a good taste and delicate texture, they are seasoned with butter, hot milk or ice cream (see p.). Seasoned soups should not be heated above 70 ° C, as the protein can coagulate.
When serving puree soups, you can put a side dish (15-20 g per serving) prepared from the products that make up the soup on a plate. Separately, toasted wheat bread, cut into small cubes, corn or wheat flakes, pies are served.
Vegetable soups. These soups are made from potatoes, carrots, cauliflower, green peas, zucchini, tomatoes and other vegetables. Soup is prepared from one type of vegetable or from a mixture of them.
Soup puree from carrots or turnips. Onions and parsley are chopped and sautéed. Carrots or turnips are cut into strips, put in a bowl, poured into 1/3 of the broth. Then put browned vegetables and simmer until tender. Poached vegetables are wiped, combined with white sauce, diluted with broth to the consistency of soup, salt is added and boiled. Ready soup is seasoned with lezon and butter.
When you leave, put a side dish on a plate - crumbly rice, pour soup; croutons are served separately.
Carrot 400 or turnip 480, parsley (root) 13, onion 24, wheat flour 20, rice groats 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 700.
Green Pea Soup. Canned green peas are combined with sautéed vegetables and stewed, then wiped with liquid. The resulting puree is combined with white sauce, put salt and boil. Ready soup is seasoned with lezon and butter. A small part of the green peas is boiled in their own broth and used as a garnish. Soup can be made from freshly frozen or dried peas, pea spatulas, they are pre-cooked.
On vacation, green peas are put on a plate, soup is poured. Toasts are served separately.
Soup puree from different vegetables. Onions are chopped into strips and lightly sautéed in butter. Carrots, turnips are cut, turnips are scalded to remove bitterness. White cabbage is chopped and scalded. Potatoes are cut into pieces and boiled separately. Carrots and turnips are stewed with a small amount of broth and butter, cabbage, browned onions are put in and stewed until tender. At the end of the seasoning add green peas and boiled potatoes. Prepared vegetables are wiped, combined with white sauce, diluted with broth or vegetable broth to the consistency of mashed soup, salt is added and boiled. Then the finished soup is seasoned with lezon and butter.
When on vacation, green peas and boiled vegetables (carrots, turnips), cut into small cubes, are put on a plate, soup is poured, croutons are served separately.
Cabbage 100, potatoes 120, turnips 80, carrots 75, onions 48, canned green peas 31, wheat flour 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 750.
Soups-puree from cereals and legumes. These soups are made from rice, pearl barley, oatmeal and wheat Poltava groats; from legumes - peas, beans, lentils. Cereals or legumes are well boiled, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch, which is stable during storage, so cereal soups are often prepared without sauce. Cooking cereals until completely softened and rubbing them require a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save food, the cereals are pre-dried, then finely ground. The resulting flour is diluted with a double amount of broth or water, mixed well, poured into boiling broth, boiled for 20-25 minutes, salted and seasoned with lezon. Bean soups are not seasoned with lezon.
Soup puree from pearl barley or rice. Carrots, onions and parsley are chopped and lightly sautéed in butter. The prepared groats are placed in boiling broth or water (5 liters of broth per 1 kg of groats), butter is added, covered with a lid and boiled at a low boil. Then sautéed vegetables, salt are added and boiled until cooked, after which they are rubbed, combined with white sauce, diluted with broth to the consistency of puree soup, brought to a boil and seasoned with lezo-
nom and butter. Soup with white sauce You can not season. Separately, in the broth, you can cook crumbly rice or pearl barley for a side dish.
When on vacation, crumbly rice or pearl barley is put on a plate, soup is poured; croutons are served separately.
Bean soup. Washed shelled peas or beans are soaked for 2-3 hours, then poured with hot broth or water 1-2 cm above the level of peas or beans and boiled without salt until softened. When boiling, hot water is added as it boils. Then put browned carrots, parsley, onions and cook until tender. The boiled mass is wiped, combined with white sauce, salt is added and boiled. The finished soup is seasoned with butter, you can use hot milk or cream.
When you leave, soup is poured into a plate; croutons are served separately. This soup can be made with smoked pork belly or loin. Smoked brisket or loin is boiled, cut into cubes and used on vacation. The broth left after boiling the smoked meats is added to the soup when the peas become soft.
Soups-puree from meat products. Meat puree soups are prepared from poultry, rabbit, beef and calf liver. The bird is pre-boiled, the liver is fried.
Poultry soup. Seasoned bird carcasses are boiled until tender. When cooking, put carrots, parsley, onions. The finished bird is taken out, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a mashing machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. Ready soup is seasoned with lezon.
When on vacation, they put a bird fillet cut into strips on a plate, pour soup, and serve croutons separately. Soup can be served with chicken quenelles.
Liver soup. The processed liver is cut into pieces, lightly fried in butter, browned Carrots, parsley and onions, broth are added and stewed until tender. Then it is passed through a mashing machine, it can be rubbed through a sieve. The pureed mass is combined with white sauce, diluted with broth, salt is added and brought to a boil. Ready soup is seasoned with lezon and butter.
When you leave, the soup is poured into a plate; croutons are served separately.
Beef liver 120, or veal, lamb, pork 114, or chicken, turkey, duck, goose 100 (net), carrot 60, parsley (root) 27, onion 48, wheat flour 40, butter 40, milk 150, eggs 1/4 pcs., broth or water 800.
§ 5. CLEAR SOUPS
Clear soups are mainly intended to stimulate the appetite, as they contain a large amount of extractives. The calorie content of clear soups is small. Clear soups consist of clear broths and side dishes that are cooked separately.
The basis of these soups are clear broths: bone, chicken or fish, as well as game broth. A clear broth is obtained by clarifying an ordinary broth and saturating it with extractives. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it turns out to be transparent. There should be no fat on the surface of the broth. Especially carefully remove fat if the broth is served without a side dish. Transparent broths are stored on a food warmer for 2-3 hours, with longer storage, their aroma, taste deteriorate and transparency is disturbed.
Meat clear broth. First, boil the bone broth. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which makes the broth cloudy and makes it difficult to clarify. To obtain a stronger broth, meat products intended for second courses are additionally cooked in it. The finished broth is filtered and clarified with a "braid".
Preparation of "stretch". Low-fat beef (shank, neck part) is cut into pieces, passed through a meat grinder, poured with cold water (1.5-2 liters per 1 kg of meat), salt is added and put in the refrigerator for 1-2 hours to infuse, food ice can be added instead of some water. In this case, soluble proteins pass into the water. After insisting, lightly beaten egg whites are added and mixed. In the "branch" you can add the juice flowing out when thawing meat, liver.
Bouillon clarification. The strained broth is heated to 50-60 ° C, a “branch” is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is boiled at a low boil for 1.0-1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures
emulsified fat particles and foam, giving the broth cloudiness. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, fat is removed from the surface, filtered through a napkin and brought to a boil.
For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly.
Into the broth, cooled to 70°C, add the cooked "branch", stir, add the baked carrots, parsley and onions, cover the boiler with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.
Dietary bones (beef, except vertebrates) 375, beef (meat cutlet) for "stretching" 149, eggs for "stretching" 1/3 pcs., carrots 13, parsley (root) II or celery (root) 12, onion 12 , water 1400.
Clear fish broth (ear). IN cooled to 50 ° C, the broth is introduced into the “branch”, stirred, put raw parsley or celery and brought to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes. The finished broth is allowed to settle so that the "branch" settles to the bottom, and filtered.
To prepare the "stretch", raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added. "Sling" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water in a 4-5-fold amount and mixed.
Dispensing clear soups and preparing side dishes for them. Clear soups are served in a broth cup, plate or soup bowl. Broth is poured into a cup, put on a saucer or plate, a side dish is served separately on a patty plate. When vacationing, first put a side dish on the plate, then pour the broth. Broth release rates per serving are 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.
Bouillon with egg. Eggs are boiled "in a bag", the shells are carefully cleaned and stored until holiday in broth at a temperature of 50-60 ° C. When you leave, put an egg in a plate or a serving bowl, fill it with broth.
Broth with croutons with cheese. Peels are cut from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in an oven until golden brown.
When vacationing, a clear broth is poured into the broth cup; 3-4 croutons are served separately on a patty plate.
Clear meat or chicken broth 300, wheat bread 58, cheese 14, butter 4.5.
Broth with pies. Baked pies are prepared from yeast or puff pastry with minced meat or cabbage.
When vacationing, a clear broth is poured into the broth cup; pies are served separately on a patty plate.
Bouillon with dumplings. Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onions, water, salt, ground pepper, sugar are added and mixed well.
The dough for dumplings is prepared in the same way as for homemade noodles (see p.). The dough is rolled out into a long strip 1.5-2 mm thick. Stepping back from the edge of 3-4 cm, lay out the balls of minced meat weighing 7-8 g at a distance of 3-4 cm from one another. The edges of the dough and the gaps between the balls of minced meat are smeared with eggs. Then the edge of the dough is lifted, the minced meat is covered with it, pressed around each ball and dumplings are cut out with a special tool or mold. The mass of one piece should be 12-13 g. Formed dumplings are placed on trays sprinkled with flour and placed in the refrigerator for storage or freezing.
Dumplings are placed in boiling salted water and boiled until tender. When the dumplings float, they are taken out with a slotted spoon.
When on vacation, ready-made dumplings are placed in a plate or soup bowl, hot clear broth is poured.
Bouillon with meatballs. Meatballs are prepared as described above, placed in a saucepan in one row, poured with a small amount of broth and stewed. Ready meatballs are washed with hot broth or water from clots of coagulated protein and stored in broth on a food warmer.
When you leave, meatballs are placed in a plate or portioned bowl and the broth is poured.
Ear with pies or kulebyakoy. Pies or kulebyaka are prepared with fish and screech or with fish and rice.
When vacationing, a clear fish broth (soup) is poured into a broth cup; pies or a piece of kulebyaki are served separately on a pie plate, chopped parsley or dill and a circle of peeled lemon are served on a rosette.
§ 6. SWEET SOUPS
For the preparation of sweet soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts produced by the food industry. The liquid base of these soups is a fruit decoction. The berries are put whole, and the fruits are cut into pieces (cubes, slices), large dried fruits are cut into several parts. Berries and fruits, damaged or dented, are rubbed and injected as a puree. Oranges and tangerines are put raw in the soup.
To obtain the necessary consistency, the soup is seasoned with diluted starch, and citric acid, citric or orange zest, cinnamon, and cloves are added to improve the taste and flavor. Sweet soups are served cold, but you can also serve them hot. Unlike compotes, sweet soups have a sour taste and a thicker liquid base. Soups are served with garnish and with sour cream or cream. As a side dish, use: boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries; rice and semolina puddings, casseroles, which are cut into cubes (1-1.5 cm); wheat or corn flakes and corn sticks. Sour cream or cream is put on a plate or served separately in a gravy boat. Separately, on a pie plate, you can serve dry biscuit, cake, dry cookies. Serve these soups for breakfast or dinner, can be used as a first course.
Soup from fresh fruits. Apples and pears are sorted, washed, peeled and seed nests are removed, cut into slices, slices or cubes. A decoction is prepared from the cleanings. Sliced apples and pears, sugar, cinnamon are put into the strained chilled broth and boiled for 3-5 minutes. Then pour in the potato starch diluted with cold water and bring to a boil. If the soup is not sour enough, then add citric acid.
Half of the fruit can be wiped. For puree soup, rub all Fruits. In this case, the puree is diluted with a decoction, brought to a boil, poured
diluted starch and boil until thickened. Soup is prepared not only from one type of fruit, but also from a mixture of apples, pears, plums.
Soup from a mixture of dried fruits. Dried fruits are sorted, sorted by type, washed, large specimens of apples and pears are cut into pieces. Apples and pears are put in the dishes, poured with water and boiled for 15-20 minutes. Then put the rest of the fruit, sugar and cook until cooked, add diluted potato starch, bring to a boil. You can add citric acid to the soup.
When on vacation, put a side dish on a plate, pour soup, put sour cream or cream.
Dried fruits and berries (apples, pears, prunes, apricots, dried apricots, raisins, etc.) 160, sugar 100, potato starch 20, water 900.
§ 7. COLD SOUPS
Cold soups are seasonal soups, as they are prepared in the summer. Cold soups include: okroshka, cold borscht, beetroot soup, green cabbage soup. They are cooked on bread kvass, beetroot broth, vegetable broth, kefir.
These soups are prepared in a cold shop, using specially allocated dishes, utensils and boards with the appropriate markings. At the same time, sanitary requirements are strictly observed when processing products, preparing and storing soups. Ready soups are stored in the refrigerator.
On vacation, you can put pieces of drinking ice in the plate or serve it separately at the outlet. Cold soups have a refreshing, pleasant taste and aroma.
For the preparation of cold soups, ready-made kvass is supplied to public catering establishments, but it can be prepared from rye crackers or concentrates produced by the food industry.
Preparation of bread kvass. Rye bread is cut into small pieces and dried in an oven until a crispy crust is formed. The water is boiled, cooled to 80°C, prepared crackers are added and left for 1.5-2 hours to infuse, while the water is periodically mixed. As a result of infusion, a wort is obtained, which is drained and filtered.
Sugar, yeast, diluted with must, are put into the bread must, which has a temperature of 23-25 ° C, and put in a warm place for fermentation for 8-12 hours. During the fermentation process, raisins, caraway seeds, mint can be put into kvass. The resulting kvass is filtered, cooled and stored in a refrigerator or on ice.
Rye crackers 40 or dry bread kvass 35, sugar 30, yeast 1.5, curly mint 1.5, water 1200. Yield: 1000.
Okroshka meat. Okroshka is prepared on bread kvass, as well as yogurt, kefir, sour milk, whey. The process of preparing okroshka can be divided into three stages: food preparation, kvass dressing and vacation.
1. Green onions are chopped, part of the onion is rubbed with salt until juice appears. Fresh cucumbers are peeled of rough and bitter skins, large seeds are removed, thin-skinned cucumbers are not peeled. Processed cucumbers are cut into small cubes or straws. Eggs are boiled, peeled, the white is separated from the yolk. The yolks are rubbed through a sieve, and the proteins are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. The dill is finely chopped. Prepared products are stored in the refrigerator until the holiday.
2. Boiled egg yolks are rubbed with ready-made mustard, salt, sugar and part of sour cream, combined with green onions, mashed with salt, gradually diluted with bread kvass while stirring and put in the refrigerator. Seasoned kvass gives okroshka a good taste.
3. When on vacation, put chopped meat, egg whites, cucumbers, onions on a plate, pour seasoned kvass, put sour cream and sprinkle with dill. If okroshka is prepared in large quantities, then sliced \u200b\u200bproducts (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when you leave.
Meat okroshka can be prepared with potatoes, which are pre-boiled and then cut into small cubes. It is allowed to replace fresh cucumbers with pickles and radishes.
Beef 219, bread kvass 700, green onions 75, fresh cucumbers 150, sour cream 10, eggs 1 pc., sugar 10, ready-made mustard 4, sour cream 30.
Okroshka meat team. It is prepared in the same way as meat okroshka. In addition to beef, ham, lamb, tongue, etc. are used for its preparation.
Okroshka vegetable. The potatoes are washed well, boiled in the skin, cooled and peeled. Carrots are peeled and boiled. The root and tops of the radish are cut off, washed well. Potatoes, carrots and radishes are cut into small cubes or short strips. In addition to the listed vegetables, turnips and cauliflower can be used for this okroshka. Vegetable okroshka is prepared according to the same principle as meat okroshka.
Borsch cold. Peeled beets are chopped into strips and stewed with the addition of vinegar until cooked. Carrots, chopped
which is allowed separately, then combined with beets, hot water is poured, salt and sugar are added, brought to a boil and cooled. Green onions are chopped. Fresh cucumbers are cut into strips. Chopped vegetables are put in borscht.
On vacation, put boiled eggs on a plate, pour borscht, put sour cream and sprinkle with dill. Borscht can be cooked without carrots, with meat or fish. Boiled meat or fish is put on a plate when on vacation.
Beets 250, green onions 63, fresh cucumbers 125, eggs 1 pc., sugar 10, I vinegar 3% 16, water 800, sour cream 80.
Beetroot is cold. The beets are cut into small cubes or strips and stewed with the addition of vinegar. Young beets are used with tops, cut and boiled separately. Carrots, cut into small cubes or strips, are allowed. Poached and boiled vegetables cool. Green onions are chopped. Fresh cucumbers are cut into small cubes or straws. Prepared vegetables are combined, poured with kvass, put salt, sugar.
On vacation, put half a boiled egg on a plate, pour beetroot, put sour cream, sprinkle with dill. When preparing beetroot, part of the bread kvass can be replaced with beetroot broth.
Shchi green with egg. Sorrel and spinach are allowed separately, rubbed and mixed. Dilute with hot water, add salt, sugar, bring to a boil and cool. Boiled potatoes are cut into cubes or rubbed and put in cabbage soup. If cabbage soup is prepared from spinach alone, then citric acid is added. Fresh cucumbers are cut into small cubes, boiled eggs are cut in half or into slices.
On vacation, cucumbers, eggs are put on a plate, cabbage soup is poured, sour cream and greens are put.
§ 8. REQUIREMENTS FOR THE QUALITY OF SOUPS. SHELF LIFE
Borscht. In all types of borscht, beets, cabbage and roots should retain their shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage. Consistency - soft, undigested. Color - crimson red. The taste is sweet and sour, without the taste of raw beets.
cabbage soup. Cabbage and roots should retain their cut shape, with sparkles of orange fat on the surface. The broth is colorless or pale brown. The taste of cabbage soup from fresh cabbage is slightly sweet, with the aroma of browned vegetables, moderately salty, without the smell of steamed cabbage. The taste of cabbage soup from sauerkraut is sweet and sour, with
aroma of browned vegetables, tomato, but without sharp acidity. The consistency of roots and onions is soft, cabbage is slightly crispy.
Shchi is green. From pureed greens, they should have a homogeneous mass, without lumps of brewed flour, on the surface of a spangle of fat. The consistency is puree-like, slightly viscous, the potatoes are mostly boiled. The taste is slightly sour from the presence of sorrel, with the aroma of spinach and sautéed onions. Color - from dark green to olive.
Rassolniki. In all types of pickles, vegetables should retain the shape of the cut, on the surface of the sparkles of fat are orange, yellow or colorless. In the Leningrad pickle, the cereal should be well boiled. Taste - cucumber brine is spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.
Solyanka meat. The products are cut into slices, the onion is chopped. Meat products, onions and cucumbers should retain their cut shape, with an orange-colored sheen of fat on the surface. Lemon slice without skin. The taste is spicy, with the aroma of capers, browned onions, cucumbers. The color of the broth is cloudy (from tomato and sour cream). The consistency of meat products is soft, cucumbers are slightly crunchy.
Vegetable soups. Roots, cabbage, potatoes, bean pods should retain the shape of the cut. Taste - moderately salty, with the aroma of fresh vegetables, herbs. The consistency of roots, bean pods, potatoes and cabbage is soft. The color of fat on the surface is bright orange.
Cereal soups. The groats swelled well, but did not boil; roots and onions should retain the shape of the cut; on the surface - spangles of fat. Taste - without bitterness, moderately salty, with the aroma of browned vegetables. The broth is clear. The consistency of the roots and cereals is soft.
Soups with pasta. Pasta, roots and onions should hold their shape. The taste of the roots and the broth from which the soup is made is without a sour taste. The broth is clear, cloudy is allowed. The color of chicken and meat broth is amber, yellow; mushroom - light brown. The consistency of roots and pasta is soft.
Soups-puree. They have a homogeneous mass, without lumps of boiled flour, pieces of uncleaned products and surface films. Consistency - elastic, reminiscent of thick cream. White color
or corresponding to the product from which it is prepared. The taste is delicate, moderately salty.
Clear soups. The broth is clear. The color of the meat broth is yellow with a brown tint; chicken - golden yellow; fish - light amber or slightly green. The taste is moderately salty, with a pronounced aroma of the product from which it is prepared. There should be no grease on the surface. The products that make up the side dish must retain their shape. Their texture is soft. The color of vegetables is natural.
Milk soups. The consistency of the products from which the soup is made is soft, the shape must be preserved. White color. Taste - sweetish, lightly salted, without aftertaste and smell of burnt milk.
Okroshki. Meat and vegetables are cut into small cubes or straws, the onion is chopped. Color - light brown, cloudy (from sour cream and egg yolks). The taste is sour, slightly spicy, with the aroma of fresh cucumbers, dill and onions. The consistency of boiled products is soft, fresh cucumbers are crispy.
Beetroot. Beets and cucumbers are cut into small cubes or strips. Taste - moderately salty, sweet and sour, with the aroma of cucumbers, dill and a hint of beets. Color - dark red, after stirring sour cream - white-pink. The consistency of beets is soft, cucumbers are crispy.
Sweet soups. The liquid part is homogeneous, without lumps of brewed starch. Cereals or pasta are soft and must retain their shape; berries or fruits - not boiled. The taste is sweet and sour.
The quality of soups largely depends on how they are stored. With prolonged storage, the taste and appearance deteriorate, vitamin activity decreases, so ready-made soups are stored for no more than 2 hours. To avoid boiling, digestion and burning, they are stored in a food warmer (water bath). Soups seasoned with ice cream are stored at a temperature of 60-65°C.
Meat and fish products served with soups are stored in broth on a steam table. Dishes for dispensing hot soups are heated to 40 ° C. Cold soups and products prepared for these soups are stored in the refrigerator. Dishes for dispensing cold soups are cooled to 12°C.
For soups of this group, pasta, horns, vermicelli, figured products (ears, shells, alphabet, stars, etc.), industrial or homemade noodles, various cereals and legumes are used. Soups are prepared on bone, meat and bone broths, with beef, lamb, veal (brisket), turkey, chicken, poultry offal, canned meat, fresh or dried mushrooms. Soups with legumes are recommended to be cooked with pork, smoked loin, brisket, raw smoked ham.
Carrots, onions, white roots for soups with pasta are cut into cubes or strips, and for soups from cereals and legumes - into cubes. Carrots and onions are sautéed. Since pasta, especially vermicelli, deforms during long-term cooking and storage, soups with these products should be prepared in small batches so that they can be sold within 30-40 minutes.
The range of soups with pasta, homemade noodles, cereals and legumes includes the following soups:
- - Potato soup with pasta. G they cook soup with chicken, its by-products, beef, canned meat. Pasta, broken into pieces 3-4 cm long, is placed in a boiling broth, boiled for 10-15 minutes, then potatoes are added and, after boiling, sautéed roots and onions. Noodles are placed simultaneously with potatoes, vermicelli and figured products - after boiling the potatoes for 5-10 minutes. At the end of cooking, you can add browned tomato puree, salt and spices are also added. They release soup with meat, poultry, offal and chopped herbs.
- - 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.
- - 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 until softened in the same water without salt with the lid closed. Prepared legumes are placed in the boiling broth, brought to a boil, potatoes cut into large cubes, browned onions, carrots, parsley cut into small cubes are added and boiled until tender (15-20 minutes). Salt and spices are added 5-10 minutes before the end of cooking. Released with meat, smoked pork, chopped herbs.
- - Fisherman's ear. Pieces of fish of different breeds are placed in fish broth. When the broth boils, remove the foam and cook the fish until tender. Pieces of fish are taken out, and the broth is filtered. Potatoes are added to the strained broth (small peeled whole tubers, large ones in slices), onions (small heads - whole, large ones - in sliced rings) and boiled for 15-20 minutes, salt and spices are added 5-10 minutes before readiness. Released with pieces of boiled fish.
- - Ear Rostov. It is prepared from pike perch and at the end of cooking, fresh tomatoes are added, cut into slices or circles, otherwise they are prepared in the same way as fisherman's fish soup.
- - Soup with homemade noodles. Prepared on broths from poultry, its offal, mushroom broth. The roots and onions are cut into strips and sautéed. To make the soup transparent, boil the noodles in boiling water for 1-2 minutes, put them on a sieve and let the water drain. Browned roots and onions are placed in the boiling broth, then prepared noodles and boiled until tender. At the end of cooking, salt and spices are added. They release noodle soup with a piece of poultry and chopped herbs. When preparing noodle soup on mushroom broth, chopped mushrooms are first laid. This soup can be served with sour cream.
- - Soup kharcho. Lamb (beef) brisket is cut into pieces weighing 25-30 g. Onions are finely chopped and sautéed with the addition of tomato puree. Pieces of meat are placed in the boiling broth, boiled until half cooked, prepared rice groats, sautéed onions, tomato puree are added and cooked until tender (20-25 minutes). 5 minutes before the end of cooking, the soup is seasoned with tkemali sauce, crushed garlic, suneli hops, pepper, salt. On vacation, sprinkle with parsley or cilantro.
Cereal soups are prepared mainly from rice, pearl barley, millet, oatmeal, Poltava, semolina, and also from legumes - beans, peas, lentils.
Factory-made products are used as flour products - pasta, noodles, vermicelli, soup filling.
In addition, the production produces dumplings, noodles, etc. for soups.
Cereal soups are prepared with meat and vegetarian flour products. Soups from legumes are delicious on mushroom broth.
Fat for meat soups is used removed from meat broth or the one specified in the Collection of recipes for dishes and culinary products for public catering establishments. For vegetarian soups, you can use table margarine or butter. The set of products indicates the amount of fat, while the production itself determines its type and grade.
100. Barley soup with lamb
Lamb 55, meat bones 150, pearl barley 50, carrots 20, parsley, celery 10, onion 20, hydrofat 5, herbs 2.
Prepare pearl barley in the same way as for Leningrad pickle (42). Cut the roots and onions into small cubes and sauté with fat. Put the prepared pearl barley into the boiling broth and cook at a low boil for 40-45 minutes (the soup should be relatively transparent). 15-20 minutes before the end of cooking, add browned roots, spices and salt to taste.
When making soup on mushroom broth, chop the boiled mushrooms and put them into the soup along with spices.
101. Rice soup with tomatoes
Fresh tomatoes 40 or tomato puree 10, the rest of the products are the same as for pearl barley soup (100).
Rice put in boiling water for 5-6 minutes, drain, rinse, let the water drain and put in the broth, then add the roots, sautéed with fat, spices and cook at a low boil until tender. Add chopped tomatoes to the soup 5-6 minutes before the end of cooking.
When replacing fresh tomatoes with tomato puree, add the latter to the roots in the process of sautéing them or sauté separately.
102. Soup kharcho (Georgian dish)
Beef brisket 121 or lamb 17, rice 35, table margarine 15, onion 30, garlic 2.4, tomato puree 15, dried herbs (surneli hops) 0.5, fresh herbs 15, tkemali 20, capsicum 0.1.
Cut the lamb or beef brisket into pieces (2-3 per serving) and cook until 3/4 cooked. During cooking, remove foam from the surface of the broth. Saute tomato puree with fat removed from the broth.
In strained broth, put pieces of meat for cooking, rice, chopped raw onion, tomato, crushed garlic, salt and cook for 35-40 minutes. Before the end of cooking, add hot plum sauce (tkemali) or wine vinegar and season to taste. Let go of the soup with pieces of meat and parsley, mint or cilantro.
103. Rice soup (Armenian dish)
Beef Y. table margarine 10, rice 30, onion 15, eggs 1/2 pc., spices.
Put rice, fried finely chopped onion with fat, bay leaf, pepper into the meat broth and cook until tender. Separately, prepare the lezon from the egg yolk with the broth.
When you leave, season the soup with lezon and put a piece of boiled meat.
104. Poultry zame (Moldavian dish)
Chicken 67, rice 20, carrot 40, parsley 20, onion 20 table margarine 10, bread kvass 200, dill 8, chimbra 0.5.
Poultry zame is prepared in the same way as rice soup (101), in broth boiled with chicken. 5-6 minutes before the end of cooking, add kvass and chimbra herb.
Let go of the soup with a piece of chicken and herbs.
105. Oatmeal soup with mushrooms
Hercules or oatmeal (grain) 50, dried mushrooms 8, other products except meat and bones are the same as for pearl barley soup (100).
Rinse and boil dried mushrooms (p. 29). Cut the roots into cubes, finely chop the onion and sauté with fat all together. Rinse the oatmeal hercules with hot water (for the transparency of the soup). Sort, rinse and steam oatmeal (whole grain) in the same way as pearl barley (42). Put cereals, roots, chopped mushrooms, spices into the prepared hot broth and cook the soup until tender.
When on vacation, put greens on a plate.
106. Wheat groats soup (Poltava)
Wheat groats 50, other products, as for pearl barley soup (100).
Sort the Poltava groats, rinse and steam them in the same way as pearl barley groats, pouring double the amount of boiling water. It is better to put a pot with cereals in a boiling water bath for 40-60 minutes.
Boil and release the soup in the same way as pearl barley soup.
107. Bean soup with tomato
Beans 70, carrots 20, parsley, celery 10, onion 20, tomato puree 10, herbs 2, fat 5.
Boil beans (62). Cut the roots into cubes, finely chop the onion, and sauté all together with the tomato. Combine the prepared beans and roots with the broth, add spices and cook until cooked for 15-20 minutes.
108. Zame ku fasols (Moldovan dish)
Raw smoked pork shoulder 123 or brisket 101. beans 60, onion 15, parsley 10, lard 10, bread kvass 100, herbs 4, chimbra 1, spices.
Boil soup broth with smoked pork shoulder or brisket. Separately boil the beans (62); diced parsley and finely chopped onion, sauté with fat, combine with broth, add prepared beans, spices, chimbra bouquet and cook until tender. 10-15 minutes before the end of cooking, add kvass and let it boil.
Let go of the soup with a piece of boiled pork and herbs.
109. Bean soup with smoked goose
Goose or duck 50, the rest of the products are the same as for bean soup (107).
This soup can be prepared with smoked duck, pork, brisket, loin or ham. Cook smoked goose in the broth for this soup. Goose can be boiled in soup, if possible.
Let go of the soup with a piece of goose and herbs.
110. Pea soup
Ham bones 50, meat 100, shelled peas 70, carrots 20, onions 20, greens 2.
Cook broth from meat and ham bones. In the sorted and washed peas, put the carrot cut lengthwise into 2-4 parts and cook in the same way as beans (62). Peas can be boiled to a puree-like consistency. Finely chop the onion and fry with fat until a faint color. Combine prepared peas with hot strained broth (remove carrots), let it boil, then add onion, spices in limited quantities and cook for 15-20 minutes. Season the soup with salt to taste.
When on vacation, put greens on a plate. Separately, you can serve finely chopped and dried croutons.
The soup can be made with ham, smoked pork belly or loin. In this case, the rate of bones should be reduced, and smoked pork meats (brisket, loin) should be laid according to the Collection of Recipes. You can also cook soup with mushroom broth or water.
111. Bozbash Yerevan (Armenian dish)
Lamb 78, table margarine 10, onion 10, peeled peas 30, potatoes 75, apples 20, prunes 10, tomato puree 10, spices.
Prepare pea soup in the same way as described above (110). Add potatoes, apples, prunes, tomato puree, spices and boiled lamb cut into portions into the soup, and cook all together for 10-15 minutes at a low boil.
Let go of the soup with pieces of boiled lamb.
112. Piti (Azerbaijani dish)
Lamb 117, large peas 20, tail fat 20, onion 15, potatoes 110, fresh cherry plum 20 or dried 10, saffron 0.1, tomato puree 10 or fresh tomatoes 50.
Put lamb with a bone in a serving pot - 2-3 pieces (breast, neck, etc.), pour water, add peas (to speed up cooking, soak the peas by closing the pot with a lid) and cook for about 60 minutes. 15-20 minutes before the end of cooking, add potatoes, sliced onions (raw), chopped cherry plum, tomato puree or chopped tomatoes, chopped fat tail fat, bay leaf, pepper, saffron water infusion, salt and, closing the pot , cook until done.
Release the soup on the table in a pot.
113. Pea soup with smoked meats
Smoked goose or duck 50, other products are the same as for pea soup (110).
Boil smoked goose or duck in the broth for this soup, otherwise prepare the soup in the same way as described above (110).
Let go of the soup with a piece of goose or duck and herbs.
114. Soup. from lentils with smoked meats
Lentils 80, smoked goose or duck 50, other products are the same as for bean soup (107).
Smoked meats - goose, duck, pork belly or loin - boil in broth for this soup. Cook lentils separately in the same way as beans (62).
115. Homemade chicken noodle soup
Chicken 67, carrot 20, parsley, celery 10, onion 20, fat 5; for noodles, flour 35, eggs 1/4 pcs., water 7, salt 1; vermicelli or factory-made noodles 40.
Cut the roots and onions into strips and sauté with fat. For noodles, prepare a steep dough, roll it very thinly, cut it into strips 4--5 cm wide, fold them one on top of the other and chop, and then spread the noodles in a thin layer and dry.
Put the roots into the boiling chicken or meat broth, and after the broth boils again, put the noodles, having previously sifted the flour through a sieve. To preserve the transparency of the soup, the noodles should first be dipped in hot water for one minute, then put on a sieve, let the water drain, transfer to the broth and cook for 15-20 minutes. 5-6 minutes before the end of cooking, add spices to the soup.
When on vacation, put a piece of chicken on a plate, pour noodles and sprinkle with herbs.
Also cook soups with vermicelli or factory-made noodles.
116. Noodle soup (Azerbaijani dish)
Lamb 78, flour 40, eggs 1/5 pcs., peas 20, lamb fat 15, onion 20, wine vinegar 10, various herbs 15, spices.
Cut lamb with bone into 2-3 pieces per serving and cook with peas. 15-20 minutes before the end of cooking, add the fried onion with lamb fat, bay leaf, pepper and salt.
Separately prepare the noodle dough (115). Cut the noodles into a triangle or diamond shape. 5-6 minutes before the end of cooking, add noodles to the soup. Season the finished soup with vinegar and sprinkle with herbs.
117. Soup with noodles and offal
Offal of chickens or turkeys 94, factory-made noodles 40, carrots 20, parsley, celery 10, onions 20, fat 5, salt.
For soup, you can use offal of chickens or turkeys. Prepared offal (except heads and liver) to cook. After making the broth, strain, let stand, remove fat and use for this soup. Prepare the soup in the same way as described above (115), with the difference that the noodles are taken from the factory. Cook the liver separately.
When you leave, put the warmed pieces of offal in a plate (cut the stomachs and liver into slices), pour the soup and put the greens.
118. Homemade mushroom noodle soup
Dried mushrooms 8, other products except chicken are the same as for noodles with chicken (115).
Soup is prepared in the same way as homemade chicken noodles (115). Lightly fry the onion separately from the vegetables, chop the boiled mushrooms and put in the soup.
When on vacation, add greens to a plate of noodles.
119. Soup with pasta
Noodles, pasta, vermicelli, ears, horns or soup filling 40, carrots 20, parsley, celery 10, onions 20, herbs 2, fat 5.
This soup is cooked on meat and mushroom broths with noodles, pasta, vermicelli, ears, etc.
Boil noodles for 25-30 minutes, pasta broken into pieces of 2-2.5 cm - 30 minutes; vermicelli - 12-15 minutes.
Otherwise, the soup preparation technology does not differ from that described above (115).
120. Mushroom soup with ears (Belarusian dish)
Dried white mushrooms 20, onion 15, vegetable oil 15, flour 50, vinegar 9% 8.
Boil dried porcini mushrooms for broth, strain and season with browned (fat-free) flour (10 g), cook for 10-15 minutes and add vinegar and salt to taste.
Finely chop the mushrooms, cook minced meat with fried onions, season with salt and pepper. Make a dough out of flour and cut the ears (33).
When you leave, pour the mushroom broth seasoned with flour into a plate and put the ears.
121. Macaroni and cheese soup
Pasta 40, butter 10, eggs (yolk) 1/8 pc., cream 75, cheese 25.
Cut the boiled pasta into 1.5-2 cm long, lightly fry in oil, combine with meat broth and cook at a low boil for 10 minutes, removing the foam that appears on the surface. When on holiday, add a lezon of yolks and cream to the soup, serve grated cheese separately.
122. Soup with dumplings
Broth meat or bone 400; for the dough: flour 40, eggs 6.5 including 3 for dough lubrication, water 13, salt 0.5; for minced beef 35, pork 40, onion 6, water 15, herbs 2, salt, pepper.
This soup is prepared with meat or bone broth.
Preparation of dumplings. From flour with the addition of water (15 g per serving) and salt, knead a rather steep dough, roll it into a ball, cover with damp gauze and let stand for 30-40 minutes. Simultaneously cook minced meat. To do this, pass the meat (beef and pork) 2-3 times through a meat grinder, add l grated onion to the meat (the onion can be passed through the meat grinder together with the meat), salt, pepper and mix well. Roll out the prepared dough thinly and cut the dumplings (10-12 pieces per serving). Fold the finished dumplings on a sheet sprinkled with flour and store in the refrigerator or freeze before cooking.
Cook dumplings should be 8-10 minutes before the holiday. Dip dumplings in boiling water for a few seconds to remove adhering flour, and then transfer to boiling broth and cook for 7-8 minutes at a low boil.
Put ready-made dumplings in a bowl along with the broth in which they were cooked, and add dill.
123. Mushroom soup with dumplings
Carrot 20, parsley, celery 10, onion 20, butter 5, herbs 2; for dumplings flour 40 or semolina 30, butter 5, eggs 10, water or broth 60, salt 1.
Cut the roots into cubes, finely onion and sauté everything with butter, then combine with mushroom broth, add chopped mushrooms and cook for 15-20 minutes.
Separately cook dumplings (23). Release the soup in the same way as described above. For taste, finely chopped parsley can be added to the dough for dumplings.
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