Why add butter to your soup?

Soup, borscht, broth and even cream soup can be prepared in different ways. And stuffed for taste? Spices, seasonings, meat or broth cubes... Today we want to talk about another “secret” ingredient!



And this ingredient is oil. Regular butter. You won’t believe it, but it will easily change the taste of a dish if you know when and how much to add. And most importantly, what purpose. Naturally, we are not talking about store substitutes and other imitators, but about natural, good oil.

In general, butter has been considered a delicious and healthy delicacy throughout our history. In India, Mongolia and some African countries, it was made not from cow’s milk, but from the milk of sheep, goats and buffalo. But today there is one famous English doctor, who is echoed by some of his colleagues, urging to stop eating butter.



According to him, the oil is full of “heavy” trace elements that have a bad effect on the human heart. This doctor urges you to do only sunflower and olive oil, nothing more. Everything would be fine if the Englishman himself was not a convinced vegan, which, admittedly, clears a lot.



One way or another, local farmers, who were outraged by the statements of the “doctor”, in one voice remind that natural butter contains a large amount of nutrients necessary for a person. You just need to use a quality product.

Why add butter to your soup, there are several reasons. First of all, marry. Yes, the oil balances the taste of the ingredients very well. For example, it is added to pea cream soup so that pea and potato mashed potatoes have a homogeneous texture and something in common, appetizing in taste.



More butter. add "fat" First course. Some housewives add a piece of butter to borscht at the very end of cooking. This technique they use if there is no brain bone for broth or just if the basis for borscht for some reason turned out to be especially fresh.



Butter is also used in a duet with flour to thicken. Melt some oil in the pan, add flour and stir into a homogeneous mass. Add the mixture, for example, to mushroom soup, and it will become much richer. We call this mixture a soup dressing.



Just don’t listen to those who say that butter in soup will make it more useful, because butter is full of vitamins. This is not true, all vitamins (which are actually present in the oil) will disappear immediately due to the high temperature.

Do you know?

1. Milk fat in butter promotes easy absorption of calcium, which is very useful for people who have bone problems.
2. Butter helps a person with digesting food, and is also able to heal minimal ulcers in the mouth, esophagus and stomach.
3. To protect butter from the heat, you need to wrap it in cabbage leaves. Another way is to wrap the product with a cloth moistened with a mixture of water and wine vinegar.

When whipping butter from cream, the secondary product becomes a certain liquid, which is called buttermilk. In Ukrainian folk cuisine, a huge number of different dishes are made from it. Butter was made by the ancient Sumerians. It is believed that in order to improve the taste of the oil, you need to thoroughly grind it with parsley greens, dill, cheese, pistachios, as well as egg yolks.

The result of the oil is a product universal, tasty and very useful. Adding it to the soups is definitely worth it. But only if you like its pure taste on its own. They say that porridge with butter can not spoil, but not everyone agrees. Do not forget about those who can not oil for health reasons.



One way or another, each hostess should at least once try what it is, butter in soup, and then make your own personal conclusions. Bon appetit and good luck!