A trick from the restaurateur so that the cereals and pasta remain whole in the soup and not digested

The preparation of the first dishes, unfortunately, is not given to everyone. The reasons can be very different: undersalt, cloudy color, boiled cereal and so on. Prepare. leafy For a soup with perfect consistency and aroma, our article will help you.



Home cooking suggests that the cook will sometimes experiment with the dish, add its own zest to it and generally deviate from the original recipe. Sometimes it brings fruit, and sometimes it only spoils the dish. In restaurants, everything is measured down to one gram, and the cook is already confident in advance of the result. Why this happens, you’ll know in a minute.

Transparent broth Home cooking can fail at any time. spoiled foods, non-compliance with proportions, misunderstood sequence in the recipe, especially if the dish is prepared for the first time. There's always something missing. And also, if you cook a dish for yourself being hungry, involuntarily want to do everything quickly. The meat turns out to be undercooked, and the garnish can even crunch on the teeth.



So that this does not happen, and to save time, people go to good cafes and restaurants. There, the actions of the chefs are already honed, the products are selected perfectly (we are talking about good establishments), and the dishes look appetizing, with a pleasant aroma. The secret is simple: daily repetition of cooking almost all items on the menu, fresh ingredients and the correct cooking algorithm.

The secret to making a good soup is simple: transparent broth plus fresh produce. Cooking broth is a simple process, but requires accurate calculation and care. It should be cooked at a minimum heat, without a lid, and in the water, in addition to meat, it is better to add more roots and greenery.



Council: Do not throw in the trash the remains of Bulgarian pepper, parsley, celery. It is better to freeze, and then use it to make broth. Just place them in a cloth bag and add them at the very beginning of cooking. The broth will become more saturated to taste.



After the broth has been cooked, excess greens can simply be thrown away: it has already given its taste and we will no longer need it. Some people still like to lighten the broth with the juice of half a lemon. But it's on the amateur. Properly cooked broth to lighten does not make sense.

While the broth is being prepared, you need to roast the crushed onions with carrots and cut the garlic with parsley. Passed vegetables are added to the boiling broth for 5 minutes, no more. There they give the future soup its taste and aroma. Garlic and parsley wait for their time at the very end - for freshness. But where's the cereal? But this is the moment cunning restaurateurs postpone for later.



Rice, buckwheat or bulgur - it doesn't matter. Croup is boiled separately, you can even to the state of "al dente". After the soup is infused and absorbs the taste of vegetables, it is cereal and fall asleep. It can be boiled the day before and even be off the fridge - it doesn't matter. In a few minutes, it will warm up again, soaked in taste and aroma and will not allow the broth to become cloudy.

Now you just need to gently stir the rice in the pan, let the soup warm up again and turn it off after the first second of boiling. Add greens with garlic and let the dish brew under the lid. 20 minutes is enough.



Total: the soup is delicious, aromatic and brewy. The broth is clear and light. And the cereal is not boiled at all, it keeps in shape. Restaurant-level dish! The main thing is to know the amount of ingredients and the sequence of preparation: even a child can cope. We hope that our material helped you and from now on your dishes will only get better and tastier.