Why does the child refuse to eat soup?

Since childhood, our grandmothers have told us how useful it is to eat soup. But not all children love him. It happens that porridge and cutlets - only serve, and the soup comes with a fight or persuasion, barely, God forbid, if a couple of spoons.





This is often because parents make mistakes while cooking. "Site" will tell you how to avoid them and what secrets will help to prepare a rich, hearty and tasty soup.





Any soup, and especially the one that will eat the child must be cooked in a ceramic or enameled pan. You can use stainless steel dishes, but it must be of high quality. Aluminum pots for cooking hot dishes are not suitable, since aluminum is oxidized upon contact with food.

1. Selection of the basis
   Most chefs advise choosing the meat of young gobies for broth. Veal boils quickly and is perfect for the base of the soup. In addition, it is useful, low-fat and contains a lot of collagen, which when cooked releases gelatin. Children's soups are best cooked on vegetable, fish or low-fat chicken broth. Chicken meat contains a small amount of fat, so it is considered dietary.
   
   In order for chicken broth to bring maximum benefit, it is better to take only domestic chicken - so it is more likely not to get into the excess of chemicals and antibiotics in meat.
   
   Inflated broths of lamb and pork, soups with the addition of smoked foods, mushroom soups can be too heavy for a child's stomach, it is better to leave them for adults.
   
   
   
   
   
2. Amount of liquid
   It is undesirable not to cast or add to the liquid during cooking. Just remember, when you pour water, that it boils during cooking. Calculate the volume of liquid can be as follows: 1.5-2 cups per serving for liquid soup and a little more glass for thick. For clarity, you can pour liquid with plates, from which you will then eat. Some of the liquid will boil out, leaving room for the grounds, and just get a full plate.
   
   
   
   
   
3. Transparency of meat broth
   In the process of cooking meat, you need to constantly remove the film and the resulting fat. And it is better to do it at the time of boiling broth. Meat cooks are advised to pour cold water. If you lower the meat in hot water, proteins will go into the water, which immediately curl up and form a film on the surface. The meat in this case will be soft, but the taste of the broth itself will suffer.
   
   
   
   
   
4. Procedure for laying vegetables
   Vegetable laying experienced housewives produce in strict accordance with the cooking time of each. As a rule, the order of laying the ingredients is indicated in the recipe, but ideally, the cooking time necessary for various products will be useful to know yourself. For tomatoes and sorrel, it usually takes 5-7 minutes, for carrots and onions - 10-12 minutes, for potatoes and noodles - 10-15, for cabbage and rice - 20-30 minutes, for beans and peas - 50-60 minutes or more.
   
   
   
   
   
5. Passerage
   Carrots, beets, onions, sweet pepper, parsley root, celery, tomatoes are better to enter into soups passered, so they are more delicious. Carotene, which in the human body turns into vitamin A, is poorly absorbed when using raw carrots. And when roasting, the digestibility of carotene, which has passed into fat, increases significantly. In addition, fat, dyed orange, yellow or red, gives soups a beautiful color. A pleasant golden color to the soup will also give onions if you put an onion in the husk in the broth.
   
   
   
   
   
6. Density
   To give the soup thickness, you can add flour, whipped eggs, dumplings, pebbles, cereals and pasta. If you decide to introduce pasta and cereals into the broth, then it is better to boil them separately to get a good texture and taste. Many cereals cook longer than potatoes, and pasta, on the contrary, much faster. Earlier we wrote about the secret ingredient for making a truly delicious chicken soup. A simple manca added to the soup immediately after boiling will give it a pleasant density and saturation.
   
   
   
   
   
7. When to salt
   Rules for making soups It is recommended to salt them at the end of cooking, at the moment when the main products have already been cooked and can evenly absorb salt. If salted very early, all the salt will get liquid, the soup will be oversalted, and the vegetables are poorly boiled.
8. Condiments at the end
   It is better to add spices to the soup at the very end, 3-5 minutes before the end of cooking. Dried greens should be put in advance with the expectation that it will take at least an hour to prepare. Fresh greens should be added to the finished dish immediately before serving on the table.
   
   
   
9. If the soup was oversalted
   If the soup was accidentally oversalted, take a piece of gauze, wrap a handful of rice in it and dip into the broth. Cook on a small heat for 10 minutes. Rice will absorb all the salt.
10. The soup takes time to mature.
    Do not rush to serve the soup on the table immediately after removing it from the stove. First, pour it into the soup and let it stand for 10-20 minutes. During this time, vegetables and meat will be saturated with spices, and the soup will acquire a soft, velvety consistency.
    
    
    

Fantasize, try different ingredients and do not be lazy to turn the serving of soup into something special: so you will master recipesIf you like this dish, you will probably cook it more often and you will probably want to learn more and more new recipes.

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