Worst foods for soup, hostesses act recklessly by throwing them in a pan Bashny.Net

Despite the fact that we all have access to a huge number of copyright recipes on the Internet, not all of them are equally useful. Somewhere you can see the wrong cooking time. Somewhere the ingredients do not fit together at all. As a result, the dish will taste bad, and even harmful. So. How to make homemade soup Is it as good and delicious as possible?



First of all, each dish is a collection of ingredients, the right time and temperature of cooking. That's where we start our conversation. And then we should move on to the less obvious details. Don’t worry, today we will bring out all the flaws of improperly prepared soups. We'll be healthier!

How to make homemade soup Basic mistakes Selection of quality ingredients. Any normal cook will agree that whether it is fresh, frozen or canned ingredients, they are suitable for soup only in high quality form. Of course, fresh ones are preferred. But the very history of soups came from the fact that people, trying to save food, simply boiled them in boiling water, adding some spices.



There is no need for such savings today. So let’s treat soup with due respect, especially since we use it. No savings on quality.

Properly cooked broth. We recommend cooking soup in cold water. Thus, the taste of meat and fish ingredients will be revealed gradually. A protein foam will appear, which is easy to remove, and the soup will not be cloudy as a result. This technique is also good because some of the proteins and fats will remain in the dish, which will make it really fragrant. And as a bonus: vegetables will not boil.



Soak the soups at the end. Due to the long preparation of the soup, some of the moisture evaporates along with the salt. Thus, by the end of cooking, the broth may not be too salty, but the ingredients will absorb more salt than necessary. If there is uncertainty about the right amount of spices, ordinary soy sauce can always come to the rescue. Let’s not forget that the sugar in the soup is also needed.

Eggs in soup. To give the soup creamy shades, cooks often use butter, cream, mayonnaise or eggs. You have to be careful with the last ingredient. If you add eggs to the boiling soup immediately, they will inevitably curl up. You need to stabilize them: pour into a cup with a small amount of broth. A little stir and add already to the common pan. Thus, all yolks and proteins will not curl up prematurely, and the whole dish will be homogeneous.



Blender. This miracle of engineering will help us in the most critical situations. The soup can be digested or the ingredients will not be finely sliced enough, potatoes will not dissolve. Then the soup can be made in puree, and it will taste good. But if something burns or sticks to the bottom of the pan - even the blender will be powerless. This dish will have to be thrown away.

Soup freeze. If for some reason the soup needs to be frozen, fill it in a container and send it to the freezer. As the frozen water expands, leave some space in the container. For 2-3 months, the soup will be safe. But it must be immediately warmed up and consumed after freezing. It is impossible to freeze the soup twice!

The popularly beloved borscht is also not so simple. For example, it contains substances undesirable for the body, which we ourselves add: citric acid, vinegar, brine. Due to the addition of potatoes and beets, a high amount of starch accumulates in borscht. This is also an obvious disadvantage. Due to the abundant amount of fat or fat, there is a risk for people suffering from excess weight.



On the other hand, the borscht is full of the fiber we all need. There are vitamins (B, PP), iodine, potassium, iron. Also in this dish there are antioxidants, very useful for the stomach and intestines. So how to make borscht more useful and so that it does not affect the taste?

For example, cook it with young potatoes, which should be added only 20 minutes before the end of cooking. It is better to bake beets in the oven at all. This will reduce the amount of starch in the dish. Butter in a roast perfectly enhances the taste, but makes borscht more caloric. As well as adding fatty meat, by the way. Watch out for moments like this, it's important for your health.

We do not recommend adding

1. Thick cream. The basis of the soup is better served vegetable broth or puree from vegetables.
2. Bouillon cube. It has so much unnecessary chemistry in it that we wouldn’t even want to deal with it. Recall that the harm of sodium glutamate has not been fully studied so far.
3. Flour, noodles, rice. After intensive boiling, all the benefits go away from these products, and only empty calories remain.
4. Canned vegetables. Not that we were categorically against it. But because of the ingredients for preservation, this option becomes not too useful. It is better to take fresh analogues, if possible.

Obviously, everyone loves soup. But not everyone attaches importance to some little things when cooking. So it turns out that a person goes on a diet, stops eating a number of certain foods. Goes to the first courses, and the weight and sluggish mood do not go anywhere. The thing is that his diet is initially incorrectly prepared. I hope you don’t make such mistakes.