To the question why in the dining room - soups are so tasty? What do you think they add there, in addition to vegetables? Posted by the author Alexei The best answer is in the table of one hundred years was not! Rarely there are well prepared, but exceptions are. And once I was surprised, in one roadside dining room under the city of the cheat. There is unusual delicious borsch And in purchased Belyashah, the first time in his life, the meat was probably more than the test. In Siberian tables, they are well preparing well and always surprised when you ask you tea with milk? I live in the European part of Russia and sometimes in the cafe can not be prepared normally, not what in the canteens. It all depends on the cook. And answering your question I can say that when we are preparing at home, we put everything on the eyes (something can be shifted, shifted the carrot borschka became sweeter) And the recipe developed by the technologist, everything is precisely in grams. I myself once studied for a cooking cook and I assure any taste amplifiers, they do not put in the soup. Olga *****
Enlightened
(25572)
Alexey, if you notice the same dish different people prepare in different ways (and like products alone and the same and recipe one, and One very tasty, and another so-so) is much and depends on the cook. It is no secret that some "economic" cooks, part of the products issued takes home and prepare economical dishes, and some cooks simply do not really try. So it turns out that people have such an impression from the canteens. But there are a chef that investing all the heat in what they are preparing. You know, was in August in Ukraine in Svyatogorsk Lavra (Monastery) there sterns are fed free, the food is lean (simple soups, porridge, vegetables) but so much tasty, just no words! Cooked, from the soul and with love. And what soups from the dining room do you like?
Answer from dewy[active]
different canenovka happens, it happens that someone is among the guests so nausea treats and still asks how tasty? And it happens in the dining room, a conscientious cook is found, by the way, the price as I noticed at all is not always the indicator of what will be delicious and great.
Answer from Viktor Perezin[guru]
in table solid nausea
see, buddy, you never fed at home
Answer from Neurologist[guru]
In addition to rotten vegetables.
Answer from Feature[guru]
She is just some (moms, wives, ...) do not cook at all!
Answer from Zenababa.[guru]
Taste amplifiers, type of sodium glutamate.
Answer from Ksyu Ksyu Fascination®[guru]
Never tried tasty soup In the canteen necessarily heartburn
Answer from Natalusanova (Andrianova)[guru]
you generally felt carrots ate something
Answer from Galina Sagyush[guru]
In the saucepans of a large food, the food turns out completely different taste. Verified personally. It was the case-cooked soup, porridge, peas for 40 people. A completely different taste with the same ingredients.
Answer from N.[guru]
I'm not tasty.
Only home food with me and cooking, where it is known from what and how.
Answer from Fun[guru]
I was able to work in a children's summer camp. To all - and children, and workers really liked the soups who were preparing a chef. I asked her what a secret, she had long refused, but then shared. She put her bones from the evening and tomil them on a small heat until the morning. And in the morning on this broth cooked soup.
Answer from George Makal[guru]
almost one glutamate ...
Answer from Vladimir Plokhov[guru]
Tell me better that they do not add. No semi-finished products are added, but only everything is natural. Kostov, many mistresses circle, and because of the "sugar" bones bEALLON. And they do not make a crayfish for half an hour, but by clock. Here is an example.
Boulevard strong (Fuum)
(Recipes of Russian cuisine from Elena Molokhovets, 1901 g)
Seal through a large grille meat. In a saucepan with minced meat, pour 2 l of water, add, salt and leave for the night in the cold. Then put this pan in the saucepan of sewn, pour the water between them and put 4 ~ 6 s. l. Salt, making water bath. Cook on very weak heat 5 ~ 6 hours. Foam to shoot it is not necessary. Such broth is obtained very fragrant, transparent and strong. He frozen in the cold in jelly. It will turn out to be even tastier, and the greeting, if, together with meat, cut a little stomach, anyway, what, beef, pork or chicken. The cooked broth is boiled up to 1½ liters, after which it is pumped. Served with croutons or boiled eggs.
600 g lean meat, 100 g of stomach, 1 tsp. salt
Photo
Six years I learned to make pea soup! More precisely, I cooked for all this time the sample time 10, and always unsuccessfully.
The child asked me to cook me soup to the kindergarten, and my husband begged to learn how to do it as in the dining room. They really love the pea soup.
Well, I did not tear my peas until the disappearance! I am ashamed to remember, but it was also that I cooked it 6 !!! Watch! Pre-soaking at night! And still he sailed with pieces !!! It should be my hysterical sob.
But let's leave all the bad in the past, because I learned how to cook pea soup! Urra! And now for a year, I cook delicious, with a fully strained pea, soup! My relatives tell me: "Mmm ... as in the dining room!" - And it means a lot!
Having tried all kinds of peas, I still stopped on the crushed pea "Worker", although now I can cook soup from absolutely any pea. But with the "Worker" it turns out two times faster!
The price for 800 grams of about 60 rubles.
Peas is divided into halves, clean, looks beautiful.
It begins to weld after 15 minutes!
G. i will usually depart it with meat: pork, beef, ribs, hesitated it is equally tasty. You can add smoked sausages.
But today, I did not have meat, I will cook without him! It turns out very tasty! And especially such a dish will be relevant in the post.
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Recipe:
For the night, soaked peas (1.5- 2 glasses), pre-having washed it. I think that for the "convolution" this item is not required, but just in case I still soak.
In the morning I put peas to boil into a saucepan of 3-4 liters.
While the peas is brewed, clean the potatoes (to taste), one large carrot and two bulbs.
Onions with carrots roasting in a pan, until golden color.
In the meantime, I return to the cereal, which is boiled for 15-20 minutes. And attention !!! That nuance that allows any pea to turn into dustless! Normal baking soda, just under half a teaspoon, I throw in a saucepan; Do not be afraid, foam will appear.
As soon as this ancient, but everyone's favorite soup! And "Gorokhan", and "Pigobogo", and "Musical"! But, no matter how laughing over this gastronomic works of art, there is no man who does not like this soup. Some inexperienced mistresses For some reason, it is believed that the right pea soup is boiled for a long time. Their opinion is mistaken. The fact is that, firstly, today only the purified (over) pea, which is preparing quite quickly is sold. Secondly, there are certain cooking techniques that accelerate the process at times. And pre-soaking is not the only one. Therefore, to the question: "How to cook peas soup?" - I will answer: "Quickly!" As for recipes, their hundreds. Here I will tell only about the most beloved, tested by time and my homemade.
How to cook pea puree soup dietary
We take water and peas (on a glass of dry pea pea 3 glasses of ice water). We put the peas, pour his ice (!) Water to a slightly cover bean. Quickly bring to strong boiling.
We pour ice water, and better - throw ice cubes. We wait until the water evaporates, add ice again. I do not know why, but the ice allows you to bring the pea to complete robble in just forty minutes. For 20 minutes before the pea is ready, we throw a grated carrot, onions, spices. I like to add turmeric, cumin and lemon zest, still red pepper. When peas is ready, soup in the blender and salt. Cunning. Be sure to add sugar at the tip of a spoon or more: it enhances the taste of all components. In order to this dietary Soup I did not differ at all from smoked soup, you can drop liquid smoke. But this is optional. Note: In the soup there is a drop of fat, only vegetables. And how tasty!
How to cook pea soup "like in Soviet canteens"
At the same time put peas in the pan (cheerful or not), the bone from the chearakeh pork rolls And the skin from it. Cook long: With the help of ice, the skin does not cook faster. In half an hour before the end of the cooking, add me on a frying pan with vegetable oil Carrots, onions, celery. When everything is ready, take out the skin, cut, we return to the soup and let me boil. Solim. Ready. I enhanced this recipe slightly and now I know how to cook pea soup "in Soviet", but without skins. Instead, I take the chearable sausage, which I prejudge in a dry pan, so that the fat is pushed. In it then I write vegetables. First, cook peas, but not to the status of a puree, but simply before soft. I throw a sausage, potatoes, vegetables, boiling for about 10 minutes (until the potatoes are welded), and then salt and add greens. Instead of sausages you can take smoked ribs: it is generally a classic genre.
How to cook pea soup with meat or bird
The beauty of the pea is that it can be used in any form and cook with any meat. Here I bring general recommendations for cooking meat pea soup. First we boil broth: chicken, beef, bars - no matter. Meat take out, crushing. In the broth we put peas, later potatoes, even later - groze, at the end add greens and return the meat. By this principle you can cook delicious soup with any meat products.
