Technology for the preparation of soups-puree from vegetables, cereals, legumes and meat products. Soups with cereals, pasta, legumes Technology for making soups from cereals and legumes

Sweet soups Sweet soups were prepared in Rus' as a ritual dish on New Year's Eve and Christmas Eve. In the south, they prepare sweet compotes with cereals or sweet dumplings, but they are not widely used in our cuisine. Sometimes these soups are seasoned

For soups of this group, millet, pearl barley, rice, semolina, oatmeal are used; from legumes - beans, peas, lentils .. Pasta, horns, noodles are used from flour products, including additional

mashed potatoes, vermicelli, soup filling, etc. These soups are cooked on meat and bone broth, poultry broth and mushroom broth.

Soup with cereals. Prepared cereals are placed in the boiling broth, browned vegetables cut into small cubes are laid, boiled, salt and spices are added and brought to readiness. You can put browned tomato puree or fresh tomatoes.

Soup kharcho. This is the Georgian national dish. There are several ways to prepare this soup, but the most common is the following: chop the lamb or beef brisket into pieces in the form of cubes of 25-30 g each, pour cold water, bring to a boil quickly, remove the foam and cook at a slow boil until tender, broth filter. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum finely chopped. Pieces of meat, prepared rice groats, onions are placed in the strained broth and boiled. At the end of cooking, put browned tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

On vacation, pour into a plate, sprinkle with parsley or cilantro. If kharcho soup is prepared in large quantities, then the meat is boiled in broth until cooked and put on a plate when you leave.

Soup with beans. Bouillon is made from meat and ham bones. Legumes are sorted, washed, soaked in cold water and boiled in the same water until softened. The roots and onions are cut into small cubes and sautéed. Prepared legumes are placed in a boiling broth and boiled. At the end of cooking, browned roots and onions, salt, spices are laid and brought to readiness.

On vacation, soup is poured into a plate, sprinkled with herbs. You can serve croutons separately. For croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. You can put browned tomato in soup with beans.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking oil 20 or smoked pork belly 80, broth 800.

Soup with pasta. The roots are cut in the form of pasta - straws, sticks or slices. Pasta is placed in boiling broth and boiled for 10-15 minutes, sautéed vegetables, cut into thin sticks, sautéed tomato puree, salt, spices are placed and cooked until tender.

To prepare soup with vermicelli, soup filling in boiling broth, first put browned vegetables, cook for 5-8 minutes, then put vermicelli or soup filling and cook until tender. At the end add salt and spices.

When on vacation, a piece of meat or poultry is put on a plate, soup is poured, sprinkled with herbs.

If the soup is prepared on a mushroom broth, then the boiled mushrooms are chopped, fried and put together with sautéed vegetables.

Homemade noodle soup. This soup is prepared on broths: from poultry, with giblets, on mushroom broth. The roots and onions are cut into strips and sautéed.

To prepare noodles, the sifted flour is poured in the form of a slide, a recess is made in the middle of it. Eggs are broken into dishes, water is poured, salt is put, mixed and filtered. The resulting mixture is gradually, with stirring, poured into the recess and knead the dough. Sprinkle it with flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1-1.5 mm thick, dried, cut into strips 4-5 cm wide, several strips are stacked one on top of the other, chopped into strips and dried. Sift homemade noodles before use. In order to make the soup transparent, the noodles are poured into boiling water, boiled for 1-2 minutes, put on a sieve and allowed to drain.

Browned roots and onions are placed in the boiling broth, then prepared homemade noodles and boiled until cooked, spices and salt are added at the end of cooking. If the soup is prepared with chicken broth, then spices are not added.

When on vacation, put a piece of bird on a plate, pour soup, sprinkle with herbs.

Wheat flour 72, eggs 1/2 pc., Water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onion 24, leek 26, cooking oil 20, broth 900.

§ 3. DAIRY SOUPS

Milk soups are prepared with whole milk, a mixture of milk and water, as well as condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, cereals from whole grains and vegetables do not boil well in milk, so they are first boiled until half cooked in water, and then in milk.

Milk soups are boiled in small portions, as long-term storage worsens the color, smell, texture and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before the holiday.

milk soup With groats. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, boiled until half cooked, hot milk is poured in and brought to readiness. Sugar is added at the end of cooking. If the soup is cooked with whole milk, then the cereal is pre-boiled in water for 5-7 minutes, put on a sieve and allowed to drain. Prepared cereals are placed in boiling milk and boiled until tender.

To prepare soup with barley groats or semolina, sifted groats are poured into boiling milk or milk with water and boiled until tender. Before the end of cooking put salt and sugar.

When you leave, the soup is poured into a plate, put butter or table margarine.

Milk 700, water 350, rice groats 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.

Milk soup with pasta. Prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. Sugar is added at the end of cooking. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta 15-20 minutes, noodles - 10-12, vermicelli - 5-7 minutes; then recline on a sieve, drain the water. Prepared pasta is placed in boiling milk, salt, sugar are added and boiled until tender. Soup filling ("stars", "alphabet", "ears", "fish") is immediately poured into boiling milk or a mixture of milk and water, salt, sugar are added and boiled until tender.

Milk soup with vegetables. Carrots are cut into slices, sticks or cubes and lightly browned in butter or margarine. White cabbage is cut into checkers, and cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, bean pods - in the form of squares or diamonds and boiled separately. Browned carrots are placed in boiling salted water, brought to a boil, then potatoes, cauliflower or white cabbage are laid and

cook until half cooked. Then hot milk is poured in and boiled until tender. At the end of cooking put beans, cooked separately, salt.

Milk soups can be prepared with a variety of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water.

When you leave the soup is poured into a bowl and put a piece of butter.

§ 4. SOUPS-PUREE

Puree soups have a high nutritional value, they are easily absorbed by the body, therefore they are widely used in children's and medical nutrition. These soups are made from vegetables, cereals, legumes, poultry and game, liver, and fish. A distinctive feature of mashed soups is that the products are rubbed to prepare them, so the soups have a uniform and delicate texture. The basis of puree soups are mashed products and white sauce. The scheme for preparing these soups is shown in Figure 11.

Products intended for puree soups are subjected to various types of heat treatment: boiling, stewing, stewing, and then rubbed through a masher or a fine sieve. Difficult-to-grind products are pre-ground in a meat grinder and then rubbed. Pureed products are combined with white sauce so that the crushed particles of the product are evenly distributed throughout the mass and are in suspension, do not settle to the bottom.

Puree soups are prepared vegetarian, on bone and chicken broth, vegetable or cereal broth, milk.

For white sauce, flour is sautéed without fat or with fat, and then combined with broth or broth. Sometimes soups are prepared without flour, while it is replaced with rice or pearl barley. To give puree soups a good taste and delicate texture, they are seasoned with butter, hot milk or ice cream (see p.). Seasoned soups should not be heated above 70 ° C, as the protein can coagulate.

When serving puree soups, you can put a side dish (15-20 g per serving) prepared from the products that make up the soup on a plate. Separately, toasted wheat bread, cut into small cubes, corn or wheat flakes, pies are served.

Vegetable soups. These soups are made from potatoes, carrots, cauliflower, green peas, zucchini, tomatoes and other vegetables. Soup is prepared from one type of vegetable or from a mixture of them.

Soup puree from carrots or turnips. Onions and parsley are chopped and sautéed. Carrots or turnips are cut into strips, put in a bowl, poured into 1/3 of the broth. Then put browned vegetables and simmer until tender. Poached vegetables are wiped, combined with white sauce, diluted with broth to the consistency of soup, salt is added and boiled. Ready soup is seasoned with lezon and butter.

When you leave, put a side dish on a plate - crumbly rice, pour soup; croutons are served separately.

Carrot 400 or turnip 480, parsley (root) 13, onion 24, wheat flour 20, rice groats 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 700.

Green Pea Soup. Canned green peas are combined with sautéed vegetables and stewed, then wiped with liquid. The resulting puree is combined with white sauce, put salt and boil. Ready soup is seasoned with lezon and butter. A small part of the green peas is boiled in their own broth and used as a garnish. Soup can be made from freshly frozen or dried peas, pea spatulas, they are pre-cooked.

On vacation, green peas are put on a plate, soup is poured. Toasts are served separately.

Soup puree from different vegetables. Onions are chopped into strips and lightly sautéed in butter. Carrots, turnips are cut, turnips are scalded to remove bitterness. White cabbage is chopped and scalded. Potatoes are cut into pieces and boiled separately. Carrots and turnips are stewed with a small amount of broth and butter, cabbage, browned onions are put in and stewed until tender. At the end of the seasoning add green peas and boiled potatoes. Prepared vegetables are wiped, combined with white sauce, diluted with broth or vegetable broth to the consistency of mashed soup, salt is added and boiled. Then the finished soup is seasoned with lezon and butter.

When on vacation, green peas and boiled vegetables (carrots, turnips), cut into small cubes, are put on a plate, soup is poured, croutons are served separately.

Cabbage 100, potatoes 120, turnips 80, carrots 75, onions 48, canned green peas 31, wheat flour 20, butter 20, milk 150, eggs 1/4 pcs., broth or water 750.

Soups-puree from cereals and legumes. These soups are made from rice, pearl barley, oatmeal and wheat Poltava groats; from legumes - peas, beans, lentils. Cereals or legumes are well boiled, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch, which is stable during storage, so cereal soups are often prepared without sauce. Cooking cereals until completely softened and rubbing them require a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save food, the cereals are pre-dried, then finely ground. The resulting flour is diluted with a double amount of broth or water, mixed well, poured into boiling broth, boiled for 20-25 minutes, salted and seasoned with lezon. Bean soups are not seasoned with lezon.

Soup puree from pearl barley or rice. Carrots, onions and parsley are chopped and lightly sautéed in butter. The prepared groats are placed in boiling broth or water (5 liters of broth per 1 kg of groats), butter is added, covered with a lid and boiled at a low boil. Then sautéed vegetables, salt are added and boiled until cooked, after which they are rubbed, combined with white sauce, diluted with broth to the consistency of puree soup, brought to a boil and seasoned with lezo-

nom and butter. Soup with white sauce You can not season. Separately, in the broth, you can cook crumbly rice or pearl barley for a side dish.

When on vacation, crumbly rice or pearl barley is put on a plate, soup is poured; croutons are served separately.

Bean soup. Washed shelled peas or beans are soaked for 2-3 hours, then poured with hot broth or water 1-2 cm above the level of peas or beans and boiled without salt until softened. When boiling, hot water is added as it boils. Then put browned carrots, parsley, onions and cook until tender. The boiled mass is wiped, combined with white sauce, salt is added and boiled. The finished soup is seasoned with butter, you can use hot milk or cream.

When you leave, soup is poured into a plate; croutons are served separately. This soup can be made with smoked pork belly or loin. Smoked brisket or loin is boiled, cut into cubes and used on vacation. The broth left after boiling the smoked meats is added to the soup when the peas become soft.

Soups-puree from meat products. Meat puree soups are prepared from poultry, rabbit, beef and calf liver. The bird is pre-boiled, the liver is fried.

Poultry soup. Seasoned bird carcasses are boiled until tender. When cooking, put carrots, parsley, onions. The finished bird is taken out, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a mashing machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. Ready soup is seasoned with lezon.

When on vacation, they put a bird fillet cut into strips on a plate, pour soup, and serve croutons separately. Soup can be served with chicken quenelles.

Liver soup. The processed liver is cut into pieces, lightly fried in butter, browned Carrots, parsley and onions, broth are added and stewed until tender. Then it is passed through a mashing machine, it can be rubbed through a sieve. The pureed mass is combined with white sauce, diluted with broth, salt is added and brought to a boil. Ready soup is seasoned with lezon and butter.

When you leave, the soup is poured into a plate; croutons are served separately.

Beef liver 120, or veal, lamb, pork 114, or chicken, turkey, duck, goose 100 (net), carrot 60, parsley (root) 27, onion 48, wheat flour 40, butter 40, milk 150, eggs 1/4 pcs., broth or water 800.

§ 5. CLEAR SOUPS

Clear soups are mainly intended to stimulate the appetite, as they contain a large amount of extractives. The calorie content of clear soups is small. Clear soups consist of clear broths and side dishes that are cooked separately.

The basis of these soups are clear broths: bone, chicken or fish, as well as game broth. A clear broth is obtained by clarifying an ordinary broth and saturating it with extractives. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it turns out to be transparent. There should be no fat on the surface of the broth. Especially carefully remove fat if the broth is served without a side dish. Transparent broths are stored on a food warmer for 2-3 hours, with longer storage, their aroma, taste deteriorate and transparency is disturbed.

Meat clear broth. First, boil the bone broth. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which makes the broth cloudy and makes it difficult to clarify. To obtain a stronger broth, meat products intended for second courses are additionally cooked in it. The finished broth is filtered and clarified with a "braid".

Preparation of "stretch". Low-fat beef (shank, neck part) is cut into pieces, passed through a meat grinder, poured with cold water (1.5-2 liters per 1 kg of meat), salt is added and put in the refrigerator for 1-2 hours to infuse, food ice can be added instead of some water. In this case, soluble proteins pass into the water. After insisting, lightly beaten egg whites are added and mixed. In the "branch" you can add the juice flowing out when thawing meat, liver.

Bouillon clarification. The strained broth is heated to 50-60 ° C, a “branch” is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is boiled at a low boil for 1.0-1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures

emulsified fat particles and foam, giving the broth cloudiness. Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, fat is removed from the surface, filtered through a napkin and brought to a boil.

For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly.

Into the broth, cooled to 70°C, add the cooked "branch", stir, add the baked carrots, parsley and onions, cover the boiler with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

Dietary bones (beef, except vertebrates) 375, beef (meat cutlet) for "stretching" 149, eggs for "stretching" 1/3 pcs., carrots 13, parsley (root) II or celery (root) 12, onion 12 , water 1400.

Clear fish broth (ear). IN cooled to 50 ° C, the broth is introduced into the “branch”, stirred, put raw parsley or celery and brought to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes. The finished broth is allowed to settle so that the "branch" settles to the bottom, and filtered.

To prepare the "stretch", raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added. "Sling" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water in a 4-5-fold amount and mixed.

Dispensing clear soups and preparing side dishes for them. Clear soups are served in a broth cup, plate or soup bowl. Broth is poured into a cup, put on a saucer or plate, a side dish is served separately on a patty plate. When vacationing, first put a side dish on the plate, then pour the broth. Broth release rates per serving are 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.

Bouillon with egg. Eggs are boiled "in a bag", the shells are carefully cleaned and stored until holiday in broth at a temperature of 50-60 ° C. When you leave, put an egg in a plate or a serving bowl, fill it with broth.

Broth with croutons with cheese. Peels are cut from a loaf of wheat bread, cut into slices 0.5-0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in an oven until golden brown.

When vacationing, a clear broth is poured into the broth cup; 3-4 croutons are served separately on a patty plate.

Clear meat or chicken broth 300, wheat bread 58, cheese 14, butter 4.5.

Broth with pies. Baked pies are prepared from yeast or puff pastry with minced meat or cabbage.

When vacationing, a clear broth is poured into the broth cup; pies are served separately on a patty plate.

Bouillon with dumplings. Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onions, water, salt, ground pepper, sugar are added and mixed well.

The dough for dumplings is prepared in the same way as for homemade noodles (see p.). The dough is rolled out into a long strip 1.5-2 mm thick. Stepping back from the edge of 3-4 cm, lay out the balls of minced meat weighing 7-8 g at a distance of 3-4 cm from one another. The edges of the dough and the gaps between the balls of minced meat are smeared with eggs. Then the edge of the dough is lifted, the minced meat is covered with it, pressed around each ball and dumplings are cut out with a special tool or mold. The mass of one piece should be 12-13 g. Formed dumplings are placed on trays sprinkled with flour and placed in the refrigerator for storage or freezing.

Dumplings are placed in boiling salted water and boiled until tender. When the dumplings float, they are taken out with a slotted spoon.

When on vacation, ready-made dumplings are placed in a plate or soup bowl, hot clear broth is poured.

Bouillon with meatballs. Meatballs are prepared as described above, placed in a saucepan in one row, poured with a small amount of broth and stewed. Ready meatballs are washed with hot broth or water from clots of coagulated protein and stored in broth on a food warmer.

When you leave, meatballs are placed in a plate or portioned bowl and the broth is poured.

Ear with pies or kulebyakoy. Pies or kulebyaka are prepared with fish and screech or with fish and rice.

When vacationing, a clear fish broth (soup) is poured into a broth cup; pies or a piece of kulebyaki are served separately on a pie plate, chopped parsley or dill and a circle of peeled lemon are served on a rosette.

§ 6. SWEET SOUPS

For the preparation of sweet soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts produced by the food industry. The liquid base of these soups is a fruit decoction. The berries are put whole, and the fruits are cut into pieces (cubes, slices), large dried fruits are cut into several parts. Berries and fruits, damaged or dented, are rubbed and injected as a puree. Oranges and tangerines are put raw in the soup.

To obtain the necessary consistency, the soup is seasoned with diluted starch, and citric acid, citric or orange zest, cinnamon, and cloves are added to improve the taste and flavor. Sweet soups are served cold, but you can also serve them hot. Unlike compotes, sweet soups have a sour taste and a thicker liquid base. Soups are served with garnish and with sour cream or cream. As a side dish, use: boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries; rice and semolina puddings, casseroles, which are cut into cubes (1-1.5 cm); wheat or corn flakes and corn sticks. Sour cream or cream is put on a plate or served separately in a gravy boat. Separately, on a pie plate, you can serve dry biscuit, cake, dry cookies. Serve these soups for breakfast or dinner, can be used as a first course.

Soup from fresh fruits. Apples and pears are sorted, washed, peeled and seed nests are removed, cut into slices, slices or cubes. A decoction is prepared from the cleanings. Sliced ​​apples and pears, sugar, cinnamon are put into the strained chilled broth and boiled for 3-5 minutes. Then pour in the potato starch diluted with cold water and bring to a boil. If the soup is not sour enough, then add citric acid.

Half of the fruit can be wiped. For puree soup, rub all Fruits. In this case, the puree is diluted with a decoction, brought to a boil, poured

diluted starch and boil until thickened. Soup is prepared not only from one type of fruit, but also from a mixture of apples, pears, plums.

Soup from a mixture of dried fruits. Dried fruits are sorted, sorted by type, washed, large specimens of apples and pears are cut into pieces. Apples and pears are put in the dishes, poured with water and boiled for 15-20 minutes. Then put the rest of the fruit, sugar and cook until cooked, add diluted potato starch, bring to a boil. You can add citric acid to the soup.

When on vacation, put a side dish on a plate, pour soup, put sour cream or cream.

Dried fruits and berries (apples, pears, prunes, apricots, dried apricots, raisins, etc.) 160, sugar 100, potato starch 20, water 900.

§ 7. COLD SOUPS

Cold soups are seasonal soups, as they are prepared in the summer. Cold soups include: okroshka, cold borscht, beetroot soup, green cabbage soup. They are cooked on bread kvass, beetroot broth, vegetable broth, kefir.

These soups are prepared in a cold shop, using specially allocated dishes, utensils and boards with the appropriate markings. At the same time, sanitary requirements are strictly observed when processing products, preparing and storing soups. Ready soups are stored in the refrigerator.

On vacation, you can put pieces of drinking ice in the plate or serve it separately at the outlet. Cold soups have a refreshing, pleasant taste and aroma.

For the preparation of cold soups, ready-made kvass is supplied to public catering establishments, but it can be prepared from rye crackers or concentrates produced by the food industry.

Preparation of bread kvass. Rye bread is cut into small pieces and dried in an oven until a crispy crust is formed. The water is boiled, cooled to 80°C, prepared crackers are added and left for 1.5-2 hours to infuse, while the water is periodically mixed. As a result of infusion, a wort is obtained, which is drained and filtered.

Sugar, yeast, diluted with must, are put into the bread must, which has a temperature of 23-25 ​​° C, and put in a warm place for fermentation for 8-12 hours. During the fermentation process, raisins, caraway seeds, mint can be put into kvass. The resulting kvass is filtered, cooled and stored in a refrigerator or on ice.

Rye crackers 40 or dry bread kvass 35, sugar 30, yeast 1.5, curly mint 1.5, water 1200. Yield: 1000.

Okroshka meat. Okroshka is prepared on bread kvass, as well as yogurt, kefir, sour milk, whey. The process of preparing okroshka can be divided into three stages: food preparation, kvass dressing and vacation.

1. Green onions are chopped, part of the onion is rubbed with salt until juice appears. Fresh cucumbers are peeled of rough and bitter skins, large seeds are removed, thin-skinned cucumbers are not peeled. Processed cucumbers are cut into small cubes or straws. Eggs are boiled, peeled, the white is separated from the yolk. The yolks are rubbed through a sieve, and the proteins are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. The dill is finely chopped. Prepared products are stored in the refrigerator until the holiday.

2. Boiled egg yolks are rubbed with ready-made mustard, salt, sugar and part of sour cream, combined with green onions, mashed with salt, gradually diluted with bread kvass while stirring and put in the refrigerator. Seasoned kvass gives okroshka a good taste.

3. When on vacation, put chopped meat, egg whites, cucumbers, onions on a plate, pour seasoned kvass, put sour cream and sprinkle with dill. If okroshka is prepared in large quantities, then sliced ​​\u200b\u200bproducts (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when you leave.

Meat okroshka can be prepared with potatoes, which are pre-boiled and then cut into small cubes. It is allowed to replace fresh cucumbers with pickles and radishes.

Beef 219, bread kvass 700, green onions 75, fresh cucumbers 150, sour cream 10, eggs 1 pc., sugar 10, ready-made mustard 4, sour cream 30.

Okroshka meat team. It is prepared in the same way as meat okroshka. In addition to beef, ham, lamb, tongue, etc. are used for its preparation.

Okroshka vegetable. The potatoes are washed well, boiled in the skin, cooled and peeled. Carrots are peeled and boiled. The root and tops of the radish are cut off, washed well. Potatoes, carrots and radishes are cut into small cubes or short strips. In addition to the listed vegetables, turnips and cauliflower can be used for this okroshka. Vegetable okroshka is prepared according to the same principle as meat okroshka.

Borsch cold. Peeled beets are chopped into strips and stewed with the addition of vinegar until cooked. Carrots, chopped

which is allowed separately, then combined with beets, hot water is poured, salt and sugar are added, brought to a boil and cooled. Green onions are chopped. Fresh cucumbers are cut into strips. Chopped vegetables are put in borscht.

On vacation, put boiled eggs on a plate, pour borscht, put sour cream and sprinkle with dill. Borscht can be cooked without carrots, with meat or fish. Boiled meat or fish is put on a plate when on vacation.

Beets 250, green onions 63, fresh cucumbers 125, eggs 1 pc., sugar 10, I vinegar 3% 16, water 800, sour cream 80.

Beetroot is cold. The beets are cut into small cubes or strips and stewed with the addition of vinegar. Young beets are used with tops, cut and boiled separately. Carrots, cut into small cubes or strips, are allowed. Poached and boiled vegetables cool. Green onions are chopped. Fresh cucumbers are cut into small cubes or strips. Prepared vegetables are combined, poured with kvass, put salt, sugar.

On vacation, put half a boiled egg on a plate, pour beetroot, put sour cream, sprinkle with dill. When preparing beetroot, part of the bread kvass can be replaced with beetroot broth.

Shchi green with egg. Sorrel and spinach are allowed separately, rubbed and mixed. Dilute with hot water, add salt, sugar, bring to a boil and cool. Boiled potatoes are cut into cubes or rubbed and put in cabbage soup. If cabbage soup is prepared from spinach alone, then citric acid is added. Fresh cucumbers are cut into small cubes, boiled eggs are cut in half or into slices.

On vacation, cucumbers, eggs are put on a plate, cabbage soup is poured, sour cream and greens are put.

§ 8. REQUIREMENTS FOR THE QUALITY OF SOUPS. SHELF LIFE

Borscht. In all types of borscht, beets, cabbage and roots should retain their shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage. Consistency - soft, undigested. Color - crimson red. The taste is sweet and sour, without the taste of raw beets.

cabbage soup. Cabbage and roots should retain their cut shape, with sparkles of orange fat on the surface. The broth is colorless or pale brown. The taste of cabbage soup from fresh cabbage is slightly sweet, with the aroma of browned vegetables, moderately salty, without the smell of steamed cabbage. The taste of cabbage soup from sauerkraut is sweet and sour, with

aroma of browned vegetables, tomato, but without sharp acidity. The consistency of roots and onions is soft, cabbage is slightly crispy.

Shchi is green. From pureed greens, they should have a homogeneous mass, without lumps of brewed flour, on the surface of a spangle of fat. The consistency is puree-like, slightly viscous, the potatoes are mostly boiled. The taste is slightly sour from the presence of sorrel, with the aroma of spinach and sautéed onions. Color - from dark green to olive.

Rassolniki. In all types of pickles, vegetables should retain the shape of the cut, on the surface of the sparkles of fat are orange, yellow or colorless. In the Leningrad pickle, the cereal should be well boiled. Taste - cucumber brine is spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.

Solyanka meat. The products are cut into slices, the onion is chopped. Meat products, onions and cucumbers should retain their cut shape, with an orange-colored sheen of fat on the surface. Lemon slice without skin. The taste is spicy, with the aroma of capers, browned onions, cucumbers. The color of the broth is cloudy (from tomato and sour cream). The consistency of meat products is soft, cucumbers are slightly crunchy.

Vegetable soups. Roots, cabbage, potatoes, bean pods should retain the shape of the cut. Taste - moderately salty, with the aroma of fresh vegetables, herbs. The consistency of roots, bean pods, potatoes and cabbage is soft. The color of fat on the surface is bright orange.

Cereal soups. The groats swelled well, but did not boil; roots and onions should retain the shape of the cut; on the surface - spangles of fat. Taste - without bitterness, moderately salty, with the aroma of browned vegetables. The broth is clear. The consistency of the roots and cereals is soft.

Soups with pasta. Pasta, roots and onions should hold their shape. The taste of the roots and the broth from which the soup is made is without a sour taste. The broth is clear, cloudy is allowed. The color of chicken and meat broth is amber, yellow; mushroom - light brown. The consistency of roots and pasta is soft.

Soups-puree. They have a homogeneous mass, without lumps of boiled flour, pieces of uncleaned products and surface films. Consistency - elastic, reminiscent of thick cream. White color

or corresponding to the product from which it is prepared. The taste is delicate, moderately salty.

Clear soups. The broth is clear. The color of the meat broth is yellow with a brown tint; chicken - golden yellow; fish - light amber or slightly green. The taste is moderately salty, with a pronounced aroma of the product from which it is prepared. There should be no grease on the surface. The products that make up the side dish must retain their shape. Their texture is soft. The color of vegetables is natural.

Milk soups. The consistency of the products from which the soup is made is soft, the shape must be preserved. White color. Taste - sweetish, lightly salted, without aftertaste and smell of burnt milk.

Okroshki. Meat and vegetables are cut into small cubes or straws, the onion is chopped. Color - light brown, cloudy (from sour cream and egg yolks). The taste is sour, slightly spicy, with the aroma of fresh cucumbers, dill and onions. The consistency of boiled products is soft, fresh cucumbers are crispy.

Beetroot. Beets and cucumbers are cut into small cubes or strips. Taste - moderately salty, sweet and sour, with the aroma of cucumbers, dill and a hint of beets. Color - dark red, after stirring sour cream - white-pink. The consistency of beets is soft, cucumbers are crispy.

Sweet soups. The liquid part is homogeneous, without lumps of brewed starch. Cereals or pasta are soft and must retain their shape; berries or fruits - not boiled. The taste is sweet and sour.

The quality of soups largely depends on how they are stored. With prolonged storage, the taste and appearance deteriorate, vitamin activity decreases, so ready-made soups are stored for no more than 2 hours. To avoid boiling, digestion and burning, they are stored in a food warmer (water bath). Soups seasoned with ice cream are stored at a temperature of 60-65°C.

Meat and fish products served with soups are stored in broth on a steam table. Dishes for dispensing hot soups are heated to 40 ° C. Cold soups and products prepared for these soups are stored in the refrigerator. Dishes for dispensing cold soups are cooled to 12°C.

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Ministry of General Vocational Education

Sverdlovsk region

State autonomous educational institution

secondary vocational education in the Sverdlovsk region

Berezovsky technical school "Profi"

Bean cooking technology

« Pea soup»

Written examination paper

by profession 19.01.17 "Cook, confectioner"

Completed by: student of group 207-PK Zobnin.A.V.

Checked by: teacher Agliulina.Z.T

Berezovsky

Introduction

1. Characteristics of raw materials

2. Technological map

2.1 Meal calculation

2.2 Primary processing of raw materials, cooking technology

2.3 Preparation and presentation of the dish

3. Quality requirement

4. Description of the workshop

Conclusion

Bibliography

Applications

Introduction

Many types of legumes are grown in our country, but in the European part they mainly use peas, beans and lentils, while chickpeas, mung beans and a number of other legumes are grown mainly in Asia and the Caucasus. It is interesting that the beans themselves, which gave the name to the whole family, one of the oldest crops, formerly very common in Rus', have now given way to peas and beans.

Beans were brought to Russia by Dutch and Hanseatic merchants under Peter I, but for a long time it was a purely decorative culture, decorating the flower beds of palace parks, however, due to its excellent taste and nutritional value, it won universal recognition.

All legumes are high in protein. Its content in pea flour reaches 23%. This property makes legumes indispensable in vegetarian cuisine.

The legume family is divided into three subfamilies, which are quite different in their main features, but are connected by transitions.

Mimosa - flowers are correct; trees shrubs, rarely herbs, distributed mainly under the tropics;

Caesalpinia - flowers are irregular, but not moth-like; trees, creepers, shrubs, herbs, mainly tropical and subtropical;

Moth-flowers are irregular, the so-called moth: the corolla consists of one larger back petal, two smaller lateral and even smaller ones, slightly fused at the top (boat). Herbs, shrubs, rarely trees; distributed throughout the globe.

Legumes are annual plants of the papilionaceous subfamily grown in vegetable crop rotations. These include peas, beans and beans. The young ovary of the fruit, a young bean, called a pod or spatula, is used as food, as well as seeds in an unripe and mature state. Unripe seeds are preserved in saline, frozen or dried.

Goals and objectives of this work

Develop and analyze the technology for preparing the dish "pea puree soup"Posted on http://www.allbest.ru/

Describe the work of the production shops of a public catering enterprise Posted on http://www.allbest.ru/

Determine the requirement for the organization of the workplace.Posted on http://www.allbest.ru/

1. Characteristics of legumes

Legumes are dry foods and are stored in the dry food pantry. Bean dishes are classified as high-calorie. A portion of crumbly porridge with butter (yield 225 g) contains 225-325 kcal. A serving of boiled peas (yield 215 g) contains about 20 g of protein, i.e. 25% of the daily requirement. Pea proteins are poor in sulfur-containing amino acids, but in combination with meat, this deficiency is compensated. Bean dishes contain B vitamins and PP.

When using legumes as side dishes, not only the chemical composition is taken into account, but also their combination to taste. Cereal side dishes do not go well with fish, except for buckwheat porridge, which is served as a side dish for fried fish. Beans go well with lamb dishes; pasta is a versatile side dish. The temperature of serving dishes and side dishes of dishes and side dishes from cereals, legumes and pasta is 65-700C.

Shelled peas - separated not only from the husk, but also from the shells. It has a smooth surface and can be stored for quite a long time. There are many different varieties of it, but grains with a smooth surface are most often used.

Carrots are rich in the following vitamins and minerals: organic acids, beta-carotene, vitamin A, vitamin B, B2. Carrots are stored in vegetable stores, pits, cellars, in piles, piles, pyramids, boxes, plastic bags.

Bulb onion - contains sugar, the bulk, which consists of sucrose, essential oils, proteins, vitamins (C, B1, B2, B6, PP), minerals (calcium, phosphorus, potassium, sodium), nitrogenous substances.

Bulb onions are packed in coolies and nets - bags of 30 kg. At enterprises, onions are stored for up to 5 days at a temperature of 3 0C and a relative humidity of 70%.

Wheat flour, the highest grade, is rich in the following vitamins and minerals. Whole wheat flour has a high protein content (11-14% or more), contains gluten. During bulk transportation and storage of flour, it is placed in warehouses for bulk storage of flour. These warehouses may be closed or open. Flour is stored in special containers - silos.

Butter Milk fat has the ability to be quickly absorbed by the body, which in turn gives a person the necessary energy. Storage at low negative temperatures (from -15 °C and below) increases the resistance of the oil. packaged in briquettes with a net weight of 100 and 250 are stored packed in parchment - 10 days; packed in aluminum laminated foil -- 20 days

Table salt is rich in the following vitamins and minerals: calcium, sodium. Table salt is stored in a separate dry room in bags, in bulk or in closed wooden chests.

2. Technological map

№91 Pea soup-puree

Recipe (product layout) for 250 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements)

2.1 Meal calculation

The task of calculating the cost of finished products is one of the most important in the field of financial and management accounting of an enterprise. Reliable information about the actual production cost, standard and actual costs of inventory resources enables the company's management to make adequate management decisions in the field of pricing of finished products, thereby ensuring the profitable operation of the enterprise.

In addition to performing the main task of pricing, costing also provides control over the movement of the main positions of the enterprise's inventory.

The issue of costing finished products is especially relevant for catering establishments: cafes, restaurants, bars, etc. As already noted, the main task is not only economically justified pricing, to prevent unprofitable operation of the institution, but also to control the consumption of warehouse stocks in order to prevent misuse

2.2 Primary processing of raw materials and cooking technology

Legumes after sorting are washed 2-3 times with warm water to remove surface contaminants and soaked in cold water (except for shelled peas) for 6-8 hours. .

When soaking legumes, their mass and volume increase significantly. Moisture penetrates the grain mainly through the hem - the place of attachment to the bean. The mass of soaked beans increases by about 2 times, and its volume of 1 kg is approximately 3 liters.

Salt slows down cooking, and therefore beans should be salted at the end of cooking. Acids also delay the digestibility of legumes. You can add tomato puree and season with sauce only after bringing the legumes to readiness. To improve the taste after cooking, you can put the roots or greens of parsley, celery, carrots, but then they should be removed. If the water is not completely absorbed, then the decoction should be drained. In ready-made cereals, legume grains should be whole, have a uniform soft texture and retain their shape. The output is 2.1 kg per 1 kg of cereals.

Cooking technology

Peas Posted on http://www.allbest.ru/

washed, boiled until tender

Add chopped carrots, onions and cook until softened Posted on http://www.allbest.ru/

Peas with vegetables are rubbed with a decoction. Posted on http://www.allbest.ru/

Separately prepare white sauce

Flour is dried in a fryer. Posted on http://www.allbest.ru/

cafu until light cream color

Dilute with hot water and boil for 5-10 minutes. Posted on http://www.allbest.ru/

The mashed mass is combined with white sauce and boiled for 5-7 minutes.

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The finished soup is seasoned with butter and brought to a boil.

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On vacation, you can add croutons and finely chopped greens (1-2g) to the soup.

Organoleptic quality indicators Appearance - puree-like liquid mass. Color - grayish brown. The consistency is homogeneous, puree-like, without signs of exfoliation of the liquid. Smell - characteristic of boiled peas with vegetables and white sauce, without foreign. The taste is typical of boiled peas with vegetables and white sauce.

2.3 Preparation and presentation of the dish

In culinary art, the correct presentation of dishes is of great importance. Culinary products should be designed in such a way that they attract the attention of a person to the served dish, arouse appetite, enjoyment and contribute to better absorption of food.

The second courses are served on portion cupronickel oval dishes or on warmed small plates.

Proper presentation of dishes requires a great deal of practical experience, ingenuity and artistic taste from the chef. That is why the preparation and release of dishes should be entrusted to workers with extensive practical experience.

The cook of the cold shop must organize his work in such a way as to be able to quickly prepare and beautifully decorate any ordered dish.

To decorate soups you need:

Observe the established forms of slicing products and ensure that the fat in the dressing soup is orange (in the event that the soup contains tomato puree or fresh tomatoes);

distribute vegetables evenly when pouring soup;

put sour cream in a bowl of soup so that it looks like a snow-white circle, sprinkled with finely chopped parsley or finely chopped dill; sour cream can be served with soup separately in a gravy boat;

· follow the rules for preparing broths, which must be perfectly transparent, light brown in color and without fat, especially when the broth is served in cups;

· observe the rules for preparing puree-like soups, which should be a homogeneous, without lumps, mass, in consistency resembling cream with a 30% fat content.

When preparing second courses, finished products are placed on the dish on the left side, and the side dish is placed on the right side. The sides of dishes should not be filled with side dishes and filled with drops of sauce or oil. A complex garnish is placed near the product symmetrically, in bouquets, preferably of different colors, but of the same (in terms of volume) size. It’s not bad when a complex side dish (green peas, carrots, cauliflower, beans in tomato sauce, etc.) is served in baskets (tartlets) baked from rich or puff pastry, in zucchini cups, etc.

3. The requirement for the quality of dishes from legumes

Appearance. In dishes: legumes with fat, with onions, with smoked brisket or loin, in sauce, in sauce with bacon, with stewed cabbage - whole grains of legumes, unboiled, easily separated from each other (except legumes with fat), with sauces provided in the recipe.

Puree from legumes, legumes and potatoes - a homogeneous mass or with chopped components (brisket, loin, bacon - cubes, chopped onions).

Casserole - square or rectangular, poured with red or sour cream sauce. The consistency of grains of legumes and other components is soft, dense (not boiled). In mashed potatoes and casseroles of legumes and potatoes - homogeneous (fresh green beans or canned soft ones that have retained their shape).

Color. Depending on the type of legumes, dishes have a different color: when using peas, lentils, chickpeas, ranks - light brown, gray-brown, grayish-brown with a greenish tint; beans - grayish white or light brown. The color of the components, characteristic of their species.

Beans with egg - greenish (fresh green beans) or grayish-greenish (canned green beans) with a colored crust from light brown to brown-golden hue interspersed with greens (parsley or cilantro).

Taste and smell. The taste of dishes characteristic of legumes, ingredients and sauces provided for in the recipe is salty; sauces give a sour taste; in beans with an egg, pleasant taste sensations are complemented by black pepper and parsley or cilantro.

Smell characteristic of legumes and other components provided for in the recipe.

4. Description of the workshop

Hot shops are organized at enterprises that carry out a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, cooking of broth, preparation of soups, sauces, side dishes, second courses, as well as thermal processing of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and baked "flour confectionery products (patties, pies, kulebyaks, etc.) for transparent broths. From the hot workshop, ready-made dishes go directly to the dispensaries for sale to the consumer. The hot workshop should have a convenient connection with the blank shops , with warehouses and convenient interconnection with the cold shop, distribution and sales area, washing kitchen utensils.

The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop should have a convenient connection with the cold and hot workshops, in which the production of finished products is completed. The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting. The main equipment of the vegetable shop are potato peelers MOK-125, MOK-250, MOK-400, universal vegetable cutter MPO-50-200, MPO-350. The MOP II-1 vegetable-cutting wiping mechanism is included in the set of replaceable universal general-purpose drive mechanisms PII, as well as non-mechanical equipment (production tables, potato peeling tables, washing baths, vegetable undercarriages (see Appendix 1).

Meat shops are organized at large procurement enterprises and medium-sized enterprises that process raw materials for their production. Meat shops at large harvesting enterprises consist of several rooms: defrosters, a washing department for carcasses, a room for drying, a room for deboning, trimming, and preparing semi-finished products. In large enterprises, flow mechanized lines are used. For cutting semi-finished products, a cutting board is placed on the table, to the left of it is a tray with meat, to the right is a tray for semi-finished products, an average chef's troika knife, nutmeg. Dial scales are installed behind the cutting board. A worker puts a tray with ready-made semi-finished products on a moving conveyor.

pea puree soup recipe

5. The requirement for the organization of the workplace, the rules of health and safety

As in any organization, in catering establishments, it is very important to observe safety precautions.

Before starting work: The employee must wear overalls, comfortable shoes. Remove hair under a headdress, fasten sleeves at the wrist. Shoes are not recommended to wear rubber. Passages should be free, the workplace clean. It is necessary to inspect the inventory for breakages and cracks. Be sure to check the grounding and serviceability of the equipment. In the event of a breakdown of equipment, it is necessary to call a specialist. Under no circumstances should it be repaired.

During operation: Do not use equipment on which the operating rules are not familiar. Do not leave running equipment unattended. Machines that are not in use should not be running. The cooking surface must be free of cracks. Hot dishes must be taken with a dry cloth. When using gas stoves, check for gas odors. If you smell gas, call the gas service immediately. Place hot pots and pans on a flat, stable surface. Before carrying large or hot containers, check that nothing is blocking the passage.

Labor protection of catering workers is a legal complex of organizational, technical and sanitary and epidemiological norms, observing which, high-performance and favorable working conditions are ensured. Safety is the main point in the general provision on labor protection.

The organization of labor protection in public catering production takes place in accordance with the provision on the need for thematic events. They are developed taking into account the current industry legislation and approved by the governing bodies of the organization.

Each employee who works at a public catering enterprise must undergo a regular medical examination (medical examination). The results of the examination are entered into a personal medical book, without which a catering worker cannot be admitted to production.

Conclusion

Beans, beans, peas. These oilseeds contain a lot of vegetable protein and vegetable fiber. However, some prefer to avoid this product, because for many, the benefits and harms of legumes are close concepts. In order for the digestive system to work normally, the body simply needs plant fiber. This explains the main benefits of legumes - the intestinal microflora is maintained, inflammation is prevented and, according to some scientists, cancerous tumors. But still, do not overestimate these products. The main harm of legumes is that the vegetable protein they contain is difficult to digest. They are not in vain classified as heavy. Legumes also contribute to gas formation and the formation of stones not only in the kidneys, but also in the gallbladder. Legumes can be especially harmful to people suffering from ulcers and dysbacteriosis. The benefits of legumes can manifest themselves only with limited consumption. Yes, they contain many vitamins, micro and macro elements, and other useful substances. Yes, Russian cuisine is especially fond of legumes, but you need to be very careful about them - do not eat every day and use them as an addition to the main dish.

Thus, the aim of this work is achieved

Cooking technology developedPosted on http://www.allbest.ru/

Calculation of the number of required products, their cost http://www.allbest.ru/

Described Posted on http://www.allbest.ru/

technology of preparation, presentation and presentation of dishes.

List of used literature

1.Program Center "Help for Education"

http://pbprog.ru/databases/foodschp/1/255.php

2. Vovilin A. Ya. Occupational safety at public catering enterprises

3. Kovalev N. I., Salnikova L. K. Cooking technology. -- M., 1997

4. Matyukhina Z. P. Fundamentals of physiology of nutrition, hygiene, sanitation. - M, 1999.

5. Collection of recipes for dishes and culinary products. - Mn., 2003.

Annex 1

MOK-125 potato peeler

Potato peeler MOP II-1

1 - pulley, 2 - drive shaft, 3 - glass, 4 - housing, 5 - clamping bolt, 6 - cylindrical pushers, 7 - loading device housing, 8 - replaceable working body, 9 - ejector, 10 - electric motor, 11 - pulley leading, 12 - bracket

Production tables with built-in washroom

Annex 2

Appendix 3

Hot shop inventory:

1 - sieve; A - with removable nets and plastic shell; B - with stainless mesh and aluminum shell; B - with a hair net and a wooden shell; 2 - metal screen; 3 - metal colander with a capacity of 7 l; 4 - conical metal sieve; 5 - skimmers; 6 - bucket nets; 7 - scoop; 8 - metal strainer; 9 - a device for straining the broth; 10 - chef's spatula with ejector; 11 - chef's fork; 12 - skewers for frying shish kebabs

Sectional non-mechanical equipment:

a - table with cooling SOESM-3; b - table with cooling SOESM-2; in - a table with a washing bath SMISM; g - a table for the installation of small-scale mechanization SMMSM; e - section-insert VSM-210; e - section-insert with a mixer tap VKSM; g - mobile bath

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These soups are made from rice, pearl barley, oatmeal and wheat Poltava groats; from legumes - peas, beans, lentils. Cereals or legumes are well boiled, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch, which is stable during storage, so cereal soups are often prepared without sauce. Cooking cereals until completely softened and rubbing them require a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save food, the cereals are pre-dried, then finely ground. The resulting flour is diluted with a double amount of broth or water, mixed well, poured into a boiling broth, boiled for 20–25 minutes, salted and seasoned with lezon. Bean soups are not seasoned with lezon.

On vacation, you can put a little unmashed cereal on a plate.

Soup puree from pearl barley or rice. Carrots, onions and parsley are chopped and lightly sautéed in butter. The prepared groats are placed in boiling broth or water (5 liters of broth per 1 kg of groats), butter is added, covered with a lid and boiled at a low boil. Then sautéed vegetables, salt are added and boiled until cooked, after which they are wiped, combined with white sauce, diluted with broth to the consistency of mashed soup, brought to a boil and seasoned with lezon and butter. Soup with white sauce can be omitted. Separately, in the broth, you can cook crumbly rice or pearl barley for a side dish.

When on vacation, crumbly rice or pearl barley is put on a plate, soup is poured, croutons are served separately.

Bean soup. Washed shelled peas or beans are soaked for 2-3 hours, then poured with hot broth or water 1-2 cm above the level of peas or beans and boiled without salt until softened. When boiling, hot water is added as it boils. Then put browned carrots, parsley, onions and cook until tender. The boiled mass is wiped, combined with white sauce, salt is added and boiled. The finished soup is seasoned with butter, you can use hot milk or cream.

On vacation, soup is poured into a plate, croutons are served separately. This soup can be made with smoked pork belly or loin. Smoked brisket or loin is boiled, cut into cubes and used on vacation. The broth left after boiling the smoked meats is added to the soup when the peas become soft.

MEAT SOUPS

Meat puree soups are prepared from poultry, rabbit, beef and calf liver. The bird is pre-boiled, the liver is fried.

Poultry soup. Seasoned bird carcasses are boiled until tender. When cooking, put carrots, parsley, onions. When cooking, the bird is taken out, cooled and the flesh is separated from the bones. The resulting pulp is cut into kisochki and passed through a meat grinder or a mashing machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. Ready soup is seasoned with lezon.

When on vacation, they put a bird fillet cut into strips on a plate, pour soup, and serve croutons separately. Soup can be served with chicken quenelles.

Liver soup. The processed liver is cut into pieces, lightly fried in butter, browned carrots, parsley and onions, broth are added and stewed until tender. Then it is passed through a mashing machine, it can be rubbed through a sieve. The pureed mass is combined with white sauce, diluted with broth, salt is added and brought to a boil. Ready soup is seasoned with lezon and butter.

On vacation, the soup is poured into a plate, croutons are served separately.

Beef liver 120, or veal, lamb, pork 114, or chicken, turkey, duck, goose 100 (net), carrot 50, parsley (root) 27, onion 48, wheat flour 40, butter 40, milk 150, eggs 1/4 pcs., broth or water 800.

Clear soups

Clear soups are mainly intended to stimulate the appetite, as they contain a large amount of extractives. The calorie content of clear soups is small. Clear soups consist of clear broths and side dishes that are cooked separately.

The basis of these soups are clear broths: bone, chicken or fish, as well as game broth. A clear broth is obtained by clarifying an ordinary broth and saturating it with extractives. This method is called "pulling". At the same time, suspended particles of protein and fat are removed from the broth, and it turns out to be transparent. There should be no fat on the surface of the broth. Especially carefully remove fat if the broth is served without a side dish. Transparent broths are stored on a food warmer for 2–3 hours; with longer storage, their aroma and taste deteriorate and transparency is disturbed.

Meat clear broth. First, boil the bone broth. For this, beef bones are used, except for vertebrates, since they have a spinal cord, which makes the broth cloudy and makes it difficult to clarify. To obtain a stronger broth, meat products intended for second courses are additionally cooked in it. The finished broth is filtered and clarified with a "braid".

Preparation of "braces". Lean beef (shank, neck part) is cut into pieces, passed through a meat grinder, poured with cold water (1.5–2 liters per 1 kg of meat), salt is added and put in the refrigerator for 1–2 hours to infuse, food ice can be added instead of some water. In this case, soluble proteins pass into the water. After insisting, lightly beaten egg whites are added and mixed. In the "branch" you can add the juice flowing out when thawing meat, liver.

Bouillon clarification. The strained broth is heated to 50-60 ° C, a “branch” is introduced, it is well stirred, lightly baked roots and onions are put in and boiled to a boil. Then the foam and fat are removed from the surface, the heat is reduced and the heat is boiled at a low boil for 1.0–1.5 hours. During cooking, soluble proteins coagulate and form a dense clot with chopped meat, which captures suspended emulsified fat particles and foam, giving the broth turbidity . Thus, the broth is clarified and at the same time enriched with extractive substances. The broth is ready when the meat sinks to the bottom and the broth becomes clear. The finished broth is allowed to settle, fat is removed from the surface, filtered through a napkin and brought to a boil.

For clarification, you can use a "braid" made from carrots and egg white. For this, raw peeled carrots are rubbed, combined with lightly beaten egg whites and mixed thoroughly.

In the broth, cooled to 70 ° C, they introduce the prepared “braid”, mix, add the baked carrots, parsley and onions, cover the boiler with a lid and bring to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at low heat for 30 minutes. Then the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered and brought to a boil.

Dietary bones (beef, except vertebrates) 375, beef (cutlet meat) for pulling 149, eggs for pulling 1/3 pc., carrots 13, parsley (root) 11 or celery (root) 12, onion 12 , water 1400.

Chicken or turkey broth is clear. The bones of the bird are crushed, put in a cauldron, on them are seasoned carcasses intended for second courses, pour cold water, bring to a boil, remove the foam and cook at a low boil. Fat is removed during the cooking process. The boiled chickens are taken out, and the bones continue to cook for another 1.5–2 hours. Baked roots and onions are placed 30 minutes before the end of cooking. Ready broth is filtered. If the broth is cloudy, then it is clarified.

To prepare the “braces”, finely chopped chicken bones and chopped trimmings are poured with cold water, salt is added and kept in the cold for 1–2 hours, then lightly beaten egg white is added.

Clear fish broth (ear). In the broth cooled to 50 ° C, a “branch” is introduced, stirred, put raw parsley or celery and bring to a boil. Then remove the foam and cook at a slow boil for 20-30 minutes. The finished broth is allowed to settle so that the “branch” settles to the bottom, and filtered.

To prepare the “braces”, raw egg whites are combined with a small amount of cold broth or water, mixed well, salt and finely chopped onions are added. "Guard" can be prepared from pike or zander caviar. Caviar is rubbed with a small amount of water until a homogeneous mass is obtained, finely chopped onion, salt are added, diluted with cold water in a 4-5-fold amount and mixed.

Dispensing clear soups and preparing side dishes for them. Clear soups are served in a broth cup, plate or soup bowl. Broth is poured into a cup, put on a saucer or plate, a side dish is served separately on a patty plate. When vacationing, first put a side dish on the plate, then pour the broth. Broth release rates per serving are 300 or 400 g. Side dishes are prepared from vegetables, cereals, pasta, eggs, meat, fish, etc.

Bouillon with egg. Eggs are boiled “in a bag”, the shells are carefully peeled and stored in broth at a temperature of 50–60 ° C until tempered. When you leave, put an egg in a plate or a serving bowl, fill it with broth.

Broth with croutons with cheese. Peels are cut from a loaf of wheat bread, cut into slices 0.5–0.6 cm thick, placed on a baking sheet, sprinkled with grated cheese, sprinkled with melted butter or margarine and fried in an oven until golden brown.

When vacationing, a clear broth is poured into a broth cup, 3-4 croutons are served separately on a patty plate.

Clear meat or chicken broth 300, wheat bread 58, cheese 14, butter 4.5.

Broth with pies. Baked pies are prepared from yeast or puff pastry with minced meat or cabbage.

On vacation, a clear broth is poured into a broth cup, and pies are served separately on a patty plate.

Bouillon with dumplings. Beef and pork are cut into pieces, passed through a meat grinder 2-3 times, finely chopped onion, water, salt, ground pepper, sugar are added and mixed well.

The dough for dumplings is prepared in the same way as for homemade noodles. The dough is rolled out into a long strip 1.5–2 mm thick. Stepping back from the edge of 3-4 cm, lay out the balls of minced meat weighing 7-8 g at a distance of 3-4 cm from one another. The edges of the dough and the gaps between the balls of minced meat are smeared with eggs. Then the edge of the dough is lifted, the minced meat is covered with it, pressed around each ball and dumplings are cut out with a special tool or mold. The mass of one piece should be 12–13 g. Formed dumplings are placed on trays sprinkled with flour and placed in the refrigerator for storage or freezing.

Dumplings are placed in boiling salted water and boiled until tender. When the dumplings float, they are taken out with a slotted spoon.

When on vacation, ready-made dumplings are placed in a plate or soup bowl, hot clear broth is poured.

Bouillon with meatballs. Meatballs are placed in a saucepan in one row, poured with a small amount of broth and stewed. Ready meatballs are washed with hot broth or water from clots of coagulated protein and stored in broth on a food warmer.

When you leave, meatballs are placed in a plate or portioned bowl and the broth is poured.

Ear with pies or pie. Pies or kulebyaka are prepared with fish and screech or with fish and rice.

On vacation, transparent fish broth (ukha) is poured into the broth cup, separately, pies or a piece of kulebyaki are served on a patty plate, chopped parsley or dill and a slice of peeled lemon are served on a rosette.

Sweet soups

For the preparation of sweet soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts produced by the food industry. The liquid base of these soups is a fruit decoction. The berries are put whole, and the fruits are cut into pieces (cubes, slices), large dried fruits are cut into several parts. Berries and fruits, damaged or dented, are rubbed and injected as a puree. Oranges and tangerines are put raw in the soup.

To obtain the necessary consistency, the soup is seasoned with diluted starch, and citric acid, citric or orange zest, cinnamon, and cloves are added to improve the taste and flavor. Sweet soups are served cold, but you can also serve them hot. Unlike compotes, sweet soups have a sour taste and a thicker consistency of a liquid base. Soups are served with garnish and with sour cream or cream. As a side dish, use: boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries; puddings - rice and semolina, casseroles, which are cut into cubes (1-1.5 cm); wheat or corn flakes and corn sticks. Sour cream or cream is put on a plate or served separately in a gravy boat. Separately, on a pie plate, you can serve dry biscuit, cake, dry cookies. Serve these soups for breakfast or dinner, can be used as a first course.

Soup from fresh fruits. Apples and pears are sorted, washed, peeled and seed nests are removed, cut into slices, slices or cubes. A decoction is prepared from the cleanings. Sliced ​​apples and pears, sugar, cinnamon are put into the filtered chilled broth and boiled for 3-5 minutes. Then pour in the potato starch diluted with cold water and bring to a boil. If the soup is not sour enough, then add citric acid.

Half of the fruit can be wiped. For puree soup, wipe all the fruits. In this case, the puree is diluted with a decoction, brought to a boil, diluted starch is poured in and boiled until thickened. Soup is prepared not only from one type of fruit, but also from a mixture of apples, pears, plums.

Soup from a mixture of dried fruits. Dried fruits are sorted, sorted by type, washed, large specimens of apples and pears are cut into pieces. Apples and pears are placed in a bowl, poured with water and boiled for 15–20 minutes. Then put the rest of the fruit, sugar and cook until cooked, add diluted potato starch, bring to a boil. You can add citric acid to the soup.

When on vacation, put a side dish on a plate, pour soup, put sour cream or cream.

Dried fruits and berries (apples, pears, prunes, apricots, dried apricots, raisins, etc.) 160, sugar 100, potato starch 20, water 900.

cold soups

Cold soups are seasonal soups, as they are prepared in the summer. Cold soups include: okroshka, cold borscht, beetroot soup, green cabbage soup. They are cooked on bread kvass, beetroot broth, vegetable broth, kefir.

These soups are prepared in a cold shop, using specially allocated dishes, utensils and boards with the appropriate markings. At the same time, sanitary requirements are strictly observed when processing products, preparing and storing soups. Ready soups are stored in the refrigerator.

On vacation, you can put pieces of edible ice in a plate or serve it separately at a power outlet. Cold soups have a refreshing, pleasant taste and aroma.

For the preparation of cold soups, most often catering enterprises receive ready-made kvass (OST 18-118-73), but it can be prepared from rye crackers or concentrates produced by the food industry.

Preparation of bread kvass. Rye bread is cut into small pieces and dried in an oven until a crispy crust is formed. The water is boiled, cooled to 80 ° C, prepared crackers are poured in and left for 1.5–2 hours to infuse, while the water is periodically stirred. As a result of infusion, a wort is obtained, which is drained and filtered.

Sugar, yeast, diluted with wort, are put into the bread must, which has a temperature of 23–25 ° C, and put in a warm place for fermentation for 8–12 hours. In the process of fermentation, raisins, caraway seeds, and mint can be put into kvass. The resulting kvass is filtered; cool and store in the refrigerator or on ice.

Rye crackers 40 or dry bread kvass 35, sugar 30, yeast 1.5, curly mint 1.5, water 1200 Yield 1000.

Okroshka meat. Okroshka is prepared on bread kvass, as well as yogurt, kefir, sour milk, whey. The process of preparing okroshka can be divided into three stages: food preparation, kvass dressing and vacation.

1. Green onions are chopped, part of the onion is rubbed with salt until juice appears. Fresh cucumbers are peeled of rough and bitter skins, large seeds are removed, thin-skinned cucumbers are not peeled. Processed cucumbers are cut into small cubes or straws. Eggs are boiled, peeled, the white is separated from the yolk. The yolks are rubbed through a sieve, and the proteins are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. The dill is finely chopped. Prepared products are stored in the refrigerator until the holiday.

2. Boiled egg yolks are rubbed with ready-made mustard, salt, sugar and part of sour cream, combined with green onions, mashed with salt, gradually diluted with bread kvass while stirring and put in the refrigerator. Seasoned kvass gives okroshka a good taste.

3. When on vacation, put chopped meat, egg whites, cucumbers, onions on a plate, pour seasoned kvass, put sour cream and sprinkle with dill. If okroshka is prepared in large quantities, then sliced ​​\u200b\u200bproducts (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when you leave.

Meat okroshka can be prepared with potatoes, which are pre-boiled and then cut into small cubes. It is allowed to replace fresh cucumbers with pickles and radishes.

Beef 219, bread kvass 700, green onion 75, fresh cucumbers 150, sour cream 10, eggs 1 pc. , sugar 10, ready-made mustard 4, sour cream 30.

Okroshka meat team. It is prepared in the same way as meat okroshka. In addition to beef, ham or boiled veal, lamb, tongue, etc. are used for its preparation.

Okroshka vegetable. The potatoes are washed well, boiled in the skin, cooled and peeled. Carrots are peeled and boiled. The root and tops of the radish are cut off, washed well. Potatoes, carrots and radishes are cut into small cubes or short strips. In addition to the listed vegetables, turnips and cauliflower can be used for this okroshka. Vegetable okroshka is prepared according to the same principle as meat okroshka.

Borscht is cold. Peeled beets are chopped into strips and stewed with the addition of vinegar until cooked. Carrots cut into strips are allowed separately, then combined with beets, hot water is poured, salt and sugar are added, brought to a boil and cooled. Green onions are chopped. Fresh cucumbers are cut into strips. Chopped vegetables are put in borscht.

On vacation, put boiled eggs on a plate, pour borscht, put sour cream and sprinkle with dill. Borscht can be cooked without carrots, with meat or fish. Boiled meat or fish is put on a plate when on vacation.

Beets 250, green onions 63, fresh cucumbers 125, eggs 1 pc., sugar 10, vinegar 3% 16, water 800, sour cream 80.

Beetroot is cold. The beets are cut into small cubes or strips and stewed with the addition of vinegar. Young beets are used with tops, they are cut and boiled separately. Carrots, cut into small cubes or strips, are allowed. Poached and boiled vegetables cool. Green onions are chopped. Fresh cucumbers are cut into small cubes or strips. Prepared vegetables are combined, poured with kvass, put salt, sugar.

On vacation, put half a boiled egg on a plate, pour beetroot, put sour cream, sprinkle with dill. When preparing beetroot, part of the bread kvass can be replaced with beetroot broth.