How to cook soup with meat a beautiful red color. (Video)

2016-09-26 14:39

How to cook soup with meat a beautiful red color. (Video)
If you want to learn how to cook soup with chicken, then there is nothing special and the recipe is not much different from traditional.

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How to cook soup: the recipe

To do this:

meat — 500 g;
tomato paste — 1 tablespoon or 2-3 pieces salted or fresh tomatoes;
bacon — 100 g or 50 ml vegetable oil;
sauerkraut — 1 Cup;
potatoes — 6-7 PCs of medium size;
beets — 1 PC.;
carrots — 2 PCs.;
onions — 2 heads;
Bay leaf — 2-3 PCs.;
pepper — 3-5 PCs;
garlic — 3-4 cloves;
greens;
salt — 0.5 tsp.

The technology of preparation

In a pan capacity of six liters, pour cold water, a little more than half. Be sure to take water or filtered supernatant that is free from chlorine.

Meat opolaskivaniem cool water and put in the prepared pan. To make the broth rich, it is better to take the meat from the bone and cook it whole until tender, then divide into serving pieces.

Put the pan with meat on high heat.

Peel potatoes, carrots and onions. Meanwhile, boil the broth, the surface of which there is foam, it is desirable to remove: the broth will become more transparent. If you do not have time — anything terrible, the hot broth strain through a sieve.

Cut half peeled potatoes into wedges and put into the broth. If you cook soup of pork, the potatoes should be put immediately after boiling, the broth, and if using beef, then 30 minutes. This is done in order to seethe potatoes good and the broth was more intense.

After half an hour add to the pan the other half of the potatoes diced, one carrot and one onion, pepper and Bay leaf. Carrots and onions can also be cut into cubes.

When all the vegetables are already in the pot, add salt, do not forget that cabbage we also salty.

Cook for about 15 minutes and add the sauerkraut. In the finished soup sauerkraut can remain elastic — this is normal, or soft after boiling, which is also very tasty, all depends on the characteristics of its Ambassador.

While in the future pan cooked soup, cook the filling in the pan. Whiteplume fat, figurki remove. Add shredded or shredded on a large grater beets and a little fry. As beetroot is cooked longer, the carrots will add later, minutes through 5-7. You can also grate or chop sticks. Onion cut into cubes, add to the beets and continue to fry, stirring occasionally.

At the end of cooking add tomato paste or tomatoes, some continue with the process. The soup is almost ready, try it out, dosolo, if not enough salt.

In the boiling soup add fried and crushed garlic, let boil again and immediately remove from heat.

Give the soup a little brew, finally catches and remove Bay leaf.

Served with sour cream and greens.

If you want to learn how to cook soup with chicken, then there is nothing special and the recipe is not much different from traditional. A chicken tender meat and the dish will be reduced by almost half. For a quick soup it is better to divide the chicken into serving pieces. After the meat has boiled, wait 10-15 minutes and lay the vegetables. Then act in accordance with the above recipe, how to cook borsch with meat.

How to cook soup red: 7 tips

Now let’s answer the question that most often arises in the process of making soup: how to cook soup with meat, so he didn’t lose his beautiful appetizing color? The red color can be achieved with tomatoes or beets. For this use a recipe for soup with pork or recipe for borscht with beef and a little pomudrit. After all, individually. The color may depend on the quality of the beets (this is a variety that gives the soup a brown color, as you try not to), how much sauerkraut. Now you will learn how to make borscht with beets and sauerkraut, that he turned red and how to cook soup with fresh cabbage, that color was bright and saturated. Reveal the secrets of the chefs, leaving you a chance to miss with tint.

Do not boil the beets. The color is lost in the cooking process. So one-third used beets grate on a fine grater and add when the soup is ready, bring to a boil, remove from heat and give a little brew.

Boil the beets separately. Shade will be brighter, if you boil it in the skin. Then grate and add at the end of cooking.

Use sour sauerkraut. The bright color of the soup depends on acidity, and acidity, in turn, from the sauerkraut. If the cabbage is slightly acidic, the soup will turn out bland, and the beet will not give the desired hue.

Acid is added. For this we use the vinegar, tomato pickle, lemon acid or lemon juice. Add your acidifier to a gas station and a little viarum to escape the smell.

In the process of preparation of dressings keep the pan on a slow fire, as the beets will languish and lose only slightly in color.

The beautiful red color of the soup will add tomatoes. This is a favorite option of those who know how to cook Ukrainian borscht. With tomato remove the peel and add to zazharku, or in the broth after cooked potatoes.

Tomato paste. It should be of good quality. Half a Cup of tomato paste, dilute with hot broth from the soup until smooth and pour back in, bring to a boil.

Bon appetit.

How to cook soup with meat a beautiful red color. (Video)

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