Krympress reports:
The team of the hodgepodge — Not just soup. This is a gastronomic symphony of tastes, where smoked, salty cucumbers, butter and spices are connected into something truly expressive. One sip — and you find yourself in a cozy kitchen, where not only the body, but also the soul warm the heat from the stove. But Solyanka is only the peak of the iceberg of the world of soups. This culinary genre is incredibly multifaceted. From broth to Ramen, from borsch to Gaspacho — soups accompany humanity for centuries, remaining not only a hearty and tasty dish, but also a doctor, a talisman, part of culture and traditions.
Why soups are more than just food
Soup is concern. This is a dish that is prepared to feed, warm, cure, and reconcile. In a world where everything is accelerated, a soup plate is a symbol of home comfort and time for itself.
Medical science does not argue: hot soups help the body in the fight against colds, contribute to digestion, warm in the cold and saturate without overeating. They are easily absorbed, especially when the body is weakened. And soups often become the first dish that we try in childhood — hence their emotional, almost archetypal weight.
Types of soups: gastronomic cosmos
A variety of soups is amazing. Below is a classification that allows you to look at soups as a full -fledged universe:
Hot soups
Broths and transparent soups:
- The broth is the basis of everything. From bones, meat, fish or vegetables. Transparent, rich, it itself can be a dish. Classic is a chicken broth with an egg or noodles.
The first dishes with frying (passing):
- Borsch, brine, cabbage soup, kharcho — with fried vegetables and spices, thick and rich. A feature is the harmony of sour, salty and acute.
Cream-soups and mashed potatoes:
- French classic. Cream-soup made of champignons, pumpkin puree, broccoli puree soup with cheese-velvety, silky, exquisite.
National soups:
- Ears are a Russian fishing tradition.
- Kharcho is an acute Georgian note.
- FE — Vietnamese sophistication.
- Ramen is Japanese philosophy in a bowl.
Cold soups
Okroshka:
- On kefir, serum, kvass. Summer salvation, freshness and lightness.
Gazpacho:
- The Spanish version of tomato soup, but without cooking. With cucumbers, garlic, basil and olive oil.
Tauror:
- Balkan cold soup with yogurt, cucumbers and garlic. Refreshes and tones.
The benefits of soups for the body
Soup is a therapist dish. Especially in the cold season. Here are just some of its properties:
- Hydration: moisture, salt and trace elements are updated quickly and efficiently.
- Digestion: A warm and liquid dish stimulates gastric juice and is easily absorbed.
- Immunity: chicken broth with garlic and herbs — classic with colds.
- Losing weight: low calorie content with high satiety.
- Detox: Vegetable and green soups help to «restart» the body.
Even in the psycho -emotional sense, soup is a reassurance, a sense of protection, a ritual that gives a sense of stability.
Secrets and subtleties of cooking
The broth is the basis of everything
- Do not boil, but languish. Slow fire = transparency and saturation.
- Remove the foam. It spoils the taste.
- Add vegetables closer to the middle of cooking. So as not to digest.
Do not transplant — let’s brew
The soup continues to «open» after removal from the fire. The next day it may be even tastier.
Acid 0 to the place
In a brine and borsch, put a brine or vinegar closer to the end. Otherwise, the soup will not reach the correct softness.
Spices and herbs — with a pinch
Garni bouquet, bay leaf, pepper — everything is dosed. Better less than overkill.
Frying (passing) — delicious accent
Do not just fry — gild the onions and carrots so that they “reveal” the sweetness and aroma.
Do not be afraid of additives
Cream, cheese, nuts, crackers, soy sauce — in reasonable doses, they make soup more interesting.
Soup as a cultural code
In each culture, soup is more than a dish. This is part of the identity:
- In Russia — borsch, ear, hodgepodge. Symbol of the house.
- In France-onion soup and cream soups. Sophistication sign.
- In Asia, lapshid soups as an independent food for the whole day.
- In Latin America — rich soups of beans and corn as a continuation of the tradition of Mais.
Do I need to learn to cook soup? Or is it a samurai-single way?
Answer: and yes, and no.
Self -learning
Many learn «in the grandmother’s kitchen», the method of trial and error. This is a path that allows you to develop intuition and taste. Soups give scope for experiments, especially if the basics are mastered: the right broth, passing, basic combinations.
Courses and schools
If you want the depths, there are culinary schools where serious attention is paid to soups. Rutube channels, including.
Practice is the main teacher
As with music: reading about taste is one thing, to feel it is another. The more you cook, the better you feel the balance. It is soups that teach kitchen patience and attention to the details.
Soups of the future: innovation and trends
New formats appear today:
- Fermented soups — with probiotics.
- Portion frosts — comfortable, fast, almost like homemade.
- Soups in capsules — technology steps forward.
And in the restaurant presentation, soups become a gastronomic show: digested, with molecular effects, served in unusual dishes.
Bowl of soup — more than it seems
Soup is a manifestation of care and love. This is a dish with which it is easy to start a day or complete it. It helps to survive in stress, warm up in winter, refresh in the summer. This is a cultural bridge, gastronomic meditation and utilitarian lunch — all in one plate.
Let a pan of soup will always have a fragrant, rich, loved one on your stove. Cook borsch, hodgepodge, gaspacho or pumpkin cream — no matter. The main thing is with the soul.
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