Secrets of tasty soup

Products need to be put only in boiling water. In cold water there are the enzymes causing oxidation of vitamin C and other substances and consequently to fill in vegetables with cold water — an error.

Do not put in a pan all products at once. Otherwise one of them have time to be digested, and others remain crude. The sequence is that: in the beginning put fresh cabbage, boil 5—10 minutes, then a potato, the browned vegetables — in the end of cooking.

To brown vegetables and tomatoes is better in ware with thick bottom, stirring slowly wooden rake, not allowing to blush. Carrots and tomatoes contain karotiny of which in an organism vitamin A is formed. These substances of red-orange colour at browning are dissolved in fat, giving to soup beautiful colouring. In such kind they also are acquired much better.

Before putting in a Russian cabbage soup a sauerkraut, it is necessary to extinguish it separately with fat in a liquid small amount. The cabbage at long suppression loses an excessive sharpness, gets pleasant aroma. But the main thing — in it collapses dairy acid which in a Russian cabbage soup detains a softening both the cabbage, and other vegetables.

Beet too needs to be extinguished separately, with fat and vinegar addition, in a liquid small amount. Here there is one feature: if vinegar to add directly in a borsch, it is possible to make its too sour. The necessary taste to reach simply if gradually to add a beet, tushennuju with vinegar. Besides, dyes of a beet in the presence of vinegar remain is better.

The potato needs to be welded to semireadiness and only then to put sour products — a sauerkraut, tushennuju with vinegar a beet, pickles etc. The matter is that the acid containing in these products, stirs to a potato softening, and at cooking in the sour environment it "dubeet".

Pickles preliminary clear of a thin skin, cut lengthways on four parts, remove rough seeds, then slice them or rombikami, add a few waters and pripustite separately to a softening. Otherwise in soup they remain firm.

The browned vegetables, bay leaf, bell pepper put in the end of cooking that at long boiling they have not lost the aroma.

Vegetables it is necessary to cut according to the size and the form of other products. For soups with vermicelli — straws, with macaroni — brusochkami, with figured pasta — asterisks, with bean — cubes, with groats — a small crumb. During cooking vegetables keep the form is better, and soup will be more beautiful.

Flour for refuelling of soups, having mixed preliminary with oil or fat, паcсеруют, stirring slowly, before occurrence of light-cream colour.