Every housewife knows that a good soup is the basis of everything.
All you need to do is quickly chop the vegetables, throw them into boiling water and wait until they are fully cooked.
However, this is absolutely not true. And many people face the problem that even though the soup was prepared according to the recipe and soul was put into it.
But the taste is not at all pleasing, or at worst, this masterpiece of culinary art can be rated as a weak four.
Secrets of chefs and gourmets will help to deal with this annoying situation. After all, the key to success is the use of proven recommendations and tricks.
Meat base
1. For example, an important component of soup is meat, from which a rich and very tasty broth is subsequently prepared.
2. For beef broth, the meat of young bulls or heifers is suitable. At the same time, such a base is prepared quickly, as it has an ideal consistency for the future soup.
3. If the hostess has chosen pork, then there are also some conditions for selecting meat. The main one is to choose lean meat with a minimum layer of fat.
4. Lamb. But here too the rule applies - the younger the meat, the better. In addition to pure meat, you can use offal or meat bones when preparing soups.
And such a trick as mixing different types of meat will allow you to make the broth for the soup unusual and memorable. It is worth experimenting!
Vegetable base
If the meat base is not suitable or is too heavy for digestion, then you should pay attention to the vegetable base, which is actively used by chefs and adhere to vegetarian beliefs.
Vegetable broth is a small secret ingredient in soup that will give it a unique rich taste and aroma.
In order for the broth to be tasty, it must be infused, that is, prepared in advance. Ideally, cooks prepare the vegetable broth base 12-24 hours before serving the finished dish.
Before cooking, do not forget that the meat should sit in cold water for a couple of minutes, so that the proteins that subsequently make it soft and juicy do not leave it.
Don't forget to add spices to taste - but you should be careful and moderate, and use only those herbs and seasonings that go well with the meat or vegetable base.
Previously we talked about making ice cream from roasted almonds .
