Soups: classification, features, characteristics

Soups, according to our long traditions, are indispensable during lunch time. They are accepted to serve after cold dishes and snacks. They contain substances that enhance digestive secretion, preparing the body for digestion.

Soups: classification

These are liquid dishes based on broths, broths, bread kvass or milk. In addition, they contain a dense part - it's cereals, side dishes, pasta, fish, meat, poultry and other products.

Their main purpose is to arouse appetite. In soups, there are two components that cause hunger:

1. Aromatic and flavoring substances.
2. Chemical irritants of digestive activity.

Aromas are given by spices, roots, onions, seasonings, which are in the recipe. Yes, and the appearance itself attracts and causes a desire to eat.

It should be noted that the first dishes are of different types.

Soups, the classification of which is given below, are divided into different groups according to the nature of the liquid base. This unit is the most acceptable.

So, what kind of soups are there? Classification of the first courses implies the existence of four broad groups:

1. The first is based on broths (bone, meat, poultry, fish, mushroom) and broths (from vegetables, pasta, beans).
2. The second - on milk.
3. The third - on kefir, bread kvass.
4. The fourth - on berry and fruit broths.

Characteristics of the first group

So, we figured out what kind of soups are. The classification emphasizes the characteristics of each group. And, nevertheless, let's talk in more detail about each of them.

It should be noted that the first group is the most extensive. It, in turn, is divided into three subgroups:

1. Refueling soups. These include soup, borsch, saltwort, rassolniki, soup and potato soups. Preparation of such dishes implies the gradual addition of various products into the broth, which are a side dish. Vegetables enrich btakuyu food with vitamins and nutrients, give a unique taste, aroma, form a certain structure. Refueling soups, as a rule, are cooked using the passivated rootlets and onions.

2. Transparent.

3. Puree-shaped.

This is the classification of hot soups. Their peculiarity is that they are served only in an unheated form.

The second, third and fourth groups of soups

The second group of soups is prepared only on milk, and therefore served hot. As for the third group, its dishes are used only cold.

The fourth is divided into two parts: rubbed and untreated. Such dishes in the spring or summer period are served cold, and in autumn and winter - hot.

Classification of soups (the scheme is given in the article) is quite simple. However, it is not the only one. There are other options for dividing such dishes into groups.

Temperature Separation

Which groups are still divided into soups?

Classification by the flow temperature implies a division into two subgroups:

1. Cold soups. They are ideal for hot summer time. Their basis can be kvass, kefir, whey. These products themselves are already talking about the impossibility of heat treatment. For this soup can be used as raw ingredients (cucumbers, radish, onions), and boiled (beets, potatoes).
2. Hot soups are borsch, rassolniki, solyanka. They are universal, they are cooked on the basis of broth or on water, they can serve either hot or cold. Ingredients for this soup are exposed to heat.
3. Sweet soups. They can be eaten cold in spring and summer, and also in hot in winter. The temperature of a cold dish should not be more than fourteen degrees, and hot - no less than seventy-five.

Classification based on the dish

On the basis that is present in the soup, the dishes are divided into: vegetarian, meat, fish, vegetable and mushroom.

Milk and milk drinks, broths, broths from fruit and vegetables, kvass are used as a liquid. And for a side dish can take mushrooms, vegetables, legumes, cereals, poultry meat, pasta.

Of course, the basis of most soups is the broth. It, in turn, also has its own classification:

1. Bone. For its preparation, veal and beef bones are used.
2. Meat. For him they take the brisket, the back part, the back.
3. Fish is prepared from waste and heads.
4. Mushroom is made on the basis of dried white mushrooms.

Classification of refueling soups

Refueling soups are those liquid dishes that we most often use in everyday life. They are divided into:

1. Borscht.
2. Rassolniki.
3. Shchi.
4. Vegetable soups.
5. Potato.
6. Cereals.
7. Solyanka.
8. With pasta.

Borscht - this soup, which are prepared with the mandatory application of beets. For their preparation you need bone broth, avian or mushroom. The composition of the products for this dish is very diverse. In addition to beets, also use onions, carrots, celery, parsley. Depending on the composition, beans, potatoes, peppers, etc. are placed in it.

Shchi are a truly Russian dish. They are made from sauerkraut or fresh cabbage, spinach, sorrel, young nettle. As a basis, take the bone broth, cereals or vegetable broths. Sauerkraut must be previously stewed, and fresh cabbage must be scalded so that it does not get bitter.

Rassolniki is prepared with pickled cucumbers, pickle and white root. They can be vegetarian, on meat, bone, fish broth with giblets, on a mushroom broth. Salted cucumbers are poured into the saucepan with water and extinguished for fifteen minutes. Potatoes are cut into pieces, onions and roots - straws. In order for this soup to have a keen taste, a brine is added to it, which is filtered and boiled.

Solyanka is an ancient national Russian dish. For its preparation use pickled cucumbers, onions, tomato, olives, olives, capers. The basis is fish and meat broths. Cucumbers cut into cubes and pripuskayut, and onions slightly passeruyut. In the modern version, olives are also used. Of these, stones are removed and washed. The lemon is cut into circles. Meat is cut into pieces and boiled. In ready-made form, mushroom and meat salted meats are served with sour cream. But they do not put it in fish sour cream.

As for potato soups, vegetables with cereals, their range is very diverse. They are cooked both on meat, and on bone broths, vegetable broths and mushrooms. All ingredients are cut into strips, cubes, slices. It is important that all products are uniformly ground.

For soups with cereals and pasta use flour products, oatmeal, rice, semolina, pearl barley. They are prepared for meat broths and mushroom broths.

We see how different a classification can be. The assortment of soups, in turn, is so great that it is impossible to talk about all kinds of items in the article.

What is soup?

This dish must have a homogeneous structure, without lumps and pieces of food. Soup should have a consistency of thick cream. The color of the dish depends on its ingredients. A distinctive feature is a delicate taste and a homogeneous structure.

Recently, this dish has become very popular and served in all cafes and restaurants, but it would be a mistake to believe that this is a modern invention. Soups-mashed potatoes have existed for a long time, just before their preparation was more complicated, now, with such wonderful technique as blenders, it's very simple and quick to prepare such a dish. No need to manually grind the ingredients.

Classification of soups-puree implies the division into cream and puree. Their peculiarity is an unusual consistency, and the basis is very often milk.

Sophisticated options

Basically, all those soups that we used to see on our table - originally complex dishes. However, now their preparation is simplified, since some traditions are lost. Therefore, it is hardly possible to call them complex.

I must say that complex soups in their basis should have several varieties of fish or meat. Unfortunately, such dishes are now prepared very rarely, as they say, on special occasions. Most often you can find complex soups in the menu of expensive restaurants.

Classification of complex soups: borsch, soup, cabbage soup, soup, soup, soup-mash, saltwort, rassolnik. All these varieties of first courses originally meant cooking on the basis of broth from several varieties of fish and meat. We are with you, preparing all these soups, as a rule, we use one variety.

So, for example, we are all accustomed to the common-drink pickle. What in it can be tasty? From its original appearance, it retained only the use of pickled cucumbers and at the same time lost much of its taste. Meanwhile, a true rassolnik - with kidneys, mushrooms, a bird or just with vegetables - has a completely different taste and appearance.

Instead of an afterword

Soups became the basis of nutrition in ancient times. And now they occupy an important place in the diet, as they are the source of many vitamins and nutrients. Not for nothing that nutritionists emphasize the need for mandatory presence in the diet of liquid dishes, positively affecting the whole system of our digestion.