Thick tomato soup from chicken and zucchini on a tomato basis. For soup, we decided to cook chicken fillet and zucchini. And very ripe tomatoes.
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Soups
With so much culinary diversity in the world, it’s no wonder we have such a wide glossary of terms when it comes to soup. What is the difference between soup and stew, broth and biscuit*, purée and potage**?
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Soup or stew?
Basically, a soup is a combination of foods (meat, fish, vegetables, fruits, legumes, grains, etc.) that are cooked in water or broth. By definition, soups contain more liquid than stews.
Although a stew may contain the same basic ingredients as a soup, it differs in that it is usually cooked in a covered pot for a much longer time and at a lower boiling temperature.
In a stew, the cooking liquid and natural juices from other foods combine during the boiling process, resulting in a thicker final product.
Soups are generally classified as clear soups or thick soups. Clear soups include stock, which is made by boiling meat, fish, grains, or vegetables in water. Then skimming off the fat and straining the ingredients.
Broth
Can be used both by itself and as a base for other soups, sauces or gravies.
Consommé is a more refined broth that is clarified by additional straining and cooked for a more concentrated flavor.
They also differ in color. White broth is made from poultry, veal, or fish, while brown broth is made from beef, beef bones, or a combination of beef and veal.
Thick soups include cream soups, purées, biscuits. The base of cream soups consists of milk (or cream) and flour, while purées are thickened with pulp or starch, usually from a plant source. A thick soup made of puréed clams and milk or cream is called bisque.
And potage? It was apparently a staple of the peasant diet in medieval and early modern Europe, and consisted of meat and vegetables boiled in water until a thick soup was formed. Hmmm. Sounds like stew to us!
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*bisque (from the French Bisque) is a soft, creamy, seasoned soup of French origin, traditionally based on strained crustacean broth.
**potage (from the French Pottage) is a type of thick soups, stews and porridge, in some of them meat and vegetables are boiled together with water until a thick porridge is formed
On hot summer days, rich borschts, soups and solyankas are replaced by cold soups. And the first place among them is occupied by okroshka on kvass. Traditionally, it is prepared on bread kvass, but you can use kefir or a mix of these products. So okroshka is the best recipe for summer soup!
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Unlike traditional tomato soup, this tomato soup is made with roasted plum tomatoes. When baked, the taste of tomatoes becomes more saturated, multifaceted, their natural pleasure is revealed, and the soup will be just as tasty.
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Kharcho beef soup with rice is a famous dish of Georgian cuisine. Many people have tried it at least once, although they have never even been to Georgia.
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Every housewife has her own traditional Ukrainian borscht with beans. I will tell you how to cook delicious borscht according to a proven homemade recipe. Oh, borscht is Ukrainian food itself! I am silent about lard because lard is an appetizer and a dessert. It’s no wonder that this dish is Slavic, it is invariably associated with Ukraine.
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This delicious Italian wedding soup recipe combines flavorful meatballs with chopped escarole salad, orzo pasta, and finely chopped carrots. Serve hot, garnished with fresh parsley and Parmesan cheese. So, let’s cook Italian wedding soup!
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It is not difficult to prepare a soup kharcho according to the recipe, it is only important to use the right ingredients and follow the process, and not to chase authenticity.
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Zurek is a traditional Polish soup and one of my favorites. In Poland, it is often served at the Easter festive table. It is prepared in many variants, which differ in Poland and in each household. So, a step-by-step recipe for zhurek with a photo.
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If you are told that there is a single and authentic recipe for borscht, then this person has probably never left the borders of his city. Ukrainian red borscht – it is cooked differently not only in other parts of our country, but the recipes will differ between two housewives.
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This simple recipe for cream of mushroom soup with champignons, without a lot of cream, will appeal even to experienced gourmets! It is prepared with many mushrooms, and that’s it. Quick and easy! It can be both a regular dish and a vegetarian dish.
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This delicious homemade cream of wild mushroom soup is full of aromas and flavors. Quick to prepare and keeps well in the refrigerator. Mushroom cream soup is a soup based on broth. Which consists of fried mushrooms, which are then puréed and cream is added at the end.
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The most iconic dish of Ukrainian cuisine is beef borscht! Outside of Ukraine, in Europe and the USA, this masterpiece of Ukrainian culinary art is often called – beetroot soup! Although, there are many recipes where you either don’t use beets, or they are not used there.
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A delicious and aromatic version of chicken soup! This chicken and cabbage soup is made with many sweet potatoes, cabbage (or sorrel), diced chicken breast, and extra virgin olive oil.
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Today’s recipe is chicken bone broth, and the process of its preparation is very different from what we are used to. This is not the kind of broth that our mother or grandmother used to prepare for us when we were children. There is no need to add noodles or potatoes to it, nor does it contain meat because it is only the basis for cooking other dishes.
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