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Soup of the week

Minestrone Soup with Pasta
Basis for Soup

> Chicken Broth
> Vegetable Broth
> Mushroom Broth
> Meat Broth
> Beef Broth
> Fish broth

Soup Recipes

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> Pea Soup Recipes
> Recipes of Beef Soup
> Fish Soup Recipes
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Soups of World Cuisine

> Eintopf
> Minestrone
> Gazpacho

General principles for Soup cooking


Crockery for soup cooking must be refractory and chemically neutral and sufficiently thick-walled. As a general rule, these requirements fits ceramic tableware and ware from refractory glass. The most suitable is a metal enameled ware. The soup is almost always cooked without a cover, except for the boiling of meat broth or or hard-cooking vegetables for the soup. However, the final stage of cooking any soup always proceeds with no cover. On the other hand, the cover is often needed after cooking the soup for its, as a rule, a short infusion. The form is less important for crockery, however, for meat soups should be used relatively high pan (this is due to the need to cover large chunks of meat with water, often with bone), for fish and especially soups with cereals and dough products - wide and low pot. Finishing the conversation about the crockery, it should be noted the need to use enamel or porcelain ladles and special containers to pour the soup after cooking - porcelain or faience tureens. The latter has less to do with beauty when submitting soup, but as an additional stirring the soup.


Cooking of any soup begins from broth. It does not matter whether you are cooking broth from meat, poultry, fish or vegetables, try to use only the freshest products. Pay special attention to the freshness of meat, poultry and fish, because even a small flavor of mustiness can irreparably spoil not only the taste of your broth, but the taste of whole soup. It is equally important to take care of water quality, you intend to use for cooking broth. It is best to use bottled water, purchased from approved manufacturer, or carefully filtered tap water.

Soup, more than any other dish, requires special care in selecting and preparing products, because in the process of cooking, chemicals in the products comes in part from the broth, which is then used in food and in general, creates a taste of a dish. Hence, all the products which will be used for soup cooking, foremost, should be fresh and then - well-treated (washed, peeled, removed defects etc.). Even one incorrectly handled component can spoil the whole dish. All components of the soup should be properly shredded (if shredding is assumed) in a way that stipulated a recipe, and this is not a purely decorative thing, the method of cutting depends on the taste of food. For example carrots, boiled entirely in fish soup will give the desired sweet taste. In pea soup, carrots should be finely diced, that's why sweet taste disappears and carrot cubes will decoratively combine with croutons.


Soup cooking technology is extremely versatile, but there are general principles of cooking almost all hot soups:

- A small amount of cooking. The soup, cooked in a relatively small amount - less than 10 liters - will be tastier than cooked at a higher level.
- Balancing the amount of liquid and slurry. For various soups, it is different, what is important: it is the amount of liquid should be taken immediately, subject to boiling away. Adding water to the soup or pouring out of the soup, in the cooking process, is impossible.
- Adding products to the soup with a time factor of preparation. Each product in the soup should not lose all its taste, however, each component must be cooked and fit into the overall composition.
- Continuous monitoring of cooking. This means that the foam should be removed permanently (at least after the adding of each component), the control of boiling, the temperature of soup, sample.
- Timely addition of salt in the soup, depending on its type. As a general rule, soup is salted in the end of cooking, but not too late, so the components of the soup absorb a sufficient amount of salt.
- Moderate boiling of soup during cooking. Even better, if the soup during cooking does not boil.

How to cook Soup: 5 Cooking Tips

How to cook broth

1. To cook the soup it is necessary to cook liquid. It can be chicken, beef, pork, lamb or any meat broth (eg, turtles or deer).

Meat broths are preparing very simply. Buy chicken (chicken thigh or back) or pork with bone, beef, lamb - preferably with bone, so the broth become nourishing. And it is good to choose low fat meat, so you do not have to catch the fat from the broth with a spoon. But in any case, the excess fat can be cut from meat before cooking.

Meat rinse thoroughly under the cold water, hand check that on the surface does not remain small remnants of the chopped bones, put in a pan, fill with water in the quantities in which you plan to get the broth. Please note that during the broth cooking , water usually evaporates at 50% or 30% (depending on the intensity of cooking, fire strength and the fact you closed the pan with a lid or not). But also note that, by adding to the broth ingredients for the soup, the level of water rises by about 30-40%.

2. Broth should be boiled over the very low heat so it eventually turned out beautiful - clear. In the formation of foam on its surface, it is necessary to remove it gently with a spoon and discard. If not, then the broth will not be transparent, and will have a little bitter taste.

Boil the broth of pork, beef or lamb should be an average of 3 hours - on a slow fire, covered with a lid, but not completely. Chicken broth is cooked for about 40 minutes - 1 hour.

3. Once soup boiled, salt it to taste - depending on the amount of water and the intensity of his cooking. Every chef adds its own amount of salt for 3 liters of broth, but on average, about 1 1/4 tbsp. In any case, when the broth for soup is ready, and you adding the ingredients into it, it should be tasted and, if necessary, salted.

Approximately half an hour before the end of the cooking broth, you can add black pepper peas (3-5 pcs.), a couple of bay leaves and other seasonings to your taste. Also you can add seasonings to the soup, when the main ingredients were added, or when recipe recommends to do so.

Also, as the liquid can be a plain water with dissolved bouillon cubes. This broth is suitable for people who like to cook soups quickly. But they are quite harmful to health.

There are also vegetables, mushrooms, fish broths, which is very easy to cook - add to pure water, previously cleaned, washed and chopped vegetables, mushrooms or fish, salt, spices, and cook until the broth (approximately 30-60 minutes depending on the number of products and their degree of hardness).

How to prepare the ingredients for Soup

4. Ingredients for soups can be very different. Such as potatoes, carrots, beets, peas, beans, cabbage, onions, garlic, meat, chicken, mushrooms, fish, hot dogs, sausages, rice, buckwheat, any herbs to taste, and much more. In any case, products for the soup should be fresh, high quality, with minimal chemical processing.

Vegetables and fruits, herbs for soups should be washed thoroughly, peeled, cleaned of dirt, mold and other damage. They should be sliced on the preparation technology of specific dishes.

It is impossible to provide unambiguous advice on the layout of products for the soup, because everyone has different tastes, habits and preferences. You have to try to cook different soups with various ingredients and broths, to gradually find your favorite recipe.

5. As for the question, how to cook soup from broth and prepared ingredients, just slowly add prepared and sliced products to boiling broth, boil them, add some salt, add seasonings to taste and eat!

In cooking cold soups, usually doing the opposite - first of all, combines prepared products in the pot or plate, salt them, pepper, if necessary, and pour the prepared liquid.

In any case, the cooking of any soup with a personal touch and savvy is welcomed.

How to cook Chicken Soup

An experienced chef always knows how to achieve balance in the choice of meat for soup. As many would, say all the taste of the broth is contained in a dark meat and bones. However, the taste of white chicken meat remains in first place. To get a truly nourishing soup, you need to cut the chicken legs bones, because it contains the bone marrow - very tasty stuff! Before cooking, remove skin from chicken leaving only on the legs. Before cooking, rinse the chicken under cold water and place in pan so that the water covered it. Then bring to a boil and simmer. Do not remove the foam that has formed during cooking: there are very useful substances. Celery and onions before adding to the soup you can even fry. Carrots and leeks can be added after an hour of cooking. A teaspoon of salt is added immediately after the soup boil.

Chicken soup like a lot of colors: carrots, onions, bell peppers, various types of cabbage, radish, asparagus, the list goes on. Do not hesitate and let out your secret culinary desires at will. Due to its unpretentiousness, speed and ease of cooking, chicken soup may cook everyone.

Tip: it is very well, to add basil, thyme or parsley to the chicken soup. They should be added to the soup at the end of cooking and stand for 10 minutes, covered with lid.

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