> Soup should simmer on low heat, so that it turned out aromatic and delicious.
> For slicing vegetables apply only sharp knives. Dull blade just squeezes the juice from the vegetables. A loss of juice will change the taste and nutritive value of products.
> To preserve the vitamins in vegetables, add them to the already boiling water or broth, and during cooking, cover the pan with a lid. If you put vegetables in cold water or broth, and then begin to gradually warm up, the vitamin C will deteriorate faster.
> When cooking, avoid vigorous boiling, or vitamin C and fat will begin to deteriorate. Only the greens can save their color during rapid boiling.
> Do not boil soup when added cream, milk, sour cream or eggs. Usually these ingredients are added last and soup. Just heat it up for several minutes.
> Soup is salted only when the main ingredients cooked.
> If you will use a lot of spices at the same time, it will ruin the flavor of the broth and vegetables.
> It is better to put dill and parsley in the soup just before serving.
> If you accidentally overshoot the mark, soup can be saved by boiling a little bit of washed rice in it, which must be pre-wrapped in gauze.
> Broth for soups could be cooked from any meat, vegetables, poultry, and mushrooms. But for a vegetarian soup broth is prepared only from vegetables.
> Do not digest vegetables. This will only lead to the greater loss of vitamins.
> Do not keep the soup too long. After three hours from the time of preparation, amount of vitamins is reduced almost by half.
> Before you add carrots, onions and parsley into the soup, they should be sauteed in olive oil or butter. The fact is that during the cooking flavoring and aromatic substances very quickly fading out of them. In turn, olive oil or butter absorbs standing out flavors. So you will save the flavor and improve the taste of soup.
> Carrot and tomato puree gives the soup a rich color and flavor.
> After the soup is ready, let it stand for about 10 minutes. This will only improve the taste.
> Transparency of broth - one of the most important of its qualities. Broth will be clear, if at the time of boiling, you will remove the lid, let form the foam on the surface and remove it with a slotted spoon. In addition, it is necessary in the process of cooking several times to remove the fat. The soup should not boil vigorously.
> In order, to ensure meat broth will be more nourishing, meat should be placed to the pan when the water is cold.
> It is recommended to fill vegetable soups, that do not have potatoes and cereals, with a lightly browned flour, soup will be more dense and delicious.
> If you are going to cook milk soup, noodles, pasta and rice should be cooked 3-6 minutes in water, then added to hot milk and cook until tender.
> Milk soups is recommended to boil in a saucepan with a thick bottom, and on low heat.
> Vegetable soup will be tastier and more nutritious if milk, cream, yogurt or sour cream will be added.
> If you cook potato soup with vegetables that contain acid (pickled cucumber, sorrel), then place them in the very end of cooking, otherwise the potatoes will be hard.
> To make the soup with homemade noodles has not turned muddy, first dip the noodles for a minute in hot water and fold in a colander and then add to the soup.
> Stir soup just a slow circular motion. This ensures the correct thickness and not violated the integrity of the vegetables.
> Never leave bay leaf in cooked soup. It's good at cooking, but later just spoils the taste.
> Mushroom broth should be cooked using mushrooms of different sizes. Large mushrooms impart flavor and color of the broth, and the small - the fragrance.
> If you put too much vegetables, soup will lose a specific taste and aroma. Of course if you are not cooking a vegetable soup.
> Fish broth will taste better if you will use different kinds of fish.
> It is not recommended to cook fish soup with flour components.
> Pea and bean soups are especially good with mushroom broth.
> If you need to add some water during soup cooking, pour only hot water.
> Olives added to the soup just before serving.