Potato soup with meat and cereal - our main food! Cooking method

Russian cuisine is inconceivable without the first. If, for example, in Slovakia, broths mainly serve as the first one, in rare cases with a small amount of pasta or crackers - toast, then the Russian soup - the dish is quite substantial and can even replace the full dinner in some cases. Potato soup with meat takes its special niche in Russian cuisine.

There are two options for preparing broth for soup. One is the usual way of cooking the broth. And the second one, on which I would like to stop, is a double broth. Fishermen are very familiar with the concepts of "double broth" or "triple broth". But how is it considered in combination with the words "potato soup with meat"?

To prepare a double broth, you need to take the bones or cut off some of the meat purchased for the dish. First, cook the main broth from the bones or from a piece of meat. Care should be taken to ensure that the broth is transparent. Therefore, from time to time you need to remove the dark scum from the broth with a noise.

To make the soup with meat and potatoes light, they also use a washed, but not peeled, bulb in it. The root patch is best removed, as it is difficult to rinse it. The whole carrots will only improve the taste of the future dish. Cook the first broth for 40 minutes.

Then from the broth take the cooked carrots and onions, bones or meat. Only one broth should remain. There again put raw meat, only now diced in 40 grams. Now you have to start cooking the broth again . If the first broth was cooked on meat, then the taken out beef can be used either for salads or for the second.

Since cooking soup with meat should be 40 minutes, and potatoes are enough for ready 20 minutes, then 20 minutes after the broth is cooked for the second time, it is necessary to lay the potatoes in it. It can be cut into cubes. But some prefer rather large chunks, making up quarters of one tuber - this is not the essence of the taste of the dish.

People of older age prefer thick soups-mashed potatoes. They for this purpose lower into the broth 1-2 whole potatoes so that after removing from the fire of the soup whole potatoes crush, turning them into puree. The same should be done if the food is intended for toddlers. And, if all other eaters express a predilection for transparent soups, then mashed potatoes can be planted directly in a dish of those who wish to eat soup-mashed potatoes.

10 minutes after starting vegetables in potato soup with meat Refueling is added. For her, the cook fries in a small amount of fat or vegetable oil chopped onions, carrots and root parsley. After roasting, add very little water and lightly put out the vegetables. However, suffering from heartburn can be completely eliminated from refueling, because we have already boiled the first broth with vegetables, and their taste in our dish is present. Therefore, it is perfectly permissible to cut the carrots caught from the broth finely and put it into almost ready potato soup with meat.

And in the early spring, you can also vary the dish by adding sliced zucchini or a very useful first greens. And it does not have to be nettles or sorrel. Juicy salad, quinoa or chinensis (in some places this "weed" calls red-bellied or hare cabbage - it is extremely rich in protein) perfectly suited for these purposes. Greens are put in a dish almost before the end of cooking.

At the same time, you should put dill and parsley in the soup, you can also add a green onion. Although - again, if desired - some green onions, dill and parsley are simply placed on a table in a separate bowl so that everyone can sprinkle the soup with fresh herbs - so it preserves vitamins and aroma better.