I listened to the song "Lenin - Mushroom" one more time. It has come to pass - behind the outward variety showiness of this work, any attentive listener will surely understand the main message of the classics Kuryokhin and Ulyanov: hurry carefully! Neither in the case of universal terror, nor in the collection of mushrooms - he took a step, looked around, thought ....
This is sound advice to everyone, and in everything!
While I introductory I refer to the text. About mushrooms and a rainy day.

... In everyday life, we are close - since I ask my wife, what kind of jar is she hiding? Kind of like dried mushrooms. And why so far?
I took this jar out of a corner in the kitchen, so far away, cherished that even a cat can’t shit there at once, it’s crowded - you’ll crumple your sides while you settle down.
- You can throw it away, - Sveta tells me, - I won't eat them anyway.
- ???... Can we feed our son?! A teenager, a vegan, - any bark should be crunchy ....
"No," he says, "I won't! You see, mushrooms with a whitish coating, and this is probably mold! and shuddered in disgust.
Penicillum is sacred, but to argue with a woman is not to love yourself! I'll weld myself. There is no risk here: since childhood, I remember bundles of grandmother's mushrooms hanging near the Russian stove next to garlands of onions ... or were the onions stored elsewhere? I also remember white, shriveled slices planted on splinters in a pot of sand. In this form, granny dried mushrooms in a Russian stove. Even then, I loved to chew and suck on a dry slice. So, I remember - these deliciously smelling supplies were sometimes covered with a slight patina of mold. A little bit, in some places - if you look very carefully. And the mushrooms in the current jar seemed very familiar to me. He asked again - when they were harvested, who and where. The wife says that they, together with their daughter, collected these mushrooms for a couple in August last year, near the petroglyphs on Onego.
There, nearby, on that day and at that time, just an "archaeological" scandal flared up.

background, opening number two.
At the beginning of the summer of 2008, a free archaeologist from Petrozavodsk, Alexander Mikhailovich Zhulnikov, who was traveling by ship in the company of free Karelian businessmen on Lake Onega, went ashore on Peri Nos (u), turned over a couple of rock fragments, looked and gasped: “Here are the traces ancient observatory!
Something like this was written in the press later.
Yes, petroglyphs were visible on two stones turned over by the hard hands of travelers. On the surface of the granite fragments, solar, lunar signs and images of a man and a boat, seen by the artist then, in the period from 7000 to 6000 years from our days, were engraved by the hand of an ancient person. Apparently, the pieces broke off from the rock mass and were pushed by the Onega ice a dozen and a half meters ashore.
Nice find! And although there are hundreds of similar images nearby on the smooth rocks of the Peri Nos, these discovered knockouts increase the subject base for scientists in studying the generally well-documented Onega images.

In the same year, 2008, during his second visit, which by chance coincided with the place and time of picking mushrooms by the women of my family, Alexander Mikhailovich was in the mood to take the historical stones away from their original location. For this, the Burevestnik ship was chartered, and there was also a Kizhanka boat tied at the “soft end” to the ship, and a couple of student volunteers, who were explained that everything around, everything is true!
They unloaded on the cape, tied the stones with a rope, began skidding along the boards closer to the water's edge.
And then the “hard luck” began for the successful archaeologist: seeing from the neighboring Besov Nos a ship that had landed on the shore and a carpentry fuss nearby, Nadezhda Valentinovna Lobanova, a senior researcher at the Archeology Sector of the IYALI of the Karelian Scientific Center of the Russian Academy of Sciences, hurried to Peri-Cape. She was just here on a planned business trip with the task of documenting petroglyphs. And with her a dozen hefty men - divers, who did surveys of the underwater part of the capes on "volunteer" grounds.
Lobanova uttered a monologue about the dangers of the television commercial "Honey, I brought you such a vessel from the excavations!"
Lobanova asked - where, by whose will and why are the fragments of the monument, which is in the federal register, taken away?
She called for a real awareness of time: "Now is not 1932 and you - Alexander Mikhailovich Zhulnikov - are not the manager of the Hermitage. It was that "Uncle Fedya", having a supply of explosives and a desire to replenish the museum's funds, then, on his own initiative, blew a part of the rock with images on Peri Nose and quickly took the wreckage to Leningrad - the cradle of the revolution!"
She pressed on consciousness: “Sasha, you are a candidate of science. Where will you take the stones? What kind of business trip, what kind of request from the Kizhi Museum? ?)".
She gave advice: "Alexander Mikhailovich, if you want to study these finds - make graphite copies, wipe, photograph everything around, measure the parameters properly, but leave the monument alone, in place!"
She called for common sense: "Sasha, this territory is under the jurisdiction of the Muromsky reserve, at least the administration of the Pudozhsky district is aware of your intentions?"
Then she just called the police. The captain of Burevestnik, seeing this turn of events, also asked Zhulnikov to show at least some official papers. Having not received a clear answer, he quickly gave up the mooring lines and took the ship into the lake ...

One explanation - in 2008 I myself collected mushrooms on other expeditions, in Chukotka and then, immediately by the end of August, in Svalbard. True, the fees were not for the future, and so - for dinner. But he worked to his fullest.
I describe the situation that happened on the banks of the Onego so easily, for the following reason: I saw this scene in rapid motion on the monitor, because all the time of the non-constructive dialogue of archaeologists, the video cameras of St. Petersburg divers and Andrey B., my friend from Moscow, were working. Both wrote both sound and image. Chronicle of the event, so to speak. I have looked at it many times...

Sveta, my wife, didn’t get into the fire of arch-disputes, she and her daughter that day a little to the south, at Cape Kladovets Nos, were engaged in guarding mossiness mushrooms drying in the wind.

There are not many worries with mushrooms, but they are there. I'm telling you, I've tested it myself. The method of harvesting mushroom raw materials is simple:
- If you happen to be on the eastern bank of Onego in July-August and you have free time and a desire to collect mushrooms, start looking.
- If the "year is mushroom", they have grown and have not yet been collected by other search engines - you (mushrooms) will find them! Different: white, boletus-boletus, boletus-boletus, flywheels and russula are and are found. For gourmets - chanterelles, for connoisseurs: turiki - ringed caps and "pasta" with "pipe makers" - these are those that live in abundance under spruce trees. Local residents from Karshevo, Nigizma and Krasnoborsky do not collect such mushrooms - they disdain beforehand without having tasted the taste.
... Continue like this:
- Go out to the cape, to the lake, where the exposed rocks turn red (option, not red rocks - turn gray);
- once again inspect the fees, take aside the "white" mushrooms with a pink hymenophore sponge - these are not white, these are bile. There are sometimes a lot of them in these parts - every first one is bile in breed and bile in taste ... In doubt - lick a slice of a mushroom, you will immediately understand everything.
- Clean the collected trophies, in no case wash (!), cut into flat slices and lay out the pieces on the rock so that they do not touch each other.
Further success is possible only in the absence of rainy weather:
- on a sunny, windy day, mushroom slices are dried for several hours. It is desirable to turn them once and by the evening they are ready. Yes, one more thing - the mushroom slices left on the rock for the night become boring and sour everything, except for those pieces that will be eaten by the larvae of mushroom flies - the so-called "worms".
Remember the mushroom picker - against the wind and the worm does not crawl!
That's the whole story of the appearance of a jar of mushrooms in our kitchen.
... In the boiling broth left over from boiled ribs, I poured two handfuls of dry mushrooms, suneli hops, dry roots from the bag, poured pearl barley and left to boil. He himself fried finely chopped carrots and onions. Peeled and cut large potatoes into one and a half centimeter cubes. Then peas of allspice and black pepper and a leaf of laurel were added. Ready soup was infused for another hour on a warm stove. I covered the top of the pan with a folded towel.
To try my cooking that evening, the day before yesterday, Svetlana flatly refused. Yesterday it was stuffy all day, not to eat - she grabbed vegetables and fruits and again refused soup. The vegan son asked what was cooked so fragrant. Upon learning that the broth was in meat broth, he grunted and resentfully left the kitchen; I halved the saucepan. I found out an interesting effect - when you start to specifically scuff along the bottom with a spoon - there is a strong desire to scoop up a couple of scoops from the pan again and add them to the plate. And the smell - what a smell! God, that's ambrosia!!! Today, Sveta gladly drank the bowl of soup offered to her and looked at me with hope:
- That's it, - I say, - happiness is over. Okay, I'll arrange a repeat of the situation - I'll cook more soon!
The cat twirled around her feet.

Archaeologists remained each with their own opinion and devoted the entire winter of early 2009 to epistles.
Zhulnikov wrote to the courts and the prosecutor's office - he has all the trump cards: he is the author of the find, he was offended. He was advancing.
Lobanova, on the other hand, answered “in pursuit” and that is why she lost in all positions. She called for the triumph of common sense, recalled the ethics of researchers, spoke about the lack of Alexander Mikhailovich at the time of the discovery of official permission for archaeological work.
In parallel with the discussion, a trial was going on - the Pudozh police filed a lawsuit against A.M. Zhulnikov. The press praised the triumph of Science - the discoverer always calls. The magistrate thought and ordered to give the finds "... to the author ..." (!) For a period of three years for study.
Officials intervened - they decided that after the hype raised by Zhulnikov in the popular press, the notorious rock fragments with petroglyphs and their location had become too well known. And now unkind people can easily work. They will load it on a jeep and - bye-bye, ancient art somewhere to the grabbing agents in the Moscow region, to the dacha. Stones with knockouts are not very large - weighing 650 and 250 kilograms. Of course, the petroglyphs themselves will not suffer from them, but there will be noise in the world ... and goodbye to the officials of the local quarry ... A monument of a federal level - it may even work with a domino effect according to the nomenclature. And all because of the stones.
And fragments of rocks with petroglyphs were removed from the shore of Lake Onega, the place of their "historical homeland".
At first they were transported to the Pudozh Museum of Local Lore, but then Zhulnikov became active again in protest, insisting that it was expensive for him, the "Author", to study "his "Author's" petroglyphs to travel to Pudozh.
Later, in June 2009, both stones settled in the funds of the Karelian Museum of Local Lore in Petrozavodsk and will soon decorate a new exhibition about ancient art. The exposition will be open to visitors all year round in the center of Petrozavodsk. Then everyone can get acquainted with the petroglyphs without leaving the territory of the Besov Nos, because for eight whole months a year it is very difficult to make such a trip.
By the way, there (let's say - somewhere) a couple more stones stale. One, weighing a ton, with a pair of heavenly signs, the other with the image of an elk. These fragments were discovered and studied by Lobanova without fuss and unnecessary noise in the first years of our new century. They have been lying for a long time - they do not interfere with anyone.
Mushrooms, in general, do not care what kind of revolutionary situation has developed around.
What is red, what is white.

The history of the soup is so ancient that culinary historians have given up trying to figure out who invented it and in what regions it first appeared. With confidence, they claim that the dish in ancient times was not cooked like a stew, but was pushed apart. That is, the preparation consisted in crushing the grains of cereal plants, which had previously been baked on hot stones.

The international name of the dish - soup - comes from the French word. Such food is a liquid, the preparation of which is based on a decoction of a product with seasoning from vegetables or cereals. All over the world, soups act as the first course. Its name depends on the components from which it is prepared, soups are hot or cold.

The transition from a crushed dish to cooking a stew on a fire is explained by two versions. According to the first of them, people began to make food thicker, which led to its rapid sourness, so with the advent of earthenware, there was a transition to boiled soups. Supporters of the second version argue that they began to cook soup at a time when mankind became acquainted with fire. Dressed animal skins, folded in a special way, were used as dishes.

There are archaeological finds dating back to the Stone Age, which confirm the fact that the ancient inhabitants of the Mediterranean used soups. More recent evidence suggests that as the Roman Empire grew, the list of ingredients used to make soup expanded. The oldest culinary recipe that has survived to this day belongs to Apicurus (4th century).

soup revival

Along with the decline of the Roman Empire, the soup did not leave the stage of history, but was reborn in Byzantium. For several centuries, the diet was enriched with soups that came from Central Asia, where this dish was given a special place. In addition, vegetables in the recipe began to play a big role.

In the works of poets who worked in the XII-XIII centuries, there are artistic descriptions of puree soups. Medieval warriors loved the dish, which was bread soaked in wine. It was considered a severe punishment to deprive the delinquent of the opportunity to eat this dish. In addition to these dishes, pea soup with lard, soup with watercress, frozen cabbage, and lean soup, which were prepared from salted whale meat, were very popular at that time.

In the field of cooking, the French showed extraordinary talents. Only recipes for soups at the end of the XV century, there were over seven dozen. In the diet of French peasants, soup is the main course served twice a day.

soup evolution

Bowls were used to serve the broth or soup. For the poor, this dish was the only one they could afford. Wealthy people considered the broth a gravy for the products that were cooked in it. In some cases, the products were served separately from the broth, while in others they were cut into small pieces and served with the broth.

In those days, there were no spoons as such, and the contents of the soup were removed with the help of hands or a knife. The appearance of spoons occurred only in the XIV century among people with high incomes. Later, in the 16th century, this cutlery was transformed, and the spoon began to have a greater depth and length of the handle. At the same time, a dish became very popular, for the preparation of which pieces of bread were placed on the bottom of the dish and filled with nutrient liquid. In English it is called sop, and in the French manner - soupe.

With the beginning of the production of metal utensils, it became possible to conduct heat treatment of products at high temperatures. In addition, such utensils are much more convenient to use, which gave impetus to the development of cooking methods. Thus, as a result of culinary experiments, more complex soups appeared. At the same time, people realized the value of the broth, which was considered a miracle cure. To maintain strength in sick people, decoctions were prepared - broths cooked from vegetables.

In the 16th century, the French began to practice adding vermicelli and other pasta to the broth. Flour soup is the most favorite dish among the Normans, and soup, which is a milky liquid slurry with egg yolks, has received world fame.

French onion soup.

The most famous French soup is onion. It has a history associated with King Louis XV of France. His Majesty spent the night in a forest house during a hunt, and late in the evening he became very hungry. It turned out to be at hand, oil and champagne, which turned out to be enough to prepare the dish.

Gained worldwide popularity gazpacho- soup from Spain. At first it was the food that the muleteers ate. Over time, this dish acquired the status of a national one in Spain, and later fell in love with people all over the planet.

Now bouillabaisse- an exquisite dish for the elite, and originally it was a traditional fish stew of Provencal fishermen.

National soup is considered a miracle of German cuisine - aintopf. For its preparation, literally everything that is in the house is used, from vegetables to sausages. The result is an extremely thick dish.

Russian soups

For liquid dishes in Russian, at first there was no place for French soup, and such food was called prosaically, but succinctly: bread, stew, gruel, yushka. In the book monuments of Russian history "Domostroy" and "Painting of the Tsar's Meals" a variety of dishes are described: shti, brew, stew, and numerous variants of zatirukh, messes, talkers, pickles and tyuri are presented.

All liquid dishes in Russia in ancient times were divided by calorie content into poor and rich. In high-affluence houses, rich cabbage soup was served, which was distinguished by richness and density, and cabbage soup boiled in water with cabbage and onions was empty.
In the old days, lunch necessarily began with a liquid dish, which is why they began to be called the first. They often came with additional dishes, some of which were prepared together with the main one (dumplings, dumplings), while others were served separately in portions (patties, fried cereals).

The lexicon of the Russian people began to be enriched thanks to the “window to Europe” that Peter the Great opened. Various, hitherto unseen dishes began to appear on the tables, and from the lips flew: broth, puree soup, dressing soup.

A revolution in the field of soups was the invention in the United States at the turn of the 19th and 20th centuries of semi-finished soups. During the Great Depression, the innovation became very popular, as even former housewives had to work. For soldiers and travelers, concentrated soup was simply irreplaceable.

In the Soviet Union, the production of such semi-finished products was also started.

Some copies were placed in glass containers or packaged in bags. Now you can also find various options for concentrated first courses.

Useful video on the topic

Mushroom soup is a common dish in European cuisine. Most often it is cooked with porcini mushrooms, chanterelles and even dried mushrooms. Particular attention should be paid to cream soups based on mushrooms, which are especially popular in restaurants and cafes and are served in miniature bowls. But still, soup with dried porcini mushrooms cannot be compared with anything, the recipe of which each housewife selects according to the requirements of her household and to her taste. You can cook mushroom soup quickly enough, and most importantly, you don’t need to look for some exquisite ingredients for this dish. Most often, all the components of this first course are present on the shelves of every hostess.

History of mushroom soup

Despite the fact that mushroom soups are especially popular in Europe, it is believed that Asian countries are still their homeland. At the same time, the first mushroom soups were prepared on the basis of potrobello mushrooms, or shiitake mushrooms, or white mushrooms. Most likely, the first mushroom soups were prepared long before our era, since their main ingredient was one of the most accessible in the forests and glades for our ancestors, when there was no market, no shops, no markets.

Nowadays, it is traditionally prepared with the addition of milk or cream, and its consistency is brought to a maximum puree. Also add melted or grated hard cheese at the end of cooking. Cream soups with mushrooms have been prepared since about the 17th century, when entrepreneurs already learned how to grow champignons in artificial conditions. It was in France, so this country is considered the birthplace of mushroom puree soups.

But the soup with dried porcini mushrooms is cooked on the water and only one aroma, spreading around the house, can drive even the most sophisticated gourmets crazy.

Recipe for a delicious soup based on dried porcini mushrooms

Dried porcini mushrooms give the soup not only a pleasant aroma and appetizing appearance, but also make it very satisfying. Making this soup is a real pleasure. And the process itself does not take too much time. You just need to prepare - wet the mushrooms.

Dried Mushroom Soup Ingredients:

• 60 g dried mushrooms per 1.2-1.5 liters of water
• 4 medium potatoes
• 1 head of onion
• 1 carrot
• 100 g thin vermicelli or noodles
• vegetable oil for frying vegetables
• salt and spices to taste
• greenery.

Cooking method:

1. Rinse porcini mushrooms, soak in water for 15-20 minutes. During this time, he will have time to swell. Do not pour out this water, but add it together with mushrooms to boiling water for soup.

2. Put the mushrooms in boiling water.

3. Cut the onion and grate the carrots. Fry the vegetables in vegetable oil and add to the mushrooms.

4. Peel the potatoes, cut into cubes and also add to the soup. All the ingredients are cooked together for about 15 minutes.

5. Add vermicelli or noodles, salt, pepper and add other spices to taste. Cook the soup until the vermicelli is ready.

This is about 2-3 minutes, as the vermicelli will boil in the process of further infusion of the soup. At the end, add dry herbs and let the soup brew for about 20 minutes. Most likely, it is the waiting at this stage that is the most difficult part of making mushroom soup, because the smell has already sent a signal to the stomach.

This soup should be served hot after cooking. The aroma and appearance of the dish will exceed all expectations. Before serving, finely chopped fresh herbs can be added to the soup. Be sure to add a spoonful of sour cream to each plate, and then such a soup will become a favorite treat for all family members.

Useful properties of mushroom soup

Porcini mushrooms in their chemical composition are often equated with the most dietary and healthy meat.

This is the richest source of protein and carbohydrates, in addition, porcini mushrooms contain a considerable amount of useful trace elements and vitamins, even in dried form. Mushrooms contain a special acid - pantothenic, which, when ingested, relieves fatigue and irritation. Eating mushrooms and based on them will not only not harm the figure, but also prevent the appearance of cellulite. That is why mushrooms are very often replaced with meat and products based on it during weight loss.

It is believed that mushrooms have antibacterial properties, and their regular consumption can prevent the development of cancer cells and atherosclerosis. Porcini mushrooms lower the level of "bad" cholesterol in the blood.

An interesting video on the topic: "Soup with dried porcini mushrooms: recipe and useful properties":

Soups in Russia have long been cooked in pots, and later in cast iron. They ate them with wooden spoons, there were no others then.
Mushroom soups are always a success both on Lenten and ordinary days. They can be served without fear at any table - and all diners will certainly be satisfied.
On mushroom broths, as a rule, soups are cooked with pasta, potatoes, cabbage and other vegetables (shchi, borscht, hodgepodges, pickles) and with various cereals.
The most traditional is mushroom soup with pearl barley.
It is difficult to say when soups appeared in the human diet. In any case, in the oldest cookbook written in China 4700 years ago, one of the sections was devoted to soups....

Russian lunch is unthinkable without the first course - soup, cabbage soup, borscht. This national tradition comes from ancient times, when the original liquid dish was liquid stew, and the word "soup" appeared only in Peter's times. Stews, turi, zatiruhi, salomats, slivukhi - all these primordially Russian dishes were prepared from a wide variety of products: lentils, turnips, cabbage, and later - potatoes, onions, various cereals added to soups. Only prisons in peasant families were prepared for several types. This dish, which is a liquid mixture of kvass (milk, water) and rye bread, onions, herbs and vegetable oil, was extremely popular.

Russian cuisine is famous for its filling soups, which are cooked on broths and decoctions of meat, fish, mushrooms and vegetables rich in extractive substances. Sauerkraut, kvass and pickles, tomatoes, onions, garlic and root crops, which are widely used in the preparation of first courses, enrich soups with acids, aromatic and spicy substances that stimulate the activity of the digestive glands.
The main types of Russian soups gained world fame - cabbage soup, borscht, pickle, selyanka, fish soup, okroshka. The old tradition is remarkable and deserves support - to serve cereals and flour products to soups: buckwheat porridge, pies, pies, cheesecakes, cereals, kulebyaks and other products rich in starch. They increase the nutritional value of soups and complement their composition.
Since ancient times in Russia, soups were cooked in pots, and later in cast iron. They ate them with wooden spoons (so that the lips do not burn, and there were no others).
It is difficult to accurately determine the era when soups first entered the human diet. In any case, in the oldest cookbook written in China 4700 years ago, one of the sections is devoted to soups.
The lack of scientific information is successfully filled by myths and legends. So, wall hieroglyphs in one of the Egyptian temples (third millennium BC) tell how one of the pharaoh's slaves stole a chicken and, not knowing what to use it for, boiled it in boiling water. The thief was caught at the scene of the crime and taken to the foot of the throne of the lord along with material evidence of his crime. Pharaoh, however, was so impressed by the taste and smell of chicken broth (before that the Egyptians did not know how to cook it), that he generously forgave the slave and made him his head cook. The inscription on the wall of the temple of Osiris in Mefes conveyed the name of the unlucky "inventor" of chicken broth - Menes.
Strong broths are useful for all healthy people, as they help restore strength. This was already known in ancient Greece. Before the Olympic Games, their participants sacrificed a goat and a calf to Zeus, cooked the strongest broth from their meat, and then drank it before the competition.

Of course, soups appeared much later than fried dishes, since people mastered the art of cooking only after the invention of pottery. Initially, these were primitive concoctions, but gradually they turned into complex culinary compositions, consisting of a wide variety of products.
The soup became so firmly established in the composition of food that already at the end of the 18th century it was necessary to create all kinds of canned soups. In 1763, M.V. Lomonosov, in order to supply the then planned polar expedition, ordered the food departments to "make dried soup with spices and without spices for one and a half pounds."
For the invention of a method for preserving various products, including broths, the Parisian pharmacist Nicolas Francois Appert was awarded the title "Benefactor of Humanity" in 1809.
In Russia, scientists D.I. Mendeleev and V.N. Karazin dealt with this problem. For the first time, the factories of the merchant Kadykov in the Novgorod province began to produce dry broths for wide consumption. It is curious that back in 1812, Anna Kern's father, Pyotr Poltoratsky, organized the production of canned broth to supply the Russian army. It is only a pity that the convoy with this valuable product, heading to the Russian army, was captured by the French.
In England, the industrial production of canned soups has been engaged since the beginning of the 19th century, and in the USA since 1847, and now their production reaches three billion cans a year.
In our country, another direction has become widespread - the production of freeze-dried dry soups.

Soup- This is a hot first course, which is revered and loved in most countries. Soup differs from other dishes in composition, often it includes at least 50% liquid, mainly broth on meat or vegetables.

The recipe for soup has been formed many centuries ago, since the utensils for its preparation appeared. In the ancient East, this dish began to be prepared several decades before our era, since it was from the eastern countries that the technology for the production of suitable dishes reached other cities. The first soups were cooked in pots made of clay and stone, in this form all the ingredients of the dish retained their properties. In this liquid dish, all products are in harmony with each other and complement each other, resulting in an excellent taste and aroma.

With the advent of porcelain ware, this light dish became popular in southern Europe at the end of the fifteenth century, and by the end of the eighteenth century, the whole world knew about the soup. Soup was a sign of a good life in the house and a family man. A homeless person, constantly on the move, could afford a hot first course only in canteens or restaurants.

In modern culinary business, there are more than 150 recipes for soups, which are divided into more than a thousand subspecies, each housewife prepares this dish in her own way and each has her own individual taste.

In Russia, the first hot liquid dishes were called stew, the definition of "soup" was brought from Europe by Peter the Great. In Russian writings, the name of liquid dishes is found, such as pickles, cabbage soup, fish soup, saltwort, borscht and stews.

VARIETIES OF SOUPS

Due to the wide variety of recipes for the first hot dishes, soups are usually divided by type. First of all, dishes are divided according to the temperature at which the soup is served, so hot soups include pickle, shurpa, gruzdyanka, bouillabaisse and hodgepodge. All these dishes are served at temperatures up to seventy degrees Celsius, it is with this heating that the taste and aroma of hot soup is revealed.

There are also soups that are served chilled, these include tarator, okroshka and hlodnik. The temperature of such dishes should not exceed 12 degrees Celsius.

Some varieties of soups are usually served hot or cold; their serving does not change the taste of the dish. These soups include fish soup and gazpacho, both soups are tasty at any temperature.

Dishes can be divided according to the liquid with which it is prepared. So soups can be prepared with kvass, beer, milk, fermented milk products, brine, wine, fruit or vegetable juice and broth.

Soups can be divided according to the constituent main ingredient. So, for example, culinary experts refer to borscht as a vegetable soup, since the main color and taste of this dish completely depends on beets. By the same principle, fish, mushroom, vegetable, meat, dairy, seafood, fruit and cereal soups can be distinguished. In exotic countries, the variety of main ingredients will be wider, since in such countries soups are prepared from larvae, cockroaches and all kinds of living creatures.

According to the manufacturing technology, soups are divided into:

• transparent (ear, yurma, stew, consommé);
• gas stations (borscht, cabbage soup, pickle);
• thickened (soup with the addition of additional ingredients);
• puree soups (gazpacho);
• fried (shurpa, bouillabaisse);
• combined ( soup with seafood and noodles);
• sweet (sirocco, milk, bread).

According to their location, soups can be divided into Russian cuisine, Western European, Baltic, Central Asian, Transcaucasian and Far Eastern cuisines. So in Russian cuisine there are the largest number of recipes for this dish. In Western Europe soups-puree and transparent prevail. Baltic cuisine is similar to Russian and has many recipes for preparing delicious hot dishes. In Central Asian cuisine, preference is given to fried soups. Transcaucasian cuisine includes recipes from all over the world, while Far Eastern cuisine beckons with combined dishes.

HOW TO PREPARE SOUP

To prepare soup, you will first need a pot with thick walls and chemically neutral. Suitable enamel, earthenware, glass and metal pots, depending on the type of dish you want. The lid on the pot is useful only when cooking meat broth, for others it is not necessary. If cooking soup for a large family, then the walls of the pan should be high, and the pan itself should be quite voluminous. A porcelain, metal or enameled ladle is suitable for mixing the dish.

No matter what kind of soup you want to cook, the products in it should be fresh, clean and skinned. Since in this dish all the ingredients affect the overall taste, if at least one component is spoiled, the dish will be unfit for eating.

All components must be cut as required by the recipe; the flavor of the dish depends on the correct cutting. Also, properly cut ingredients will improve the appearance of the dish when served.

In order for the broth to be saturated, you need to take a pot with a maximum capacity of ten liters. The thick part must be proportional to the liquid part, so that soup was not very thick or runny. You need to add food to the broth with the calculation of the time of their readiness, so first of all you need to put potatoes or cereals, and lastly vegetables.

It is not worth leaving the kitchen after throwing all the components; throughout the entire cooking process, it is worth removing the foam that formed during cooking and trying the individual components for the degree of readiness.

It is worth salting the dish a few minutes before it is ready, so that all the components of the soup are sufficiently salted. While cooking the soup, after boiling, it is worth making the fire to a minimum so that the dish languishes and does not boil.

HOW TO USE SOUP

In Russia, it is customary to attribute soup to the first courses, and there is also a tradition to take this dish at lunchtime. Some varieties of liquid hot dishes are seasoned immediately before serving, for example, sour cream is added to borsch, and croutons or greens are added to light soup.

According to the rules of nutrition for each type of soup, there are recommendations for additional snacks. Lavash with greens and radish is recommended for khash, pies and kulebyaks are served with fish soup, bouillabaisse should be eaten with croutons with sauce.

In southern Asia, soup is considered the main dish, and every meal begins with it.

BENEFITS AND HARMS OF SOUP

Soup is a light and easily digestible dish, it retains the beneficial substances of all the products included in the composition. A hot liquid dish is very often used in dietary and clinical nutrition, as it is rich in nutrients and has a low calorie content.

Liquid hot dishes are able to restore the water balance in the human body, will normalize blood pressure. Chicken broth soups can strengthen blood vessels and heal a sick stomach. Soups help fight colds and any other inflammatory processes from the inside.

Vegetable puree soups are very quickly absorbed in the body and also have a large amount of vitamins and minerals. Many women very often turn to the soup diet, in which the amount of calories consumed is much lower than the calories burned. Adhering to such a diet, you can get rid of a few unnecessary kilograms without harm to the body.

In the autumn-winter period, hot soups can warm a person from the inside, improve metabolic processes in the body, and a person feels comfortable even in a strong winter cold. All in all, soup is a "supplier" of energy and a "cleaner" of extra pounds.

However, some nutritionists argue that soup is not a healthy dish, and some can do harm. While eating the soup, the gastric juice in the human body mixes with the broth and slows down the digestive processes. This slowdown can adversely affect the human body.

Since any soup is subjected to heat treatment, the beneficial substances in it do not remain, but die - as some experts say. By this statement, it can be assumed that soups are useless dishes. Meat broth very quickly penetrates the entire body without prior filtration by the liver, because of this, the body can be poisoned by unsplitted poisons.

When cooking the broth, you should choose poultry or meat, as an animal grown for industrial purposes eats concentrates and "chemistry" for rapid weight gain. During heat treatment, chemicals enter the broth and are then absorbed by a person, causing all kinds of diseases of the internal organs.

Let's take a chicken on the market and take it to the test, after the test, the antibiotic tetracycline was found in it, which, when it enters the human body, nullifies the entire microflora of the body. It is quite easy to determine the presence of this antibiotic at home; when cooking a carcass, attention should be paid to muscle tissues; after thirty minutes of cooking, the antibiotic appears as white prints on the muscles. Therefore, after a few more minutes of cooking, the harmful substances of the medicinal product will pass into the broth.

And this is the most harmless thing that a person can suffer from while eating soup. Some negligent sellers for the safety of meat products douche it with a formalin solution, so the product keeps its presentation for a long time. When formalin enters the human body, severe poisoning occurs, which can lead to the destruction of internal organs.

How many people, so many opinions, everyone should choose for themselves those tips that they consider to be true for themselves. Our ancestors ate soups cooked in the oven and on fires from the beginning, and remained strong and full of energy. The main thing is to choose the right ingredients and follow the instructions for cooking.