Hearty soups: recipes for simple and inexpensive hearty first courses

Cooking meat soup recipes

Preparing meat soups for the elderly

There is a tendency among older people to be careless about their diet. Usually they do not like to prepare meat soups and prepare fresh food for themselves, but this is the basis of proper nutrition. And during various illnesses, an elderly person must adhere to a certain diet. Creating a menu for the elderly requires a combination of medical requirements with the real capabilities of the person. Some older people do not experience digestion problems. Others must eat very carefully and follow a bland diet. That is, adapt your diet to your illnesses, the condition of your teeth, and sometimes take into account the decrease in your sense of taste and smell.

On this page we will look at how to prepare meat soups:

1.How to prepare meat onion soup for the elderly 2.How to prepare meat solyanka for the elderly 3.How to prepare meat soup with potato croquettes 4.How to prepare meat soup rassolnik with chicken 5.How to prepare Ukrainian meat borscht with pampushki 6.How to cook mixed meat okroshka 7. How to cook meat pea soup with chumar 8. Natural fisherman’s soup 9. Create a website yourself

How to cook meat onion soup

Recipe:

1. Onion - 1 pc. 2. Garlic clove - 1 pc. 3. Vegetable oil - 10 g. 4. Meat or bone broth (can be from a cube) - 1.2 l. 5. Grated cheese - 20 g. 6. bread - 2 pieces 7. Salt, ground black pepper, grated nutmeg.

Cooking method:

Cooking takes a little time.

Cut the onion into thin rings. Crush the garlic. Fry it all in oil (half the norm) until golden brown and pour in the broth. Then cook over low heat - add spices, salt for half an hour, and pour into broth cups. Fry the pieces of bread in the remaining oil, put them in the soup and sprinkle with grated hard cheese. Place the cups in the preheated oven and keep them there for approximately 2 minutes.

Soup with meat and potatoes and beans

The soup turns out very aromatic, and the introduction of beans into the recipe improves both the taste and nutritional value.

Ingredients:

Veal on the bone – 600 gr.
Beans – 1 cup
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3 pcs.
Turmeric – teaspoon
Dried basil – ½ teaspoon
Salt, pepper - according to preference
Paprika – ½ teaspoon
Vegetable oil – 50 ml.
Water – 2 l.

The beans are pre-soaked overnight.

Broth is boiled from the meat, the meat is separated from the bone, chopped, and the broth is filtered.

The onion is cut into thin half rings, the carrots are grated on a coarse grater and sautéed with the addition of turmeric.

Place the broth on the fire, bring to a boil, add vegetables and beans. Cook until the beans are ready.

Let the soup brew for 10 minutes. and serve.

How to cook meat solyanka

Recipe:

1. Beef - 100 g. 2. Ham - 50 g. 3. Sausages - 60 g. 4. Small onion - 1 pc. 5. Sauerkraut - 50 g. 6. Pickled cucumbers - 50 g. 7. Tomato paste - 1 tbsp. 8. Butter - 1 tbsp. 9. Sour cream - 100 g. 10. Salt, bay leaf.

Cooking method:

Prepare meat soup: wash and boil the beef. Finely chopped onion and lightly fried, cook for 5 minutes in a small amount of broth with tomato paste. Cut cucumbers, sausages, ham and boiled beef into strips. Place everything in a pot, add prepared onions, chopped cabbage and bay leaf. Pour in meat broth and cook for 5-10 minutes. Taste and add salt if necessary. Pour into plates and add sour cream. Served with black bread.

Potato soup

Ingredients:

Water – 3 l,
Beef – 400 g,
Potatoes – 3 pieces,
Carrots – 2 pieces,
Onions – 1 piece,
Garlic – 2 cloves,
Tomatoes – 2 pieces,
Vegetable oil – 1 tablespoon,
Salt, black peppercorns, herbs - to taste.

Preparation:

I put the previously prepared beef broth, strained through a nylon sieve, on the stove.
I peel and cut vegetables. I start with potato and carrot tubers. I cut one carrot into slices and leave the other for frying.
I send the chopped potatoes and carrots into the broth (it should boil slightly).
I peel the onion and cut it into rings, grate the carrots on a coarse grater. I send the vegetables to sauté in vegetable oil. Medium heat, cooking time - 2-3 minutes with constant stirring.
I'm working on tomatoes for soup. I peel the skins of the vegetables and cut them into small cubes. I send it to the carrot and onion mixture. Only at the end do I add salt. Cover with a lid, turn on low heat and simmer for 8 minutes.
While the sauté was being prepared, the potatoes and carrots were cooked. I discard the steamed vegetables. I add pepper and throw in bay leaves. I crush the garlic through a press and add it to the broth. I cook for 10 minutes.

Video recipe

The aromatic and rich potato soup with tomatoes is ready. Serve with a sprinkle of herbs on top and a spoonful of sour cream. Eat for your health!

How to make meat soup with potato croquettes

Recipe:

For croquettes: 1. Meat broth - 300 g. 2. Boiled potatoes - 5 pcs. 3.Egg yolk - 1 pc. 4. Flour - half a glass. 5. White crackers - half 1 tablespoon 6. Melted lard - 100 g. 7. Salt, dill or parsley. For minced meat: 1. Boiled meat - 200 g. 2. Oil - 1 tablespoon. 3.Onion - 1 pc. 4. Meat broth - 2-3 tablespoons 5. Allspice, salt.

Cooking method:

Pass boiled hot potatoes through a meat grinder. Add yolk, flour, salt. Mix everything, form croquettes giving them a round or oval shape. Pass the meat and onions fried in oil through a meat grinder. Add salt, pepper, mix everything. Fill the croquettes with the resulting minced meat, roll them in breadcrumbs and deep-fry until golden brown. Serve the croquettes hot with the broth, sprinkled with finely chopped dill or parsley to taste.

Meat broth soup

In the daily bustle, people often forget about proper nutrition and load their bodies with heavy and sometimes not entirely healthy food. To give your stomach a little rest, you can pamper it with a good soup at least a couple of times a week.

To do this, you should not use instant foods that are full of preservatives and other chemicals. It’s better to make your own, for example, noodle soup. With meat and seasonings it will turn out even tastier. And you will need the most common products: for 0.5 kilograms of meat with bones - 100 grams of vermicelli, 5 potatoes, salt, onion, 1 carrot, spices, a little vegetable oil and herbs.

As soon as all the listed products are on the desktop, you can start preparing noodle soup. With meat, this dish will take a little longer to cook. But the result is worth it. The technology here is simple:

First you need to prepare the broth. To do this, put the meat in a pan, add water, and then cook for a couple of hours after boiling. The fire should be low so that the process occurs gradually. When the meat is ready, remove it from the pan and set it aside.
Cut the potatoes into medium-sized cubes, place them in boiling broth and cook for about a quarter of an hour.
After this you can add vermicelli.
At this time, the meat must be removed from the bone, divided into small pieces and put back into the boiling soup.
While the dish is being prepared, cut the onion into medium-sized strips and chop the carrots on a coarse grater.
After this, fry the prepared products in oil until golden brown, transfer to a saucepan and cook everything together for about 5 minutes.

It turns out simply amazing noodle soup. With meat it will be more high-calorie and nutritious. Once poured into plates, the dish can be generously sprinkled with fresh chopped herbs.

How to cook rassolnik meat soup with chicken

Recipe:

1. Small chicken - 800 g. 2. Carrots - 2 pcs. (medium) 3. Onions - 2 pcs. 4.Parsley root 1 pc. 5. celery root 1 pc. 6. Potatoes - 5-6 pcs. 7. Cucumber - 2 pcs. 8. Sour cream - 4 tablespoons 9. Melted butter - 1-2 tablespoons 10. Salt, black allspice (5 peas), bay leaf, dill and parsley.

Cooking method:

Pour water over the chicken and cook until half cooked, then add the roots and onions fried in oil into the broth. As well as diced potatoes and poached cucumbers. Add bay leaf, pepper, boiled cucumber, strained brine one glass. Cook until done. Remove the chicken from the prepared pickle, cut lengthwise, then crosswise into several pieces. Place a piece of chicken into plates, pour in pickle, season with sour cream and herbs.

All the secrets of stewed potatoes with meat

What to cook with? You can cook stewed potatoes with meat in a saucepan (preferably with a thick bottom) on the stove, in pots in the oven or in a slow cooker - I cooked it in a saucepan.

Why fry if the dish is stewed? Regardless of the cooking method, the meat pieces must first be fried and then simmered until soft. This is where the secret of the juiciness of the dish lies. It is worth frying in a frying pan separately (first the meat over high heat, then the carrots and onions over medium heat until transparent), but you can also immediately in a thick-walled pan, adding one first and then adding the other.

With what meat? Any type of meat from fatty pork to diet rabbit is suitable for cooking. For those interested: before frying the meat, try marinating it in soft Dijon mustard - the taste will be even richer and richer.

Does the variety of potato matter? What other than potatoes? It is better to take potatoes that are not overcooked, with a moderate starch content. Vegetables go well with meat and potatoes - not only carrots and onions, but also sweet bell peppers, eggplants, and zucchini. Cabbage stewed with potatoes and meat is another classic dinner dish that is loved by many families.

What about seasonings? Pay attention to seasonings. Dried dill, bay leaf, thyme and black pepper are a classic combination that will enrich the flavor of the dish. A couple of cloves of garlic, added to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? Tomato or pureed tomatoes are great. You can add a spoonful of sour cream to the tomatoes for tenderness, and replace the water with broth for greater richness. Adjust the amount of gravy at your discretion. If you like to soak the “yushka” with bread, increase the amount of liquid.

How to cook Ukrainian meat borscht with pampushki

Recipe:

1. Beef - 300 g 2. Beets - 300 g 3. Fresh cabbage - 400 g 4. Potatoes - 500 g 5. Carrots - 100 g 6. Fresh tomatoes - 400 g or 100 g tomato paste . 7. Onions - 2 pcs. 8. Garlic - 1-2 heads. 9. Flour - 1 tbsp. 10. Fat - 200 g. 11. Lard - 50 g. 12. Sour cream - 100 g. 13. Sugar - 1 tablespoon. 14.Vinegar - 2 teaspoons. 15. Salt, allspice black 2-3 peas, Bulgarian, bay leaf, parsley and dill.

For donuts:

flour - 300 g, 3-4 glasses of milk, 10 grams of yeast, salt. 1 tbsp sugar, 1 tbsp. a spoonful of vegetable oil, 1 head of garlic, 0.5 cups of kvass for garlic dressing.

Cooking Ukrainian meat borscht

Boil the meat until done. Cut the peeled, washed beets into strips, sprinkle with salt, sprinkle with vinegar, stir, and place in a saucepan or deep frying pan. Add fat, tomato paste (or tomatoes), sugar, and simmer until the pool is ready. Cut the peeled and washed roots and onions into strips and pleat with fat. Prepare flour dressing. Strain the broth or skim off the foam when cooking the broth. Cut the meat into pieces. Place the potatoes, cut into slices, into the broth and bring to a boil. Then add fresh cabbage cut into strips and cook for 10-15 minutes. Then add stewed beets, sautéed vegetables, flour dressing, finely chopped bell pepper, salt, spices and bring the borscht to readiness. Season the finished borscht with garlic and parsley, crushed with lard, and bring to a boil. Then let it brew for 20-25 minutes. When serving borscht, add sour cream, meat, and herbs. Borscht will be delicious if you serve it with hot pampushki with garlic.

Preparation of donuts:

Dissolve yeast, salt, sugar in warm milk, add vegetable oil and flour. Knead the dough and leave to ferment. Divide the finished dough into small pieces (25 g each), roll into balls, place in a greased baking sheet. Let rise and bake at 180 -210 degrees. Add salt, vegetable oil, kvass to the crushed garlic. Stir everything evenly. Pour the resulting dressing over the freshly baked donuts.

Vegetable soup with beef broth

To prepare a rich soup with the addition of vegetables, you will need a large amount of ingredients and ready-made beef broth.

Ingredients:

Beef broth – 2.5 l,
Potatoes - 4 pieces,
Carrots – 1 piece,
Bell pepper - half a vegetable,
Onion – 1 head,
Pickled ginger – 3 tablespoons,
Celery – 2 stalks,
Marinated mushrooms – 100 g,
Lemon - a few slices
Pepper, salt, fresh herbs - to taste.

Preparation:

I take a 3-liter saucepan. I pour the prepared broth and cover with a lid. I set the heat to medium.
I'm preparing the vegetables. I peel the potatoes and cut them into cubes. Grate the carrots. I finely chop the onion and ginger, cut the celery into pieces, and chop the mushrooms finely. I remove the seeds from the bell pepper and chop it.
I cook onion and carrot frying in vegetable oil in a separate frying pan. I stir and sauté over low heat.
After the broth boils, add the potatoes. After 10 minutes, I lower the roast and the remaining crumbled ingredients (except ginger) into the soup. After 15 minutes I add it along with lemon slices. I turn off the stove and leave the soup to steep, tightly closing the lid.

Video recipe

Serve the dish seasoned with fragrant herbs.

How to cook mixed meat okroshka

Recipe:

1. Bread kvass - 1.5 l. 2. Boiled meat - 250 g (instead of meat you can boiled sausage, frankfurters, sausages). 3. Fresh cucumbers - 2 pcs. 4. boiled eggs - 2 pcs. 5. Ready mustard - 1 teaspoon. 6. sour cream - 1 tbsp. 7.Salt, sugar, green onions, dill.

Cooking method:

Cut the meat (or sausage) into cubes. Cucumbers, egg whites, green onions, and dill - in small pieces. Rub the yolks through a strainer, mix with mustard, sour cream, salt, and sugar. Dilute everything with bread kvass and combine with meat, egg whites and herbs.

How long to cook beef

To make the meat soft, take a piece no larger than two kilograms. The smaller the piece, the less time you will need to cook it.

How long to cook beef until done?

How long to cook beef in pieces

If you decide to save a little time and cook the beef in pieces at once, rest assured that the meat will be ready in 25-40 minutes , depending on what pieces you cut to size. The cooking algorithm is described above, do not forget to remove the foam and add salt.

How long to cook beef on the bone and without the bone

If we cook beef on the bone, the broth turns out tasty, rich, and then it can be used to prepare the first course. Cooking beef on the bone is enough for 1.5 - 2 hours , based on the size of the piece, check the readiness of the dish with a fork or knife. The cooking time for boneless is described above - from 2 to 3 hours , if it is a smaller piece or several small pieces, then 30-40 minutes is enough.

How long to cook beef for soup

For soup, meat is usually boiled on the bones, ribs or other parts. It is enough to cook on the bone for 1.5 - 2 hours (also depends on the size), removing the foam immediately after boiling, otherwise the foam flakes will settle to the bottom of the pan, and the broth will not turn out clear. A gentleman's set of spices that will highlight the taste of beef - salt, peppercorns and bay leaf.

How long to cook beef for a child

Usually mothers prefer to buy their children veal rather than beef. The meat is much more tender and cooks faster. How to cook beef for a child and how long it takes.

If the child is small, we cook boneless beef, we also need filtered water, carrots and onions. If the child is over a year old, you can add a little salt.
Cooking time for meat depends on the size of the selected piece. 100 grams of meat is cooked for 30 minutes , 100 grams of minced meat - 10 minutes, for a piece on the bone it takes an hour. So, we cut up a piece of meat, fill it with filtered water and you can put it on the fire.
When the water boils, be sure to remove the foam, cook for literally 10 minutes, and then drain the primary broth. Children under one year old should not be given broth. Fill with filtered water again and set to boil.
If we cook meat on the bone for an adult child, 30 minutes before it’s ready, throw in the peeled onion and carrot pieces. Check readiness with a knife or fork. Boiled meat should be very soft. If you doubt its readiness, cut off a piece, look at the cut, and you can try it.
You can serve beef to your child in different forms - puree it in a blender, cut it into pieces and serve with a side dish.

Cooking meat pea soup with chumara

Recipe:

For soup: 1.Water - 2.5 l. 2. Lamb - 600 g. 3. Potatoes - 5 pcs. 4. Carrots - 1 pc. 5. Peas - 1.75 cups. 6.Onion. For the dough: 1. Broth 1.3 tbsp. 2.Egg - 1 pc. 3.Sifted flour - 1 tbsp. 4.Salt

Cooking method:

Chumara - Tatar dumplings. Using wheat flour, eggs and salt, knead the dough in warm broth. It should be quite liquid, but not immediately flow off the spoon. For the soup, cook lamb broth and add peas, pre-soaked for several hours, into it. When the peas are almost cooked, add the diced potatoes and the pleated onions and carrots. 5 minutes before readiness, place pieces of dough, scooping the tip of a teaspoon into the boiling soup. The finished dumplings should float to the surface.

Rice soup with meatballs

Another simple rice soup recipe, but with meatballs. For rice soup with meatballs you will need the following ingredients:

2 liters of broth;
70 grams of rice;
300 grams of minced pork;
1 egg;
3 pieces of potatoes;
1 carrot;
Greens, salt, pepper to taste.

Preparation:

First, let's take on the potatoes. We clean it and cut it into strips.
Peel the onion in half rings and add it to the prepared broth along with the potatoes.
We wash the rice with water and also add it to the pan. We wait until the potatoes are almost completely ready and add the grated carrots to the soup and cook over medium heat.
Now let's start with the minced meat. Add salt, pepper, egg to it and mix thoroughly. Then we form small balls.
We also send the meatballs to cook with the rest of the ingredients, you can turn up the heat a little and cook for about 7 minutes.
Add greens to the finished soup and serve.

Bon appetit!

how to cook regular soup with meat?

take a pan of water, put the meat in it and put it on the fire. As soon as it boils, throw in the chopped potatoes, you can take the meat out and cut it, and throw it back in. Grate carrots and chop onions, fry it all and throw it into the soup. don't forget to add salt. add pepper (peas) and bay leaf. and cook everything. You can also add chicken cubes. It turns out delicious too. Just make sure you don’t overdo it with salt.
One of those soups. Fry pork ribs. While they are cooking, simmer the onions and carrots in a frying pan afterwards. When the meat is almost ready, I add rice, potatoes, and stewed vegetables. Lastly, I chop the tomato and add spices to taste: salt, pepper, canned dill, bay leaf.
I like two soups with meat, bean soup and regular soup with buckwheat. For beans 1) I fill a piece of meat with water and put it on the stove, while the meat is cooking, I peel the potatoes, cut them, throw them into the meat, then drain the water from a can of red beans, rinse them and add them to the pan, throw in a bay leaf, then cook fry (finely chop the onion and grate the carrots, then fry it all), and add it to the soup, wait another 15 minutes for everything to finish cooking. If desired, you can add fresh herbs and add salt naturally. 2) For regular buckwheat, everything is the same, only instead of beans, I sprinkle in a handful of buckwheat
Goulash soup (Gulyasleves) Cut the meat into pieces, fry over high heat in fat until light brown, add finely chopped onion, fry until the onion is soft. Add hot pepper, after a minute add paprika, quickly fry, pour in wine, evaporate by half. Pour in a liter of water, bring to a boil, cook over low heat for 1.5 hours. Peel the potatoes and turnips and cut into cubes. Make chipette using regular egg noodle dough. Add potatoes and turnips to the meat, cook until almost done (15-20 minutes). Peel the pepper, cut into squares, add to the soup (+ tomatoes, if you want), salt, pepper, add a spoonful of paprika, after 10 minutes add chipette. Serve hot. 800 g beef (shank); 2 tbsp. l. pork fat; 2 onions; 2-3 sweet peppers; 1 potato; 0.5 turnips; 2 tbsp. l. smoked paprika; a handful of chipettes; salt, black pepper
Ingredients for a simple soup with meat: beef or pork 100-150 gr. , fresh cabbage 100 gr. , rice 1 tablespoon, onion 1 onion, 1 carrot, salt, bay leaf, pepper to taste, vegetable oil for frying.
Preparing soup with meat: The soup is very simple and quick; if you are in a hurry and use pork or veal as meat, it can be prepared in half an hour. As always, I make soup with two broths. I cut the defrosted or chilled meat into small pieces (so that they cook quickly). I throw the meat into a pan of hot but not boiling water. I bring it to a boil, but don’t boil it. Then I drain the first broth, wash the pan, and rinse the meat under cold water. I pour cold filtered water into the pan. I haven't written before, I always use filtered water to avoid the smell of bleach. I put the boiled meat in cold water and put it on the fire.
If the meat is beef, then it needs to be cooked for half an hour. If it's veal, like mine, or pork. Then immediately add chopped cabbage and a tablespoon of rice to the meat. Cooking time for rice is 25 minutes, i.e. after 22 minutes you can season the soup with fried onions and carrots. We prepare the frying as always, cut the carrots, start frying first. Then add the chopped onion to the fried carrots.
2-3 minutes before readiness, add the roast to the soup. Salt, pepper, add bay leaf. Boil a little and the soup is ready.
I think you noticed that there are no potatoes in the soup. It's just a coincidence. Potatoes can be added to the soup about 15 minutes before they are ready to cook.
Eat Healthy!
Meat soup
1. Pour water (or boiling water), add meat, bring to a boil.
2. Add a whole onion or finely chopped onion and at the same time carrots (whole or julienned), parsley, radish, turnips, and beets. At the same time or earlier, vegetables such as legumes and sauerkraut are added to soups. But more often they are cooked separately, in parallel with the main soup in another container and mixed together towards the end of cooking.
3. After 30 minutes, you can add potatoes, wheat, rice, buckwheat.
4. 35-40 minutes after the start of cooking, you can add fresh cabbage of various types, zucchini, etc.
5. After 45 minutes, 1 hour, tomatoes, pickles, apples (sour).
6. After 1 hour 20 minutes add spices (second onion or green onion, garlic, dill, and salt, etc.). At the same time or a little earlier, remove the onion, whole, from the soup so that it does not fall apart and its leaves, boiled with an unpleasant taste, do not spoil the soup. A Russian proverb says about such soup from a careless housewife: You will spit more than you eat.

Beef broth is a healthy, flavorful, low-fat base. An excellent preparation for future culinary creations. What kind of soup can you make with beef broth? The choice is huge, I will look at 10 delicious and quick step-by-step recipes for soups with beef broth.

The number of cooking options at home is limited only by the available ingredients, the amount of free time, culinary skills and imagination of the housewife.

It is better to cook soup from beef pulp or meat on the bone. Before cooking, remove pieces of lard, tendons and film. Properly made beef broth is clear and rich in flavor. This is the broth that is suitable for making soup.

Cooking natural fisherman's fish soup

Recipe:

1. Fresh fish - 1 kg. (Pike perch, pike, large perch, cod, ruff, etc.). Onions - 1 pc. 3. Celery roots, parsley, 4. Salt, black allspice, bay leaf, parsley and dill.

Cooking method:

Clean the fish, separate the fillets from bones and skin. Wash the heads (without gills), bones and skin thoroughly, place in a saucepan, then add water, add roots, fried onions, salt, bay leaf and simmer over low heat. Moreover, carefully skimming off the foam until the broth acquires a pleasant taste. After this, strain the broth, add fish fillets, cut into portions, into it and cook. When the fish is cooked, remove it from the broth with a slotted spoon and place it on a dish. Strain the broth again. Before serving, place heated pieces of fish into plates and pour in broth. First season the broth with finely chopped parsley and dill. You can serve pies or kulebyaka with fish along with the fish soup. Previous: Proper Nutrition for the Elderly

Next article: How to prepare lecho from bell pepper

Light beef broth soup with vermicelli

Ingredients:

Water – 2 l,
Beef (pulp) – 0.5 kg,
Carrots – 1 piece,
Onion – 1 piece,
Potatoes - 3 large tubers,
Vermicelli – 2 handfuls,
Green onions, dill, parsley - to taste,
Salt pepper.

Preparation:

I prepare the meat pulp for cooking. I cut it into pieces immediately and wash it thoroughly. I don’t cook it whole, but in sliced form, so that it cooks faster and then I don’t have to fish out the beef.
I cook on medium heat. When the broth boils, remove the foam and reduce the heat to low. Only at the end do I add salt.
While the beef is cooking, I prepare the roasted vegetables for the soup. I wash and peel the onions and carrots. I cut the onion into rings and chop the other vegetable using a coarse grater. First I fry the onion, then add grated carrots. I stir carefully and sauté over low heat.
I peel the potato tubers and cut them into cubes. When the beef is cooked, I send in the potatoes. After 15 minutes I add sauteing.
I put the pasta in the soup, throw in a bay leaf, and stir. I increase the heat to high so that the “worms” do not stick together.
After two minutes, I lower the temperature of the stove. I let the soup sit for 10 minutes. Add spices and salt to taste.
I put the finished beef broth soup into bowls. I decorate with greenery.

A great lunch is ready!

Helpful advice. For baby food, add fresh chopped vegetables instead of frying.