How to choose pots for stew?
The recipe for Old Moscow soup involves the use of clay pots. If you don’t have these, we recommend purchasing them. Then you can cook various stews, soups, and main courses in them. But there are many different options for clay pots in stores. How to choose the right cookware?
What you need to know when choosing pots for your needs:
- They come in very different sizes. From very small ones, 200 ml, to impressive vessels that can hold several liters of food. Since we need portioned pots, we will consider those whose volume does not exceed 800 ml. If you are going to not only try the Old Moscow soup recipe, but also master the principles of preparing many other dishes in pots (including the second ones), it makes sense to choose portioned dishes with a capacity of 500-800 ml. Do you want to cook only soups? Then take pots that can hold 300-400 ml of food.
- The thickness of the walls and bottoms of the pots should be the same and uniform. Otherwise, the dishes may crack during use.
- Some pots are glazed, others are not. This does not affect the functionality or service life of the cookware. However, experts say that in uncoated pots, food acquires a zest in taste.
We chose the pots. All that remains is to master the recipe for Old Moscow stew. This dish is sure to please your whole family. And especially for you, since its preparation does not require any intricate and hard-to-find ingredients.
Chowder in Russian
I want to show you how to make onion soup. This is a wonderful first choice for lunch. Remember the recipe and repeat! Chowder recipe made with corn, potatoes, celery, onions, milk, white wine, chicken broth and cheddar cheese.
Mackerel is an excellent fatty fish that has a very bright taste. I often make mackerel fish soup using a recipe that I liked in Vietnam.
Today I am happy to share it with you. Bean soup is very tasty and nutritious. Try the Georgian version of preparing this dish. Fish chowder recipe - preparing a chowder from fish, carrots, celery, corn, bell pepper and cheese.
True mushroom lovers, don’t pass by, and I will teach you how to cook an incredibly aromatic, satisfying and tasty stew that you simply can’t tear yourself away from. Take this recipe into service. Suharnitsa is an old recipe for Russian stew that has come down to our time from Siberian families of shepherds and hunters. Siberians made crackers when they went hunting or to pastures for a long time and far away.
I suggest making an interesting pizza-style soup - with mushrooms, sausage and cheese. It turns out unusual, appetizing and tasty! Tver soup is a dish, as the name suggests, originally Russian.
Well, we cook, eat and imagine ourselves as large landowners of the 19th century. Hearty and tasty, but quite easy to prepare, northern chowder is the perfect dish for a hearty lunch.
Let's look at the recipe for northern stew for all occasions. Lentils are not an easy grain to eat, but if you prepare them correctly, you can get a very tasty and healthy dish. With this lentil chowder recipe, you can prepare a hearty chowder for lunch or dinner.
Recipe for chowder made from fried onions, bacon, bell peppers, corn, chicken broth, milk, cream, cheese and green onions. A very interesting thick and aromatic cheese soup with vegetables. It's very easy to prepare, but everything turns out incredibly tasty. Let's look and write down the recipe for cheese soup right now.
I would like to introduce you to Czech cuisine, namely the Czech soup “Chesnechka”. You can find several options for its preparation, but the essence of the stew is simple: broth, potatoes, garlic and crackers. For a variety of fish first courses, I offer a recipe for how to prepare tomato soup with fish and potatoes.
I would like to advise you on a recipe for making quick chicken soup with corn and ginger. Delicious chicken broth soup - light but filling and a little spicy from the healthy ginger.
And this in 10 minutes. Recipe for pork stew with green peas in mustard and sour cream sauce. The dish is simple and quick to prepare and it turns out very tasty.
Keywords
An ancient Russian dish with the taste of fish soup and the aroma of crayfish. Served on Sundays and holidays with kulebyaki.
The recipe for how to cook soup Suvorov style is very simple and even an inexperienced housewife can do it. This stew will be an excellent option for lunch, as well as a good alternative to the usual soups. My husband used to have a hard time getting used to cream soups.
Recipe for Staromoskovskaya soup
To prepare aromatic soup you need to take:
- 250 g beef (with or without bone - as you like);
- 200 g soup chicken (can be replaced with broiler, but not advisable);
- 300 g of fresh porcini mushrooms (or 50 g of dry);
- 3-4 potatoes;
- 1-2 carrots;
- 1 large onion;
- a few parsley roots;
- 150 g boiled smoked pork (ham);
- 200 g of tomato puree or tomato paste (or fresh chopped tomatoes);
- 3-3.5 liters of water;
- 80 g butter;
- garlic, herbs, salt and pepper to taste.
The recipe is for 6-8 servings. Cooking time – 2.5 hours.
Cooking:
- Wash the beef and chicken, fill with cold water and add salt. Let's cook. After the water boils, set the temperature below average and cook for about 1.5 hours. Do not forget to remove the foam in a timely manner. Instead of soup chicken, you can use a broiler. But it cooks much faster than beef. Therefore, the broiler should be placed in the broth not at the same time as the beef, but approximately 45-50 minutes before the end of cooking.
- Peel the parsley root, carrots and onions and chop finely. Quickly fry in butter. If fresh, chop the mushrooms into small pieces and saute them in butter. If you took dry mushrooms, first soak them overnight. Then you can boil it a little or fry it right away. Sauté tomato puree in butter separately from other products.
- Peel the potatoes and cut them into medium cubes.
- Strain the broth, remove the meat from it and disassemble it into small pieces.
- Place the potatoes in pots, fill them with hot broth and place them in a blazing hot oven (200-220 degrees). We are waiting for it to boil. Then add mushrooms, parsley, onions, and carrots to the pots. Simmer until the potatoes are ready (about 10-15 minutes).
- Add tomato puree, pieces of meat from the broth and ham to the pots. Simmer in the oven for about 5-7 minutes. Then let the soup brew for 10-20 minutes.
- Serve the stew, sprinkled with herbs and chopped garlic. We definitely offer sour cream with the soup.
It's time to enjoy the excellent Old Moscow stew. Bon appetit!
We also recommend that you watch this video:
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Cod fillet – 2 pieces Carrots – 2 pieces Onions – 1 piece Leeks – 1 piece Celery stalks – 8 pieces Parsley – 70 grams Garlic – 2 cloves Egg yolk – 2 pieces Cream – 1/4 cup Bay leaf – 2 pieces Black peppercorns – 5-8 pieces Coriander seeds – 10 pieces Butter – 30 grams Water – 6 glasses Salt – to taste
Cooking in a saucepan
1. Chop half an onion, the green part of a leek and 1 carrot, place in a saucepan. 2. Add here 3 stalks of celery, parsley stalks, garlic, bay leaf, coriander, black pepper. 2. Pour 6 glasses of water into a saucepan with vegetables and spices and cook the broth for half an hour after boiling. 3. Strain the finished broth through a colander; the vegetables from it are no longer needed. 4. While the broth is cooking, cut the white part of the leek into half rings, and 1 carrot, 5 celery stalks and half an onion into cubes. 5. In a saucepan with thick walls, melt the butter and saute the chopped vegetables in it for 6 minutes, until soft. 4. Cut the cod fillet into pieces 3 centimeters wide, add to the fried vegetables, pour in the broth. 5. Cook the stew for 12 minutes from the moment of boiling, do not increase the cooking time, otherwise the fish will become tough, add salt before turning off. 6. Use a slotted spoon to place the fish and vegetables onto a plate. 7. In a separate bowl, beat the cream with 2 egg yolks, then pour in half a glass of broth and mix well. 8. Pour the egg-cream mixture into the slightly cooled broth and stir. 9. Place fish and vegetables on portioned plates for first courses, pour over the stew, and garnish with parsley. 10. Serve with thin slices of white bread.
Another recipe for lentil soup
We will need the following ingredients: water - 1.7 liters, lentils - one glass, one onion, one carrot, parsley, bay leaf - three pieces, black pepper - six peas, garlic - half a head, savory greens - one tablespoon. Let's look at how lentil soup is prepared. The recipe is very simple. Soak the lentils in cold water for a day. Then rinse well again. Fill with cold water again and place on medium heat. After boiling, add the pre-chopped roots and let it cook until the legumes are completely boiled.
There should be no more than 1.25 liters of water left. Add onion, other spices, except savory and garlic, add salt and cook over low heat for 10-12 minutes. Then season with the remaining spices, remove from heat and leave for five to eight minutes to infuse. Bon appetit!
Simple and fast
Any cook can confirm that with cereal, soup becomes more nutritious, healthy and nutritious. No wonder experts advise everyone to include such a dish in their daily diet. To prepare a regular potato soup with cereals, you may need the following ingredients: for one and a half liters of broth (chicken, mushroom, pork or beef), bay leaf, a couple of black peppercorns, salt, 0.9 kilograms of potatoes, 150 grams of cereals (oatmeal, pearl barley, millet, rice or barley), 125 grams of carrots and onions, 35 grams of parsley root, 25 grams of vegetable oil (or other fat) and 200 grams of any meat.
The technology for preparing this dish is extremely simple:
- Boil the cereal separately. In the case of rice or semolina, this is not required.
- Peel the potatoes and cut into cubes.
- Saute chopped onion, parsley and carrots.
- Boil the broth, and then add cooked cereals, potatoes, roast and spices to it.
- Cook for 25 minutes over medium heat.
Before serving, it’s good to add fresh chopped herbs to this soup.
Famous rassolnik
There are dishes that are familiar to almost everyone since childhood. Whose mother hasn’t prepared a delicious pickle soup with juicy pickles at one time or another? Its unique taste and incomparable aroma remain in the memory of many for a long time. True, every housewife prepares it in her own way. For a clear example, you should carefully consider the recipe for pickle with barley and cucumbers. The following ingredients are used: meat with bones (for broth), potatoes, barley, carrots, onions, tomato paste (or ketchup), pickles (or pickled), spices (bay leaf, salt, black pepper, dill and parsley ).
The soup preparation process includes the following steps:
- First you need to prepare the broth. To do this, place the meat in a pan with cold water and place it on the stove. After the liquid boils, the flame can be made smaller.
- Add pearl barley to the boiling broth and cook for an hour and a half.
- During this time the meat will have time to cook. You need to take it out with a slotted spoon, remove it from the bones and, dividing it into pieces, put it back into the pan.
- As soon as the pearl barley is almost ready, add the peeled and diced potatoes.
- Now you can start making the dressing. For this you will need onions, carrots and pickles. Products must first be washed. After this, they should be peeled and chopped: onions and cucumbers - into cubes, and carrots - on a grater.
- Heat the vegetable oil well in a frying pan.
- Sauté onions and carrots in it.
- Add cucumbers and simmer the resulting mixture a little.
- Add the paste and let the ingredients simmer for 2-3 minutes.
10. Once the potatoes are ready, the frying can be added to the pan.
11. A few minutes after taking the sample, add spices and herbs if necessary.
And cucumbers are extremely simple. In the old days in Rus', such soup was considered a “dish for the poor.” But a little later, even representatives of the supreme nobility appreciated its unique taste.
