Soup seasoning

It is noteworthy that the word soupe itself has its roots in the late Latin suppa, which in German means Tura or bread soaked in decoction. Initially, liquid dishes of Russian cuisine were called chowder, and the word soup appeared only in the era of the reign of Peter I.

According to the writings of the 16th-19th centuries, soups were divided into cabbage soup, ear soup, kali (brine), borscht, selyanka (solyanka) and chowder. Currently, there are at least 150 types of first courses in the world, which, in turn, are divided into more than a thousand species. By the way, each species can also exist in several variants.

In Ancient Russia, there was also a certain division of soups: in particular, cabbage soup, for example, was usually divided into "rich" and "poor" according to the principle of containing calorie components in a ready-made dish. In prosperous houses, traditional rich cabbage soup was prepared - "rich, " but the hostesses cooked "empty" cabbage soup exclusively on water, cabbage and onion.

To date, soups have not lost their popularity - it is customary to eat them daily at lunch. Interestingly, according to the results of some studies, women consume soups more often than men. Soup is rightfully considered a healthy food, so a person needs it.

When preparing the first courses, not only high-quality products, but also flavoring additives are of particular importance. In particular, seasoning for soup, which is added almost at the end of cooking. As a rule, the composition of the soup seasoning includes a mixture of dried vegetables, which are processed in a special way so that they retain not only an attractive appearance, but also most of the nutrients.

A universal seasoning for soup is a product that contains such components as dried celery root, granulated garlic, leek, paprika, parsley and dill root and greens, dry tomato, cut carrots, red cut paprika. In addition, ground coriander is often added (for a more savoury taste and aroma), ground black pepper (for sharpness), turmeric (for color) and ground or whole bay leaf.

By the way, depending on the variety of the first course, the main composition of the soup seasoning may vary. For example, curry, parsnips, cucumber grass, cayenne pepper, nutmeg and saffron are considered the best additives for meat soup. The vegetable-based soup seasoning additionally includes peppermint, marjoram, basil, yarrow and rosemary. For mushroom soup, a mixture with dried mushrooms, cumin, tarragon and incisor onions is considered an ideal addition.

In addition, onion soup, bean soup, potato, pea and fish soups stand out, which also require attention and appropriate types of soup seasoning. This is necessary in order to emphasize the taste and characteristic aroma of the finished first dish.