Cauliflower bone broth soup

1 serving


dressing soups are prepared from vegetables, cereals, pasta, legumes. the basis of dressing soups is bone, meat, bone-meat, fish broths. vegetable and cereal broth and mushroom broth are used to prepare vegetarian soups. to reduce the loss of vitamins and ensure a good taste of soup, it is very important to maintain the timeliness and consistency of product laying. so, for example, when boiling borscht on bone-meat broth, products are processed and laid in the following order: bones, meat, beets, fresh cabbage, potatoes. onions, vegetables, carrots are fried and 15-20 minutes before the end of cooking they are put in soup. Soup vegetables should be cut so that their shape corresponds to the shape of other parts: for example, for soup with pasta - small bars or wedges, for soup with vermicelli - straws, for soup with cereal - small cubes. for meat dressing soups, vegetables and flour can be fried on fat removed when cooking the broth, or on other kitchen fats. for fish soups, on mushroom decoction and on water vegetables and flour are fried in fresh or melted butter, as well as on sunflower.