How to cook the soup with meatballs: tricks of the trade

At first glance, soups - is simple enough: just boil water and load it all the necessary ingredients, and after some time the soup is ready. Apparently, it was a careless attitude to the chefs cooking the soup is the reason that the soups are often not very tasty. However, there are quite a few culinary tricks to make the soup really great. It is necessary to carefully study these techniques and learn how to cook the soup with meatballs, the result not only did not disappoint either cooks or consumers, but also to remember all long.

Secrets of cooking meatballs

To make the meatballs came out tender, juicy and uniform, it is necessary to mince them has been carefully milled and kneaded until homogeneous. It is advisable to cook the stuffing yourself - often in the final various impurities and additives, and do not always make it from fresh meat. With self-cooking stuffing desirable to pass it through a meat grinder at least twice. Ready Mix minced meat must be carefully and knock. This is done by a piece of sausage meat needed to force quit the board or in a metal bowl, and then pick up and throw again. This procedure should continue until then. While the stuffing is smooth and uniform. Products from such a different stuffing delicate taste and never fall apart during cooking.

Often recommended to add in minced meatballs for the egg. This is done in order to better keep the form of meatballs and do not fall apart. But if you make small meatballs, they say, "one bite", and even of properly cooked meat, then they do not fall apart, so it is not necessary to add the egg, the more that it significantly coarsens taste of the finished meatballs. But supplements soaked and squeezed white bread, a small amount of bread crumbs or semolina, on the contrary, make the meatballs tender.

Sometimes, before lowering the meatball soup, they are recommended to fry in an oil. This roasting gives the soup extra flavor, juiciness and meatballs, as well as records of their form. For those who adhere to a diet, pre-frying meatballs Meatballs: the secrets of delicate taste   not recommended.

A simple and delicious soup

At three hundred grams of minced meat will need two small onions, two large potatoes, small carrot, bell pepper, bay leaf, salt, black pepper, half a cup of rice or buckwheat noodles. First you need to thoroughly be stirred and knock the stuffing, add a little grated onion, pepper and salt. You can also add a slice of bread soaked in milk.

Potatoes cut into cubes and rinse with cool water. Onions grate and carrots - on a major. Bulgarian pepper cut into strips or squares. Fruits put in boiling water (half a liter) and cook on low heat for five to seven minutes.

From mince to make meatballs the size of a hazelnut (you can cook the soup with large meatballs the size of a walnut, and if the stuffing was thoroughly kneaded and knocked, no meatballs fall apart during cooking). Lower the meatballs into the boiling soup, salt and pepper it, and reduce the heat. Cook at low reflux for fifteen minutes. You may want to add to the soup noodles, rice or buckwheat, with vermicelli laid five minutes until cooked and cereals should be added with the quenelles. Before you turn off a pot of soup fire, you need to put in the soup bay leaf. Served with sour cream this soup Smetana: untold riches of Russian cuisine   and greens.

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