The phrase "fried soup" sounds somewhat unexpected: everyone knows that the first courses are prepared by boiling in water products. And yet, there are fried soups. From traditional liquid hot dishes, they are particularly technology Preparation: all ingredients before cooking fried first. This makes the soup more nutritious and wholesome, as well as accelerate its preparation.

History courses

It is difficult to say when and who invented fry the ingredients for soup. Cooked dishes such technology is in many ethnic cuisines. There is a theory that the soups were invented fried northern peoples: to keep warm in the winter cold, they were needed the most high-calorie foods. It is also likely that this kind of soup came from the East, where the chefs first mastered this technique of cooking like fried. Or maybe the idea of ​​fried soup "in the air", and this dish was invented by chefs in different parts of the world independently.

Anyway, today there are many varieties of soups, which are laid in not raw and pre-fried in vegetable oil or animal fat ingredients. Ukrainian borsch Borsch: versatile dish for every taste   and Uzbek shurpa, German soup with minced meat or a Mexican soup fried vegetables - there are recipes for all tastes.

All fried soups extremely nutritious and high in calories, they are perfectly warm in cold weather and reduced strength after exercise. But those who are watching their weight, these dishes are not suitable: in terms of nutritionists fried soup is not harmless. It is not recommended these fatty foods and gastrointestinal disease, particularly diseases of the liver.

Features

Strictly speaking, a fried soups can be attributed all the soups, which include fried components - such as the traditional "zazharki" from the onions and carrots. Yet most such dishes are those soups, which are fried all or almost all the ingredients. That is at least a half-cooked meals is conducted not in a saucepan and a frying pan, into the casserole, saucepan.

Sometimes, however, when only a single cooking utensil. First, vegetables, meat, fish, cereals and other ingredients are fried in oil and then fill with water and bring to the readiness of the dish. From classic soups such dish is more fat and specific appetizing aroma.

Usually fried soups made thick and hearty - second dish after dish of the soup is already optional. The dish is quite self-sufficient and can be used not only for lunch, but for dinner after a long busy day or for breakfast. The last option is especially popular with those who work outside in harsh conditions: a plate of greasy soup before handling charge of energy and will not freeze.

Another unique feature of fried soups - speed of preparation. Due to the fact that the components are prepared first in boiling oil until they reach readiness faster than conventional cooking.

As a basis for such a soup can serve meats, chicken, fish, all vegetables and legumes. Most often fried soup prepared with meat and vegetables.

The magical attraction

Any diet prohibits eat fried foods. Doctors do not get tired of repeating that the frying - the most harmful way of preparation of all. Thus making dishes accused - and quite rightly - that they lead to weight gain, digestive disorders, atherosclerosis Atherosclerosis - when problems with blood vessels   and even cancer. But despite these ominous warnings, most people prefer it grilled dishes.

What is the secret appeal of these foods? When foods are boiled, the content is transferred to the broth. This applies not only to vitamins Vitamins for everyone   and minerals, but also to the extractive compounds that impart taste savory food.

When frying in boiling fat foods quickly covered with an appetizing crust. This extractives are a kind of "locked" within each piece. Thus, there remains a vivid taste inherent in the product.

Partly flavorings transformed into oil, which is used for frying. Mixed with hot water, this oil gives the dish a distinctive flavor.

Secrets of cooking

Despite the differences in formulation technology of preparation of fried soups essentially identical. The components are cut into pieces and fried in hot oil for several minutes. After that, the future of water is added to the soup, and cooking continues at low heat.

To get a tasty soup, you must follow some recommendations. Thus, all the ingredients must be cut into pieces of approximately the same size so that they were ready simultaneously. Fat, wherein the fried ingredients must be strongly heated: it promotes the rapid formation appetizing crust.

It is not necessary to fry both too large amount of ingredients, as it reduces the temperature of oil. Generally, chefs recommend to fry meat and vegetables each type separately: a cooking will take, of course, more time than simultaneous grilling, but the result is simply spectacular.

When all components are fried soup, to the contents of the frying pan (or pans, if the roasting is conducted separately) is added to water or broth. Liquid have to be hot, even boiling desirable.

After adding water to make soup should, depending on the recipe, from thirty minutes to two hours. If the formulation includes the addition of cereals, potatoes or pasta, such additions are introduced with the expectation that they are cooked to the time the soup is ready.

Since fried soup - a dish is quite heavy, it is desirable to add herbs for better digestibility. Selection of spices depends on the original recipe.

Maria Bykov

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