The goal is to study the influence of temperature and composition of egg-milk mixtures on the viscosity of systems, to show the effect of sucrose on the temperature of aggregation of egg proteins and egg-milk mixtures.
Equipment, appliances and utensils: thermometer at 100 °C; water bath, glass glasses with a capacity of 100 ml - 3 pcs; test tubes with a capacity of 15 ml - 7 pcs., a stand for test tubes, glass slides, a microscope.
Object under study: chicken egg (raw), egg-milk mixture (chicken egg, milk, sugar).
Proteins, under the influence of various physical and chemical factors, lose their original (native) properties. Externally, this is expressed in their coagulation and precipitation (coagulation of milk albumin during boiling). Denaturation leads to the unfolding of the protein molecule, and it goes into a more or less disordered state.
For culinary processes, the thermal denaturation of proteins, which occurs in a certain temperature range, is of particular importance. Heating products to higher temperatures and increasing the duration of their heat treatment contribute to increased post-denaturation changes in the proteins they contain.
The upper temperature limits of protein stability are of great practical importance in food preparation technology. Knowing these limits allows you to accurately determine to what temperature a product can be heated without denaturing the proteins it contains. The most thermostable proteins are milk and eggs. The consequence of denaturation is the aggregation of proteins, which leads to an increase in the viscosity of the solution, their gelling or the formation of a precipitate.
The temperature of protein denaturation increases in the presence of other, more thermostable proteins and some non-protein substances, such as sucrose. This property of proteins is used in technological processes when, during heat treatment, it is necessary to increase the temperature of the mixture (for example, for pasteurizing ice cream or preparing custards), preventing separation or structure formation in the protein colloidal system.
This property of proteins is most clearly manifested during the heat treatment of eggs. The white of a chicken egg begins to denature at 55 °C, the yolk and the mixture of white and yolk - at 70 °C. Adding sucrose to egg melange increases its denaturation temperature to 80...83 °C.
Technique for performing the work
Prepare the mixture in a glass: mix the egg white and yolk thoroughly until smooth. Gradually add 60 ml of milk to 12 ml of the egg mixture while stirring, stir well and pour the egg-milk mixture in half into two glasses. Add 20 g of sucrose to one glass and dissolve it.
Take 7 test tubes and number them. Pour 2 ml of egg-milk mixture without sugar into 3 test tubes, pour 2 ml of egg-milk mixture with sugar into 3 test tubes. Pour 2 ml of undiluted egg into the 7th test tube. Lower the rack with test tubes into a water bath with a temperature of 45...50 0 C. Strengthen the thermometer so that it does not touch the bottom of the water bath. The water in the bath should be higher than the level of liquid in the test tubes. Heat the water in the “bath” to 70 0 C. Remove the test tube with the undiluted egg and the first pair of test tubes with the egg-milk mixture with and without sugar when the temperature reaches 70 0 C and quickly cool under running water. Remove the second pair of test tubes at a temperature of 80 0 C, the third - at 90 0 C. Cool the test tubes quickly each time.
When characterizing the consistency, note the degree of homogeneity, degree of thickening, type of clot, and the possibility of separation of the system with the release of water and fat. In a drop of the drug under a microscope, note the homogeneity or heterogeneity of the system, the size of the droplets of fat and protein flakes, sketch in a notebook the appearance of the drug under a microscope. Record the results in a notebook (Table 3.1.)
Table 3.1 - The effect of sucrose on the denaturation of egg-milk mixture proteins
Draw a conclusion:
1. about the effect of breeding on the egg coagulation temperature;
2. about the influence of sucrose on changes in the consistency of egg-milk mixtures and their aggregation temperature.
Select the temperature for boiling egg-milk mixtures with sugar (making creams). Justify the temperature conditions for preparing leison for seasoning soups and cream charlotte. Provide an explanation of the possibility of using milk powder with different fat contents in the production of egg-milk mixtures.
Self-test questions
1. Why does the digestibility of food proteins increase as a result of thermal cooking?
2. Under what conditions do the protein substances of foods undergo profound physical and chemical changes?
3. What food ingredients take part in the formation of new taste, aromatic and colored substances?
4. If the heat transfer medium is water, saturated steam or a mixture of steam and water, what technological process ensures the culinary readiness of the food product?
5. What changes can occur to raw materials proteins during technological processing?
6. What physical and chemical changes can occur with raw materials proteins during storage?
7. What is protein denaturation and how can it be caused? Do the physical properties of a protein change during denaturation?
8. How does the biological activity of a protein change during denaturation?
9. Is there a difference between denaturation and coagulation?
10. How does protein coagulation affect their biological value?
11. How do the properties of proteins change as a result of thermal denaturation?
12. How does the degree of protein denaturation affect its nutritional value?
13. What physicochemical processes occur during the destruction of proteins?
14. Why is it necessary to know the upper temperature limits of protein stability?
15. For what purpose are sugar, table salt or other substances added to protein mixtures? How does this affect the rheological properties of the mixture?
Creams are prepared from thick (containing at least 20% fat) cream, eggs, milk, sugar, fruit puree and gelatin, as well as various flavoring and aromatic products.
Creams are prepared as follows: thoroughly beat the chilled cream, at the same time prepare an egg-milk mixture into which flavoring and aromatic substances (depending on the name of the cream) and dissolved gelatin are added, combine the mixture with whipped cream, pour into molds and cool.
The cream intended for making cream is pre-filtered and then poured into a pastry cauldron or other clean, chilled container, filling it to 1/3 of its volume. Place the dishes on ice or in a cold room and whip the cream until a thick, fluffy foam forms (the whipped cream should stick well to the pastry whisk).
For greater stability, add a small amount of powdered sugar to the whipped cream.
The cream should be whipped immediately before preparing the cream, otherwise it will lose its fluffiness and form sludge.
To prepare the egg-milk mixture, eggs are ground with sugar, combined with boiled milk and, stirring continuously, the mixture is heated to 70-80°.
Pre-soaked and then squeezed gelatin is placed into the prepared mixture, allowed to dissolve, after which the mixture is filtered, cooled to 25-30° and, in accordance with what kind of cream needs to be prepared, additional flavoring and aromatizing products are introduced into it: vanillin, liqueur, cocoa, coffee, roasted nuts, etc.
Pour the prepared mixture into the whipped cream with continuous stirring, immediately pour the cream into molds, which are then placed on ice or in a refrigerator.
The cream can be prepared without the egg-milk mixture. In this case, add powdered sugar and the necessary flavoring and aromatizing products to the whipped cream, stir thoroughly, pour the cream into portioned containers and cool.
Immediately before serving, the mold with the cream is immersed in hot water (about 70C) for a few seconds, then removed from the water, covered with a plate, turned upside down and, shaking slightly, the mold is removed.
The cream is served on dessert plates or in vases.
When serving, the cream is poured with fruit syrup or syrup with wine in the amount of 20-30 g per serving.
VANILLA CREAM (CREAM)
Soak gelatin in cold water. Strain the cream, cool and whip. To prepare the egg-milk mixture, beat the eggs into a saucepan or saucepan, grind thoroughly with sugar, and then combine with boiled milk and, stirring continuously, heat the mixture to 70-80°. Squeeze out the soaked gelatin, add it to the prepared mixture, let it dissolve completely, then add vanillin or finely chopped vanilla, well ground with sugar, stir thoroughly, strain and cool the mixture to 25-30°.
Combine the whipped cream with the egg-milk mixture, pour the cream into molds and cool. When serving, pour over the syrup and wine.
Cream 50, sugar 15, milk 20, eggs 15, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.
STRAWBERRY CREAM
Sort the strawberries, rinse with cold water, and then rub through a hair sieve. Place the resulting puree in a porcelain or earthenware bowl and refrigerate.
Combine whipped cream with mashed strawberries, stir well, then, with continuous stirring, pour in the cooled egg-milk mixture with gelatin, quickly pour the cream into molds and place in the refrigerator.
Cream from other fresh berries (raspberries or blackcurrants) is prepared in the same way.
When serving, pour berry syrup over the cream.
To prepare the syrup, wipe the prepared berries, add them to hot sugar syrup and cool.
Garden strawberries 12, cream 40, sugar 15, milk 20, eggs 9, gelatin 2; for syrup: wine 5, sugar 10, water 15.
COFFEE CREAM
Combine the whipped cream with the egg-milk mixture, which is prepared as follows. Grind the egg yolks thoroughly with sugar. Add strong natural coffee, heated to a boil, to the milk, strain and then, stirring with a wooden paddle, pour into the yolks mashed with sugar.
Next, prepare the egg-milk mixture and cream in the same way as when making vanilla cream (butter).
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, ground coffee 5.
CHOCOLATE CREAM
Prepare chocolate cream in the same way as coffee cream, replacing coffee with chocolate or cocoa powder.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks, cocoa powder 3 or chocolate 5.
NUT CREAM
Prepare nut cream in basically the same way as other whipped creams. Peel the walnuts, place them on a baking sheet or frying pan and lightly dry them in the oven, stirring occasionally. After this, remove the nuts from the shell, finely chop them, and then thoroughly grind them in a mortar and mix with granulated sugar or powdered sugar.
Combine the prepared nuts with whipped cream and eggs beaten with sugar, pour the nut cream into molds, then cool well.
To improve the quality of the cream, the nuts should be caramelized beforehand. Place the prepared nuts in a cast iron frying pan, add sugar lightly moistened with water (about 5 g of sugar per 20 g of nuts) and heat, stirring continuously. Grind the nuts prepared in this way and add them to the cream.
Cream 45, sugar 15, milk 20, eggs 9, walnuts (kernel) 5, gelatin 2.
BREAM CREAM WITH BISCUIT AND RAISINS
Sort the raisins, rinse with warm water, put in a bowl, add hot water and boil for 5 minutes, then place on a sieve and dry.
Cut the finished biscuit into small cubes.
Combine the prepared products with vanilla (butter) cream, add finely chopped vanilla, ground with sugar, stir, pour into molds and cool.
This product can be prepared in another way: cut the sponge cake into thin slices, place them on the bottom of the mold and fill with cream mixed with raisins.
Before serving, carefully remove the cream from the molds and pour over the syrup and wine.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2, vanilla g/10 sticks, ready-made sponge cake 10, raisins 10; for syrup: sugar 10, wine 5, water 15.
CREAM WITH MERINGUES
To the cream (500 g), whipped into a thick foam, add powdered sugar (100 g), cherry liqueur (50 g), vanilla to taste and 4 meringue cakes, crumbled into large pieces; put everything in the mold and freeze for two hours. Transfer the finished cream to a dish, pour over the sauce of pureed fresh strawberries or raspberries (250 g) with sugar (80 g).
VANILLA CREAM FROM SOUR CREAM
This cream is prepared from premium and 1st grade sour cream, with a fat content of at least 30%.
Strain the sour cream through cheesecloth into a pastry cauldron and refrigerate. At the same time, prepare the egg-milk mixture with gelatin and add vanillin to it. Beat the cooled sour cream with a pastry whisk until a thick mass is formed and, with continuous stirring, pour the egg-milk mixture into it.
Immediately pour the prepared cream into molds and cool.
Vanilla cream made from sour cream, as well as from whipped cream, pour over when serving
fruit and berry syrup or syrup with dessert wine.
Sour cream 25, sugar 15, milk 50, eggs 9, gelatin 2, vanillin 0.05 or vanilla 1/10 sticks; for syrup: wine 5, sugar 10, water 15.
BABAKA (CHARLOTTE) FROM WHIPPED CREAM
Pour a small amount of transparent fruit jelly into a special mold and let it harden in a thin layer. Cut the finished biscuit into cubes, the length of which should correspond to the height of the mold.
Carefully place the biscuit pieces along the sides of the mold, fill the middle with vanilla (butter) cream and cool.
Before serving, immerse the mold in warm water for a few seconds, place the babka on a vase and decorate with fruit, which you can pour over with a small amount of berry puree.
Serve the remaining puree separately.
Cream 50, sugar 15, milk 20, eggs 9, gelatin 2.5, vanilla 1/10 sticks, ready-made sponge cake 20, apples 40, apricots 20, cherries or cherries 20; for puree: raspberries 20, sugar 20, water 15.
1. Semolina milk soup
Ingredients: semolina, pasteurized milk, chicken egg, butter, sugar, water, salt.
Cooking method. Mix milk and water, put on fire, bring to a boil, add salt and sugar. Pour the sifted semolina, stirring, in a thin stream into the mixture of milk and water, cook for 10–15 minutes until ready. Pour the egg-milk mixture into the prepared soup. Add oil to the soup before eating.
2. Creamy rice soup with potatoes and carrots
Ingredients: rice, potatoes, pasteurized milk, water, butter, sour cream, chicken egg, salt.
Cooking method. Pour hot water over the rice, cook for 60 minutes, rub through a sieve. Boil carrots and grate. Add hot milk, prepared potatoes and carrots, salt to the broth and bring to a boil. Season the soup with the egg-milk mixture.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
3. Puree oat milk soup
Ingredients: oatmeal, pasteurized milk, chicken egg, sugar, salt, water, butter.
Cooking method. Boil the oatmeal until fully cooked and rub together with the liquid. Salt the resulting broth, add sugar and hot milk, bring to a boil, remove from heat. Season the soup with the egg-milk mixture.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
4. Cauliflower soup
Ingredients: cauliflower, pasteurized cow's milk, water for vegetable broth, wheat flour, chicken egg, butter, parsley.
Cooking method. Boil the cabbage in water until tender and puree. Separately prepare the egg-milk mixture and white sauce. Add the sauce to the vegetable broth with pureed cabbage, add salt and bring to a boil. Then remove from heat and season the soup with egg-milk mixture, butter, and parsley.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
5. Vegetarian soup with noodles
Ingredients: vegetable broth, carrots, parsley root, butter, potatoes, vermicelli, sour cream 20% fat, parsley, salt.
Cooking method. Chop carrots and parsley root, sauté in a small amount of vegetable broth, adding butter. Finely chop the potatoes. Add vegetables and potatoes to the vegetable broth, add salt, and cook until tender. Separately, boil the vermicelli, drain the water, combine with vegetable broth, and bring to a boil. Before eating, season the soup with sour cream.
6. Vegetarian rice soup with vegetables
Ingredients: rice; carrots, potatoes, parsley root and parsley, tomatoes, butter, vegetable broth, low-fat sour cream, salt.
Cooking method. Finely chop the carrots and parsley root and sauté in a small amount of vegetable broth, adding butter. Add rice to hot vegetable broth, bring to a boil and cook for about 30 minutes. Next, add sautéed carrots and parsley, tomatoes and finely chopped potatoes to the boiling broth, cook for another 10–15 minutes until tender. Before serving, season with sour cream and sprinkle with parsley.
7. Vegetarian potato soup
Ingredients: vegetable broth, carrots, potatoes, onions, tomatoes, parsley root and parsley, butter, low-fat sour cream, salt.
Cooking method. Finely chop carrots, onions, parsley root and sauté in a small amount of vegetable broth (or water), adding oil. Pour the carrots, onions and parsley prepared in this way with vegetable broth and bring to a boil, then add salt, add finely chopped potatoes and tomatoes, cook for 15–20 minutes until tender. Before serving, sprinkle with parsley (you can use dill) and season with sour cream.
8. Slimy pearl barley soup with milk and egg
Ingredients: pearl barley, pasteurized milk, butter, egg white, sugar, water.
Cooking method. Pour pearl barley with cold water and cook covered over low heat for at least 2.5–3 hours. Then rub the resulting mass through a sieve along with the liquid, bring to a boil again and strain. Season the soup with a mixture of heated milk and raw egg white (no yolk!), add sugar. Before serving, add butter to the soup.
9. Boiled beef
Ingredients: beef without fat and tendons (tenderloin), carrots, parsley root, onions, salt.
Cooking method. Cut the meat into large pieces and place in cold water, cover the pan (saucepan) with a lid, bring to a boil and skim off the foam from the surface of the broth. Next, cook over low heat for 2–2.5 hours. At the end of cooking, cut the meat into portions and heat again in the broth.
10. Boiled beef quenelles
Ingredients: beef, pasteurized milk, wheat flour, chicken egg, butter, salt.
Cooking method. Pass the beef through a fine grinder 2-3 times and add salt. Prepare white sauce, cool and, stirring continuously, add to the prepared minced meat. Then add the egg to the minced meat and mix well. Form false quenelles from minced meat - round small balls. Moisten a saucepan with water, place the quenelles in it, add warm water, bring to a boil and steam or boil over low heat until tender (the quenelles should float). Before eating, pour the quenelles with oil.
Technology for preparing white (milk) sauce: Pour hot milk into the wheat flour dried in a frying pan in a thin stream, stirring until smooth.
11. Meatloaf stuffed with omelette
Ingredients: beef, wheat bread, pasteurized milk, water, chicken egg, butter, salt.
Cooking method. Pass the beef through a meat grinder twice, mix with bread soaked in water and squeezed out, pass through the meat grinder again, add salt, mix well. Prepare a steam omelet from milk and eggs, cool. Place the prepared minced meat in a thin layer on a cloth moistened with water, put an omelette in the middle, roll the minced meat into a roll, transfer it to a baking sheet moistened with water, and steam or cook in water. Drizzle with oil before serving.
12. Steamed meatballs
Ingredients: beef without fat and tendons (tenderloin), rice, butter, chicken egg.
Cooking method. Pass the meat through a fine grinder 2-3 times. Cook a viscous porridge from rice in water and cool. Combine the porridge with meat, mince the resulting mass twice more, add pre-melted butter to the resulting mixture. Form meatballs, fill them with water, boil for 5-10 minutes. Serve with butter.
13. Steamed meat pudding
Ingredients: beef without fat and tendons (tenderloin), semolina, butter, chicken egg.
Cooking method. Boil the meat, then pass through the meat grinder twice. Cook semolina porridge in water. Combine the meat with the porridge, add raw egg yolk and beaten white to the mixture, then mix everything carefully, place in a greased frying pan, smooth the top and steam the pudding until ready. Serve with butter.
14. Steamed potato croquettes in an omelet
Ingredients: beef tenderloin, potatoes, butter, chicken egg, pasteurized milk.
Cooking method. Boil the beef in water without salt and pass through a meat grinder. Boil the potatoes and rub through a sieve. Add milk and butter to the mashed potatoes, mix the mixture and prepare flat cakes from it, on which to place the prepared meat. Form croquettes. Place the croquettes in a greased frying pan, pour the egg-milk mixture over them and steam until cooked. Serve with butter.
Technology for preparing egg-milk mixture: Add the egg to the hot milk and beat lightly.
15. Cod fillet baked in milk sauce
Ingredients: cod fillet, wheat flour, pasteurized cow's milk, butter, salt.
Cooking method. Poach the fillet in water for 10–15 minutes. Then place the prepared pieces of fish on a baking sheet, pour in the sauce, sprinkle with oil and bake in the oven.
Technology for preparing white (milk) sauce: Pour hot milk into the wheat flour dried in a frying pan in a thin stream, stirring until smooth.
16. Boiled sea bass fillet
Ingredients: sea bass fillet, onions, salt, butter.
Cooking method. Cut onions and carrots into strips. Place the fillet on a baking sheet, add hot water, add carrots and onions, add salt, and cook over low heat for 10–15 minutes until tender. Serve with butter.
17. Pike perch quenelles
Ingredients: pike perch carcass, white wheat bread, butter, cream.
Cooking method. Prepare the fish by removing the scales, head and entrails, rinse, remove bones, and cut into pieces. Prepare minced meat from fish, bread and cream and beat it thoroughly. Form quenelles, place them in a greased frying pan, add cold water, bring to a boil, cook at low simmer for 5 minutes. Serve with butter.
18. Steamed pike perch fillet soufflé
Ingredients: pike perch, butter, wheat flour, chicken egg, pasteurized milk.
Cooking method. Gut the fish, cut in half, boil one half, cool and pass through a fine grinder twice along with the rest of the fish. Then prepare a thick white sauce, add it to the minced fish, add the raw yolk and pre-melted butter. Stir the resulting mixture thoroughly, add the beaten egg whites, place in a greased container and steam until ready. Serve with butter.
Technology for preparing white (milk) sauce: Pour hot milk into the wheat flour dried in a frying pan in a thin stream, stirring until smooth.
19. Buckwheat viscous milk porridge pureed
Ingredients: buckwheat, pasteurized milk, butter, salt.
Cooking method. Dilute the milk with boiled water, bring to a boil, add salt, add the cereal, then reduce the heat to low and bring the cereal until cooked. Rub the viscous hot porridge and heat it at 80 °C. Serve with butter.
20. Mashed potatoes
Ingredients: potatoes, pasteurized milk, butter, salt.
Cooking method. Boil the potatoes in salted water until tender, drain the water. Wipe the potatoes, pour hot boiled milk into it, stir until smooth. Serve with butter.
21. Curd pudding
Ingredients: semi-fat non-sour cottage cheese, semolina or wheat, chicken egg, pasteurized milk, low-fat sour cream, butter.
Cooking method. Add milk and egg yolk to the pureed cottage cheese, then, stirring, add semolina and mix everything thoroughly. Separately, beat the egg whites into a thick foam; add the resulting foam to the curd mass while stirring. Place the mixture on a greased baking sheet, smooth it out and spread sour cream on the surface. Bake in the oven. Before serving, sprinkle with sour cream.
22. Carrot-apple soufflé
Ingredients: apples, carrots, pasteurized milk, semolina, chicken egg, butter, sour cream.
Cooking method. Grate the carrots, boil in a small amount of water until half cooked, add chopped apples (without peel) and grate. Dilute the resulting mass with milk, add salt, bring to a boil, add semolina and, stirring, cook for 10 minutes. Then cool the mixture slightly and add the egg yolk to it. Separately, beat the whites until thick foam, add them to the carrot mixture while stirring. Place the soufflé in a greased form and bake in the cupboard or steam.
23. Curd cream
Ingredients: low-fat cottage cheese, butter, chicken egg, sour cream, pasteurized milk, sugar, vanillin to taste.
Cooking method. Rub the cottage cheese. Separate the yolk, pour it into a separate container, add sugar and grind, add milk to the resulting mass, put on the fire and, stirring, heat, but do not bring to a boil. Cool the heated mass, add cottage cheese, butter, vanillin and sour cream. Mix the resulting mass thoroughly again and place on the prepared dish. Sprinkle powdered sugar onto the surface of the cream.
24. Curd soufflé with cookies
Ingredients: fresh non-acidic low-fat cottage cheese, sugar, unsweetened unsweetened cookies, chicken egg, pasteurized milk, butter, low-fat sour cream.
Cooking method. Finely crush the cookies and mix with sugar, add milk, let soak for 15 minutes. Grate the cottage cheese, separate the egg yolk from the white, melt the butter, beat the white. Combine the cookie mixture with the yolk, grated cottage cheese, melted butter, and whipped egg white. Place the soufflé in a greased form, smooth the top and steam. Before serving, sprinkle with sour cream.
25. Homemade cottage cheese
Ingredients: pasteurized milk.
Cooking method. Place a metal container with milk in a wide pan of water. The water should reach half the height of the container. When the milk boils, reduce the heat to low and simmer the milk in a water bath until it curds. Cool and strain through a sieve.
Cottage cheese can also be prepared using kefir: bring 500 ml of milk to a boil and add 200 ml of kefir to it.
26. Rice milky viscous porridge
Ingredients: rice, pasteurized milk, butter, salt.
Cooking method. Pour the rice into boiling water, then reduce the heat and wait until it thickens, pour in the boiling milk, add salt, mix thoroughly and close the lid. Bring the porridge over low heat until cooked. Serve with butter.
27. Buckwheat viscous milk porridge
Ingredients: buckwheat, pasteurized milk, butter, water, salt.
Cooking method. Combine milk with water, bring to a boil and add buckwheat, salt and cook covered over low heat until tender. Wipe the hot porridge and heat it again to 80 °C in a water bath. Serve with butter.
28. Semolina steam soufflé
Ingredients: semolina, pasteurized milk, butter, sugar, chicken egg.
Cooking method. Combine milk with water, bring to a boil, add cereal, reduce heat and simmer for another 10 minutes. Separate the white from the yolk, beat the white. Remove the porridge from the heat, add the yolk, sugar and butter, mix everything thoroughly, then add the beaten egg white. Place the soufflé in a greased dish and steam it
29. Vegetable puree
Ingredients: cauliflower, carrots, green peas, green beans, pasteurized milk, butter, sugar.
Cooking method. Boil vegetables, except carrots, in water. Stew carrots in a small amount of milk. Combine boiled vegetables and stewed carrots and pass through a meat grinder using a fine rack. Pour hot milk and butter into the resulting mass, mix thoroughly, add sugar. Serve with butter.
30. Rice roll with fruit
Ingredients: rice, pasteurized milk, chicken egg, butter, sugar, dried apricots, apples.
Cooking method. Wash the rice, dry it and grind it in a coffee mill. Combine milk with water, add ground rice and cook the porridge, add sugar, egg and butter, stir thoroughly and cool at room temperature. Then spread the porridge on gauze moistened with water in a layer 1 cm thick. Finely chop the apples and dried apricots and place them in the middle of the rice cake, then roll them up, place them on a baking sheet or frying pan, previously greased with oil, and steam them. Serve with butter.
31. Steam omelette
Ingredients: chicken eggs, pasteurized milk, salt, butter.
Cooking method. Combine milk and eggs in a container, add salt and stir well. Grease a baking tray with oil, pour the prepared mixture into it, and steam. Serve with melted butter.
32. Omelette in white sauce
Ingredients: pasteurized milk, butter, chicken eggs, wheat flour.
Cooking method. Add eggs to the milk, beat lightly, pour the mixture into a greased frying pan, steam, cool and chop. Add chopped omelette and butter to a thick white sauce.
Technology for preparing white (milk) sauce: Pour hot milk into the wheat flour dried in a frying pan in a thin stream, stirring until smooth.
33. Snowballs with fruit dip
Ingredients: egg white, strawberries, sugar, potato flour, vanilla to taste.
Cooking method. Beat the egg white into a thick foam and, without stopping the process, add sugar and vanilla. Bring the water to a boil in a saucepan, reduce the heat to low, and add the beaten egg whites into the boiling water with a tablespoon. After 3 minutes, turn the snowballs over, close the pan with a lid, and remove from heat. After 5 minutes, transfer the snowballs to a sieve using a slotted spoon and wait for the water to drain. Make strawberry jelly from strawberries, sugar and flour. Place the finished snowballs on a dish and pour jelly over them.
Technology for making jelly: Dilute potato flour with cold water until liquid, add sugar and mashed strawberries. Place on the fire and stir vigorously until the liquid begins to boil. Let it sit for a while, covered, to enhance the strawberry flavor.
34. Carrot juice with cream
Ingredients: carrots, cream, water.
Cooking method. Grate the carrots on a fine grater. Pour boiled cold water into it, mix well, squeeze through cheesecloth and combine with cream.
Semolina milk soup
4 tsp. semolina, 1 glass of pasteurized milk, 1 glass of water, 1/3 tsp. butter peasant oil, 1/4 egg, 1/5 tsp. granulated sugar, salt.
Mix milk (2/3) and water, boil, sweeten and salt to taste. Pour the sifted semolina, stirring, in a thin stream into the milk mixture and boil until the cereal is completely cooked. Beat the egg with the rest of the hot milk (no more than 70°C). Add the resulting egg-milk mixture to the soup, stir everything thoroughly and cook without bringing to a boil. Add butter to the soup before serving.
Slimy decoction of pearl barley
2 tbsp. l. pearl barley, water, salt on the tip of a knife.
Sort the grains, rinse and add cold water in a ratio of 1:10. Cook for about 3 hours, periodically replenishing the amount of evaporating water. Strain the resulting broth or rub through a sieve (preferably a hair sieve), salt to taste. During the cooking process, you should get a portion of the broth with a volume of about 2 glasses.
Slimy decoction of barley
2 1/2 tbsp. l. barley, water, salt on the tip of a knife.
Sort the barley, rinse and prepare a decoction according to the recipe given above. Serve the resulting broth cooled.
Sweet slimy decoction of pearl barley
2 tbsp. l. pearl barley, 1 glass of water, sugar, salt on the tip of a knife.
Prepare a decoction of cereals. Then add sugar to taste to the pureed broth and stir. Serve moderately hot.
Slimy pearl barley broth with butter
2 tbsp. l. pearl barley, 2/3 tsp. butter, water, salt on the tip of a knife.
Prepare a decoction of pearl barley (see recipe above). Rub it through a hair sieve, add salt and boil over low heat. Before serving, cool to the optimum temperature and add fresh butter.
Slimy milk pearl soup
2 tbsp. l. pearl barley, 2/3 tsp. butter, 3/5 cup pasteurized milk, 350 grams of water, 1/4 egg, 1/5 tsp. granulated sugar, salt on the tip of a knife.
Sort the grains, rinse and add hot water. Cook until completely softened, then place in a sieve without rubbing. Pour 1/4 of the boiling milk into the resulting slimy broth and bring to a boil. Prepare an egg-milk mixture from the remaining hot milk and eggs and season the soup with it. Add sugar, salt to taste, stir everything and heat over low heat. Add butter before serving.
Slimy decoction of pearl barley with butter and sugar
2 tbsp. l. pearl barley, 2/3 tsp. butter, water, sugar, salt.
Rub the prepared pearl barley broth (see preparation above) through a sieve, then add sugar to taste and stir. Boil over low heat. Before serving, cool the broth to the optimal temperature and add fresh butter to it.
Slimy decoction of oatmeal
2 tbsp. l. oatmeal, water, salt, sugar.
Pour oatmeal with cold water in a ratio of 1:7, cook until completely softened, replenishing the amount of evaporating water. Strain the finished broth through a hair sieve, add a minimum amount of salt and sugar, bring the broth to a boil, but do not boil. Serve warm.
Puree oat milk soup
2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 2 cups water, 2/3 tsp. butter peasant butter, salt, 1/5 tsp. granulated sugar, 1/4 egg.
Pour oatmeal into hot water, cook until completely softened and rub together with the liquid. Add salt and sugar to the broth, add hot milk, bring the broth to a boil and cook over very low heat. Season the finished soup with an egg-milk mixture prepared on the basis of hot milk (temperature no higher than 65°C) with an egg. Before serving, add fresh butter to the soup.
Slimy oat soup with milk and vegetable oil
2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 1/5 tsp. granulated sugar, 1/4 egg, 1/2 cup water, 2 tsp. refined vegetable oil, salt.
Pour oatmeal into boiling water and simmer over low heat until tender (at least an hour). Strain the resulting broth (do not wipe) and bring to a boil. Season the broth with a mixture prepared from hot milk (temperature no more than 70°C) and eggs, add vegetable oil. Before serving, cool the soup to the optimal temperature.
Milk slimy rice soup
2 tbsp. l. rice, 1/4 egg, 2/3 cup pasteurized milk, 2 tsp. butter, 1/2 cup water, sugar, salt.
Rinse the rice, add hot water and boil for at least an hour. When the rice is completely boiled, strain the broth through a sieve without rubbing. Boil the resulting liquid, lightly salt, sweeten, and add egg-milk leison. Before serving, add butter to the soup. Preparation of lezon: stir the egg, add hot milk while stirring constantly. Heat the mixture in a water bath until thickened, but do not boil.
Slimy milk barley soup
2 tbsp. l. barley, 1/2 cup pasteurized milk, 1 1/2 cups water, 1/4 egg, 1/5 tsp. granulated sugar, 2 tsp. peasant butter, salt.
Rinse the cereal with running water and pour hot water over it and put it on the fire. Boil until completely softened, place in a sieve without rubbing. Add hot milk to the resulting slimy broth and bring to a boil over low heat. After seasoning the soup with a mixture of hot milk and eggs, simmer a little over very low heat. Dissolve salt, sugar and butter in the prepared soup. Serve the soup to the table.
Slimy rice broth
2 tbsp. l. rice cereal, 1 glass of water, salt on the tip of a knife.
Rinse the rice and add cold water. Boil the cereal over low heat for at least 2 hours. Strain the resulting rice broth through a sieve and add salt.
Slimy decoction of rice with milk
2 tbsp. l. rice cereal, 1 cup pasteurized milk, 1/3 tsp. butter peasant butter, 2/3 tsp. soybean oil, 1 glass of water, sugar, salt on the tip of a knife.
Rinse the rice grains with running water and add cold water. Boil the cereal over low heat (at least 2 hours). Pour hot milk into the rice broth that has been rubbed through a hair sieve. Thoroughly mix the butter with soybean oil and, with constant stirring, add the hot rice broth into the resulting mixture in small portions. Stir well. Sweeten the broth a little and add salt.
Slimy decoction of pearl barley with milk
2 tbsp. l. pearl barley, 1 glass of pasteurized milk, 1/2 glass of water, salt on the tip of a knife, sugar.
Wash the pearl barley, add cold water and boil for about 3 hours, periodically replenishing the amount of boiling water. When the cereal is boiled, rub it together with the broth through a hair sieve, add hot boiled milk, salt and sugar to taste.
Slimy decoction of pearl barley with milk and homogenized cottage cheese
2 tbsp. l. pearl barley, 2/5 cup pasteurized milk, 1 tbsp. l. low-fat homogenized cottage cheese, 1 glass of water, sugar, salt on the tip of a knife.
Pour the washed pearl barley with cold water and boil for about 3 hours. As the water boils, add hot water to the broth. Rub the resulting pearl barley mixture through a sieve without folding it back. Dilute homogenized cottage cheese with chilled pasteurized milk, combine with pearl barley broth, add salt and sweeten to taste.
Mucous decoction of pearl barley with milk, yolk and soybean oil
2 tbsp. l. pearl barley, 4/5 cup pasteurized milk, 1 egg yolk, 1 tsp. soybean oil, water, sugar, salt on the tip of a knife.
Prepare a decoction of pearl barley in milk as described above. Beat the yolk with soybean oil, gradually and with constant stirring add the broth and milk, add salt and sweeten to taste. Mix everything thoroughly. Serve warm.
Egg dishes
Soft-boiled egg
1 egg, salt.
Place the washed egg in cold water, adding a little salt. Boil the egg until cooked (from the moment of boiling 3-3.5 minutes), after boiling put it in cold water (so that the shell can be easily removed). You can serve it with a piece of fresh butter.
Steam omelette
2 eggs, 1/2 cup milk, 1/5 tsp. butter, salt on the tip of a knife.
Steam the beaten egg-milk mixture in a greased form. For better baking of the mixture, the thickness of the omelette should not exceed 4 cm. When serving, place the omelette on a plate and pour over melted butter.
Steam omelette with whites
2 egg whites, 1/2 cup milk, 1/5 tsp. butter, salt.
Carefully break the washed eggs, carefully separating the whites from the yolks. Beat the whites with a whisk with a little salt, add milk, continuing to beat. Pour the resulting mixture into greased and floured molds and cook in a steam bath.
Egg porridge
1/2 cup milk, 2 eggs, 1 tsp. peasant butter, salt.
Mix all ingredients without oil, pour into a saucepan. Add oil and cook with stirring for 5-7 minutes until a semi-liquid porridge is obtained. Porridge can also be cooked in a water bath.
Second courses
Meat soufflé
100 grams of raw meat or 60 grams of boiled meat; for sauce: 2 tbsp. l. pasteurized milk, 1/4 tsp. wheat flour, 1/4 egg, 1 tsp. vegetable oil, 1/3 tsp. butter, peasant butter, salt on the tip of a knife.
Boil the meat, cleaned of tendons, fat and films, pass through a fine grinder several times, add salt, pour in vegetable oil, then freshly prepared sauce and yolk. Beat the egg white separately into a thick, strong foam, add it last to the minced meat and carefully mix everything. Place in a greased pan and steam. Preparation of the sauce: saute the flour in a frying pan without oil, stirring constantly, pour in the milk in a thin stream and heat until thickened. Before serving, drizzle with melted butter.
Cod fish dumplings
110 g gutted cod, 1/4 egg, 1/3 tsp. peasant butter; for sauce: 1/2 tsp. wheat flour, 1 1/2 tbsp. l. pasteurized milk, salt.
Pass the cleaned cod fillet through a meat grinder with a fine grid several times, pour in the sauce, add the yolk and whites whipped into a strong foam, mix everything carefully. Form small quenelles from the resulting mass, place them in a saucepan with boiling water and cook over low heat until tender. Preparation of the sauce: saute the flour, pour in hot milk in a thin stream, simmer over low heat. Place the finished quenelles on a plate and pour over the oil.
Boiled cod soufflé
125 g gutted cod, 1/2 egg, 1/3 tsp. peasant butter, salt; for sauce: 1/2 tsp. wheat flour, 1/2 tbsp. l. pasteurized milk; peasant butter for greasing the pan.
Wash the gutted cod, cut into fillets without skin and bones, boil and cool. Pass the boiled fish through a meat grinder twice, add sauce made from milk and flour (see previous recipe). Add salt, yolk and beaten egg white to the resulting mass, beat everything thoroughly. Place the soufflé mixture in an oiled saucepan and steam. Before serving, transfer the soufflé to a plate and pour over the oil.
Cereal dishes
Semolina milk porridge
2 tbsp. l. semolina, 2/5 cup, 3/5 cup pasteurized milk, 1/2 tbsp. l. peasant butter, granulated sugar.
Pour sifted semolina into boiling water. Boil with constant stirring for 10 minutes. Add hot milk to the boiled cereal, add granulated sugar, stir and cook for about 5 minutes. Before serving, pour melted butter over the semolina porridge.
Viscous semolina porridge with milk
2 tbsp. l. semolina, 4 1/2 tbsp. l. water, 3/5 cup pasteurized milk, 1/3 tsp. butter, 1/2 tsp. granulated sugar, salt on the tip of a knife.
Measure out a certain volume of cereal and, with constant stirring, pour into hot water, cook until half cooked, add salt, sugar, pour in hot milk. Boil until the cereal is completely cooked. Before serving, add fresh butter to the porridge.
Semolina porridge with fruit broth
2 tbsp. l. semolina, 8 tbsp. l. fruit broth, 1/2 tbsp. l. butter.
Prepare a decoction of apple leftovers: take the peel and cut out core, add water, simmer over low heat for about 10 minutes, strain. Gradually add semolina into the resulting boiling broth, stirring continuously. Cook until the cereal is completely cooked. Before serving, add a piece of fresh butter, 1 tsp. honey
Semolina porridge with milk and yolk
2 tbsp. l. semolina, 1/2 cup water, 1 cup milk, 1/2 yolk, 1/4 tbsp. l. butter peasant butter, 1 tsp. honey
Boil a mixture of milk and water, taken in equal quantities, add semolina in a thin stream and cook, stirring, for 20 minutes. Add salt before finishing cooking. Grind the yolk with butter and a tablespoon of milk. Season the finished porridge with this mixture. To get sweet porridge, prepare everything according to the same recipe, just add a spoonful of honey to the finished porridge and stir.
Kiseli
Blackcurrant jelly
1 1/2 tbsp. l. black currant berries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, a few blackcurrant leaves, 1 glass of water.
Kissel is prepared only from ripe and juicy berries. Sort the currants and rinse well with cold water. Then squeeze out the juice, pour it into a bowl (possibly enamel) and leave in the cold. Meanwhile, put the remaining mass in a saucepan, add hot water and boil for about 5 minutes along with the washed currant leaves (optional). Strain the broth through cheesecloth or a fine sieve, pour granulated sugar into it, boil, and remove the foam from the surface with a slotted spoon. Pour starch diluted with cold water into the hot syrup and quickly bring to a boil while stirring vigorously. After brewing the starch into the jelly, immediately pour the cooled juice. Stir the prepared jelly thoroughly and pour into glasses. To prevent a film from forming on the surface of the jelly, sprinkle the jelly with a small amount of sugar.
Strawberry jelly
4 things. strawberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch.
Sort the berries, remove the stems, rinse with running water and rub through a fine sieve. Pour the resulting juice into a bowl (faience is recommended, enamel can be used) and put in a cool place. Place the mixture remaining after mashing the berries into a saucepan and add hot water, add sugar, stir thoroughly, boil, strain through a sieve. Pour potato starch, previously diluted with cold boiled water, into the prepared syrup and bring to a boil. After the jelly boils, stop heating and quickly mix it with the prepared berry juice. Pour the finished jelly into serving bowls and sprinkle sugar on top.
Pumpkin and apple jelly
1/5 of a small apple, 2 times more pumpkin, 1 tsp. potato starch, 8 tbsp. l. water.
Cut apples and pumpkin, washed and peeled and cleared of seeds, into small pieces, pour boiling water over them, boil until completely softened, rub through a sieve along with the broth and stir. Pour water into the resulting puree, add sugar, stir everything and boil. Then add starch diluted with cold water and quickly bring to a boil. Pour the finished jelly into glasses, sprinkle with granulated sugar and cool.
Apple jelly
1/2 medium sized apple, 4/5 cup water, 2 tsp. granulated sugar, 1 tsp. potato starch.
Peel the washed apples and remove the seeds, cut into thin slices, place in a saucepan and, pour hot water, cook until the apples are fully cooked. As soon as the fruits are boiled, strain the broth and rub the apples through a sieve. Add sugar and pureed puree to the broth, bring to a boil, pour in starch (diluted with cold boiled water), and while quickly stirring, bring to a boil again (but do not boil, otherwise the jelly will become liquid). Immediately after cooking, pour the finished jelly into glasses or cups, sprinkle with sugar and cool.
Peach jelly
1-2 peaches, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.
Remove the pit from the peach, thoroughly washed in running water. Place the pulp in a saucepan, add hot water and cook until completely softened. Then rub through a sieve, add the strained broth, add sugar, boil and pour in the dissolved starch. Next, perform all operations according to the “Apple Jelly” recipe.
Kissel from dried apricots
4 things. dried apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch (incomplete), 4/5 cup water.
Place the washed and disassembled dried apricots in a saucepan, add hot water and boil until completely softened. Then strain the broth and rub the fruits through a sieve. Combine the fruit puree with the broth, add sugar and boil. Carefully pour the dissolved starch into the hot jelly and repeat the same operations as in the “Apple jelly” recipe.
Fresh apricot jelly
2 apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.
Carefully remove the seeds from the washed apricots. Place the bones in a saucepan, add boiling water and boil for 5 minutes. Pour the resulting broth over the apricots and boil them until soft. Rub the finished apricots through a sieve (along with the broth), add granulated sugar, boil and pour in the dissolved starch. Further preparation of the jelly is similar to the “Apple jelly” recipe.
Rose hip jelly
1/2 tbsp. l. dried rose hips, 2 tsp. granulated sugar, 1 tsp. potato starch, 4/5 cup water.
Sort out the dried rose hips, rinse, mash, then pour hot water over the fruits, cover with a lid and leave to swell for 10 minutes. Then boil the fruits in the same water in which they swelled until completely softened. Cover the pan where the rosehip is cooked tightly with a lid. Strain the finished broth and rub the rose hips through a sieve. Combine the decoction with pureed rose hips, add sugar, boil and combine with starch (diluted with cold boiled water). Pour jelly into glasses and cool.
Blueberry jelly
1 tbsp. l. (without a slide) dried blueberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 4/5 cup water.
Sort the dried blueberries and rinse in warm water. Pour the prepared berries with cold water and cook until completely softened (about 20 minutes). Mash the softened berries thoroughly (without removing them from the water) so that all the nutrients are transferred into the broth. Strain the resulting broth and squeeze the remaining berries through gauze folded in several layers. Pour sugar into the prepared blueberry decoction (without the berries), boil it and brew with diluted starch.
Milk jelly
8 tbsp. l. pasteurized milk, 2 tsp. granulated sugar, 1 1/2 tsp. corn starch, vanillin.
Add sugar to hot milk and boil. Remove the pan with milk from the heat and pour in the starch previously diluted with cold milk. Over low heat and stirring continuously, cook the jelly for just a few minutes and remove from heat. Add vanillin to the prepared jelly, pour into a serving bowl moistened with water, sprinkle with sugar and cool. Before serving, the cooled jelly can be put out of the mold onto a plate.
Milk jelly with carrots
1/2 carrots, 3/5 cup pasteurized milk, 1/2 tsp. potato starch, 1 tsp. granulated sugar, a few crystals of vanillin.
Wash the carrots, peel and grate. Simmer the resulting mass in a small amount of water. Grate the softened carrots, sweeten them, dilute with hot milk and bring to a boil. Season the boiling liquid with potato starch diluted with cold milk. Quickly boil the jelly, remove from the stove and pour into glasses. Place the finished dessert in the cold.
Milk jelly with pumpkin
50 g pumpkin, 1/2 tsp. potato starch, 3/5 cup pasteurized milk, 1 tsp. granulated sugar, a few crystals of vanillin.
Cut the pumpkin, washed and cleared of peel, pulp and seeds, into small cubes, place in a bowl and simmer until soft. Rub the finished pumpkin, pour hot milk and add sugar. Bring the resulting mass to a boil and cook further in the same way as milk jelly with carrots (see previous).
Dessert
Currant jelly
1 tbsp. l. with a heap of currants, 1 1/2 tsp. granulated sugar, 1/5 tbsp. l. gelatin.
Squeeze the juice out of the berries that have been disassembled and washed with running water, and put them in the cold in a non-oxidizing container (earthenware, etc.). Pour the remaining juices (after squeezing the juice) with hot water and cook for about 10 minutes. Strain the resulting broth, add sugar, stir and heat again to a boil (if yen appears, remove). Add gelatin, previously soaked for 30 minutes, into the hot syrup and stir thoroughly until the latter is completely dissolved. Add cooled berry juice to the prepared sugar-gelatin syrup, stir, pour into a mold and let cool.
Milk jelly
1/2 cup pasteurized milk, 2 tsp. granulated sugar, 1 tsp. gelatin, 1 tbsp. l. water, vanillin.
Soak gelatin in a tablespoon of cooled boiled water. Boil the milk, add sugar, vanillin, add the soaked gelatin and bring to a boil, stirring constantly until the gelatin is completely dissolved. Rinse the molds with cold boiled water and pour the prepared mixture into them, cool until the jelly has completely hardened.
Raspberry jelly
2 1/2 tbsp. l. with a slide of raspberries, 1 1/2 tbsp. l. granulated sugar, 1/5 tbsp. l. gelatin, 1 glass of water.
Sort the berries and rinse in water. Prepare sugar syrup, add swollen gelatin to it, immerse prepared raspberries in the resulting mixture, bring to a boil, and then let it brew for 15 minutes. Strain the finished mixture, pour into a mold and cool.
Strawberry mousse
1/2 cup strawberries (garden), 1 1/2 tsp. granulated sugar, 1 tsp. gelatin, 1 glass of water.
Take half a glass of peeled and washed strawberries, rub through a sieve, put the mixture in a cup and put it in the cold. Add sugar to hot water, dissolve, add gelatin soaked in boiled water and boil quickly. Combine the finished syrup with pureed strawberries, mix and cool to 30°C. Beat the cooled puree mixture on ice until a thick, homogeneous foam forms, pour into molds and refrigerate. Before serving, dip the molds 2/3 in hot water and place the mousse on a plate. You can pour syrup or serve milk with the mousse.
Snowballs
2 eggs, 3/5 cup pasteurized milk, 3 tsp. powdered sugar, 1/5 tsp. wheat flour.
Carefully break the thoroughly washed and cooled eggs, separating the whites from the yolks. Beat the chilled whites into a stable foam, adding powdered sugar little by little (1 tsp in total). Pour the milk into a saucepan, boil and, reducing the heat to low, drop the whipped whites into it with a teaspoon. Cook them for no more than 5 minutes. Remove the finished snowballs with a slotted spoon and place on a plate. Mix flour with yolks, the rest of the powdered sugar, dilute with hot milk (from making snowballs) and boil in a water bath until thickened. Pour the yolk sauce over the snowballs laid out on a plate, cool and serve.
Soups are included in almost all diets as a first course. Briefly discussed below technologies for preparing dietary soups.
Specific recipes for soups for the corresponding numbered dietary tables according to Pevzner are given in the "Recipes" section.
Slimy soup
Mucus soups are soups that do not contain extractive substances of meat, fish, mushrooms, and vegetables. Slimy soups contain no dietary fiber.
Mucous soups are included in the menu of diets that are as gentle as possible on the gastrointestinal tract mechanically and chemically - these are dietary tables №№ 0, 4 (recycled broth is used), No. 1a, 1b(mucous soups are prepared with the addition of milk).
How to make slimy soup. The cereal is sorted out, washed (except for semolina and ground), poured into boiling water, and cooked until tender. Semolina is boiled for 10-15 minutes, rice - up to 50 minutes. The finished broth is filtered through a sieve, but the cereal is not wiped. The prepared mucous decoction is boiled. To improve the taste and appearance of the slimy soup, an egg-milk mixture is added to it.
How to prepare egg-milk mixture. Thoroughly stir the yolks, whisked with hot milk or cream. Pour the mixture into the soup, add sugar, salt if necessary, stir. Slimy soup with the addition of an egg-milk mixture can be heated, but should not be boiled, since flakes will form due to the coagulation of the egg white. Add butter to the prepared slimy soup.
Puree soup
Puree soup is prepared in the same way as mucus soup, with the only difference being that after straining the mucus, the cereal is rubbed through a sieve. Puree soup is included in the menu of less lenient diets and has a higher nutritional value.
Puree soup
Puree soup is prepared from meat, cereals, vegetables, fish, is well absorbed by the body and has a delicate consistency.
Puree soups are included in dietary tables with mechanical sparing - No. 1b, 4b, 5a, 5p, 13.
How to cook puree soup. Pass boiled or stewed vegetables 2-3 times through a meat grinder with a fine grid (you can rub through a sieve). Add milk sauce or thick cereal broth to create an even consistency. Season the soup with milk and egg mixture, sour cream or butter.
Puree soup made from vegetables is fortified with juices from carrots, tomatoes, yeast drink, and bran broth. Before serving, the finished soup is sprinkled with chopped herbs.
Milk soup
Milk soup is a highly nutritious product, is well absorbed by the body, improves liver function and weakly stimulates gastric secretion.
Milk soups are included in the menu of dietary tables No. 1, 5a, 5, 11, 12, 13, 15.
To prepare milk soup, cereals, pasta, carrots, pumpkin, and cauliflower are used. Pasta, millet, rice, pearl barley, oatmeal are first boiled for several minutes in boiling water. The milk soup itself is cooked over low heat so that the milk does not burn.
Vegetarian soup
Vegetarian soup is prepared using vegetable decoctions that contain nitrogen-free extractive substances that actively stimulate gastric secretion.
Vegetarian soups are included in the menu of dietary tables No. 1, 2, 5a, 5, 7, 8, 9, 10, 11, 12, 13, 15.
How to cook vegetarian soup. First, a vegetable decoction is prepared. The vegetables are peeled, washed twice in running water, immersed in boiling water, simmered over low heat until tender, after which the broth is filtered. Vegetarian soups are recommended for patients for whom extractive substances from meat and fish are contraindicated. To improve the taste of vegetables, they are sautéed (lightly fried or stewed with oil), unless there are contraindications. For dietary tables №№ 5, 7, 10 vegetables are stewed in a small amount of vegetable broth. Vegetarian soup does not take long to cook, since prolonged boiling destroys the taste, appearance of dishes and vitamin composition. The finished soup should sit for 15-20 minutes. Oil is added to the pan before serving the soup.
Vegetarian borscht and cabbage soup are prepared using vegetable broth.
How to prepare beet broth. Peel the red beets, rinse, finely chop or grate, pour double the amount of hot vegetable broth in relation to the vegetables. Add vinegar, bring to a boil and leave on the edge of the stove for half an hour, then strain and add to the finished borscht. The finished dish is seasoned with butter, sour cream, and finely chopped herbs.
Meat broth soup
Meat broth soup contains extract substances that increase the secretory function of the stomach.
Puree soups with meat broth are included in the menu of therapeutic diets No. 4b, 13; unworn - No. 2, 3, 4v, 11, 15. Slimy soup with meat broth is included in the diet menu №4 . Meat soups for diets No. 3, 4, 4b cooked in secondary broth.
Clear and seasoning soups with cereals, vegetables, cabbage soup, pickles, and borscht are prepared using meat broth.
How to cook soup with meat broth. The preparation method is similar to vegetable broth soups. To prepare bone broth, cut up beef bones are taken (veal and pork bones are pre-fried in the oven to improve the taste of the broth). The bones are placed in cold water, brought to a boil and simmered over low heat for 4 hours. As fat forms on the surface of the broth, it must be removed. 1 hour before the end of the cooking process, add roots and onions to the broth. The finished broth is filtered. Meat and bone broth is cooked in the same way - first the bones are boiled for 3 hours, then the meat is added and everything is cooked for another 1.5 hours.
Fish broth soup
Soups made with fish broth are prepared as dressing soups.
Fish broth is prepared using fish heads without gills, eyes of fish, their bones, fins, and skin, washed twice in running water. All this is cooked together with the roots over low heat under a closed lid for 1 hour. During cooking, it is necessary to remove scale and fat from the surface of the broth. You can also use the broth after cooking the fish itself.
Fish broth is used in the preparation of clear, puree, and dressing soups.
To prepare a clear soup, use a fish roe pull. For 1 serving of broth, take 10 grams of carefully ground fish roe, which is first mixed with a small amount of water, and then with 50 ml of water. The resulting mass is poured into the hot broth, salt is added, cooked for half an hour over low heat and filtered again.
Mushroom broth soup
Mushroom broth soups contain extractive substances, increasing the secretory function of the stomach and improving appetite. These soups are contraindicated for diseases of the liver, gall bladder, stomach, pancreas, intestines, kidneys, and cardiovascular system.
Mushroom soups are included in the diet menu №№ 11,12,15 . For the diet table №2 Only mushroom broth without mushrooms can be used.
How to cook mushroom broth. Mushroom broth is prepared from dried porcini mushrooms, which are washed with warm water and soaked in cold water for 2-3 hours. After this, the mushrooms are cooked in the same water until tender. The finished broth is filtered, boiled mushrooms are added, with the exception of dietary table No. 2.
Fruit and berry soup
Fruit and berry soup is prepared from fresh, dried, canned fruits and berries with the addition of rice, noodles, vermicelli, and rice pudding.
How to prepare fruit and berry broth. The fruit and berry decoction used to prepare the soup is prepared from dried fruits and berries, which are first washed twice in running water, then filled with water and simmered over low heat with the lid closed until tender. Sugar is added to the prepared broth.
Green cabbage soup
How to cook green cabbage soup. The sorrel is sorted and washed. Onions and carrots are cut into small cubes, fried with butter, flour is added and frying continues for 1-2 minutes. After this, meat or vegetable broth and chopped potatoes are added. All this is cooking. 10-15 minutes before readiness, add salt and sorrel. Cabbage soup is served with sour cream.
ATTENTION! The information presented on this site is for reference only. We are not responsible for possible negative consequences of self-medication!
