Soup "Peasant" got its name for a reason. It has long been prepared from inexpensive products - cereals and vegetables. The first made it satisfying, and vegetables varied. For cooking, they took onions, carrots, cabbage, potatoes - everything that grew in the garden of a poor person. Of course, there was no meat there. It appeared later. Peasant soup with cereals and chicken is prepared very simply and most importantly quickly. This dish is not only inexpensive, but also healthy and vitamin. After all, for him, the products are not fried, but boiled in water or broth, saturating the liquid with nutrients.
Ingredients
- Chicken leg - 1 pc.;
- Potato tubers - 400 g;
- Millet - 60 g;
- Fresh parsley and green onion- bundle;
- Salt - to taste;
- Cold water - 2.5 liters.
How to cook soup "Peasant" with cereals in meat broth (as in kindergarten)
chicken leg rinse and put in a saucepan. Pour in water and bring to a boil. Now, if desired, you can add spices. For example, black or allspice peas, bay leaf. Simmer over low heat for about half an hour with the lid half closed. Then take out the meat, and strain the broth through a sieve. If you used spices, leave them in the sieve. And pour the broth into a clean saucepan and put it back on a slow fire.
Peel and rinse potatoes. Cut it into cubes and send it to the broth. After a couple of minutes of boiling, foam will begin to appear, remove it with a slotted spoon.
Sort the millet, if necessary. Then rinse the cereal well and throw it into the pan. Stir.
Salt the soup to taste and cook with the lid almost closed. So that the soup does not run away, the fire should be small, and the pan should be 2/3 full.
Meanwhile, the ham has already cooled down. Remove the chicken flesh from the bones and chop finely.
Pour the meat into the soup and stir. This is done when the millet and potatoes in the soup are already soft and almost done. If by this time the broth has boiled away significantly, then add hot boiled water to the pan to achieve the desired consistency of the dish.
Rinse greens thoroughly in a cup of cool water. Lay out on a paper towel to remove any excess water. After that, finely chop the leaves and throw into the soup. If you want the greens to remain rich in color and not turn brown, add them to the first dish while boiling vigorously. And after a few seconds, turn off the heating of the stove.
Warm up peasant soup with cereal chicken broth a couple more minutes and remove from heat. Serve hot.
Cooking Tips
- The same soup can be prepared in a more original way. WITH smoked chicken. In this case, rinse it well, and then boil it for a couple of minutes at a slow boil. Then drain the first broth, and fill the smoked pulp with fresh boiled water. Next, cook the soup as directed in the recipe.
- A more economical option is to boil the chicken in broth and use it for the second course. And make soup on the broth. But then make it more intense. For example, add white roots - a little celery and parsley root. Ready broth strain and cook soup on it.
- This cooking process is similar to how in kindergarten cook peasant soup. That is, you can easily offer this dish to your baby, provided that he is already 1.5 years old (the age is indicated due to the presence of millet in the dish - it is not recommended to include it in the diet of children under 1.5 years old).
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Soup puree from different vegetables. For its preparation, white cabbage, potatoes, turnips, carrots, onions, green peas (canned) are used. Onions are chopped and sautéed. Chopped carrots and turnips (previously blanched) are stewed with a small amount of broth and oil until half cooked, then browned onions, chopped cabbage are added and stewed until cooked. At the end of the seasoning, green peas and potatoes are added, cut into pieces and cooked separately. Prepared vegetables are wiped and then cooked according to the general scheme.
Pumpkin Cream Soup. The pumpkin, peeled from the skin and seeds, is cut into slices and stewed in milk in a sealed container over low heat. 5 ... 7 minutes before readiness add dried croutons from wheat bread(2/3 of the rate provided by the recipe). The mass is wiped, the remaining milk is added, brought to a boil and, removed from heat, seasoned with cream and butter.
Soup puree from cereals. For cooking, rice, oatmeal, barley and wheat (Poltava) groats are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, browned onions and roots are added, brought to readiness, wiped, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.
The process of preparing this soup is laborious. When rubbing cereals, a lot of waste is produced. To save time and food, soup can be prepared from cereal flour (cereals are sorted, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with lezon. You can use commercially produced cereal flour, which is widely used in baby food.
Bean soup. Pre-soaked legumes are boiled without salt until softened, browned onions and roots are added, brought to readiness, rubbed, combined with white sauce, bring to the desired consistency with broth, put salt and boil. Liezon is not included in this soup. Soup can be boiled and served with smoked pork belly or Korean. The broth after boiling the smoked meats is added to the soup.
Poultry soup. Poultry carcasses are boiled until cooked, carrots, parsley, onions are added. In a boiled bird, the flesh is separated from the bones, cut into pieces and passed through a meat grinder with a frequent grate, then rubbed. The mashed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. Ready soup seasoned with lezon.
Liver soup. The liver, cut into pieces, is lightly fried together with carrots and onions, then stewed until tender in a small amount of broth and rubbed. The mashed mass is combined with white sauce, diluted with broth to the desired consistency, salt is added and brought to a boil. Ready soup is seasoned with lezon and butter.
Biscuits. To prepare a bisque from crayfish, they are pre-boiled, the necks, claws are separated and cleaned. The legs are broken off from the shells and the insides are removed. In sautéed butter onions, carrots, celery add shells and peelings from the neck and claws, pour in cognac and flambé (set on fire to extract the alcohol base of cognac). Then infuse fish broth, add rice, peeled necks, white wine, a bunch of spicy herbs and cook until the rice softens. After removing a bunch of spicy greens, the prepared mass is crushed in a processor (mixer) or blender, rubbed through a sieve, brought to a boil and seasoned. lemon juice, cream, butter. Biscuits are also prepared from other crustaceans.
Soup puree from carrots and turnips. The technological scheme for the preparation of carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, poured 1/3 of the height with water or broth, sautéed onions and parsley are added and cooked until cooked, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. Ready soup is slightly cooled (up to 70 C), lezon and butter are added.
Fig.1. Technological scheme for the preparation of soup-puree from carrots
The difference in the preparation of these soups lies in the heat treatment of vegetables.
Puree soups are stored until serving on a food warmer. When serving, put a little side dish in the soup (15-20 g per serving), for example: in cauliflower soup - boiled separately and divided into small kops; in a soup of different vegetables - vegetables cut into small cubes or straws; in soup-puree from potatoes - fresh or canned green peas, etc. For soups-puree from poultry or game, it is recommended to leave a little fillet for garnish, which is cut into strips. All mashed soups are served with croutons from white bread, cut into small cubes and dried in the oven or fried in a pan with butter. You can also serve pies with various fillings: for soup from meat products and vegetables - with meat or with cabbage and eggs; to fish soup - pies with elm or fish, etc.
186. Soup puree from different vegetables
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GROSS |
NET |
GROSS |
NET |
GROSS |
NET |
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- |
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2/5 pcs. |
1/4 piece |
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broth or water |
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Exit |
1000 |
1000 |
1000 |
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The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then wipe everything.
The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter.
Part of the green peas can be put whole in the soup puree, brought to a boil and seasoned.
Leek is cut into strips, sautéed and put on vacation.
187. Soup puree from zucchini or pumpkin
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GROSS |
NET |
GROSS |
NET |
GROSS |
NET |
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Or pumpkin |
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Vegetable beans (shoulder) fresh |
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2/5 pcs. |
1/4 pc. |
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broth or water |
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Exit |
1000 |
1000 |
1000 |
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Chopped zucchini or pumpkin are allowed. 5-10 minutes before the end of the stewing, sauteed onions and carrots, green peas or beans are added, stewed until cooked, then rubbed. The rest of the soup is prepared and released, as indicated in rec. .
Green peas or beans and sautéed leeks can not be wiped, but put in puree soup before dressing, bring to a boil and season.
188. Green Pea Soup
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Wheat flour |
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2/5 pcs. |
1/4 pc. |
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broth or water |
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Exit |
1000 |
1000 |
1000 |
For garnish, part of the green peas are boiled in their own broth. Onions and carrots are cut, sautéed, stewed in a small amount of broth until cooked along with the rest green peas prescribed by the recipe, then wipe. The rest of the soup is prepared and released, as in rec. .
189. Poultry soup
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Hen |
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or turkey |
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Or a broiler chicken |
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or duck |
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Wheat flour |
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2/5 pcs. |
1/4 pc. |
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Water |
TECHNICAL AND TECHNOLOGICAL CARD No. Potato puree soup
- APPLICATION AREA
Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Soup-puree from potatoes produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| I | II | III | ||||||||||||
| BRUT | NETT | BRUT | NETT | BRUT | NETT | |||||||||
| THEN | O | THEN | O | THEN | O | |||||||||
| Potato | 480 | 360 | 480 | 360 | 480 | 360 | ||||||||
| Carrot | 25 | 20 | 25 | 20 | 25 | 20 | ||||||||
| Parsley (root) | 13 | 10 | 13 | 10 | - | - | ||||||||
| Onion | 24 | 20 | 48 | 40 | 48 | 40 | ||||||||
| Leek | 26 | 20 | - | - | - | - | ||||||||
| Wheat flour | 20 | 20 | 20 | 20 | 20 | 29 | ||||||||
| Butter | 30 | 30 | 20 | 20 | 20 | 20 | ||||||||
| Milk | 200 | 200 | 150 | 150 | 150 | 150 | ||||||||
| Eggs | 2/5 | 16 | 1/4 | 10 | - | - | ||||||||
| PC. | PC. | |||||||||||||
| broth or water | 750 | 750 | 750 | 750 | 750 | 750 | ||||||||
| Exit | - | 1000 | - | 1000 | - | 1000 | ||||||||
4. TECHNOLOGICAL PROCESS
Boil potatoes in broth or salted water until half cooked, put parsley (root), then browned carrots and onions, boil until tender, wipe.
The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter.
Leek is cut into strips, sautéed and put on vacation.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physico-chemical parameters:
According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)
- NUTRITIONAL AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
The recipe "Soup-puree from different vegetables" is presented in the technological map of the shopping mall.
Technological map for catering products - a document containing the recipe and description technological process production, design and presentation of dishes
The technological map refers to a departmental technical document and is compiled for production workers in order to ensure the correct conduct of the technological process for the production of high-quality culinary products and to facilitate the calculation of the required amount of raw materials and semi-finished products for the preparation of a batch of products.
Technological map No. 1Soup-puree from different vegetables
Recipe source: Collection of recipes for dishes and culinary products for catering establishments recipe No. 167.
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Name raw materials, food products |
gross, Mr. |
Technological process of manufacturing, design and filing dishes, conditions and terms of sale |
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fresh cabbage |
The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then wipe everything. The mashed vegetables are combined with white sauce, diluted with water and boiled. The finished soup is seasoned with lezon or hot milk with butter. Part of the green peas can be put whole in puree soup, brought to a boil and seasoned. Implemented in portioned dishes immediately after preparation. Ready soup is stored until vacation in a water bath or stove at a temperature of 60-65 ° C for no more than 1 hour. |
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potato |
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onion |
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canned green peas |
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wheat flour |
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butter |
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cow's milk |
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chicken eggs |
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Yield for 1 portion |
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Yield per kg |
Head of production:_________________ Calculator: _________________1.2 Requirements for the quality of food raw materials and food products
The raw materials used to prepare the dish "Soup puree from different vegetables" must comply with the requirements of the NTD. The characteristics of food raw materials are presented in table 1
Table 1 - Characteristics of food raw materials.
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Name of food raw materials |
GOST, GOST R, TR, TU, etc. |
Basic quality requirements |
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Onion |
GOST 27166 - 86 |
The bulbs are ripe, healthy, clean, whole, not germinated, without damage by agricultural pests, shape and color typical for this botanical variety with dry outer scales. Allowed are bulbs with a rupture of dry scales, opening juicy scales to a width of not more than 2 mm, bifurcation, located under common outer scales. The smell and taste characteristic of this botanical variety, without foreign smell and taste. |
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Butter sweet cream |
GOST R52969-2008 |
Expressed creamy and taste of pasteurization, without foreign tastes and odors; insufficiently pronounced creamy and / or aftertaste of pasteurization. The consistency is dense, plastic, homogeneous or insufficiently dense and plastic; the surface on the cut is shiny or slightly shiny, or slightly matte. Color from light yellow, uniform throughout the mass |
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Premium wheat flour. |
GOST R52189-2003 |
The taste is peculiar wheat flour, without foreign tastes, not sour, not bitter. Smell characteristic of wheat flour, without foreign odors, not musty, not moldy. Mass fraction of moisture, %, no more than 15.0 The presence of mineral impurities when chewing flour should not feel crunchy. Metal-magnetic impurity, mg per 1 kg of flour; the size of individual particles in the largest linear dimension of 0.3 mm and (or) a mass of not more than 0.4 mg, not more than 3.0 |
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Pest infestation not allowed Pest pollution not allowed |
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Drinking water |
Hygienic requirements: epidemiological safety, favorable organoleptic properties. Taste no more than 2 points. Color not more than 20 gr. Turbidity not more than 1.5 mg/l. Microbiological indicators: No more than 100 microorganisms should be detected, and bacteria of the Escherichia coli group no more than 3. Total water hardness no more than 7. |
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cow's milk |
TR, GOST R 52054-2003 |
The consistency is a homogeneous liquid without sediment and flakes. Freezing not allowed The taste and smell are clean, without foreign odors and flavors that are not characteristic of fresh natural milk. Color from white to light cream |
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Table chicken eggs |
GOST R 52121-2003 |
the air chamber is stationary or some mobility is allowed; height - no more than 7 mm, the yolk is strong, hardly noticeable, can move slightly, a slight deviation from the central position is allowed. The protein is dense, light, transparent. |
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Potato |
GOST R 51808-2001 |
The tubers are whole, clean, healthy, without excess moisture, germinated, not withered, without damage by agricultural pests. Typical shape and color. The tubers are mature, with a dense skin. Smell and taste characteristic of this botanical variety, without foreign taste and smell |
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GOST R51782-2001 |
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fresh cabbage |
GOST R51809-2001 |
Heads of cabbage fresh, whole, healthy, clean, fully formed, not sprouted, shape and color typical for the botanical variety, without damage by agricultural pests, without excessive external moisture, with a clean cut of the stump. Smell and taste characteristic of this botanical variety, without foreign smell and taste. Dense heads. |
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GOST 743-88 STB 461-93 |
Root crops are fresh, whole, healthy, clean, not withered, not cracked, without damage by agricultural pests, without excessive external moisture, typical for |
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botanical variety in shape and colour, with or without remaining petioles not more than 2.0 cm long, but without damage to the shoulders of the root crop. The smell and taste characteristic of this botanical variety, without foreign smell and taste. |
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green peas |
GOST R54050-2010 |
Appearance: whole grains without impurities of shells of grains and fodder peas of brown color. The taste and smell are natural, characteristic of canned green peas, without foreign smell and / or taste The color of the grains is green, light green or olive, uniform in the packing unit. Consistency is soft and uneven |
