How much to cook soup?

Depending on the recipe chosen, cook the stew from half an hour to 2 hours.

How to cook chowder

Potatoes – 6 pieces
Salo – 100 grams
Onions – 1 piece
Dill – 2-3 sprigs
Parsley – 2-3 sprigs
Pepper and salt – to taste

Chowder recipe
1. Wash potatoes, peel and cut into large cubes.
2. Peel and wash the onion, then chop.
3. Cut the skin off the bacon. Chop salo into small cubes.
4. Fry the onion and lard in a dry, heated frying pan.
5. Boil potatoes over medium heat in boiling salted and peppered water (2 liters) for 20 minutes.
6. Add the fried potatoes to the potatoes and cook for another 10 minutes.
7. Turn off, cover tightly with a lid and leave for 5 minutes.
8. Before serving a serving, sprinkle it with herbs.

How to cook cornbread

Celery – stalk
Onion – head
Olive oil – 30 milliliters
Wheat flour – tablespoon
Milk – 400 milliliters
Potato – 1 tuber
Canned corn – 400 grams
Thyme – teaspoon
Green onion – bunch

How to cook corn soup
1. Peel and chop the onion.
2. Wash the stalk of celery, cut into rings.
3. In a saucepan with olive oil, fry the onion and celery for 5 minutes over medium heat.
4. Put thyme and flour in a saucepan, mix, fry for 5 minutes.
5. Peel the potatoes, cut into squares 2 centimeters thick.
6. Pour warm milk into a saucepan, put potatoes, wait for it to boil and keep on medium heat for 10 minutes.
7. Wash green onions, chop.
8. Drain the brine from the canned corn.
9. Put green onions and corn in a saucepan with soup, wait for it to boil, remove from the burner.

History of chowder

Chowder in the old days was called any liquid dish (bread), which had to be slurped – sent to the mouth, without caring about the aesthetics of the process. The custom of cooking soups, not stews, was introduced by Peter the Great. In the 18th century, overseas soups (from the French soupe) were served at balls and receptions, they were eaten in a mannered manner, demonstrating a reverent attitude towards a foreign dish.

When preparing stew, they do not use meat and fish, traditionally they put only vegetables, cereals and flour, and there are not many of them – just to set off the taste of the main ingredient and make the stew thicker, capable of replacing the first and second courses. You should not turn the stew into porridge – a dish of well-boiled vegetables and cereals should remain liquid and light.

Since the stew, due to the lack of fish and meat, is a rather light dish for the stomach, it can be recommended for use by children and in case of illness.

Chowder today

Now we cook soups, and chowder is called food, the taste of which is far from ideal, or soup cooked in haste from what was “lying around” in the refrigerator and on the shelves of kitchen cabinets. Although the stew can be put on a par with borscht, cabbage soup, hodgepodge and fish soup. According to the consistency and method of preparation, these are, of course, soups, but, like stew, they are given their own names and features. In order for a liquid dish to have the right to be called a stew, one ingredient must be “soloted” in it. Another important difference is that if the soup is cooked in meat broth, the stew has rather a light decoction of the main ingredient. If potatoes are used as the main product – potato stew is obtained, if cabbage – cabbage stew, if mushrooms – mushroom stew.

The most famous is lentil stew, which has become a symbol of neglect of family values ​​for the sake of meager material goods. For a meal of lentils, Esau gave his younger brother Jacob his right of seniority. However, in the Old Testament, where this story is mentioned, the word “stew” does not occur, it appeared when retelling the biblical parable to emphasize how low Esau estimated his birthright.

There are others, such as corn chowder and the Belgian fish chowder vaterzoi, now also made with chicken.

How to cook with water

Cod fillet – 2 pieces
Carrot – 2 pieces
Onion – 1 piece
Leek – 1 piece
Celery stalks – 8 pieces
Parsley – 70 grams
Garlic – 2 cloves
Egg yolk – 2 pieces
Cream – 1/4 cup
Bay leaf – 2 pieces
Black peppercorns – 5-8 pieces
Coriander seeds – 10 pieces
Butter – 30 grams
Water – 6 cups
Salt – to taste

Cooking in a saucepan
1. Chop half an onion, green part of a leek and 1 carrot, put in a saucepan.
2. Add 3 stalks of celery, parsley stalks, garlic, bay leaf, coriander, black pepper here.
2. Pour 6 cups of water into a saucepan with vegetables and spices and cook the broth for half an hour after boiling.
3. Strain the finished broth through a colander, vegetables are no longer needed from it.
4. While the broth is cooking, cut the white part of the leek into half rings, and 1 carrot, 5 stalks of celery and half of the onion into cubes.
5. In a saucepan with thick walls, melt the butter and sauté the chopped vegetables in it for 6 minutes, until soft.
4. Cut the cod fillet into 3 cm wide pieces, add to the fried vegetables, pour in the broth.
5. Boil the stew for 12 minutes from the moment of boiling, do not increase the cooking time, otherwise the fish will become tough, salt before turning it off.
6. Put the fish and vegetables on a plate with a slotted spoon.
7. Separately, in a bowl, beat the cream with 2 egg yolks, then pour in half a glass of broth and mix well.
8. Pour the egg-cream mass into the slightly cooled broth, mix.
9. Put fish and vegetables on portioned plates for first courses, pour over stew, garnish with parsley.
10. Serve with thin slices of white bread.

Lentil Chowder

Lentils – 1 cup
Meat or vegetable broth – 1.5 liters
Lemon – 1 piece
Black pepper – 1 teaspoon
Paprika – 1 tablespoon
Turmeric – 1 teaspoon
Salt – 1 teaspoon with a slide

How to cook lentil stew
1. Pour meat or vegetable broth into a saucepan and put on fire.
2. Rinse the lentils under cold water.
3. Pour lentils into the pan without waiting for the water to heat up.
4. Cook lentils for 20-40 minutes, depending on the type of cereal (cook green lentils for 40 minutes, brown lentils for 25, red lentils for 25 minutes).
5. Add salt and all seasonings to the stew.
6. Wash the lemon, cut in half and squeeze the juice.
7. Pour the lemon juice into the lentil stew.