Soup Cooking

Briefly about the circumstances

First, soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 – 10 servings at a time, that is, in a saucepan to a maximum of 10 liters. Hence, homemade soup, cooked for 3 – 5 people is preferable of any other.

Second, crockery for soup should always be faience, porcelain, stone or enamel, but not metallic without the any coating. Thus, matters not only material, coating and protection of the inner surface of the dish, but also its thickness, and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup, so it tastes better.

Third, the ratio of water and other products in soups must be exactly balanced. By the end of cooking, the amount of liquid per serving should not exceed 350 – 400 cubic centimeters or milliliters. And minimum 200 – 250 milliliters per serving. At the same time, during cooking, liquid cannot be drained, or added, because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of water and other products in the soup is necessary before start of cooking, considering how much water will boil away in the cooking process.

Six rules you need to know

  1. Soups require high freshness of all products and careful handling, removal of all defects by cleaning, cutting, scraping. Products for the soup should not only wash the dirt from the outside, but from odor that not everyone is able and willing to do. Cutting should be conducted carefully, so that each piece of meat, fish, vegetable, intended for soup, must be fully pre-cleaned, washed and dried.
  2.  When cutting food, should be strictly adhered to a form of cutting, which is characteristic for this soup, because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot, into other Рdiced or halved. This is not a decorative external differences, but the requirements dictated by the taste and the appointment of soup.
  3. The addition of products to the soup should be done in a certain order, so that none of the components are not digested and that the whole soup is not boiling too long, and keep up to a time when cooked all of its components. To do this, the cook should know and remember the cooking time of each product and each component.
  4. Soup should be always salted in the end of cooking, but not too late, at a time when the major products in it just cooked but not yet digested and able to absorb the salt evenly. If the soup is salted too early, even when the products are hard, then it is cooked long and becomes too salty, as the salt mostly remains in the liquid, and if salted too late, then it becomes salty (liquid) and tasteless (thick).
  5. During soup cooking you must constantly monitor it, do not give it boil over, often tasting, correcting mistakes in time, watching the changing taste of broth, with the consistence of meat, fish and vegetables. That is why the soup is an uncomfortable dish for cooks, because he does not let go away for a minute. In the home, and in the restaurant that is often neglected in practice, leaving the soup to its fate. A good cook is not considered with time, cooking the soup and knowing that these “losses” will be repaid with excellent quality.
  6. The most crucial moment comes after the soup mostly cooked, salted and left just a few minutes – from 3 to 7 – to its full readiness. During this time, it is necessary, said the cook-practices “to bring the soup to taste” – give it flavor, odor, piquancy, depending on the type and requirements of the recipe, as well as individual cook skills, from his personal taste and desires. Usually, this final operation cannot please everyone, and just at this point the soup can be thoroughly spoiled. Meanwhile, a cook with refined taste during this final moment, bringing a variety of seasonings, spices, can turn a seemingly mediocre soup into a masterpiece.

Cooking a Delicious Fish Dinner


Here the issues might turn to be more serious that we have thought. Many believe that seafood is boring in terms of cooking and has a strong taste. However, if you have some imagination, cooking will become a piece of cake. The options are varied and very surprising. The first thing you have to do is divide fish into two categories: red and white.

Learn your fish

Before cooking you should know the main features of each type of fish meat. Red fish is rich in vitamins C and D as well as Omega oils, while white fish has plenty of anti-oxidants and proteins. You will be able to differentiate the two types of fish meat by their taste. Many people consider that white fish has a sort of distinct smell, but the red fish also has similar features.


When you want to try out a fish dinner, make sure you search well first. Don’t be shy in asking a specialized person where does the fish come from (farm, harbor etc). In addition to this you might also get some great services like gutting, skinning, portioning or pulling the bones out.


Fresh fish is essential for the success of your dinner. Obviously, all sellers will tell you that their fish is fresh, but you cannot always trust their statements, right? So examine it yourself! You can figure out if the fish is not fresh by smelling it but also by looking at it. The white dish appears to be very dry and patchy, while the red one can lose its color and break up in pieces. Just don’t mistake the red fish that loses its color in contact with the water with the old one. And last but not least, keep in mind that whole fish has more flavor. Asian people know it better, so if you see one in a store, you might want to pay attention to what he is buying.


This is very important when cooking fish. Try to keep in your kitchen as many spices as possible. If you do not know what type works with fish, try sea-salt, herbs, paprika or pepper. These will be of great help when doing marinades to make your fish irresistible.


This is very easy! The first thing you should do is add some seasoning and lemon juice, wrap the whole deal in tin foil and heat it up at 180 degrees C for about twenty minutes or less, depending on the fish.