You welcome!
In this module we will discuss the raw materials used in the preparation of soups. These ingredients are very varied but they are also key ingredients, spices specific to the cuisines of each country.
The raw materials used to obtain the soups can be grouped as follows:
Meat: beef, pork, lamb, poultry and fish. The meat used is from quality I to the bones. Meat by-products can also be used: head, legs, beef belly.
Vegetables: onions, carrots, parsnips, parsley, celery, peppers, tomatoes, potatoes, spinach, cabbage, cauliflower, collard greens, beans, Swiss chard (Serbian cuisine), mushrooms (Hungarian cuisine). Vegetables are the basis of liquid preparations.
Additional elements: groats, flour pasta, flour, eggs, cream, milk, yogurt, bread croutons.
Acidifying elements: especially in Romania, the following are used to acidify certain thickened soups (soups): borscht, sauerkraut juice, vinegar, lemon salt or lemon juice, tomato juice, raw fruit puree (corcodushes, green plums , green grapes).
Seasonings for soups:
Seasoning vegetables: parsley leaves, dill, lovage, tarragon, bay leaf, thyme, coriander, basil, dill, oregano, rosemary.
Along with these are used:
– salt as a taste enhancer,
– pepper,
– paprika,
– cumin,
– garlic,
– nutmeg.
To shorten the preparation time, semi-prepared foods such as meat broth are used. It has a liquid consistency and is obtained by extractive boiling of bones together with vegetables and spices.
The bones are put in cold water and boiled, and at the first boils it foams, add the other ingredients, continuing to simmer for 3-4 hours. Finally it slips.
This broth replaces the liquid (water) used when making soups because it has a high nutritional value.
The following tasks will help you develop a good understanding of the following:
- List the groups of raw materials used to obtain liquid culinary preparations.
- What types of meat are used in liquid culinary preparations?
- What are the most used vegetables in the preparation of soups?
- Name four spices used to make soups common to the countries in the project.
- What is the role of additives in liquid preparations?
Documentation of learners
Validation and recognition mechanisms
Evaluation – solving work tasks
During the lesson you must read the written explanations and follow the instructions given in the tasks.
Selecting and preparing ingredients, including broth, meat, vegetables and seasonings for soups.
Classification of raw materials used in obtaining soups
Read the above material carefully and answer the requirements
What are the basic raw materials in the preparation of soups?
What types of meat do we use to make soups?
How to get meat broth?
Enjoy the mod!
Knowledge: Students characterize the raw materials needed to obtain soups.
Ability: Students have the ability to recognize the raw materials and spices used in the preparation of soups from each group.
Attitude: Students show creativity in the choice of ingredients and spices used to make soups.
Responsibility: Students prepare the raw materials and spices necessary to obtain the soups, respecting the rules of protection, hygiene and safety at work.
Knowledge: Students characterize the raw materials needed to obtain soups.
Ability: Students have the ability to recognize the raw materials and spices used in the preparation of soups from each group.
Attitude: Students show creativity in the choice of ingredients and spices used to make soups.
Responsibility: Students prepare the raw materials and spices necessary to obtain the soups, respecting the rules of protection, hygiene and safety at work.
The role of spices in the preparation of soups
Read the material presented above, watch the video material, and then answer the following statements true (T) or false (F).
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Statement |
Answer T / F |
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1.Parsley, basil and coriander leaves are seasoning vegetables. |
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2.Black pepper is not used to season soups, but only in sauces. |
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3.Salt is a flavor enhancer. |
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4.Seasoning vegetables are added to soups only for color. |
Culinary technology, textbook for grades X-XII, Didactic and pedagogical publishing house, Bucharest, 2020.
Basic techniques for seasoning and flavoring soups
The addition of spices to soups has a particularly important role due to their contribution to nutrients and defining the taste of the dish.
Seasoning vegetables are added to soups in the last 2-3 minutes of boiling, fresh or dried because they are rich in aromatic essential oils and for their intake of vitamin C and mineral salts. They can also be added directly to the plate for added color and flavor of the dish.
The rest of the spices can be added 10 minutes before the liquid preparation is ready.
In general, spices are added taking into account their compatibility with the main ingredients and in the amount indicated in the recipes. Many of them also have the role of calming digestion, lowering the glycemic index of the preparation or are anti-inflammatory (lemon, turmeric).
For example, in soups (thickened sour soups) it is appropriate to finely chop leustea and add it towards the end of cooking and even on the consumer’s plate. Green parsley or coriander are suitable for chicken soup, along with salt and ground pepper. In the bean soup, it is good to add the bay leaf from the beginning of the cooking to develop its flavor unlike the other spices.
In Romanians, soups (especially the beef belly) are eaten with fresh or pickled hot peppers, next to the dish, for an extra flavor.
For a better understanding of how to season soups, read carefully the material presented in the resource link.
When are spices added to soups?
After you have carefully read the theoretical part, add the correct missing words so that you get true sentences.
Replace the dotted lines with suitable words in context
Parsley, dill and thyme leaves are inserted into soups ……. minutes before ……………
In the bean soup, it is good to add the bay leaf at the ………… of cooking to develop its flavor ………….. than the other spices.
Spices greens
Give 3 examples of soups where we can use parsley leaves as seasoning.
Learning outcomes/outcomes (ECVET)
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Knowledge |
Abilities |
Attitude |
Responsibility |
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Classification of raw and auxiliary materials used in obtaining culinary preparations. |
Checking raw and auxiliary materials used in food production. |
Active involvement in the proper management of raw material stocks needed in food preparation. |
The responsible assumption of the correct and hygienic storage activities of the ingredients used in the preparation of food. |
