Welcome!

In this module, we will study Soup Groups, which can be defined based on ingredients, consistency, preparation methods, or flavors.

Definition:

Thin soup, also known as clear soup or consommé, is a delicious and healthy preparation often served as an appetizer or as a base for other dishes.

This soup is characterized by its crystal-clear transparency and subtle taste, which allows the flavors of the ingredients used to stand out.

Thin soup recipes are diverse and can include a wide range of ingredients such as fresh vegetables, meat, fish, chicken, or even seafood. The soup is obtained by extracting the nutrients and flavors from the ingredients through boiling them in water and subsequently straining them.

The process of preparing a thin soup involves attention and patience, as the removal of impurities and fats is essential to achieve a clear and translucent soup. Here are a few general tips to make a successful thin soup:

• Ingredient selection
• Base preparation
• Boiling
• Straining
• Serving

Thin soup is appreciated for its nutritional qualities and its ability to stimulate the appetite. Thin soup recipes are versatile and can be adapted based on your preferences and the available ingredients.

In conclusion, thin soup recipes represent a tasty and healthy option for starting a meal or even as a comforting snack. The tasks will help you develop a good understanding of the following:

• Researching information about the origin and history of thin soups, preparation techniques, common ingredients, and various recipes.
• Planning and executing a thin soup recipe, detailing all the necessary steps for its preparation.
• Calculating the required ingredients for the thin soup, taking into account the recipe and desired number of servings.
• Creating a list of ingredients and identifying the necessary equipment for making the recipe.
• Comparing thin soups from different countries.

Enjoy the module!

Consolidated Knowledge:

• Students will acquire solid knowledge about thin soups, including their history, preparation techniques, ingredients, and associated flavors.
• They will understand the basic concepts related to preparing thin soups and be able to identify the differences and similarities between various recipes and culinary cultures.

Culinary Skills:

• Students will gain practical kitchen skills, learning how to plan and prepare thin soup recipes.
• They will learn to select and use ingredients correctly, apply appropriate preparation techniques, and adjust the taste and consistency of soups.

Attitudes:

• Students will be encouraged to think critically and explore various options during the research and experimentation with thin soup recipes.
• They will be encouraged to make connections and comparisons between different culinary cultures and develop their creative skills in ingredient selection and combination.

Responsibilities: In fulfilling their tasks, students make independent decisions, adhering to ethical norms and considering professional principles.

Creative Snowball Method (Pyramid Method) in achieving learning outcomes

Activity: Determining the required ingredients for 3 servings of thin soup based on a recipe.

Objectives:

• Read the recipe responsibly.
• Perform simple calculations to determine the quantities of ingredients needed for a given number of servings.
• Identify any uncertainties or questions that arise from the task.
• Communicate with peers and the teacher regarding the task.

Activity organization:

Individual, pair, and team-based activity.

Materials:

Worksheets containing the recipe and the task (number of servings for which calculations are to be done).

Calculation sheets.

Flipchart paper and markers.

Duration: 50 minutes

Procedure:

Preparation:

Assign each student a number from 1 to 4.

Distribute the worksheets.

Explain that in the first stage, students with the number 1 will pair up with those with the number 3, and students with the number 2 will pair up with those with the number 4. Finally, two large teams will be formed, one with students numbered 1 and 3, and the other with students numbered 2 and 4.

Inform students that the entire class will come together at the end to consolidate the results.

Execution:

Communicate the first task: Students with numbers 1 and 3 will calculate the ingredient requirements for the liquid preparations listed in the worksheet

positions 1, 3, 5, while students with numbers 2 and 4 will calculate the ingredient requirements for the preparations listed in positions 2, 4, 6.

After completing the first task, the announced pairs will compare their results.

Following the pair activity, the two large teams will be formed to compare the data obtained in pairs. A representative will be designated to transcribe the final results on the prepared flipchart paper for the entire class.

Each student will record the final results in their personal worksheet.

Finally, based on the observations from the worksheets, a discussion will take place to summarize the activity’s results.

Introduction to Thin Soup Recipes

Calculation of required raw materials for a small number of portions

Read the material above carefully. Calculate the raw material requirements for two servings of Thin Noodle Soup, starting from the quantities for 10 servings. Use the link from useful links to understand the calculation principle. Pass the result of the calculations in the table.

Ingredients	Amounts for 10 servings, g	Amounts for 2 servings, g
Chickean meat	900
Carrot	300
Parsnip and parsley root	300
Celery root	100
Onion	150
Flower	200
Eggs	2
Green parsley	50
Peppercorns	2
Salt	40

Converting and Adjusting Recipes and Formulas

Calculation of required raw materials for a large number of portions

Read the material above carefully. Calculate the raw material requirements for sixteen servings of Thin Noodle Soup, starting from the quantities for 10 servings. Use the link from useful links to understand the calculation principle. Pass the result of the calculations in the table.

Ingredients	Amounts for 10 servings, g	Amounts for 16 servings, g
Chickean meat	900
Carrot	300
Parsnip and parsley root	300
Celery root	100
Onion	150
Flower	200
Eggs	2
Green parsley	50
Peppercorns	2
Salt	40

https://hnrca.tufts.edu/resources/nutrition-resources/calculating-calories-and-nutrients-meals

• Brumar, Constanţa and co. (2006) – Culinary Technology for 9th Grade, Bucharest: Ed. Didactică şi Pedagogică R.A.
• Brumar, Constanţa and co. (2006) – Culinary Technology for Grades X-XII, Bucharest: Ed. Didactică şi Pedagogică R.A.
• Brumar, Constanţa and co. (2011) – Tourism and Catering, Manual for 10th Grade, Bucharest: CD Press Publishing House.

Hands-on experience in preparing contemporary  thin soups

Soups from Serbia

 

 Serbian veal soup

 

Ingredients:

200 g oil

200 g onions

Bay leaves

Whole peppercorns

500 g boneless veal

200 g carrots

200 g parsnips

150 g celery root

100 g parsley root

10 g paprika powder

2 liters fresh stock

10 g salt (to taste)

150 g fresh peppers

80 g flour

2 dl milk

30 g tomato paste

200 g peeled tomatoes

4 egg yolks

2 dl sour cream

1 bunch of dill

1 bunch of parsley

150 g lemon (juice of 1-2 lemons) or

1-2 dl vinegar (if needed)

 

Use veal neck and shoulder. Wash and cut into 1.5 x 1.5 cm cubes.

Peel and wash the root vegetables (carrots, parsnips, parsley, and celery) and cut them into 1×1 cm cubes. Finely chop the onions. Blanch the tomatoes, peel them, and cut them into 2×2 cm cubes. Cut the peppers into 1×1 cm cubes. To thicken the soup, mix the egg yolks with the sour cream.

 

Instructions:

In a pot, heat the oil and sauté the onions, bay leaves, and peppercorns. Add the meat and sauté over high heat. When the meat is about 30% tender, add the root vegetables and continue to sauté. When the ingredients are half tender, add the paprika powder and continue to sauté until slightly browned.

After adding the paprika, pour in the fresh stock or water and add salt. Bring to a boil and then reduce the heat to low. Cover the pot and continue to simmer until all the ingredients are about 60% tender. Then, add the fresh peppers and continue to simmer until all the ingredients are about 80% tender. Finally, add the paprika thickening mixture to the soup and gently simmer with milk over medium heat. At the end, add the tomato paste and peeled tomatoes and simmer for a few more minutes. Remove from heat and add lemon juice (or vinegar) and salt if needed. Garnish with chopped parsley and dill, and serve hot.

Soups from Slovakia

1. Goluasch soup

4 servings        Preparation time: 55 minutes       Difficulty: easy

Ingredients:

1200 g pork shoulder

1 tablespoon lard

2 large onions

salt

black pepper, ground

1 teaspoon caraway, ground

2 teaspoons sweet paprika, ground

6 cloves garlic

1 tomato

1 bell pepper

2 bay leaves

4 potatoes

1 grated potato

hot red paprika, ground

dried marjoram

 

Instructions 

1 I washed and dried the pork shoulder. Then, I cut it into small cubes. 

2 On one tablespoon of homemade pork lard, I fried the onion, adding also the ground caraway seeds. I added a little water to the onion and mixed it until the water evaporated. 

I cleaned the garlic and sliced it into thin pieces. I also prepared bay leaves, ground marjoram, ground black pepper, hot and sweet paprika.

3 Next, I added the meat to the onions and sautéed it until it turned white. 

4 I also chopped the tomato and pepper into small pieces and added them to the meat. I sprinkled the meat with hot and sweet paprika, added salt, ground black pepper, and half of the garlic. I poured about 250 ml of hot beef broth over the meat and cooked it in a pressure cooker for 20 minutes.

Meanwhile, I peeled the potatoes. I grated one to thicken the soup and cut the rest into cubes.

After 20 minutes, I added the grated potato and cubed potatoes, the remaining garlic, and some more hot water. I cooked until the potatoes were tender, for about 10 minutes. The grated potato thickened the soup.

Lunch is ready, we can eat. Enjoy your meal.

 

2.Chicken broth ( Slovakian and Romanian soup)

16 servings 20 minutes preparation 200 minutes cooking time

Ingredients: 

1 whole chicken 

4 carrots 

2 kohlrabi 

1 parsley root 

1 celery root 

1 onion 

10 black peppercorns 

6 whole allspice berries 

4 tablespoons salt

 

Instructions 

Clean the chicken and place it with the bones in cold water.

Add the cleaned vegetables and spices and simmer until soft, for about 2 hours.

After cooking the meat and vegetables, strain the broth.

Cut the chicken meat and carrots into small pieces and add them, along with chopped parsley or chives, to the broth.

Season to taste, if necessary, and serve.

 

Hungarian Soups

 

1.Oriole soup with pasta

Ingredients:

1000-1250 g meaty cheek bone

15 g of salt

25 g red onion

5 g of garlic

2.5 g whole pepper

150 g of carrots

100 g parsley root

75 g of celery

50 g kohlrabi

1 small package of parsley

 

To prepare the soup, first chop a rare (without bone marrow) cheek bone, scald it, wash it well and put it in a pot. Leave the meatier cheek bone in one piece, place it on the bone, pour cold water over it and boil it. Add salt and remove the foam that forms during boiling with a strainer. Season with washed peeled red onion and garlic, whole pepper, and then cook at a slow, pearly boil. When the meat is half-softened, add the following vegetables: cleaned, well-washed carrots, parsley root, celery, kohlrabi, and cook the soup together. Make sure that the soup never boils during cooking, as this will make it cloudy. Boil it until pearly white! When

the vegetables have softened, take them out so that we can cut them up for serving and they are still a little crunchy.

After the meat and vegetables have softened, let the soup rest, skim off the fat on the surface with a ladle, and then strain it through a sieve or metal filter. After additional flavoring (possibly additional coloring), serve hot in a preheated soup bowl or porcelain cup. Sprinkle the served soup with a little finely chopped parsley or chives.

The finished soup is golden yellow in color – you can color it with grated carrots roasted in the fat of the soup – it is clean, translucent, and has small drops of fat on its surface.

Some of the vegetables should be finely chopped raw after cleaning, e.g. sliced, sliced or diced, and only for a short time, cooked to a bite size (“ressre”, “al dente”) and served as a soup topping.

 

Delicious noodles

According to how much we want to make pasta richer in eggs, and therefore with a higher nutritional value.

Sieve 120-150 g of fine flour per egg onto the kneading board. (As many eggs as we add to 1000 g of flour, we are talking about kneaded dough with that many eggs ) Make a small nest in the middle. Add the beaten eggs in a separate bowl and 1-2 tablespoons (20-40 ml) of water per egg. (It can be made without water, only with eggs, or even only with egg yolks. In the first case, calculate approximately 80 g of flour per egg and egg yolk in the latter case, and 50 g per egg yolk.) Be careful not to get eggshells into the dough! (It is customary to homogenize the egg with the water in order to make it easier to process.) First, use your fingers to stir up the liquid with the flour, then knead the dough thoroughly. The finish is good when, when you cut the dough, you can see that its surface is slightly shiny and completely uniform.

The slightly softer kneaded dough is stretched evenly thin and left to rise. First, roll it on the rolling pin, then cut the spreading sheets of dough in the middle lengthwise. Let’s try to get sheets 50-60 mm wide. Arrange the dough sheets on top of each other so that they are relatively the same height. (If you cut the sheets in half lengthwise and place the thinner part on top of the thicker part, this can be easily solved). Try to cut the dough sheets as thin as possible. Spread the cut dough on the board so that as much air as possible can pass through. Cook the dried pasta in salted water until soft, then put it in a strainer and wash it thoroughly. In some cases, it is advisable to keep it ready mixed with the fat taken from the top of the soup. A common mistake is that the pasta cools the soup when serving. We can prevent this by reheating it before serving and making sure that the soup we serve it in is hot. In some cases, the pasta can be cooked directly in the soup. In this case, make sure that there is as little flour as possible on the surface of the dough.

 

2.Tisza fish soup

Ingredients:

2000 g of carp

225 g red onion

150 g of green pepper

100 g of tomatoes

40 g of salt

30 g of paprika cherry pepper

The fish is cleaned, gutted, filleted and filleted. Cut the fillets into slices and salt together with the offal. Boil stock from the bones and fish heads with red onion, salt and 1.5-2 liters of water. When it is ready, strain it (you can break it if you like) and put it back to cook. Sprinkle paprika on top of the fat, then add the salted fish, diced peppers and tomatoes, season with salt, and cook until done at a slow boil. We make an extract from the cherry pepper with a little juice and serve it separately.

The soup is served in a small pot.

 

3.Alfoldi Goulash soup

Ingredients:

250 g beef (leg, neck)

50 g pork fat (or cooking oil)

75 g red onion

7.5 g paprika

15 g of salt

10 g of garlic

2.5 g cumin seeds (ground)

100 g of green pepper

250 g of potatoes

50 g of tomatoes

celery green,

Cherry pepper

a pinch of pasta

 

The most suitable meat parts for making goulash soup are the beef leg and the neck. Clean the meat, cut it into cubes with an edge length of 10 mm and wash it well. Finely chopped red onions are fried in heated fat until golden, then steamed. Remove from the heat, sprinkle with red pepper, mix well, then add a little water and fry the stew base.

Place the meat on top and, after intensive roasting, add salt, crushed garlic and chopped (or ground) caraway seeds.

Simmer under the lid, while frying several times in the fat, in which case always pour a little spice paste water or bone broth over it. We prepare it by stirring so that the paprika does not burn, because it will make the food taste bitter and the color brown. When the meat softens, add potatoes, green peppers and tomatoes cut into 10 x 10 mm cubes. Fry the whole thing with frequent stirring until the potatoes become “vitreous”, then pour in bone broth or water and bring to a boil. You can add a little hot cherry pepper to the soup, but never make it very hot.

Add a pinch of salt to the goulash only when serving. It can be served both in a cup and in a soup bowl. goulash. liter is added to a portion in a cauldron or soup bowl.

 

A pinch of pasta

Ingredients:

120 g of flour

10 g of salt

1 egg

 

Knead dough from the ingredients. Taking the edge of the hard kneaded dough in the palm of your hand, flatten it a little, then pinch off small pieces, which you roll into the shape of grains with the help of the first minutes of your index finger and thumb.

 

The importance of thin soup in the menu

After you have read the theoretical part carefully, add the appropriate missing words so that you get meaningful sentences.

Replace the  lines with suitable words in context

Thin soup is an excellent choice for those who want to eat healthy and enjoy the delicious taste of soups.

Thin soup is a perfect option for those who want to feel full and enjoy a healthy and delicious ______  at the same time. Being rich in ______  and nutrients, this soup can help maintain a balanced diet and improve health in general.

The thin soup can be served as a light snack or as a light and healthy dinner. This soup can be enjoyed plain or with garnishes such as ______  or fresh leaves of ______  and ______ to add a delicious flavor and a crunchy texture. In addition, the thin soup can be prepared in advance and can be stored in the refrigerator to be heated and served when needed.

Characteristics of making thin soup

Replace the lines with the correct words in the context

Thin soup is easy to prepare and can be made with simple and affordable ingredients. To make a delicious thin soup, ingredients such as ______ , ______ , ______ , ______  are used, which are boiled in a mixture of ______  and ______ .

To make a delicious thin soup, it is important to choose fresh and quality ______ , which are finely chopped and left to simmer on low heat to add a rich and consistent taste. You can also add a piece of ______  or ______ to add protein and improve the taste of thin soups.

 In addition, the thin soup can be prepared in advance and can be stored in the refrigerator to be heated and served when needed.

Learning outcomes/outcomes (ECVET)

Knowledge	Abilities	Attitude	Responsibility
The student knows and understands: § Types of soups, creams, stocks, broths and consommés; § Raw materials used in soups; § National and regional specialties; § Techniques for preparing soups: crème cover, broths, soup and consommés; § Techniques for garnishing the soup: crème cover, broths and consommés: – mise-en-place; – the order of introduction of the raw material; – cooking time. · Necessary appliances / utensils and control procedures: the process of preparing soups; · Quality control procedures; · Nutrition and dietetics;  food handling standards; · tandards regarding the quality, safety and hygiene of food products;	The student can: § interpret the technical data sheet of the product § Read and interpret technical sheets in English; § Select the necessary equipment and vessels for production; § Apply production procedures for making soups, crèmes, broths and consommés; § Apply food quality and hygiene standards; § Apply food handling standards.	The student: § Prepares the raw material, the equipment and the workplace: – using the appropriate devices and utensils; – applying techniques for preparing soups, creams, velvet creams, broths and consommés; – working in a team; – respecting safety and health standards at the workplace; – solving problems and anticipating events.	In his attributions to solve work tasks, the student makes decisions independently, respecting the norms of ethics and taking into account professional principles.