Making soups. Techniques used for heat treatment of products Technological diagram for the production of borscht

State budgetary educational institution

primary vocational education

Vocational school No. 118

METHODOLOGICAL DEVELOPMENT

LESSON

ON EDUCATIONAL PRACTICE

ON THE TOPIC: “PREPARATION AND SEASONING OF BORSCH”

(for studentsI– 1st year course in the profession “Cook, confectioner”)

Developed a production master

training Yakushina A.A

Heard at the meeting

methodological unification

masters p/o

Protocol No._______________

From______________2014

Chairman

Borisova O.V.

Explanatory note.

Methodological development of a lesson on the topic: “Cooking and serving borscht” is designed for 1st year students (1 day - 6 hours) in profession 260807.01

"Cook, pastry chef." The training master must create conditions for the formation of professional and general competencies in accordance with the Federal State Educational Standard.

PC 1.1 perform primary processing, cutting and shaping of traditional types of vegetables and fruits, preparation of spices and seasonings

PC 3.1 prepare broths and decoctions

PC 3.2 prepare simple soups

OK organize its own activities based on the goal and methods of achieving it, determined by the manager.

OK to analyze the work situation, carry out current and final monitoring, assessment and correction of one’s own activities, and be responsible for the results of one’s work.

OK to search for information necessary to effectively perform professional tasks

It is OK to use information and communication technologies in professional activities.

In my work, I selected the material, guided primarily by interdisciplinary connections.

MDK 03 “Preparation of soups, sauces”, “Basics of accounting calculation”,

“fundamentals of microbiology, sanitation and hygiene”, “technological equipment and organization of the workplace”, “nutritional physiology”.

To enhance the work of students, I use various technologies at the following stages of the lesson:

Introductory briefing:

gaming technologies

information and communication technologies

person-oriented

Current instruction:

personality-oriented

practical training

Final instructions:

introspection

To conduct the lesson you need

Make a technological map for preparing a dish

Prepare a presentation (cooking borscht)

Create problem situations

Make up questions for review

"rules for preparing seasoning soups"

Prepare score sheets

During the work of students, the training master must:

Instruct students on safety precautions

Observe students in the process of independent work, provide assistance

Be strict in the requirement to organize workplaces and comply with labor safety and sanitary standards

To teach students to self-monitor their work and knowledge

Plan

The purpose of the open lesson:

Create conditions under which students will learn to prepare, prepare and serve the dish “Borscht with cabbage and potatoes.”

Topic of the lesson: “Preparing and serving the “Borsch” dish.”

Objective of the lesson:

educational - introduce students to technology
preparation of borscht, show the relationship between production and
theoretical training;

educational - education of the psychology of communication, aesthetic
concepts, respect for the consumer, curiosity, vigilance in
compliance with labor safety requirements;

developing - development of creative abilities and thinking,
the ability to see problems in public catering and find solutions to them
decisions, development of memory, cognitive activity.

educational – teach how to cook and serve the dish “Borsch”

Lesson type: combined

Method: verbal, practical, informative, playful, visual.

Technologies: personality-oriented, gaming, ICT, practical training, case method, group.

Didactic material: Schemes for preparing borscht, instructional and technological cards, presentation, appendices No. 1, 2, 3.

Equipment: equipment, kitchen utensils, serving utensils, food.

Technical means: laptop, multimedia projector.

Interdisciplinary connections:

Cooking: t. “Borscht”

Equipment: t. “Food boilers”, “Electric stoves”

Sanitation and hygiene: t. “Sanitary requirements for food processing”, t. “Personal hygiene of workers.”

Lesson progress:

Introductory briefing:

1. Organizational moment:

Greetings

Checking student attendance

checking the availability of special clothing, replacement shoes, and on-the-job training diaries

Hello guys, today, in accordance with the program, the topic of our lesson is PM No. 3 lesson No. 2

“Preparing and serving the dish “Borscht with cabbage and potatoes” the lesson consists of

Stage 1 Introductory briefing in the classroom

Stage 2 Current instruction in the laboratory

Stage 3 Final briefing in the laboratory

Let's start our classes, as always, with instructions on safety and personal hygiene for the cook (presentation slide No. 5)

2.Instruction on students’ compliance with sanitation rules andhygiene

SAFETY.

Before turning on electrical appliances, you must ensure that the equipment or appliances are grounded.

The equipment must have residual current devices.

When doing wet processing, we must not forget that a stream of water and wet rags are a good conductor of electric current, so you should not place wet sanitary clothing on electrical appliances or dry rags.

In case of electric shock, immediately turn off the equipment using a switch, and call a doctor for the victim.

Safety precautions must be observed when moving stovetop boilers along the surface of the stove; they are moved in a circular motion with the lid open.

When working with deep fat, be careful not to get burned by hot fat. Products are placed in a heated fryer or on a heated frying pan in a “pull away” motion.

When working with a knife, make sure that there are no cuts, and when wounded, it is necessary not only to stop the bleeding, but also to protect the wound from contamination by applying a bandage to it.

It is prohibited to allow persons who do not know the rules for operating the equipment to operate.

Operating rules and safety manuals must be posted near the machines.

The floor must be level, not slippery, with a slope towards the drains for water drainage.

Production tables and baths must have no sharp corners.

Switches and fuses must be closed type.

Machines can only be turned on and off using the “Start” and “Stop” buttons.

Replace parts, lubricate the machine, etc. only a special worker should.

Push products into the loading hatch only with a special pestle.

If the power supply is interrupted, immediately turn off all machines.

COOK'S PERSONAL HYGIENE RULES:

Persons who have passed a medical examination and have special clothing are allowed to work: a robe, an apron, a cap, a towel, and replaceable shoes with backs.

Before starting work, wash your hands thoroughly with a brush and soap and rinse them with a clarified 0.2% bleach solution.

It is prohibited to have long nails, wear clip-on earrings, rings, brooches, watches, etc. Only a handkerchief should be in your pocket.

Do not wipe your hands on special clothing.

So guys, we have repeated with you the safety and personal hygiene rules. Now we move on to the topic of our lesson

“Cooking and serving borscht”, let’s start by repeating the “Rules for preparing seasoning soups” (Presentation slide No. 6-12) for every 2 correct answers, put it on your score sheet

(each student has application No. 1 on their desk) 5 points, for 1 answer 4. You can answer from your seat by raising your hand. (The master asks a question, the student answers, then a slide with the correct answer is displayed on the screen)

3. Updating basic knowledge:

"Cooking rulesdressing soups"

What are called seasoning soups?

Dressing soups are soups in which vegetables, potatoes, cereals, legumes, and pasta are boiled in broth, mushroom broth or water until tender. These soups are seasoned with sautéed vegetables.

What is the characteristic feature of seasoning soups?

A characteristic feature of seasoning soups is that the prepared products are added in a certain sequence and boiled in a liquid base. Therefore, they acquire the taste and aroma of the products that are used for soup.

How to prepare vegetables for soups?

Processed vegetables are cut using the appropriate cutting form (slices, slices, strips, cubes) depending on the type of soup. Vegetables for soups are used raw or pre-heated. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, and tomatoes are sautéed.

What are the rules for sautéing vegetables?

Sauté vegetables in a saucepan, pan or frying pan. First, fat (butter, margarine or cooking fat) is melted in a bowl - 10-15% of the mass of the products, then chopped vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 110-120 ° C, stirring occasionally. Soups seasoned with sauteed vegetables have a pleasant taste, aroma and good appearance.

How to prepare tomato puree?

Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15-20 minutes. If it is necessary to sauté tomato puree together with vegetables, then first sauté the vegetables until softened, and then add the diluted tomato puree and sauté together.

How to prepare flour?

Flour of the highest and 1st grades is sautéed without fat or with fat. When sautéing without fat (dry sautéing), the sifted flour is poured onto a baking sheet or frying pan in a layer of 2-2.5 cm and sautéed in an oven or on the stove at a temperature of 120-130 °C, stirring occasionally, until a light yellow color is formed. The sautéed flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.

How to prepare cereals?

The grains are sorted and washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the cereal is washed, since broths from it have a dark color and a slimy consistency, which gives soups an unpleasant appearance. The pasta is sorted and broken.

Okay, thank you guys, we repeated the material, earned the first points, now we will conduct a small test “test yourself”, write the answers on pieces of paper only by letter, after completion we will check together, put the number of points on your assessment sheet

(Presentation slide No. 13-17)

4. “Test yourself” - questions with multiple answer options are offered,
you need to choose the right one.

1. What national dish is cabbage soup?

A) Russians b) German

2. Do they release green cabbage soup?

A) with boiled egg b) with crushed garlic

3. For cabbage soup made from fresh cabbage, do you cut the cabbage?

a) fine chopping b ) checkers

4. Cabbage soup is prepared in the Ural style with.

A) cereal b) with smoked meats

5. For cabbage soup, daily allowances are used

a) sorrel and spinach b ) sauerkraut

6. Shape of cutting roots and onions for cabbage soup in Ural style

A) small cubes b) straws

Great, they answered questions, learned a lot of new things, trained their memory, and now I invite you to solve problem situations, I will ask you to divide into 2 groups of 5 people, to each group I will distribute cards where 2 problem situations are described, you need to solve them after consultation, For each correct answer, the whole group gives themselves marks on the score sheet.

(cards with problem situations appendix No. 2)

the right decision

(Presentation slide No. 18-22)

5. “Solve a problem situation” (students are given cardsproblematic situation, you need to find a way out of it).

Situation #1

A catering company received a variety of cabbage; when preparing the first dish, the chef discovered that cabbage of this variety gives the cabbage soup a bitter taste. What can you do to the cook to make him disappear?

(answer: This type of cabbage is scalded before use)

Situation No. 2

you need 20g of tomato puree, and your company only has tomato paste.

What are your actions?

(answer: according to the interchangeability table in the Collection of Recipes for

p. 684 we determine that 1 kg of tomato puree can be replaced with 400 grams. tomato paste, therefore, to replace 20 gr. tomato puree, you will need 8 grams. tomato paste)

Situation No. 3

(answer: It is allowed to store ready-made soups on the steam table for no more than 2 hours. In this case, ready-made cabbage soup can be served in a pot, in which the meat is placed, cabbage soup is poured, and crushed garlic is added. The pot is covered with a thin layer of dough, brushed with egg and placed in the oven until golden brown.

Situation No. 4

When preparing Ukrainian borscht, you oversalted it. How to get out of this situation?

(answer: add unsalted broth and bring borscht to a boil)

Thank you guys, you did a great job, give yourself 5 points for 2 correct answers, and 4 for 1 correct answer.

Now let's play a little, I ask 2 students to go to the table and choose the utensils necessary for preparing and serving borscht.

6. Game “Who is faster and better.”

At the workplace, it is proposed to select dishes and equipment for preparing and serving borscht. One person from each group comes out and names what utensils and equipment are needed to prepare and serve borscht.

You have completed this task, you can put your points on the score sheet, and now let's listen to the messages that you prepared at home
advanced task.

7. “Do you know?”

The students were given an advanced task: to prepare a short report on the history of borscht.

Message #1

If cabbage can be replaced in cabbage soup, then borscht without beets is not borscht, but some kind of mockery. Here, however, our Ukrainian comrades can make a claim to us, that they will say that you are writing down our borscht for yourself? They didn’t even bother to change the name: Chernigov to Novgorod, for example. We, of course, will not climb into a bottle, claiming that both Poland and Bulgaria are laying claim to the homeland of borscht, and even Romania is making some claims. We won't climb. Let us only note that cuisine is a truly democratic phenomenon, which does not recognize any limits. Have you eaten borscht in Rus'? They ate and praised. They said thank you to our Ukrainian brothers.

Message #2

Tsar Ivan the Terrible loved to sip borscht. Being hot in his hand, the king sometimes used cabbage soup for other purposes.

Having once toured his possessions with Prince Gvozdev, the Tsar stopped for lunch and invited his companion to the table. Yes, during lunch he got angry with him for something and in anger ordered a bowl of hot borscht to be poured on him.

Borscht seems like a simple dish, but how surprised foreigners are when they try this brew for the first time. Alexander Dumas, delighted with the wonderful taste of Russian borscht, took the original recipe from Russia and included it in his cookbook.

Message #3

The Russian people were not able to live even a day without soups. Once upon a time, while traveling by mail, travelers took frozen cabbage soup or borscht with them in order to provide themselves with home-made food for the entire journey. They froze whole tubs. Troikas of them rolled into the most remote corners of Russia and even beyond its borders. Kalinin in his “Notes” wrote: “The Russian stomach is so accustomed to cabbage soup that, due to a lack of cabbage, our soldiers during the war in 1812 fermented grape leaves for themselves and cooked cabbage soup from them.”

Thank you guys, you have prepared interesting messages, put 5 on your score sheet, let's go on and play some more? The game is the third wheel, each group looks at a presentation slide in which the names of soups are indicated, only 2 of them have a common similarity, and the third does not. One of the students in your group should name the “extra” soup and, with your help, explain why. There are 4 slides in total, 2 for each group; for 2 correct answers, the group gives itself 5 on the score sheet.

(Presentation slide No. 25-30)

8. "Third Man"

(one by one, the names are shown; only two of them have a common similarity, but the third does not. Students must quickly name it and explain why).

Rassolnik Okroshka Solyanka

(No. 1 No. 3 are hot soups, No. 2 are cold)

Fresh fruit soup Peasant soup Field soup

(No. 2 No. 3 - cooked in meat broth?, No. 1 - in fruit broth)

Kharcho soup Bean soup Meatball soup

(No. 1 No. 2 cooks without potatoes, No. 3 - with them)

Cold borscht Beetroot Cold green cabbage soup

cold (No. 1 No. 2 cooks with beets, No. 3 - without them)

Okroshka Solyanki Rassolniki

Okay, we’ve done it, now I ask you to open your notebooks and write down the topic of our today’s lesson PM 3 lesson No. “Cooking and serving “Moscow borscht” a little from history

(Presentation slide No. 28)

Step-by-step consolidation.

From the history of borscht.

In the old days, borscht was a soup made from hogweed. Its taste is little known these days. Many people consider this plant to be a weed and have no idea that it is thanks to it that one of our most favorite foods appeared on our menu.

Later, borscht was prepared with beet kvass, which was poured into a clay pot, brought to a boil, then chopped beets, cabbage, carrots, and other vegetables were put in and the pot was placed in the oven. The finished borscht was seasoned with onions and garlic fried in lard. However, often, due to poverty, lard was put in only for appearances. On this occasion they said, “From lard there is no great glory, only brilliance.”

Cooking good borscht is a difficult task. And here it is important to know some subtleties, without which you cannot get a pleasant sweet and sour taste and reddish color.

First of all, you need to properly prepare the beets. There are different ways of cooking it: stewing, sautéing, cooking and cutting.

The sour taste of borscht is obtained by adding citric acid, vinegar or sour kvass to it.

It was considered a great art to properly prepare borscht with fried crucian carp, which were dipped into the borscht 5 minutes before the end of cooking. And the liquid base was fish broth.

Let's write down a little, I'll explain, and what you need to write down, look at the presentation slides and take notes

(Presentation slide No. 31 -32)

General rules for preparing borscht.

Borscham is the name given to soups that necessarily include beets. Borsch is a Ukrainian national dish. Borscht is prepared with bone broth, mushroom broth, sometimes with poultry broth (goose, duck) and vegetarian.

The assortment of borscht is varied in terms of product composition, cooking method and taste. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, and in most cases white cabbage. Depending on the type of borscht, potatoes, beans, capsicums and other products are added to it.

Beets for borscht, except naval and Siberian, are cut into strips, and for naval and Siberian - into slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.

To stew, place chopped beets in a cauldron, add broth or water (15-20% of the beet weight), add fat, tomato puree, vinegar, sugar, cover with a lid and simmer for 1-1.5 hours, stirring occasionally. Beets stewed without vinegar soften faster, but become discolored, so to reduce the time

To prepare and preserve the color of beets, vinegar and tomato puree can be added to it 10 minutes before the end of stewing. When stewing beets that have an intense color, vinegar may not be added. Sometimes beets are stewed with sautéed vegetables and cabbage.

When sauteing, chopped beets, carrots, and onions are placed in a deep bowl with heated fat and sautéed until softened over low heat, stirring occasionally. Then pour in vinegar, add tomato puree, sugar and heat for another 1Q-15 minutes. This method is the most rational, as it promotes better preservation of coloring and aromatic substances and saves time. This method increases fat consumption.

Beets are boiled whole, peeled with the addition of vinegar or unpeeled without vinegar. In the latter case, the boiled beets are peeled, cut into strips or slices and placed in borscht along with sautéed vegetables and tomato puree.

To prepare borscht, you can use borscht dressing, which contains beets, carrots, onions, parsley, fat, flour, sugar, vinegar, and spices. The dressing (75 g per serving) is added 10-12 minutes before the end of cooking the borscht.

Fresh cabbage for borscht is cut into strips, and for naval and Siberian cabbage - into checkers. Sauerkraut is pre-stewed. Potatoes are cut into cubes, for naval and Siberian - into cubes. Carrots and onions are chopped into strips, for navy and Siberian - into slices and sautéed. The sequence of preparing borscht is indicated in the diagram.

Borscht should have a sweet and sour taste and a dark red color. If the borscht is not brightly colored, then before serving it is tinted with beetroot infusion.

When on vacation, you can serve cheesecakes, pies, pampushki, and krupenik with borscht.

In order for us to start preparing borscht, we should look at the diagram and figure out how we will prepare borscht, look at the slide

(Presentation slide No. 33)

And now, I suggest you familiarize yourself with the assortment of borscht

(presentation slide No. 34-39) what kind of borscht are there and what is their difference

Assortment of borscht.

Borsch. Place shredded cabbage into the boiling broth, cook for 8-10 minutes, add sautéed vegetables, then stewed beets and continue

cook At the end of cooking, add salt, sugar, spices and bring to readiness. If sauerkraut is used for borscht, then it is stewed along with beets. Borscht can be seasoned with browned flour, diluted with broth or water.

Beets 200, fresh cabbage 150 or sauerkraut 171, carrots 50, parsley (root) 13, onions 48, tomato puree 30, t; cooking fat 20, sugar 10, vinegar 3% 16, broth or water 800. Yield 1000

BorschMoscow. The bones of smoked pork meats are boiled in meat broth, the broth is filtered, boiled and the borscht is cooked in the manner indicated above. The set of meat products includes: smoked-boiled ham, boiled meat, sausages. Use one piece of each type per serving, cut them, pour in a small amount of broth, bring to a boil and boil for 3-5 minutes.

When leaving, meat products are placed on a plate, borscht is poured, sour cream and herbs are added, and cheesecakes with cottage cheese are served separately on a pie plate.

Borschwith cabbage and potatoes. Place shredded cabbage into the boiling broth, bring to a boil, add chopped potatoes

cubes, add sautéed vegetables, cook for 10-15 minutes, add stewed or boiled beets and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices. You can season it with browned flour diluted with broth or water. Beets 200, fresh cabbage 100 or sauerkraut 86, potatoes 107, carrots 50, parsley (root) 13, onions 48, tomato puree 30, cooking fat 20, sugar 10, 3% vinegar 16, broth 800.

Ukrainian borscht. Place fresh cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cut into cubes or slices, cook for 10-15 minutes, add sautéed vegetables and stewed beets. Bring to a boil, add sweet peppers, cut into strips, add sautéed flour diluted with broth or water, add spices, salt, sugar and cook until. readiness. Before serving, season with garlic, pounded with bacon. If borscht is prepared with sauerkraut, then it is stewed after the potatoes.

When leaving, put meat on a plate, pour borscht, add sour cream and herbs. Dumplings can be served separately.

Borschnaval. Brisket or other smoked pork meats are cooked in bone broth. Cabbage is cut into pieces, potatoes - into cubes,

the rest of the vegetables are sliced. Borscht is prepared in the same way as borscht with cabbage and potatoes.

When leaving, put 1-2 pieces of boiled smoked pork meat on a plate, pour in borscht, add sour cream and herbs. Separately, you can serve krupenik or buckwheat porridge.

Siberian borscht. For this borscht, beans are cooked separately. Place the meatballs in a saucepan or deep baking sheet in one row, fill 1/3 with broth and simmer.

Place cabbage, cut into pieces, into the boiling broth, bring to a boil, add diced potatoes and cook for 10-15 minutes.

Then add sautéed vegetables and stewed beets, bring to a boil, add cooked beans, spices, salt, sugar and cook until tender. Garlic, ground with salt, is added to the finished borscht.

When leaving, put meatballs on a plate, pour borscht, add sour cream and herbs.

That's how many different borscht can be prepared, now you and I know how these borscht differ, but in order to prepare high-quality borscht we must know the quality requirements, look at the board and write it down

(Presentation slide No. 40)

Requirements for the quality of borscht.

In all types of borscht, beets, cabbage and roots must retain their shape. The form of cutting cabbage is into strips or checkers; the cutting of other vegetables corresponds to the cutting of cabbage. The consistency is soft, not overcooked. The color is raspberry-red, the taste is sweet and sour, without the taste of raw beets.

And now guys, I’ll show you how to properly cut vegetables for making borscht (Presentation slide No. 41)

11.Practical demonstration

Cutting beets into strips

1. peeled beets are cut into thin slices

   put one on top of the other

   cut crosswise into strips 4-5 cm long, with a cross-section of 0.2 x 0.2 cm.

Cutting cabbage into strips (Presentation slide No. 42)

Cabbage cut in half

Shredded into strips

Serving borscht (Presentation slide No. 43)

meat is placed on a plate

borscht is poured

add sour cream and herbs

Dumplings are served separately (on a pie plate)

Useful tips when preparing borscht

(Presentation slide No. 44)

Guys in front of you on the tables are technological maps (Appendix No. 3) for preparing borscht for 1 serving, take them and calculate the amount for 2 servings, write them down in a notebook, then let’s repeat the organization of the workplace

Explanation and demonstration of workplace organization.

Place a cutting board marked O.S. directly in front of you, food on the left, a tray for chopped vegetables on the right.

There is a knife on the cutting board on the right. There are scales in front of the board.

Okay, everything is organized correctly at the workplace, let's get to work

II. Current instruction:

Organization of the workplace.

Check whether the organization's rules are followed.

Independent work of students.

Targeted Wizard Walkthroughs

a) providing practical assistance to students in conducting
technological process, to everyone
to the student;

b) control over the quality of food preparation;

c) demonstration of individual techniques;

d) providing assistance in bringing dishes to taste;

e) prevention of possible errors.

5. Assessment of the quality of dishes using an organoleptic method.

III.Final instructions:

Analysis of mistakes made by students during work,
methods for eliminating them.

Reflection

Giving ratings for the day.

Cleaning workplaces

IV.Homework:

Complete the technological diagrams for preparing the dish.

Prepare proven dishes at home, taking into account the mistakes made.

(Presentation slide No. 45)

Appendix No. 1

Induction assessment sheet

Total - sum up the grades and divide by the quantity, we get a point for the work at the introductory briefing.

Current training evaluation sheet

Total - sum up the scores divided by the quantity, we get a point for the work at the current briefing.

Add up the points for introductory and ongoing briefings and divide by 2.

Lesson grade

“Preparing and serving the dish “Moscow Borscht”

Appendix No. 2

Situation #1

Some varieties of cabbage give cabbage soup a bitter taste. What will you do to make him disappear?

Situation No. 2

According to the Collection of recipes for preparing one serving of cabbage soup from fresh cabbage

you need 20g of tomato puree, and your enterprise only has tomato paste. What are your actions?

Situation No. 3

You have been given a pre-order to prepare cabbage soup for the daily allowance, but at the last moment you were warned that the visitor will be delayed by an hour, and the cabbage soup is already prepared. What are your actions?

Situation No. 4

When preparing Ukrainian borscht, you oversalted it. How do you get out of this situation?

Appendix No. 3

INSTRUCTIONAL AND TECHNOLOGICAL CARD

BORSHCH WITH CABBAGE AND POTATOES

The history of borscht dates back to the times of Kievan Rus. Even then, the southern peoples appreciated the first dish with the addition of beets, which eventually became national. There are different recipes for making borscht. One of the famous ones is Moscow, it has such an interesting taste that if you try it at least once in your life, you will definitely not forget it. After all, the peculiarity lies in seemingly completely incompatible products.

Meat, prepared sausages, fried vegetables, raw cabbage - all this creates an amazing taste and aroma, characteristic of the first course, which can satisfy hunger well, as well as satisfy the taste needs of any gourmet. The recipe below is for a 3-quart saucepan. To find out how much a particular ingredient weighs for your volume, change its amount in proportion to the water used.

Ingredients

Servings: – + 12

• beef 200 g
• smoked meats 100 g
• carrot 100 g
• onion 150 g
• beet 200 g
• water 2 l
• tomato paste 50 g
• sugar 1 tbsp. l.
• salt 1 tsp.
• citric acid 5 g
• cabbage 350 g
• parsley 1 bunch
• ham 100 g
• sausages 120 g
• vegetable oil 65 ml
• butter 50 g

Per serving

Calories: 289 kcal

Proteins: 20.8 g

Fats: 18 g

Carbohydrates: 11.5 g

2 hours 30 min. Video recipe Print

Throw meat and smoked meats into water, bring to a boil, and simmer for 20 minutes.

Fry carrots and onions in vegetable oil, after cutting the vegetables into strips.

Then add the tomato and simmer for 5 minutes.

Also chop the beets and heat in butter for 10 minutes. Add all the spices listed in the recipe and stir well. Keep on fire for 5-8 minutes.

Chop the cabbage and add to the broth. Cook until half cooked for 5-7 minutes.

Cut the ham and sausages into small ring-shaped pieces and add to the borscht.

After 5 minutes, add chopped herbs.

Turn off the heat and remove the pan from the stove. Once cooled, place in the refrigerator, where it can be stored for a week.

Moscow borscht is not an easy dish, but if you prepare it according to the detailed plan suggested above, you will definitely get it just like in the photo. This recipe is considered a classic. It is this that is reflected in the technological map of catering establishments, but in your own kitchen you can safely supplement it with various spices or ingredients. The main thing is to follow the correct technology and all requirements, and strictly follow the recipe for preparing borscht. Watch the video recipe for clarity and you will understand that there is nothing complicated.

Choose only fresh and proven ingredients for borscht; the quality of your dish directly depends on this. And the result will definitely please both you and your family.

Puree soups

Puree soup can be prepared from vegetables, cereals, legumes, meat or fish products. Vegetable soup is a puree made from one or more types of vegetables.

After cooking, products intended for making puree soup are rubbed through a sieve. To prevent the pureed products from settling in the broth, add flour lightly fried in oil and boil for 20-30 minutes.

The group of puree soups includes:

· Puree soups seasoned with white sauce;

· Cream soups seasoned with milk sauce;

· Bisque soups made from crustaceans.

Technological diagram for preparing carrot puree soup:

Clear soups

The basis of all clear soups is a strong broth made from beef, chicken or game. The well-known fish soup also refers to soups cooked in a clear broth (with the exception of fisherman's fish soup, to which potatoes are added). Rice, eggs, dumplings, noodles and various vegetables are usually prepared separately, placed on a plate and topped with hot broth before serving. This preserves the transparency of the broth and gives the soup an attractive, appetizing appearance. Vegetables are cut into strips or cubes. The calorie content of clear soups depends mainly on the additional products included in them. But a significant amount of extractive substances contained in the broth eliminates the increased secretion of gastric juice and, therefore, helps stimulate appetite and improve the absorption of food eaten after the soup.

Cold soups

These are seasonal soups, as they are prepared in the summer. Cold soups are especially common in hot climates.

Assortment of cold soups okroshki: meat, vegetables, cold borscht, green cabbage soup.

Sweet soups

Soups are prepared from fresh, canned dried fruits and berries. An assortment of sweet soups, cranberry and citrus apple soup, puree soup made from dried fruits.

Storage and release of soups

During long-term storage, the taste, appearance and vitamin activity of soups deteriorate. Therefore, ready-made soups should be stored for no more than 1-2 hours. To avoid burning, soups are stored in a water bath (bain-marie). Soups seasoned with lezon are stored at a temperature of 60-65 0 C. Greens are often served in a rosette. Also a slice of lemon for the solyankas. Sour cream is added to soup during holidays or served in a gravy boat. Dishes and broth cups for soups should be heated and cooled for cold ones. First courses must be served to the consumer at a temperature not lower than 75 0 C.

Thus, I mastered the skills of making soups and the skills of assessing the quality of soups.

Technological map

Name of the organization GOU SPO TO TKPTS

Enterprise UPM No. 4

Name of dish No. 174 “Meat Solyanka”

Cooking technology:

Add sauteed onions and tomato puree, poached cucumbers, capers (along with brine), prepared meat or fish products, spices into the boiling broth and cook for 5-10 minutes.

Quality requirements:

Meat products, onions, cucumbers retained their cut shape, on the surface there are sparkles of fat, herbs, sour cream, a circle of lemon without peel. The taste of the solyanka is sharp, moderately salty, the aroma of the broth and the products that make up the solyanka.

When we hear the word “borscht” we immediately associate it with the Ukrainian first course. Although a variety of this soup is the national dish of the peoples of central and eastern Europe: Russia, Ukraine, Lithuania, Moldova, Romania, Belarus, Poland. Thanks to beets, which are considered the main component of borscht, it gets its characteristic red color. The exact origin of this soup is unknown. It is believed that this dish appeared, and also received the greatest variety and distribution in the territory of ancient Kievan Rus. Borscht most likely owes its name to an edible plant called hogweed. The etymological dictionaries of Slavic languages ​​told us about this.

The technology for preparing borscht is considered quite complex, it can even be called multi-stage - according to the method of preparing the dish, during which more and more new components are gradually added. An interesting fact is that borscht prepared according to the same recipe, but by different housewives, has significant differences. What is there - different! The same woman, using her many times tested recipe, prepares borscht each time with some distinctive nuances. They say that sometimes the mood of the person cooking it influences the preparation of a dish. But, more often than not, everyone gets used to and loves exactly the borscht that is served to them...

This amazingly smelling, aromatic first course is served with sour cream; chopped dill is added directly to the plate if desired. Many people like to eat borscht with hot pepper. There are a lot of tastes and preferences. There is an opinion among people that if there is borscht on the table, it means that the family will be well fed. Many men cannot imagine lunch without such an amazing dish as Ukrainian borscht, especially when it is served with pampushki seasoned with garlic sauce.

Different national cuisines have in their culinary treasuries many different recipes for preparing this original dish. Moreover, for example, only in Ukrainian cuisine there is: Poltava borscht with dumplings, green borscht, borscht with beans, Lenten borscht “Monastic” and many other very different ways of preparing it. It is worth considering that only a tiny fraction of the recipes of Ukrainian cuisine are given here, while in others there is also a wide range of flavors for choosing borscht. However, almost every recipe includes ingredients such as beets, cabbage (or sorrel), potatoes, carrots, etc.

the meat is placed in cold water to make the broth more tasty;

Especially rich borscht is obtained from the so-called “sugar” seeds and, on the contrary, you should not expect anything unsurpassed from this dish, cooked from pure pulp;

It is believed that during frying, a spoonful of vegetable oil and a little sugar can enhance the red color of the finished dish;

in the summer, while borscht can be prepared from fresh vegetables and cabbage is tender at that time - when it is added to the broth, it is immediately turned off and allowed to brew under the lid.

• Parsley will make the borscht even more aromatic thanks to its unique smell; the benefits are not worth talking about, and the dish also becomes aesthetically attractive.
• Chopped dill added directly to the plate will give the first dish the spring smell of freshness inherent in this greenery.
• Bay leaf will add a spicy, sweetish-sweet smell and a little bitterness. It is worth considering that this spice is added literally 5 minutes before the dish is fully cooked.
• Chopped parsley or celery root will make the taste of borscht even more unique and refined thanks to the essential oils that these spices are so rich in.

There are many jokes about the fact that yesterday’s borscht tastes better. In fact, after it sits, its taste improves significantly. Regardless of what recipe the dish is cooked according to, the benefits from it are invaluable, just because it is homemade food, moreover, prepared with care and love for loved ones.

Source:
How to cook borscht
When we hear the word “borscht” we immediately associate it with the Ukrainian first course. Although a version of this soup is the national dish of the peoples of central and eastern
http://amazingfood.ru/kak-prigotovit-borsch/

Cooking technology - Siberian Borscht - (page

Technology for preparing the dish "Siberian Borscht" (page 1 of 3)

1. Nutritional value of the dish

1.1 General characteristics

2. Cooking technology

2.1 Primary processing of products

2.2 Heat treatment

2.3 Registration and release

2.4 Requirements for the quality of the dish

3. Preservation of nutrients during cooking

4. Organization of the workplace

4.1 Selection of equipment (inventory, tools)

4.2 Safety precautions

The dish "Siberian Borscht" belongs to the category "hot soups with broths, dressing." Dressing soups are prepared with vegetables, cereals, pasta and other products. Sautéed vegetables are an essential part of these soups.

“The soup is synonymous with civilization, it has a colossal history.” It would seem that such a simple object is a saucepan. However, it was he who provoked the emergence of material life among our ancestors, and also turned gastronomy into culture. It was with the advent of soup that it became possible to seriously talk about the creative will of the housewife preparing dinner for her family.

The versatility of soup as a dish: “This is the first and second at the same time. French potofe, Russian cabbage soup, Hungarian goulash. All these are very thick and satisfying soups.” In some countries, these traditions are preserved at the level of ethnographic attractions. “In Vienna there are restaurants specializing exclusively in Taffelspitz. By the way, it was with soups that the restaurant movement began. The first restaurants sold one single dish - it was soup or broth.” Chinese hot pot soup is a ritual dish that symbolizes family values ​​that replace a whole meal.

Sometimes one name - soup - means hundreds of different dishes. "The most popular dishes in a country can tell a lot about a nation's culture."

Hot and cold, light and very filling, transparent and thick, liquid and creamy soups - soups come in so many different varieties! At the same time, soup occupies a special place in the cuisine of any country in the world. No matter how diverse the recipe may be, soup has been and remains a dish that has special significance in a person’s life.

The word “soup” originated in the German language, and then began to travel around the world, which is why it can be found in various parts of the Earth: Spanish “sopa”, German “suppe” and Estonian “supp”. The word “soup” appeared in Russian relatively recently (in the 18th century). However, the fact that it gave rise to many derivative words (soup, soup, tureen) indicates that it not only caught on, but was also loved.

Borscht is also designed to ensure the normal course of biochemical processes in the human body, supplying it with a certain set of nutrients - proteins, fats, carbohydrates, vitamins, mineral salts.

Soups serve as an important source of minerals; cabbage soup made from fresh cabbage is especially necessary in the diet to supply the body with calcium compounds. Half a serving of cabbage soup (300 g) contains 50 - 100 mg of calcium, phosphorus - 90 - 100 mg, i.e. the ratio of these compounds is close to optimal. Soups made from cereals and pasta contain less calcium compounds, but their ratio to phosphorus is 1:4.

Borscht and beetroot soup are especially rich in microelements. Carotenes in most soups are contained in one serving (300 g) of about 0.3 - 0.4 mg. Cabbage soup made from fresh cabbage, pickles, and vegetable soups are rich in vitamin C. But in soups made from cereals, pasta and legumes there is not enough ascorbic acid, so it is especially important to fortify them with fresh herbs.

Soups have different energy values ​​(calorie content).

So, a cup (250 g) of meat and bone broth provides only 10, chicken - 8, fish - 5, and mushroom - 2.5 kcal. Naturally, the role of these broths is limited to stimulating the appetite. If it is necessary to increase their nutritional value, then they are served with pies, pies, croutons, or boiled noodles, rice, vegetables, an egg boiled “in a bag”, etc. are placed in the broth.

Onions are rich in one of the most powerful flavonoids, reducing the likelihood of developing cancer.

Borscht is the name given to soups that necessarily include beets. The assortment of borscht is varied in terms of product composition, cooking method and taste. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar. In most cases, white cabbage. Depending on the type of borscht, potatoes, beans, capsicums and other products are added.

Beets for borscht, except naval and Siberian, are cut into strips, and for naval and Siberian - into slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.

To stew, cut the beets, put them in a kettle, pour in broth or water, add fat, tomato puree, vinegar, sugar, cover with a lid, and dry for 1-15 hours, stirring occasionally.

When sautéing, cut the beets, carrots, and onions into a deep bowl with heated fat, and sauté until softened over low heat, stirring occasionally. Then pour in vinegar, add tomato puree, sugar and heat for another 10 - 15 minutes.

When cooking beets whole, peeled with the addition of vinegar, or not peeled without vinegar. In the latter case, the boiled beets are peeled, cut into strips or slices, and placed in borscht along with sautéed vegetables and tomato puree.

400 g (1 piece large) beets

200 g white cabbage

100 g (1 pc) potatoes

100 g (1-2 pcs) carrots

100 g (1 pc) onion

80 g tomato puree

15 g vinegar 3%

2000 g (2 l) meat broth

2-3 cloves of garlic, spices, salt, herbs.

Ingredients for meatballs:

300 g minced beef or pork or lamb

30 g onion

25 g (1 1/2 cm. spoons) water

6 g (1/2 tsp) salt

1/4 teaspoon ground black pepper

Sorting. The purpose of sorting is to remove rotten, broken specimens, foreign objects, and also to distribute products by quality and size.

Vegetables are sorted by quality for more correct use of each variety. For example, ripe and strong tomatoes are used in salads, overripe and crumpled tomatoes are used for tomato puree, and green tomatoes are used for pickling and ripening.

Vegetables are sorted by size for a more correct implementation of the technological process, since products of the same size are cooked at the same time during heat treatment. When sorting potatoes and root crops by size, the amount of waste during mechanical cleaning is reduced. When processing unsorted vegetables, the percentage of waste increases, since while simultaneously peeling potato tubers or root vegetables of unequal sizes, not only the skin, but also a significant layer of the edible fruit is peeled off from large specimens.

Washing. After sorting and sorting, vegetables and herbs are washed in cold water to remove soil, sand, and dust.

Washing products ensures, first of all, compliance with the sanitary and hygienic regime in production. Potatoes and some other vegetables must also be washed thoroughly so that when cleaning the grating disc is not damaged by sand and pebbles. In addition, higher quality starch is obtained from the waste of thoroughly washed potatoes.

Cleaning. After sorting and washing, potatoes are peeled in potato peelers or manually. When cleaning in a machine, eyes remain on the tubers, which are then cleaned manually with a grooved knife. When peeling potatoes by hand, use a grooved knife to simultaneously peel the skin and remove the eyes.

Slicing. Vegetables are cut into pieces of the same shape and thickness so that they simultaneously reach readiness during heat treatment and give the culinary products a beautiful appearance.

Vegetables are cut in special machines and manually with a knife: slices, circles, cubes, sticks, straws, slices.

It is better to use high-quality meat not for preparing soup, but for a second course “in its natural form,” since this will bring out the aroma and taste of the meat more fully, while lean and tough meat can produce a broth that is not bad in aroma, low-fat and pleasant.

Borscht is a seasoning multi-component soup and is a technologically difficult dish to prepare. The main component of any borscht is beets; first of all, it creates the taste, aroma and color of borscht, and because of this, borscht belongs to vegetable soups.

A special feature of preparing borscht is the pre-processing of vegetables, and again, this primarily applies to beets (preliminary heat treatment of them allows you to reduce the duration of cooking borscht and preserve color and taste). Before adding it to the soup, beets can be prepared in several ways: stewing in crushed form (with the addition of vinegar, tomato puree and fat (1.5 hours); vinegar and tomato puree are added 10-15 minutes before the end of cooking the beets or cooking ( with or without peel: after the beets will be cut into slices or strips and added to the borscht along with sautéed tomato puree and vegetables). Beets are always prepared separately from other vegetables. Also, as a rule, onions, carrots, and parsley are sautéed separately, followed by the addition of tomatoes or tomato paste.

As a rule, borscht is prepared with meat, bone or meat and bone broth, or poultry broth. The broth, in turn, for the best borscht is prepared not with water, but with specially prepared sirovets kvass. Borscht is a thick soup, and one serving should contain no more than one and a half glasses of broth.

Borsch has many varieties and is prepared differently in each individual region.

The difference in local varieties of borscht lies, firstly, in the type of broth and the combination of different types of meat, poultry, and possibly sausages in it, and secondly, in the set of vegetables. Along with the obligatory ingredients of borscht in the form of beets, cabbage, carrots, potatoes, onions and tomatoes, in different regions the soup may include beans, apples, zucchini, turnips, and sometimes bell peppers. Thirdly, borscht can differ in the set of spices used - up to twenty or more of them can be used. Along with the commonly used spices in the form of black, red and allspice, dill, parsley and celery, often garlic, bay leaf, lovage, thyme, tarragon, angelica, basil, and marjoram can be used.

The preparation of Starolitovsky borscht is technologically no different from the preparation of Little Russian borscht, however, it uses porcini mushrooms that are uncharacteristic for Little Russia, boiled separately and cumin as a spice, as well as apples, turnips, and kohlrabi. In addition, the so-called koldunay is added to Starolitovsky borscht - meat and dough products, like small dumplings stuffed with finely chopped lard with the addition of minced meat or mushrooms.

When preparing Moscow borscht, the broth is boiled with smoked meats, and when serving, a set of meats is added (sausages, ham, boiled meat)

When serving, borscht is almost always seasoned with sour cream, with the exception of some varieties, for example, Odessa.