Soup and soup. What is the difference between soup and soup?

Nobody is born knowing how to cook. Like everything else, cooking must be learned, including the tools, techniques and terminology that accompany the craft. Terminology can sometimes be confusing, especially when definitions provided by online sources are contradictory or unclear. Is there any difference between soup and everyday soup? Well yes and no.

When it comes to cooking, knowing the definitions, including the difference between these commonly confused terms, can definitely help a novice or inexperienced cook to read recipes and feel more comfortable in the kitchen. In general, however, each of these terms implies the gentle cooking of meat, bones, vegetables and other ingredients in liquid, with subtle variations.

Soup and soup. Subtle differences

The soup can be made with meat, poultry, fish, game and vegetables. The fish soup and the vegetable soup are named after the main ingredients. In general, the ingredients are boiled for a longer period of time to extract as much flavor as possible.

The soup comes in a wide variety, from pale to creamy. Some are served hot, others cold, and others either way. Soups are best prepared using aromatic broths as a base. In general, soups have very few vegetables, a lot of broth. There is also the cream soup, where the boiled vegetables are blended and become more consistent.

Therefore, the difference between the two lies in the ingredients and texture. In other words, while vegetables and meat remain in the soup, in the soup, as a rule, they filter and remain less. As a rule, the most consumed soup is chicken soup, that is, long soup and chicken pieces.

In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified according to the type of thickener used – purees are vegetable soups thickened with starch, Wikipedia says.

Bisques are made with fish puree or vegetables thickened with cream. Cream soups can be thickened with béchamel and velvety with eggs, butter and cream. Other ingredients commonly used to thicken soups and stews include eggs, rice, lentils, flour, and grains; many popular soups also include squash, carrots, and potatoes.