Soups with cereals - 216 cooking recipes

To properly cook soup with cereal, you need to follow the instructions of a specific recipe and not confuse the stages of adding food to the dish. Because the cooking time for all products is different, they can neither be overcooked nor undercooked.

The first rule that is best to remember is this: all products are added to boiling water or broth. The exception is meat and bones - they are placed in cold water and cooked over medium or low heat. Salt and spices are added towards the end of cooking, when the liquid is boiling with might and main.

The dish begins to be prepared with a broth of meat or mushrooms. Or cook it in plain water, which needs to be brought to a boil. The potatoes cut into cubes are laid first. As the densest vegetable, it takes the longest to cook. The same applies to cauliflower. Next is white cabbage, if it is included in the recipe.

If raw, not pre-fried onions and carrots are used in the soup, they are added towards the end, when the potatoes are almost ready.

Light grains like buckwheat, quinoa, millet and rice are added after the potatoes, about 15 minutes later.

Heavier ones that require long-term cooking: pearl barley, oats, wheat - it is best to cook separately. That is, cook them in a pressure cooker or slow cooker and put them in the soup already prepared. This method is also good because the first one will turn out more transparent, and therefore beautiful. After all, when cereal is cooked, it clouds the broth and it becomes mealy. Rice, millet, oats, wheat, pearl barley, and rolled oats suffer from this.

Try to follow the recipe recommendations, then preparing delicious soups with cereals will not be difficult.