Soup field technological map at school. Field cooking technology

Field Soup Ingredients

Cooking method

Millet is washed several times with warm (40-50 ° C) water, then scalded with boiling water. The lard is cut into cubes, fried, onion, cut into small cubes, is sautéed on the released fat. Prepared millet is placed in boiling broth or water, and after 5-10 minutes, diced potatoes, sautéed onions with bacon are added and continue to cook. 5-10 minutes before the end of cooking soup put spices, salt

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Soup field".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

The energy value Field soup is 93.5 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Recipe Calculator

The nutritional value

Serving Size (g)

Field soup is one of the most famous dishes that are prepared in canteens, clinics, camps, military units and other public catering establishments. Field soup is often served in kindergarten - the guys eat it with pleasure. Before, he was found everywhere, but the culinary specialists diversified it a little by adding new components.

Although it has undergone metamorphosis, it has not lost its original taste. Cooking soup does not require special efforts and does not take much time. How to cook field soup?

History of occurrence

Throughout its history, this dish with millet has not had an exact recipe. It was prepared from those products that were at hand, and was called "porridge from an ax." But the constant ingredients are millet and onions. Occasionally, housewives added potatoes.

The dish was associated with the famous kulesh, the one that the Cossacks cooked from millet, cracklings and onions. The modern interpretation is so happy that even demanding tasters rejoice in its taste. The calorie content of genuine field soup is low, but it is allowed to make it more satisfying by adding everything that will make it more intense and fragrant: bacon, stew, onions, carrots, meat and other products.

In public catering, the entire cook knows by heart the technological map of field soup:

• Onions and carrots are finely chopped and sautéed;
• The broth must be brought to a boil, pour diced potatoes, cereals and vegetables into it;
• When it is about ready, salt and pepper;
• Semolina is added 10 minutes before readiness.

The technological map indicates that the dish is allowed to be cooked with fish. It is boiled separately, and then added to the broth.

Recipe and cooking details

This variant is especially adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

Rinse half of the chicken and cut into pieces. Fill with water (approximately 2.5 liters) and bring to a boil. Salt a little and cook over low heat. Skim off the foam until it stops forming. Boil the chicken until tender, covering the pan with a lid. After that, it must be taken out, and the broth will fit for making soup. An economical option is broth in cubes. It is also allowed to cook on meat broth.

Cut 400 grams of smoked brisket or bacon into small slices, removing the skin in advance and removing excess salt. Heat the sunflower oil and fry, after which the cracklings can be added to the pot with the broth.

According to the recipe for this field soup with millet, you need to prepare vegetables: onions, carrots, potatoes, celery root. Rinse, peel and cut into cubes. Add the ingredients to the broth and simmer for 10-15 minutes over low heat. Take out the vegetables and transfer them to the fat, the one left from the brisket and bacon. Saute for 10 minutes, stirring constantly, and then return to the pan again.

Rinse the millet thoroughly (one glass), pour over with boiling water and pour into the pan. Boil all ingredients for about 25 minutes, stirring occasionally. When the dish is about ready, pepper, salt, add spices, bay leaf. Garnish with herbs before serving.

In order for the smell to be intense and tasty, the dish should be infused for at least half an hour, strictly cover with a lid. There are cooler rye bread is an impeccable combination.

This dish turns out to be original if the potatoes are boiled separately, and then mashed and added to the broth. The soup will acquire a special aftertaste and a velvety texture.

Field soup with egg

Boil the broth on the chicken or on ready-made cubes. Peel the potatoes and add whole to the pot. Immediately pour in the washed millet. Field soup with egg and millet should turn out thick, but not too thick - no need to make porridge out of it.

When the potatoes are cooked, take them out, crush them and put them back into the broth. Whisk the eggs in a separate bowl and pour into the saucepan in a thin stream. Make a frying of finely chopped onions and carrots, add to the broth. When the egg soup is cooked, decorate it with herbs and let it brew.

Unusual cooking method

To prepare a very tasty field soup, you need to make a “bouquet”: combine chives, celery, thyme and parsley with a special thread. Pour half the duck with water and bring to a boil. Remove the foam, add the "bouquet" and cook for at least 1.5 hours.

Chop shallots, cut peppers, carrots, turnips and potatoes into cubes. When the duck is cooked, cut it into slices, remove the bones and return the meat to the broth. Add vegetables and cook until half cooked, salt.

After that, it is allowed to fall asleep millet. When the dish is ready, add garlic, horseradish, bay leaf. Later, after it is infused, it is allowed to serve.

The peculiarity of this first course is that it is allowed to improvise with the composition without fear of spoiling the taste. If, in addition to millet and onions, it will include your favorite products, then you can make a decent and luxurious meal that will become a frequent guest on your table. It can be eaten bravely by those who are losing weight - the calorie content of each is 93.5 kcal.

Delicious first courses and glorious appetite!

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Ministry of Education and Science of the Khabarovsk Territory

KGBOU SPO "Khabarovsk Trade and Economic College"

on the passage of educational practice on PM 09 "Technology of public catering products"

Field cooking technology

1 . Familiarization with the organization of the battalion food station, its composition, attached field technical means of cooking and their purpose

With three meals a day, hot food should be given out as follows: for breakfast - before the start of the main events or hostilities, for lunch - during the hours of decline in the intensity of training and combat activities or combat tension, for dinner - at the end of the day or after completing assigned tasks .

The minimum cooking time required for canned food in the presence of boiling water in the boilers is 50-55 minutes, including the preparation of kitchens for work 15 minutes. Preparation of food concentrates 10 min. Laying ready-made products in the boiler and boiling for 10-15 minutes. Bookmark canned meat, fat, cooking until cooked for 15 minutes.

To accommodate the battalion food item, a platform measuring 80 x 100 m is selected. Kitchens are unhooked from cars and dispersed from one another at a distance of up to 30 m. Towing vehicles are placed at a distance of up to 10 m from them. Kitchens are put into working position, cleaned of dirt, washed, put in order, frame tents are deployed above them and places for washing hands of cooks are equipped.

At a distance of 15 m from the kitchens, a place is arranged for peeling potatoes and vegetables. At a distance of 50 m from the kitchens, a waste pit comes off. At 20-25 meters for washing boilers, at 75 meters - a toilet.

Boilers must be filled at least 50% of the volume.

It is strictly forbidden to keep cooked food in a cold pot. It is forbidden to store cooked food in kitchen boilers and in thermoses for more than 2 hours. The kitchen boilers, utensils and utensils are washed after each cooking and distribution of food, the boilers are filled with water after washing, and the kitchens are prepared for the next cooking. Tanks for storage and delivery of water are disinfected at least once a week with a 10% solution of bleach or a 5% solution of DTSGK, followed by rinsing. Tanks for transportation and storage of water are cleaned and disinfected at least once a week, after cleaning the inside is refreshed with 3-5% solution of bleach after 30 minutes, rinsed with clean water. The water in the tank is refreshed after 1-2 days.

The toilet is no closer than 75 meters.

The BPP maintains the following documentation:

1. Product layout (form 66)

2. Book of accounting for the quality of cooking (form 53)

3. Accounting book for the quality of material assets (form 26)

4. Daily statement of food movement (form 23)

2. Mastering the safety rules, sanitation and hygiene requirements when working in field kitchens

When working on KP-125, you must follow the safety rules: - repair equipment that is in the process of work; - use cutting tools while the kitchen is in motion;

Use gasoline and other quick-flammable liquids to ignite nozzles and solid fuels; - stand against the point of the kitchen during ignition and operation of the nozzle;

Comply with fire safety regulations.

In the field, it is necessary to strictly observe sanitary and hygienic requirements when choosing a place for deploying a food item, when transporting, receiving and storing food and drinking water, maintaining kitchens, utensils and utensils, as well as when processing food and cooking.

Before starting work, the cook must clean the dust and rinse the kitchen, inventory and utensils, and prepare his workplace. Cooked hot food should be immediately issued to personnel. Storage of prepared food in kitchen boilers and in thermoses for more than 2 hours is prohibited. The kitchen boilers, utensils and utensils are washed after each cooking and distribution of food, the boilers are filled with water after washing, and the kitchens are prepared for the next cooking. Tanks for storage and delivery of water are disinfected at least once a week with a 10% solution of bleach or a 5% solution of DTSGK, followed by rinsing.

KP - 125 technical specifications: has a boiler for cooking 1 and 2 dishes with a capacity of 56 liters (2 tanks), and for second courses 56 liters. Does not have a boiler for boiling water. Brand nozzle FK - 01 in the amount of 2 pcs with a fuel consumption of 70 liters. The length of this trailer kitchen is 3700 mm, width 1810 mm, height 2328 mm, weight 1100 kg.

3. Mastering the skills of the rules for ignition of nozzles

The ignition of the nozzle is carried out in the following order:

The fuel cock and the nozzle adjusting needle are closed;

Fuel is poured into the tank (no more than 4/5 of its volume);

Air is pumped into the tank to a pressure of not more than 0.5 kg / sq. cm, the air valve of the tank is closed, the hose of the hand pump is not disconnected from the air valve fitting yet;

The fuel cock opens and the nozzle is filled with fuel with the adjusting needle closed,

It is checked for leaks in the connections of the nozzle and the entire fuel system;

The nozzle trough is filled with liquid fuel, for which the adjusting needle is opened so that the fuel jet is not strong and hits the diffuser walls, and from there it flows down into the trough; after filling the trough with fuel, close the needle;

Put a rag moistened with fuel (tow or dry grass) in the trough and set it on fire, add fuel.

In the initial period of ignition, the combustion of the escaping vapors will be unstable with periodic attenuation, therefore, in order to maintain a constant burning of the escaping vapors, it is recommended to decant the torch in the trough when starting the nozzle. When the evaporator tubes of the nozzle are warm enough and normal combustion of the vapors coming out of the nozzle is established, which is accompanied by a uniform sound emitted during combustion, the fuel supply is gradually increased by the adjusting needle until a steady flame is obtained and good combustion of the fuel without smoke. The flame should be blue-red. Ignition of the nozzle continues for 10-15 minutes.

4. Mastering the skills of technical repair and ignition of nozzles and fuel systems. Rules of operation and safety requirements

During the operation of the nozzle it is necessary:

Follow the pressure gauge for the air pressure in the fuel tank, not allowing the pressure to drop below 0.25 kgf / sq. cm; as the pressure decreases, pump air with a pump to 1.5-2 kgf / sq. cm, the pressure drop in the tank from 2 to 0.25 kgf / sq. cm occurs on average within 1 hour of the nozzle operation;

Observe the normal combustion of the nozzle;

monitor the serviceability of the connections of the fuel system and the injector

Avoid clogging of the fuel tank and fuel pipes; periodically flushing them with clean fuel; when filling, the fuel is carefully filtered, while the air cock must be open;

Keep the blower (ash box) closed, especially in the cold season;

Clean soot from kitchen boilers, otherwise the boiling time of water and, accordingly, the cooking time will be increased;

Close the gas valve during ignition and operation of the nozzle only when the fuel cock is open. Otherwise, due to the creation of excessive pressure in the evaporator tubes of the nozzle (with the fuel cock and gas valve closed), the nozzle may explode or the fuel line rupture.

To stop the injector, you must:

Close the fuel cock;

After waiting until the remaining fuel in the nozzle burns out, close the gas valve nozzle with a needle;

Release air from the fuel tank through the air cock.

5. Mastering the skills of maintenance, conservation, re-preservation of kitchens

Table 1. Kitchen preservation

Table 2. Reopening

6. Mastering cooking skillsfirst courses in the field

For the preparation of one portion of the first course with a yield of 700 g, water is poured: for vegetables - 550 g, for cereals - 600 g.

Field soup

Millet is washed several times with warm water and then scalded with boiling water. The lard is cut into cubes, fried, the onion cut into small cubes is sautéed on the released fat.

Prepared millet is placed in boiling broth or water, and after 5-10 minutes, diced potatoes, browned onions with bacon are added and continue to cook. 5-10 minutes before the end of cooking, put spices and salt in the soup.

Table 3. Field soup

Potato:

7. Mastering the skills of primary processing of meat products and canned foodclear

Frozen meat is cooked without prior thawing. It is cleaned from external contaminants, washed, chopped into pieces weighing 1-1.5 kg, washed again, placed in a boiler and boiled until half cooked. Then the meat is taken out of the boiler, separated from the bones, cut into portions and boiled in the broth. In difficult cooking conditions, boiled meat is served with the first course. Block meat is thawed only to the extent that it is possible to separate the pieces from each other. Individual pieces are washed, chopped, put into a cauldron and boiled in the same way as frozen meat. Grease is removed from canned meat cans and, if possible, they are heated in hot water for 10-15 minutes (frozen 15-20 minutes) to check their tightness. In this case, the fat melts, which allows you to completely extract the contents and cans. Particular attention is paid to the presence of bombing cans. Banks heated in water are wiped and opened. Opened canned food should not be stored open to avoid contamination with microorganisms and spoilage. Canned meat is cooked for at least 15 minutes. In the first courses, canned meat is laid 20-25 minutes before the end of cooking with the obligatory boiling for at least 15 minutes. In the main dishes, canned food is placed in the boiler when the porridge thickens after preliminary boiling.

8. Mastering the skills of cooking dishes from cereals, legumes and pastathese products in the field

Cereals from cereals that do not require cooking. To prepare porridge in a thermos or a pot with salted boiling water, pour the cereal while stirring, add fat, stir, cover with a lid and let stand for 10 minutes. The norms for filling water and exiting ready-made cereals from quickly-cooking cereals and cereals that do not require cooking are the same as for ordinary cereals.

Porridge from fast-cooking cereals. Prepared quickly boiled groats are poured into boiling salted water and boiled for 20-25 minutes, with occasional stirring.

Fat is added 10 minutes before readiness. Porridge from quickly boiling cereals can also be prepared by brewing it with salted boiling water. In this case, pour cereal into a thermos pre-rinsed with boiling water, pour it with boiling water (2.5 kg of cereal and 8 liters of water), close the lid tightly and keep the thermos in a warm place for 30-40 minutes if possible. Porridge prepared in this way is quite suitable for eating.

The consistency of cereals prepared in this way is somewhat harder than cereals cooked in the usual way.

Briquettes of porridge concentrate are kneaded until the lumps disappear, poured with cold water, brought to a boil, and then boiled at a low boil in a tightly closed container until the cereal swells completely.

Porridge is released with fat or sprinkled with sugar. Loose cereals from the concentrate can be served with mushrooms and onions, brains and liver, taking into account the norms for adding additional products provided for by the corresponding recipes.

Table 4. Meat preparation technology

Concentrate: 89*150\100=133

Stewed meat :

The prepared pieces of meat are sprinkled with salt and pepper, fried with a small amount of heated fat. When frying, add raw onion and carrots, cut into slices. Then the meat is stewed in broth with the addition of sautéed tomato and spices until tender. The finished meat is cooled, cut into portions across the fibers. Before serving, pour red sauce and boil on the stove for 15 minutes.

Table 5. Cooking stew

9. Mastering onhow to cook viscous cereals

Cooking viscous cereals:

The prepared cereals are poured into boiling salted water and boiled until thickened: oatmeal and pearl barley - 1 hour, buckwheat, barley, millet, wheat, rice - 30-40 minutes. Before thickening, half of the fat is added to the porridge, laid out according to the layout of the products for cooking porridge (the second half of the fat is given out when serving porridge or onions are sautéed on this fat and added to hot porridge). Then the porridge is well mixed and left for evaporation: barley and oatmeal - for 1 hour, buckwheat, millet, wheat, barley, rice - for 30 minutes. For viscous cereals, liquids are taken from 3.2 to 3.7 liters per 1 kg of cereal. They are boiled in water or milk. Served with butter, margarine, fats, and hominy ( corn porridge) - with milk or cheese. Porridges from wheat groats, flattened groats (Hercules, etc.), rice and millet can be cooked sweet - with raisins and apricots.

Semolina. Cooked in milk or milk with water. The liquid is brought to a boil, sugar, salt are added, and then semolina is poured in a thin stream and brewed with continuous stirring. Semolina swells very quickly (in 20-30 seconds), so you need to have time to pour in all the cereal during this time.

It is better to dilute a large amount of semolina (5-10 kg) with warm water or milk and pour it into the boiler with the rest of the boiling liquid.

After brewing the cereals, reduce the heat and, continuing to stir, cook the porridge for 15-20 minutes. Released hot with butter, sugar, jam or poured into baking sheets, cooled and cut into portions. Such cold semolina porridge (mannik) is served with jam, sweet sauces and syrups.

Viscous porridge from concentrate:

Briquettes of porridge concentrate are kneaded until the lumps disappear, pour cold water and bring to a boil, with stirring. Then boil at low heat in a tightly sealed container until the cereal swells completely. Porridge is released with fat or sprinkled with sugar.

Table 6. Preparation of garnish

Concentrate: 89*320\100 = 284

Table 7. Norms of water, salt, and yield of cereals, depending on its type

10. Mastering the skills of cooking dishes from vegetables, semi-finished products, canned food and concentrates in the field

Fresh cabbage soup with dried potatoes and vegetables. Place pre-soaked potatoes in boiling broth and boil for 10 minutes. Then add chopped fresh cabbage and continue to cook for 15 minutes. After that, passivated carrots and onions are laid, and before the end of cooking cabbage soup - passivated tomato, as well as bay leaf, pepper and salt.

Soup made from dried potatoes with grits. Pre-soaked potatoes are placed in a boiling broth, boiled for 10-15 minutes, prepared cereals are added and continue to cook for another 15-20 minutes. After that lay passivated carrots and onions. Before the end of cooking, the soup is seasoned with salt, pepper, bay leaf.

Soups from food concentrates. The prepared concentrates are poured into a cauldron with boiling water or broth with continuous stirring and boiled for 15-20 minutes. Melted fat is added to soups from concentrates 10-15 minutes before readiness. When preparing first courses with canned meat, they are laid with fat.

Shchi from dried vegetables. Prepared dried potatoes, cabbage are placed in a cauldron with boiling water or broth and boiled for 30 minutes. Next, the cabbage soup is boiled like a soup made from dried potatoes with grits.

Table 8. Preparation of cabbage soup

11 . Mastering the skills of cooking dishes from edible wild-growing rawalls in extreme conditions

Nettle. It is found everywhere and is a tall herbaceous plant from 30 to 150 cm. Its stem is tetrahedral, covered with burning hairs. The leaves are ovate, rough, with teeth along the edges in the form of a saw, attached to the stem with long petioles. It has long rhizomes. Nettle contains all the substances useful for the body. You can cook soups, cabbage soup, as well as salads from young green leaves of nettle. Nettles should be harvested from May to mid-July, before flowering begins.

Cattail. Cattail grows in swamps, swampy banks of rivers, ponds, lakes and reservoirs, along ditches. The rhizome is mainly used for food. Its thickness reaches 2.5 cm and the length is up to 60 cm. Flour is obtained from it for making bread. To do this, the roots are dried and then ground into flour. Roasted roots replace coffee. In addition to rhizomes, young shoots and leaves can also be used. If boiled, they can replace asparagus. Salads are prepared from them, and when fried, they are used as seasonings for fish and meat dishes. Leaves and young shoots should be collected in early spring, and roots can be harvested from spring to late autumn.

Dandelion. The whole plant is used as food. Salads are made from pre-bleached leaves, and they are also added to soups and cabbage soup. Flower buds are used to season soups. Roasted dandelion roots are used to make a coffee substitute. Fried root rosettes can compete with many delicacies. You can collect dandelion from early spring to late autumn. Roots are best collected in early spring or late autumn.

Mushrooms grow everywhere: in the forest, on the edges, in the meadows. mushroom chowder, mushroom skewers, fried mushrooms have long been favorite and nutritious foods, and in the conditions of existence in extreme conditions, indisputable helpers. Only eaten: porcini, boletus, boletus, breast, russula, volnushka, chanterelles.

In addition to wild plants, mushrooms, forest thickets, edges, ravines are rich in berries that grow both on trees and on shrubs and in the surface layer in the form of small shrubs. However, we must remember that the berries are divided into edible and poisonous, and that they ripen at different times.

Burdock.

Burdock leaves can be used to make salad. But the roots are the most valuable. The roots resemble not very large sugar beets, juicy, palatable, slightly sweet. They can be consumed raw, they are used to prepare a soup that tastes like mushroom.

If the roots are ground, then cakes can be made from flour; roasted roots can replace coffee. You can also cook sweet dishes, cook compote, jelly, jam together with sorrel. It is better to use the roots for nutrition in the fall, when the roots are gaining the greatest strength, but you can - in the spring and summer, the leaves before flowering, which begins in July and lasts until September.

Berries and leaves all edible fruit and berry bushes and trees can be used in nutrition. Berries can be eaten raw, brew compotes, make infusions, prepare drinks. The leaves can be used to make tea rich in vitamins, restorative and have a stabilizing effect on the body. In addition to all these food sources, the fauna and fauna of the environment can be its supplier.

The meat of wild animals and birds is not much different from the meat of domestic animals, but it is also a valuable supplier of animal proteins. Another source of food can be the underwater world of lakes and rivers. Experience has shown that fish can be caught all year round using a wide variety of fishing gear (hooks, up to home-made hooks, nets, nets, etc.).

The commander is responsible for catering for the group. He organizes the timely collection of edible plants, the assessment of their quality, the identification of poisonous plants, berries and mushrooms, and takes all measures to comply with sanitary and hygienic requirements for everyone. Exploration, extraction and purification of water are especially carefully carried out. Then he determines the ratio of dry rations and edible plants used, as well as the time and place of cooking. Before cooking, he checks the condition of the means of individual preparation and eating.

The collection of edible wild plants, mushrooms and berries is carried out in an area as rich as possible in them, without significant deviation from the intended route. After collecting the plants, each person cooks and eats in the allotted place, taking into account the maximum use of the protective and masking properties of the area, the availability of access roads and closed water sources. The diet consists in cooking and the number of meals. The most appropriate is two meals a day, in accordance with the prevailing situation. During the movement, it will be most likely, and at the recreation center, meals can be taken 3 or more times.

For cooking people, it is advisable to combine 2 people, while in one pot to cook the first, and in the other the second dish for two. At breakfast and dinner, the second kettle is used for making tea.

vegetable soup stewed porridge

12. Mastering the skills of calculating the waste rate whenfood processing

Table 9. Product Waste

Field soup. Potato:

13. Mastering the skillwe calculate the yield of ready meals

Recipes for dishes are taken from reference books currently operating in the public catering system, including ... from the "Collection of recipes for dishes and culinary products for catering establishments.

Field soup:

Yield: 1 portion-607; 125servings-75875;

Loose porridge from concentrate:

Yield: 1 portion-418; 125 servings-59750;

Stewed meat:

Yield: 1 portion-175; 125 servings-21875;

Viscous porridge from concentrate:

Yield: 1 serving -629; 125 portion -78625;

Shchi from dried vegetables.

Yield: 1 serving -513; 125 servings -64125.

14. Mastering the skills of laying out the layoutproducts for general soldering

Meals for the personnel of the military unit are organized by the head of the food service of the unit from field kitchens for subsistence subunits. Subdivisions that have regular means for cooking in the field (battalion, division, separate company, etc.) are subsistence units. Subunits that do not have these funds, by order of the deputy commander of the military unit for the rear, are attached to food supply units, taking into account the tasks performed and the convenience of obtaining food.

Responsibility for catering, timely and complete communication of the established norms of daily allowance to the personnel lies with the unit commander. He organizes food personally, as well as through the chief of staff and the commander of the support platoon, and takes all measures to ensure that hot food and drinking water are given to the personnel in full and at the appointed time. The commander of the supply platoon of the battalion (division), the economic platoon of the regiment organizes the work of the economic department of the platoon and is responsible for the safety of food, the timely and high-quality preparation of hot food, the delivery and distribution of it to units.

Table 10. Norm of products

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Marina Patsulo

Field soup is one of the most popular dishes prepared in canteens, hospitals, camps, military units and other public catering establishments. Field soup is often served in kindergarten - the guys eat it with pleasure. It used to be found everywhere, but culinary specialists diversified it a little by adding new components.

Although it has undergone changes, it has not lost its original taste. Cooking soup does not require much effort and does not take much time. How to cook field soup?

History of occurrence

Throughout its history, this dish with millet has not had an exact recipe. It was prepared from those products that were at hand, and was called " ax porridge". But the constant components are millet and onions. Sometimes housewives added potatoes.

The dish was associated with the famous kulesh, which was cooked by the Cossacks from millet, cracklings and onions. The modern interpretation is so successful that even demanding tasters rejoice in its taste. The calorie content of this field soup is low, but you can make it more satisfying by adding everything that will make it richer and more aromatic: lard, stew, onions, carrots, meat and other products.

In catering, every cook knows by heart the technological map of field soup:

• Onions and carrots are finely chopped and sautéed;
• The broth must be brought to a boil, pour into it diced potatoes, cereals and vegetables;
• When it is almost ready, salt and pepper;
• Semolina is added 10 minutes before readiness.

The technological map indicates that the dish can be prepared with fish. It is boiled separately and then added to the broth.

Recipe and cooking details

This option is most adapted to modern culinary nuances. But the recipe is based on the original method of preparation.

Rinse half of the chicken and cut into pieces. Fill with water (about 2.5 liters) and bring to a boil. Salt a little and cook over low heat. Skim off the foam until it stops forming. Boil the chicken until tender, covering the pan with a lid. Then you need to get it, and the broth is useful for making soup. An economical option is broth in cubes. You can also cook with meat broth.

Cut 400 grams of smoked brisket or bacon into small pieces, after removing the skin and removing excess salt. Heat the sunflower oil and fry, after which the cracklings can be added to the pot with the broth.

According to the recipe for this field soup with millet, you need to prepare vegetables: onions, carrots, potatoes, celery root. Rinse, peel and cut into cubes. Add the ingredients to the broth and simmer for 10-15 minutes over low heat. Remove the vegetables and transfer them to the fat that remains from the brisket and lard. Saute for 10 minutes, stirring constantly, and then return to the pan again.

Rinse the millet thoroughly (one glass), pour over with boiling water and pour into the pan. Boil all ingredients for about 25 minutes, stirring occasionally. When the dish is almost ready, pepper, salt, add spices, bay leaf. Garnish with herbs before serving.

In order for the aroma to be rich and appetizing, the dish should be infused for at least half an hour, be sure to cover it with a lid. Eat better with rye bread - this is the perfect combination.

This dish turns out to be original if the potatoes are boiled separately, and then mashed and added to the broth. The soup will acquire a special aftertaste and a velvety texture.

Field soup with egg

Boil the broth on chicken or ready-made cubes. Peel the potatoes and add whole to the pot. Immediately pour in the washed millet. Field soup with egg and millet should be thick, but not too thick - no need to make porridge out of it.

When the potatoes are cooked, take them out, crush them and put them back into the broth. Whisk the eggs in a separate bowl and pour into the saucepan in a thin stream. Make a frying of finely chopped onions and carrots, add to the broth. When the egg soup is cooked, decorate it with herbs and let it brew.

Unusual cooking method

To cook very tasty soup field, you need to create a "bouquet": connect chives, celery, thyme and parsley with a special thread. Pour half the duck with water and bring to a boil. Remove the foam, add "bouquet" and cook for at least 1.5 hours.

Chop shallots, cut peppers, carrots, turnips and potatoes into cubes. When the duck is cooked, cut it into pieces, remove the bones and return the meat to the broth. Add vegetables and cook until half cooked, salt.

After that, you can fall asleep millet. When the dish is ready, add garlic, horseradish, bay leaf. After it is infused, you can serve it to the table.

The peculiarity of this first course is that you can improvise with the composition without fear of spoiling the taste. If, in addition to millet and onions, it includes your favorite products, then you can create a noble and refined dish that will become a frequent guest on your table. It can be safely eaten by those who are losing weight - the calorie content is only 93.5 kcal.