Meatball soup is a great option for a family meal. It is not a shame to treat guests with such a culinary masterpiece, because a properly prepared soup turns out to be fragrant and pleasant to the taste.
Some housewives do not undertake to cook soup with meatballs, fearing that the meat balls will “fall apart” and the dish will look unattractive. We advise such “cowards” to use our recommendations ...
How to cook meatballs?
Properly cooked meatballs are a guarantee that the dish will turn out tasty and fragrant, and the soup will be transparent and beautiful.
Types of meatballs
Contrary to the opinion that meatballs are made from meat, several other options can be given, for example, soup with fish or vegetable balls is no less tasty (they are baked in the oven, and not boiled in broth).
Pork, lamb, beef, veal
From these types of meat, delicious rich soups are usually prepared, which are commonly called "male". The first dish turns out to be satisfying, especially if pieces of bacon were added when preparing minced meat. Nutritionists do not advise using such meatballs for people who are struggling with being overweight.
poultry meat
Chicken and turkey are the most popular meats for making meatball soup. The bird contains a large amount of vitamins and useful microelements - this is dietary meat, since it contains a minimum of fat.
rabbit meat
Rabbit meat is the best option for diet and children's soups.
Fish
Meatballs can be prepared from different types of fish, but real chefs advise giving preference to salmon species, they give the soup a delicate taste.
Meat preparation for meatballs
If meatballs have been previously frozen, do not defrost in the microwave, outdoors, or in hot water, but only in the refrigerator.
If only pork, lamb or beef is available, and even very fatty, it is recommended to boil the meatballs made from them in salted water to remove excess fat, and only then should meat balls be put in the soup.
Meatball cooking technology
Cut the meat into slices, rinse well, cut and pass through the meat grinder twice. Add minced meat, onion twisted in a meat grinder (optional), a few chopped garlic cloves, salt and spices. Beat the resulting minced meat and form meatballs out of it.
Pea soup with meatballs
- 300 grams of meat (pork);
- 2 liters of water;
- ½ cup dry crushed peas;
- 1 carrot;
- 2 potatoes;
- 2 small onions;
- 50 ml of sunflower oil;
- 1 egg;
- ground black pepper;
- Bay leaf;
- salt.
cooking meatballs
Pass meat for meatballs through a meat grinder, add onion (1 head), egg, pepper and salt. Form balls. Throw the meatballs into the soup 10 minutes before the dish is ready.
cooking soup
Soak the peas overnight and rinse thoroughly under running water before making the soup. Put the chopped potatoes, peas and bay leaf into the water that has already boiled, boil. If foam forms, remove it in time. Put the dressing together with the meatballs (chopped and fried onions with carrots).
Rice soup with meatballs
Soup Ingredients:
- 300 grams of beef;
- ½ cup long grain rice
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 egg;
- 2 cloves of garlic;
- 1 tsp chopped lemon zest;
- 2 tablespoons breadcrumbs;
- ground black pepper;
- a bunch of parsley;
- salt.
Cooking technology
cooking meatballs
We twist the meat into minced meat, add garlic, chopped parsley, egg, lemon zest, breadcrumbs, pepper and salt the soup. We roll the minced meat into meatballs and boil them in salted water (7-8 minutes). Place the meatballs in a separate bowl.
cooking soup
Peel the potatoes and cut into small pieces or cubes, put in the broth that remains from the meatballs.
We wash the rice, put it in the broth with potatoes and cook for 15 minutes.
Grind carrots with a large grater. Finely chop the onion. Mix the vegetables and fry them in vegetable oil. Add onions and carrots to the soup 5 minutes before cooking. At the same time, put the boiled meatballs into the pan.
After turning off the heat, cover the pot with a lid and let the soup brew for 10-15 minutes.
Creamy soup with meatballs
Soup Ingredients:
- 300 grams of minced chicken or turkey;
- 1 glass of cream;
- 3 potatoes;
- 1 carrot;
- 1 onion;
- vegetable oil for frying vegetables;
- greens (dill, parsley, etc.);
- ground black pepper;
- salt.
Cooking technology
cooking meatballs
In minced turkey, you need to add 1 chicken egg (so that the meat balls do not fall apart), spices and salt. True, some housewives do without eggs, since the minced poultry is quite dense.
cooking soup
Potatoes are peeled, peeled, washed, cut into cubes and sent to water (1.5-2 liters).
Grate the carrots, finely chop the onion, mix and sauté the vegetables. Add the passivation to the soup pot when the potatoes are done. After 5 minutes, add meatballs. 5 minutes before the soup is ready, put the cream in a saucepan, salt and pepper.
Served creamy soup with meatballs with chopped herbs.
Soup Ingredients:
- 400 grams of minced meat;
- 1 glass of rice;
- 2 processed cheese;
- 2-3 tablespoons of small vermicelli;
- 1 egg;
- 1 onion;
- 1 carrot;
- 1 sweet pepper;
- 4 potatoes;
- spices;
- Bay leaf;
- greens;
- salt.
Cooking technology
The peculiarity of this recipe is that the meatballs are prepared with the addition of raw rice.
cooking meatballs
Mix minced meat, egg and raw rice, salt and pepper. If you wish, you can experiment with different spices, including very spicy, melted cheese to soften the taste. Form meatballs.
cooking soup
Peel and chop the onion. Cut carrots into small sticks. Peel the sweet pepper from the seeds and cut into small pieces, similar in size to carrots.
Grate the melted cheese (so that this process does not cause difficulties, the cheese can be slightly frozen, but do not overdo it, otherwise it will lose its properties and lose its pleasant taste).
We spread the vegetables, meatballs, melted cheese and bay leaf into the multicooker bowl. We add a little salt to the future soup, fill the contents of the bowl with water and send the dish to cook by setting the “Extinguishing” mode. The cooking process takes about 1.5 hours.
A few minutes before readiness, add small vermicelli to the soup. 4-5 minutes will be enough for her to boil.
The soup should be allowed to brew for 15-20 minutes, after which it can be enjoyed with pleasure among the family and treat guests.
The Secrets to Successfully Cooking Meatball Soup
There are some culinary secrets that make the dish especially tasty. Here is some of them:
before cooking meatballs from minced meat, it is recommended to beat it a little on the board (take the minced meat in your hands and throw it on the board, repeat the manipulation 5-6 times). Such a trick will make the minced meat elastic and dense, as a result of which the meatballs will not fall apart;
fatty meats are recommended to be supplemented with dietary ones (turkey, rabbit), so the soup will become more healthy and less high-calorie, in addition, it will acquire a pleasant aroma and delicate taste;
if the minced meat is too fatty, meatballs can be pre-cooked in water and then drained to get rid of excess fat;
sometimes when cooking meatballs, the housewives add an egg, this is quite dangerous, since this ingredient causes the broth to become cloudy;
if you add onion to minced meat, it will not be too saturated red, but will brighten a little;
put meatballs not in cold water, but in boiling water, in this case you can not be afraid of foam, which will have to be constantly removed;
when rolling the balls, make sure that they are tight, otherwise the meatballs may fall apart during the cooking process;
meatballs are boiled for about 10 minutes, this is enough for them to cook, so you should put them in the soup already “at sunset” when preparing the dish;
meatballs can be steamed and only then sent to the soup.
Ingredients:
Potatoes - 500 g Carrots - 60 g Bulb onions - 30 g for soup. Broth - 900 g Butter - 15 g Beef - 250 g Bulb onion - 20 g for meatballs. Chicken egg - 0.5 pcs. Water - 20 g Salt - to taste
Cooking: 1. Technological map No. 39. Name of products and their weight.
2. Cooking technology and quality requirements.
3. First you need to cook vegetables. First, carrots. It must be cleaned and cut into a medium-sized cube (it will turn out more like triangles). Next, carrots should be simmered with butter. To do this, take a small saucepan, put it on a small fire, add half (about 7 grams) of butter, a couple of tablespoons of water and cook it for just a minute or two. Since we will still cook it in soup, we don’t need full readiness.
4. We need to blanch the onion and then sauté. Blanching is simply pouring over a vegetable, for example, with boiling water or steam. But at the same time, if we take boiling water (and this is most convenient), then a colander is not our helper, since it is necessary that the onion lie in this very boiling water for about a minute. This is done in order to remove its pungent smell and bitterness.
Cut the onion into small cubes, pour boiling water for a minute. Drain the water afterwards.
Heat the pan, add the remaining butter and onion. Saute over low heat for about a minute. It just needs to become translucent, not fried.
5. Peel the potatoes and cut into small cubes.
I had chicken broth that I cooked the night before. Therefore, I used half a liter of broth and 0.4 liters of water. If you use only water, then you should understand that the taste of the soup will be simpler than with the broth.
6. Put the pot with broth (water) on the fire, throw the potatoes, bring to a boil, reduce the heat, close the lid and leave alone for five minutes. Salt to taste. Next, add onions and carrots and cook for another five minutes.
7. In the meantime, let's make meatballs. The meat is scrolled twice through a meat grinder, for greater tenderness. Cut the onion into small cubes and blanch. Add strained onion, half an egg to the minced meat (beat lightly with a fork in a mug and pour half). I had a small homemade egg, weighing only 30 grams, so I allowed myself to add a whole one. Next, add salt, water and mix the minced meat well.
8. If you see that the stuffing is a little thinner than you would like, beat it off. Just collect with your hand and throw it back into the bowl 20-30 times. After this simple procedure, the minced meat will become a little denser and more elastic.
Since we are talking about soup for little children, the size of the meatballs should be appropriate - about 10 grams, which is about a little less than the size of a walnut. But you can make them larger and then simply break them with a fork right in the plate. Exceptional time saver as small meatballs take up time. Sculpt with wet hands.
9. Further, according to technology, they (meatballs) must be boiled separately from the soup in a small amount of water. Apparently, this is done in order to give each child an equal amount of them. Three or four meatballs are laid out on a plate and poured with soup.
We'll throw them straight into the soup. After the meatballs, increase the heat, bring the soup to a boil again, close the lid and cook over low heat for another five minutes. If you made meatballs a little larger, then 7-10 minutes.
10.Check the soup for salt. If you really want to - it's time to salt.
If you introduced sour cream to your child's diet, you can serve it with, for example, chopped parsley or dill. And if you pour yourself or your husband, then it’s quite enough to pepper him.
11. When my children were still very young, then, for example, the eldest son was very fond of such mashed soups. Absolutely lazy to chew. Yes, and for little children about a year old, in whose diet you have already introduced almost all vegetables and meat (in this case, it is better to replace beef with veal), you can punch this very soup in a blender. By the way, I ate it with pleasure in this form, remembering how I ate everything for my small children. Nostalgia:)
OK it's all over Now. I will only say that you can simplify the body movements a little. For example, do not let the carrots in, but immediately add it to the onion, the blanching of which, by the way, can also be skipped. Well, when you make meatballs, then just twist the onion with minced meat (again, skipping the blanching). This is in the event that the taste and smell of onions does not interfere with you, which, for any reason, will disperse during heat treatment.
Everything. Bon appetit to you and your children!
on STB (GOST, TU) 1210-2010
Recipe
| name of raw materials | ||
| Gross | Net | |
| Potatoes from 01.09 to 31.10 from 01.11 to 31.12 from 01.01 to 28-29.02 | 62,0 | |
| 66,4 | ||
| 71,5 | ||
| 77,5 | ||
| Carrots until 01.01 | 11,3 | |
| 12,0 | ||
| Onion | 3,6 | 3 |
| Butter | 1,5 | 1,5 |
| Water | 121,5 | 121,5 |
| Mass of soup | 150,0 | |
| Beef (thigh) | 23,3 | 17,3 |
| Onion | 1,8 | 1,5 |
| chicken eggs | - | 1,1 |
| Water | 1,5 | 1,5 |
| Semi-finished product weight | - | 20,0 |
| Mass of finished meatballs | - | 15,0 |
| Finished product output: | ||
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 C, put vegetables chopped into strips for 87 minutes, carrots for 10-15 minutes.
Potatoes cut into cubes or slices are placed in boiling water and boiled until half cooked, browned vegetables, salt are added and boiled until tender. Meatballs are poached separately with a small amount of water until cooked for 8-10 minutes and put in the soup when you leave. Before the release of the meatballs must be subjected to secondary heat treatment - boiling in the broth.
To prepare meatballs, the meat is thawed in air, cleaned, washed with warm (20-30 0 C) and then cold (12-15 0 C) running water, cut into pieces, passed through a meat grinder 2 times, combined with finely chopped blanched onions, raw eggs, salt and water and mix well. Form balls of 8-10 g, 2-3 pcs. per serving.
appearance
color -
taste, smell - characteristic of potatoes, with the aroma of browned vegetables; meatballs - characteristic of the meat mass;
consistency
| Carbon water, g | The energy value |
||||||||||||||||
| Total | alive. | ||||||||||||||||
| soup | 0,98 | 0,01 | |||||||||||||||
| meatball soup | 4,26 | 3,27 | |||||||||||||||
| Minerals, mg | Vitamins, mg |
||||||||||||||||
| To | Sa | mg | B1 | C | |||||||||||||
| soup | 204,25 | 9,95 | 11,27 | 0,04 | 4,16 | ||||||||||||
| meatball soup | 263,54 | 12,29 | 16,09 | 0,06 | 4,21 | ||||||||||||
Technological map No.
POTATO SOUP WITH FISH MEATBALLS
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
| name of raw materials | Consumption of raw materials per 1 kg of finished products, g, ml |
|
| Gross | Net | |
| Potatoes from 01.09 to 31.10 from 01.11 to 31.12 from 01.01 to 28-29.02 | 62,0 | |
| 66,4 | ||
| 71,5 | ||
| 77,5 | ||
| Carrots until 01.01 | 11,3 | |
| 12,0 | ||
| Onion | 3,6 | 3,0 |
| Butter | 1,5 | 1,5 |
| Water | 121,5 | 121,5 |
| Mass of soup | 150,0 | |
| Gutted headless cod | 18,8 | |
| or headless sea bass | 20,4 | |
| Onion | 3,1 | 2,6 |
| chicken eggs | - | 0,8 |
| Water | 1,5 | 1,5 |
| Semi-finished product weight | - | 19,0 |
| Mass of finished meatballs | - | 15,0 |
| Finished product output: | ||
2. Description of the technology for preparing culinary products:
The eggs are washed first in 1%, and then in 0.5% warm (with a temperature of up to 30 0 C) a solution of soda ash or drinking soda, rinsed in running water.
Potatoes, carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Potatoes are cut into cubes or slices, carrots are cut into small cubes or rubbed on a coarse grater, onions are finely chopped.
Potatoes cut into cubes or slices are placed in boiling water and boiled until half cooked, browned vegetables, salt are added and boiled until tender. Meatballs are poached separately in a small amount of water until cooked for 8-10 minutes and put in the soup on vacation. Before the release of the meatballs must be subjected to secondary heat treatment - boiling in the broth.
For making fish meatballs fish thawed in air at room temperature or in cold water with a temperature not exceeding 12 0 C at the rate of 2 liters per 1 kg of fish with the addition of salt at the rate of 7-10 g per 1 liter, washed and cut into fillets with boneless skin. Frozen fish fillets are thawed in air, washed. The prepared fish fillet with boneless skin is passed through a meat grinder, blanched finely chopped onions, raw eggs, water, salt are added, everything is thoroughly mixed and balls are formed of 8-10 g, 2-3 pieces each. per serving.
The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance- cutting vegetables corresponds to the cooking technology, on the surface of the liquid part of the glitter of butter, round meatballs. The set of components corresponds to the recipe;
color - light gray with orange blotches of carrots, butter glitter - light yellow, vegetables and meatballs - characteristic of them;
taste, smell - characteristic of potatoes, with the aroma of browned vegetables; meatballs - characteristic of the fish mass;
consistency- vegetables - soft, dense; meatballs - elastic, juicy. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
||||||||||||||||
| kcal | |||||||||||||||||
| soup | 45,57 | ||||||||||||||||
| soup with fish meatballs | 56,65 | ||||||||||||||||
| Minerals, mg | Vitamins, mg |
||||||||||||||||
| Sa | mg | Carotene | B1 | PP | C | ||||||||||||
| 9,95 | 11,27 | 1,01 | 0,04 | 0,33 | 4,16 | ||||||||||||
| soup with fish meatballs | 14,20 | 15,41 | 1,01 | 0,05 | 0,60 | 4,31 | |||||||||||
Technological map No.
POTATO SOUP WITH Dumplings
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
| name of raw materials | Consumption of raw materials per 1 kg of finished products, g, ml |
|
| Gross | Net | |
| Potatoes from 01.09 to 31.10 from 01.11 to 31.12 from 01.01 to 28-29.02 | 60,0 | |
| 64,3 | ||
| 69,2 | ||
| 75,0 | ||
| Carrots until 01.01 | 9,4 | |
| 10,0 | ||
| Onion | 7,1 | 6,0 |
| Butter | 1,5 | 1,5 |
| Water | 97,5 | 97,5 |
| Dumplings: | ||
| Premium wheat flour | 12,0 | 12,0 |
| Butter | 1,5 | 1,5 |
| chicken eggs | - | 3,4 |
| Water | 18,8 | 18,8 |
| Salt | 0,4 | 0,4 |
| Weight of semi-finished product (dough) | - | 35,0 |
| Mass of boiled dumplings | - | 39,0 |
| Finished product output: | ||
2. Description of the technology for preparing culinary products:
The eggs are washed first in 1%, and then in 0.5% warm (with a temperature of up to 30 0 C) a solution of soda ash or drinking soda, rinsed in running water.
Potatoes, carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Potatoes are cut into cubes or slices, carrots are cut into small cubes or rubbed on a coarse grater, onions are finely chopped.
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Sliced potatoes are placed in boiling water and boiled until half cooked, browned vegetables are added and boiled until tender. Salt is added 5-10 minutes before the end of cooking.
The dumplings are boiled separately in salted water and put into the soup before the holiday.
For cooking dumpling put oil, salt into boiling water and bring to a boil. Pour flour into the boiling liquid, stirring, and brew the dough, which, without ceasing to stir, is heated for 5-10 minutes, then the mass is cooled to 60 0 C, raw eggs are added in 3-4 doses and mixed. The prepared dough is rolled up in the form of a tourniquet and cut into pieces weighing 10-15 g. To cook dumplings per 1 kg, take 5 liters of liquid, cook them at a low boil for 5-7 minutes.
The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance - cutting vegetables corresponds to the cooking technology, dumplings - pieces of dough of a round or oval shape, not boiled, on the surface of the liquid part of the oil glitter. The set of components corresponds to the recipe.
color - light gray with orange splashes of carrots, butter sequins - light yellow, dumplings - white or light cream, vegetables - characteristic of them.
taste, smell - characteristic of potatoes and flour dumplings, with the aroma of browned vegetables;
consistency- vegetables - soft, dense, dumplings - elastic, dense. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
|||||||||||||||
| Total | kcal | |||||||||||||||
| soup | 0,98 | 45,57 | ||||||||||||||
| dumpling soup | 2,46 | 96,18 | ||||||||||||||
| Minerals, mg | Vitamins, mg |
|||||||||||||||
| To | Sa | Carotene | B1 | PP | C | |||||||||||
| soup | 204,25 | 9,95 | 1,01 | 0,04 | 0,33 | 4,16 | ||||||||||
| dumpling soup | 216,03 | 14,02 | 0,85 | 0,06 | 0,44 | 4,10 | ||||||||||
Technological map No.
SOUP WITH GRAIN MANNA
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
2. Description of the technology for preparing culinary products:
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Browned onions and carrots are placed in boiling water and boiled for 5-10 minutes, then add, stirring, semolina, previously sifted, salt and cook until tender.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance - on the surface of the liquid part of the oil glitter, cutting vegetables and a set of components corresponds to the cooking technology and recipe. The liquid part of the soup is homogeneous;
color -
taste, smell - characteristic of semolina with a taste and aroma of browned vegetables;
consistency
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
|||||||||||||||
| Total | kcal | |||||||||||||||
| soup | 1,27 | 45,57 | ||||||||||||||
| soup with meat | 3,10 | 82,69 | ||||||||||||||
| Minerals, mg | Vitamins, mg |
|||||||||||||||
| To | Sa | Carotene | B1 | PP | C | |||||||||||
| soup | 44,43 | 11,54 | 0,81 | 0,02 | 0,18 | 0,40 | ||||||||||
| soup with meat | 75,53 | 12,41 | 0,81 | 0,02 | 0,60 | 0,40 | ||||||||||
Technological map No.
SOUP WITH BARBALE
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
2. Description of the technology for preparing culinary products:
Carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Carrots are cut into small cubes or rubbed on a coarse grater, the onion is finely chopped.
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Pearl barley is sorted out, washed first in warm and then hot water, changing the water several times. After washing, pearl barley is placed in boiling water, boiled until half cooked, the broth is drained, and the cereal is washed.
Boiled pearl barley is placed in boiling water and boiled. 10-15 minutes before the readiness of the cereal, add browned onions and carrots, salt and cook the soup until cooked.
Can be served with boiled mashed beef. The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance -
color - light gray with orange patches of carrot; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;
taste, smell - characteristic of pearl barley with a taste and aroma of browned vegetables;
consistency- vegetables and cereals - soft. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
||||||||||||||||
| Total | |||||||||||||||||
| soup | 1,15 | ||||||||||||||||
| soup with meat | 2,98 | ||||||||||||||||
| Minerals, mg | Vitamins, mg |
||||||||||||||||
| To | Sa | Carotene | B1 | C | |||||||||||||
| soup | 48,42 | 13,12 | 0,80 | 0,02 | 0,40 | ||||||||||||
| soup with meat | 79,52 | 13,99 | 0,80 | 0,02 | 0,40 | ||||||||||||
Technological map No.
SOUP WITH GREAT MILLET
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
2. Description of the technology for preparing culinary products:
Carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Carrots are cut into small cubes or rubbed on a coarse grater, the onion is finely chopped.
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Millet is sorted, washed first in warm water, several times, changing the water, and then in hot water.
Can be served with boiled mashed beef. The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup seasoned with butter .
3 .Characteristics of the product according to organoleptic indicators:
appearance - on the surface of the liquid part of the oil glitter, cutting vegetables and a set of components corresponds to the cooking technology and recipe;
color - light gray with orange patches of carrot; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;
taste, smell -
consistency- vegetables and cereals - soft. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
|||||||||||||||
| Total | kcal | |||||||||||||||
| soup | 1,70 | 76,74 | ||||||||||||||
| soup with meat | 3,52 | 98,32 | ||||||||||||||
| Minerals, mg | Vitamins, mg |
|||||||||||||||
| To | Sa | Carotene | B1 | PP | C | |||||||||||
| soup | 58,00 | 12,67 | 0,81 | 0,05 | 0,25 | 0,40 | ||||||||||
| soup with meat | 89,10 | 13,54 | 0,81 | 0,06 | 0,67 | 0,40 | ||||||||||
Technological map No.
SOUP WITH GREAT RICE
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
2. Description of the technology for preparing culinary products:
Carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Carrots are cut into small cubes or rubbed on a coarse grater, the onion is finely chopped.
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Rice groats are sorted, washed first in warm water, several times, changing the water, and then in hot water.
Prepared cereals are placed in boiling water and boiled until half cooked. Add browned onions and carrots, salt and cook until tender.
Can be served with boiled mashed beef. The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance - on the surface of the liquid part of the oil glitter, cutting vegetables and a set of components corresponds to the cooking technology and recipe;
color - light gray with orange patches of carrot; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;
taste, smell - characteristic of rice groats with a flavor of sautéed vegetables and;
consistency- vegetables and cereals - soft. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
||||||||||||||||
| Total | |||||||||||||||||
| soup | 0,91 | ||||||||||||||||
| soup with meat | 2,73 | ||||||||||||||||
| Minerals, mg | Vitamins, mg |
||||||||||||||||
| To | Sa | Carotene | B1 | C | |||||||||||||
| soup | 40,90 | 9,95 | 0,80 | 0,01 | 0,40 | ||||||||||||
| soup with meat | 72,01 | 10,82 | 0,80 | 0,02 | 0,40 | ||||||||||||
Technological map No.
SOUP WITH GREAT BARLEN
name of the culinary product
on STB (GOST, TU) 1210-2010
TNLA number for this culinary product
Recipe
2. Description of the technology for preparing culinary products:
Carrots are pre-washed, sorted, peeled and washed again in cold running water. Onions are sorted, peeled, washed in running water. Carrots are cut into small cubes or rubbed on a coarse grater, the onion is finely chopped.
Carrots and onions are sautéed separately. In the oil heated to a temperature of 130-140 0 С, chopped vegetables (carrots, onions) are placed in a layer of 5-7 cm and sautéed at a temperature not exceeding 110 0 С for: onions 5-8 minutes, carrots - 10-15 minutes.
Sifted barley groats.
Prepared cereals are placed in boiling water and boiled until half cooked. Add browned onions and carrots, salt and cook until tender.
Can be served with boiled mashed beef. The optimum supply temperature is +50 0 С.
On the “P” diet, vegetables are not sautéed, but boiled raw in soup. Ready soup is seasoned with butter.
3. Characteristics of the product according to organoleptic indicators:
appearance - on the surface of the liquid part of the oil glitter, cutting vegetables and a set of components corresponds to the cooking technology and recipe;
color - light gray with orange patches of carrot; oil glitter - from light yellow to light orange; vegetables and cereals - characteristic of them;
taste, smell - characteristic of used cereals with a taste and aroma of browned vegetables;
consistency- vegetables and cereals - soft. The ratio of dense and liquid parts corresponds to the recipe.
4. Shelf life and storage conditions:
On a food warmer or hot stove no more than 2 hours.
5. Information about the nutritional value of the dish:
| Carbon water, g | The energy value |
|||||||||||||||
| Total | kcal | |||||||||||||||
| soup | 1,50 | 73,50 | ||||||||||||||
| soup with meat | 3,32 | 95,08 | ||||||||||||||
| Minerals, mg | Vitamins, mg |
|||||||||||||||
| To | Sa | Carotene | B1 | PP | C | |||||||||||
| soup | 57,22 | 19,67 | 0,80 | 0,04 | 0,39 | 0,40 | ||||||||||
| soup with meat | 88,32 | 20,54 | 0,80 | 0,04 | 0,81 | 0,40 | ||||||||||
Technological map No.
|
Name of products |
Chemical composition |
energy value. kcal |
||||
|
Pasta | ||||||
|
Onion | ||||||
|
Butter | ||||||
|
broth or water | ||||||
|
Mince for meatballs: | ||||||
|
Beef (cutlet meat) | ||||||
|
Onion | ||||||
|
ox for stuffing | ||||||
|
Semi-finished product weight | ||||||
|
Mass of finished meatballs | ||||||
Yield: 250/25. On diets number 2, 9.
Cooking technology. In a boiling broth (water), put potatoes, cut into cubes, cubes. Add carrots stewed with butter, blanched and browned onions. Cook until done. Add salt.
Meatballs are stewed in a small amount of water until tender and stored in the broth, brought to a boil again before leaving.
On vacation, hot meatballs are placed on a plate and soup is poured.
Meatballs. The meat is ground 2-3 times in a meat grinder, finely chopped blanched onions are added. egg, salt, water, the mass is thoroughly mixed, balls weighing 7-9 g are formed.
Serving temperature - 65 "C.
quality requirements. The color of the spangles of fat on the surface is light yellow, meatballs are gray. The broth is transparent, the vegetables should retain the shape of the cut, the texture of the vegetables is soft, the meatballs are loose. Taste and aroma of freshly cooked meat and vegetables.
Technological map No. 39 Name of the dish: Beef steak at home
List of raw materials: beef meat, milk, onion, flour, butter
prudent.
Requirements for the quality of raw materials: food raw materials, food
products and semi-finished products used for the preparation of this
dishes (products), meet the requirements of regulatory documents and
have certificates of conformity and (or) quality certificates.
|
Name of products |
The norm of bookmarking products for 1 serving, g | |||||
|
beef (cutlet meat) | ||||||
|
Milk or water | ||||||
|
onion | ||||||
|
Semi-finished product weight | ||||||
|
Vegetable oil | ||||||
|
Finished product output | ||||||
Cooking technology The prepared meat is passed through a meat grinder 2 times, onions are added the second time. Add milk or water, salt and mix thoroughly. Products of a round flattened shape are formed, breaded in flour, fried on both sides until a golden crust is formed and brought to readiness in an oven.
Requirements for registration, submission and implementation
They release 1 piece per serving with a side dish. The term of implementation - the finished product is no more than 2-3 hours.
Serving temperature - 65 0 С.
Technological map of the lesson
TeacherPolyakova Valentina Nikitichna.
Subject
Technology.
Class
6 "a", 6 "b", 6 "c".
Lesson topic
"Cooking Soups. Potato soup with meatballs.
Type of lesson
Laboratory-practical lesson.
Lesson type
Combined.
The purpose of the lesson
Formation of competencies in the preparation of poultry dishes.
Lesson objectives
1. educational : explain to students the importance of soups in human nutrition, introduce the classification of soups, the technology for making broth, the technology for making dressing soups, familiarize students with tools and appliances for making potato soup with meatballs, cook potato soup with meatballs.
2. Educational : development of the functions of thinking, attention, memory.
3. nurturing : education of diligence, accuracy, frugality, work culture, responsibility, perseverance, patience, the ability to work in groups, in teams.
Forms of student work
Collective, group.
Equipment
Tools, devices for making potato soup with meatballs. Dinnerware. Kitchen dishes. Electric stove. Electric kettle, refrigerator, exhaust ventilation. Posters: "Technology of preparation of dressing soups"
Planned results.
subjectMetasubject
Personal
Get an idea of the importance of the first course of dinner in human nutrition, familiarize with the classification of soups, the technology for preparing broths, dressing soups, with utensils for making soups, with working methods. To master the safety rules when working with piercing, cutting, hot objects, using electrical appliances.
Learn to understand the learning task, acquire new knowledge: find answers to questions using a textbook, your life experience and information obtained in the lesson, reason, analyze, draw conclusions,
rationally organize the workplace and plan activities, allocate time and learn how to correct actions when the situation changes. Develop environmental awareness in class.
Cultivate respect for folk traditions.
Build a holistic worldview.
Learn social roles and rules of conduct.
To form the values of a healthy and safe lifestyle.
Intersubject communications : Russian language - writing terminology and product names;chemistry - the name of the baking powder;physics -determining the freshness of eggs, kneading the dough;maths - recipe ingredients;geometry - form of culinary products;biology _- nutritional value of meat;art - table setting;story - national traditions.
Lesson resources
For the teacher:
Working programm.
Textbook "Technology" N.V. Sinitsa, V.D. Simonenko, /Moscow, publishing center "Ventana-Graf" 2014./.
Tables.
A guide for teachers.
Tools and materials: electric stove, kitchen utensils, dishes for cooking and serving.
Methodical developments.
For a student:
Textbook "Technology" N.V. Sinitsa, V.D. Simonenko, / Moscow, ed. Center "Ventana-Graf" 2014/, pages 67-72.
Workbook (compendium).
Instruction card.
Task cards.
During the classes
Lesson stagesPurpose of the stage
Teacher activity
Student activities
Receptions, UUD
1. Organizational moment.
Student activation
The teacher greets the students, notes those who are absent in the journal, asks the duty officer to distribute textbooks.
Welcome teachers.
Getting ready for work.
The attendant distributes textbooks
Personal : attention mobilization.
2.Preparatory moment:
motivation learning activities
students (goal setting and
lesson objectives).
Create conditions for the emergence of an internal need for inclusion in educational activities.
Open the textbook pp. 67-72. In the past lessons, we learned a lot of interesting and useful things about meat, meat dishes, cooked cutlets.
The teacher captures the attention of students and, asking questions of previous topics, involuntarily draws
students in the learning process.
Listen to teachers, show interest in learning activities.
The students are ready to answer the teacher's questions.
Personal : mobilization of attention, awareness of one's capabilities
actualization
knowledge
Identify the level of knowledge of previous topics and systematize them.
Why is meat a complete human food?
What are the signs of good quality meat?
Signs of good quality frozen meat?
Why is the liver considered one of the most valuable by-products?
Name the types of heat treatment of meat.
How to determine the readiness of a meat dish?
The teacher praises the students for the correct answers and makes a riddle, the answer of which will be the topic of the lesson:
It's lunch time:
Wash your hands, fidget!
From meat, vegetables and cereals
My mom cooked delicious...
Yes, today we will cook potato soup with meatballs.
Meat contains proteins
fats, mineral salts,
carbohydrates, vitamins necessary for the life of the human body.
The absence of an unpleasant odor, the consistency of the pulp is dense, the surface is not slippery, the meat is slightly moist on the cut.
When tapped, it makes a clear sound, has a red color with a grayish tint, if you press on it with your finger, a red spot appears, and when thawed, there is no unpleasant odor.
It restores and improves the composition of the blood.
boil, boil,
fry, bake.
Pierce the meat with a fork, if light juice stands out, the meat is ready.
Soooo! The students formulated the topic of the lesson
and his purpose.
cognitive :
general education - updating existing knowledge;
brain teaser -construction of a logical chain of reasoning.
Communicative e:
cooperation
with the teacher and
peers,
search and selection
information
3. Assimilation
new knowledge
Organize
meaningful
perception of new information.
The teacher tells a new topic of the lesson: about the importance and necessity of first courses in human nutrition, the basis and garnish of soup, the stages of preparing first courses, and the technology of preparing broth.
Consider the technology of making broth on our poster.
The teacher calls the student to the board and, together with the rest of the students, examines and studies the technology of preparing the broth.
The teacher continues the story. Tells about the classification of soups: according to the serving temperature - hot, cold; according to the method of preparation - filling, transparent, mashed soups, sweet, cold; by type of basis - on the broth (decoction), on milk.
Consider the technology of cooking dressing soups on our poster. The teacher invites the student to the board and, together with the rest of the students, study the technology of making dressing soups
What soups are prepared in your family?
How many of you have ever had or have to often cook soups at home?
Today at the lesson we will cook potato soup with meatballs. The teacher draws up a technological sequence for making soup.
Listen to the teacher's story, work with the textbook, perceive new material
Students participate in a conversation, work with a textbook, look at a poster with access to the blackboard, make notes in a notebook.
Discussing, summarizing.
They participate in a conversation, work with a textbook, look at a poster with access to the blackboard.
Dispute about methods and recipes for cooking soups in families.
They tell what soups they can cook, exchange recipes.
Students take notes and discuss.
cognitive :
general educational
the assimilation of new knowledge and the search for the necessary information, compare the technologies for preparing broths.
brain teaser-
construction of a logical chain of reasoning proof and justification of answers
subject : define new concepts of the topic,
Soups are classified according to the type of base, cooking method, serving temperature, soup cooking technologies are compared.
Communicative :
cooperation with the teacher and peers.
Regulatory :
understand the meaning of the technological sequence and accept the learning task.
Initial check of understanding .
Establishment
correctness and
awareness
mastering new material, identifying gaps and
their correction.
The teacher asks questions to determine how the students have learned the new topic.
What is the base in the soup, and what is the side dish?
What dishes are classified as dressing soups?
What is the calorie content of clear soups?
Name the sequence of cooking potato soup with meatballs.
The teacher is pleased with the students' answers.
Participate in conversations and answer questions.
The base is the broth, the garnish is the dense part of the soup: vegetables, pasta, legumes, cereals, mushrooms, etc.
Shchi, borscht, pickles, saltwort, vegetable soups, soups with cereals, with pasta and flour products.
Low calorie.
Students list the sequence of soup preparation, compare their answers with the test in the textbook, notebooks, correct. Assess the degree of assimilation of new material.
Regulatory:
construction of a logical chain of reasoning.
Cognitive:
awareness of the level and quality of knowledge acquisition, readiness to apply the acquired knowledge in practical work.
Communicative :
cooperation with the teacher and peers, express their thoughts with completeness and accuracy.
Practical work.
Ensuring the assimilation of new knowledge.
The teacher conducts primary briefing when performing culinary work and observing sanitary and hygienic rules when working in the culinary classroom.
The teacher observes, advises, directs activities, answers students' questions, helps those who find it difficult to complete the task.
End of work.
Students put on work uniforms, wash their hands, prepare for work
Students work in teams, perform practical work and demonstrate safe work techniques. They check the strength of assimilation of the acquired new knowledge, justify the choice of their decision or disagreement with the opinions of others. Explain and analyze.
They take away jobs.
Cognitive:
ability to structure knowledge
effective ways
problem solving, the ability to consciously and voluntarily build a speech statement, accept a learning task, develop motives and interests in their cognitive activity.
Communicative : organize educational interaction in a group, formulate,
argue and
defend your opinion.
Summing up the lesson
Evaluation of the success of achieving the goal.
To organize self-assessment by students of their own activities.
The teacher checks the result of the work done.
According to the method of preparation, which soups does your soup belong to?
What is the base of the soup?
Name the foods that make up the dense part of the soup
(garnish)?
Students present the results of their work in teams.
Formulate difficulties, identify errors and suggest ways to eliminate them. They taste their own soup and the soup of other teams. Self-evaluation and mutual evaluation.
Answer questions and justify answers.
Conclusion:
Soups are prepared according to the requirements.
Soups turned out delicious, because. the products used are of good quality.
Regulatory : the ability to correlate their actions with the planned results,
mastery of the basics
self-control, self-esteem, acceptance
solutions.
Communicative e:
management of partner's behavior - control, correction, evaluation of partner's actions.
Personal :
development of hard work, responsibility for the quality of their activities, the formation of aesthetic needs and values.
Reflection.
Analysis of the implementation of tasks and achievement of the goal.
What were the tasks of today's lesson, were they solved, was the goal achieved?
What did you learn at the lesson today, what did you learn new, what were the difficulties?
What kind of knowledge will you apply in practice?
Name your family's signature soups.
Did you like the lesson? What did you like? What didn't you like?
Participate in conversations and answer questions. Analyze their activities in the lesson, correlate the goal and objectives. They draw conclusions.
Cognitive:
logically e - analyze, building a logical chain of reasoning.
