In many countries, soups are the only dish that are served not only for lunch but also for dinner. A typical example of this is the borscht in Russia, Ukraine and Moldova, the various soups in Arab cuisine, the pochero in Spain, the olla podrida in Portugal, etc.
There is nothing strange about this, as they are extremely healthy and contain very important fluids for the body. This is also the reason why they are an indispensable part of the menu of many people suffering from various diseases.
Soups can have the most diverse composition, but it is an indisputable fact that what gives them their strongest flavor are the roots from which they are prepared.
Until recently, in most cookbooks, roots for soup were added to almost every soup and broth, which means 1 carrot, 1 piece of parsnip, parsley root and 1 piece of celery.
In Asian countries, ginger root and horseradish are very common for preparing not only soups, but also other dishes.
In most European countries, the most used roots, which soups are prepared with are parsnip and celery.
Parsley is now mainly sprinkled on top, not only to add its delicate aroma, but also to give the dish a better aesthetic appearance.
When preparing soups or decoctions, the roots are their main ingredient, which determines their taste and aroma, but other spices can be added to them.
It is important to know, however, that when adding the roots for the soup, you should add them in at least 30 minutes to 1 hour before the other products are cooked, so that the latter can absorb their aroma.
If you wish, after cooking the soup you can remove the roots, especially if you have not been able to chop them more finely.
There are no ground rules about which roots are used in making certain soups. For example, Arabic cuisine is characterized by the roots of turmeric, licorice, galangal, asafoetida etc., which are widely used to flavor soups and more dishes, which aren't thickened.
You can choose which roots to add in the soups, depending on whether you decide to prepare more traditional or more exotic recipes, but whatever you decide it is important to peel the roots beforehand and if they are more spicy, like horseradish and ginger for example, be careful with their quantity.
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