Soup Making Techniques

MAKING OF SOUP
Always use soft water for making soup and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.

PRINCIPAL INGREDIENTS
The making of the stock that is used in soup is the most important of the soup making processes; in fact, these two things soup and stock may be regarded, in many instances, as one and the same. It is important to keep in mind that whenever reference is made to the making of soup usually stock making is also involved and meant. Before the actual soup making processes are taken up, the nature of the ingredients required should be well understood; for this reason, suitable meats and vegetables, which are the principal ingredients in soups, are first discussed.

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Soups – A Primer

ALL ABOUT SOUPS
Soup is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. Soup is an easily made, economical, and when properly prepared from healthful and nutritious material, very wholesome article of diet, deserving of much more general use than is commonly accorded it. The purpose of this Section is to acquaint you with the details of making appetizing and nutritious soups that make for both economy and healthfulness.

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The Desi Lingo

ENGLISH  >  URDU/HINDI

Almonds >    Badaam
Aniseeds >   Sounf
Apricot >  Khubaani
Apple > Saib
Asafetida > Heeng
Ash Gourd > Petha
Banana > Kaila
Baking Powder > Soda

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