7 MAIN MEAT SOUPS OF THE WORLD THAT YOU DO NOT KNOW
Meat boiled soup - food, which was invented in ancient times and served as a source of heat and energy to our distant cave ancestors. That is why the history of soups is so complex and interesting. Almost every culinary culture has its own soup, which is one hundred percent belonging to it. Meat soups are culinary evidence of how our ancestors ate, what kind of relationship they had with meat, and what evolution soups had to go through before you first tried them. These seven soups are the most worthy representatives of their family and fully reflect the national identity of the cuisine to which they belong.
Shurpa
Shurpa (from Arabian shorba, that is soup) is soup or meat broth, which has spread in the East, where it is known under various names: shurpa, chorpa, shorpo, sorpa, chorba. Distinctive features of shurpa are rather difficult to distinguish. Sometimes distinguish such a difference, as the preparation of shurpa from pre-fried meat and vegetables. Therefore, the technology of shurpa preparation does not have any distinctions from the technology of making other meat soups, which are unique to this soup. There are some signs of shurpa. It is characterized by high fat content, which, in particular, is especially noticeable when preparing shurpa from pre-fried meat and vegetables. Secondly, for shurpa is characterized by the use of a large amount of greens and spices. In the third, with a relatively constant set of large-sliced vegetables, namely carrots, potatoes and onions (the latter is put in a larger quantity in shurpa, compared to other soups), a variety of fruits can be used (and even welcomed) in a shurpa, Apples, apricots (dried apricots), quince, plums.
As a rule, the shurpa is prepared from lamb, but it can be cooked from a bird, including small and wild. Moreover, the shurpa can be prepared from fish, the so-called "asy-sorpa", characteristic of the coastal regions of Turkmenistan. Greens and spices vary from region to region, but almost everywhere are parsley, dill, coriander, red pepper. In Uzbekistan, zir is added in large quantities and basil, in Moldova shurpa (chorba) is significantly different, as it is cooked on kvass. Under the shurdy in Tatarstan and Kyrgyzstan understand a strong transparent mutton broth with finely chopped onions, potatoes and thinly chopped noodles, with a little greenery and black pepper. In addition, this shurpa is not an independent dish, but the accompanying main dish - boiled meat.
Hash
In the Armenian hospital "Consolation at fevers" (1184) in some recipes the meat broth under a name "khashoj" or "hashu" is mentioned. For example, in the chapter "On a one-day fever due to a cold" it is recommended to eat "khasho" from a goat's meat, and in the chapter "On a one-day fever due to cares and grief" - "khashu" from the feet and thighs of a kid.
Meat broth under the name "khashoi" is also mentioned in several medieval Armenian interpreters and grammars (Grigor Magistros, Esai Ntsche, Hovhannes Erzkatsi, etc.).This is due to the presence in the Armenian translation (6th-7th century) of the "Grammatical Art" by Dionysius of Thrace "Hoshyun" (Armenian խաւշիւն = rustle of leaves). Some late interpreters of Dionysius felt that there was a misprint in the word and corrected it on the "khasho," thus giving a completely erroneous interpretation of this fragment.
Hash is traditionally eaten in the early morning, before breakfast or at breakfast. In the plate put finely chopped garlic, falling asleep with lots of spicy greens: parsley, celery, be sure to coriander. Separately rub the spicy radish, biting it, lavash and herbs (basil, tarragon). In Azerbaijan this dish is served without greens and radish. In Ossetia, the hash is prepared only from tatami - cicatrix and intestines, also without adding a lot of greens.
The Brudoux
The African soup recipe for Brudu is simple, like all African. The whole chicken should be cut into pieces, roll in spices and send to a hot frying pan. Shortly before the readiness, add the tomato paste to the chicken. Cut vegetables and greens, put in a pan, pour in 2 liters of water and cook. The soup is not distinguished by its delicacy, but it is tasty and nutritious.
Scotch Broth
Slow and rich Scottish soup with peas, lamb meat and rosemary - the only salvation of the mountain inhabitants of Scotland from the dank winds. This recipe is fanned by the glory of millennia and has many variations, including that of Jamie Oliver.
Goulash
Despite the incomprehensible position of the goulash in the food hierarchy, experts consider it rather a category of thick soups. Therefore, we included it in the list. Goulash is a national dish of Hungarians: pieces of beef or veal stewed with smoked bacon, onion, pepper and potatoes. The dish belongs to the category of thick soups. Initially, soup with various additives was a traditional meal of Hungarian shepherds and cooked in boilers at the stake.
In the Soviet Union goulash, both in public catering and in domestic life, was called a ragout of boneless meat, usually cooked in two batches - first roasting, and then stewing in gravy, the main ingredient of which is tomato sauce. This goulash could be served with any side dish - mashed potatoes, pasta, rice, buckwheat. Accordingly, under the goulash in the Soviet kitchen often meant a second dish of meat with a large number of bones.
Aintopf
From German, Aintopf is translated as "thick soup". As a rule, it replaces both the first and second dishes. Ingredients can be vegetables - potatoes, carrots, rutabaga, as well as various types of cabbage (white, colored, Brussels, broccoli), etc .; beans - peas, lentils, kidney beans, green bean pods, etc .; cereals, bread, pasta, meat, smoked products, sausages or other meat products. Traditionally, Eintopf is not only prepared in Germany, but also in Belgium, Spain and France, Hungary. In the Belgian aintopf, light beer is often added.
Navaren
Dense lamb soup with white turnips is prepared practically in all areas of France. It is believed that turnip is able to absorb fatted fat, so in most cases this root is present in the recipe for thick, rich soups.