Tag Archives: Meat Soup

Types clear soups

Clear soups, sometimes referred to as broth, start with a base of translucent broth, according to the website Vintage Recipes. Vegetable soups and meat are considered clear soups and most chicken soup with noodles or rice made. No matter how many grains, vegetables and meat soup vintages, if I start with a translucent broth is considered a clear soup. These are sometimes called after their particular ingredient, such as beef and barley soup.

clear soups

Bouillon is the French word for broth and are often used as well. The bouillon has come to be used to refer to a broth which has been stripped of fat, clarifying the broth, and then casting desgrasando liquid, a clear soup is achieved. For flavoring it, herbs, spices and other seasonings are added, as well as wine and onions and carrots in nature. Continue reading

Vegetable soup

Vegetable soup can also be very good cook in larger quantities. You can freeze it in portions, and thus has always quick vegetable soup ready. Soup meat, rinse under running water. The meat in a large soup pot and cover with cold water, lay. Celery, peel and halve the soup meat. A lid on the soup pot and boil the soup once.


The foam that forms, skim off foam with a spoon. Temperature switch back to medium and season the soup with instant broth. Let the soup simmer for about 45 minutes. Peel carrots and cut with a sharp knife into slices not too thick. Peel turnips and cut into small cubes. Clean beans and depending on the length can be cut in half or whole. Continue reading