How much to cook a chowder?
Depending on the selected recipe, cook the soup for half an hour to 2 hours.
How to cook a stew
Products
Potatoes - 6 pieces
Lard - 100 grams
Onions - 1 piece
Dill - 2-3 branches
Parsley - 2-3 branches
Pepper and salt to taste
Chowder recipe
1. Wash potatoes, peel and cut into large cubes.
2. Peel and wash the onion, then chop.
3. Cut off the skin from the bacon. Chop the bacon into small cubes.
4. Fry onion and bacon in a dry preheated pan.
5. Boil potatoes over medium heat in boiling salted and peppered water (2 liters) for 20 minutes.
6. Add frying to the potatoes and cook for another 10 minutes.
7. Turn off, cover tightly and leave for 5 minutes.
8. Before serving, sprinkle with herbs.
How to cook corn stew
ProductsCelery - stalk
Onions - head
Olive oil - 30 milliliters
Wheat flour - tablespoon
Milk - 400 milliliters
Potato - 1 tuber
Canned corn - 400 grams
Thyme - teaspoon
Green onions - bunch
How to cook corn stew
1. Peel and chop the onion.
2. Wash the celery stalk, cut into rings.
3. In a saucepan with olive oil, fry the onion and celery over medium heat for 5 minutes.
4. Put thyme and flour in a saucepan, stir, fry for 5 minutes.
5. Peel the potatoes, cut into squares 2 centimeters thick.
6. Pour warm milk into a saucepan, put potatoes, wait to boil and keep on medium heat for 10 minutes.
7. Wash green onions, chop.
8. Drain the brine from the jar of canned corn.
9. Put green onions and corn in a saucepan with soup, wait for a boil, remove from the burner.
The history of the chowder
In the old days, a chow was called any liquid dish (bread) that had to be sipped - sent into the mouth, without caring about the aesthetics of the process. The custom of making soups, not stews, was introduced by Peter the Great. In the 18th century, overseas "supe" (from the French soupe) was served at balls and receptions, they were eaten in a mannerly manner, demonstrating a reverent attitude towards a foreign dish.When preparing the stew, meat and fish are not used, traditionally they only put vegetables, cereals and flour, and there are not many of them - just to set off the taste of the main ingredient and make the stew thicker, capable of replacing the first and second courses. You should not turn the stew into porridge - a dish of well-boiled vegetables and cereals should remain liquid and light.
Since the stew, due to the lack of fish and meat, is quite an easy dish for the stomach, it can be recommended for use by children and in case of illness.
Chowder today
Now we cook soups, and we call a soup a meal whose taste is far from ideal, or a soup made in a hurry from what is "lying around" in the refrigerator and on the shelves of kitchen cabinets. Although the stew can be put on a par with borsch, cabbage soup, hodgepodge and fish soup. In terms of consistency and method of preparation, these are, of course, soups, but, like stew, they are given their own names and features. For a liquid dish to have the right to be called a stew, one ingredient must be "soloed" in it. Another important difference is that if the soup is cooked in meat broth, the soup is rather a light decoction of the main ingredient. If potatoes are used as the main product, then potato stew is obtained, if cabbage - cabbage stew, if mushrooms - mushroom stew.The most famous is lentil stew, which has become a symbol of neglect of family values for the sake of meager material benefits. For a meal of lentils, Esau gave his younger brother Jacob his right of seniority. However, in the Old Testament, where this story is mentioned, the word "stew" does not occur; it appeared in the retelling of the biblical parable to emphasize how low Esau valued his birthright.
There are others, such as corn stew and Belgian waterza fish stew, now also made with chicken.
How to cook waterza
ProductsCod fillet - 2 pieces
Carrots - 2 pieces
Onions - 1 piece
Leeks - 1 piece
Celery stalks - 8 pieces
Parsley - 70 grams
Garlic - 2 cloves
Egg yolk - 2 pieces
Cream - 1/4 cup
Bay leaf - 2 pieces
Black peppercorns - 5-8 pieces
Coriander seeds - 10 pieces
Butter - 30 grams
Water - 6 glasses
Salt to taste
Cooking in a saucepan
1. Chop half a onion, a green leek and 1 carrot, fold into the pan.
2. Add 3 celery stalks, parsley stalks, garlic, bay leaf, coriander, black pepper.
2. Pour 6 glasses of water into a saucepan with vegetables and spices and cook the broth for half an hour after boiling.
3. Strain the finished broth through a colander, vegetables from it are no longer needed.
4. While the broth is cooking, cut the white part of the leek into half rings, and 1 carrot, 5 celery stalks and half an onion - cubed.
5. In a saucepan with thick walls, melt the butter and sauté the chopped vegetables for 6 minutes, until tender.
4. Cut the cod fillet into slices 3 centimeters wide, add to the fried vegetables, pour in broth.
5. Cook the stew for 12 minutes from the moment of boiling, do not increase the cooking time, otherwise the fish will become tough, salt before turning off.
6. Place fish and vegetables on a plate with a slotted spoon.
7. Separately in a bowl, beat the cream with 2 egg yolks, then pour in half a glass broth and mix well.
8. Pour the egg-creamy mass into the slightly cooled broth, mix.
9. Put fish and vegetables on portioned plates for the first courses, pour over the stew, garnish with parsley.
10. Serve to the table with thin slices of white bread.
Lentil stew
ProductsLentils - 1 glass
Meat or vegetable broth - 1.5 liters
Lemon - 1 piece
Ground black pepper - 1 teaspoon
Paprika - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 rounded teaspoon
How to cook lentil stew
1. Pour meat or vegetable broth into a saucepan and put on fire.
2. Rinse the lentils under cold water.
3.Pour lentils into a saucepan without waiting for the water to heat up.
4. Cook lentils for 20-40 minutes, depending on the type of cereal (cook green lentils for 40 minutes, brown lentils - 25, red - 25 minutes).
5. Add salt and all seasonings to the stew.
6. Wash the lemon, cut in half and squeeze the juice.
7. Pour lemon juice into lentil stew.
Last update Author / Editor - Lydia Ivanova