You carefully watch the clarity of the liquid, skimming off the foam and excess fat with a slotted spoon. The taste of the dish depends on the quality of the broth. Once it's ready, you can add the rest of the ingredients: potatoes, vegetables, grains, seasonings. This is how most traditional soups are made, in particular: borscht, cabbage soup, rassolnik, and shchi.
2) When the meat products are added at the same time as everything else. Smoked ribs, ham, sausages, giblets, stewed meat, semi-finished products. These products are nearly ready, don't need lengthy processing, and go into the pot along with the other ingredients. Their main job: to add heartiness. Popular ones include solyanka, minestrone, and pea, mushroom, or cheese soup.
3) When the meat products are added at the end of cooking to set off the flavor. For example: soup with meatballs or dumplings, okroshka with sausage, cream soup with wieners.
It's also worth mentioning the hearty soups that simply can't be made without meat: Hungarian goulash, Uzbek shurpa, Georgian kharcho, Armenian khash, Central Asian lagman, Polish flaki, and more.
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Related and additional categories:
- Soups
- Meat and meat products
- Vegetables
- Legumes
- Spices seasonings spices
- Fats and oils
- Other
- From lentils
- Garlic
- Pepper
- Parsley
- Celery
- Salt
- Vegetable oil
- Broth
- Cooking
- Meat soup
- Cabbage soup
- Tomato soup
- Celery soup
- Soup without potatoes
- Bean soup
- Meat semi-finished products
- From carrots
- From cabbage
- From tomato
- From onion
- No eggs
- Recipes for lean dishes without butter