Spices for first courses. DIY dry seasonings The best seasonings for soups

Spices – what to season and with what?

Very often there is confusion in recipes when spices are called seasonings or spices.

There is a difference in these concepts. All spices have vegetable origin- bay leaf, pepper, cumin, coriander, garlic, etc. - in a word, spices are plants that contain aromatic and spicy substances. Spices are salt, sugar, vinegar, starch. Seasonings are a mixture of herbs and spices, to which vegetables and fruits (adjika, mustard, etc.) can be added.

Spices are very diverse. They can add heat or soften the spiciness of a dish, make pickles crispy, and improve the color, smell and taste of food. But all this is possible only with proper use and correct dosage spices. Naturally, you shouldn’t add everything at once; you need to take into account the unique taste and compatibility of products. Therefore, we will not give exact recipes, but will only list the spices that can be used for first and second courses.

Spices for first courses

• Meat soup. Different kinds pepper, turmeric, basil, thyme, rosemary, cardamom, borage, garlic, parsley, bay leaf, thyme, lovage, nutmeg.
• Vegetable soup. Fresh herbs (dill, parsley, celery, etc.), lovage, basil, sage, marjoram, borage, rosemary, black pepper, garlic.
• Mushroom soup. Garlic, red and hot pepper, black and cayenne pepper, cumin, rosemary, basil, parsley, celery, tarragon, lovage.
• Potato soup. Black and red pepper, bay leaf, parsnip, hyssop, caraway, nutmeg, basil, marjoram, parsnip.
• Bean soup. Black, red and hot pepper, cumin, garlic, basil, nutmeg, thyme, marjoram, nutmeg, hyssop.
• Fish soup. Black, allspice, red, hot pepper, nutmeg, rosemary, marjoram, sage, lavender, bay leaf, savory, thyme, lovage.
• Pea soup. Black pepper, nutmeg, coriander, bay leaf, garlic.
• Borsch. Cumin, black pepper, garlic, parsley, lovage.
• Solyanka. Black pepper, dill.
• Cabbage soup from sauerkraut. Garlic, black, sweet and hot peppers, lovage, marjoram, basil, bay leaf, rosemary.
• Onion soup. Cumin, savory, thyme, basil, marjoram, black pepper, garlic, nutmeg, lovage.
• Bouillon. Bay leaf, garlic, nutmeg (for color), basil, lovage, tarragon.

Spices for main courses and side dishes

• Garnish of white cabbage. Black, red, hot pepper, cumin, coriander, marjoram, garlic, cloves, borage.
• Side dish of sauerkraut. Black, red or hot pepper, marjoram, lovage, basil, cumin, bay leaf, nutmeg, allspice, tarragon.
• Cauliflower side dish. Thyme, coriander, basil, tarragon.
• Bean side dish. Black, white, hot, sweet pepper, celery, garlic, coriander, marjoram.
• Legume side dish. Ginger, black, red, hot pepper, marjoram, garlic, savory, nutmeg.
• Garnish of peas. Rosemary, coriander, nutmeg (for color), garlic, basil, thyme, savory, parsley.
• Potato dishes (stewed, boiled, baked). Black pepper, parsley, cumin, basil, dill, bay leaf, savory, nutmeg.
• Fried potatoes. Basil, thyme, savory, cumin, black pepper.
• Mashed potatoes. Black pepper, nutmeg (for color), fresh herbs.
• Rice. Ginger, cardamom, coriander, red pepper, marjoram, saffron, oregano, sweet and bitter almonds, tarragon, lovage, garlic, nutmeg and turmeric (color).

If you decide to add a new spice to your usual dish, add it a little at a time.

Some spices are rarely sold in their pure form, other components are added to the composition that affect the taste and spiciness of the dish. For example, cayenne pepper, if used ineptly or excessively, can easily turn your culinary masterpiece into an explosive mixture.

The taste of hot food is deceptive and difficult to discern. Cool the contents of the spoon to room temperature and then taste. If necessary, adjust the taste.

When ground, spices do not last long. After a few weeks, even if all storage conditions are met, they partially lose their properties, so it is better to grind the spices in small portions.

In principle, there cannot be a single set of spices for soup. But, nevertheless, you can try to identify a number of seasonings that are quite appropriate in most first courses, while others can be added “according to your mood.”

The main seasonings for soup are salt and pepper.

There are practically no soups without these spices. The only thing that can be said about salt is that you should be careful. Especially when it is added to soups whose ingredients have already been salted previously. For example, pickles in hodgepodge or rassolnik, smoked meats in lentil or pea soup and, again, hodgepodge.

Ideas about the time to add salt to soups are akin to political beliefs. Some people believe that salting the broth should be done at the very beginning of the journey. Some consider this method a gastronomic crime and insist on the need to add salt at the end of cooking. It seems that the truth in this dispute will never be born, since there are so many soups and methods of preparing them.

As for this king of spices in our kitchens, it is still customary to add it at the beginning of cooking. Especially if we're talking about about the use of dry hot peppers - pods. Here, of course, it is appropriate to recall the tradition of dipping fresh red or green pepper directly into a plate of borscht, which is universally accepted among Poles, Ukrainians and Romanians.

By the way, gourmets tend to throw away pepper seeds, which add excessive bitterness to the dish, not accompanied by aroma.

When it comes to peppercorns, soup-making experts recommend using them ground or dipping them into the broth in a linen bag or a special closed spice strainer so that at the end you can easily remove the peas from the finished soup.

Spices for soup - fresh or dried roots

This type of soup spice is very popular because it can significantly improve the taste, color and aroma of hot soups and clear broths. Most often, parsley root, carrot root, etc. are added. It is recommended to lightly fry them in vegetable oil before storing, which will improve the color and enhance the aroma of the seasoning.

Herbs and spices for soup

Spices are added to the soup according to your preferences. These can be: mustard seeds, thyme, garlic, savory, dill and much more.

Most of them are added at the end of cooking. It is recommended, as in the case of peppercorns, to provide for the possibility of easily removing the cooked spices from the finished dish.

Fresh herbs are added to the soup when the heat is turned off or immediately when serving.

Seasoning for soup - tomatoes

Tomatoes are a very popular ingredient in many soups. When fresh, it is added to vegetable soups in the form of puree or small pieces. In many first courses, tomatoes are added after a short frying in vegetable or butter. Fresh tomatoes can be replaced tomato paste or canned juice.

Seasonings for soup - sour cream, lemon, olives

When talking about seasonings for soups, we cannot ignore sour cream (or cream). They are the ones that give a “homemade” feel to most vegetable, legume and mushroom soups.

Juice or lemon slices are added to solyanka, borscht, okroshka, and some vegetable soups. Olives (pickled or salted) are very good in solyanka and sour soups.

These seasonings are added as a finishing touch to give the final look and taste to the finished dish.

Irina Surdu specifically for the site Encyclopedia of spices

After thinking a little about preparing the next dish, I suddenly realized that I don’t know exactly which foods prefer which seasonings and spices. What should be added and what should not be added. So I decided to make a small list of most products, to the preparation of which you can add a certain seasoning mixture, in order to improve the brightness of the taste of the prepared dish. When compiling this list, I took into account what can be added to products, but this does not mean that you need to add everything at once. A little imagination, a little of your own secrets, as well as experiments have never prevented any cook. And so, everything is in order.




or other first courses
IN soup with meat It is preferable to add the following spices and seasonings. Onions, leeks, garlic, carrots, black pepper, fresh vegetable peppers, cayenne pepper, hot peppers, parsley, bay leaves, kohlrabi, saffron, turmeric, dried mushrooms, curry, lovage, parsnip, nutmeg, thyme, basil, savory, cardamom, rosemary, borage.
IN vegetable soup seasonings such as garlic, carrots, black pepper, parsley, basil, celery, peppermint, herbs, savory, sage, curry, marjoram, saxifrage, borage, dried mushrooms, yarrow, purslane, parsnips, rosemary.
In the following spices: onions, fresh or dried mushrooms, chives, black pepper, garlic, rosemary, cayenne pepper, cumin, red and sweet peppers, basil, tarragon, celery, parsley, lovage.
IN onion soup you can add: ground black pepper, onion, lovage, garlic, savory, cumin, basil, nutmeg, thyme, marjoram.




IN bean soup add: onion, coriander, black pepper, garlic, hyssop, cumin, nutmeg, basil, savory, red hot and Bell pepper, marjoram.
IN potato soup: onion, hyssop, black pepper, sweet red pepper, garlic, marjoram, cumin, kupir, basil, parsnip, nutmeg, yarrow, saxifrage, bay leaf, hyssop, galgant.
In: garlic, savory, black pepper, onion, cumin, cloves, nutmeg.
In: garlic, calamus, onion, sweet and hot red pepper, black pepper, dill, allspice, savory, bay leaf, rosemary, calamus, nutmeg, marjoram, curry, thyme, sage, cayenne pepper, lovage, lavender.
In: onion, parsley, garlic, marigold, black pepper, lovage, juniper, cumin.
In: rosemary, black pepper, basil, garlic, onions, mushrooms, cayenne pepper, lovage, red hot and sweet peppers, juniper, bay leaf, marjoram.
In: onions, dill, olives, mushrooms, lemon juice, capers, black pepper.
IN bouillon: garlic, bay leaf, nutmeg, onion, basil, tarragon, lovage, lemon balm.
Here is the list spices, herbs and seasonings I did it. This is not all I wanted to tell you. Read about other dishes in the following news and use these simple spices and seasonings in your culinary masterpieces.

Now the troublesome time has come for harvesting and storing it in jars. One of my readers received a request to publish a recipe for some seasoning for soups and main courses. Without delaying the request, I offer a simple way to prepare your vegetables for future use - two excellent recipes for seasonings from vegetables and herbs: carrots, garlic, celery root, parsley, cilantro, dill, celery.

Dry vegetables are the easiest to store; they don’t take up much space, unlike homemade twists, and in winter, dry seasoning for dishes will always help you out when you don’t have time to cut and peel vegetables.
And a soup or main dish with such seasoning will be much more aromatic, tastier and healthier. When dried, vegetables and herbs will retain many vitamins and nutrients provided they are stored correctly. Unlike store-bought seasonings, homemade seasonings made with your own hands do not contain any harmful additives - dyes, flavor enhancers and preservatives.

Seasoning for soups and main courses

To prepare a delicious seasoning you will need the following ingredients:

celery root (turnip)

celery greens, parsley, cilantro, dill

The process of preparing aromatic dry seasoning for dishes:

1. Wash the carrots and celery root, peel them. Everyone knows celery greens, but not everyone knows that celery has an edible, turnip-shaped root that can be used raw and added to salads. We will include it in the winter seasoning for soups and main courses. Young carrots have a thin peel; you don’t need to peel it, but just wash it well from the soil. Disassemble the garlic into cloves, which are also freed from the husk.

2. Cut the vegetables into small cubes or strips, you can also grate them coarse grater, as you like.

3. If the house is warm and dry, then you can place the chopped vegetables on a baking sheet, previously covered with gauze, in one layer: carrots, garlic, celery. And wait until it dries completely. If there is no sun, then first dry the vegetables by placing them directly on a baking sheet covered with baking paper in an oven heated to 40-50 degrees, with the door ajar for 1.5 - 2 hours, and then leave them to dry in the room. If you have an electric dryer, then it will cope with this task better and faster.

4. Chop the washed and dried greens - parsley, cilantro, celery, dill and spread in a thin layer on sheets of clean paper until completely dry for several days. You can also hang the greens to dry in bunches on the balcony.

5. Do not forget to turn vegetables and herbs daily during drying so that the drying process occurs evenly and faster.

6. Mix dry vegetable roots with herbs, store in glass jars or a fabric bag in a dry and dark place, for example, inside a kitchen cabinet.

The aromatic and tasty seasoning for dishes is ready, use it when cooking in the kitchen for health.

Bon appetit!

PS: the amount of vegetables and herbs in the seasoning, what to put more and what less - adjust to your discretion and taste.

Seasoning for potato dishes

You can use this recipe for aromatic seasoning when you boil potatoes - put a little dried dill, currant leaves and garlic in the pan, then the potatoes will acquire a unique taste and aroma.

To prepare aromatic dry seasoning for potatoes you will need the following products:

dill with umbrellas and stem

black currant leaves

Making homemade aromatic seasoning for potatoes:

1. Peel the garlic and cut into thin slices, spread it on a flat surface to dry completely for 2-3 days.

2. Chop the dill not very finely, leave the currant leaves whole. Place on clean sheets of paper until completely dry.

3. Combine dried garlic circles with dill and currant leaves and store in a jar or linen bag (cotton or linen), or a paper bag in a dry and dark place.

In winter, this seasoning added to potatoes will remind you of the taste and aroma of a warm and sunny summer.

Bon appetit!

If you have summer cottage If oregano is growing, which is a relative of oregano, then do not forget to dry this very healthy and aromatic herb. You can also use it in cooking.

The season of summer preparations is approaching and all thrifty housewives should think about what is worth spending time and money on so that in winter and spring they can fully eat their favorite dishes.

We have already discussed the topic... This is one of the best, in my opinion, ways to preserve foods without losing their beneficial properties.

But, in addition to frozen vegetables and fruits, we also need seasonings.

For first courses, you can use frozen parsley, dill and celery. Well, in order to prepare pizza, baked or marinated meat or fish, you cannot do without aromatic dry additives.

Dry seasonings good quality, which do not contain any unnecessary artificial flavor enhancers and salt are quite expensive.

But it’s very easy, and even inexpensive during the season, to prepare them at home.

To do this, you just need to take a bag of your favorite seasoning and study its composition.

Typically, the components of such seasonings are quite simple and are sold in all markets.

Even if you come across something exotic that does not grow in our (your) latitudes, then buying such a component separately and adding it to the prepared mixture will be cheaper than buying it ready-made in a store.

If you have your own garden plot, then you can grow many herbs and seasonings yourself for the purpose of dry additives for the winter. It will be generally super economical.

When preparing dry seasonings, you can go two ways

- prepare and assemble all the components indicated on the bags

- invent your own seasonings from what is available and what you like best. It's not so difficult and even interesting.

Dry seasoning recipes

Our most common seasonings are “Provencal herbs”, “Italian herbs”,

“Chicken seasoning”, “Soup seasoning”

I propose to get to know them better and prepare them for the winter. You can use my recipes or use them as a basis.

"Provencal herbs"

For those who love Mediterranean cuisine.

They perfectly complement meat and fish dishes, vegetable casseroles and stews, salads and sauces.

Rosemary, oregano, sage, marjoram, savory, basil, thyme, tarragon, oregano - the aroma of these rights will take you to the Mediterranean coast of France.

When preparing this seasoning (like most others) at home, you don’t need to worry too much about the accuracy of the proportions. Just keep in mind that more aromatic herbs can “clog” the smell of weaker ones.

This is easy to determine by simply smelling them one by one. The best principle for adding herbs is that if the aroma is stronger, we add less.

One of the options for the mixture of “Provencal herbs”:

Thyme, basil, savory, marjoram - in equal parts and half as much oregano and razmarin.

Italian herbs

It is impossible to imagine our favorite Italian dishes without them.

These are pizza, lasagna, casseroles, meat and fish dishes, sauces, salads.

Here is the composition of the most popular and simple set:

Basil 2 parts, oregano 2 parts, savory 2 parts, onion (dry) 1 part, garlic (dry or granulated) 1 part

Some recipes also contain 2 parts sage and 1 part marjoram (as they say, there is no limit to perfection), but this is optional.

Seasoning for soups

For meat broths, vegetable soups and puree soups:

Compound:

Celery 1 tsp, marjoram 2 tsp, parsley 4 tsp, savory 2 tsp, basil 1 tsp, thyme 4 tsp.

Seasoning for chicken

For broths, marinating and stewing chicken or turkey

Compound:

Recipes for aromatic oil and salt with dry seasonings

Having prepared herbs or their aromatic mixtures, you can very simply prepare aromatic salt, ready for salting ready meals or aromatic olive or any other vegetable oil.

Flavored salt

Ingredients: Sea salt 100 gr., dry mixture of herbs 20 gr. (this is all approximate - do it to your taste)

Preparation:

You need to try to grind or grind everything very finely, right into dust, so that the holes in the salt shaker do not become clogged. To do this, you can use a coffee grinder, hand grinder, mortar or regular dough shaker. Make sure that plant stems are not left unground (it is better to remove them immediately)

Fragrance oil

Ingredients: Olive oil or any lean oil without aroma 0.5 liter, dry aromatic mixture (any composition you like) 10 gr., dry garlic 5 gr. (optional)

Preparation:

Place herbs (not ground - just dry!) ​​into a prepared, well washed and dried bottle, add dry garlic, pour in oil. Place in a dark place for 1-2 weeks.

We use it to dress salads without removing the herbs.

By the way, a beautifully designed bottle of such oil (for example, like the one in the picture) is an excellent gift for close friends or relatives. Such a gift, made with soul and with your own hands, is always pleasant, and will cost very little.

Tips and secrets for preparing dry mixtures of aromatic seasonings

• Before drying, the herbs must be washed, laid out on a soft towel that absorbs moisture well, and when there is no moisture, put on paper in the drying area.
• Each one needs to be dried separately, avoiding direct sunlight (in the shade). You can even lay out herbs for drying in the kitchen at the top of the kitchen cabinets.

• Store in glass, tightly closed containers.

• Shelf life 6 months.

• Finely ground mixture powder, add to the dish 1-2 minutes before cooking and let sit for at least 5 minutes

• For 3-4 servings add 1 teaspoon of dry seasoning.

• Dry mixtures should not be added when breading, as they burn and the flavor does not have time to develop.
• You need to marinate with dry herbs for at least 2-3 hours.

• A teaspoon holds approximately 4 g of dry herbs, a tablespoon – 11-12 g.

• Standards for preparation: for 1 liter. broth – 5 g herbs, per 1 liter. soup - puree or sauce - 10 g, per 0.5 l. mayonnaise or vegetable oil– 10 g.

I hope you find this article helpful. With a little work, you can get some great dry seasonings and some money.

Video that amazes! How is this possible?!!!