Ravigot sauce with gherkins and lemon 100 ml meat broth 50 ml white wine 50 g gherkins 20 g butter 1 clove garlic 10 g canned capers 20 g onions 20 g shallots 10 ml lemon juice 10 g wheat flour 5 g spicy mixture of dried herbs

Sauce with tomato and gherkins Ingredients: 250 ml fish broth, 120 g onions, 100 g gherkins, 80 g sour cream, 60 g tomato puree, 30 g butter, 30 g flour, salt. Method of preparation: Peeled, washed and chopped onions fried in oil, then

Mayonnaise with gherkins 200 g mayonnaise, 1 tbsp. a spoonful of hot sauce, 2-3 pickled gherkins. Finely chop the cucumbers and, after squeezing out the juice, place in mayonnaise. Add hot sauce and stir until smooth. Season cold meat and fish dishes. Cooking time -

149. Mayonnaise sauce 1 egg (yolk), 100 g vegetable oil, 2 tablespoons vinegar (3%), ginger, black pepper, red pepper, bay leaf, ground nutmeg and coriander, table mustard, sugar, salt. Bring the vinegar and spices (except mustard) to a boil.

TECHNICAL AND TECHNOLOGICAL CARD No. Potato soup with meatballs

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Potato soup with meatballs produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Potato 400 300 533 400

4. TECHNOLOGICAL PROCESS

Place potatoes cut into cubes, cubes or slices into boiling broth or water, bring to a boil, add sautéed vegetables cut into slices or cubes and cook until tender. 5-10 minutes before the end of cooking, add sautéed tomato puree, spices, and salt.

Meatballs are simmered separately in a small amount of broth or water until cooked and added to the soup when leaving. After poaching the meatballs, the broth is added to the soup. The soup can be prepared without tomato puree.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

Meatball soup is a great treat for a family dinner. There is no shame in treating guests to such a culinary masterpiece, because properly prepared soup turns out aromatic and pleasant to the taste.
Some housewives do not undertake to prepare soup with meatballs, fearing that the meat balls will “fall apart” and the dish will look unattractive. We advise such “cowards” to use our recommendations...

How to cook meatballs?
Properly cooked meatballs are the guarantee that the dish will be tasty and aromatic, and the soup will be clear and beautiful.

Types of meatballs
Contrary to the opinion that meatballs are made from meat, several other options can be given, for example, soup with fish or vegetable balls (they are baked in the oven, not boiled in broth) is no less tasty.

Pork, lamb, beef, veal
Delicious rich soups are usually prepared from these types of meat, which are usually called “male soups”. The first dish turns out to be satisfying, especially if pieces of lard were added when preparing the minced meat. Nutritionists do not recommend using such meatballs for people who are struggling with excess weight.

Poultry meat
Chicken and turkey are the most popular meats for making meatball soup. Poultry contains a large amount of vitamins and beneficial microelements - it is dietary meat because it contains a minimum of fat.

Rabbit meat
Rabbit meat is the best option for dietary and children's soups.

Fish
Meatballs can be prepared from different types of fish, but real chefs advise giving preference to salmon types, they give the soup a delicate taste.

Preparing meat for meatballs
If the meat for meatballs has been previously frozen, you should not defrost it in the microwave, in fresh air or in hot water, do this exclusively in the refrigerator.
If you only have pork, lamb or beef, and it is also very fatty, it is recommended to boil the meatballs made from them in salted water to remove excess fat, and only then put the meat balls into the soup.

Meatball cooking technology
Cut the meat into pieces, rinse thoroughly, cut and mince twice. Add to the minced meat, onions twisted in a meat grinder (optional), a few chopped garlic cloves, salt and spices. Beat the resulting minced meat and form it into meatballs.

Pea soup with meatballs

- 300 grams of meat (pork);
- 2 liters of water;
- ½ cup of dry crushed peas;
- 1 carrot;
- 2 potatoes;
- 2 small onions;
- 50 ml sunflower oil;
- 1 egg;
- ground black pepper;
- Bay leaf;
- salt.

Cooking meatballs
Pass the meat for the meatballs through a meat grinder, add onion (1 head), egg, pepper and salt. Form into balls. Throw the meatballs into the soup 10 minutes before the dish is ready.

Cooking soup
Soak the peas overnight and rinse thoroughly under running water before preparing the soup. Place the chopped potatoes, peas and bay leaves in water that has already boiled and cook. If foam forms, remove it in time. Along with the meatballs, add the dressing (chopped and fried onions and carrots).

Rice soup with meatballs
Ingredients for making soup:
- 300 grams of beef;
- ½ cup long grain rice;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 egg;
- 2 cloves of garlic;
- 1 tsp. chopped lemon zest;
- 2 tbsp. breadcrumbs;

- ground black pepper;
- a bunch of parsley;
- salt.

Cooking technology
Cooking meatballs
We twist the meat into minced meat, add garlic, chopped parsley, egg, lemon zest, breadcrumbs, pepper and salt the soup. Roll the minced meat into meatballs and boil them in salted water (7-8 minutes). Place the meat balls in a separate container.
Cooking soup
Peel the potatoes and cut them into small pieces or cubes, put them in the broth that is left over from the meatballs.
We wash the rice, put it in the broth with potatoes and cook for 15 minutes.
Grind the carrots using a coarse grater. Finely chop the onion. Mix the vegetables and fry them in vegetable oil. Add onions and carrots to the soup 5 minutes before cooking. At the same moment, put the boiled meatballs into the pan.
After turning off the heat, cover the pan with a lid and let the soup simmer for 10-15 minutes.

Creamy meatball soup
Ingredients for making soup:
- 300 grams of chicken or turkey mince;
- 1 glass of cream;
- 3 potatoes;
- 1 carrot;
- 1 onion;
- vegetable oil for frying vegetables;
- greens (dill, parsley, etc.);
- ground black pepper;
- salt.

Cooking technology
Cooking meatballs
You need to add 1 chicken egg to the ground turkey (so that the meat balls don’t fall apart), spices and salt. True, some housewives do without eggs, since the minced poultry is quite dense.
Cooking soup
Peel the potatoes, peel them, wash them, cut them into cubes and place them in water (1.5-2 liters).
Grate the carrots, finely chop the onion, mix and sauté the vegetables. Add the sauté to the soup pot when the potatoes are ready. After 5 minutes, add the meatballs. 5 minutes before the soup is ready, put the cream in the pan, add salt and pepper.
Creamy soup with meatballs and chopped herbs is served.

Cooking technology
The peculiarity of this recipe is that the meatballs are prepared with the addition of raw rice.
Cooking meatballs
Mix minced meat, egg and raw rice, salt and pepper. If you wish, you can experiment with different spices, including very hot ones; melted cheese can soften the taste. Form into meatballs.
Cooking soup
Peel and chop the onion. Cut the carrots into small cubes. Peel the sweet peppers and cut them into small pieces, similar in size to carrots.
Grate the processed cheese (so that this process does not cause difficulties, the cheese can be frozen a little, but do not overdo it, otherwise it will lose its properties and lose its pleasant taste).
Place vegetables, meatballs, melted cheese and bay leaf in a multicooker bowl. Add a little salt to the future soup, fill the contents of the bowl with water and send the dish to cook, setting the “Stew” mode. The cooking process lasts about 1.5 hours.
A few minutes before it is ready, add small vermicelli to the soup. 4-5 minutes will be enough for it to boil.
The soup should be allowed to brew for 15-20 minutes, after which it can be enjoyed with family and treated to guests.

Secrets to Successfully Making Meatball Soup
There are some culinary secrets that can make a dish especially tasty. Here are some of them:
 before preparing meatballs from minced meat, it is recommended to beat it a little on the board (take the minced meat in your hands and throw it on the board, repeat the manipulation 5-6 times). This trick will make the minced meat elastic and dense, as a result of which the meatballs will not fall apart;
 fatty meats are recommended to be supplemented with dietary ones (turkey, rabbit), so the soup will become more healthy and less caloric, in addition, it will acquire a pleasant aroma and delicate taste;
 if the minced meat is too fatty, the meatballs can be pre-cooked in water and then drained to get rid of excess fat;
 sometimes when preparing meatballs, housewives add an egg, this is quite dangerous, since this ingredient causes the broth to become cloudy;
 if you add onion to the minced meat, it will not be too rich red in color, but will lighten a little;
 you need to put the meatballs not in cold water, but in boiling water, in this case you don’t have to worry about foam, which will have to be constantly skimmed off;
 when rolling the balls, make sure that they are dense, otherwise the meatballs may fall apart during the cooking process;
 the meatballs are cooked for about 10 minutes, this is enough for them to cook, so you should put them in the soup at the end of the cooking process;
 meatballs can be steamed and only then added to the soup.