Spices for soup. Spices and seasonings or what to add to soups The best spices for first courses

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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 that in general you can add 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, parsnips, 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 sweet 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.

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 when it comes to using 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 with 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

Cooking websites are replete with all sorts of tips on cooking meat and combining various herbs and spices with it. But mushrooms and their ideal combination with herbs, unfortunately, are undeservedly ignored. Therefore, we consider it our duty to tell readers what spices are suitable for cooking mushrooms, what seasonings will correctly reveal the taste and emphasize the appetizing aroma. Let's look at seasonings using the example of soup, one of the most favorite mushroom dishes.

Spices for mushrooms

Mushrooms are a very nutritious, aromatic product. Most often, mushrooms are pickled, salted, fried and made into soup. What a fragrant mushroom soup, especially dried boletus!

When preparing soup at home, housewives most often remember only simple, familiar, frequently used spices - salt and pepper, without imagining how nutmeg or rosemary can reveal and enrich the taste and aroma. In addition, a large percentage of the product is difficult-to-digest protein, and properly selected spices promote both absorption and good digestion.

So what seasonings would be most appropriate in mushroom soup?

Most often this is:

fresh or dried herbs (parsley, green onions, dill);
garlic (fresh, dried, garlic clove);
Mediterranean herbs (thyme, oregano, rosemary);
as well as aromatic nutmeg;
among other things, ground black pepper or peas, bay leaf, and incredibly fragrant cilantro.

Here are the seasonings that are suitable for Let's take a closer look at the combinations of some of them in order to learn how to properly combine herbs and spices with mushrooms, and prepare the most delicious, aromatic mushroom soup without any incidents.

Fresh and dried herbs

In particular, parsley, green onions and dill are often used to emphasize the pleasant natural aroma. Greens also help get rid of the bitterness of mushrooms. But be careful, there should not be too many herbs, they should not focus all the attention on themselves, but only emphasize the mushrooms. Any seasonings for mushroom soup should be in moderation.

Garlic

One of the most versatile and affordable ways to emphasize and enrich the taste of most dishes. Garlic has found its place among vegetable dishes, among meat dishes and, of course, in combination with mushrooms. It is known that garlic reveals its best taste during stewing or frying, so when sautéing onions and carrots in soup, do not spare a clove of garlic, finely chopped and added to the onion at the end of frying. A minute spent cooking garlic will highlight the piquancy of your mushroom soup and give it an unsurpassed, mouth-watering aroma.

Mediterranean herbs

In particular, Provencal and Italian have a refreshing taste, summer soups and their combinations are the most appetizing first courses. If you are a fan of cold mushroom soup, you should try it with a pinch of oregano. Rosemary is great for hot serving, and thyme if you love mushroom soup with sour cream.

Nutmeg

A tasty seasoning for mushroom soup, however, is not used often. The seasoning is quite expensive and has a strong aroma; it is easy to overdo it in any dish, so housewives treat it with caution. But it perfectly reveals the taste of mushroom soup, and you only need a small saucepan of it - 1/3 teaspoon.

Coriander and bay leaf

The taste of bay leaf is bitter, but the aroma is so persistent and tart. A couple of leaves, which should be added a few minutes before it’s ready, or a large pinch of ground spice will dilute the taste of the soup. In addition, bay leaf has a good list of beneficial properties, in particular, bay leaf copes with swelling and helps digestion. Coriander seeds are also aromatic, but if possible, add a fresh sprig of cilantro to your soup; it is less tart and will pleasantly refresh the hot mushroom soup.

Pepper and its varieties

It is worth mentioning peppers as a seasoning for mushroom soup. Black pepper is the most familiar universal spice for us. Spicy, it perfectly sets off the taste of any dish, and how can you ignore it when preparing mushroom soup.

It has a more pungent and pungent taste, a spicy smell, and any dish with it is delicious. Add a small pinch of allspice when cooking the soup a few minutes before it is ready, cover and cook a little more over low heat. You'll be surprised at how flavorful your soup will be, especially when combined with some of the herbs we listed above.

Chili pepper is terribly hot and it is better to add it directly to the plate, because its taste is not for everyone. However, it is worth noting that it has excellent properties that have a positive effect on our body. In addition to the fact that it improves immunity and reduces sugar, it is a good aid in digestion and metabolism, and it also perfectly accelerates the blood and supplies it with oxygen. Now you know what seasonings are added to mushroom soup.

On a note

More than ever, in addition to other spices, croutons grated with garlic are perfect for mushroom soup. You can either slice and dry the bread in a toaster, or fry the bread in a frying pan, generously rubbing the croutons with garlic. You can also add cheese and spices mixed with mayonnaise. You won't find a more satisfying combination.

Experienced chefs advise being more careful when using mushrooms to make soup or prepare this or that dish. For example, champignons or oyster mushrooms, one of the most popular mushrooms in home cooking, require a minimal amount of spices, since these mushrooms are very delicate, and in themselves they have a pronounced taste and appetizing aroma.

But for mushroom soup made from porcini mushrooms, saffron milk caps, and chanterelles, you practically don’t need any seasonings, just a drop of herbs and a little bay leaf, a pinch of white pepper. These mushrooms do not tolerate a lot of seasoning.

And speaking of bitter varieties of mushrooms, professional chefs advise adding a large amount of herbs.

So we told you about the best seasonings for mushroom soup. It’s amazing how simple spices can reveal the taste of equally simple, familiar ingredients, and how competently and deliciously herbs and spices highlight the aroma and taste of mushrooms.

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 are of plant 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 the correct dosage of 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. Various types of 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 made 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.
Bean 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.