It is said that when humans learned to boil water, they began to try to make various soups. The word "soup" first came from German, and later it was gradually spread and accepted by people all over the world. Therefore, the word "soup" can be found in almost all languages of the world.
There is a Spanish proverb: "If you are given one soup and one love, it is better to choose the former." This is enough to prove how much Spanish people love soup. Soup also holds an important place in Russian food culture. According to statistics, Russia needs an average of 30 billion servings of different kinds of soup every year, 90% of which are made at home. This data also makes Russia the second largest soup-eating country in the world after China. Someone once asked Bakhlebkin: which dish on the table best reflects the happiness and warmth of a family? The famous former Soviet Russian scholar and gourmet replied without hesitation: "Soup"! Indeed, Cooking a table of hearty dishes including soup at home not only shows the superb cooking skills of the hostess, but also the best embodiment of the care for the family. A survey conducted by Campbell, a famous Russian soup production company, in 2007 showed that the top three most popular soups were: red cabbage soup, fresh cabbage soup and chicken noodle soup. Russians have no soup for lunch and dinner. Among them, 88% of the respondents have the habit of drinking soup at noon, and 48% like to drink soup at night. Few people order soup in cafes or restaurants, accounting for only 4% of the respondents.
There are many words in modern Russian for different kinds of soup. Such as cabbage soup, red cabbage soup, broth with pickled cucumbers, fish soup, cold mixed soup, clear broth, thick broth, noodle soup, etc. It is these various soups that constitute the unique taste of Russian soup culture.
Beetroot soup, a household name, has always been a traditional delicacy loved by Russians. The beetroot soup made with cabbage, shallots, carrots and beets, the "Four King Kong" and beef, has a mellow taste, is very fragrant, and is very comfortable to drink. In addition to the traditional method, Russians also add black plums and sliced mushrooms to make a unique black plum mushroom soup. There is also a beet soup called Mixed Beet Soup. As the name suggests, this soup is slightly rich in ingredients, in addition to the usual ingredients, pork ham, goose, condensed milk and sour cream are added.
A home-made broth with pickled cucumbers is made by mixing fresh vegetables such as cabbage, potatoes, carrots, celery root, shallots, and cucumbers into a beetroot soup with lamb, beef, chicken, and duck, and simmering with spices. . Muscovites like to add animal kidneys to make this soup, while St. Petersburg people add ketchup, a cup of wheat, barley or oats to their taste.
Among the many soup products, fish soup is also a very popular one. The most common are cod soup, sturgeon soup. Fishermen usually choose plum perch, perch and zander as raw materials, and add a seasoning called bay leaf to make fishermen's favorite fish soup. There are also Russians who like to add a kind of vodka mixed with beer to the fish soup, a kind of strong liquor-yorsh, and the amount is more than a pound. I really can't imagine how such a fish soup will taste. In modern Russian, Krylov's fable of the same name "Demyanov's Fish Soup" jokingly expresses the ignorant of the limitless beggars, and desperately let the guests eat, so that the guests can't stand it and are scared away.
There is also a cold mixed soup that is very popular in summer. This is made with kvass (a common drink) and diced meat, fresh vegetables or with hard-boiled eggs. When eating, pour a layer of sour cream, which has the effect of clearing the heat and eliminating vexation and refreshing the stomach.
It is very different from the Chinese people's habit of putting soup at the end. Soup is the first appetizer in a Russian meal. Because there are enough diced potatoes, various vegetables, as well as sliced meat and fish in the Russian soup, the soup is thicker and greasy, so Russians generally like to eat pasta when they drink soup, such as black bread, Large patties, fritters, beef buns, cheesecakes, soft buns, etc.
Drinking soup in Russia is very etiquette. When drinking soup, pay attention to the correct posture. Hold the spoon horizontally with your right hand and hold the edge of the plate with your left hand. When drinking soup, you need to scoop from the inside to the outside. This way there will be no sound. This may be the reason why Russians call "drinking soup" "eating soup". The first spoon of soup must not be too full, because this spoon has the task of confirming the heat of the soup. No matter how hot the soup is, you can't blow it with your mouth to cool it, you can scoop up some of it with a spoon and drink it when it's a little cool. When there is not much soup left, you can scoop the plate out diagonally; finally, remember not to put your mouth on the side of the plate and pour the remaining soup directly into your mouth.
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