Soups and broths

Soups happen hot and cold. On a way of preparation distinguish soups transparent (broths), refuelling (a Russian cabbage soup, borsches, soljanki, etc.), and pjureobraznye (cream soup from a cauliflower, from hens, game, etc.).

The Separate group is made by fruktovo-berry soups.

Hot submit all soups, except soups on grain kvass, beet broths etc.

The soups Brought in a hall in bowls the waiter spills on a subsidiary table by means of a soup ladle in porcelain plates, broths, soups-mashed potatoes - in bulonnye cups.

Soup plates and cups should be warmed up to temperature 65-70 ° S.Supy spill in a following order.

The Waiter a bench hammer removes a cover from a soup bowl and puts its lateral aspect downwards not to soil a napkin or specially prepared in advance small table plate. Then the beret the warmed-up soup plate (dining room) also puts it on a small dining room. A soup ladle thus holds as it is possible more close to a plate not to spill soup, and the soup plate should be flush with a bowl. At pouring soup do not shake up, and in regular intervals distribute fat and sour cream on a surface if it fills the first dish, then put a dense part of soup and after this spill a broth.

The Spoon at service if it is not put in advance on a table, submit on podstavochnoj to a plate.

Broths and transparent soups submit in bulonnyh cups which, as a rule, fill on manufacture. The cup should be put on a saucer the handle to the left. A spoon put on a saucer or on a table to the right of the visitor. To a broth submit grenki, a pie or profiteroles on pirozhkovoj to a plate which put to the left of a cup with a broth. It is possible to offer egg (welded vkrutuju or in ' a sack ') or an omelette.

Such garnishes as eggs, rice baked, quenelles, colour or Brussels sprouts, an omelette, vermicelli, pelmeni etc., in transparent soups put before giving.

At giving of refuelling soups there are some features. So, to a daily Russian cabbage soup sour cream submit separately in sousnike. To the Moscow borsch submit a cheese cake or a slice krupenika on pirozhkovoj to a plate, and to the Ukrainian borsch - pampushki in garlick sauce. Meat in refuelling soups submit cut only straws.

To some cold soups, for example, botvine, okroshka, in salatnike submit the food ice pinned by small slices.

Fruktovo-berry soups also submit in bowls.

Some soups submit in clay pots - a Russian cabbage soup the per diem, soup of five, soljanki, soups etc. in which they prepared. If the visitor wishes to eat soup from a pot, the waiter puts a pot on a snackbar a plate, the covered paper napkin, puts a wooden table spoon on plate edge, takes a plate in the right hand, approaches to the visitor on the right side, and puts it before it, takes a spoon and puts near to a plate on the right and opens a pot cover.

If the visitor wishes to eat soup from a plate, the waiter on a subsidiary little table pours soup in a plate.