Of course, we are talking about real, tasty, good-quality Soups. Soups quite easily reduced to the level of primitive and tasteless meals, if they are prepared without adequate training and, more importantly, without an understanding of their specific properties. It is noticed, that to cook delicious soup for many chefs are more difficult than any sophisticated dish.

1. 6 Rules You Need To Know
1. Soups require high freshness of all products and careful handling, removal
of all defects by cleaning, cutting, scraping. Products for the soup should not
only wash the dirt from the outside, but from odor that not everyone is able
and willing to do. Cutting should be conducted carefully, so that each piece
of meat, fish, vegetable, intended for soup, must be fully pre-cleaned,
washed and dried.
2. When cutting food, should be strictly adhered to a form of cutting, which is
characteristic for this soup, because it affects the taste. This means that in a
one kind of soup should be added the whole onion and chopped into
another; in one soup should be added a whole carrot, into other - diced or
halved. This is not a decorative external differences, but the requirements
dictated by the taste and the appointment of soup.
3. The addition of products to the soup should be
done in a certain order, so that none of the
components are not digested and that the whole
soup is not boiling too long, and keep up to a
time when cooked all of its components. To do
this, the cook should know and remember the
cooking time of each product and each
component.
4. Soup should be always salted
in the end of cooking, but not too
late, at a time when the major
products in it just cooked but not
yet digested and able to absorb
the salt evenly. If the soup is
salted too early, even when the
products are hard, then it is
cooked long and becomes too
salty, as the salt mostly remains
in the liquid, and if salted too late,
then it becomes salty (liquid) and
tasteless (thick).
5. During soup cooking you must
constantly monitor it, do not give it boil
over, often tasting, correcting mistakes
in time, watching the changing taste of
broth, with the consistence of meat,
fish and vegetables. That is why the
soup is an uncomfortable dish for
cooks, because he does not let go
away for a minute. In the home, and in
the restaurant that is often neglected
in practice, leaving the soup to its fate.
A good cook is not considered with
time, cooking the soup and knowing
that these "losses" will be repaid with
excellent quality.
6. The most crucial moment comes after the
soup mostly cooked, salted and left just a few
minutes - from 3 to 7 - to its full readiness.
During this time, it is necessary, said the
cook-practices "to bring the soup to taste" -
give it flavor, odor, piquancy, depending on
the type and requirements of the recipe, as
well as individual cook skills, from his
personal taste and desires. Usually, this final
operation cannot please everyone, and just at
this point the soup can be thoroughly spoiled.