In Russia, it is customary to add bay leaf to soup. But not everyone knows the secrets of this ancient Mediterranean spice. To fully reveal its aroma, you need to follow a number of rules. We will tell you how, when and in which soups laurel leaves are added.
Bay leaf in soup
The dense light green leaves that we get from the packaging are nothing more than the leaves of an evergreen laurel tree. The very one from whose branches in Ancient Greece weaved wreaths. Laurel from ancient times symbolizes victory, greatness and glory. In cooking, its leaves are used, mainly whole and dry.
Spice is valued for its aromatic properties and benefits for the body:
- ennobles the smell of boiled fish, mushrooms and meat;
- prevents premature spoilage of the dish;
- prevents intestinal colic and indigestion.
Bay leaf leaves almost no effect on the taste of the soup. The sense of smell captures specific notes in the aroma of food, which is why the taste seems changed: bitter, pleasantly tart. The laurel also captures the delicate smell of vanilla, lemon, cloves. The aromatic bouquet of spices is so rich that it is placed in a wide variety of dishes: first, second and even desserts.
For a long time, the leaves of the laurel were used only for flavoring water, which was washed in the hands before a meal.Spice was added to food only in the 1st century BC. e. At first, fruit desserts were cooked with leaves - baked apples, figs. But gradually the field of application of the bay leaf expanded. Today it is added all over the world to soups, marinades, canned food, pickles, stews, meat and fish dishes, and jellies. Shredded leaves are included in the recipes of pastes, sauces, sausages. Spice flavored liquors, and in the East tea is made with it.
When to add?
Like greens, bay leaves are added at the end of cooking. They throw it into the soup 5 minutes before readiness. You can throw the leaf later, just before turning off the fire. In boiling water, he will infuse and give all his aroma and taste. After this, the leaves must be taken out so that there is no bitterness. Moreover, they are too tough. If the spice gets on the tooth, pleasant not enough.
Bay leaves are left in the soup for 5-15 minutes. After this time it is removed and discarded.
How to add?
In production, bay leaves are not washed before drying. This means that there are particles of dust and dirt on it. Of course, when boiled, the microbes are neutralized. But it is still advisable to rinse the leaves with running water or scald with boiling water before adding to the soup. After that, they lightly rub each other. From this, the smell of spices becomes more pleasant and pronounced.
Bay leaf has a bright aroma. If you overdo it with its quantity, the soup will get too harsh notes, it will be bitter. According to the rules, spice is added at the rate of 1 average leaf per 1 liter of liquid.
What soups to use?
Laurel leaf goes well with most first courses. It is added:
- in fish soups;
- in cabbage soup;
- in meat soups, especially with pork;
- in mushroom soups;
- in borsch;
- in dishes with legumes - peas, beans, lentils.
However, some soups do not use it. For example, in milk, fruit, cream, onion, and also chicken.
The finer the smell of the first dish, the worse the lava leaf will fit into it. Spices should emphasize the aroma and taste of the main ingredient, and not interrupt it.
Is it possible to replace it?
The aroma of bay leaf is unique, rich. Often it is used in a company with allspice or with absolutely no additions. He owes his smell and bitterness to essential oil, acetic, valerianic and other acids. They give a pleasant spicy aroma and bitterness.
Fresh leaves of laurel are much more bitter than dried ones. As it dries, the bitterness disappears, and the aroma remains.
The closest smell to the bay leaf calamus. Also, lavrushka is replaced in the first courses with rosemary, thyme, oregano, basil or a mixture of herbs. In chicken soup, carrots and celery, onions, parsley are used for flavoring. Bay leaves and allspice in chicken dishes can be found only in home cooking. Professional cooks do not apply them in this case.
Bay leaf - a famous spice that can be found in every Russian home. A rare hostess will not throw her in the soup. However, most do this without thinking about combining tastes and following the rules for adding laurel.Properly throw it 5 minutes before the readiness of the first dish. And after 5-10 minutes, you must certainly get a piece. At the same time, it should not be added to chicken soup at all so as not to destroy the delicate aroma of the broth.