In one sentence, describe what the following article is about:

If you don't have any experience making homemade soups before, clear soups are recommended as a way to learn the ropes, as they offer more room for simplicity. Before getting started, you'll need to figure out what kind of soup you're looking to make. Is it a hearty vegetable soup? A mineral-rich bone broth? Having a good idea of where to go early on will take the stress and guesswork out of the process later on. While this is by no means an exhaustive list of recommended ingredients to have in your homemade soup, it's a good place to start.  Potatoes, peas, kidney beans and carrots are great if you're looking to make a hearty broth. Other vegetables like roughly chopped celery, tomatoes and corn can give the soup a richer taste. Aromatics like onions and garlic are highly recommended for their flavour. The smaller you cut them, the more their flavour will inform the rest of the broth. Noodles are great in soups (for instance, chicken noodle soup) as they tend to embody the flavour of the stock. They're an especially effective addition to a soup that's otherwise lacking in solid substance. If you choose to have meat in your soup, make sure it is pre-cooked, and kept in small enough pieces. You'll also want to make sure the type of meat complements your soup stock.   If you're using beans, make sure to have them pre-soaked in water. This will ensure they cook more evenly alongside the other ingredients. There are multiple ways to do this. Though it depends on the type of soup you would like to make, one recommended method is to make a stock by simmering soup bones in a pot of water overnight. This will extract the minerals and flavour from the bones, giving your soup a hearty and nutritious base to start with. Chicken and beef bones are standard choices for soups, though different bones will each yield their own individual tastes.  For a vegetarian alternative, adding finely chopped vegetables to a pot of water and letting it simmer will make a fine vegetable stock for your soup. If you're thrifty, you can use the small, unused remains of past veggie recipes to make the stock.  Adding these to cold water and proceeding to simmer will ensure all each vegetable's flavour has a chance to be released.   Some dieticians recommend simmering bones for as long as 12-48 hours. This longer process reportedly "breaks the bones down, releases nutrients and minerals, and makes nutrient-rich collagen, gelatin, and glucosamine easier to digest."   Oxtail may also be used as a good alternative to bones.   If you don't have bones or meat to take it from, you can try asking your local butcher for spare bones to fuel your soup stock.   If you want to skip this step, you can purchase a prefabricated bouillon at your local grocery store. Again, there are a number of ways you can effectively spice up a soup. A tablespoon of sea salt, a teaspoon of peppercorns, and a bunch of parsley are all versatile ways to add zest to a half-pot of soup. Try adding one or two chicken feet to the broth while it simmers. It may not sound appealing, but a chicken foot will add a gelatinous texture to the soup that some may find enjoyable. If you made the stock with soup bones, remove them with a ladle. Cut up your vegetables if you haven't done so already. If you're using the recommended ingredients, the potatoes and carrots should be cut into small enough chunks that they'll be able to get consistently soft inside the soup. Add the ingredients in descending order from largest to smallest (e.g: beginning with potato chunks and meat, slowly working to peas and corn.) Working by this process will ideally give all of your ingredients an opportunity to cook relatively evenly. Stir regularly for optimal consistency. Taste the broth periodically during the cooking process. If you think something is missing, adding a dose of salt and pepper is an easy way to liven up a soup. Distribute your soup into bowls with a ladle. Making a homemade soup can be a lengthy ordeal when you take overnight stock simmering into consideration, but with a little luck and effort, you'll find homemade soup can be one of the most satisfying dishes available. Clear soups are one of the most freezer-friendly dishes around!  Put whatever you won't be eating in the next 1-2 days in the freezer, and the soup will stay fresh for a long time.
Plan out your soup. Gather your ingredients. Prepare a soup stock. Add desired spices to your stock while it simmers. Start adding your ingredients once the stock has simmered sufficiently. Let simmer for at least half an hour, or until the largest vegetables have gone soft. Serve and enjoy! Store excess portions in the freezer.
I en mening, beskriv vad följande artikel handlar om: Om du inte har någon erfarenhet av att göra hemmagjorda soppor innan, rekommenderas klara soppor som ett sätt att lära sig repen, eftersom de erbjuder mer utrymme för enkelhet. Innan du börjar, måste du ta reda på vilken sorts soppa du vill göra. Är det en rejäl grönsakssoppa? En mineralrik benbuljong? Att ha en bra uppfattning om var man ska gå tidigt på kommer att ta stress och gissningar ur processen senare. Även om detta inte alls är en uttömmande lista över rekommenderade ingredienser att ha i din hemlagade soppa, är det ett bra ställe att börja. Potatis, ärtor, njurbönor och morötter är bra om du vill göra en rejäl buljong. Andra grönsaker som grovt hackad selleri, tomater och majs kan ge soppan en rikare smak. Aromatik som lök och vitlök rekommenderas starkt för smaken. Ju mindre du skär dem, desto mer kommer deras smak att informera resten av buljongen. Nudlar är bra i soppor (till exempel kycklingnudelsoppa) eftersom de tenderar att förkroppsliga smaken på beståndet. De är ett speciellt effektivt tillskott till en soppa som annars saknar fast substans. Om du väljer att ha kött i soppan, se till att den är förkokt, och hålls i små nog bitar. Du vill också se till att kötttypen kompletterar ditt sopplager. Om du använder bönor, se till att ha dem fördränkta i vatten. Detta kommer att säkerställa att de lagar mer jämnt tillsammans med de andra ingredienserna. Det finns flera sätt att göra detta. Även om det beror på vilken typ av soppa du skulle vilja göra, en rekommenderad metod är att göra ett lager genom att sjuda soppa ben i en kastrull med vatten över natten. Detta kommer att utvinna mineraler och smak från benen, vilket ger din soppa en rejäl och näringsrik bas till att börja med. Kyckling- och nötköttsben är standardval för soppor, men olika ben ger var sin egen smak. För ett vegetariskt alternativ, att lägga finhackade grönsaker till en kruka vatten och låta det sjuda kommer att göra en fin grönsaksstock för din soppa. Om du är sparsam, kan du använda små, oanvända rester av tidigare vegetariska recept för att göra beståndet. Att tillsätta dessa i kallt vatten och fortsätta att sjuda kommer att säkerställa att alla grönsakers smak har en chans att släppas. Vissa dietister rekommenderar sjudande ben i så lång tid som 12-48 timmar. Denna längre process uppges "bryta benen ner, frigör näringsämnen och mineraler, och gör näringsrikt kollagen, gelatin och glukosamin lättare att smälta." Oxstjärt kan också användas som ett bra alternativ till ben. Om du inte har ben eller kött att ta det från, kan du försöka be din lokala slaktare om extra ben för att tanka din soppa lager. Om du vill hoppa över detta steg, kan du köpa en prefabricerad bouillon i din lokala livsmedelsbutik. Återigen, det finns ett antal sätt du effektivt kan krydda en soppa. En matsked havssalt, en tesked pepparkorn och en bunt persilja är alla mångsidiga sätt att tillsätta smaklök till en halv kanna soppa. Försök att lägga till en eller två kycklingfötter till buljongen medan den sjuder. Det kanske inte låter tilltalande, men en kycklingfot kommer att lägga till en gelatinös konsistens till soppan som somliga kan tycka är trevlig. Om du gjort lagret med soppa ben, ta bort dem med en slev. Skär upp dina grönsaker om du inte redan har gjort det. Om du använder de rekommenderade ingredienserna, potatis och morötter bör skäras i små nog bitar att de kommer att kunna bli konsekvent mjuk inuti soppan. Tillsätt ingredienserna i fallande ordning från största till minsta (t.ex. med början på potatisbitar och kött, långsamt arbetande till ärter och majs.) Genom att arbeta med denna process kommer helst att ge alla dina ingredienser en möjlighet att laga relativt jämnt. Rör regelbundet om för optimal konsistens. Smaka buljongen regelbundet under tillagningsprocessen. Om du tror att något saknas är det ett enkelt sätt att liva upp en soppa genom att lägga till en dos salt och peppar. Fördela soppan i skålar med en slev. Att göra en hemlagad soppa kan vara en lång prövning när du tar övernattning lager sjudande i beaktande, men med lite tur och ansträngning, hittar du hemlagad soppa kan vara en av de mest tillfredsställande rätter som finns. Klara soppor är en av de mest frysvänliga rätterna runt! Lägg det du inte kommer att äta inom de närmaste 1-2 dagarna i frysen, och soppan kommer att hålla sig fräsch under en lång tid.
In a sentence, describe what the following article is all about: If you have no experience making homemade soups before, clear soups are recommended as a way to learn the ropes, because they offer more space for simplicity. Before you start, you need to find out what kind of soup you want to make. Is that a real vegetable soup? A mineral-rich bone broth? Having a good idea of where to go early on will take stress and guesses out of the process later. Although this is not at all an exhaustive list of recommended ingredients to have in your homemade soup, it is a good place to start. Potatoes, peas, kidney beans and carrots are good if you want to make a good broth. Other vegetables such as coarsely chopped celery, tomatoes and corn can give the soup a richer taste. Aromatics such as onions and garlic are highly recommended for the taste. The less you cut them, the more their taste will inform the rest of the broth. Noodles are good in soups (such as chicken noodle soup) because they tend to embody the taste of the stock. They are a particularly effective supplement to a soup that otherwise lacks solid substance. If you choose to have meat in the soup, make sure it is precooked, and kept in small enough pieces. You also want to make sure that the meat type complements your soup layer. If you use beans, be sure to have them soaked in water. This will ensure that they cook more evenly along with the other ingredients. There are several ways to do this. Although it depends on the type of soup you would like to make, a recommended method is to make a layer by simmering soup bones in a pot of water overnight. This will extract minerals and flavor from the bones, giving your soup a rich and nutritious base to begin with. Chicken and beef bones are standard choices for soups, but different legs give each their own taste. For a vegetarian alternative, to add finely chopped vegetables to a pot of water and let it simmer will make a nice vegetable log for your soup. If you are thrifty, you can use small, unused remnants of previous vegetarian recipes to make the stock. To add these to cold water and continue to simmer will ensure that the taste of all vegetables has a chance to be released. Some dietists recommend simmering bones for as long as 12-48 hours. This longer process is reportedly "breaking the bones down, releasing nutrients and minerals, and making nutrient-rich collagen, gelatin and glucosamine easier to digest." Ox tail can also be used as a good alternative to bones. If you do not have bones or meat to take it from, you can try asking your local butcher for extra bones to refuel your soup layer. If you want to skip this step, you can buy a prefabricated bouillon at your local grocery store. Again, there are a number of ways you can effectively season a soup. A tablespoon of sea salt, a teaspoon of peppercorn and a bundle of parsley are all versatile ways to add taste bud to half a pitcher of soup. Try to add one or two chicken feet to the broth while it simmers. It may not sound appealing, but a chicken foot will add a gelatinous texture to the soup that some may find pleasant. If you made the layer with soup bones, remove them with a ladle. Cut up your vegetables if you haven't already. If you use the recommended ingredients, potatoes and carrots should be cut into small enough pieces that they will be able to become consistently soft inside the soup. Add the ingredients in descending order from largest to smallest (e.g. starting with potato pieces and meat, slowly working to peas and corn.) By working with this process will ideally give all your ingredients an opportunity to cook relatively evenly. Stir regularly for optimal consistency. Taste the broth regularly during the cooking process. If you think something is missing, it is an easy way to energize a soup by adding a dose of salt and pepper. Distribute the soup in bowls with a ladle. Making a homemade soup can be a long trial when you take overnight stock simmering in consideration, but with some luck and effort, you will find homemade soup can be one of the most satisfying dishes available. Clear soups are one of the most freeze-friendly dishes around! Put it you won't eat within the next 1-2 days in the freezer, and the soup will stay fresh for a long time.
Planera din soppa. Samla ihop dina ingredienser. Gör i ordning en soppstock. Lägg till önskade kryddor till ditt lager medan det sjuder. Börja lägga till dina ingredienser när lagret har sjuds tillräckligt. Låt puttra i minst en halvtimme, eller tills de största grönsakerna har mjuknat. Servera och njut! Förvara överflödiga mängder i frysen.
Plan your soup. Collect your ingredients. Prepare a soup log. Add desired spices to your layer while it simmers. Start adding your ingredients when the layer has simmered enough. Let simmer for at least half an hour, or until the biggest vegetables have softened. Serve and enjoy! Keep excess amounts in the freezer.