Soups are an important component of lunch.They are composed of liquid and seal consistent basis.As used juice liquid milk base, porridge and cereals, vegetables, fruit, kvass.Componentul lichid al supei contine substante extractive si minerale,compusi organici,ce ii dau supei gust si aroma,si excita glandele digestive.Liquid component of soup containing extractive and mineral substances, organic compounds, which give the soup taste and aroma, and excite digestive glands.Therefore soups causes appetite and contributes to a better assimilation of food.As multiple use seal products: vegetables, fungus, cereal, pasta, fish, meat, chicken.Soups are classified as follows: after Consumer temperature: hot and cold soups serving dishes warm temperature is at least 75 degrees, and I'm not up to the cold 14 degrees.
2) After based liquid soups from meat broth, vegetable broth, broth cereal, milk, bread kvass, fruit and vegetable broth, sour-milk products.
3) By the method of preparation: the spicy, clear form of mash and various
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