soups

This dish was made in the format of blind tasting. There was a set of five positions. The waiters did not know whether they were bringing food, and the task of the guests was to guess the main products. Out of 30 people, all options were failed. The event was pleasant, the communication was delayed. And now the secret components.

Polished in design and taste terms mushroom soup. Over the course of several years, I refined the recipe, giving it a balanced taste and interesting presentation. The dish was included in THE top sales in my menu. Extremely positive reviews, plus word of mouth. Adaptability to cooking makes this position popular.

This soup is very quick and easy, so you can make the order as saying bosses "From under the knife."

Great riches, clear broth, which I am applying in the kettle.

Undoubtedly, the most important thing in your ear is the broth. I'm doing it on the basis of three species of fish. Rudd, head of trout, carp. When the broth cools, it should not be runny.

A small portion of shrimp soup in an elegant flow. The harmony of taste. Cost of meals 70 cents.

Taste and vitamins in flavored nettle saturated chicken broth.

From a series of seasonal berry special offers. A refreshing summer soup with an interesting flavor shades

The trick of this dish - yogurt which I do myself with goat milk. Feeding by using liquid nitrogen. Fizzy lemon kulechke of blueberries.