Kuksa meat soup

Soup historically is a dish of the settled person. The nomadic people of soups did not know or they were extremely nerasprostranenna and prepared in special cases. To that Kazakh cuisine is an example: till rather recent time (before loan at Uzbeks of chorba) in this kitchen soups were not.
The Central Asian kitchen, and after it the Kazakh and Kyrgyz cuisine are characteristic frying soups, and also peculiar cold and hot soups on the basis of fermented milk products. Besides, in so - so - Asian regions in soups fruit are actively used grain and chilly. At the same time in so - so - Asian cuisine, excepting Turkmen, fish soups did not gain distribution.
Soup comes from French "soupe" - a liquid dish which prepares inhabitants of the majority of the countries of the world. Soups, as a rule, for 40 - 50% consist of liquid. They cook on water, is more rare on milk. Move as the first hot dish. Though there are also cold options. Though soups appeared in a mankind diet not so long ago, namely with emergence and development of potter's art, there was it approximately in a century BC. Scientists consider that at first it happened in the east, they were especially popular in the 12 - 13th century gained distribution in the countries of Asia and only later in Europe. In the 15 - 18th century in Europe soup was served in a tureen - a big oval casserole with a cover. The owner and the hostess spilled from it a soup in plates to members of household and guests. Soups are subdivided on filling, mashed potatoes and transparent. Filling soups are cooked with vegetables, bean, pasta, flour, entering products into broth as auxiliary in a stewed, boiled and fresh look. For cream soups the part of ingredients is cooked, wiped, filled in with broth in which they cooked, and then add other products and gas stations from what soup is brought to boiling or just warmed up.