What is the Pozaa?

Povage is a French culinary term that refers to the type of strong soup. In French, this term translates into a "pot" and generally consists of meat, vegetables and other ingredients cooked in the liquid until it creates a strong mixture. It is assumed that this type of food has its roots as a French peasant food in the Middle Ages, but modern variations of traditional food are still often produced by domestic chefs and gourmet chefs. Historically, the pot was placed above the fire, but in a more modern time a stove is usually used; However, a slow stove can also be used to prepare the bowl. The soup ingredients are cooked for high heat until the water starts boiling, and then cooked finely cooked through the lower sinner of the ingredients. Once the ingredients have reached the desired texture and Dareness, most recipes require either manually crushed them, or using a blender to prove the ingredients together formed a creamy mixture.

One of the most common versions of food is known as POVACE PARMENTIER . This traditional version generally consists of pores, potatoes, salt, cream and butter cooked in water and can then be cleaned on the desired texture. Other well -known variations are referred to as Crcyy Potage and its main ingredients include carrots, pores, potatoes, cream and water.

various accompanying accompaniment can be submitted. Some chefs prefer to serve food with a piece of baguette to enhance the juice of the soup and to fill more if it is served as a main course. French soups are also often served with decoratedly chopped fresh herbs, such as thyme, tarragon or parsley, for presentation and to add more taste. The piston, a French spice similar to the Italian pesto, which is made of puree basil, nuts, olive oil and garlic, is also often served with thick soup by drizzled on top of the bowl before serving.

PAV is also often consideredFor the category of soup in French cuisine, except that it is a specific meal. French soups are often divided into categories based on their texture. French soup, which is based on fluids, is referred to as consommé . In the middle are soups of soups that contain liquid and meat, vegetables or other solid ingredients that are cleaned into a creamy texture, while soups that leave other ingredients, as they are in pieces, are known as soup .