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Old 05-26-2015, 08:55 AM   #1
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Question English term for a soup technique - help, please?

When I make cold red or green Borscht, it is a common practice to add an egg to it, when it cools down, to make the color lighter. I.e. red borscht becomes "hot pink" instead of "red". I know how it is done and what it is called in Russian/Ukrainian, but what is it called in English? Are you familiar with this technique? It translates as "making soup whiter". I am sure there is a proper term in English for it.
Thank you.

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Old 05-26-2015, 10:28 AM   #2
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Are you looking for the term finish? If the egg is used to thicken the soup, then thicken might be the work you want--
"add the egg to thicken the soup..."


It seems to me it is added for another reason than to make the soup a lighter colour...otherwise, why wouldn't you add cream or sour cream?
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Old 05-26-2015, 10:53 AM   #3
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Quote:
Originally Posted by CharlieD View Post
When I make cold red or green Borscht, it is a common practice to add an egg to it, when it cools down, to make the color lighter. I.e. red borscht becomes "hot pink" instead of "red". I know how it is done and what it is called in Russian/Ukrainian, but what is it called in English? Are you familiar with this technique? It translates as "making soup whiter". I am sure there is a proper term in English for it.
Thank you.
Raw egg?

Never heard of doing that, sorry.

I'd make soup whiter by adding dairy.
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Old 05-26-2015, 11:52 AM   #4
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Quote:
Originally Posted by CWS4322 View Post
Are you looking for the term finish? If the egg is used to thicken the soup, then thicken might be the work you want--
"add the egg to thicken the soup..."


It seems to me it is added for another reason than to make the soup a lighter colour...otherwise, why wouldn't you add cream or sour cream?
Thank you. But, no egg is not used to thicken the soup it is literally used to "whiten" the soup.
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Old 05-26-2015, 11:53 AM   #5
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Originally Posted by jennyema View Post
Raw egg?

Never heard of doing that, sorry.

I'd make soup whiter by adding dairy.
Nope, no dairy.
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Old 05-26-2015, 11:58 AM   #6
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The egg wouldn't be raw if it's added to hot soup.

I don't know the proper word. The only one I could think of was emulsion - but that refers to using the egg to thicken and strengthen a sauce.
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Old 05-26-2015, 11:58 AM   #7
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I'm not sure how adding a raw egg to cool soup is going to change its color.

I make cold borscht in the summer and I make it pink with sour cream.
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Old 05-26-2015, 12:29 PM   #8
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I have never heard of this technique, so I don't know the name. Charlie, have you tried Google Translate to see how it translates the word? Then we can tell you if it's a good term in English.

https://translate.google.com/
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Old 05-26-2015, 12:44 PM   #9
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When my dad made borscht, he too added egg and it definitely lightened the soup. I think he followed the Ratner's cookbook recipe. But, Im not sure of the name of this technique.
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Old 05-26-2015, 01:18 PM   #10
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Lightbulb

I think the term may be 'clarifying'...also used in making consomme (to clear it of impurities)
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