These six mistakes will ruin any soup: many housewives make them
Soup is one of the simplest everyday dishes. But very often it is with this meal that many hostesses have problems. This is because it is not enough just to put all the ingredients in a pot and boil them. The dish requires a special technology.
The editors of FoodOboz will tell you about the most common mistakes that are made when cooking various soups. It is these actions that make your dish unpalatable and unattractive.
The soup is cooking too fast
The soup should not boil very vigorously. It takes time for the broth to become really rich and flavorful. Thanks to the slow cooking, the taste of the individual components, i.e. mainly meat and vegetables, is well felt. Cooking too fast does not allow this to happen, the broth loses its color, becomes cloudy and unappetizing. You should also take away from the surface of the soup scale, which appears at the beginning of cooking. This way the soup will become transparent and very tasty.
There are times when the soup tastes too salty or bitter, and we don't know at what stage we made a mistake. Food is not always too salty because too much salt is added. It turns out that sometimes we simply forget that we have added ingredients to the soup that are themselves salty. For example, pickles or tomato paste.
The bitter taste of the soup can come from adding peppers or dried herbs too soon. A generally accepted rule of thumb is to season soups at the end of cooking. instead of dried herbs, it is definitely better to use fresh ones.
Too tough vegetables
Hard potatoes and other vegetables are the problem of sour soups with cucumbers or sauerkraut, sorrel. The acid contained in the main products effectively inhibits the boiling process of other vegetables, so they remain hard. To avoid this problem, sour ingredients should be added only after the others have been cooked to the desired softness.
Unevenly cooked ingredients
When cooking soup, it is not enough to throw in all the ingredients, bring to a boil, turn down the heat and wait for the dish to boil itself. While cooking you need to keep your hand on the pulse. All because different foods cook at different speeds.
First, put in the soup those ingredients that cook the longest. Therefore, the meat should go into the pot first, and then the vegetables, such as carrots, parsley or celery. Potatoes or rice can be added a few minutes before the end of the boil and vegetables which cook quickly can be added 10 minutes before the end of the boil. For example, cauliflower or broccoli. at this point you can also add pasta.
Cooking the ingredients too long makes the soup not only visually unappealing, but also not very tasty. Overcooked vegetables, pasta or rice even disintegrate in the water, changing the consistency of the dish and losing many nutrients.
Using store-bought stock cubes
For soups, it is better to use homemade broth, prepared by yourself from fresh products. Buyable stock cubes can significantly speed up the process of preparing soup, but they are not healthy products. They contain a lot of salt and preservatives. This can be harmful to the body.
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