How to cut potatoes for soups to make them tasty: we share useful tips

Potatoes are one of the most popular foods, added to almost all first courses. They can also be used to make delicious doughnuts, pancakes, zrazy, salads, chips, and casseroles. But very often, potato dishes are not tasty, because different types of potatoes are not always suitable for making soups or mashed potatoes, for example. Very often, when cooking soups, potatoes often fall apart because they are simply not cut correctly.

The FoodOboz editorial team has selected useful tips for you on how to cut potatoes for delicious soups.

For buckwheat, pea, rice and pasta soup

To bring out the flavor of such soups, cut the potatoes into small squares - no more than 1 cm thick and 4-5 cm long.

For mushroom and fish soup

It is best to cut potatoes for such dishes into small cubes, they should be at least 0.65 cm and no more than 2.5 cm.

For borscht and soups with cabbage

For them, you need to cut the potatoes into strips, so that the potatoes do not drown out all the other ingredients, but rather allow them to open up.