Almost every family's dinner is not complete without soup. Unfortunately, when cooking, it is not always possible to get a beautiful and fragrant broth. We will share with you little tricks, when using which your soups can be put even on the festive table.
- If you plan to cook pea or bean soup, there is no urgent need to soak the beans overnight.
- It is enough to add baking soda to the broth on the tip of a knife.
- And to prevent the legumes from burning during cooking, put a slice of bread at the bottom of the pan.
- As a result, you will get a tender soup with well-cooked meat and soft peas.
This soup is salted at the end of cooking.
Content
Cook only delicious soup
- If you miss the time and the foam sinks to the bottom, don't worry. Add a little cold water to the pan, and the foam will rise again. Now it can be easily removed.
- Salt is added to soup in meat broth 30 minutes before removing the pan from the stove, in fish broth - in the first minutes of cooking, in mushroom broth - at the very end. Oversalted the soup? No problem! Just do not add water to it, just dip the porridge boiled without salt in a gauze bag into the soup and bring to a boil.
- The flavor of the broth will be given by carrots, celery or parsley, cut in half and fried without oil on one side. The golden color can be obtained by dipping an unpeeled onion or strained decoction of onion peels into a saucepan. Natural vegetable juices from carrots, cabbage, tomatoes, poured in a few minutes before the end of cooking, can enrich the soup with vitamins.
- If the recipe calls for pouring a raw egg into the soup, first stir the egg in the chilled broth and only then add to the general saucepan. This way the egg will be evenly distributed throughout the volume, and the appearance of the soup will only benefit from this.