How to Keep the Greens in Soup Rich in Color: Advice That Will Be Useful for Everyone
While recommendations for making meringue or a vichyssoise recipe may not be to everyone's taste, advice on how to make soup so that added dill or onions remain green will definitely be needed by every cook, young and old.
To ensure that the first course is not only tasty but also beautiful, you need to follow a couple of simple rules.
1. You should add finely chopped greens to the pan when the soup, borscht or broth has already cooked and you have turned off the heat.
2. In addition to the greenfinch, you should add a small amount of soda to the dish – literally on the tip of a knife.
Don't worry - it won't affect the taste in any way, but the dish will look appetizing.
By the way, this same advice can be used in the process of preparing healthy ingredients for a vegetable salad or side dish.
After the water in the pan boils, add a pinch of baking soda, and then you can throw in broccoli, peppers, carrots, asparagus, and so on with peace of mind.
Turn off the heat and let the vegetables steep for about 5-7 minutes. Important: the lid should be closed. This way you can not only preserve the original color, but also make it even brighter.
