Greens Lose Their Vibrant Color in Soup: How Experienced Chefs Deal With This Problem
Any housewife knows that with the help of greens you can transform even the simplest basic soup.
The first course becomes bright, tasty and aromatic.
However, we notice that the color of greens when added to soups may leave much to be desired. Most often, we encounter the fact that the component loses its bright hue.
This happens because of heat treatment. However, it is dangerous to add greens to soup without cooking, especially in summer: the dish will quickly spoil.
How to keep the normal color of the ingredient
The simplest method is not to put the greens in the pot itself, but to bring the soup to perfection at the time of serving. However, the dish will not be as outstanding and memorable.
You can try another method. It is a little more complicated, but the result is worth it.
You will need to wash and chop the greens in advance. Mix the aromatic herbs with a small amount of soda. Turn off the soup and add the greens.
Leave the dish under the lid for five minutes. After that, you can start serving the soup.
