How to properly add greens to soups so that they do not lose color and aroma: not everyone knows about this
Sometimes, after adding greens to soups, we may notice that the aroma of the component is not as intense as we expected.
Also, sometimes the greenery can change color to a duller one.
This is not good for the first course, notes Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
How to Properly Add Greens to Soups to Keep Them Beautiful and Flavorful
First of all, it is important to understand that negative transformations with the component occur solely due to heat treatment.
If the greens are not cooked, the dish may quickly spoil.
For this reason, you should not add greens directly to the pan. The only exception would be dried herbs.
But fresh dill, parsley, green onions and other available options should be chopped and added directly to the plate.
If this option does not suit you, then the greens need to be washed as thoroughly as possible. Make sure there is no sand on them.
Only after this can it be added to the pan. This should only be done when the first dish is completely ready and you have turned off the heat.
