Why you shouldn't reheat soup: many housewives make this mistake out of ignorance
In many families, especially large ones, soup is cooked for several days at once.
However, the expert of the online publication BelNovosti, chef Yulia Arkhipova, does not advise doing this, and cites several reasons as arguments against it.
It should be noted that when reheated, the dish is no longer as appetizing and attractive as it was when fresh.
Vegetables, cereals, pasta and legumes become overcooked and the broth becomes cloudy.
But that's not the worst of it: reheated first courses often become unsafe for health.
The risk of poisoning is especially high if the soup is kept warm for several hours – many housewives leave the pan on the stove until it cools completely before putting it in the refrigerator.
If you have a similar habit, try to get rid of it as soon as possible - this advice is especially relevant in hot weather.
The whole point is that meat, fish or chicken broth serves as an excellent nutrient medium for pathogenic microorganisms, which begin to actively multiply at temperatures from 5 to 65 degrees.
With every minute the number of microbes increases, and with it the risk of getting an upset stomach or food poisoning.
