Almost all chefs recommend adding herbs and greens to first courses, as this is an easy way to turn the most ordinary soup into a gourmet meal.
The aromas of the ingredients make even a simple soup better quality and tastier.
However, many have noticed that cilantro, dill, parsley and other herbs lose their color after just a couple of minutes of boiling.
How to preserve the color of herbs in soup
Do not subject to prolonged heat treatment.
Many have heard the recommendation that greens should be boiled. This will destroy all pathogenic microorganisms, so the soup will not spoil.
However, instead, you can simply wash the greens thoroughly.
Innings
You can simply add the ingredients when serving the dish. This will indeed preserve the beautiful green color of the ingredients, but the soup itself will not have time to be fully saturated with aromas and flavors.
Soda
There is another simple method that will allow the components to retain their brightness. Experienced housewives first add a pinch of soda to the pan, wait a minute and add the herbs.
Thanks to this, the ingredients will remain green and tasty. A small amount of soda will not affect the quality of the soup itself.
