Inexperienced cooks face a problem: a rich soup turns into a real jellied meat the next day.
This happens because of one mistake. To avoid repeating it, you don’t need to radically change the recipe or throw a “secret ingredient” into the pan.
But you need to take into account one nuance that turns the first course into jelly. It is connected with meat on the bone.
If the soup has thickened, it is likely that too many bones have been added to the dish. They have released a significant amount of collagen, which is what led to this result.
You don't have to throw this dish away. You only need to heat the jelly to make it liquid again. But in the refrigerator the dish will harden again.
Next time, it is better to add fewer bones and a little more water. The broth will be less rich, but it will not turn into jellied meat. It is important to maintain balance in the preparation of soup, otherwise the first course can easily become jellied.
