Many housewives complain that preparing soup takes too much time.
The problem often makes itself known in cases where one of the ingredients of a liquid dish is meat.
If an amateur cook waits too long for the meat component to be ready, then there was clearly a mistake made at the beginning of the preparation.
We are talking about incorrect cutting of the product.
A common mistake made by cooks
You shouldn't put coarsely chopped meat in the soup. The fact is that this ingredient of the dish can be called the most "long-playing" in terms of cooking time.
Large pieces will take a long time to cook. And the process will continue even when the other components have long since reached readiness.
This will not lead to anything good: the meat may retain its “cheesiness”, and the vegetables may end up overcooked.
How to speed up the cooking of soup
There is a very simple rule to follow: the meat should be cut as finely as possible.
In this case, the component will cook quite quickly. There will be no problems with other ingredients either. As a result, preparing the soup will not take much time.
