Not all ingredients listed in a soup recipe should be added to the pot at the beginning of cooking.
Some of the ingredients are best added in the middle of the process, while others are best left until the end.
Among those that should be added to the soup at the last moment are seafood. It doesn’t matter whether it’s shrimp, mussels, crayfish or scallops – they will all taste like a shoe sole if they spend more than 15 minutes in boiling water.
The same can be said about dairy products – yogurt or sour cream, which give the soup that creamy sourness.
Milk added to the pan too early will inevitably curdle and spoil the appearance of the entire dish.
If you added cheese to your soup and then an unsightly greasy film formed on the surface of the broth, it is not a matter of the quality of the product, but rather that it was put in the pan at the wrong time.
First, bring the soup to readiness and only then add the cheese. If the recipe says to use hard cheese, feel free to serve the dish and only then sprinkle the contents of the plate with grated Parmesan.
Hot sauce also falls under this rule - so that it does not lose its qualities, it should also be served with ready-made soup.
