Salt can be called one of the key ingredients that influence the taste of any dish, including the first course.
However, salting different types of first courses has its own nuances, and only by knowing them can you count on an excellent result.
Borsch
Experienced cooks unanimously insist that salt should be added to borscht at the end, when its main components have reached readiness, but have not yet been overcooked. In terms of time, this is approximately 10-20 minutes before the end of cooking.
Chicken soup
Because tender chicken doesn't take long to cook, it's best to add salt to the chicken broth immediately after it comes to a boil.
If you are cooking the soup because of chicken meat, you need to add salt 10-15 minutes before the end of cooking.
Beef and pork soup
In this case, the same rules apply as for chicken soup. To get a rich broth, add salt to the pan after boiling, when the foam has been removed. If the goal is to get tasty meat, salt the dish half an hour before it is ready.
Fish soup
You need to add salt to the fish soup at the beginning of cooking, immediately after the water boils and the foam is removed. This way you will get a clear and tasty broth with fish pieces floating in it that haven't fallen apart.
