Sometimes soup seems like the simplest dish, with which no difficulties can arise.
However, some housewives get a restaurant-quality first course, while others get a very mediocre and not very appetizing soup.
What mistakes are to blame for this?
Active boiling
It is important to remember one simple rule: after the soup boils for the first time, the heat must be reduced to a minimum and it must be simmered carefully.
Only in this case is it possible to get the perfect soup with excellent taste.
Oil
It is best to use good oil for frying vegetables without impurities, unnecessary smells and flavors. Otherwise, the soup will have a very unpleasant additional flavor.
If you don't use frying, be sure to add an extra piece of butter.
Spices
This component can either improve the soup or spoil it. Therefore, try to be careful with seasonings. Do not introduce more than two or three spices per dish.
But you shouldn’t prepare the first course without any spices: the aroma and taste will be mediocre.
