Soup is a dish that many people prefer for lunch.
At the same time, every housewife who loves to please her family with home-cooked meals has her own secrets for preparing delicious treats.
There are many different recipes, each of which involves adding spices during cooking.
The taste and aroma of the first course depend on their quantity and variety. But it is worth noting that not all seasonings can be added.
There is a risk of spoiling the taste of the soup.
What spices should not be added to soup
First of all, it is necessary to single out hot spices. It is much better if everyone at the table adds the necessary amount of spices to their plate. After all, everyone has different taste buds, which means that pepper, ginger, curry or horseradish should not be added to the pot in a hurry.
Aromatic cloves, khmeli-suneli, cinnamon, Korean spices – this is a real taboo for soups. They are suitable only for main courses.
Dried dill and parsley are also not suitable for the first course. It is better to use fresh herbs if you do not want to get the taste and aroma of hay.
There is another way out of the situation. For example, you can freeze fresh portions of parsley or dill, and then add them to the dish. They do not need to be defrosted beforehand.
As for mint, it is only suitable for desserts, drinks and light fruit salads. Such an addition will only spoil any soup and give it an unpleasant bitterness.
Earlier we talked about why housewives add butter to borscht.
