Add This 10 Minutes Before The End, It Smells Amazing: What To Put In Soup To Enrich Its Flavor?
The secret to tastier soup is not in flavor enhancers, but in the proper addition of aromatic herbs. The trick is not to cook lovage, often called natural Vegeta, from the beginning, as prolonged heat treatment destroys its aroma. Instead, fresh, finely chopped leaves should be added to the soup exactly ten minutes before the end of cooking.
TL;DR
- The secret to tastier soup is the proper addition of aromatic herbs, not flavor enhancers.
- Lovage (natural Vegeta) should not be cooked from the beginning, as heat destroys its aroma.
- Add fresh, finely chopped lovage leaves ten minutes before the soup is finished cooking.
- Wash and chop the leaves, then add them when meat and vegetables are fully cooked.
- Simmer gently, partially covered, for ten minutes, then remove from heat and cover completely.
- This method provides a more intense and natural aroma compared to industrial enhancers.
- If lovage is unavailable, celery leaves or a mix of celery and parsley can be substituted.
- The principle of adding herbs at the end of cooking also applies to fish soup, suggesting celery and dill.
- Herbs should always be added just before the end of cooking.