Why the potatoes in the soup are hard and the broth is cloudy: never cook the dish like this

Soup is a fairly commonplace dish that is cooked in every family. But it is not always possible to make it really tasty. Very often, the broth becomes cloudy and the ingredients are poorly cooked.

The FoodOboz editorial team will tell you why soup often turns out to be tasteless. It is very easy to spoil it if you make the following mistakes.

Why does the broth become cloudy

Very often, when cooking soup, the broth simply becomes cloudy and turns an unpleasant gray color. It's because you cook it for too long and over high heat. Also, this situation can occur due to the scale that vegetables and meat produce - it must be removed. After you have done this, turn the heat down to a minimum.

When to add salt

Adding salt to soup at the beginning of cooking is a big mistake. The reason is that salt prevents the vegetables from boiling. They will remain hard enough and won't give their flavor to the broth - the dish will turn out tasteless.

Why potatoes turn out hard

This happens with soups in which you add acidic ingredients such as lemon or cucumbers. The acid prevents the potatoes from becoming soft, so it's best to add it at the very end, when the other ingredients are ready.

Why the soup is gray

This is not about clouding the broth, but about the gray color of the dish. This may be the case if you add cereal. It's best to boil this ingredient separately and then add it to the soup when it's ready - this is how you get the perfect color and consistency.

Differently prepared ingredients

Keep in mind that each ingredient in a soup has a different cooking time. Therefore, you cannot put all the ingredients at the same time. If it's meat, it takes the longest to cook. When it comes to pasta, you need to add it a few minutes before you turn off the soup.