4
Vent: My brother said my 'budget soup' was just salty water
He was right, I was skipping the step of browning the onion and garlic first. Now I always do that, even if I'm just using a bouillon cube and some old carrots. What's a small step you added that made a big difference?
3 comments
Log in to join the discussion
Log In3 Comments
wyatt_fox6829d agoMost Upvoted
Hey @lee_barnes70, that's exactly what I found too. I started throwing in a squeeze of lemon right before I serve my lentil soup and it's like night and day. I mean, I used to just dump salt in to try and fix the flavor, but the acid really does something different. Browning the onion first plus that acid finish turned my sad salty water into something I actually look forward to eating.
5
lee_barnes701mo ago
Yeah browning the onion is key, but honestly you gotta add a splash of vinegar or lemon juice at the end too. It's not just about salt, it needs that little bit of acid to wake everything up. Makes a huge difference even with the simplest broth.
4
reese5511mo ago
Oh man, that splash of vinegar tip is SO real. I started doing that with my cheap bean soups and it was a total game changer. Like the whole pot just comes alive.
3