Save my soup! Soup problems thread.

cutestkids

Yes you can as it has been cooked in the soup so is no longer in it's original state.

Thats the rule that I tend to stick to for all freezing.

EG if yo freeze mince raw then defrost it to make a meal then you can freeze the left overs because the mince has been cooked.

Penny-Pincher!!

No problem. Im sure the rule applies mainly to meat etc and not veggies.

SailorSam

I get those zip-up bags and make a slowcooker full of vege soup and split it up into the bags to go back in the freezer.

krlyr

Penny-Pincher!! wrote: »

No problem. Im sure the rule applies mainly to meat etc and not veggies.

Ditto this. Having had a freezer disaster (defrosted itself), I happily refroze the veggies but didn't risk refreezing the meat (had lots of bolognese that week :rotfl:)

Debs2009

I was thinking of using the frozen bags of carrots and swede you buy in the shops. Would I put this is frozen or defrost first?

Thanks again

Debbie

cutestkids

Just add it frozen straight from the bag it will cook in the stock just as it would if you were boiling it in water.

PasturesNew

The problem with defrosting/cooking/re-freezing is a meat-products issue. To do with the bacteria that lives/grows inside living meat - and cooking's ability to kill those bacteria and the strict rules you have to follow regarding age/duration/temperatures of all the stages.

Veggies won't kill you. So no worries about doing what you want with them.

zippychick

ive merged this with our soup problems thread

If the veg is frozen, pop it in frozen. If it's "raw" you can either cook it then add (shortening the overall cooking time), or cook the veg in the soup which will of course take a little longer (and add to the flavour as you have the cooking water from the veg) . Sometimes i roast veg before adding to soup as it tends to change the flavour altogether.

Don't panic, you only really need to worry about meat. If meat is frozen raw, then cooked and then frozen cooked that's ok. If you defrosted the meat then refroze it in the same "state"- ie raw, then that would not be ok.

It's very hard to go wrong with soup - if it doesn't taste like you think it should, just add a few bits and pieces. I personally don't season until the end as it depends how salty the stock cubes are and the ingredients (gammon/bacon eg will be salty already) . Soy sauce seems to be my favourite "add to" , or maybe some chilli flakes to give it a bit of kick.

Here's a link to our soup recipes thread so you can see how others do it. Do let us know how you get on.

Zip

Hobb

Hi all

I was wondering if anyone can cast a light on this issue?

I make soups quite regularly - chicken, beef broth, cauliflower, leek and pot, etc. Just recently, the chicken soup and beef broth have had a funny taste to them, or tasted 'sour'. They don't smell off or anything, just a bit 'funny'. This doesn't happen every time either, just regularly.

As I tend to make large batches of soup and freeze portions too, it's a bit wasteful to have to sling it away due to the funny taste.

The ingredients are fresh and compose of carrots, turnip, potato, chicken/beef, celery, onion, pearl barley, oxo-type stock and water. Salt pepper and a few herbs.

Clearly I'm doing something wrong, probably in the cooking process, but can anyone suggest what please?

mumlady1

Hi hobb, we had the same problem. After much research & a bit of trial & error we've now solved the problem:)
The soup has to be cooled and refrigerated or frozen as quickly as possible so now once our soup is ready we fill the sink with cold water & a couple of ice blocks (the kind you put in a cool box) pour the soup into a fresh pot (preferably chilled) & then put into the cold water. Let it stand for 15 mins or so then change the water as the original water will have warmed up a bit.
You should find that this cools your soup quickly enough to either then put in fridge or freezer.
We've had no more problems since we started doing this:T
Hope it works for you