Save my soup! Soup problems thread.

thehappybutterfly

I used to have this problem all the time and someone told me it's because of the onions - freezing turns them. Ever since then I stopped using onions in my soup and it doesn't happen.

I once served soup to a visitor that I hadn't realised was off . It smelled fine but tasted sour and 'fizzy'.

ragz_2

Mine sometimes has a funny smell/flavour and I thought I had been adding the herbs too early and making them bitter.
Interesting answers here though, will definitely try the ice block idea.

Fruball

Adding half to one tsp of bicarbonate of soda may solve the problem. Add bit by bit until the sour taste goes.

I found that MrT value herbs were horribly bitter in my cooking. Won't be buying those again.

TinyToes

i was told about onions too. I find it only happens if i make a veg soup. if i make a lentil soup where they are blended i dont have same problem.

kerleytops

Maybe it's your oxo type stock? I always use Marigold Swiss vegetable bouillon with no problems.

Hobb

Many thanks folks!

I will try the ideas out - I just love my soups, so making a batch and having to throw it away is heartbreaking.

The rapid cooling one sounds like it might be the answer as I leave the pot to cool normally which takes hours.

But thanks to everyone for the answers.

suki1964

I too think its onions in the soup as it only happens when I made soup with onions

mumlady1

Re the sour soup - we always have onions in our soup and the quick cooling method is the one which has worked for us - onions & all!

Honey_Bear

If your soup is cooling in the pot you're cooking it in, and you're using meat, or meat stock, I think the cooling issue is the problem.

I tip my soup out of the saucepan as soon as it's cooked, and then whizz it a plastic jug with a stick blender, and then pour the soup into the storage boxes while it's still hot. I cool them on a rack over an empty sink unlidded so that the air can circulate all around them while they cool. I then refrigerate them so that they are chilled before freezing them.

If I had the foresight to think about ice blocks I'd do that too!

craigywv

my mumlearnt by trial and error and swears its by keeping thelid on the pot overnight makes it go off so as soon asitscooked eat,cool then freeze or put incontainer in fridge hth.xxx