Cooks explained why the soup hardens and turns into jelly

How nice to see a whole pot of rich soup. It is so thick and appetizing. But it is not entirely clear why the soup turns into jelly the next day. It even looks like jelly.

Details

Only one mistake leads to this result. Its reason is related to the meat on the bone. They simply laid too many bones. This automatically increased the release of collagen into the broth.

You don't have to think that your soup has gone bad. It's delicious, you just need to heat up your jelly. It will melt. The rest of the soup will be jelly again if you return it to the refrigerator.

When cooking the soup, put fewer bones and pour more water. Next time, the first course will definitely be it, not jelly.