How to preserve the color of greens in soup

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Greens are an important ingredient for first courses. Parsley or dill not only improve the taste of soup, but also make a liquid dish much more appetizing. However, this only happens if the component retains its bright green color.

Details

The fact is that under the influence of high temperatures, the ingredient often loses its color. The soup becomes less tasty. In addition, it ceases to look beautiful on a plate. What needs to be done to ensure that the greens remain bright and do not lose their beneficial qualities. The secret is in the additional ingredient.

What to add to the pan

The secret ingredient is baking soda. You need to add this product to the pan in a timely manner.

Yes, the loose ingredient should be in the dish along with the chopped herbs.

It is very important that the herbs and soda get into the soup after turning off the heat, otherwise the trick will not work.

What else is important to remember

The amount of soda should be minimal. A small pinch that fits on the tip of a knife is enough.

In this case, the product will not affect the taste of the dish.

After the soda and herbs are in the cooked soup, the dish must be thoroughly mixed.

As a result, the herbs will retain their beautiful appearance and bright aroma.