How long can soup last in the refrigerator? How long can soup be stored in the refrigerator: mushroom, fish, pea or chicken soup, cabbage soup made from fresh cabbage or fish soup?

Storage rules

The storage conditions for soups are the same as for other first courses.
Perhaps the most important of them is the temperature regime. The pan with the first course is kept on the coolest shelf of the refrigerator at a temperature no higher than +5°C. Another important storage condition is the correct choice of dishes. Aluminum containers and stainless steel pans should not be used. Harmful substances that are released when a liquid dish interacts with metal can cause serious harm to the human body, as well as negatively affect the taste of the dish and shorten its shelf life.

Storing soup in the refrigerator can only occur after it has cooled. If a dish is put in the refrigerator warm, or even worse - hot, after cooling its quality will change for the worse. In addition, condensation that forms from evaporation can harm the refrigerator itself.

Many people leave a ladle in the pot with their entrees. This cannot be done, as food quickly oxidizes and will spoil much earlier. Be sure to tightly close the container with a lid, otherwise the soup will begin to actively evaporate and absorb the odors of other products.

The entire container of soup should not be heated before use. It is enough to pour the required amount into a smaller saucepan.

In the summer heat, any food spoils much faster, so immediately after cooling the dish is sent to the refrigerator.

What should you consider when storing soups?

The quality of storage is determined by several main factors. Taking them into account will help you avoid premature spoilage of the product.

Temperature inside the refrigerator

The temperature inside the refrigerator should be between +2 and +6 degrees Celsius. Temperature fluctuations cause a rapid deterioration in the taste of food.

You cannot leave food to cool in the refrigerator: a jump in temperature reduces the quality of the product.

Utensil material

It is optimal to keep the first in a glass or enamel container

The material from which the container is made is of great importance. Incorrectly selected containers cause faster food spoilage and increase the risk of poisoning.

It is optimal to keep the first one in a glass or enamel container. A plastic container is allowed, but only made from food grade material and suitable for cold storage.

Do not store soup in aluminum containers. The material gradually releases toxic substances that will cause poisoning within a day. When storing food for more than 2 days in a stainless steel pan, there is a risk of zinc poisoning.

Manipulations with container

The container is placed in the refrigerator, tightly closed with a lid. Insufficient tightness of the container causes accelerated spoilage of food. You cannot leave a spoon or ladle in the container, even if the first one is supposed to be heated soon.

It is not recommended to heat the whole soup. The required volume is poured into a separate container using a clean, dry ladle.

Before putting the remaining food into the refrigerator, wipe the edge of the container with a clean paper towel, then close the lid. If before this the product is poured into a smaller pan, it is boiled in it for 10 minutes.

And the thinner the soup, the shorter the shelf life of the soup.

All these little things will help you preserve the soup for the whole week.

About storing soup: according to GOST and at home

The shelf life depends on what broth the soup was prepared with: beef or pork, chicken, fish or vegetable. The freshness of the dish is also affected by the temperature in the refrigerator and the type of container in which it is planned to be stored.

According to SanPiN 2.3.6.1079-01, TU 10.89.11-099-37676459-2017 “Ready soups”, shelf life is:

at temperatures up to 6˚C for pasteurized broths for long-term storage – 30 days;
for frozen products – 3 months;
for chilled soups – 2 days, when using preservatives – 5 days.

The terms of the specifications allow the manufacturer to change the expiration dates taking into account the specifics of production. The shelf life of homemade soups is close to the specifications.

Storage at home also depends on specific conditions, because each section of the refrigerator has its own temperature. In the freezer, the temperature ranges from -6 to -24 ˚С. Here the broths are frozen at medium temperature (about 18˚C). For temporary storage of soup, the middle shelf will be used, where the temperature ranges from +3 to +6 ˚С.

Shelf life of broths

Meat broth

Beef, pork, chicken, turkey, horse meat, rabbit will be edible for 7 days from the moment of preparation. However, it will have to be boiled every 2 days.

Fish broth

2 days is the maximum shelf life of the product. Unlike meat stock, fish stock cannot be boiled again, so any leftovers that are not used within 48 hours will have to be thrown away.

Vegetable broth

The shelf life is not inferior to meat. Can be used for such lean soups as pumpkin, bean, lentil, sorrel, and onion.

It is recommended to keep at +2-4°C for up to 5 days or freeze, after straining and removing all fragments of vegetables.

What are the requirements for the quality of soups and shelf life?

There is a saying that “yesterday’s borscht is a penny more expensive.” Indeed, when borscht is steeped and soaked in all its ingredients, it becomes much tastier. But I can't imagine it being stored for more than 2-3 days.

If you are talking about dry concentrated soups, then the requirements for shelf life are determined by the shelf life of the most quickly perishable ingredient.

There is a saying that “yesterday’s borscht is a penny more expensive.” Indeed, when borscht is steeped and soaked in all its ingredients, it becomes much tastier. But I can't imagine it being stored for more than 2-3 days.

Rules for storing first courses depending on the type

To prevent food from spoiling quickly, you need to understand what to store the soup in - pour it into the “correct” gastronorm containers. Pans must be clean, made of medical steel, with the inside coated with enamel or Teflon. You can use tureens made of ceramics, earthenware, porcelain, and food-grade plastic. Before pouring from the pan into the tureen, it is better to cool the dish to room temperature.

Avoid contact with materials that oxidize, releasing harmful substances. This is aluminum or stainless steel. If the dishes are Teflon, there should be no chips or scratches on the surface.

To extend the shelf life of soup:

First, the gastronorm containers are allowed to cool to room temperature, and only then they are put in the refrigerator. In winter, to speed up the process, the pan is placed on the balcony or under a window; in summer, it is immersed in cold water.
It is necessary and possible to store the soup in the refrigerator on the shelf with the lowest temperature, which is located near the freezer, closer to the back wall. The optimal temperature is up to –+6°С.
You need to remove the ladle or spoon from the pan. The top must be covered with a lid or plate and covered with cling film.
When replacing one container with another, repeated heat treatment is necessary. Boil immediately after the soup has been poured, or immediately before use.

You don't have to heat the whole pan before you serve. It is enough to take a portion with a clean, dry ladle into a ladle for heating, and put the rest back in the refrigerator.

Mushroom

Soup made from champignons or dried wild mushrooms is nutritious, high in protein, and has a pleasant and rich aroma.

But this is one of those foods that cannot be kept even in the cold for more than 24 hours.

It is advisable to cook mushroom soup in an enamel, heat-resistant glass or ceramic container. Tin, galvanized, aluminum or cast iron are not suitable, as the oxidizing metal will spoil the taste of the product and shorten its shelf life.

Borsch

In the recipe for both Siberian, Moscow and Ukrainian borscht, in addition to pork, beef and beets, a dressing based on tomato paste or sauce, vinegar, various spices and seasonings are used. These additives act as preservatives, so borscht is a kind of leader in terms of storage time.

The dish can be kept in the refrigerator for quite a long time: from 3 to 5 days, without worrying about its safety.

How long does borscht last in the refrigerator? Storage conditions and terms

Soup is an essential dish in home cooking. It is almost impossible to imagine a healthy diet without first courses. And the most useful of them can rightfully be considered borscht. The abundance of vegetables, herbs, the presence of meat - all this makes the meal satisfying and complete. Borscht is a source of fiber and vitamins, minerals and protein. Of course, every housewife wants to serve this dish more often, and to save time, cook it for future use. Therefore, a logical question arises: how long does borscht last in the refrigerator?

If we talk about the benefits of the included ingredients, then within a three-day period they bring maximum benefit. Next, you should boil the dish. The total period is 6-7 days, if the temperature regime is maintained from +2 to +5 ºС.

The duration of its safe consumption will depend on the meat used in the preparation of the broth. The most perishable ones are mushroom and chicken broth.

Helps extend the shelf life of household preservatives, such as:

salt;
lemon acid;
vinegar.

Borscht can be cooked in vegetable or meat broth. This will not affect the shelf life in any way. The thing is that it contains cabbage. Thanks to this, borscht can be stored in the refrigerator for up to 7 days. It brings the greatest benefit to the body during the first 3 days. After 3 days, you can take out the soup, try it and, if it has not spoiled, boil it and put it in the refrigerator for a few more days.

The length of time you can store borscht in the refrigerator will depend on the type of meat it is cooked with. It should be remembered that chicken broth spoils most quickly.

Rules for storing borscht

To preserve borscht for as long as possible, you must follow some rules:

The temperature in the refrigerator should be about +5 C
Be sure to cover the pan tightly with a lid.
Do not leave a spoon or ladle in the pan
Do not taste or taste salt with a dirty spoon.
Parsley and other greens are best added to the plate
As soon as the borscht has cooled, immediately place the pan in the refrigerator
Do not leave for a long time in a warm place with the lid on.
Heat in small batches in separate containers
You can remove the meat just in case.

The most important rule is not to leave a full pan for a long time in a warm place. You should cool the contents as quickly as possible, since you can’t put it in the refrigerator while it’s hot. You can put the pan in cold water or take it out onto the balcony during the cold season.

You should not boil the entire pot of borscht every day, otherwise all the beneficial substances will be destroyed under the influence of temperature. Pour the required portion into a small saucepan (with a clean ladle, of course!) and heat just that.

Cabbage soup

Dressing soups made from shredded sauerkraut are left in the cold for 3 days. Daily cabbage soup is infused for about 24 hours, then stored in the refrigerator for no more than 4 days. Cabbage soup with fish or mushrooms is good for 48 hours. Cooked according to the classic recipe, you can finish it within 3-4 days.

Sour infusions with the addition of sauerkraut brine are better preserved in clay pots. Potatoes and sugar spoil the taste of cabbage soup, and scalding or washing the cabbage before adding it to the broth ruins the consistency of the finished dish. Potatoes in an acidic liquid do not cook well and become tough. Instead of tubers, add a little buckwheat to the broth.

Fresh cabbage soup

Cabbage soup made from fresh cabbage is similar in composition to vegetable soups. If they were cooked in fatty meat broth, the shelf life is 3 days. Cabbage soup in chicken or mushroom broth is good for only 1 day, especially from young harvest vegetables. On the third day, carrots, potatoes and cabbage will darken and the taste will deteriorate.

Chicken

The products included in the composition should be taken into account. Various cereals, pasta, vermicelli or dumplings are added to it.

Chicken soup can be kept at a temperature of +2-4°C for no longer than 48 hours. And if there are fresh herbs, chicken or quail eggs, it is advisable to eat it within 24 hours. If you use chilled chicken that has already been sitting for 2-3 days, the broth will only last 2 days.

Pea

Pea soup is cooked in pork or beef broth, with sausage or smoked ribs. o before putting the pan away for storage, you need to cool it as soon as possible: pea soup, unlike potato soup, pickle soup or noodle soup, quickly turns sour in the heat

The product prepared without smoked meats should be consumed within 2 days. Pea soup with smoked ribs will last for 3-4 days.

How long can pea soup last in the refrigerator?

Peas have been eaten for a long time. Everyone loves this legume for its excellent taste and beneficial properties. It is rich in protein, exactly the same amount as in beef, but pea protein is absorbed much better and faster, contains useful amino acids such as methionine, lysine, cystine, tryptophan, thanks to these substances peas have become an integral product in the diet of vegetarians.

Peas - a healthy legume

This legume contains a lot of carbohydrates and microelements. Potassium salts, iron, phosphorus and manganese are included in this product. In addition, it is an anti-carcinogenic agent due to selenium. The use of such a culture makes it possible to reduce cancer and cardiovascular diseases.

For us, pea soup is a common dish in our daily diet. But, it has a long history. It is known that pea soup began to be cooked even before our era (2nd century BC). In some countries it was sold on the streets, and at that time it was very popular. It was a revered dish in ancient Greece.

And this was due to the fact that then, as now, peas were sold and grown everywhere. There are a lot of soup recipes, but it is still unknown which cuisine of the world the recipe belongs to. Therefore, pea soup is prepared in all countries, but everyone has their own, unique recipe. So, in Italy they add dry wine and cheese, in Mongolia - tomato juice and sour cream, in Ukraine - garlic and pork lard cracklings. Each country has its own subtleties, additives inherent in the taste preferences and mentality of the inhabitants.

However, no matter how many recipes there are, all dishes have a single classic method of preparation, and pea soup is no exception. This soup with smoked meats is a classic, because combining peas and smoked meat into a single soup can be called the most successful option. This article offers several options for preparing the dish.

By the way, you can cook it with smoked meats; the calorie content of the dish is only 168 calories per serving, for children and adults. Do not forget about the energy value of products. For example, a low-calorie soup made from peas and smoked meats is suitable for almost 90% of the population, without violating the daily calorie requirement and without causing dissonance in the body.

if the peas are not soaked in water, they will cook for a long time (about 50 minutes);
If you need to get pea soup with whole peas, then it needs to be divided into two parts. One half of the peas is boiled so that they are softened, and the second must be placed in the pan 15 minutes before the end of cooking (the peas to be placed must first be soaked in water for at least 3 hours);
if you like potatoes in soup, but don’t want them to boil too much, then you need to add them after the peas have cooked for 15 minutes.

Adviсe

The traditional version is with smoked ribs. Variations with chicken, any other meat and even sausage are also possible. Children love it when white bread croutons are served with pea soup.

It is better to pre-boil the peas, puree them in a blender until smooth and add them to the rest of the boiling ingredients.

Fish

A dish made from canned fish, river or sea fish (trout, pink salmon) will be tasty if eaten within the first 3 hours after preparation.

Leftover fish soup will not spoil in the cold over the next 48 hours.

Solyanka

The solyanka recipe contains pickled gherkins, capers, spices and various smoked meats. Ingredients pre-treated with marinade can be stored for a long time.

Therefore, the hodgepodge will not deteriorate and will not lose its piquant taste within 72-96 hours from the moment it is ready.

Cheesy

The classic basis of cheese soup is vegetable or meat broth, potatoes, mushrooms and the main ingredient is processed cheese (for quick cooking), hard varieties - Dutch, cheddar or others. The peculiarity of the soup is its creamy, delicate consistency. Pieces of bread are added to the plate, lightly dried on a baking sheet until golden brown. Cheese soup is stored in the refrigerator up to 48, but the taste and creamy texture are not preserved. This is a one day soup.

Ear

The best fish soup is fresh, whether cooked in a pot outdoors or at home. It is not recommended to cook fish soup for future use and use repeated boiling. After 24 hours, its quality deteriorates, and after three days it is unfit for consumption.

Note! Fish soup should not be cooked in aluminum or cast iron containers. The container should be enamel or clay. To achieve a rich taste, the fish is placed in a boiling vegetable broth.

Cold soup

Okroshka and beetroot soup are traditionally summer soups, hearty and refreshing in the heat. They are prepared on an acidic basis - kvass, kefir, whey. These soups can be stored ready-made for up to 2 days.

With meatballs

The shelf life of meatball soup is 48 hours. It is important to consider:

if the composition contains rice, it will swell during the day and the soup will lose its original consistency;
On the second day, the pasta in the broth will become watery.

The taste will not deteriorate if you add frozen vegetables, green peas, and eggplants to the meatballs as additional ingredients.

Lactic

Soups with added milk and cream are perishable. Milk with noodles will become unusable within 12 hours. The term does not change if the composition contains yogurt or condensed milk.

So, the record holders for shelf life are the richest, richest soups: borscht, rassolnik, solyanka. Milk soup has the shortest shelf life. Soups based on beef and pork remain fresh for up to 2-3 days, but fish, dairy and mushroom soups are best consumed within 1 day after preparation. Even if their smell and appearance remain the same, the taste will deteriorate significantly.

Rassolnik

Pickles based on pickled vegetables, pickled cucumbers, and sauerkraut are stored for 3-5 days. Vinegar is added to marinades, and in pickled brine, acid is formed as a result of fermentation. So, pickles contain a preservative, which allows you to leave the soup in the refrigerator for a long time. The only negative is that rice and pearl barley will turn into porridge in 4-5 days.

Kharcho

High-calorie soups are prepared with fatty meat and rice. You can store kharcho soup for only a day. Then the soups turn into porridges.

Shurpa

Soups are prepared with lamb. They are stored for 3 to 4 days.

Shelf life of canned soup.

Type of canned food from which the soup is prepared
Shelf life of the dish

Canned meat soup	From 2 to 5 days
Canned fish soup	1 day, maximum 2 days
Canned mushroom soup	Maximum 3-4 days

How long do broths last?

The basis of the soup is the broth. Its shelf life depends on the set of ingredients.

Vegetable

Broth prepared with vegetables can be stored for no more than 24 hours, so it is not recommended to prepare a large volume of broth for future use. Main ingredients for classic vegetable broth:

carrot;
onion;
celery;
fennel;
parsley root;
Bay leaf.

An abundance of vegetables is also present in sorrel soup and spinach puree soup. They are also recommended to be eaten freshly prepared.

Note! Cabbage broth can be stored for up to 3 days.

Chicken

The recipe for the final dish depends on the method of preparing its base - chicken broth. The fatty, rich “first” broth remains good for up to 48 hours, the leaner “second” broth (prepared after draining the “first” broth) is stored for up to 24 hours. Since chicken broth is the base for many soups and sauces, it can be frozen and significantly extend its shelf life. Freezing must be correct. It consists of sequential actions:

quick cooling;
degreasing (the film that appears after cooling is removed);
straining to separate suspensions of meat and vegetables;
distribution into pre-prepared packages;
indication of packing date on the packages;
freezing at a temperature of about -18 ˚С.

When freezing the broth, the cooked meat can either be cut into cubes and placed in the stew, or stored in the freezer in a separate container. Boiled chicken without broth can be stored without refrigeration for a short time - until completely cooled, plus another 2 hours. Once placed in the refrigerator, it can be eaten within 72 hours, but no more.

Video: how to freeze broth for future use

How to freeze broth for future use and save time in the kitchen.

Watch this video on YouTube

Turkey

Dietary soups are prepared based on poultry meat. It is preferable to include turkey meat and broth in your child's diet. Like chicken broth, turkey soup can be stored for no more than 2 days at a temperature of 2-4˚C.

Beef

For cooking, chopped beef bones with pieces of meat are used. Pre-frying of the main ingredient gives it a beautiful color. To allow the cartilage and tendons to boil, keep the broth on low heat for up to 6 hours. Concentrated beef broth can be stored in the refrigerator for up to 72 hours. Poured into packaging bags, it can be frozen and used for preparing first and second courses.

Meat – assorted

The more saturated the broth, the longer the shelf life. The assorted broth has a high content of fat and gelling components, so it can be safely consumed within three days after preparation.

Note! Cooking times for meat vary. Beef is simmered for up to 2.5 hours, and pork for up to 3. However, the optimal cooking time for concentrated cold cuts broth is 4-5 hours. Then the meat, cartilage and tendons will be boiled, and the broth will be tasty.

Fish

The best base for fish soup is a broth made from fish parts with maximum bone content. Most often they use assorted fish - a mixture of noble sturgeon varieties with table varieties: perch, hake, pollock.

Note! If the eyes and gills are not removed from the fish head, the broth will turn out cloudy, with an unpleasant bitter taste.

You can store fish broth in the refrigerator for no more than two days.

Mushroom

It is not customary to consume mushroom broth without additives, so after preparing it, it is better to immediately cook the soup, or put the mushroom broth in the freezer. Subsequently, it is used to prepare sauces, flavor soups and side dishes. Frozen mushroom broth can be stored for 12 months at temperatures down to -24˚C, but if the temperature in the chamber rises to -14, the product must be used within 4 months.

Worth remembering! Mushroom broth is prepared only in ceramic or glass containers.

Brown broth

This broth is not used for making soups. It is the basis of the classic French demi-glace sauce (glaze). The broth is a concentrated decoction obtained by boiling calf marrow bones, previously baked in the oven. It takes about 5 hours to prepare, so the issue of storing the main ingredient of demi-glace is relevant.

The finished concentrate, placed in the refrigerator, is usable for about 2 weeks. You can extend the shelf life of brown sauce by pouring it into a freezer tray with ice cubes. There it will remain for up to 6 months without loss of quality.

The variety of broths allows you to quickly prepare any soup.

In the freezer

Those who have tried to freeze ready-made soups have experimentally proven that after defrosting they will not be suitable for consumption. The ingredients acquire a loose consistency or become a shapeless mass. And the taste of the dish noticeably deteriorates.

Another thing is to freeze the prepared cooled broth and separately the chopped vegetables for soup. Then it will take a minimum of time to prepare the first dish.

The shelf life of meat broth in the freezer is 6 months at a temperature of -18°C -15°C. But first you will need to strain the broth to remove the thick part from it.

How to freeze correctly

Housewives who have cooked too much soup often ask: can the first dish be frozen? You can put any product in the freezer, and it will definitely freeze. True, it is better not to freeze the soup, since after defrosting all the vegetables will turn into porridge. Only the broth can be frozen. Prepared for future use, it can become the basis for any soup. The broth can be frozen in a plastic container or tempered glass jar.

To defrost, the container with broth from the freezer must be placed in the refrigerator or on the table so that the liquid defrosts at room temperature. Those in a hurry can put the jar of broth in a pan with warm water.

Ukha has an unsurpassed taste only in the first hours after preparation. This dish is not prepared for future use. Fish soup made from fresh fish or canned food is eaten on the first day.

You made a huge pot of soup on Sunday, and the family has to eat it for 5 days in a row. Common situation? But you can be smarter by freezing some of the soup and making your weekday lunches more varied.

How long will soup last in a jar?

If you do not add cream, yogurt or milk, the soup will last 7-9 days. However, if you additionally remove pieces of meat and vegetables (especially onions), this time will even extend up to 2-3 weeks. It is recommended to store canned soups in jars in the refrigerator. When it comes to size, it is recommended to choose jars that will hold as much soup as you can eat immediately after opening them.

Canning soups

This is a very good way to keep extra soup fresh. Ideal for busy housewives. Instead of cooking every day, you can spend the day preparing food for the next few weeks. It is worth remembering that canning should always be combined with the pasteurization process.

Pasteurizing Soup – Why Is It Worth It?

This treatment allows you to maximize the shelf life of soups in cans. Soup cans should be pasteurized. High temperature processes minimize the risk of food spoilage. Once cooled, store the jars in the refrigerator. How long can soup sit in a jar after pasteurization? Tightly sealed jars will allow you to store the soup for up to 2 months. To be on the safe side before eating, we recommend sticking the closing date on the jars.

How to properly store soup

Having prepared the soup for future use, you should then follow simple rules:

Monitor the temperature in the refrigerator. Optimal – 1-5˚С.
Pay attention to the quality of storage containers. If it is a plastic container, there will be a number on the bottom in a triangle indicating the type of material. Plastic marked 1.2 is considered “food grade”. "Single" means the material is suitable for single use. “Two” means that the container is made of polyethylene, which is resistant to temperatures of -80+110˚С. You can freeze broth (soup) in it or heat it in the microwave.
You cannot cook soup in containers made of oxidizing materials. Chowder can be stored well only in enamel, glass, plastic or ceramic containers.
Place food in the refrigerator closer to the freezer.
Close the lid of the food container tightly. The ladle must be removed each time before placing the soup in the cold. Use only a clean ladle for pouring food.
The finished soup with dressing is not frozen. Only broths are suitable for long-term storage.

Determining whether food has become unusable is very simple. The soup will change:

color - it will become darker;
surface - it will become covered with bubbles when souring;
the smell will become sour or simply unpleasant.

If the soup has not been standing for very long, the taste has not changed, and the appearance indicates spoilage, it is better to boil it.

Knowing when to consume soup will help you plan time for work and rest, cook for future use and delight your loved ones with fresh, tasty and healthy food.

Video: How long can soup be stored in the refrigerator?

How long can chicken, fish, mushroom soup be stored in the refrigerator?

Watch this video on YouTube

Video: How long can hodgepodge, cabbage soup, borscht, milk soup, broths be stored without refrigeration?

How long can Solyanka soup, cabbage soup, borscht, milk soup, broths be stored without refrigeration?

Watch this video on YouTube

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How long can you store in a thermos?

In order to have fresh soup for lunch at work, the heated dish can be poured into a clean thermos. True, in this state the soup will last only 2-3 hours, and then it will turn sour. You can first boil it for a few minutes, and then pour it into a thermos, which must first not only be washed, but also doused with boiling water. In this case, the dish will not go sour until lunch.

It is better to take a container or can of cold soup with you to work. When you arrive at the office, place the container in the refrigerator and heat it in the microwave before use. If you don’t have household appliances at work, you can pour hot, moderately salted broth into a thermos. It will stay fresh until lunchtime.

Much has been said about storing soups and how long soup can last in the refrigerator and how long outside. So, it's time for the most enjoyable moment for every chef - discovering new recipes. Start with smoked cucumber soup, because returning to classic recipes can also be a lot of fun. It's time to break culinary boundaries. Indian tomato soup delights with the complex aroma of a generous dose of spices.

Tuscan bean soup looks much more luxurious than the popular soldier's pea soup, so it can be safely served on special occasions. Likewise, Thai shrimp soup is a proven way to impress your guests. Hearty and colorful, Mexican Cucumber Pepper Soup is a great idea to serve your friends a hot meal during a party. Phew, it's getting hot! Don't stop your culinary aspirations because goulash soup is waiting in the wings too. If you want a creamier experience, broccoli cream is the way to go. It's worth making a large batch for several days - especially when you already know how long the soup can last in the refrigerator.

How to tell if soup is spoiled

Even if you know how many days soup can be stored, its quality should be checked daily. And the signs that indicate that the dish has begun to deteriorate are the following:

the appearance of a sour taste and change in odor;
loss of transparency of the broth and a change in its color to a darker one;
formation of foam on the surface with increased bubbling when heated.

Even slight doubts about the degree of freshness should alert you. You should avoid eating sour food, as even repeated boiling will not be able to neutralize the toxins present in the sour product.

Signs that soup has gone bad

An experienced housewife will be able to determine whether the soup has gone bad, not only by its taste or smell, which is what a culinary amateur will first pay attention to. It is enough for her to look at its appearance: if foam has formed on the surface of the first dish, that is, the fermentation process has begun, and it has a non-uniform color, then it is not worth tasting it, it is better to pour it out immediately.

Follow the rules for storing and preparing first courses! This will protect you and your family from possible digestive problems and protect you from poisoning. No matter how much you would like to make your life easier and have more free time, every woman needs to remember: only a freshly prepared dish will have the perfect taste and retain all its beneficial properties as much as possible.

Sources

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https://LetSelSovet.ru/uyut/skolko-hranitsya-sup-v-holodilnike.html
https://skolkogramm.ru/info/skolko-hranitsya-sup-v-holodilnike-gribnoj-rybnyj-gorohovyj-ili-kurinyj-shhi-iz-svezhej-kapusty-ili-uha
https://srazuchisto.com/xranenie-produktov/skolko-dnej-mozhno-i-kak-xranit-sup-v-xolodilnike.html
https://vkusnota24.ru/zapahi/kakoj-srok-hraneniya-supov.html
https://expluataciya-holodilnika.ru/produkty/supy/skolko-i-kak-mozhno-hranit-v-holodilnike-sup/
https://littleone.com/publication/0-6057-srok-hraneniya-pervyh-blyud
https://o-daeda.ru/kak-dolgo-mozhno-hranit-sup-v-holodilnike/