Food - Drink
Why Your Soup Should Always Include An Acidic Component
By HANNAH MCQUEEN
As the days grow darker, colder, and shorter, many home cooks are boiling hearty stews and soups that feel like a cozy hug in a cashmere sweater. It's very easy to make a decent soup, but creating a perfectly-seasoned bowl involves effort, timing, and ingredients that create a well-balanced flavor, including a hint of acid.
Adding an acidic ingredient to your soup can heighten and amplify the other ingredients' natural flavors, and a bit of acid is also an effective way to balance out a soup that's too salty. You can add your secret acidic ingredient during the cooking process and/or right before serving, for an even brighter pop of extra flavor.
The type of acid you add depends on the flavors already present in your dish; if your soup contains mild and sweet fresh tomatoes, canned tomatoes that are more tart are a great boost. Some other examples include vinegar, fresh lemon or lime, pickled fruits or vegetables, white wine, or even yogurt in a creamy soup