Last Updated on December 31, 2022 by Shari Mason
Nothing is more disheartening than making a huge pot of hearty vegetable soup but accidentally burning it because you left it unattended for a few minutes.
You know you can’t turn back time and have it removed from the stove perfectly. So you’re looking for ways how to get the burnt taste out of the soup.
Good news – we’ve got solutions for you. Let’s get started.
5 Ways to Get Burnt Taste Out of Soup
1. Switch to a New Pot
One of the simplest ways to remove the burnt flavor from a soup or stew is to ladle it into a new pot.
Make sure you don’t go to the bottom and scrape up the burnt base. This will defeat the purpose of removing them with good liquid and vegetables.
Slowly reheat in low flame and taste. You can also add other ingredients as needed to make up for what was lost during the transfer.
2. Add Sugar or Honey
A tablespoon of honey or a teaspoon of sugar may help to cover up the burnt flavors, as well as the burnt smell.
But you can use any sweetener (like peanut butter). Depending on the soup you’re cooking, a small cup of diced tomatoes or tomato sauce is another option.
A vichyssoise that relies on potatoes and leeks for its creamy appearance will not work this way, but these additions can save a vegetable soup. Taste it and add sweetener if the flavor is too strong.
You can use some sautéed or caramelized onion to eliminate the burned flavor. Before cooking, make sure you’ve transferred the ingredients to a big pot or pan.
3. Add in Raw Potatoes (Discard potatoes after cooking)
If you use potatoes in your soup or stew, remember that they absorb flavors from the pot, including the scorched taste.
Remove the burned stuff, switch pots, and add a fresh, raw potato sliced quarterly to the burnt soup mix. Set it aside for about 15 minutes.
If you ought to add potatoes back into your dish, parboil fresh potatoes for 10 minutes. Remove the raw potato you add earlier, then add the potatoes you parboil.
4. Mix in Vinegar, Lemon, or White Wine
If there’s still a burnt taste after doing the previous methods, a dash of lemon juice or any vinegar in a small amount can help. Taste it after each addition to see if it changes the burned taste.
Another option is adding a splash of sherry or Madeira wine to mask the burnt taste and adds flavor and substance to your vegetable soup dish or any other food.
5. Sprinkle Cinnamon
A cinnamon solution can also help remove the burnt taste from soups and enhance the flavor.
After you switch your pot, you can sprinkle some cinnamon on the soup (be it potato soup, chicken stock, etc.). This will take away the burned smell and taste of the dish.
How To Prevent Soup From Burning
Keep an eye on the process when thickening liquids to condense the flavor. Condensing for an extended period frequently results in a burnt base and pungent relish. But how long is tomato soup good for in the fridge?
Cook in Low Heat
You don’t need high heat to cook soup. So we suggest maintaining the heat to low. This way, you can avoid getting the taste burnt. But, do not ever leave the food cooking unattended, even if it’s on low-fire.
To avoid burning the food you’re cooking, constantly stir or as needed. This will prevent the liquid from getting exposed to too much heat – causing it to smolder.
Why is your soup burning?
The soup burns because the meats and vegetables in the broth can stick to the bottom of the pot and scorch, even if the liquid is not boiled away.
Cooking at an excessively high temperature or not stirring enough can result in this culinary disaster.
Is it safe to eat burnt soup?
No, you should not eat burned soup as much as possible. Eating burned soup would deprive you of the soup’s healthy nutrients.
Furthermore, it has an unpleasant taste and odor. If burnt soup cannot be salvaged, it is best to discard it.
Let’s Sum It Up
Soups, like any other cooked food, can burn.
What’s interesting is that – there are ways to get the burnt taste out of the soup. All the methods mentioned above are effective, from switching pots to adding the raw potato, sugar and honey, vinegar and lemon juice, and sprinkling some cinnamon.
But, you can avoid this if you pay close attention while cooking in low heat  and stirring constantly.
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