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 thing in a glass or enamel container.
The material from which the container is made is of great importance. Incorrectly chosen dishes cause accelerated spoilage of food 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.
Solyanka
Very high in calories and, frankly speaking, not the healthiest soup, but you can swallow your tongue! Solyanka consists mainly of meat products, including smoked meats, as well as fried onions and pickled gherkins, capers and spices.
Thanks to its composition, the shelf life of this soup ranges from three to five days, with virtually no damage to quality.
By the way, some men admit that after a hearty feast, in the absence of cabbage brine, a plate of fiery hodgepodge in the morning is an excellent way to return to life.
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.
Catering - GOST rules
In cafes, restaurants and canteens, first courses are sold on the first day after preparation. Gastronorm containers called food warmers are used to store soups in public catering. These are pans (kettles) with a hermetically sealed lid, made of steel or other materials that retain heat. Some models have built-in devices to maintain a constant temperature.
The shelf life of soup in a steamer is on average 3 hours and depends on the type of broth. For example, meat with dressing must be sold within 1 hour after cooking, dairy - up to 3 hours. If prepared in advance, then cool the dish completely to +2 – 6°C and put it in the refrigerator. It must be distributed or disposed of within 24 hours.
In exceptional cases, soups made with meat broths are left in the refrigerator at +2 – 4°C for up to 18 hours. After thawing, they carry out repeated heat treatment, taste it, and only then offer it to consumers. This product must be sold within 1 hour.
Attention!
Do not mix leftover soups from yesterday with freshly prepared ones.
The shelf life of cold soups depends on the ingredients included. Leftover okroshka must be disposed of. Kvass can be stored in kegs for 5 days. If dressing is done before serving, vegetable broths can be kept in the refrigerator from 18 hours to 1.5 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.
Soup tricks
- bay leaf is an almost irreplaceable spice when it comes to soups;
- when it’s not yet the season for fresh herbs, dried dill and parsley will come to the rescue;
- when sautéing onions and carrots, it’s a good idea to add a small spoonful of sugar for caramelization;
- it is not necessary to boil the beets for an hour, twenty minutes is enough and immediately under a stream of ice water until they cool completely, so they will become soft and sweet;
- The gills and eyes are removed from the fish heads; they contain bitterness.
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.
Freezing
Is it possible to freeze soup or borscht for storage? Many people are interested in this question, especially if the dish is prepared in large quantities.
Unfortunately, this type of storage is not suitable for first courses. Potatoes and cabbage after defrosting are an unappetizing mass, which not everyone will like. But freezing the broth is a very real idea. This will help save time for preparing borscht. You can also freeze the vegetable dressing separately, placing it in portions in small tight bags.
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.
Cabbage soup
It's great to come home on a stormy day and have a plate of hot cheeks! Those who know a lot about cabbage soup confidently say that they are especially good when they sit in the refrigerator for 24 hours.
Usually they are boiled with meat and boldly served over the next two to three days, seasoned with sour cream and herbs. The exception would be fish or mushroom cabbage soup; it is advisable to eat these immediately or the next day.
Cabbage soup tastes better when it's steeped, but it also has an expiration date.
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.
Lagman
Simply delicious! The unique aroma of bell peppers, spicy notes of garlic and, of course, pieces of meat that melt in your mouth. It is preferable to cook in a cauldron, but it is also possible in a saucepan. The noodles, of course, should be cooked separately so that they can be mixed together in the plate.
Despite the meat base, a large number of vegetables shortens the “life” of lagman to two, maximum three days.
The main thing in lagman is freshness!
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
- https://kakxranit.ru/produkti/kak-xranit-sup.html
- https://myff.ru/hranenie/usloviya-i-vremya-hraneniya-supa-skolko-dolzhen-hranitsya/
- https://Otbelim.com/hranenie/drugaya-produktsiya/skolko-hranitsa-sup.html
- https://vse-o-hranenii.ru/produkti/skolko-dnej-mozhno-i-kak-hranit-sup-v-holodilnike
- 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/
Signs of damage
The condition of the product can be determined by smell or visually. The following signs indicate damage:
- changing a light shade of liquid to a darker one;
- sour smell;
- cloudy film on the surface;
- change in consistency to more viscous and cloudy;
- foam, numerous or single bubbles floating on the surface.
As can be seen from all of the above, there are many subtleties in the preparation and proper storage of soups. Even taking them into account, sometimes you have to deal with the trouble of a spoiled dish. Signs of stale soup:
- sour smell;
- the presence of a cloudy film;
- foam or bubbles on the surface.
No matter how sorry it is, with such signs, even the most luxurious soup must be immediately discarded.
As can be seen from all of the above, there are many subtleties in the preparation and proper storage of soups.
Healthy lunch every day
A must-have dish for every day is soup. And it takes so much time to prepare it. Only the broth will take a long time to cook, so it is prepared in advance. How long can you store chicken broth in the refrigerator? This depends on many factors, which we will consider today.
First courses based on chicken meat are very healthy and nutritious, tasty and aromatic. But such soup is considered the most perishable product. But there are certain rules that will help you keep it a little longer than usual.
