A Popular Spice That Ruins Your Soups - Even Experienced Cooks Make Mistakes 0 5

Even the most experienced cooks sometimes make mistakes by adding spices to their first courses that do not suit them at all. And while it may seem that the aroma will become richer, the result is often the opposite; the taste of the soup or borscht becomes sharp, heavy, and bitter. Professional chefs warn that one popular spice can ruin even the perfect broth.

Which Spice Should Never Be Added to Soups and Borscht, Yet Is Often Used

This is ground black pepper, which many consider universal. However, it is not recommended to add it to hot first courses during cooking. The reason is simple — when boiled for a long time, this spice loses its aroma and imparts bitterness and an unpleasant aftertaste.

Chefs explain that the essential oils contained in black pepper are destroyed by high temperatures. Therefore, soups and borscht acquire not a pleasant spiciness, but a sharp, burning note that overwhelms the taste of vegetables and meat.

When and How to Properly Add Pepper

To keep the dish aromatic, black pepper should be added just before serving. Professional chefs also advise:

• for broths and soups, it is better to use whole peppercorns rather than ground;

• to add it at the beginning of cooking, but remove it after cooking to avoid bitterness;

• 2-3 peppercorns per pot is sufficient.

What Can Be Added Instead of Black Pepper

To give the dish a piquant flavor without bitterness, try the following alternatives:

• bay leaf — adds aroma but does not change the taste;

• celery and parsley root — makes the broth rich;

• dried garlic and nutmeg — provide a delicate spiciness.

These spices pair well with vegetables, meat, and grains without overpowering their natural flavor.