Easy Hamburger Soup Recipe (2024)

FAQs

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

And now it's time to make the soup! Throw the hamburger, onion, celery, and garlic in a large pot…. Then brown it over medium-high heat until the meat is totally cooked! Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible.

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

So, although the flavor still feels simple and familiar, it's not boring or flat. I also prefer to make this hamburger soup recipe without beef broth or stock; I prefer to use vegetable stock to balance the flavors out a bit.

Boiling your ground beef is a great idea if you want to cook with leaner, less fatty meat. This is a simple, quick, and easy-to-clean process where you cover the meat in water and brown it on medium heat for for 3-5 minutes or so. Boiled beef is also often used to feed dogs, as it is a great form of protein.

During cooking, beef undergoes many chemical changes, affecting its appearance, taste and texture. Browning or searing the lean outer surface of your beef produces the rich, deep meaty colours, flavours and aromas we love. This browning process is known as the Maillard reaction.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

What are 2 principles of soup making? ›

The document provides 5 basic principles of preparing soup: 1) Starting with cold water. 2) Cutting vegetables to an appropriate size. 3) Selecting a protein such as beef, chicken, pork, or fish. 4) Simmering the soup for 4 hours.

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

Originally Answered: Does simmering soup longer make it taste better? If you're simmering a thing for hours, you will intensify the flavor by cooking off some of the liquid. This might make it taste better, but if cooked too long, it may end up too salty or otherwise be over-seasoned.

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Think of vinegar as the conductor of an orchestra. It can take a cacophony of flavors and sync them into perfect harmony. It both balances and awakens them. Plus, if you accidentally add too much salt to your soup, a little vinegar will tame the saltiness.

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

A secret ingredient is a component of a product that is closely guarded from public disclosure for competitive advantage. Sometimes the ingredient makes a noticeable difference in the way a product performs, looks or tastes; other times it is used for advertising puffery.