Difference between soup and soup. Which ingredients differentiate the two recipes

The difference between soup and soup

While some say the soup is sweet and the soup is sour, well, not all soups are sour. There are places in Romania where the soups are not soured, so the element that makes the soups sour cannot be emphasized as one of the factors that differentiate the two dishes.

Consistency

While the soup is a long broth without many ingredients, the soup contains a lot of vegetables. Both can include pieces of meat, although the soup is more prepared with chicken.

The consistency of the soup will be thick. Many people choose to add beaten eggs towards the end of the soup, just to get that thick consistency. Add the finely chopped celery, parsnips, parsley root, bell pepper, courgettes, tomato, onion and carrot to the soup. Depending on the type of soup, beef chunks, chicken wings, potatoes, chicken chunks, turkey meat, bird necks or claws, or bone-in pork chunks are added.

On the other hand, the soup is what is left over after the vegetables and meat have boiled for a long time. In the soup, many prefer to add whole vegetables so that they can be removed and a clear juice remains.

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Vegetables

While many vegetables are added to the soup, depending on the season and availability, only a few are used in the soup.

The soup is rich in vegetables, more colorful and diced. In the meantime, the “bleaches”, ie root vegetables, are added to the soup to flavor the juice.

They are removed at the end and only the pieces of carrot or normal or sweet potato, if used, remain.

So the soup has a lot more vegetables than the soup, where the vegetables are only used to flavor the final liquid.

Gnocchi or noodles

Unlike soup, soup doesn’t have as many vegetables, so it needs an extra element so you don’t just eat a flavorful broth.

So soups often contain fluffy gnocchi made with eggs and semolina or homemade noodles or pasta.

A soup without these elements is just a flavored broth of meat and vegetables.

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Tomato juice or tomato paste

Soups are often red, because tomato paste, tomato juice, pasta or even diced tomatoes are added towards the end.

These ingredients play the role of adding acidity, as well as flavor and color. The soup will never have tomatoes or tomato derivatives.

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The soup does not need acidity, but the sweetness of vegetables such as carrots, potatoes, sweet potatoes.

Meat

The soup usually contains chicken broth. It can be made with any type of meat, but pieces such as chicken breast, chicken breast, or wings are more commonly used.

The soup, on the other hand, can be prepared with any type of meat, from pork belly, to bones, giblets, bird necks, veal, lamb and many other types.

SPICES

While the soup uses only salt and pepper, sometimes even concentrated soup cubes, the soup uses paprika, tarragon, thyme, and many other herbs and spices.

The soup is a simpler version of the soup, in which the broth plays the most important role, along with the noodles or dumplings. The soup is thicker, with more spice and a more complex taste.

Photo source: 123rf.com

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