Discover the secret ingredient to elevate your chicken soup

Chicken soup is undoubtedly a consistently popular dish and holds a special place in our nation's culinary heritage. This aromatic broth, made with meat and vegetables, not only warms and satisfies but also evokes memories of family dinners and holidays. Preparing the perfect chicken soup is an art that requires time, patience, and the right ingredients.

The key to success is choosing high-quality meat, preferably several types, such as beef, chicken, or goose. Vegetables like carrots, parsley root, celery, and leek add flavour and aroma to the broth. Spices such as bay leaf, allspice, and pepper are also essential elements of chicken soup, enhancing its taste and giving it a unique character. It turns out there is one more surprising ingredient that appears in some recipes.

Experienced chefs suggest that the secret to chicken soup's intense flavour and aroma is adding a tablespoon of vinegar at the start of cooking. This seemingly insignificant ingredient brings out the best flavours from the meat and bones, especially appreciated by lovers of rich, meaty broths.

Interestingly, vinegar does not affect the final acidity of the soup, as its taste neutralises during prolonged cooking. Remember not to overdo it - one tablespoon per pot is enough. Of course, this trick works primarily for traditional meat chicken soups and not necessarily for vegetarian versions of this famous soup.

Before adding a tablespoon of vinegar to chicken soup, remember that not all vinegar is the same. Therefore, choose the best quality. Whether it is apple cider vinegar, rice vinegar, or white vinegar, all will bring out the soup's deep, meaty aroma.

Treat it as a culinary experiment and see if adding vinegar suits your taste. An alternative to this ingredient could be lemon juice, but it should be noted that it may slightly acidify the soup's flavour.