How to properly add a bay leaf so as not to spoil the soup

A bay leaf often appears in the composition of spices for soups.

This seasoning seems to have been created for the first dishes, as it gives them an unusual aroma and a pleasant shade of taste.

What are the useful properties of a bay leaf?

It is customary to add this spice not only because of its bright taste. The fact is that the bay leaf has a rather strong effect on the body.

It is known that it is this seasoning that contributes to the purification of toxins and impurities. Bay leaf helps the organs of the gastrointestinal tract to work well.

Bay leaf also plays a significant role in strengthening immunity.

Which dishes should not be added spice?

Despite the versatility of the bay leaf, there are dishes to which the bay leaf should not be added. Some soups, on the contrary, can be spoiled by the addition of this spice.

For example, it makes no sense to add it to soup if you are preparing a soup based on high-quality fish. A bay leaf is added only if the fish itself has a bitter aftertaste.

If you cook mushroom soup, then you should also give up this spice. Thanks to the bay leaf, mushrooms acquire an unpleasant taste.

You should also not spoil dishes based on chicken broth. Instead of a delicate and light soup, you can get a dish with not too pleasant flavors.

How to properly add a bay leaf?

When preparing soups with fatty types of meat, you should add a bay leaf about 20 minutes before the end of cooking.

If you cook the soup with a fairly liquid consistency, then the bay leaf is added about 5 minutes before turning off.

When preparing dishes with a large number of ingredients and a dense texture, the bay leaf is cooked in a pan for no more than 10 minutes.

It is important to remove the bay leaf after cooking the soup, otherwise the taste of the dish will be spoiled by bitterness.