I make a big pan of broth every couple of weeks. I use the broth mix from tesco which has been soaked overnight. Fresh ingredients are carrots, potatoes, leek, onions and neck of lamb for flavour. I normally make enough to do two days. However, sometimes ( not always ) the soup is off on the next day. I've just looked at it and it looks as though it's fermenting.
Why should it do this ? Could it be the lentils as it's also happened with carrot & lentil soup ? Anyone else had similar problems ?
I'm wondering if it could be our water supply. On saying that, I also made a pan of carrot & lentil soup for my wife yesterday & that's fine today.

Hi 1281

My mother won't put potatoes in any soup where she used broth mix. She always said that it made the soup go sour. Now I don't know if this an old wives tale, but you might try adding the potatoes at the end rather than cooking them in the soup.

Hope that this helps

janny

That's just what I did yesterday. I don't think it's the potatoes as the same thing's happened with plain carrot & lentil soup. Something's making it turn sour but what
It doesn't happen every time. I've used fresh veggies, and frozen ones, and the same thing happens. I ALWAYS soak lentils or broth mix overnight and rinse it well so it can't be that.

Thanks for the tip re the potatoes though.

I have no problem with potatoes in my soups. The only time I have had problems with "fermenting" soup is when I haven't cooled it and put it in the fridge to keep it chilled until the next day.

Any soup, stock, or broth should also be brought back to the boil and kept at a rolling boil for 10 mins if not every day then every other day to keep it safe.

The pan's too big to go in the fridge. This has only been happening in the last few months. I've been making soup the same way for years and I'm really puzzled.

1281

Picking up on Rosti's point, could it be that the area you're cooking in is warmer than before?

Sounds daft I know, but my mum used to make huge pots of soup on a Sunday and we'd still be eating it on Tuesday or Wednesdayby which time it was so thick you could almost cut it into slices. It didn't go off, but I wonder if that's because our kitchen wasn't heated very well!!!

I'm keen to understand why the fermenting might be happening. It has happened to me in the past and because I love soup, I'd be keen to avoid a recurrence!

jan

Jan, the kitchen could be warmer as the house has been insulated a few months ago. However, it DID happen before we got the cavity insulation done as well. Maybe I just need to take it off the hob sooner, and leave the lid off to let it cool quicker.

Any soup or broth MUST be cooled and chilled to keep it save. If you are keeping it on the stove that is why it is fermenting and going off.

I cannot comment on why it is doing it now and didn't before, but I can say that keeping it on the stove is not a safe way.

If the pan will not go in the fridge you need to split it into different containers to put in the fridge or even freeze some, in the portion sizes you need to use.

I think I'm going to have to do that Rosti. Thanks for the suggestion

Pleasure, you have better results and come back to tell us about it.

I'll try & remember