Why Does Soup Thickener Become Lumpy?

When preparing the soup, one of the most important moments is the thickener. Thanks to the thickener, the soup is not so watery, and at the same time it becomes very tasty. Often, however, when mixing the thickener with the soup, it becomes lumpy, which is not at all pleasant and affects the taste qualities. In order for the thickener not to become lumpy, we must follow a few simple rules.

Most often, prepared thickener includes eggs, a few drops of vinegar and yogurt. First, you need to beat the eggs very well. Add a little vinegar in them (it is added precisely to reduce the risk of the thickener from becoming lumpy). Add the yogurt to them and mix carefully until a homogeneous mixture is obtained.

The next important point is the mixing of the thickener with the soup. Note that the soup should already be ready, removed from the heat and slightly cooled. Skim some of the soup broth and mix it with the thickener. Stir vigorously and add a little more broth. It is necessary that the temperature of the thickener becomes close to that of the soup, otherwise the unpleasant lumpiness occurs.

Then pour the thickener in a thin stream, stirring continuously. You now have a nicely made soup with a thickener, and if you want you can prepare one of the following recipes: chicken soup, spinach soup, zucchini soup or traditional tripe soup.