The different types of soup thickeners. If you open up the old cookbooks, you will find that there is almost no soup without an egg based thickener in it. This is done for two reasons.
On the one hand, the thickener gives a finished look and density to the soup and on the other - the well-prepared thickener is able to hide some of the flaws of the soup.
As a rule, thickener is placed in the soup at the very end of its preparation. Depending on what kind of thickener you intend to use, the thickener can be added a few minutes before removing the soup from the stove or even after removing the soup and letting it cool slightly.
When adding a boiled thickener, which is made with an egg, yoghurt and flour, the thickened soup is left to boil on the stove for a few minutes.
However, if you have decided to thicken a aromatic chicken soup with a plain thickener, prepared only with yogurt and an egg or yogurt and an egg yolk, then you need to remove the soup from the stove, add some of the broth to the thickener to temper it and only then add it to the finished soup.
This thickener is typical for the well known meatball soup.
