How long can soup be kept in the refrigerator?

5 factors that affect the shelf life of a soup

Housewives should not be guided by the expiration dates established in the aforementioned SanPiN. The dish can stand for the same 2 days, 4 days, or 10 hours. How much to store a soup created in a non-professional kitchen is determined by the refrigerator and the cooking conditions. There are 5 factors to consider.

Hygiene and cleanliness

To protect the product from microorganisms that will shorten the shelf life, do not forget to wash your hands, dishes and parts of the appliances in contact with food. Disinfect chopping boards.

Change your lips often for dish washing... Do not use the same dirty knives or substrates to cut raw meat and other ingredients. Taste the soup with a clean spoon only, and do not put the one you have licked in the pot.

A short heat treatment is not capable of destroying all microorganisms, and the rapidly multiplying flora will ruin the dish in a day and a half.

Following the cooking technology

Cook the dish as much as indicated in the recipe. Do not skip the stages of browning and other intermediate operations that involve additional heat treatment. Be lazy - the soup will turn out to be undercooked and turn sour in a day.

The shelf life of the soup depends on the cooking technology

Correct combination of ingredients

Broths with dairy components will "live" less than classic vegetable or meat broths. Fresh herbs in a saucepan will shorten the shelf life of the soup to a day and a half, and combinations like cream and citrus - at best, up to a couple of hours.

Use of preservatives

The most common preservative in home kitchens is salt. Add a little more than usual, and the dish stays fresher for longer. Just try along the way to avoid oversalting and ruining your meal.

Storage temperature

Chill the finished soup and immediately put it in the refrigerator, closer to the far wall. The temperature should be below +4 ° С, constant changes at the door will shorten the "life" of the food. Do not leave the container at room temperature for a long time. In the heat, the broth will sour in a couple of hours.

Soup storage rules

In order for the product to remain in the refrigerator longer without losing quality, a number of storage rules must be observed:

1. A stable temperature regime must be maintained inside the refrigerating chamber. Temperature fluctuations spoil the quality of the food.
2. Liquid dishes should be stored in an enamel or glass container. It is allowed to use a food grade plastic container suitable for a refrigerator.
3. The dishes are placed in the most cooled area of ​​the refrigerating chamber. Which shelf is the coldest is indicated in the instructions for household appliances.
4. Only completely cooled food can be put in the refrigerator. Food will cool quickly if the pots are placed in a bowl of cold water.
5. The lid of the pot should close tightly.

Freezing soups or borscht is permissible: defrosted food remains edible for several months. It is better to freeze the broth, and season the dish after defrosting.

Freezing soups or borscht is acceptable

This technique will preserve more flavor. You cannot keep broth in the freezer for more than six months.

The following conditions must be met:

• Store food in containers that do not oxidize and do not emit harmful substances into the liquid. It can be containers made of glass, earthenware, ceramics, food grade plastic, as well as dishes made of metal coated with a layer of enamel without chips, scratches or other damage.
• Put the pan into the refrigerator only after it has cooled down to room temperature. To chill faster, in winter you can put it outside a window or balcony, and in summer in a bowl of cold water and add ice cubes.
• Place the container with the chowder on the shelf with the lowest air temperature. In units with an upper freezer, this will be the first shelf from the top, in models with a lower freezer, it will be the lowest.
• Remove ladles, spoons and ladles from the container, and keep the lid of the pan tightly closed.
• Use a clean, dry ladle to dispense each time.
• Do not pour leftovers into smaller containers. If you still need to free up space on the shelf, when changing the pan, boil it again, cool it and only then put it in the refrigerator.
• During the entire storage period, keep in the refrigerator at 2 ... 6 ° C.

The last point is especially important, since at low temperatures the pathogenic microflora multiplies less actively, and the food does not turn sour so quickly. For control, catering experts recommend sticking a thermometer inside the refrigerator.

Storage features

In order to store the first dishes correctly, you need to adhere to some rules. In addition to the fact that the product should be stored exclusively in the refrigerator, there are several immutable rules.

• Do not put a warm saucepan in the refrigerator! Wait until it cools completely. In this case, it is better to remove it from the stove if its further operation is planned. Also, do not place the container next to heating devices.
• There is no need to leave foreign objects in the broth and store it with them. This applies to spoons and scoops. They provoke oxidation and the product deteriorates very quickly.
• Place the pan in the coldest part of the refrigerator compartment. This is usually the place right next to the freezer. The ambient temperature should not exceed 5 degrees.
• It is not necessary to reheat the entire soup unless it is completely eaten. Better to set aside the required amount and reheat separately.

In hot weather, the soup is stored less than usual, it often happens that it has time to spoil before it cools completely. In order for it to cool down, you can quickly place the container in a basin of cold water.

Signs of bad soup

How to determine the quality of the first courses that are stored for several days? If doubt has crept in about the freshness of the soup, then you should not eat it. In addition, there are obvious signs that the food is spoiled.

One of the signs of the loss of the original beneficial properties is the darkening of the broth. If such a phenomenon is observed, then it is no longer worth eating soup. A characteristic sour smell also indicates a poor-quality product. At the same time, the smell can be subtle and can completely disappear if you smell it, nevertheless, you should also refuse such a dinner. The most obvious sign of a missing dish is a white foamy coating on the surface, when heated it rises like a fur coat. Such a delicacy is categorically forbidden to eat.

Treat your body with care. Even if only one sign of spoilage is noticed, you do not need to eat such a dish, and even more so store it further.

Public catering - GOST rules

In cafes, restaurants and canteens, first courses are sold on the first day after preparation. For storing soups in public catering, they use gastronorm containers - food warmers. These are pots (pots) with a hermetically sealed lid, made of steel or other materials that retain heat. Some models have built-in devices to maintain a constant temperature.

The shelf life of the soup in a warmer is on average 3 hours and depends on the type of broth. For example, meat with dressing must be sold within 1 hour after preparation, dairy - up to 3 hours. If cooked in advance, then the dish is completely cooled to +2 - 6 ° C, put into the refrigerator. It must be distributed or disposed of within 24 hours.

In exceptional cases, soups based on meat broths are left in the refrigerator at +2 - 4 ° C for up to 18 hours. After thawing, they are re-heat treated, tasted, and only then offered to consumers.Such a product must be sold within 1 hour.

Attention!

You can not mix the leftovers of yesterday's soups with freshly prepared ones.

The shelf life of cold soups depends on the ingredients they contain. The remains of okroshka must be disposed of. Kvass in kegs can be stored for 5 days. If dressing is carried out before serving, vegetable broths can be kept in the refrigerator for 18 hours to 1.5 days.

Storing soups in the freezer

You can store broths and soups in the freezer. After thawing, the taste of soups changes for the worse, but only slightly. In domestic household refrigerators, where the freezer temperature is 18 ° C, the shelf life of the frozen first course is 6 months. In order not to ask the question: “How long is it already here?”, You need to leave a label with a date on the package.

Convenient and practical when there is frozen broth "in reserve". It can be used to prepare not only the first, but also the sauce and side dish.

Dishes are frozen, chilled well, in small portioned containers or glass jars. You can use silicone muffin molds to freeze.

Meat broths

If you cooked soup in meat broth, then you can safely store it in the refrigerator for 2 days. It is also worth noting that of all meat broths, chicken is the most perishable. It is not recommended to freeze it. It is best to freeze the concentrated meat broth, if necessary, and then use it to prepare a new dish.

To keep the soup for the maximum amount of time, set the temperature in the refrigerator to no higher than + 5 ° C. The pot with the dish must be kept tightly closed, without spoons or ladles inside. It is impossible to boil several times: all useful substances will go out of it.

Many are also interested in the question of how much soup can be kept in a thermos. The optimal storage time in a thermos is 2-3 hours. In this case, it is better if the dish is just cooked. To exclude the ingress of germs that can provoke premature sourness, make sure that the thermos is perfectly clean. Also, do not immerse spoons in a thermos before dining.

Even if you stick to all the storage rules, the soup can go bad. Signs of this are:

• sour smell and taste;
• the surface is covered with white foam or small bubbles;
• the color is slightly darker than the original.

If you find any of these signs, you should get rid of the dish and not risk your health. After eating sour soup, you can get a serious digestive upset. This is especially dangerous for young children.

no matter what soup you cook and how long you plan to store it in the refrigerator, the main thing is to adhere to all technological standards for cooking and shelf life. Then it will only benefit your body.

Women who combine household chores and work are forced to live at a frantic pace. On their shoulders work, cooking, dressing, washing and children. It is very difficult to have time to do everything and at the same time remain a cheerful and positive person. The main headache is cooking. You can, of course, boil spaghetti and fry sausages, but you won't last long on such food. The family should have a varied and healthy diet.

How many days can soup be kept in the refrigerator - 3 basic rules

The process of preparing the first course is quite time consuming, and often it is done for several days at once.

Soups are sent to storage in the refrigerator, and it is important to know exactly how long they remain usable.

Proper storage of the soup eliminates the risk of poisoning from spoiled food.

Mushroom soup

Mushroom soup stays in the refrigerator for up to 2 days

Mushroom soup is popular in the fall, when it is easy to harvest the gifts of the forest. The store sells fresh, canned, frozen and dried mushrooms all the time. Such a dish is stored a little: the mushroom spoils quickly.

Mushroom soup is stored in the refrigerator for up to 2 days.It is optimal to cook soup for the day. The remaining excess mushrooms are frozen.

Temperature inside the refrigerator

The temperature inside the refrigerator should be between +2 and +6 degrees Celsius. Temperature jumps cause a rapid deterioration in the taste of food.

You cannot leave food to cool in the refrigerator: a temperature jump lowers the quality of the product.

Capacity manipulation

The container is placed in the refrigerator, tightly closed with a lid. Insufficient tightness of the dishes causes accelerated deterioration of food. You cannot leave a spoon, a ladle in the container, even if the first is supposed to be warmed up soon.

It is not advised to heat the whole soup. The required volume is poured into a separate bowl with a clean, dry ladle.

Before putting the remaining food in the refrigerator, wipe the edge of the container with a clean paper towel, then close the lid. If before this the product is poured and stored in a smaller saucepan, it is boiled in it for 10 minutes.

How to tell if your soup has gone bad

When stored properly, food can still go bad sooner than expected. In order not to get poisoned, you need to know exactly when food becomes unusable.

When storing food according to all the rules, they can still go bad sooner.

There are signs that indicate spoilage of the dish:

1. The appearance of a whitish film on the surface. It is not thick, but immediately visible. Bubbles of varying sizes are often present and form foam. The product may not have a bad smell, but it is no longer suitable for food.
2. Darkening of the color. Broth always darkens when spoiled.
3. Change in consistency. When a dish deteriorates, it becomes slimy when cold. If you eat it, the poisoning is guaranteed.
4. Bad smell. The sense of smell allows you to immediately identify the spoiled product. The smell of the dish changes when it is spoiled. It becomes unpleasant.

If even one symptom is identified, there is no first one.

Conclusion

If the soup is not prepared for a single use, you need to know well how much and how food of different composition is stored. This will help avoid poisoning.

It is necessary to be attentive to the quality of food and not to eat food, the storage conditions of which have been violated.

Freezing soup

This optimal method is reliable for arresting the activity of pathogenic microorganisms, but it affects the taste of the product negatively. After defrosting, vegetables and pasta spread out and turn into porridge.

So that the quality of the dish does not change, it must be properly frozen. The shelf life of meat and fish broths after quick freezing in the freezer is 6 months. Be sure to remove vegetables, filter through cheesecloth or a fine sieve, and pour the liquid into food containers that can withstand low temperatures. Cool in cold water, add ice cubes to speed up. Remove fat from the surface.

Close with a lid or tighten with cling film. It is advisable to enclose a note with the date of preparation in the package. After defrosting, it is enough to boil the broth.

Interesting!

Another freezing method that frees up space in the freezer. Suitable for small quantities of product. The broth is poured into ice molds, and when it hardens, it is poured into plastic bags.

Not only meat broths, but also vegetable and mushroom broths are frozen. The conditions for the preparation are similar: boil, strain, pour into molds, first cool to room temperature, and then put in the freezer.

Types of soups

Surely many have heard the expression "daily cabbage soup". It turns out that this dish is able to fully reveal its taste only a day after cooking. When the cabbage soup is standing, their taste becomes saturated, but you should not continue storing the dish for more than 3 days. Especially if it contains sorrel, seafood, mushrooms, and it is cooked in chicken broth. This cabbage soup is consumed within 2 days.

• It is undesirable to store mushroom soup for more than 24 hours, even when it is cooked in a fatty broth and contains a lot of spices.
• The composition of the hodgepodge (pickle) contains pickles, smoked meats, spices. This set of ingredients allows it to be stored for no more than 2 - 4 days.
• Soup "kharcho" is usually cooked in lamb or pork broth and contains a large amount of spices and spices, which allows it to be stored for 3 - 4 days. But rice, which is often present in the recipe for this dish, will swell after 2 days, which will turn the kharcho into a kind of porridge. Therefore, it is best to cook it in small portions and consume it freshly cooked.
• The popular Uzbek soup "shurpa" is mainly cooked in concentrated lamb broth, so it can be stored for 4 - 5 days. But it is undesirable to abuse such food for overweight people and those who have liver problems.

• Beetroot and okroshka will be able to "hold out" in the cold for up to 3 days. And if you store the broth separately from the ingredients, and mix them together immediately before use, the shelf life of these dishes increases to 6 days.
• The storage of milk soup is the shortest - up to a maximum of 12 hours in a cold place. The storage of the first courses, in which there is condensed milk, cream, yogurt, can last the same.
• It is possible to store vegetable soup for up to 1 day. It is considered normal when some vegetables change color after cooling.
• The first dishes cooked on the basis of legumes (peas, lentils, beans) are stored for no more than a day (maximum - 2 days).
• Soup - mashed potatoes, in the recipe of which there is one or more dairy products, are allowed to be stored for up to 12 hours, and without them - up to 24 hours.

Storage periods

There are over 1,500 different first courses. Here's how to keep the most popular types of soups fresh.

Fridge

How long is borscht stored in the refrigerator and other liquid dishes?

Image	Dish
	Meat broth First courses in fatty meat broths can be stored for several days, but not more than 72 hours.
	Chicken bouillon It is possible to determine how much chicken broth is stored in the refrigerator only taking into account its components: if the broth is cooked only from chicken and spices - 48 hours; if the soup contains herbs and eggs - 24 hours.
	Fish soup After 3 hours after cooling, the taste of the fish soup will noticeably deteriorate. You can store this dish in the refrigerator, but no more than 48 hours.
	Mushroom soup The mushroom broth is best consumed immediately after cooking. But in case of urgent need, it can be sent to the refrigerator - no more than 24 hours.
	Cheese soup If the first course is prepared: from processed cheese - 48 hours; from grated hard cheese - 36 hours.
	Borsch Cabbage, which is part of this dish, allows you to store borscht much longer than others: in the first 72 hours no changes will occur at all in the refrigerator with borscht; maximum shelf life – 7 days .
	Okroshka and beetroot The finally cooked okroshka will not lose its freshness in the refrigerator - until 72 hours.
	Milk soup This is the most perishable liquid dish. For him, the optimal freshness period is no more than 12 hours in the cold.
	Vegetable broth Vegetable first courses can be kept in the refrigerator for up to 24 hours.
	Soup-puree If the first course contains dairy products - no more than 12 hours. If there is no milk - up to 24 hours.

Freezer

Finished broths can be stored in the freezer for a very long time.
... If you remove the entire thick part from the composition, then the period will be up to 6 months at a temperature from -15 to -18 ° C.

Instructions on how to properly freeze the broth
:

1. Cool the broth
   ... To save time, pour cold water into a basin and place a pot of soup in it.

1. Pour the broth
   on sealed plastic containers for ready meals.

1. Place a sticker on each serving
   with the date of the freeze.
2. Send the liquid to the freezer
   and use as needed.

Even if you followed all the instructions exactly, the liquid dish may go bad.

Why does the soup sour in the refrigerator:

• temperature changes;
  
• unsuitable dishes;
  
• the container contains metal cutlery
  .

Chicken

The first courses, which are cooked in meat broth, are very tasty and aromatic. Chicken is incredibly healthy and very nutritious for a child. It is not for nothing that children who are just starting to switch to the first complementary foods are allowed to eat dishes based on chicken broth. Making chicken broth every day is quite problematic. Therefore, many housewives are interested in whether it is possible to store broths, as well as chicken soups in the refrigerator for a long time.

Chicken soup can "live" in the refrigerator for no more than 50 hours. Since it is the most perishable product. For example, pork or beef broth soup can be stored for more than 3 days.

To make the chicken broth transparent, clean and tasty, the meat must be placed in ice water. If you need a juicy and boiled chicken, then you need to lay the chicken in boiling water. The main thing is not to miss the moment when the meat starts to boil in order to have time to remove the foam. If you do not remove it in time, then the broth will be in flakes. Remember that chicken broth does not boil well. So, as soon as the broth starts to boil, reduce the heat by half. And one more important tip: you need to store the soup in the refrigerator for a child no more than 1 day. But it is permissible for adults to eat soup on the second day of storage.

Soup storage rules

The temperature for serving hot dishes is at least 75 degrees. Long-term storage has a bad effect on the taste, external qualities and the content of useful microelements. In the restaurant business, the competitiveness of such dishes is significantly reduced.

Ready soups are stored for a maximum of 2 hours. To prevent them from boiling away, not overcooked, water baths are used. Products filled with a lioness can stand for a long time.

Dispensing is done in small portions, the remnants of the old are never added to the new batch. The organic properties of soups are determined for each group depending on the ingredients. In borscht, it is necessary to observe the standard form of chopping vegetables. The color should be raspberry, the aftertaste - sweet and sour, gives the raw beets a spoiled product.

In cabbage soup, the grinding form is also observed, the cabbage should be elastic, soft. The shade is yellowish with a slight sheen of fat, sweetish aftertaste due to early ripening cabbage.

Sorrel soup has a homogeneous consistency, the potatoes are finely chopped. The taste is sour, the shade is dark green.

In pickles, a certain form of vegetables is observed, cucumbers and beets crunch. The color is gray, the fat shines a little, the taste is salty, it smells like pickles.

If pasta soups are placed in a refrigerator, the shape does not last long, gradually the ingredients soften. The base of the broth is liquid, slightly cloudy.

Dairy products contain products with a soft structure that retains their shape well. The color of the liquid is white, the taste is sweet, slightly salty. Bone broths are yellow with brown, smell like meat.

Storage rules

The shelf life is directly dependent on the temperature at which the dish is stored. If the temperature in the chamber is -5 degrees or lower, then the finished soup can last 1-2 days longer.

It is important that the bowl of the soup is well closed. Air must not enter the pan

Also, it should not contain spoons, ladles and other objects. You need to install the pan on a shelf that is as close as possible to the freezer.

How to tell if a dish is spoiled

Regardless of how the soup was stored, it can still go bad unexpectedly.

Before reheating and eating the first dish that has been in the refrigerator for a while, pay attention to the following:

1. The soup has a pungent, sour and unpleasant odor
2. There is white foam or small bubbles on the surface
3. The color of the spoiled soup is dark.

How long can frozen soup be stored

Freezing the soup is not recommended. The frozen food is poorly stored due to the abundance of different ingredients that have excellent shelf life. In extreme cases, when there is nowhere to put the leftovers of the soup, it is frozen for no more than 1 month. It is best to freeze the ingredients separately.

Step-by-step instruction:

• cook meat, chicken broth until tender;
• cool away from the stove;
• pour into a plastic container or silicone molds;

• send to the freezer for 3-4 hours;
• transfer frozen cubes to a freezer bag or airtight container;
• store at a temperature of -18 ° and below for 6 months.

Soup dressing is frozen in separate portions. According to the recipe, the mixture can be any, the only unwanted ingredients are raw onions and potatoes. Onions can spoil the dressing when defrosting, and the potatoes will taste sweet.

Do not put a glass jar of liquid broth in the freezer. When frozen, ice will form and the container will burst.

Shelf life of first courses

There are many recipes for making soups. The shelf life of food is different: it all depends on its consistency, the amount of ingredients.

Meat broths

They are rich in nutrients, rich in flavor and aroma. Such soups are stored in the refrigerator for the longest time: pork is suitable for consumption within 3 days, chicken - up to 48 hours.

Fish soups

It is not difficult to cook food from fish: this product does not need long-term heat treatment Wuhu, kalyu, canned fish soups are stored in the refrigerator for up to 2 days. An exception is a fatty fish broth: it can last only 24 hours.

Mushroom broths

Mushrooms are a perishable product. For this reason, it is not recommended to leave the first courses in the refrigerator: it is better to cook them once.

In general, how much mushroom soup can be stored in the refrigerator depends on its ingredients. Regular broth does not spoil within 2 days. But if it contains cabbage, its shelf life increases to 62 hours.

Cheese soups

They are eaten for breakfast or consumed as a full meal (if they are served with meat, mushrooms). The cheese soup stays fresh long enough: up to 52 hours. But if it is left in the refrigerator for more than 2 days, it loses its delicate creamy taste and aroma.

How much soup is stored

Most often they are prepared for young children: they are rich in nutrients. But such food tastes good only when freshly prepared. It is not recommended to keep it in the refrigerator for more than 48 hours.

How to tell if your soup has gone bad

When storing food according to all the rules, they can still go bad sooner.

There are signs indicating spoilage of the dish:

1. The appearance of a whitish film on the surface. She is not thick, but immediately visible. Bubbles of various sizes are often present and form foam. The product may not have a bad smell, but it is no longer suitable for food.
2. Darkening of the color. Broth always darkens when spoiled.
3. Change in consistency. When a dish deteriorates, it becomes slimy when cold. If you eat it, the poisoning is guaranteed.
4. Bad smell. The sense of smell allows you to immediately identify the spoiled product. The smell of the dish changes when it is spoiled. It becomes unpleasant.

How to tell if your soup has gone bad

No need to rely on expiration date. The refrigerator does not always maintain a constant temperature, the soup was not immediately put into the refrigerator, not completely cooled before being "hidden". Sometimes food will spoil earlier, especially if it had to lie down before cooking.

The main signs of souring:

• the appearance of an unpleasant odor and change in taste;
• for broth - turbidity, loss of transparency, for soup - discoloration;
• the formation of a film on the surface;
• foam formation when cooled and heated;
• change in consistency - it becomes viscous.

Attention!

Darkening vegetables in soup without broth the day after cooking is not a sign of spoilage.

It happens that signs that the dish has spoiled appear only when heated. The liquid begins to foam, the smell of the broth resembles a stale rag, the sourness is felt in the taste. You should refuse to use the product, even if it looks appetizing when chilled. Heat treatment with boiling will not be able to normalize pathogenic bacteria that have begun to multiply in the soup. In this case, lunch can provoke the development of intoxication. It is especially dangerous to give this soup to children.

Cold storage standards

Soups are prepared in various broths: meat, fish, mushroom. Vegetable broth, kefir, milk, kvass can be used as a basis.

Technologists advise for future use, that is, for 2-3 days in advance, prepare only broth, and then cook a new dish on its basis every day. If it is not possible to cook fresh soup every day, after the end of cooking, put the pan to cool on a wooden stand, and then put the cooled dish into the refrigerator. In the refrigerator compartment, the soup will stay fresh for 1 to 4 days. It all depends on the ingredients included in the first course.

Based on fatty meat broth

Beef soup with vegetables and cereals can stand in the refrigerator for 3 days. You need to collect a portion with a dry and clean ladle.

With herbs and eggs

Sprinkled with herbs and eggs at the end of cooking, the soup should be eaten on the first day. Such a dish is not stored for a long time, it quickly deteriorates.

Mushroom

It is better to eat soup with mushroom broth on the first day. Over time, the taste of such a dish deteriorates. It is not recommended to store it for a long time. The maximum shelf life is 24 hours.

Fish

The ear has an unrivaled taste only in the first hours after cooking. Such a dish is not prepared for future use. Fresh fish or canned fish soup is eaten on the first day.

Cheese

Cheese soup cooked in chicken broth, without spoiling, can stand in the refrigerator for 2 days. True, after a certain period of time, the taste of such a dish deteriorates. Better to eat it immediately after cooking.

Borsch

Borscht cooked in meat broth can be kept in the cold for 3 days. If the dish is cooked on chicken meat, it is better to eat it in 1-2 days. Unlike other products, borscht only gets tastier over time. The liquid absorbs the aroma, nutrients from vegetables and meat, acquires a jelly-like consistency.

Rassolnik

Dishes based on pickled cucumber brine can stand in the refrigerator for 2 days. The pickle will not deteriorate on the third day. True, it will already be tasteless.

Kharcho

This high-calorie dish is made with fatty meats and rice. You can store it in the cold for no more than a day. On the second day, the rice will swell, and the kharcho will resemble porridge.

Shurpa

Thick vegetable shurpa based on lamb broth can be stored in the refrigerator for 3-4 days, no more. True, such a dish is considered very heavy and it is advisable not to abuse it.

Beetroot

Botvinya, beetroot or okroshka is a salad of vegetables and meat. The cut piece can be stored in the refrigerator for 2 days. To prepare the beetroot salad, season the vegetable salad with beet broth or kvass. Okroshka can be made with kefir.

Lactic

It is considered the most perishable dish. Milk soup prepared in the morning can stand in the refrigerator, without spoiling, until the evening at the most. Its storage period is 10-12 hours.

Vegetable

Soup cooked with vegetable broth can be stored in the refrigerator for 2 days. Over time, the color of such a dish may change. However, discoloration is not a sign of deterioration.

Soup-puree

If milk or sour cream was introduced into the composition of such a dish, then the storage period is only 10-12 hours. This perishable product is best eaten immediately after boiling.

With meatballs

Vegetable soup with meatballs can stand in the refrigerator for 2 days.True, his taste changes for the worse over time. It is better to cook this soup in small portions and eat it right away.

Pea

Traditionally, pea soup is prepared with smoked ribs. Instead, you can take brisket or sausage. It is advisable to eat such a soup during the first 1-2 days.

Cabbage soup

Soup cooked from sauerkraut in meat broth can stand in the refrigerator for 2-3 days. The most delicious is the dish that languished in the oven for 3-4 hours and was infused for some time in a warm place. True, you need to eat cabbage soup prepared using this technology immediately after cooking.

Soup storage containers

It is best to store the product in the same saucepan in which it was cooked. At the same time, do not leave the dish in aluminum, Teflon or stainless steel dishes. For storage, containers with tight-fitting lids are used:

• ceramic tureens;
• glass jars;

• plastic sealed containers;
• enameled bowls with a lid.

All containers must be dry and clean before pouring the finished dish into it. It is necessary to transfer the soup from the pan immediately after cooking, while it is still hot.

In no case should the soup be left in a bowl with broken enamel. So the metal is in direct contact with the broth, and the product deteriorates 2 times faster.

Use only dry ladles, ladles, stainless steel, ceramic or plastic spoons. Cutlery must be removed from the container before putting the soup in the refrigerator.

Shelf life of first courses

There is no definite answer to the question of how much soup is stored in the refrigerator. This primarily depends on the ingredients in the first course.

In order to find out how much broth is stored in the refrigerator, you need to consider the most popular first courses:

• Mushroom soup definitely shouldn't be left on for long. It is advised to prepare it in the required amount for a single use to avoid digestive problems. If there is a need for storage, then it is allowed to leave it in the refrigerator for no more than one day, and preferably less.
• Fish soup should also not sit in the refrigerator for a long time. Fish is a perishable product, the storage time should not exceed twenty-four hours, with rare exceptions, it is allowed to keep the broth for up to forty-eight hours.
• Meat broth is the leader in terms of shelf life among other soups. The temperature regime in the refrigerating chamber should not exceed five degrees. Under such conditions, it can be stored for three, and in some cases seven days. How much borscht can be stored in the refrigerator also becomes clear, since it is prepared on the basis of meat broth. Due to the content of cabbage, this tasty and very healthy dish can easily stand in the refrigerator for up to 5-7 days, and at the same time its taste will not suffer at all.
• How much chicken broth is stored in the refrigerator depends on the additional ingredients that make up it. In the event that the broth is prepared with the addition of potatoes and spices, then its shelf life is two days. And if greens and chicken eggs are also present in the soup, then the time is reduced to one day.
• The suitability and benefits of boiled vegetable soups are also not durable. They need to be consumed within 24 hours.
• Lovers of pea and bean soups should remember that it is advisable to consume them within twenty four hours. Longer storage is allowed, but no more than two days.