Anyone who has cooked soup with herbs at least once knows very well that these very greens have a bad habit of losing their natural color due to cooking. Many people would probably like the additive to always look as if it had just been brought from the garden and crumbled. Fortunately, there is one very effective way to help the herb retain its color in the soup.
Surely many housewives do not like it when greens in hot dishes, for example, in soup, lose their natural color. Such a dish does not look as appetizing as we would like. And how nice it would be if the parsley in the broth retained its color until it is eaten! Actually, the color change is mainly due to the effect of temperature. Moreover, very often greens lose their original flavor.
There is one proven way to preserve the color of the greens in the soup (and not only). For work we need a knife, a board and a spoon. Actually, you need an almost ready-made hot broth, parsley and baking soda. While the soup "fits", take the parsley, put it on the board and finely chop it with a knife.
Having chopped greens, we wait for the moment of the onset of boiling in the soup. As soon as it happens, remove the dish from the heat and pour the prepared herbs into it. Immediately after that, add a pinch of soda to the pan on top of the parsley and mix everything thoroughly using a spoon. We stir for 1-2 minutes, then cover the pan with a lid and leave the broth in this form for another 5 minutes.
That's all, the soup is ready to serve, the soda will not affect the taste of the dish, and the greens will look as if they had just been brought from the garden.
If you want to know even more interesting things, then you should definitely read about 7 dishes that are strongly associated with the Soviet Union still.