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Old 01-11-2007, 06:48 PM   #1
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Sweet taste in vegetable beef soup

I made a big pot of vegetable beef soup today and it has a sweet taste. Is there anything I can add to get rid of that sweet taste or at least calm it down?

Thanks,
Linda
Front Royal, VA

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Old 01-11-2007, 07:13 PM   #2
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You want to be careful with additions to counteract the sweetness as they could change the flavor of your soup to something you really don;t care for.

What caused the sweetness?

You could try some chile pepper to introduce some heat, or some lemon.
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Old 01-11-2007, 08:05 PM   #3
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I don't really know what caused the sweetness. The only thing I did different was add a little celery and a few carrots. Maybe tomorow night I'll try a little bit of lemon. Thanks for your suggestions. I'll try and remember to post back how it goes.

Thanks again,
Linda
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Old 01-11-2007, 08:14 PM   #4
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To me it is the carrots primarily that add the sweetness, which I often like in soup.

But to each his/her own.

Onions do, but less so.

Agree with Andy, would add a bit of an acid, perhaps vinegar or lemon juice. First thing I thought of was a bit of hot sauce. Or perhaps a dash, just a dash or Worcestershire sauce.

Other tan making a whole bunch more that is not sweet and diluting it, which sounds like an unattractive idea to me, have no other suggestions.

Sorry.
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Old 01-12-2007, 12:42 AM   #5
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I hate to say this but meat gives off a sweet whang when it is going bad just like "blinky" milk. The meat/milk doesn't smell but it taste funny.
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Old 01-12-2007, 02:40 AM   #6
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lemon or vinegar would be my initial ingredient. maybe more salt or extra stock after that if that flavor wasn't what you're looking at.
did you caramelize your veggies?
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Old 01-12-2007, 06:37 AM   #7
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This perplexed me for a long time in soups and stews....The common denominator was always Carrots for me...They impart a "sweet" flavor that to me (IMO) I find distasteful. We will be doing Coq au Vin this week-end and the carrots will be par-boiled/drained and then added towards the end.
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Old 01-12-2007, 09:09 AM   #8
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Yeah, lots of carrots will give the stew a sweet component. I actually like that component though... when it's balanced off with acid and salt. Mastering the balance of Sugar, Salt, and Acid is truely one of the hallmarks of a great cook.

Onions will also add sweetness to a dish, especially if you caramelized them first. I'm not a big fan of Vidalia/Maui's for this very reason unless I'm making a really sweet onion dish.
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Old 01-12-2007, 09:48 AM   #9
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Add some cabbage, which I consider the "secret" ingredient to vegetable soup anyway. It is peppery. More celery will give some salt as will some parsley.
I know I don't know the degree of sweetness you are experiencing and everyone has their own likes, but I think a layer of "sweet" enhances most dishes, including meat/savory. And I don't eat desserts, so it is not a sweet tooth thing.
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Old 01-12-2007, 09:51 AM   #10
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you can pinch some herbs like thyme or marjoram rather than basil which is sweeter to help change the dynamic of soups.
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