Rescuing a Sour Soup: Tips and Tricks for Fixing a Culinary Mishap

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SUMMARY

The discussion centers on the issue of a sour taste in vegetable soup that has been improperly stored and potentially contaminated with mold. Participants emphasize that the sourness is likely due to the presence of organic acids produced by bacteria and molds, which can lead to health risks such as indigestion or diarrhea. The consensus is to discard the soup rather than attempt to salvage it, as the uncontrolled fermentation process lacks the safety measures found in traditional souring methods, such as those used in brewing Berliner Weisse.

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  • Understanding of food safety principles
  • Knowledge of fermentation processes
  • Familiarity with bacterial growth and its effects on food
  • Basic cooking techniques for soup preparation
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  • Research food safety guidelines for storing and handling soups
  • Learn about controlled fermentation techniques in cooking
  • Explore the role of lactobacillus in food preservation
  • Investigate recipes for traditional sour soups and their preparation methods
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Culinary enthusiasts, home cooks, food safety advocates, and anyone interested in fermentation and soup preparation techniques.

Irish Guy
Thank you for the welcome. I was looking for an answer for a cooking problem and found an answer that did not quite fit.
I made a huge amount of vegetable soup, kept boiling it some of it stuck to the bottom changed pots left it for two days, some mould formed on the top sides removed the mould blended the vegetables and after tasting it tastes a bit sour. Any idea why and what can I do to rescue the big pot of soup.
 
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I don't know what you are used to eating, but it sounds like the soup has gone bad, no telling what kind of nasty bacteria could have grown, not to mention the mould that is in there. I would not eat it. Throw it out.
 
A sour taste is usually associated with acidity.
The bacteria and moulds Evo mentioned often excrete organic acids as a food breakdown product.
While eating 'gone off' food isn't usually lethal, it's definitely not healthy, could easily produce indigestion or worse, such as diarrhea.
 
Coincidentally, we went to a Polish restaurant over the weekend with friends, and while researching the place, I came across recipes for a sour soup. The process is similar to the process for souring some beers, like Berliner Weisse. Some grain is left in water to sour for several days. Grain is full of lactobacillus, which produces lactic acid, which protects it from other bacteria and mold that might be bad for us.

http://www.lthforum.com/bb/viewtopic.php?p=221326

But since you did not use a controlled, documented process, I'd toss it. Lactic acid = nice bright and tangy, mold could be bad.
 

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