Most people remove it when cooking soup, but you shouldn't do that: what is it about?

It turns out that when we cook soup on meat, we should not remove the white foam that forms during this process. Most people do this without even realizing it. But, according to the Pysznosci.pl portal, this causes the soup to lose not only some of its flavor, but also some nutrients. SSPDaily learned more about it.

This foam from the boiling soup is actually a very useful component.

First of all, because the soup with the scale from the meat will have a much deeper flavor and stronger aroma. And this, you will agree, is quite important when we are talking about one of the most important dishes in every person's diet.

This foam also improves the nutritional value of the soup. In particular, it retains more collagen, which is so valuable for our body. This substance has a positive effect on skin condition, improves bone and joint health.

We shouldn't forget about gelatin, which is also found in the foam and plays an important role in the preparation of the soup. In addition to being important for joint health, gelatin also helps to achieve the perfect consistency of the soup.

And finally, the foam on the surface of the first course makes the broth more filling. And this is also very important.