I made a huge pot of vegetable soup and the bottom scorched. I removed the soup, cleaned the pot and put the soup back in, but it tastes like burnt soup. How do I get rid of that taste?
By april smallwood from Connersville, IN
I was making split pea soup. The flame must have been a bit too high and bottom of pot got scorched. Soup smelled and tasted burnt. I used the cinnamon solution and it took away the burnt smell and taste. You need to keep adding it until soup tastes normal. Thank you!
The vinegar and cinnamon totally saved my chicken and dumplings! Thank you so much ladies!! <3
Mandy Y
The cinnamon solution is to add in a tablespoon or so of cinnamon to your pot of soup. It will help to counteract the burnt flavor. Vinegar is also supposed to be good for masking the flavor.
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I made a huge pot of bean soup and burnt it. It has a horrible taste now. Is there any remedy? Thanks.
Debby from Maryland
If you know you have burnt it, without stirring (which will mix up the burned stuff) pour off the main part on the top. Just DON'T STIR...that will mix it! You should be able to at least salvage the part that is on the top.
Once all is mixed from stirring, however, there is not much that can be done.
As another poster said, I use a crock pot for that type of cooking!
I made big pot of chicken rice soup and it tastes badly burnt. Can I make it not taste burnt or take that gross taste away?
You can try straining off the burned parts, especially if it is the rice and adding a small amount of honey to see if that makes it better for you. If after 2-3 teaspoons it isn't better, it is best to start over. I hate when I burn food. So frustrating.
We can't use this one because of severe allergies, but some people use a teaspoon of peanut butter to take away the burned taste.
No matter what you use, or try to stain, rinse, or additives, there will have a hint of this taste. Unless you are adding a stronger ingredient( like tomatoes) this is unfortunately this changes your recipe .
There is a lot of times this just can not be fixed and the soup needs to be thrown away. I know in some cases adding a hickory-smoked flavor to the burned items will help to hide the burned flavor. You can try some hickory-smoked chicken in the soup. Do not add this to the pot of soup just add it to one bowl and see if this helps to hide your burned flavor.
You can try straining it use a sifter.Use the chicen and replace the rest of the soup with fresh stuff.
Sieve is the word you're looking for :) I've put chicken stock which has burnt through a piece of muslin, but the charred taste remains. Made the mistake of disturbing the detritus in the pan so next stop is going to be cinnamon and/or cider vinegar. Touch wood it works out!
Soups and sauces containing cheese can easily scorch if not stirred constantly or if the burner is too high. This is a page about removing the scorched taste from burnt cheese soup.
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I fell asleep, the barley cooked to the bottom of the pot and the soup tastes burnt. Is there a remedy for this?
