Guest guest Posted February 23, 2004 Report Share Posted February 23, 2004 I love making soup..once a week or more during the colder months. I usually add fresh squeezed lemon or lime juice to my soups. I overheard someone mention that they add vinegar to their lentil soup. I was wondering, would this take the place of the lemon/lime quality in my soups? Is there a particular kind you should use or does that vary based on the soup's spicing, i.e. primarily Italian or Indian based spices? Thanks in advance for any info, karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 I have a friend who adds Braggs Apple Cider Vinegar or Balsamic Vinegar to all his soups. I believe the taste between vinegars and lime/lemon is not the same. Also speaking of vinegar-can to much make your joints start aching? StarLadyAstara P.S. Thanks to the moderator for letting me join this group!!! , " bluetulipz " <bluetulipz> wrote: > I love making soup..once a week or more during the colder months. I > usually add fresh squeezed lemon or lime juice to my soups. I > overheard someone mention that they add vinegar to their lentil soup. > karen Quote Link to comment Share on other sites More sharing options...
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