Chicken soup help!
I recently made chicken stock (for matzo ball soup), and it turned out too sweet. I followed a pretty basic recipe: a whole chicken, some extra chicken bones, carrots, turnips, onion, tomato, all simmered for a couple hours. should i take out the vegetables earlier? less vegetables? I'm just not sure why this batch turned out sweeter than usual, when any chicken stock recipe I find looks like what I did.
Carrots, turnips, onion & tomato are all sweet - you need celery and herbs (parsley & bay leaf are most common) to balance them out. I personally like to toss in a garlic clove and peppercorns too.
And FWIW, I've never used tomato in my chicken stock, nor have I seen a recipe that calls for it. Tomato products are usually only found in brown stocks used for things like demi-glace and brown sauces.
i don't mean to sound critical but I have never known anyone to use tomato in the stock/soup base for chicken soup with matzoh balls. I always use:
Chicken and bones
maybe a hint of garlic depending on taste
Bring to boil and skim, reduce heat and continue to skim. cool overnight. bring to a boil the next day. strain if you like a clear soup/broth with matzoh balls.
I'm truthfully not familiar with cooking with turnips...is possible that it made your soup starchy/sweet? What kind of "sweet" was the taste?
I think chicken stock is about the chicken. I only add onions, celery, peppercorns, and maybe bay leaf and/or thyme. If I'm using the stock for something Asian, I'll put in some fresh ginger (and no bay leaf or thyme).
An old ATK article said that carrots don't add any flavor to stock, so I stopped using them.
Not many Americans know the flavor of ginger in Asian cooking. I have also become a fan of Galanga root a very similar but sweeter variety. I love to make Tom Yum soup with Lemongrass another great Asian flavor. I'm now plying my art at Pho a Vietnamese noodle broth dish. As far as Carrots I believe they add a delicate sweetness and balance to most but not every soup. Bay leaf, thyme, rosemary, peppercorns all added to taste. That's what's great about soup. There are no boundries.
Make chicken stock with chicken.
Don't throw in all those aromatics and veggies. Save those for the soup you eventually prepare.
Water, chicken (carcass, bones, etc.) and a bit of vinegar (optional) is all you need for great chicken stock.
This is from Lidia Bastianich. All clear broth stocks basically use what I refer to as coc, no k. lol. Carrots onions celery and what ever meat and/or bones you would like. You can do meatless and have a vegetable stock. The other vegetables especially turnips and parsnips can be very overpowering. Add these per recipe to acquire the taste you want. Tomatoes I found quite acceptable. Remember stock is a base and should be neutral in flavor but not bland. I found those three ingredients to yield a very smooth broth. Lidia knows soup. I've been making soups that way for years and have had rave reviews. I would make about three gallons and from that three or four different soups. We all strive to find that "soup nazi" inside us. "from Seinfeld" Anyway, soup's on! nothing better.
I never add parsnips to soup & always cut back on the carrots because I personally dislike sweet stock, & both the above are common culprits.