How many days can you store soup in the refrigerator and how?

Often, due to heavy workload, there is neither energy nor time left for cooking, and many people do it for future use. We can say with confidence that cutlets with pasta can remain fresh in the cold for several days. What if we are talking about first courses? For example, how many days can you keep soup in the refrigerator? Read about this further below.

Storage rules

The storage conditions for soups are the same as for other first courses. Perhaps the most important of them is the temperature regime. The pan with the first course is kept on the coolest shelf of the refrigerator at a temperature no higher than +5°C.

Another important storage condition is the correct choice of dishes. Aluminum containers and stainless steel pans should not be used. Harmful substances that are released when a liquid dish interacts with metal can cause serious harm to the human body, as well as negatively affect the taste of the dish and shorten its shelf life.

Storing soup in the refrigerator can only occur after it has cooled. If a dish is put in the refrigerator warm, or even worse - hot, after cooling its quality will change for the worse. In addition, condensation that forms from evaporation can harm the refrigerator itself.

Many people leave a ladle in the pot with their entrees. This cannot be done, as food quickly oxidizes and will spoil much earlier. Be sure to tightly close the container with a lid, otherwise the soup will begin to actively evaporate and absorb the odors of other products.

The entire container of soup should not be heated before use. It is enough to pour the required amount into a smaller saucepan.

In the summer heat, any food spoils much faster, so immediately after cooling the dish is sent to the refrigerator.

Main types of broths

Lactic

The most perishable of all soups are milk and cream. Unlike borscht or cabbage soup, which need to be steeped, freshly brewed milk soup with pasta, homemade noodles, noodles or rice tastes better when heated. Therefore, it is recommended to cook it at once. Leftovers can be stored in the refrigerator and reheated for dinner or breakfast.

The maximum storage time for dishes made with milk or cream is 12 hours.

Store food in containers that do not oxidize and do not release harmful substances into the liquid. This can be containers made of glass, earthenware, ceramics, food plastic, as well as utensils made of metal coated with a layer of enamel without chips, scratches or other damage.
Place the pan in the refrigerator only after it has cooled to room temperature. To cool faster, in winter you can put it outside the window or on the balcony, and in summer you can put it in a bowl of cold water and add ice cubes.
Place the container with the stew on a shelf with the lowest air temperature. In units with a top freezer this will be the first shelf on top, in models with a bottom freezer it will be the lowest.
Remove ladle, spoons and ladles from the container, and keep the lid of the pan tightly closed.
Use a clean, dry ladle each time for serving.
Do not pour leftovers into smaller containers. If you still need to free up space on the shelf, when changing the pan, boil it again, cool it and only then put it in the refrigerator.
Throughout the entire storage period, maintain in the refrigerator +2...+6°C.

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Storage standards

According to GOSTs, the shelf life of soup from the moment of preparation cannot last more than 24 hours. The completely cooled dish is placed in the refrigerator at a temperature of +2°C -+6°C. These standards must be adhered to in catering organizations, but at home, soup is most often stored longer.

Leaving the first dish in a warm place is only permissible for a few hours, after which it will begin to sour. The souring time depends on the composition of the dish and the type of broth.

Still spoiled?

Even if stored properly, a product can spoil before its expiration date. You need to pay attention if the dish:

foam appeared;
when cold, the broth has a slimy consistency;
The heated dish smells unpleasant.

In this case, the risk is not justified. It is better not to eat such food.

It’s good when the housewife keeps a pot of soup in the home refrigerator, as a sign of caring for loved ones. And how long to store this food is now known.

If you look at the sanitary standards used in public catering establishments, the answer will surprise you.

Cold storage

How long you can store soup in the refrigerator depends on the type of broth and the composition of the ingredients:

based on fatty meat broth - up to 3 days;
chicken broth with spices - up to 2 days;
any soup with herbs and eggs - 1 day;
mushroom soup no more than a day;
fish soups should be consumed within 24 hours (with rare exceptions within two days);
cheese soup (based on processed cheese) can last for 2 days;
cheese soup (based on hard cheeses) - 1.5 days;
borscht - more than 3 days.

A characteristic feature of freshly cooked fish soup is that its taste deteriorates after only 3 hours. Therefore, it is more correct to use it fresh, without resorting to storage.

A film of fat forms on the surface of the cheese soup, which is considered normal and does not affect its storage time.

When the meat broth is kept separate from the other ingredients of the soup, it will be possible to extend its storage time to 1 week if you boil it again, cool it quickly and put it back in the refrigerator every 2 days.

What should you consider when storing soups?

The quality of storage is determined by several main factors. Taking them into account will help you avoid premature spoilage of the product.

Temperature inside the refrigerator

The temperature inside the refrigerator should be between +2 and +6 degrees Celsius. Temperature fluctuations cause a rapid deterioration in the taste of food.

You cannot leave food to cool in the refrigerator: a jump in temperature reduces the quality of the product.

Utensil material

It is optimal to keep the first in a glass or enamel container.
The material from which the container is made is of great importance. Incorrectly selected utensils cause faster food spoilage and increase the risk of poisoning.

It is optimal to keep the first one in a glass or enamel container. A plastic container is allowed, but only made from food grade material and suitable for cold storage.

Do not store soup in aluminum containers. The material gradually releases toxic substances that will cause poisoning within a day. When storing food for more than 2 days in a stainless steel pan, there is a risk of zinc poisoning.

Manipulations with container

Place the container in the refrigerator, tightly closing the lid. Insufficient sealing of dishes causes accelerated spoilage of food. You cannot leave a spoon or ladle in the container, even if the first one is supposed to be heated soon.

It is not recommended to heat the whole soup . The required volume is poured into a separate container using a clean, dry ladle.

Before putting the remaining food into the refrigerator, wipe the edge of the container with a clean paper towel, then close the lid. If before this the product is poured into a smaller pan, it is boiled in it for 10 minutes.

Types of soups

Surely many have heard the expression “ daily cabbage soup ”. It turns out that this dish can fully reveal its taste only a day after preparation. When the cabbage soup sits, its taste becomes rich, but you should not continue storing the dish for more than 3 days. Especially if it contains sorrel, seafood, mushrooms, and is cooked in chicken broth. These cabbage soup are consumed within 2 days.

to store mushroom soup for longer than 24 hours, even when it is cooked in fatty broth and contains a lot of spices.
Solyanka (rassolnik) contains pickled cucumbers, smoked meats, and spices. This set of ingredients allows it to be stored for no more than 2 - 4 days.
Kharcho soup is usually cooked in lamb or pork broth and contains a large amount of spices and spices, which allows it to be stored for 3 - 4 days. But rice, which is often present in the recipe for this dish, will swell after 2 days, which will turn the kharcho into a kind of porridge. Therefore, it is better to cook it in small portions and eat it freshly prepared.
The popular Uzbek soup “ shurpa ” is mainly cooked in a concentrated broth of lamb meat, thanks to which it can be stored for 4 - 5 days. But it is undesirable for overweight people and those who have liver problems to abuse such food.

Beetroot soup and okroshka can “hold out” in the cold for up to 3 days. And if you store the broth separately from the ingredients, and mix them together immediately before use, the shelf life of these dishes increases to 6 days.
Storage of milk soup is the shortest - up to a maximum of 12 hours in a cold place. The storage of first courses containing condensed milk, cream, and yogurt can last the same amount of time.
Vegetable soup be stored for up to 1 day. It is considered normal for some vegetables to change color after cooling.
First courses cooked with legumes (peas, lentils, beans) can be stored for no more than a day (maximum 2 days).
Puree soup , the recipe of which contains one or more dairy products, can be stored for up to 12 hours, and without them - up to 24 hours.

Mushroom soups

Everyone knows that the most delicious mushroom soup is fresh, which has just been cooked and served. However, if cabbage soup and cabbage are used as a mushroom first course, then this dish becomes tastier only after it has been infused for 24 hours.

In situations where it is impossible to prepare food for just one meal, the question arises: how long can mushroom soup be stored in the refrigerator? If your dish contains cabbage, you can store it in the refrigerator for up to 62 hours. Simple mushroom broth should not be eaten after 48 hours of storage.

Mushrooms are a perishable product that requires processing immediately after being collected or purchased in a store.
Cast iron, aluminum, zinc or pewter should not be used to prepare mushroom soups as the mushrooms may change color and in some cases even become poisonous.
Before cooking, do not soak the mushrooms for too long, unless, of course, you are dealing with a variety that has a pungent taste.

Fish soups

It is recommended to include fish soups in your diet at least once a week. It is not difficult to prepare them, since this product does not require long-term heat treatment. There are several types of soups made from fish - these are kalya, ukha, and soups made from canned fish. To prepare kalya, as a rule, fatty varieties of fish are used - halibut, catfish, and caviar and pickles are also added to this dish.

Whether you are preparing fish soup from trout, pike or any other fish, you should adhere to certain rules associated with its preparation and storage:

First of all, it should be noted that when preparing fish soup using heads, you must first remove the eyes and gills from them.
How long can fish soup be stored in the refrigerator? Such soups are stored, just like mushroom ones, for about 48 hours.
Soup made from large fish will have a delicate taste, while soup made from small fish will be sticky and persistent.
If you prepare a soup from several types of fish, the broth will be richer and more tasty.

To prepare such soups, you can use a wide variety of products: liver, legumes, fish, poultry, vegetables. Due to their delicate taste and ability to be easily absorbed by the body, cream soup from champignons or other ingredients is often prepared for children and people on a diet. In addition, many children refuse to eat various foods and are often capricious, thereby puzzling parents - how to get a baby to eat healthy carrots, beans or other product necessary for his full growth and development?

What is the shelf life of soups?

If you strictly follow state standards, then freshly prepared soup must be eaten quickly - the shelf life of the soup in the refrigerator is one day. But most often housewives do not adhere to such rules, trying to cook soup in a pan large enough to last for an average of three days.

How to properly prepare soup to prolong its life

What determines the shelf life of soups? The shelf life of first courses depends on many factors, subject to which a housewife can count on longer preservation of food without risk to health:

keep the kitchen clean;
The amount of salt used has a great influence on the shelf life of soups;
soups should be cooked only from fresh ingredients;
the technology for preparing a particular dish must be followed.

The shelf life of soups varies and depends on many factors, including the products used and cooking technology.

Any woman, regardless of whether she works or plays the role of a housewife, spends part of her personal free time in the kitchen, trying to create delicious and healthy culinary masterpieces to surprise and please all members of her family. For a rational and balanced diet, the daily menu of adults and children must include first courses. With their regular use, the digestion process improves and the water balance in the body is normalized. But, as practice shows, there is not always enough time for daily cooking, so housewives have to contrive and prepare dishes that have a longer shelf life.

In the freezer

Those who have tried to freeze ready-made soups have experimentally proven that after defrosting they will not be suitable for consumption. The ingredients acquire a loose consistency or become a shapeless mass. And the taste of the dish noticeably deteriorates.

Another thing is to freeze the prepared cooled broth and separately the chopped vegetables for soup. Then it will take a minimum of time to prepare the first dish.

The shelf life of meat broth in the freezer is 6 months at a temperature of -18°C -15°C. But first you will need to strain the broth to remove the thick part from it.

Can soups be frozen?

In extreme cases, some types of soups can be frozen. At low temperatures, simple stews with a minimum of ingredients, without soft vegetables and dairy ingredients, are stored for up to a month. Zucchini and turnips will turn into a shapeless mess after defrosting. Due to temperature changes, the milk base will curl into flakes and make the dish unsuitable for consumption.

It is best to store pure broth in the freezer. Cook from meat or vegetables, without salt or seasonings. Cool, pour into plastic containers or bottles with a lid. Label them with the packing date and place them in the freezer. The broth will last up to 3 months - you can take it out at any time, boil it, add the appropriate ingredients and get fresh soup.

So, the shelf life of soups depends on several factors. It is important what broth they are cooked in and what products are present in their recipe. Freshly cooked first courses should be cooled to room temperature and then placed on the coolest shelf of the refrigerator. Ready-made soups cannot be frozen. You can use ready-made broth and separately chopped vegetables. Eating expired first courses is dangerous to health.

We recommend: How to properly store bread: useful tips

How to tell if soup is spoiled

Even if you know how many days soup can be stored, its quality should be checked daily. And the signs that indicate that the dish has begun to deteriorate are the following:

the appearance of a sour taste and change in odor;
loss of transparency of the broth and a change in its color to a darker one;
formation of foam on the surface with increased bubbling when heated.

Even slight doubts about the degree of freshness should alert you. You should avoid eating sour food, as even repeated boiling will not be able to neutralize the toxins present in the sour product.

Is it possible to freeze

It is not customary to freeze first courses. After defrosting, pieces of vegetables will turn into a soft substance that has an unattractive appearance and an unpleasant taste. Unlike ready-made fish soup or solyanka, the broth can be frozen and stored for 6 months. This method allows you to always have a ready-made base for the stew on hand. Meat, fish or vegetable broth should be kept in polymer containers or trays made of food-grade plastic and withstand freezing temperatures. The container should first be scalded with boiling water.

To ensure that the product does not spoil prematurely and retains its nutritional value, it is necessary:

Before pouring, strain the cooked broth through gauze folded in 2-3 layers. Pieces of meat, vegetables, herbs, herbs and spices should not get into the preparation.
Cool the hot soup base in a bowl of cold water.
Skim off excess fat that floats to the surface.
Pour the clear broth into trays, cover with airtight lids or cover with cling film.
Place a sticker on each container indicating the bottling date.
Place containers in the freezer.
Maintain temperature -15…-18°C.
Over the next 6 months, the frozen preparation should be used for its intended purpose: defrost and boil, and add fresh herbs and spices to add flavor.

How long does cheese soup last in the refrigerator?

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about the shelf life of various soups in the refrigerator. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Cheese soups

They are eaten for breakfast or consumed as a complete lunch (if they are served with meat or mushrooms). Cheese soup remains fresh for a long time: up to 52 hours. But if it sits in the refrigerator for more than 2 days, it loses its delicate creamy taste and aroma.

How long does pureed soup last?

Most often they are prepared for young children: they are rich in nutrients. But such food tastes good only when freshly prepared. It is not recommended to keep it in the refrigerator for longer than 48 hours.

Fish soups

Preparing food from fish is not difficult: this product does not require long-term heat treatment. Fish soup, potassium, and canned fish soups are stored in the refrigerator for up to 2 days. The exception is fatty fish broth: it can last only 24 hours.

Mushroom broths

Mushrooms are a perishable product. For this reason, it is not recommended to leave first courses in the refrigerator: it is better to cook them at once.

In general, how long you can store mushroom soup in the refrigerator depends on its components. Regular broth does not spoil within 2 days. But if it contains cabbage, its shelf life increases to 62 hours.

How long soup can be stored in the refrigerator depends on the conditions in which it is kept. To keep it fresh for as long as possible, you need to:

Utensil material

Do not leave food in aluminum containers for a long time. If a dish is in contact with this alloy, harmful substances will enter the food.

It is not advisable to keep the product in stainless steel utensils. Such dishes contain nickel, which is harmful to health.

It is better to keep food in enamel and glass pans or containers. The food does not come into contact with the container material, which means it is safe.