Soup going sour while cooking

M

Madmantrappper

New member
We are making crab soup and occassionally it will sour. It doesen't happen all the time but often enough that we don't add the crab meat til last. The ingredients that are in when it goes sour are as follows:

V8 juice
Frozen mixed vegetables
Potatoes
Extra lima beans
Water
Onions
Cabbage
Crushed tomatoes
Old Bay

Can anyone see any reason for it to sour with these ingredients?
Please over look any spelling errors.
 
Madmantrappper said:
We are making crab soup and occassionally it will sour. It doesen't happen all the time but often enough that we don't add the crab meat til last. The ingredients that are in when it goes sour are as follows:

V8 juice
Frozen mixed vegetables
Potatoes
Extra lima beans
Water
OnionsGee
Cabbage
Crushed tomatoes
Old Bay

Can anyone see any reason for it to sour with these ingredients?
Please over look any spelling errors.
Click to expand...

Geez, your first question and I've never heard of souring soup! Maybe one of our other members can help.

Lee
 
Also, how much cabbage, v8, and water are you adding? I use much of what you do but offset the V8 by adding broth instead of plain water.
 
I can think of a few things. Perhaps your soup is too acidic with those ratios. To off-set it, add a heavy pinch of baking soda. Don't worry if it fizzes a bit. Other things can balance out the acids, but that is a quick fix.

Also, how long do you bring the soup up to a simmer? You may need to bring it up quickly and reduce heat. If it is too low for too long, you could have some spoilage going on. A friend of mine would toss everything in a pot and turn the pot to low to start to cook. It would take forever to heat to a simmer or get up to a "safe" temperature. If you leave too many ingredients out for too long between around 40 and 140 degrees Fahrenheit, items could spoil. A fix would be to toss all together quickly and bring it to a boil fast, and then turn it down.

Last could be the type of crab meat being used. Where was it sourced? Some crab...even in MD...can be a bit skunky depending on what type it is and where it was sourced. I always add my crab meat in last. I just like it better when I do.
 
Madmantrappper said:
When this sours it gets a frothy whiteish film on top and stinks to high heavens.
Click to expand...
Is it possible that one of the crabs was bad in those batches? If it stinks...yuck. That ruins an expensive and time consuming soup, how disappointing.
 
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