A broth is a clear, thin liquid, created by boiling ingredients such as meat, bones, vegetables or spices. It usually serves as a base for other dishes.

Typical for broth:

• clear and light
  
• cooked from meat, bones or vegetables
  
• seasoned with bay leaf, pepper, juniper & Co.
  
• base for soups, sauces or risotto
  

Examples: beef broth, chicken broth, vegetable broth.

A soup is a finished dish that is based on broth or water and contains additional ingredients.

Typical for soup:

• contains solid ingredients (vegetables, pasta, meat, etc.)
  
• can be clear or creamy
  
• is served as a standalone meal
  

Examples: Goulash soup, pumpkin soup, minestrone, potato soup.

Soup should ideally be seasoned in several steps. Start with a basic seasoning of salt, pepper, and appropriate spices when sautéing the base ingredients (e.g., onions or vegetables). During cooking, herbs, spice blends, or broths can be added.

Very important: Taste again at the end. The intensity and saltiness change during simmering. Only season finally just before serving – this keeps the taste balanced and fresh.

Both – but differently.

• Basic spices such as bay leaves, peppercorns or spice mixtures can be cooked early so that they develop their full aroma.
  
• Fine spices, fresh herbs or delicate spices are best added towards the end.
  

The final seasoning always takes place shortly before serving.

That depends on the type of soup. Proven spices for soups are:

• Pepper (black or white)
  
• Nutmeg (for creamy soups)
  
• Paprika (for color and depth)
  
• Bay leaf & Juniper (for rich broths)
  
• Turmeric & Ginger (for vegetable soups)
  
• Chili (for a light spiciness)
  

Ready-made spice blends for vegetable, chicken, or beef soup are also ideal for quickly achieving a harmonious seasoning.

More flavor is created by:

• Roasting onions or vegetables before adding liquid
  
• Briefly sautéing spices (do not burn)
  
• Using herbs and spice blends
  
• A pinch of nutmeg or paprika for more depth
  
• A few drops of high-quality oil at the end
  

Even a touch of heat or a hint of acidity can make a soup much livelier.

If the soup is too salty, these tricks can help:

• Dilute with water or unsalted broth
  
• Cook a raw potato with it (absorbs some salt)
  
• Add some cream or coconut milk
  
• Balance with acid (e.g., lemon juice or vinegar)
  

Important: Taste again after each correction.