Vinegar in Soup: The Soup-er Secret Ingredient (2025)

Move aside, chicken noodle and tomato bisque! We’re trying out some new soups with one ingredient in common: vinegar.Flavorful and unique, these recipes will have you including vinegar in soup for years to come.

The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web.

Adding Vinegar in Soup

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it.

If you think about it, vinegar is really a flavor-enhancer (umami). That’s why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Some good examples are the classic Chinese sweet, hot, and sour soups and sauces, but you’ll find vinegar used in recipes from numerous other countries and cultures, as well.

So, a big YES to vinegars in soups! To be honest, this was kind of a new concept for me before working on this book, but these days I often use vinegar in my wild food soups.

In this book, I want to share a very, very basic vinegar soup stock recipe that anyone can make. With it, I’m able to make a comforting soup in minutes using the plants from any hike. The secret code for this soup stock is 1.1.1.

1.1.1. Soups

The simple soup stock is composed of:

  • 1 cup (240 ml) soup stock or water (boiling hot)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) vinegar (spicy ones are the best!)

That’s it. Now of course, it’s much better with a good soup stock (plant-based or not), but even water works.

If you only have water, maybe add a teaspoon of blended herbs and fresh onion/garlic in the bowl, but water alone will still be okay.

Vinegar in Soup:The Creative Possibilities

You have tons of creative possibilities. The vinegar can be homemade and spicy (like Tabasco), for example, but what you put in the bowl is also endlessly creative.

Go on a hike, pick some of your favorite wild edibles, and use them alongside regular savory ingredients such as garlic, onion, chili peppers, and so on.

For the soup in the photo I used fermented burdock roots, pickled radish pods, nettles pasta, minced black mustard leaves, sliced red onion, garlic, and 1⁄2 teaspoon (1.5 g) of Italian herbs.

I like to cut the wild greens in small strips (chiffonade) so that even tough leaves become edible.

Perfect Recipes for Foragers

So seriously, try it. . . . I think you’ll love it. It’s perfect for foragers who can collect various savory plants to make something quick and delicious, but it obviously works with store-bought ingredients, too.

If you’re a fermenter, you can add some of your favorite savory ferments like I did with the fermented burdock roots.

Oh…and seaweed! Seaweed with sliced red onions and tofu . . . so good!

If it’s too salty for you, reduce the amount of soy sauce. And try a good spicy vinegar or a vinegar-based hot sauce like Tabasco. Such a nice balance. If you use Tabasco, make it half regular cider vinegar and half Tabasco, otherwise it might be too spicy.

The following 2 recipes are examples to show the versatility.

RECIPE: Mixed Seasonal Wild Greens and Mushrooms Soup

With this kind of soup (1.1.1.), you can easily take advantage of what’s in season in your environment. In Southern California I’ve always found wild greens I could use at any time of the year, such as watercress, chickweed, wild mustard leaves, miner’s lettuce, and so on.

Even during the winter, I was able to use young mustard or wild radish sprouts.

In this recipe I’m using commercial baby bella mushrooms. If you use foraged mushrooms, make sure to cook them first. Some wild mushrooms, such as morels, can be toxic if they are eaten raw or not fully cooked.

Ingredients for 1 large bowl (240 ml)

  • 1 1⁄2 cups (360 ml) soup stock or water
  • 1⁄4 onion, slice
  • 2 tablespoons (7 g) chopped wild greens 11⁄2 tablespoons (23 ml) soy sauce
  • 1 1⁄2 tablespoons (23 ml) homemade vinegarof your choice or apple cider vinegar
  • 1 baby bella mushroom, sliced
  • 1 dry chili pepper
  • 1⁄2 garlic clove, minced

Procedure

  1. Place a pot containing the soup stock over high heat and bring to a boil.
  2. Meanwhile, place all the remaining ingredients into a bowl. If you use wild mushrooms, make sure to cook them first.
  3. Pour the boiling stock over the ingredients and wait 5 or 6 minutes before serving. If you want to keep the soup very warm, you can place a plate on top of the bowl.

This kind of soup is quick and easy to make, which was perfect for my classes. We were able to do a wild food walk, collect wild greens, and make a soup on the spot.

RECIPE: Wild Radish Roots Soup

This is another example of the versatility of the 1.1.1 soup. You’re not stuck using just common wild greens and mushrooms.

There are all kinds of savory or nutritious ingredients that can be added, such as roots, seeds and grains, edible flowers, and even insects.

I used to have a small mealworm “farm” in my apartment and would sometimes add dehydrated mealworms to my soups as a source of protein and nutty flavor.

The Brassica family has a lot of edible roots. Personally, I’ve used wild radish, black mustard, and Mediterranean mustard roots to make this kind of soup.

Realize that timing is important, as a lot of the wild Brassica roots become tough and fibrous over time. Feel free to create other soups around this basic recipe by adding ingredients from your own terroir.

Ingredients for 1 large bowl (240 ml)

  • 11⁄2 cups (360 ml) soup stock or water 1⁄4 onion, sliced
  • 2 to 3 wild radish pods
  • 3 to 4 small and tender wild radishor mustard roots
  • 1 1⁄2 tablespoons (23 ml) soy sauce
  • 1 1⁄2 tablespoons (23 ml) homemade vinegarof your choice or apple cider vinegar
  • 1⁄2 jalapeño, sliced
  • 1⁄2 garlic clove, minced
  • 1 teaspoon (4 g) wild oat grains (I cook themwell in advance and freeze them)
  • 1 teaspoon (1.9 g) sliced black mustard stems

Procedure

  1. Place a pot containing the soup stock over high heat and bring to a boil. Meanwhile, place all the remaining ingredients into a bowl.
  2. Pour the boiling water over the ingredients and wait 5 or 6 minutes before serving. If you want to keep the soup very warm, you can place a plate on top of the bowl.

Recommended Reads

The Vibrance of Vinegar: Methods to Make Vinegar From Scratch

Miso Soup for the Soul

Vinegar in Soup: The Soup-er Secret Ingredient (2025)

FAQs

Vinegar in Soup: The Soup-er Secret Ingredient? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What does adding vinegar to soup do? ›

Think of vinegar as the conductor of an orchestra. It can take a cacophony of flavors and sync them into perfect harmony. It both balances and awakens them. Plus, if you accidentally add too much salt to your soup, a little vinegar will tame the saltiness.

What is the secret ingredient to the secret soup? ›

16,580,716 views The secret ingredient is... nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe. Can we develop deep flavors, hand-pull noodles, and serve up a dish that lives up to Mr.

How to counteract vinegar taste in soup? ›

The best way to counteract too much vinegar in soup is to add a sweetener like sugar, honey, or maple syrup. You can also try adding dairy products like cream or yogurt to balance out the acidity. Finally, adding more vegetables or herbs can help to mellow out the vinegar flavor.

Why do people put vinegar in bean soup? ›

Wait until the beans are tender but not quite done to add a splash of apple cider vinegar and a couple teaspoons of salt to the pot. The apple cider vinegar breaks down indigestible sugars to help digestion and also brightens the flavor of the beans without the need for excess salt.

Why do you put vinegar in broth? ›

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

Why does my homemade soup taste like vinegar? ›

If your dinner has become too vinegary or sour the problem is acid and this brings a unique solution. Alkalis. If your dinner, especially a soup or stew, has too much acid you can simply add a little bicarbonate soda.

What cancels vinegar taste? ›

Mixing in a sprinkle of common alkaline ingredients, like baking soda or baking powder, can often salvage a dish. If this still hasn't done the trick, adding neutral flavors, like sour cream or yogurt, can also help balance out the flavors.

How to fix a dish that is too vinegary? ›

For more pronounced sour balance issues, try honey, sugar, or cream and if all that fails a pinch of bicarbonate of soda will bring some alkaline to the dish to neutralise the acidity. For dishes that are a bit too tart, use sugar, honey or maple syrup to tone down the flavour.

How do you make tomato soup less vinegary? ›

To balance the sourness in homemade tomato soup without sugar or additives, try adding a pinch of baking soda. It will help neutralize acidity.

What can I use instead of vinegar in soup? ›

For 1 tablespoon of white vinegar, swap in 1 tablespoon of either lemon juice, lime juice, cider vinegar, or malt vinegar.

Can I use apple cider vinegar in soup? ›

It also has a ton of different beauty, household, and cooking uses. These include cleaning, washing hair, preserving food, and improving skin function. You can also use apple cider vinegar in all sorts of recipes, including salad dressings, soups, sauces, hot drinks, and more.

Why do Chinese people boil vinegar? ›

According to Chinese folklore, even steam from boiling vinegar can purify the air -- so much that people in Guangdong, for one, rushed to buy white vinegar stocks during a pneumonia scare in 2003.

Does vinegar make soup less spicy? ›

The acidity in lemon juice and vinegar can help mask the heat and brighten the other flavors in your soup, so stir in 1 tablespoon (15 ml). Try your soup to see if it's still too spicy for you. If it is, put in another 1 tablespoon (15 ml) at a time until you're happy with how your soup tastes.

What does adding vinegar to cooking do? ›

The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish. It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar can change the texture of foods.

Does vinegar bring out flavor? ›

Whether you're looking for a sweet, savory, or tangy taste, you can boost flavor easily with the right vinegar. Formed through a fermentation process, not only does vinegar have the ability to add big flavor without adding fat or salt, but there are other health benefits, as well.

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