Instant soup

Instant soups or dry soup ( colloquially in Germany usually dried soups, in Austria Packerl soups, in German Switzerland bag or Päckli soups) industrially produced mixtures of dried ingredients such as pasta, vegetables, fat, flavor enhancers such as monosodium glutamate, flavorings and spices that are so pre-cooked or pre-treated are that they arise by mixing with hot water and possibly a short cooking ready to eat soup. In addition to the simple and fast way of preparing instant soups is characterized by very long shelf life, since they are practically do not contain water and packed.

Instant soups are not made ​​for technical and cost reasons conventionally cooked soups, but the ingredients are individually prepared by industrial processing techniques such as microwave cooking, vacuum treatment and freeze-drying so that it is mixed with hot water create a design based soup comparable court.

Among the precursors and early forms of instant soup include Justus von Liebig's meat extract, Johann Heinrich Griineberg Erbswurst (later Knorr ), Maggi legumes, Maggi seasoning, the stock cube and a meat powder called Carne pura, which was patented in 1877 in Germany. These products of the early food industry have been developed to improve the nutritional status of the poor and even the army.

Today, instant soups are often sold at a sufficiently large cup, must be given only in the still hot water. Thus, no separate vessel is needed. For this sale form 5 -minute terrine has prevailed in the German speaking as a generic name Maggi brand name.

Instant soups go together with canned and frozen soups to the instant soups.