Today I made my monthly “throw everything leftover in a pot” soup. Into the stockpot went comfrey, carrots, all sorts of celery, fenel, onion, leek, cabbage, ginger, garlic, tomato paste and for the meaty part some leftover grilled porkchops. All chopped to small pieces, fried and finally cooked in lots of water with leftover veggi-stock and tons of other spices I had to get rid of (caraway, chili, sweet paprika).
A hearty dish for a cold friday night. But while I whittled the veggis I was asking myself: can I make a “hunter’s pot” from this soup? Obviously it is a big pot of soup and I’m on my own, but if I eat 2 meals a day I can half the thing in 2-3 days. It will be chilled over night and boiled every time it comes out of the fridge.
Will this this start to ferment at some point? Can I just blend the rest, throw in some fresh vegs, meats and water? Make a stew with all sorts of meat? Ideas?
You could probably do this for an extended period of time if you freeze the soup as that entirely stops microbe growth, but there would still be periods of time when the soup is not entirely frozen when microbes will grow and create toxins that cooking doesn’t get rid of. Freezing doesn’t kill microbes, only stops them from multiplying. So probably advised to not do this literally perpetually.
That’s what we do when we make a massive batch of burgoo. Fill freezer bags with the stew after cooking and cooling then freeze.