I'd like to point out that this isn't a theoretical question.
You can add a bit of kefir to a potato-based salad, and it will remain a salad. But at one point it will actually turn into a cold kefir soup, which is a thing that exists.
Personally, I think it's the floating. As soon as first ingredient becomes buoyant (even partially), it's a soup.
You can add a bit of kefir to a potato-based salad, and it will remain a salad. But at one point it will actually turn into a cold kefir soup, which is a thing that exists.
Personally, I think it's the floating. As soon as first ingredient becomes buoyant (even partially), it's a soup.