It's an acid, just like lemon juice or wine. Asking which one to use is tough because they all have a different purpose and outcome. My word of advice would be to start w/ ones like a red-wine vinegar or a balsamic. Don't spend your money on the most expensive ones on the shelf. Just to get your feet wet - I'd go 'google' vinegar recipes and start with a real recipe, unless you're comfortable in the kitchen experimenting. Good luck.
I am not sure what kind of soup you are making, but I have been taught by the naturopathics and homeopathics that adding some vinegar to home made soups brings the calcium out of the bones you are using to make the stock.
You don't add much...I use under 1/4 cup--perhaps less) for a pot of soup. It does not impart a vinegary flavor to the soup. However, I know that I am adding much needed calcium to my stock.
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