I learned the trick from my mom. Here's how it goes:. Add a raw, peeled potato into a pot of oversalted soup and let it simmer for around 30 minutes. Don't let the potato cook so long that it disintegrates into the soup. Allow it just enough time to almost cook through. The potato will soak up some of the salt and some of the liquid. The starch the potato adds will also balance out all the extra salt.
To maximize the surface area of the potato, you can cut it into halves or quarters. When you remove the potato, your soup should taste less salty. The potato won't completely eradicate all the salt, however. Whether you are trying a new recipe that didn't work out, or disappointed by overly-salted soup that you bought, there are plenty of ways to correct the flavor.
It can be as simple as adding more liquid, a dash of vinegar, or a spoonful of sugar. Or, you can mix up another batch of soup with no salt to have a double batch of flavor-balanced soup. Taste as you go and avoid ingredients with too much salt when making homemade soup to get the perfect blend. To fix salty soup, try adding some vinegar, lemon juice, or wine to the soup so the acidity balances out the saltiness. You can also dilute the soup using water, juice, or stock so that it doesn't taste as salty.
If you're making a hearty soup, try adding something starchy, like rice, potatoes, or noodles, which will absorb some of the salt. Or, you can sprinkle a few teaspoons of sugar into the soup to make it sweeter and less salty. To learn how to prevent soup from getting too salty in the first place, scroll down! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers.
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Dilute brothy soup with water or stock. The most reliable solution for fixing salty soup is adding more liquid. Add a little bit of water or stock at a time and then bring the soup to a simmer. This reduces the concentration of salt in the broth. Alternatively, you can strain off the salty stock so that you retain the ingredients. Then, add fresh, unsalted stock and bring the soup to a simmer again.
It's easy to fix an over-salted soup. The easiest way to avoid over-salting your soup is to taste it as you go. Add salt in small increments. Remember, you can always add more if it's not enough. She warns that many spice blends contain added salt, too.
Be sure to read the labels of your ingredients. You may also have to avoid added salt if you're cooking with sodium-filled meats like ham or bacon.
Think of it this way: the clear, transparent sauce you get on your Lemon Chicken at your favorite Asian restaurant is made with cornstarch.
The result is a translucent sauce. The cream gravy you put on your mashed potatoes is white; thickened with flour, which results in an opaque sauce. Same goes for brown gravy or sauces. A pinch of sugar may minimize saltiness of a dish, but note that high levels of sugar will prevent thickening. Adding an acid vinegar, lemon, wine to an over-salted dish acts the same way sugar does in that a little may adjust the salt, but too much acid will prevent thickening. Add acids at the end of the cooking period to avoid coagulation of any dairy products.
Many a cook has been advised that adding a peeled, sliced potato to an over-salty soup or stew reduces the salt. However, the potato actually absorbs more water than it reduces salt. If you add raw potatoes to a high-sodium dish, the result is a big glob of salty mush because the raw potato extracts more liquid than it absorbs sodium. Thank you - this will save my boiler load of ham soup - the bacon bones must have been very salty. Thanks once again. I made a slow-cooker meal of chicken, Olive Garden italian dressing, and cream cheese and parietal.
I added penne. It's way too salty and also very acidic!!!
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