How to Fix Salty Soup

Two Parts:Fixing Salty SoupPreventing Salty Soup

While a basic soup can be easy to make - just blend and chop some ingredients together, then heat - soups can be spoiled by too much salt. Now, perhaps you bought ready-made soup with too much salt, or you went overboard with the seasoning yourself. If you did, then read this article so you can fix it up so that you can enjoy your soup.

Part 1
Fixing Salty Soup

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    Add an acid to trick the tongue. Often salty soups don't have too much salt, but just need the flavors to be balanced. Try adding an acid such as lemon juice, vinegar or wine which will obscure the salty taste.
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    Dilute the liquid. For a quick and easy fix add some more water, juices or stock gradually until the salt concentration is reduced. You can try this for thick soups, but it works best for brothy soups.
    • Make sure the liquid you are diluting the soup with isn't what made it salty in the first place!
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    Add starch. Foods like potatoes, rice, noodles and pasta will absorb the salt and help thicken the soup, especially if you have diluted the liquid.
    • Some people even add a potato just for it to absorb the salt and then take it out. If you follow this route, cut the potato into thin slices for maximum absorbing efficiency.
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    Add sugar. Add a few teaspoons of sugar or another ingredient that is sweet. This will help take the edge off the saltiness.
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    Soak bread. Remove the crust from the bread, tear it up and float it on the top. When the bread soaks the water it will simultaneously absorb the salt. This works best for thick soups.
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    Pour off the salty liquid. If all else fails find something clean to absorb the salty liquid. Clean paper towels work well to help soak up the excess liquid.
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    Make more soup. If you can't reduce the saltiness or prefer to avoid messing around, add some more ingredients and liquid. Obviously, don't add more salt.

Part 2
Preventing Salty Soup

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    Salt after you heat the soup. Often people will season a soup and then boil in. This is a disaster waiting to happen because as it cooks the water will evaporate leaving you with a salty soup.
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    Be patient adding seasoning. Don't rush in and add all the salt at one time. Good chefs will add salt a little at a time, tasting in between, to get it just right.
    • If the soup still needs a flavor kick, add some acid such as lemon juice or vinegar.
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    Remember some of the ingredients are likely to contain salt. Too much salt can taste overwhelming, and it isn't healthy to consume a lot of sodium on a regular basis. If the soup already has bacon, ham or other salty ingredients it might not need any salt at all.
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    Use low sodium broth. It is normal for stock to taste bland without salt, but often companies add salt to their stock so it tastes good on its own.
    • When making stock, don't add salt because you can always do this later. If buying stock, look out for one with low sodium.
    • It is especially important to use a stock containing low sodium when the ingredients already have high amounts of salt.
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    Let people season their own soup. People often vary in their preferences for saltiness, especially in soups where you can't easily remove the salt. So hold off on adding extra seasoning, and let people add their own at the table.

Article Info

Categories: Food Preparation