To oversalt the soup, one careless movement of the salt shaker is enough, but to correct this oversight, you will have to spend much more effort. However, the salty soup is not a tragedy, but an annoying but removable hitch.
One of the most famous ways to eliminate excess salt in liquid dishes is to add raw potatoes. Take an ordinary tuber, wash it, peel it and cut it into 2.5-5 cm pieces. Dip the potatoes in hot soup over medium heat and keep there for 15-20 minutes. Then remove with a slotted spoon or kitchen tongs.
Professional chefs often resort to another method - adding acid to the soup. Both lemon juice and apple cider vinegar will work. Start with a small amount - 1 teaspoon of acid. Stir it well in the soup and taste it. If the situation has not improved, add a little more. Also, in some soups with starchy vegetables, it is allowed to try to neutralize the salty taste not only sour, but also sweet. Add a little sugar along with the acid.
In liquid soups, you can simply remove one quarter to one third of the liquid and replace it with the unsalted component. Depending on the type of soup, it can be unsalted broth, cream, milk; you can safely add unsalted tomato juice to soups with tomatoes. As a last resort, you can replace the salted broth with plain hot water. Remember to warm up the soup after adding the liquid.
You can also, on the contrary, make a thick soup from a liquid soup by adding quickly-digesting vegetables to it, suitable for the taste of the soup.
You can safely add concentrated milk or flour to thick seafood chowders and mashed soups. You will need to mix 1 tablespoon of flour in a small bowl with the broth from the soup and only then add the smooth homogeneous mixture to the saucepan.
It is known that the problem is often easier to avoid than fix. So it is with salted soup. Remember a few simple rules:
- seafood also contains a certain amount of salt, take this into account when adding them to the soup;
- do not salt soup from salt shakers with holes. So you cannot control the exact amount of salt, besides, there are emergencies when the caps fly off and the soup, with a pile of salt in the middle, cannot be corrected by anything;
Cold foods always seem less salty than warm or hot foods. Do not taste completely cooled soup or broth for salt, heat it up and taste only the field;
- when you try soup or any other dish with salt, sugar, spices, make sure that the portion is large enough to cover the middle and lateral zones of the tongue, which are responsible for the perception of these tastes.
