Accidentally oversalting a soup does not mean the whole pot has to be dumped in the sink. Adding salt to a soup too early in the cooking process can cause the saltiness to increase as moisture leaves the soup in the form of steam. Making a few last minute additions can lower the salty taste and make a soup edible again. Save a salty soup by acting quickly to avoid the waste of money and food.
- Skill level:
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Things you need
- 2 cups water or low sodium broth
- 2 potatoes or 1 eggplant
- Vegetable peeler
- Cutting board
- Cheese cloth
- Cotton butcher's twine
- 2 tbsp lemon juice or vinegar
Add the water or low sodium broth to the pot of hot salty soup and stir. Taste the soup to determine if the salt level needs to be further decreased.
Peel the potatoes or eggplant and cut them into one inch cubes.
Place the potato or eggplant cubes in the centre of a piece of cheese that has been folded in half.
Pull the sides of the cheese cloth up and together and tie it closed with a piece of cotton butcher's twine.
Lower the cheese cloth satchel of potato or eggplant cubes into the soup and bring it to a low boil over medium heat for 30 minutes with the lid on.
Turn off the heat and allow the soup to cool for five to ten minutes as it remains covered.
Remove the cheesecloth satchel and taste the soup again to determine the effects you have had on the soup's salt content.
Pour in the lemon juice or vinegar if the soup still retains an overly salty flavour. Taste again and continue with a second satchel of raw potato or eggplant chunks if the soup is still salty.
Tips and warnings
- Always wait until just before service to add salt to a soup. Continue tasting as you stir and add seasonings a little at a time.
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