Soup can spoil easily if you add too much salt. Whether you're trying a new recipe and it doesn't work, or you're disappointed with a soup you bought and it's too salty, there are many ways to improve the taste. The trick can be as simple as adding more water, a little vinegar, or a spoonful of sugar. Or, you can make a new serving of soup without salt to get two servings of soup with a balanced taste. Taste the soup as it is made and avoid ingredients that contain too much salt when making your own soup so you get the perfect blend.
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Method 1 of 3: Diluting Soup
Step 1. Dilute the soup stock with water or stock
The most reliable solution to fixing a salty soup is to add more liquid. Add water or stock little by little and heat the soup. This method will reduce the concentration of salt in it.
If you're using broth to thin the soup, make sure the broth isn't salty. As an alternative, you can filter the salty broth, throw away the water, and keep only the food ingredients. After that, add the new broth that has not been salted, then bring the soup to a boil.
Step 2. Add cream or milk to a milk-based soup
Pour milk or cream into a milk-based soup. Although water and broth can also dissolve salt, adding milk or cream will preserve the richness and flavor of the soup.
Don't worry if the soup tastes thinner. You can always add seasoning
Step 3. Mix the salty soup with one portion of the unsalted soup
Make a new, unsalted portion of soup. After that, mix the two. Now, you will have two servings of soup that tastes balanced.
If you have one, freeze leftover soup by placing it in a Ziploc bag and storing it in the freezer. You can warm this soup and use it when you want to thin a salty soup
Method 2 of 3: Adding Ingredients
Step 1. Add celery, onion, or scallion to the soup to freshen it up
These ingredients will help to clean the taste and reduce the level of saltiness. Slice and add to soup. Cook for about 30 minutes. The amount depends on your taste. This method works best for stocky soups that already contain lots of vegetables.
- You can also add crushed fresh tomatoes.
- Remember, adding new ingredients will change the taste of the soup.
Step 2. Add a little acid to trick the tongue
Balance the saltiness by adding something sour. Add an acid such as lemon or lime juice, vinegar, or wine to disguise the saltiness. This trick works well with any kind of soup or stew.
Add the acid little by little and taste the taste until it fits on the tongue
Step 3. Mix 2-3 tsp
(8-12 g) sugar to sweeten the soup. If the soup is just a little salty, just balance the taste with a little sugar. Sugar will help reduce saltiness. Add the sugar little by little and taste after each addition.
You can also add a little brown sugar, honey or maple syrup If you want.
Step 4. Add starch to absorb the salt
Adding starch to foods such as potatoes, rice, or pasta is a common suggestion for salty soups, but it won't make a significant difference. Slice the potatoes into small pieces and cook them in the soup for 30 minutes to slightly reduce the saltiness in them. This method works best for stocky soups, rather than stews, as the starch will absorb more of the liquid.
Combine the suggestions above with other tips to make a more significant difference
Method 3 of 3: Preventing Salty Soup
Step 1. Salt the soup after it boils, not before
Don't add salt to the soup before it's cooked. Once it boils, the liquid will evaporate and the rest will taste saltier than you would like. Salting the soup at the end will keep the taste the same when you serve it later.
The longer the soup simmers, the saltier it will taste
Step 2. Add salt little by little after all ingredients are included
Instead of sprinkling all the salt at once, just add about tbsp. (1 g) at a time, then taste until it feels right. This way, all the ingredients will be seasoned evenly.
Taste the soup as it cooks
Step 3. Don't add salt if the soup contains high sodium ingredients
If you already have bacon, ham, or other salty ingredients, chances are the soup won't need any salt at all. Soups that contain cheese also don't need to be added too much salt.
If you're cooking with canned foods like chickpeas, rinse them before adding them to the soup. Canned foods are preserved with salt and rinsing them can reduce the amount of sodium that goes into the soup
Step 4. Use fresh herbs-instead of adding salt-to season the soup
Instead of relying entirely on salt for flavor, just add fresh herbs. In addition, fresh herbs also contain a lot of flavor without increasing the sodium level in the soup. Add 1½ tbsp. (6 g) parsley, thyme, oregano or rosemary for a fresh taste.
- You can also use dried herbs or spices if you don't have fresh ones.
- Remember, dried herbs or a mixture of dried herbs may contain salt.
Step 5. Replace salted butter with unsalted one
If a soup recipe calls for sautéing vegetables in butter, for example, just use unsalted butter. This will reduce the overall amount of salt in the soup.
You can also replace butter with olive oil for a healthier option
Step 6. Use a low-sodium broth so the soup doesn't get too salty
The broth can be bland without the salt, but it's the perfect setting for you to add your own seasonings. Using a stock that is already salted will make the soup more prone to salting.
- When making your own broth, don't add salt. Just add it later when you want to make soup.
- The use of low-sodium broth is very important, especially if the other ingredients already contain high salt.
Step 7. Let someone else salt their own soup to taste
People's preferences for the level of saltiness of food are sometimes different. Don't add too much seasoning when cooking and let them add their own salt when the dish is served at the table.
