An extra spoonful of salt in the soup is quite capable of ruining the dish. However, do not despair in advance. There are many reliable ways to remove excess salt from broth.
riceThe simplest thing is to take the rice in a boiling bag and dip it into the boiling soup. When cooked, the rice will absorb excess salt. If the bag is not at hand, you can use the grandmother’s method: wrap the rice in a new white cloth or several layers of gauze, tie it tightly and put it in a saucepan. The amount of rice depends on the degree of salting and is determined empirically. Or by intuition.
Flour… The flour method works and works in the same way as rice. True, there is no flour in cooking bags, so it will need to be tied in cloth or gauze.
Potatoes… A few raw peeled potatoes can also improve the situation. Potatoes absorb salt well. Its advantage over rice is that it is not necessary to cook it until tender, 10 minutes is enough. This is convenient if you have oversalted an almost ready-made soup and do not want it to boil too much.
Sugar… Sugar absorbs salt well, but it is more difficult to use. Lump sugar is needed to save the soup. It is placed in a ladle and dipped in the soup. As soon as it starts to dissolve, take it out. During this time, he must pick up some amount of salt. If once is not enough, the procedure should be repeated.
Egg… The meaning of this method is simple: a raw chicken egg is broken and mixed into a salted soup. An undesirable consequence is white scraps floating in the soup. If their appearance does not spoil your life at all or you have time to catch floating pieces, armed with a slotted spoon, then great. However, you can advise an easier way: dip a colander or strainer into the broth and do this operation right in it. After the protein has curdled, simply remove the colander along with the egg.
Water… We deliberately leave this simplest and most effective method for the most extreme case, since it will entail a deterioration in the taste of the dish. If the soup is thick enough, just add water, otherwise you will have to sacrifice some of the broth. After that, the soup should be boiled well and let it brew. The poured broth does not need to be poured; it can be frozen into cubes and used in sauces and other soups.
And next time, remember that:
- When cooking broth, it should not be salted at all. This will make it richer, since the meat will give it all its juices.
- Before adding the ingredients, add only a fraction of the amount of salt that you think is sufficient. Finally add salt after trying the almost finished dish.
- Consider boiling the broth if you do not expect to add it. And topping up water after boiling is generally undesirable.
- If you add seasonings containing salt or pickles to the broth, it is generally better to salt the soup at the end.
- Don’t try soup after eating something salty or spicy.