As soon as you get a little distracted, you add salt to the soup, forgetting that the broth is already salty. However, do not rush to throw out the soup – culinary expert Natalya Kalnina told how to quickly correct the situation.
How to get rid of excess salt
The secret is in the bag of rice. Dip the cereal into the broth and simmer the soup for a few more minutes. Rice perfectly absorbs excess salt – taste it and see for yourself.
If you don’t have cereal in bags, you can take regular cereal and wrap it in cheesecloth.
By the way, some housewives put 2-3 potatoes in the broth – they also do a good job of drawing out excess salt from the soup.
Finally, you can slightly dilute the soup with liquid – water or broth. But this must be done carefully, as there is a risk of spoiling the taste.
When serving, you can “disguise” over-salted soup with fresh herbs or sour cream.
How to avoid over-salting your soup in the future
Taste the soup constantly. Don't forget that hot broth doesn't seem as salty as it actually is.
It is better to add salt at the very end of cooking – 10 minutes before turning off the burner, since during cooking the salt remains while the broth boils away.
If you use complex seasonings, they most likely also contain salt – carefully read the information on the packaging.
