The first course is not always perfect. It also happens that a hand with a salt shaker fluttering over the soup spoils the entire culinary masterpiece. What should I do if I oversalt the soup, and are there any ways to save an almost ready meal? There are many correct solutions with which to correct the error is not difficult.

What foods will help if you accidentally salted soup

The most effective, fastest and easiest method is to add rice cereal to a boiling soup. Rice draws out excess salt, and at the same time will make your broth more rich. Even if it is very much overcrowded, rice will help solve this problem.

But what if another cereal, for example, buckwheat, has already been added? You can simply drop it into a boiling first tissue bag with rice cereal and boil it - the cereal will pick up all the excess salt. The easiest way to use rice cereal, which is already sold in small bags.

If you do not want to make rice broth, then in this case you can throw some raw potatoes into it.

  1. Still salt is well interrupted by sugar. If the broth is already very salty, then a soup spoon of granulated sugar can be added to a medium-sized pan. A sweet taste will be especially good for pea soup or cabbage soup.
  2. If your soup is too much too salted, then try to lower the cloth bag with wheat flour in a boiling broth for a couple of minutes. In a thick stew you can even just add a little flour, which absorbs salt very well.
  3. If you lower the rye crackers directly into the pan with boiling soup on a sieve, then the excess salt will go away. When the bread gets wet it is taken out, replaced with stale.And again dipped in soup until it becomes moderately salted.

What to do if the dish is ready

If you add potatoes or boil rice already late, since the soup is almost ready, you can acidify it.

Professional chefs know one secret - in too salted first you need to add acid.

Natural vinegar or even lemon juice will do. Begin to acidify the soup with a small amount of acid - ½ teaspoon is enough. Next, the dish is well stirred and always tasted, so that it does not come out instead of salty acidic. So, it is easy to save the over-salted first.

What if salted ready-made soup? The tricks of experienced chefs will also help here.

  • To kill too strong salty taste is possible by adding a large amount of greens. Green onions, parsley, dill well absorb excess salt.
  • Many cooks overcook vegetables separately, and then add them to the finished first.
  • It will also save the addition of a small piece of cow oil or diluting the dish with water.

Choosing a way to save soup depending on the prepared broth

How to save salted soup? You can resuscitate pea, noodle soup, hodgepodge, borsch or cabbage soup in different ways.

  • In sorrel soup and pickle, you can drive a couple of raw eggs and boil them for a couple of minutes.
  • A little vermicelli and water are added to the vermicelli soup.
  • If acid addition is permissible, for example, if soup is cooked or vegetable soup, you need to drip a little lemon juice.
  • If red soup is cooked, then add a little tomato juice or a spoonful of tomato paste.
  • It turns out very tasty if you add a little cream to the salty pea or pumpkin soup.

You can use several methods at the same time. For example, beat in an egg, add cow's butter and add a handful of vermicelli.

How to fix fish stock? To the first was rich, they put a lot of bones and a head in it. Such products instantly absorb a lot of salt. But if salt is added in excess, then first of all, a little pearl barley is added to the salted ear.

It will also help fix the fish stock and the addition of a whole head of onion. When the ear is ready, the onions are removed. Adding raw eggs will help make the fish stock much tastier and get rid of excess salt.

We calculate the amount of salt needed when cooking

But it’s easier not to fix the soup spoiled with salt, but to salt it correctly when cooking. In order not to think later how to remove salt from the soup, you need to correctly calculate the amount of salt. How to salt the first dishes?

Most often, the overshot is the carelessness of the hostess. You need to salt a little bit, trying the dish all the time. Sometimes, even because of inattention, the soup is salted a couple of times. It is impossible to visually determine whether the soup is correctly salted, so you only need to try the broth. Start with ½ teaspoon of salt, and then add more as needed.

When the salted broth boils for a minute, they will definitely try it. However, the salt should disperse, and therefore immediately try to make sure the soup is salted correctly, it makes no sense.

You need to take a sample of the broth for salt not from above, but from the middle. Usually, fat is collected from above, but it practically does not absorb salt.

Keep in mind that when the soup cools down, it will become a little more salty. The best is to slightly salt the first, and then the cooled soup will be moderately salted.

Do not be upset if the first is overpowered! With simple tips, you can easily save lunch.

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