Buzz
Your soup might be ruined due to too much salt. Whether you're trying out a new recipe and it went wrong or you're disappointed by a store-bought soup that's too salty, there are several ways to fix it. A simple solution is to add more liquid, a bit of vinegar, or a spoonful of sugar. Alternatively, you could cook another batch of unsalted soup to mix with the salty one, effectively doubling your soup while adjusting the saltiness. Always taste as you cook and be cautious of using ingredients with high salt content when preparing soup at home for a perfect dish.
Steps
Diluting the Soup
Add water or bone broth to dilute the soup made with stock. The safest method to fix a salty soup is by adding more liquid. Gradually add water or bone broth, then let it simmer. This will reduce the salt concentration in the stock.
If you're using bone broth to dilute the soup, make sure the broth is unsalted. Another option is to strain the salty broth out while keeping the solids in the soup, then add fresh, unsalted broth and simmer it again.
Add cream or milk to fix a salty milk-based soup. Water or bone broth can reduce the saltiness, but milk or cream will maintain the rich, creamy texture and flavor of your soup.
- Don't worry about the soup becoming bland. You can always adjust the seasoning afterward.
Mix the salty soup with an unsalted batch. Cook another pot of soup without adding any salt, then combine the two batches. In the end, you'll have double the amount of soup with just the right level of seasoning.
- Freeze any leftover soup by putting it in a Ziploc bag and placing it in the freezer. This way, you can reheat it and fix a salty soup again if needed!
Adding Other Ingredients
Add a little celery, onion, or leek to refresh the soup. These vegetables will balance the flavor and reduce the saltiness. Chop the ingredients and add them to the soup, then simmer for about 30 minutes. The amount of vegetables you use will depend on your personal taste. This method works best for soups already rich in vegetables.
- You can also try adding a few fresh, crushed tomatoes.
- Keep in mind that any new ingredients will change the overall flavor of your soup.
Add a bit of acidity to trick your taste buds. You can balance out the saltiness by introducing some sour flavors. Try adding lemon juice, vinegar, or wine to mask the salty taste. This tip works well with any soup or stew.
- Introduce the sour ingredients gradually, tasting after each addition.
Stir in 2-3 teaspoons (8-12 g) of sugar to add sweetness. If your soup is only slightly salty, you can balance it with a bit of sugar. It will help reduce the salty sensation. Be sure to add the sugar little by little, tasting as you go.
You can also try using a bit of brown sugar, honey, or maple syrup if you prefer.
Add some starch to absorb the salt. It’s commonly recommended to fix a salty soup by adding a starchy food like potatoes, rice, or noodles, but this only reduces the saltiness slightly. Try cutting a potato into small pieces and adding them to the soup, letting it simmer for 30 minutes to lower the salt levels. This method is more effective for soups than stews, as starch may absorb the liquid in the soup.
- Combine this method with others for better results.
Preventing Soup from Becoming Too Salty
Add salt when the soup is boiling, not before. Avoid adding salt to the soup before it cooks. As the soup boils, some of the liquid will evaporate, making the soup saltier than expected. Adding salt closer to the end of cooking ensures the final flavor will match your seasoning preferences.
- The longer the soup boils, the saltier it will become.
Add salt gradually as you introduce each ingredient to the soup. Instead of adding all the salt at once, add a little bit at a time, about ¼ teaspoon (1g), and taste after each addition to achieve the right flavor. This also helps the seasoning blend evenly with all the ingredients.
- Taste the soup as you cook.
Avoid adding extra salt if your ingredients are already salty. If your soup includes ingredients like salted pork, ground meat, or other salty items, you might not need to add any more salt. Soups made with cheese also typically don't require as much seasoning as usual.
- If you're using canned foods like beans, try rinsing them before cooking. Canned goods are preserved with salt, and rinsing them can reduce the salt content before adding them to the soup.
Use fresh herbs to season the soup. Instead of relying only on salt, try adding fresh herbs. Fresh herbs enhance the flavor of your soup without the need for excessive salt. Consider adding 1.5 teaspoons (6g) of parsley, thyme, oregano, or rosemary to enrich the flavor.
- You can also use dried herbs or spice blends if fresh ones aren't available.
- Remember that dried herbs and spice mixes may contain salt.
Replace salted butter with unsalted butter in your recipes. For example, if your soup recipe calls for sautéing vegetables with butter, use unsalted butter instead. This will help reduce the salt content in the soup.
- You can also substitute butter with olive oil for a healthier option.
Cook with low-sodium stock to prevent your soup from becoming too salty. A salt-free stock will taste bland, but this gives you the flexibility to add your own seasonings. Using a pre-seasoned stock can easily make your soup too salty.
- Do not add salt when making stock at home. You can season it while cooking the soup.
- Using a low-sodium stock is especially important if other ingredients already contain a lot of salt.
Let diners season their soup to taste. Everyone has different preferences for saltiness. You can prepare the soup with little to no salt and allow people to add salt to their liking at the table.
