Cooking requires very careful and thorough use of spices.
Excessive amounts of them can hopelessly spoil the taste of the dish.
However, even the most experienced housewife extinguished soup at least once in a lifetime.
But not everyone knows how to save him from overcrowding.
What to do if the soup is salted: it all depends on which broth
The principles of how to salt dishes depend on what you cook. Undersalt is less dangerous than oversalt.
A broth is the basis of cooking, without which it is impossible to cook soup, borscht, hodgepodge, i.e. high-grade tasty lunch. Let’s figure out how to properly salt the different types of broth and what to do if the soup is salted.
• Meat broth - traditionally prepared from pork or beef, as well as other types of meat. It turns out a wonderful, rich soup. Also, such a broth is used in the preparation of meat sauce, jellied meat and gravy. Salt the soup from the meat broth 20-25 minutes before the end of cooking. This will help to ensure that the broth remains transparent and retains all the value of the product. Do not pour out the whole amount at once, but add a little, so you can adjust the amount of salt to your taste.
• Chicken bouillon - This is a light soup, which is recommended to give even to small children and people who are on a diet or postoperative procedure. This broth is ideal for sauces, risottos and even fish dishes. It is recommended to salt it at the end in order to preserve all the nutritional properties of the chicken.
• Fish broth (ear) - prepared from the constituent parts of the fish (bones, heads, fins). Also, the fish cooked in such a broth will be very tasty and rich. Gourmet will be a real find seafood soup. Salt these types at the very beginning before adding various ingredients. This is a type of broth in which a small excess of taste salt will not spoil. The reason is that the ingredients in the composition will also take part of the salt.
• Vegetable broth - This is a complete replacement of meat broths for lean and vegetarian dishes. Such a soup is prepared only from vegetables and herbs. It must be salted at the very beginning so that the vegetables do not lose their shape. But, for example, green borsch from sorrel must be salted after the sorrel has been lowered into it. The fact is that this herbaceous plant emits a lot of acid and with the addition of salt you need to be very careful.
• Mushroom broth - It is prepared from various types of mushrooms, both dried and fresh. It must be salted at the very end so that the mushrooms do not absorb all the salt.
Experienced culinary hostesses offer a little salt at the beginning of the dishes, and then add to the desired condition at the end.
What to do if salted soup: how to salt food
Salt is the main ingredient in cooking, as well as an important macronutrient of the body.
Its main useful qualities are that salt plays an important role in metabolism. But recently, more and more often they talk about the dangers of salt in the sense that it retains water in the body.
It is also necessary to remember that for diseases of the blood, liver, kidneys and lungs, salt is recommended to be completely excluded from the body.
And so we will understand what types of salt there are for eating:
1) Table (table) salt is the most common salt. Without its use, the dish will be tasteless.
2) Salt with the addition of iodine. It is recommended for people who have iodine deficiency in the body.
Remember some more rules for adding salt to the dish:
1. Meat or liver is already salted when they are in a state of semi-preparedness. If they are salted raw, then they will give juice and become hard. And such delights as, for example, entrecotes and escalopes, are best salted only after a crust forms on them. Keep in mind that meat is very sensitive to salt. And there is always the danger of oversalt. If you cook meat on a skewer, then salt it at the very end.
2. When boiling cereals or pasta, as well as various processed foods, salt is added at the very beginning of cooking. Also note that salt water boils faster.
3. If you use ready-made seasoning when preparing soup, which usually contains salt, then after about 5 minutes taste it. And only if you are deficient in salt, then salt this soup.
4. To prevent meat and salt from becoming dry, it is recommended to salt them immediately before cooking. This is due to the fact that the use of salt promotes the release of juices.
5. During the cooking process, it is recommended to try the dish several times. If you do this more, then sensitivity may become dull.
6. Do not salt beans or legumes at the beginning. This can double the cooking time.
Norm: 1 tsp per 1 liter of water.
What to do if you oversalt the soup: ways to remedy the situation
If you salt the soup, do not despair. The following tips will solve your problem in a few minutes.
1. The most common way among housewives is to add raw or boiled water to such a soup. We’ll immediately warn you that this is an extreme case. Yes, you will reduce the amount of salt, but you will lose taste and richness.
2. You can also add non-salted ready-made broth. Most likely, this is a rarity, but all of a sudden.
3. An effective way is to add rice. This may be rice, with the addition of which you subsequently cook the soup. And you can use rice in a bag for any soup. To do this, a handful of rice must be washed, put in cheesecloth and lowered into a saucepan. When you feel that the taste of the soup has changed and become less salty, you can take out such a bag.
4. The peeled onion will also not only give the broth a clear color, a special taste, but also be able to absorb excessive amounts of salt. This takes about 5 minutes.
5. An excellent analogue of rice and onion is raw potatoes. It is not recommended to add it only to that soup where potatoes are not used at all. And so, potatoes are an excellent absorbent. You cut the peeled potato into two parts and cook it in the salted soup for about 15 minutes. At the end, remove the saving vegetable.
6. Flour can also help get rid of excess salt. To do this, it must be poured into a gauze bag and lowered into a boiling soup. After a few minutes, remove the bag from the pan. The disadvantage of this method is that the broth may become cloudy.
7. If you have salted the ear or any other soup where the addition of an egg is appropriate, then safely drive the whole egg. After it coagulates, you can take it out with a slotted spoon, or you can leave it in the soup. The taste of it will only get better.
8. Often, some housewives add a piece of refined sugar to the salted soup. To do this, put it on a spoon and lower it into the broth for 1-2 minutes. If there is still an overshot, then repeat the procedure.
9. To neutralize salt, lemon juice or apple cider vinegar are also suitable. Try adding 1 tsp. acid in 3 liters of water. Taste it. If the situation has not changed, then add a little more, but do not abuse.
10. An effective way is a method in which brown bread is dipped in a soup. However, housewives rarely use it, because softened crumbs give such a dish a not very presentable look.
Thus, you have learned what to do if you overcooked the soup. There are no hopeless situations. Save the dish - you can!
