Dilute the Soup
To restore the soup’s desired consistency, you can also dilute it with unsalted broth and simmer it. In a similar vein, you can enhance any soup by adding extra unsalted broth and a thickening agent, like flour or cornstarch, that has been previously combined with a small amount of water to form a slurry. Compared to simply adding stock and simmering, this method will return the soup to its original consistency more quickly, and the thickener will absorb some of the salt.
Alternatively, thin out the soup by adding a small amount of cream, milk, or non-dairy milk products at a time, tasting as you go. Replace the water in a condensed soup base recipe with milk to help reduce the saltiness.
Other ways to remove salt from food
- You can use starchy vegetables like carrots or parsnips in addition to potatoes to absorb extra salt.
- Sour cream, yogurt, milk, and other dairy products can counteract the saltiness of a soup or stew. Dairy products’ fat and protein can coat your tongue and lessen your sense of saltiness.
- Additionally, fresh herbs like thyme, basil, or parsley can help to disguise the soup’s saltiness. Stir well after adding a small amount of fresh herbs to the soup.
- Tomatoes, vinegar, and lemon juice are examples of acidic ingredients that can help lessen the saltiness of soup. Incorporate a tiny quantity of acid into the soup and mix thoroughly.
Add Raw Potato
If you can’t dilute the soup or make more, try adding raw potatoes. According to Krimsky, it will aid in removing some salt from the liquid. To accomplish this, add a whole peeled potato to the soup and simmer it for 20 minutes or until it is cooked through. After the potato is cooked and has absorbed some of the salt, remove it. Even though the potato shouldn’t be in your soup, you can still eat it. If the saltiness isn’t too strong for you, mash it with additional potatoes to counterbalance the salt.
