Every housewife wants her kitchen to always be clean and the aroma of delicious food in the air. But no matter how good a woman is in cooking, we all sometimes make mistakes. An incorrectly calculated dosage in the recipe or a hand accidentally flinching over the pan can cause excess salt, which will be in the dish. In order to prevent spoilage of products, it is important to know what to do if you have salted borsch or soup.
How to calculate the amount of salt
A normal proportion is considered to be one teaspoon of salt per liter of broth for future soup. It is best to add it when all other products used for cooking are cooked and completely ready for use. Despite the fact that the exact amount of the ingredient is calculated, each person judges according to his taste. In order not to make a mistake, you should try the soup, having cooled it beforehand, since in a hot dish salt is less felt than in a cold one.
It is also worth limiting the number of samples so as not to get used to the taste and not add too much. At first glance, it seems difficult to do something if the food is too salted, but fortunately, it is not.
How to save salted broth
If vegetables, meat and other ingredients have not yet been added to the pan, it will be easier to rectify the situation. In this case, you can mix the salted broth with another that does not already have this component. To do this, make another pot of broth and do not add salt to it. Thus, combining both liquids, you dilute them and get a good base for the soup.
The situation is complicated if all the ingredients have already been added. Then the question arises of what to do if salted borsch or other soup, which has long been on the stove and will be cooked soon. In such a situation, simple products that can easily be found at home come to the aid of the housewives.
Remove salt with potatoes
If dinner risks being spoiled, you immediately ask yourself: I salted the soup, how to clean and what to do with an undesirable aftertaste? In fact, a randomly added ingredient may allow you to make the dish thicker and tastier. In the implementation of this, ordinary potatoes will help you. Cut it into strips or cubes and put in a saucepan with salted soup.
A vegetable will not spoil the taste of the first, but rather improve it, making it thicker and more satisfying. If you prefer to leave more broth, just add large pieces of potatoes, and when ready, remove them from the pan.
Neutralize salt using rice
This cereal is available in almost every kitchen and is truly life-saving if the food is too salted. What to do with rice - you can decide for yourself, depending on which soup was salted. If it fits into the recipe and is combined with other products, you can simply put it in a pan ten minutes before lunch is ready. To remove salt, without adding any extra components, it is worth wrapping a little rice in gauze and dip into the broth. After a while, just remove it. Krupa absorbs excess salt, and your household will not even guess that the dinner was almost ruined.
Add raw egg
If the soup is almost ready, and you understand - the food is too salted and you need to do something quickly, without wasting time, you can turn to an unexpected assistant. Egg white will correct the situation. To do this, simply separate it from the yolk, add to the dish and mix vigorously. Remove the fully curled protein with a spoon.
Use sugar
What to do if salted borsch - a soup that requires compliance with the recipe and rich broth? To rid such a dish of excess salt, you can add another, no less well-known ingredient to it. Take a piece of refined sugar and, putting in a deep spoon, lower it into a container with boiling soup. When the cube is soft and loose, carefully remove it and taste the soup. If it still seems to be too salted, repeat the procedure with a new bite. It is important to constantly try the soup, so as not to accidentally create a new problem and not over-sweeten the dish.
What to do if the dish is ready
Hot is on the stove and ready to serve. But at the last moment you take a sample and understand that the soup is spoiled. Before you remove the overcrowded, which is not worth doing, try to fix the situation. No need to get upset and put off lunch until a new dish is ready. Add simple ingredients that complement the taste of the soup and neutralize excess salt.
Sour cream and cream are frequent guests at the dining table. They go well with many soups, and people often add them, even if the amount of salt was calculated correctly. For example, if borsch is overloaded, what to do - you know. Putting these simple products in red borsch, you will make it taste creamy and soft.
Dried black or white bread will also do the job perfectly. Pour the soup into plates and add to each small amount of croutons. Greens have always been an additional decoration and a component of many soups. But this is not its only application. If the finished dish is too salty, add more green onions, dill, parsley or any other greens you like.
In some soups to eliminate excess salt add a different, no less bright taste. If cabbage soup is on your plate, you should use the well-known sour fruit. Half a tablespoon of lemon juice should be enough if you have prepared a liter of broth. If this fruit is not left in the refrigerator, but there is apple or wine vinegar, you can use it. Also, in some cases, you can put in a dish a couple of spoons of tomato paste.
Now you know what to do if the soup is salty or any other soup that you are going to serve. Relatives will always be able to dine with the most delicious food, and you will proudly bear the title of ideal hostess.