To the mistress of the note: what to do if the salted soup?

Probably every mistress in her life had to deal with the solution of such an unpleasant and often unexpected problem: what to do if the salted soup?

To overdo the food, it is not necessary to be inept at all. It is enough to change the type of salt, for example, instead of the usual, coarse grinding, use fine-grained. It can easily be mistaken with the amount of salt, if you use salt with various additives or sea salt. These species initially appear less salty, but everything will change when the salt dissolves in the prepared dish. Again, the hot soup seems less salty, and the temptation to improve its taste is great. But when the food gets cold a bit, the hostess is in for an unpleasant surprise. "She topped the soup. And it happens that the mistress of the hostess and not at all, but the soup still gives the impression of over-salted, because the tastes do not argue. Perhaps, guests prefer less salty dishes, and the problem of salting will still have to be addressed.

In the old days, this trouble meant a necessary quarrel. After all, salting is not only spoiled food, but also the transfer of expensive salt. Now everything is not so critical, especially as ways have already been worked out to combat this grief.

What should I do if I over-salted the soup? The most important thing is not to panic. It happens. There are several ways to accurately and imperceptibly solve this problem.

First, if the formulation allows, then you can add fluids. A glass of water often solves the problem if the hostess overcooked the food not too much. Soup, of course, will be less dense, but this is not synonymous with the word "worse". Perhaps, so you will even discover a new recipe for a familiar dish.

Another option, what to do if the salted soup - is to add ... sugar. Indeed, sweet taste neutralizes salty. It is not necessary to pour sugar into the soup - just put a slice in the poultry, put it in the soup and wait until it falls apart. After this, we need to chat a little in the soup in the soup and extract the sugar. Try it. Often such an action not only neutralizes salt, but also soup as a whole gives piquancy.

You can solve the problem by adding raw potatoes. If the recipe assumes the presence of potatoes, then it can be added already cut into slices. Potatoes are quickly prepared and take good salinity well. If in your dish the presence of potatoes is not planned, then you can drop whole potatoes, one or two, give them a weld and then gently remove.

Excellent takes away excess salt white bread crumb. It must be put in a gauze pouch and put in soup, and cook a little. Raw bread, of course, must be removed without loosening the bag. Instead of crumb, you can put rice. Suitable as raw rice, and boiled, but, of course, unsalted. It brews a little longer, but the effect of its use is stronger. Rice perfectly eliminates brine, and, moreover, it becomes a ready dish. Rice will take not only salt, but also part of the cook and spices.

Some advise to use flour instead of rice and crumb. This will also remove excess salt, but then the transparency of the soup will disappear.

As you can see, in the arsenal of the hostess there are quite a lot of decisions about what to do if the soup is over-salted. But nevertheless we will repeat. The main thing is not to panic or despair.