Probably, every housewife in her life had to deal with a solution to such an unpleasant and often unexpected problem: what to do if the soup is salted?
To salt the food, it is not necessary to be stupid. It is enough to change the type of salt, for example, instead of the usual, coarse grinding, use fine-grained. You can easily make a mistake with the amount of salt, if you use salt with various additives or sea. These species initially seem less salty, but things will change when the salt dissolves in the finished dish.
Again, hot soup seems less salty, and the temptation is great to improve its taste. But when the food cools down a bit, the hostess will get an unpleasant surprise, - she salted the soup. And it happens that the mistress of the hostess is not at all, but the soup still gives the impression of being salty, because they do not argue about tastes. 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 compulsory quarrel. After all, salting is not only spoiled products, but also the translation of expensive salt. Now everything is not so critical, especially since ways have already been worked out to combat this grief.
What to do if you overcooked the soup? The most important thing is not to panic. It happens. There are several ways to accurately and discreetly solve this problem.
Firstly, if the formulation allows, then you can add fluids. A glass of water often solves the problem if the hostess over-salted the food not too much. Soup, of course, will be less thick, but this is not at all synonymous with the word "worse." Perhaps this is how you even discover a new recipe for a familiar dish.
Another option, what to do if you overcooked the soup - add ... sugar. Indeed, a sweet taste neutralizes the salty. It is not necessary to pour sugar into the soup - just put a piece in the cooker, dip it into the soup and wait until it falls apart. After that, you need to chat a little with a ladle in the soup and extract the sugar. Give it a try. Often this action not only neutralizes the salt, but also gives the soup as a whole a piquancy.
You can solve the problem by adding raw potatoes. If the recipe suggests the presence of potatoes, then it can be added already cut into slices. The potato is quickly cooked and well picks up excess salinity. If the presence of potatoes is not planned in your dish, then you can omit the whole potato, one or two, let them cook and then carefully remove.
White bread crumb perfectly picks up excess salt. It must be put in a gauze bag and lowered into the soup, and cook a little. Soaked bread, of course, must be removed without untying the pouch. Instead of crumb, you can put rice. Both raw and cooked rice are suitable, but, of course, unsalted. It boils a little longer, but the effect of its use is stronger. Rice perfectly eliminates the overflow, and, moreover, it becomes a ready-made dish itself. Rice will take not only salt, but also part of the bread and spices.
Some advise using 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 hostess's arsenal there are quite a few decisions on what to do if the soup is salted. But still repeat. The main thing is not to panic and not to despair.