How to Neutralize Salt in Soup

Adding potato chunks can help to neutralize the saltiness of a soup.

When you are preparing soup, it's all too easy to overdo it with salting your culinary creation. Once you've added too much salt, you may think that you have ruined your soup. On the contrary, however, your soup probably is quite salvageable. You can use one of multiple quick methods to neutralize the taste of a soup that is too salty. The items that you need to fix your soup are probably already in your kitchen.

Things You'll Need

• Potato
• Knife
• Slotted spoon
• Sugar
• Cider vinegar
• Water, broth or milk

Instructions

1. Peel a medium-sized potato, and chop it into chunks that are approximately 1-inch cubes.

2. Add the potato pieces to the soup, and let it simmer for about 15 to 20 minutes.

3. Remove the potatoes with a slotted spoon, and taste the soup to check for saltiness.

4. Add a teaspoon of sugar or cider vinegar to the soup if you still think it's too salty.

5. Add more liquid to the soup if necessary to further dilute it and neutralize the saltiness. The liquid that you will add depends on the type of soup you are preparing. For clear soups, you can usually add water or broth; for creamy soups, you can usually add milk.

References

• Chef Talk: When Things Go Wrong: A Guide to Fixing Kitchen Disasters
• KitchenDaily: How to Fix Cooking Mistakes