You will need
- Any of the components: water
Too salty soup can be diluted with water. Water is better to take hot boiled, better still – boiling straight from the kettle. Unfortunately, this method is not too good if the soup is thick enough initially.
Very well absorbs excessive salt Fig. Convenient to use for this popular portioned rice porridge in bags for quick cooking, but you can use any loose product. You can wrap the rice in cheesecloth or a clean cloth (but do not take brightly colored fabric) and cook it for a while (until the disappearance of the excess saltiness), then remove from soup. If your first dish doesn't lose from the presence of a new component, and safely pour back a handful of rice and cook until tender. Chicken soup, kharcho, a hodgepodge or ear will only get better.
You can boil it raw peeled potatoes. As well as rice, on request, leave it in the soup or remove.
Bread is also the perfect absorbent salt. It is better to take stale chunks of fresh bread gets soggy too quickly. Just keep in mind that the broth will lose its transparency, if time does not remove it from the bread crusts.
Beat in the boiling soup to the egg. Method is perfect for a salty soup. The egg goes well with any fish soups, making them taste more original. But if you want a few minutes of coagulated egg can be removed easily with a spoon or skimmer, it has time to absorb the excess salt.
Add a little sugar. This method will help if you oversalt a minor, and in addition enrich a pleasant sweet taste soups such as borsch, Solyanka, pea. Enough tablespoon for a large pot.
Add a Cup of flour. You can pour directly into the soup, and then you will get soup, and you can do the same as in the embodiment of Fig, is to put the flour in muslin or linen bag and boil in the broth, then pull out. Disadvantage of this method is that the soup will become cloudy, but the taste is not affected.