What can you do with your salty soup?
Basicaly, you can eat it :)
You might want to throw some potatoes in, they tend to "suck" the salt in.
Salt cannot be removed from a preparation. The only solution is to make some more soup with no salt and mix the two together. If you think there is twice as much salt as desired, mix your salty soup with at least an equal amount of unsalted soup. This often happens when a cook overlooks the fact that the ingredients themselves contain salt. For example, most cheese is quite high in salt.
You would use low sodium chicken broth if you buy it, or add little or no salt to your homemade broth. You can puree vegetables which would add flavor and body to the soup. If the soup you have made is too salty, I have had good luck adding cut up potatoes to the broth to absorb some of the salt--mind you some people think that this trick doesn't work.
Adding sugar would only make a dish sweeter and not reduce the salt content. If the food is a soup or stew, adding potato will thicken the soup and absorb some of the salt. However, adding a liquid, such as water or dairy products, will increase the proportion of liquid to salt, therefore thinning out the salty taste.
The list includes many typically salty foods. French fries Cheddar cheese Corned beef Canned soup Turtle soup Oysters Potato chips Fritos corn chips Pretzels Canned peanuts Dill pickles Saltine crackers Ham Bacon Pepperoni Vienna sausage Salted fish And also: 18. seawater 19. tears 20. sweat (which is why your skin tastes salty)
to reduce the salt taste in food soak the food for two hours in milk. For some reason the milk will start to taste salty but the food will taste less saltier. If by mistake i put too much salt in my soup,to reduced the salt content i place three or four raw (uncooked potatoes) into the soup.For a fact your soup will not taste as salty,you may latter choose to remove the potato or…
It is very difficult to correct too much salt. If it is a little to much try adding cut potato and removing it when cooked - people say this works (I am not so sure). Otherwise throw it out and start again OR perhaps make a second batch of soup with no salt in it and mix it with the too salty soup to produce a mixed soup that is OK for salt.
Kangaroo tail soup, Lamingtons, The chico roll, The Macadamia nut. As a typical Australian, I must add that I have never had kangaroo tail soup, and nor do I know anyone who has. "Damper", a basic bread made from flour, salt and water, is a traditional food. So is Vegemite, a strong, black, salty spread made from Brewer's yeast.
OK well lts see the broth can consists of over 320 grams of sodium soup are salty like chicken noodle soup very high in sodium. when the noodle have sit in the broth for a long time the noodles began to adsorb the sodium. also think of the broth is still on the spoon. then you should consider that so my beast estimate would be around 256-200
According to other sources on the Internet a squeeze of lemon and a dash of sugar will offset the too salty taste. There is also another fix of cooking a potato in the sauce, stew, soup etc and removing the potato. Also, I took a red apple, quartered and cored it, and placed it in some smoked neck bones that I thought were too salty and it absorbed the salt.
Add more unsalted stock or broth and drain a bit off... and I've just been searching the net for a way to prevent the saltiness the next time (if there is a next time) and what I've come up with (courtesy of http://the.earth.li/~neve/recipes/mum-lentilsoup.html ) is: "... you have to watch out that the meat is not too salty as this can make the soup too salty, always check the taste of the liquid before you…
Normally, you can't actually remove salt from food once it has been added. But you could try adding lots more of the other ingredients..to balance out the taste.. but you will end up having alot more soup than you started with! try putting 2 raw peeled potatoes in the soup and let it simmer for about 30-45 mins. it will absorb the extra salt Also, there is a type of Japanese cooking wine, called Mirin…