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We’ve all made a pot of oversalted soup or stew. A classic kitchen trick is to add a thinly-sliced raw potato and let it sit to absorb some of the salt, until the slices become translucent.
If that doesn’t work for you, here are four more ideas, courtesy of the newest edition of the kitchen helper book, How To Repair Food:
Dilute the soup. Divide the contents into two pots and add more liquid—broth, water, tomato juice, etc.—until the soup tastes right.
Add canned tomatoes. If they work with the recipe, tomatoes and their liquid are sufficiently bland to absorb some of the saltiness.
Add some fresh lemon juice. The acid can counteract saltiness. You can use lime juice if it’s better for the recipe.
Add a few pinches of brown sugar. It won’t desalt the soup, but it may cover up the saltiness without over-sweetening the soup.
Discover the different types of soup in our Soup Glossary.
You can fix salty soup. Photo of bouillabaisse
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