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Ah, the salty soup slip-up—been there! Here’s how to prevent it in the first place, and fix it if it happens:
π‘️ How to Prevent Over-Salting Soup:
π§ 1. Season Gradually
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Add salt a little at a time during cooking—not all at once.
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Taste as you go, especially after reducing the soup (since flavors concentrate).
π² 2. Use Low-Sodium Broth
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Store-bought broths can be salt bombs. Opt for low- or no-sodium versions so you can control it yourself.
π§ 3. Watch Salty Add-Ins
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Ingredients like soy sauce, bouillon cubes, cured meats, and cheese all add salt.
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Adjust your seasoning to account for them.
π₯ 4. Taste After Adding Acids
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Lemon juice or vinegar can brighten soup, which sometimes makes it taste saltier—so don’t oversalt before that final splash.
π¨ Too Late? Here's How to Fix It:
π₯ 1. Dilute It
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Add more water or unsalted broth to balance things out.
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Then adjust seasoning as needed (maybe a bit more herbs, not more salt).
π₯¬ 2. Add Bulk
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Toss in extra veggies, beans, noodles, or rice—these absorb flavor and stretch the soup.
π 3. Add Acid
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A splash of lemon juice or vinegar can tone down the salty edge and perk up flavor.
πΆ 4. Add a Dairy Element
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Stir in a little milk, cream, or unsweetened yogurt—dairy helps mellow saltiness (if it fits the soup).