I have made soup and it has become salty - how do I get rid of the saltiness?

Answer 1

Add some peeled quartered potatoes, ot will absorb the salt.

Answer 2

It depends entirely on how much oversalting occurred. Is it just slightly salty? In that case, I'd just add some stock (water can substitute, but stock would add more flavor and reduce the salt concentration, whereas water would just dilute all the flavors). If it's moderately salty, a little stock and a little lemon juice as someone else mentioned (if the soup can handle the citrus). If it's extremely salted (it tastes like a teaspoon of iodized salt), there isn't much you can do while saving the flavors, aside from making a bigger batch.

Answer 3

Add a couple of raw potatoes, remove once they are cooked, and the potatoes will draw some of the saltiness out of your soup.

Answer 4

You will have to drain off some of the liquid and add extra chicken or beef stock depending on what flavor of soup you have made. Do not add broth or boullion because these tend to have salt in them.

Answer 5

Wait till it looks like rain. Then put out 4 bowls of the soup on a picnic table. Let it rain for a few days and then yell "Soup's on".

Answer 6

Add a quartered raw potato, when cooked discard the potatoes.

You can try adding a little acidity (lemon juice or tomatoes/tomato paste) and a little sugar.

Add more veggies... mushrooms

Answer 7

Don't add salt when you are cooking. And not as much soup base or bullion base.

Answer 8

add some lemon juice

Answer 9

add water