salty soup?

Question

I've just made a batch of Cabbage soup and put too much Boullion in it, making it too salty. Is there anything I can do tto make it less salty? Please dont suggest creams or anything unhealthy. Any please dont lecture me about Fad Diets either, i know already how naughty im being :)

Answer 1

A mistake we've all made at one time or another. I found a few things that might help, but no guarantees. In the future though, I suggest substituting any kind of Boulion with a low sodium (low fat if you like) broths. There are several brands and the best ones generally come in a box, and they're very good. Okay .... here are those ideas I said may or may not do the trick. Good Luck!

Oh, and by the way... not all diets are fad diets... honestly. Some are simply geared to a lifetime of healthy, eating. And the nice thing about that (other than possibly losing weight, or simply not gaining, is you discover there are some wonderfully tasty healthy foods out there, many of which would surprise you. Okay... off my soapbox and back to the issue at hand.

Too much salt in the soup: Throw a cut-up potato in. The potato will act like a sponge and soak up the salt. Throw the potato away before serving. If the soup is still too salty, a little lemon juice or vinegar will counter the salt. Add just a tiny bit at a time (I think I go with the lemon remedy as my first choice).

Answer 2

Potatos absorb salt. Also, something sweet neutralizes something salty (to an extent). Like a couple pinches of sugar.
I know potatos and sugar aren't good on diets. Sorry.

Answer 3

Yes, you can add about 1/4 to 1/2 cup of water by mixing 1/4 teasp corn starch or arrowroot flour into the water, to make it look smooth and milky. Then add it bit by bit, to taste. If that's not enough, you can always add more water tasting after every 1/4 cup to see if it suits you. To keep the flavor up, add 1/2 teasp onion powder and 1/2 teasp garlic powder.

Answer 4

Peel a couple of apples, cut into chunks and throw them into the soup. Green apples are best.

Then you can either fish them out before they get too mushy, or add some cinnamon and nutmeg and black pepper (or cayenne if you're brave) and leave them in.

Or you could use potatoes.

Answer 5

The potato idea is the way to go. I've heard Emeril mention it many times on his show. All you have to do is peel it and cut it in half ( a nice sized potato), let it cook then remove it once it's done!

Answer 6

I read that some peeled potato chunks will absorb some of the salt. Then you remove the potato.

Answer 7

Potatoes is the answer, put them in and let them absorb the salt, then pull them out!

Answer 8

chuck some old(or new)bread in it to absorb some of the excess salt then throw it out.!the bread not the soup

Answer 9

put some potato and cook them in your soup.. it will help absorb the salt from the bouillon

Answer 10

1.u can try to strain and rinse .add fresh water re taste to see or2. just try and drain and and add a sause red tomado paste or3. drain all and make a redgravy sub#