Salted with soup. What to do and how to save lunch?

If salted soup, what to do in this case? With a probability of 99% you in your life at least once salted dishes. And most often it happened with soup. No, you can overdo everything, anything, from the pancake test to the meringue. Well, what with the fact that the so-called cakes, made from whipped egg whites. There is an opinion that it is the whipped proteins that are best beaten. And then, have you never had to grab a sugar bowl in a hurry instead of a salt shaker? If you basically store sugar and salt on different shelves in the kitchen, then you honor and praise. And then, no one can guarantee you that one is not a perfect day, you are wrong, and ... but let's not talk about sad things. The hypothetical confusion of sugar and salt is not at all the topic of our discussion today.

And we are talking about how to salt the salted soup. And no matter why he was so. You yourself overset it, or one of the assistants decided to season the boiling broth, whether your arm with a salt shaker was trembling. All this does not matter. Outcome one - salted soup. What to do?

The first thought that comes to anyone's mind is to sweeten it. In fact: we cool the hot dish, cold - warm up, and excess salt should mask sugar. Do not rush to laugh. Actually, that makes sense. Of course, this does not mean that you need to grab a sugar bowl and start throwing a handful of its contents into a pan. Everything is much more complicated. First of all, the sand will not help us, we need sugar lump. We take a refiner, put it in the ladle and dip it into the broth. As soon as it begins to dissolve, immediately remove the ladle and throw the half-grown piece into the trash can. It is recommended to do this until the dish becomes edible. The riskiness of this method is immediately understandable. The slightest oversight, and instead of a very salty soup you get an incomprehensible sweet bitter sludge.

Therefore, we will not immediately resort to this method, leaving it to the most extreme case. In the meantime, we will try less radical and safer ways.

So it is. You tried to cook the first dish, but did not calculate the dosage of salt. And, as a result, you have salted the soup. What to do? If you cook a fairly thick dish, for example, borscht, you can safely add a little water to it. Just do not pour it straight from the tap or from the bottle. The water must be hot, otherwise the taste and type of food will be spoiled. Boil the kettle and dilute your cooking with hot water.

If you do not want to make the first dish too thin, then take a piece of gauze or just a white cloth and put some rice on it. A tablespoon will be enough. Tie the cloth knot and place this pouch in a saucepan of boiling soup. Fig perfectly absorbs salt. Enough to boil it only 10 minutes, and the salinity of the broth will decrease.

And what if the salted soup, and there is not a gram of rice in the house? You can take a normal chicken egg, whip it and pour it into the boiling broth with a thin trickle. After the protein absorbs a surplus of salt and hardens, it is simply removed from the pan.

No eggs, no rice, and salted soup: what to do? Search for flour or potatoes. Potatoes can simply be cleaned and put in a pan entirely. Let it boil in your brine. She, too, will absorb the salt, and then you can cook something from it. And with flour, you need to do the same as with rice. That is, put in a bag and boil for ten minutes. However, after that your soup will not be transparent, but there's nothing to be done.