In this brief guide, we will answer ‘how to neutralize salt in the soup?’ Also, we will discuss six potential ways through which you can neutralize the soup.
How to neutralize salt in the soup?
Let’s face it all of us have once in our lifetime, added salt with too much surety and confidence and ended up panicking because you added too much than needed. Well, no need to worry, if you ever encounter the same problem just add potatoes.
Just add a few peeled potatoes into the pot you are cooking the soup in. The potatoes will then soak up liquid along with the extra salt. Remove the potatoes before it’s fully cooked in about 30 minutes. You may add a bigger cubed potato. This will increase the surface area and will get the job done within quite less time.
Is eating too much salt bad for your health?
Yes, apart from being salty, too much salt comes with a hefty price. Having too much sodium in the food can lead to hypertension, enlarged heart muscle, headaches, heart failure, kidney disease, kidney stones, osteoporosis, stomach cancer and stroke (1).
Because of this increased risk towards so many diseases, regulations of the National Health Service (NHS) of the United Kingdom (UK) have set a limit, they recommend taking between 1500 mg or 1.5 grams to 2400oomg or 2.4 grams of sodium a day. This can be broken into (2):;
- Eat no more than 6g of salt a day (2.4g sodium) – that’s around 1 teaspoon.
For children aged:
- 1 to 3 years should eat no more than 2g salt a day (0.8g sodium)
- 4 to 6 years should eat no more than 3g salt a day (1.2g sodium)
- 7 to 10 years should eat no more than 5g salt a day (2g sodium)
- 11 years and over should eat no more than 6g salt a day (2.4g sodium)
Differently, the World Health Organization recommends a maximum level of intake of 2 g/day sodium in adults, or 5 g salt/day, and this should be adjusted downward based on the energy requirements of children relative to those of adults (1). There is convincing evidence that reducing salt intake will have a beneficial effect on blood pressure, thereby reducing the incidence of cardiovascular disease (3).
If you are eating more sodium and looking for a way to control it then you should switch to the DASH diet.
If you want to learn about the DASH diet, please refer here.
6 ways to salvage the soup if too much salt is added
6 ways to save food are as follows;
One of the easiest ways to salvage too much salt out of the soup. If you have dairy on hand, add a dollop of or swirl of yogurt, heavy cream, milk or sour cream before serving. This will not only tone too much salt down but also will add creaminess to the soup.
Dairy products have different buffering capacities, which allow them to absorb ions from the solutions (5).
Coconut milk, avocado or a swirl of olive oil will serve the same purpose for vegan soups.
Adding a small amount of acid to the soup can cancel out some of the saltiness. This will distract your taste bud by focusing on the acidity rather than the salt. You may squeeze lemon or a dash of apple cider vinegar. Even tomatoes if your dish features crushed tomatoes.
Sour and salty tastes counteract each other. That happens because, when two compounds that elicit different taste qualities are mixed in solution at moderate or strong concentrations, the mixture will often yield a taste sensation that is less intense than the simple sum of the component tastes. In two-component mixtures, each of the taste qualities is usually suppressed (perceived as less intense) than when it is tasted separately (6).
In case you get too excited with salt, you can always add a little bit more leftover ingredients to the soup. Just add more water or stock, more vegetables and other ingredients as per the recipe calls for. You may be left with a bit more soup than needed but at least it won’t be as salty as before.
Add some starch
In case of too much salt in the soup, you can always add some noodles to it. Just add a bit more water and your noodles. This will not only cut down the saltiness but will also thicken the soup. Starches, such as potatoes, absorb salt ions from the water (4).
Serve with something mild
One other way you can tone down too much salt is to serve the food with something. This can not imply the soup because you enjoy soup as it is. However, you can add a piece of bread alongside soup or some fresh salad that may cut down some saltiness.
Back in the day, just like the potato hack, people used to put dough balls in their food too. Just get some flour and water and prepare the dough. Divide that dough into smaller balls and add in your soup. They will soak up the salt in them just like potatoes. Just remember to take them out before serving.
How to avoid adding too much salt?
Like all great chefs say, season gradually and taste and adjust as needed. As you can always add more but not take can’t make it less.
In this brief guide, we answered ‘how to neutralize salt in the soup?’ Also, we have discussed six potential ways through which you can neutralize the soup.
Hopefully, you found this guide helpful and informative. In case of any queries or comments, please do let us know.
- World Health Organization. Guideline: sodium intake for adults and children. 2012.
- Salt: the facts. National Health Service (NHS). 15 March 2021.
- Hendriksen, Marieke AH, et al. Health gain by salt reduction in europe: a modelling study. PloS one, 2015, 10, e0118873.
- Cunningham, S. E., et al. Effect of processing conditions on the water absorption and texture kinetics of potato. J Food Eng, 2008, 84, 214-223.
- Salaün, Françoise, Bernard Mietton, and Frédéric Gaucheron. Buffering capacity of dairy products. Int Dairy J, 2005, 15, 95-109.
- Breslin, Paul AS. Interactions among salty, sour and bitter compounds. Trend Food Sci Technol, 1996, 7, 390-399