If the soup is too salty

First of all, there are a few rules that should be followed to prevent over-salting:

• Cool the soup taken for testing, and in a wooden, not a metal spoon, which heats up and remains hot even when the soup in it has cooled.
• Never taste soup from the top layer of fat, but always scoop the sample liquid from the middle of the pan.
• Fat floating on the surface, upon contact with the mucous membrane, immediately solidifies and protects the taste organs from salt getting on them.

Did you over-salt the soup? Let's try to fix this...
Often, not too scrupulous housewives simply add a little water to the broth. Yes, this will save the soup from oversalting, but it will not have a very favorable effect on its taste.
However, as a last resort, you can simply pour the broth into a larger container and add boiled or carefully filtered water to the soup.

Chicken broth should not be diluted with water at all - it is better to add a little cereal or vegetables, they will draw in excess salt. Such ingredients will “pull out” excess salt from the broth and at the same time make the dish more rich.

And to prevent the dish from turning out too thick, experienced people use this trick: pour rice into a gauze bag and drop it into the broth. As a result, you will not only save the soup, but at the same time prepare a side dish for the second course.

If you don't want to put cheesecloth-wrapped cereal in your dish, another option is to use instant rice porridge packets. You just need to put them in the soup, and after a while, catch them with a ladle and throw them away. This option is suitable even if you have over-salted the dish and don’t know how to quickly correct the situation.
Don't like rice? You can replace it with potato. Place several whole tubers in the pan - removing them and turning them into a separate dish will be just as easy.

There is another solution to the problem. It is perfect if guests are already on the doorstep, and it seems that only a miracle can save you. Here is the recipe for this “miracle”: you need pour the egg white into the broth, and when it curls, catch the lumps with a spoon. Highest score for efficiency!

If you don’t have any eggs, potatoes, or rice at hand, it will help your troubles a crust of black bread: you need to keep it in the broth for about ten minutes, and then take it out. The bread can be pre-wrapped in gauze,
Be careful: if the bread gets soggy, some of the crumbs will remain in the broth. However, in some cases this may not only not harm the soup, but even significantly improve it, making it more rich, satisfying and tasty.

Replace bread with bag of flour- we get the same result. A side effect of this method is that the soup will become slightly cloudy. But if for some reason you cannot use the other methods listed above, this one will do.

The most desperate cooks struggle with excess salt... sugar. Place a piece of refined sugar in a ladle and carefully lower it into the broth. When the cube becomes loose and begins to fall apart, take it out. In a slightly sweetened broth, the oversalting will not be so noticeable - but the main thing here is not to oversweet, otherwise the soup will be completely spoiled. Therefore, it is necessary to extract the refined sugar in time, before it completely dissolves.

It’s that simple – there’s absolutely no point in getting upset. Now run to the stove to save the long-suffering soup!

If vegetables and mushrooms are too salty

There is only one way to correct over-salted vegetables (root vegetables): Mash them into a puree and add the same amount of puree from completely unsalted vegetables. Light oversalting can be corrected by adding flour, fat, sour cream, and beaten egg white to the puree.

Fill with water over-salted vegetables - boiled whole beets, carrots and potatoes - bring to a boil and keep in water for several minutes, excess salt should go away.

Over-salted fried potatoes reanimated in two ways. Adding sour cream and herbs, or frying a portion of unleavened potatoes and mixing with salted ones.

Finely chopped tomatoes help out an over-salted stew, which should be lightly sautéed, added to the stew and simmered again. Another way to save over-salted vegetables is to play with soft cheeses, such as mozzarella or ricotta. Well, you can always turn over-salted vegetables into puree, leveling out the overall taste by adding an unsalted portion of puree from the same vegetables.

Over-salted mushrooms can be corrected, adding flour, rice, mashed potatoes, sour cream, onions depending on the degree of oversalting. If there is no sour cream, you can add it to over-salted mushrooms a little water acidified with lemon.
Sometimes they add a new portion of mushrooms. Fresh mushrooms, of course, do not absorb excess salt, but, evenly mixed with salted ones, they create the illusion of a lightly salted dish.

Sauerkraut drain in a colander and rinse with cold water.

Salted cucumbers place in cold water and soak them for 15-20 minutes.

If meat or fish is over-salted

Simply mix the over-salted minced meat with boiled rice, unsalted mashed potatoes, grated zucchini, carrots and onions. This stuffing filling will make the taste of the dish softer and the cutlets more tender.

Over-salting of meat is relatively easy to eliminate when adding unleavened flour or butter sauce, which instantly draws the salt onto itself. Such a quick effect is due to the fact that the meat, due to its density, captures salt only at the periphery of the piece, especially if it is large.
In fish, salt penetrates the entire thickness of the fish body or fillet. This is usually due to its looser structure and more delicate consistency of fish meat. Therefore, it is much more difficult to correct over-salting of fish. Methods for correcting over-salting fish are similar to meat ones: unleavened flour sauce, unsalted mashed potatoes, sour cream with a lot of herbs (dill, parsley, onion). They are lightly stewed together with over-salted fish.

Did you over-salt the finished poultry dish? Don’t despair, removing excess salt is very easy, just remove all the meat from the bones, prepare the sauce without salt, put the meat in it and simmer for 5-10 minutes.

Chicken meat can be saved, additionally stewed with any vegetables.

If you over-salt raw poultry, removing the salt will help milk or water. Immerse the meat in the liquid for 15-20 minutes and it will neutralize the salt.

Over-salting meat or fish can also level out unleavened side dish of unsalted starchy foods or cereals, for example, from polenta, quinoa, mashed potatoes, rice. In this case, the overall feeling of saltiness of the dish will become more harmonious.

If herring turned out to be very salty, you should soak it in strong tea leaves for 1-2 hours.

If you have over-salted buckwheat, rice, millet, pilaf, pasta

Over-salted buckwheat or other grains drain in a colander and washed with cold water. Allow the water to drain completely, transfer to a bowl, add a little boiled water (so as not to burn), a little butter and set to simmer on low heat until the liquid evaporates and the dish is heated.

Is the rice too salty? No problem, rinse it several times in cold water.

Over-salted pilaf, can also be brought back to life. Add separately cooked rice and vegetables without salt to it, you can just add a little spices and mix with salt.
The essence of another method to get rid of over-salting in pilaf is to add soaked raisins. Stir and let the dish stand for 15 minutes, the raisins will absorb the salt.

If navy pasta turned out to be oversalted, don’t despair. There are three ways that can help remove excess salt:

1. Add fresh tomato sauce.
2. Boil a portion of unsalted pasta and combine with over-salted pasta, stirring thoroughly.
3. Pour beaten eggs over the finished dish and fry; the eggs will remove excess salt.

If you have absolutely no time to prepare and boil something, simply serve sparkling wine or champagne with the over-salted dish - the bubbles perfectly cleanse the taste buds and “zero” the salty taste.

And most importantly, don’t be upset. With the proper skill and imagination, you can save even the most hopeless dish. In any case, the oversalting can be attributed to the fact that the cook fell in love.

Based on materials from setadra.ru, m.mirtesen.ru, kitchenmag.ru,

PS. To prevent a similar disaster from happening to you, you just need to remember that some ingredients already contain salt, for example, salted fish, mayonnaise, bacon or cheese. We must not forget about evaporation of liquid. A dish that is salted to taste will be over-salted after stewing. It is best to under-salt or under-pepper the dish at the very beginning of cooking, and finally season it with salt and seasonings at the very end to the desired taste, rather than shifting the salt and seasonings, thereby creating extra work for yourself.

By the way, it is believed that if you salt a cooked dish after it has already been cooked, the negative effects of salt on the body will be neutralized. That is, do not add salt to boiling liquid: salt the potatoes after they have already been cooked, but still in the water, salt the soup after you have turned it off and left it to steep. The same goes for sauces. With pasta in this regard it is a little more difficult, since here a sense of proportion comes with practice.

If you happen to over-salt your food, remember that any greens absorb salt well. You can add a large amount of dill, parsley, and remove excess greens after cooking.

You can also experiment with the acidity and sweetness of the dish. For example, you can add a little sugar or citric acid to an over-salted sauce and it will become sweet and sour and delicious.

As you can see, there is always a way out of the situation, the main thing is not to lose heart and show imagination.

Enjoy your cooking and delicious dishes!

There is only half an hour left before the guests arrive, and having dressed up, you quickly try the salad prepared according to a long-proven recipe, but suddenly you realize that the dish is too salty... Tragedy? Catastrophe? Nothing like this! In no case should you panic, because food that seemed hopelessly spoiled can easily become not only edible again, but also surprisingly tasty. To fix everything, you just need to enlist the support of experienced chefs who will offer you simple tips, some of which are presented below.

What to do if you over-salted the soup?

It is known that even the most aromatic and richly flavored soup can lose its invaluable qualities if it is over-salted. However, in the case of this particular dish, there are three ways to cope with the problem.

1. Sugar is the best enemy of salt.

The simplest thing you can do is add a pinch of sugar to over-salted soup. No matter how strange it may look, it is sugar that can most quickly cope with the problem that has arisen, being a contrasting flavoring substance that can not only eliminate excess salt, but also enhance your taste sensations when eating the saved soup.

2. More liquid!

Another method, also widely used by cooks, is no less simple: you need to add unsalted broth or just boiled water to the soup. The best option, of course, would be broth, and not because adding it may just seem more natural, but for the reason that it is the broth that will mix with the other ingredients in a matter of minutes and you will immediately understand whether you need to continue adding to the soup liquid, or it no longer seems over-salted. Water, unlike broth, will take some time to mix properly with the soup, and it is possible that after adding water and tasting the soup again, you will not notice any difference and decide to keep adding more. But in fact, you should just wait and only then take the sample. It is possible that much water will not be required.

Of course, this option is unlikely to suit those of us who like to fill the pot with soup to the very brim.

3. Potatoes, but not as an ingredient.

This third option, no less effective and simple, will suit everyone. The method is to peel a raw potato and place it in the soup. Keep the potatoes in the soup for as long as possible, until the time comes to pour it into plates. Potatoes will perfectly absorb excess salt.

What to do if you over-salt your mashed potatoes?

Of course, the simplest solution to this problem would be to add some more unsalted boiled potatoes, mashed into a puree, but if you don’t have the opportunity to increase the amount of the prepared dish, then unsalted butter will help you.

Most of us prefer to eat mashed potatoes with a piece of butter added to it, but few people know that this product not only makes the mashed potatoes more tender and thick in consistency, but also muffles the feeling of salty taste in it.

What to do if you over-salt the rice?

In this case, the best thing you can do is to rinse the rice with as much cold water as possible. The colder the water, the more effective this rinsing will be. Washed rice will become more attractive in appearance and fluffy, and at the same time will lose excess salt.

What to do if you over-salted porridge, buckwheat and other cereals?

If the porridge was cooked in milk, you can get rid of the problem very simply: just add a little more milk - and the problem is solved! But if we are talking about non-dairy porridges, or any other cooked cereal, such as buckwheat, then the best solution would be to use potatoes.

Unlike the measures taken in the case of over-salted soup, to eradicate this problem, you should cut the raw potatoes into large cubes. Only then will she be able to properly absorb the excess salt from the cooked cereal, which differs from the soup in being much thicker. When, after tasting the porridge, you are convinced that it is edible, simply remove the potato pieces from it and throw them away as unnecessary.

What to do if you over-salted meat, chicken or fish?

Undoubtedly, the case of over-salted meat is one of the most difficult, and most likely we will have no choice but to sacrifice the taste of the dish in order to save it from the trash can. You should remove the pieces of meat from the vessel in which they were stewed, remove them from the frying pan or from the baking sheet, and then rinse them with cold water and keep them on the fire for some more time. This is the only way to get rid of the feeling that the dish is too salty.

In the case of slightly over-salted fish that has been grilled, lemon can often help a lot. Pour lemon juice over the fish and enjoy its rich taste, forgetting about excess salt.

What to do if you over-salted the cutlets?

In such a situation, you can advise adding some kind of sauce to the cutlets, which would somehow brighten up their eating, and you can also use various herbs and spices, such as oregano, celery, dill, pepper, basil, cumin.

What to do if the salad is too salty?

The simplest solution is to double the amount of ingredients used. If for some reason this is not possible, then it makes sense to add onions and celery to the salad. It is these products, thanks to their texture and taste, that can overcome excess salt in any salad. A little lemon juice will also help, as will spicy ingredients like cayenne or mustard.

Did you oversalt? Don't be upset, this is a good omen

Even the most experienced housewives can have mishaps in the kitchen. One such unpleasant incident is over-salted dishes. But don't be sad, because there are a few tricks that can fix this unpleasant situation. So, let's look at what to do if you oversalt a dish. It all depends on what was over-salted.

• Soup. The main rule is that you cannot add water to over-salted soup, because... it becomes not only tasteless, but also cloudy. If you have oversalted the soup, one interesting property of rice will tell you what to do in this situation. Rice can effectively absorb salt. Let's take a glass of peeled, thoroughly washed rice, a piece of cloth from which we can make a bag. There should be free space left in it. After making the bag, pour rice into it. For simplicity, you can take rice in a portioned bag from the store. Place the bag in the soup and cook the rice. Over-salted puree soup, gravy or sauce can be saved by peeled raw potatoes, cut into small pieces, and a sugar cube, placed in a dish 5-10 minutes before serving.
• Let's move on, the hostess has over-salted the fish, what should we do? Firstly, you can prepare a sauce in which you should simmer the fish a little (the same can be done with over-salted meat). Secondly, you can offer an unsalted side dish (vegetables, potatoes or rice) with over-salted meat or fish. Thirdly, you can use over-salted fish or meat to fill pies using unsalted dough.
• Vegetables. Most over-salted vegetables can be saved by pureeing them in a 1:1 ratio with unsalted vegetables. Mashed potatoes will be removed from a small excess of salt: milk, butter or sunflower oil, a little sugar, beaten egg white, sour cream, a small amount of flour. If whole boiled vegetables are too salty, you can pour boiling water over them and let them sit in the broth for 2-3 minutes.
• “And if I over-salted the cabbage, what should I do in this situation?” - many people ask. Firstly, cabbage stew can be saved by adding chopped fresh tomatoes, slightly sautéed in oil. In an over-salted cabbage salad, you should add more cabbage and mix thoroughly, the salt will be distributed evenly, and the dish will be tasty. Over-salted sauerkraut can be doused with boiling water and immediately used in cooking. It cannot be stored after this.
• Minced meat for cutlets. You can add grated zucchini, carrots, raw potatoes or boiled rice without salt to the over-salted minced meat. They will not only absorb excess salt, but will also make the cutlets more tender.
• If you oversalt the jellied meat, what should you do in this case? You need to act quickly while the jellied meat is still preparing. Add some water, gelatin and garlic to the broth.
• Mushrooms. If excess salt gets into mushroom dishes, then adding unleavened mushrooms to them is useless, because... they cannot absorb salt. In this situation, the following will help: rice, mashed potatoes, flour, onions or sour cream added to mushrooms. You can also use a small amount of water with lemon juice.

Be that as it may, over-salted food, according to popular belief, is a sure sign of love. So, even if these tips don’t help remove all the excess salt from the dish, don’t worry.

Did you over-salt your food? No problem! This sometimes happens to every housewife - even experienced ones, not to mention young girls just starting to learn the basics of cooking.

If you believe, such an embarrassment especially often occurs with amorous young ladies: but explaining in this way to your chosen one or to your household members why the dinner is ruined is not the case - especially since it is not too late to fix everything.

Too salty food may not only not be the healthiest for people who care about their health or are on special diets, but also simply tasteless. But any situation can be fixed. Follow our simple tips and correct the taste of the dish.

If the soup is too salty

First of all, there are a few rules that should be followed to prevent over-salting:

• Cool the soup taken for testing, and in a wooden, not a metal spoon, which heats up and remains hot even when the soup in it has cooled.
• Never taste soup from the top layer of fat, but always scoop the sample liquid from the middle of the pan.
• Fat floating on the surface, upon contact with the mucous membrane, immediately solidifies and protects the taste organs from salt getting on them.

Did you over-salt the soup? Let's try to fix this...
Often, not too scrupulous housewives simply add a little water to the broth. Yes, this will save the soup from oversalting, but it will not have a very favorable effect on its taste.
However, as a last resort, you can simply pour the broth into a larger container and add boiled or carefully filtered water to the soup.

Chicken broth should not be diluted with water at all - it is better to add a little cereal or vegetables, they will draw in excess salt. Such ingredients will “pull out” excess salt from the broth and at the same time make the dish more rich.

And to prevent the dish from turning out too thick, experienced people use this trick: pour rice into a gauze bag and drop it into the broth. As a result, you will not only save the soup, but at the same time prepare a side dish for the second course.

If you don't want to put cheesecloth-wrapped cereal in your dish, another option is to use instant rice porridge packets. You just need to put them in the soup, and after a while, catch them with a ladle and throw them away. This option is suitable even if you have over-salted the dish and don’t know how to quickly correct the situation.
Don't like rice? You can replace it with potato. Place several whole tubers in the pan - removing them and turning them into a separate dish will be just as easy.

There is another solution to the problem. It is perfect if guests are already on the doorstep, and it seems that only a miracle can save you. Here is the recipe for this “miracle”: you need pour the egg white into the broth, and when it curls, catch the lumps with a spoon. Highest score for efficiency!

If you don’t have any eggs, potatoes, or rice at hand, it will help your troubles a crust of black bread: you need to keep it in the broth for about ten minutes, and then take it out. The bread can be pre-wrapped in gauze,
Be careful: if the bread gets soggy, some of the crumbs will remain in the broth. However, in some cases this may not only not harm the soup, but even significantly improve it, making it more rich, satisfying and tasty.

Replace bread with bag of flour- we get the same result. A side effect of this method is that the soup will become slightly cloudy. But if for some reason you cannot use the other methods listed above, this one will do.

The most desperate cooks struggle with excess salt... sugar. Place a piece of refined sugar in a ladle and carefully lower it into the broth. When the cube becomes loose and begins to fall apart, take it out. In a slightly sweetened broth, the oversalting will not be so noticeable - but the main thing here is not to oversweet, otherwise the soup will be completely spoiled. Therefore, it is necessary to extract the refined sugar in time, before it completely dissolves.

It’s that simple – there’s absolutely no point in getting upset. Now run to the stove to save the long-suffering soup!

If vegetables and mushrooms are too salty

There is only one way to correct over-salted vegetables (root vegetables): Mash them into a puree and add the same amount of puree from completely unsalted vegetables. Light oversalting can be corrected by adding flour, fat, sour cream, and beaten egg white to the puree.

Fill with water over-salted vegetables - boiled whole beets, carrots and potatoes - bring to a boil and keep in water for several minutes, excess salt should go away.

Over-salted fried potatoes reanimated in two ways. Adding sour cream and herbs, or frying a portion of unleavened potatoes and mixing with salted ones.

Finely chopped tomatoes help out an over-salted stew, which should be lightly sautéed, added to the stew and simmered again. Another way to save over-salted vegetables is to play with soft cheeses, such as mozzarella or ricotta. Well, you can always turn over-salted vegetables into puree, leveling out the overall taste by adding an unsalted portion of puree from the same vegetables.

Over-salted mushrooms can be corrected, adding flour, rice, mashed potatoes, sour cream, onions depending on the degree of oversalting. If there is no sour cream, you can add it to over-salted mushrooms a little water acidified with lemon.
Sometimes they add a new portion of mushrooms. Fresh mushrooms, of course, do not absorb excess salt, but, evenly mixed with salted ones, they create the illusion of a lightly salted dish.

Sauerkraut drain in a colander and rinse with cold water.

Salted cucumbers place in cold water and soak them for 15-20 minutes.

If meat or fish is over-salted

Simply mix the over-salted minced meat with boiled rice, unsalted mashed potatoes, grated zucchini, carrots and onions. This stuffing filling will make the taste of the dish softer and the cutlets more tender.

Over-salting of meat is relatively easy to eliminate when adding unleavened flour or butter sauce, which instantly draws the salt onto itself. Such a quick effect is due to the fact that the meat, due to its density, captures salt only at the periphery of the piece, especially if it is large.
In fish, salt penetrates the entire thickness of the fish body or fillet. This is usually due to its looser structure and more delicate consistency of fish meat. Therefore, it is much more difficult to correct over-salting of fish. Methods for correcting over-salting fish are similar to meat ones: unleavened flour sauce, unsalted mashed potatoes, sour cream with a lot of herbs (dill, parsley, onion). They are lightly stewed together with over-salted fish.

Did you over-salt the finished poultry dish? Don’t despair, removing excess salt is very easy, just remove all the meat from the bones, prepare the sauce without salt, put the meat in it and simmer for 5-10 minutes.

Chicken meat can be saved, additionally stewed with any vegetables.

If you over-salt raw poultry, removing the salt will help milk or water. Immerse the meat in the liquid for 15-20 minutes and it will neutralize the salt.

Over-salting meat or fish can also level out unleavened side dish of unsalted starchy foods or cereals, for example, from polenta, quinoa, mashed potatoes, rice. In this case, the overall feeling of saltiness of the dish will become more harmonious.

If herring turned out to be very salty, you should soak it in strong tea leaves for 1-2 hours.

If you have over-salted buckwheat, rice, millet, pilaf, pasta

Over-salted buckwheat or other grains drain in a colander and washed with cold water. Allow the water to drain completely, transfer to a bowl, add a little boiled water (so as not to burn), a little butter and set to simmer on low heat until the liquid evaporates and the dish is heated.

Is the rice too salty? No problem, rinse it several times in cold water.

Over-salted pilaf, can also be brought back to life. Add separately cooked rice and vegetables without salt to it, you can just add a little spices and mix with salt.
The essence of another method to get rid of over-salting in pilaf is to add soaked raisins. Stir and let the dish stand for 15 minutes, the raisins will absorb the salt.

If navy pasta turned out to be oversalted, don’t despair. There are three ways that can help remove excess salt:

1. Add fresh tomato sauce.
2. Boil a portion of unsalted pasta and combine with over-salted pasta, stirring thoroughly.
3. Pour beaten eggs over the finished dish and fry; the eggs will remove excess salt.

If you have absolutely no time to prepare and boil something, simply serve sparkling wine or champagne with the over-salted dish - the bubbles perfectly cleanse the taste buds and “zero” the salty taste.

And most importantly, don’t be upset. With the proper skill and imagination, you can save even the most hopeless dish. In any case, the oversalting can be attributed to the fact that the cook fell in love.

Based on materials from setadra.ru, m.mirtesen.ru, kitchenmag.ru,

PS. To prevent a similar disaster from happening to you, you just need to remember that some ingredients already contain salt, for example, salted fish, mayonnaise, bacon or cheese. We must not forget about evaporation of liquid. A dish that is salted to taste will be over-salted after stewing. It is best to under-salt or under-pepper the dish at the very beginning of cooking, and finally season it with salt and seasonings at the very end to the desired taste, rather than shifting the salt and seasonings, thereby creating extra work for yourself.

By the way, it is believed that if you salt a cooked dish after it has already been cooked, the negative effects of salt on the body will be neutralized. That is, do not add salt to boiling liquid: salt the potatoes after they have already been cooked, but still in the water, salt the soup after you have turned it off and left it to steep. The same goes for sauces. With pasta in this regard it is a little more difficult, since here a sense of proportion comes with practice.

If you happen to over-salt your food, remember that any greens absorb salt well. You can add a large amount of dill, parsley, and remove excess greens after cooking.

You can also experiment with the acidity and sweetness of the dish. For example, you can add a little sugar or citric acid to an over-salted sauce and it will become sweet and sour and delicious.

As you can see, there is always a way out of the situation, the main thing is not to lose heart and show imagination.

Enjoy your cooking and delicious dishes!

Note to the owner.

It’s very disappointing and unpleasant when you’re preparing food for your family and friends, and then suddenly it’s too salty! An over-salted dish spoils not only the dish itself, but also the mood of the hostess and everyone who eats it. If it’s just a quiet family dinner, it’s okay, but if it’s a holiday table, then it’s doubly unpleasant. But an overdose of salt can sometimes be corrected. We have already written about how to save over-salted dishes, now we will tell you what can be done to correct over-salted dishes.

By the way, there is a popular saying that if you oversalted it, it means you fell in love. This is not always the case, however...

The easiest way to fix over-salted rice. And here if you oversalt the rice, you should rinse it in cold water or boil it for a couple of minutes. Using the same principle, you can revive buckwheat, pasta and other cereals. But you just need to do everything carefully so as not to overdo it and get a shapeless mass on the plate.

And if oversalted the cabbage, then what do you think? You can save over-salted cabbage from a jar using the same method - rinse it under cold running water. True, with this method, all the tasty and healthy brine will be washed down the sink forever. Over-salted pickles are simply soaked in cold water.

Do you know how to fix over-salted fish, not already fried, but initially salted? Also, soaking in cold water can revive over-salted fish. To do this, small fish (for example, sprat or sprat) should simply be filled with water, changing it from time to time, and large fish (herring) should be cut into pieces before soaking so that the salt comes out of it faster. By the way, you can soak not only in cold water, but also in milk. After 2-3 hours of such water procedures for fish, it should be washed and can be eaten.

You can fix it oversalted dough for dumplings and dumplings. To do this, knead another 1 portion of dough without salt and combine it with the over-salted version.

What to do if oversalted the salad, how to fix? It's easy to fix an over-salted fresh vegetable salad - you just need to add more cucumbers, tomatoes and herbs to it. The result is an excellent and tasty salad.

What to do, if you oversalted the soup, is it time to serve dinner? But correcting the situation with over-salted soup is much more difficult. The soup can be diluted with unsalted broth without compromising its organoleptic properties. If you don’t have such broth on hand, you can correct the situation with over-salted soup by holding a bag of rice in it. Rice is considered an excellent absorbent, which will absorb excess salt from the broth. Some housewives use another technique - they use pieces of refined sugar to correct the taste. To do this, put such a sweet piece in a tablespoon and then immerse it in the soup. The melted sugar on the spoon is replaced with new one and the procedure is repeated several times until the taste is as desired. Potatoes and pasta are also considered good absorbents, so if possible, you can use them to reduce the level of salt in the soup. If there are no potatoes in the recipe for this soup, you should use this trick: you need to put several whole peeled potatoes in the soup for 15 minutes, and then remove them from the broth. Potatoes will absorb excess salt without spoiling the original taste of the soup.

And here if goulash and roast are too salty, only sour cream will help. For this, the meat should be placed in a deep and narrow bowl with sour cream and allowed to cool. You can also simply add an unleavened butter or flour sauce to the dish, or serve goulash with an unleavened side dish.

If oversalted the minced meat- finely chopped cabbage, raw zucchini or potatoes, which should first be grated, will help and save. With these rescuers, the cutlets will be even tastier and more tender. Or you can use minced meat instead of cutlets for meatballs or cabbage rolls.

Delicious, but over-salted vegetable stew It's easy enough to fix - just add more tomatoes and vegetables to it. Just finely chop them and add them to the dish while it is still cooking on the fire. Whole-cooked vegetables will release excess salt if you first pour boiling water over them and then boil them for a few minutes in unsalted water.