How To Fix Over-Salted Soups and Stews
Over-salting a dish is a cook’s worst nightmare, and it happens to all of us. Here are four methods to fix over-salted foods and save face! I learned these tips in food science class and they work!
Hint: the answer is NOT “add a raw potato”
In my many years of cooking, I have occasionally been a bit too heavy-handed with the salt shaker and inevitably over salted soups and stews! These methods work in reducing sodium.
4 ways to fix over salted soups and stews
- Add more liquid; taste; if needed, add a thickening slurry; taste
- At this point, if it tastes right, but is too thin, add a thickening slurry
- Still too salty? Add a pinch of sugar; taste
- If still too salty, add a little acid
1. Dilute
- The first and best alternative to reduce sodium is to dilute with water. Adding more liquid minimizes the salty flavor; add it in 1 cup increments
- Add a low-sodium or sodium-free broth or stock
After adding additional liquid, consider the texture of your soup. If the texture and thickness are okay after adding more water, then you’re good to go! If you find that adding more liquid causes your soup to be too thin, then add a thickening slurry.
2. Create a Slurry: Thicken
Once you’ve added more liquid, you might find the soup too thin. In this case, you’ll want to add a thickening slurry which is generally a 1:2 ratio; one part thickening starch to two parts cold water
Technically, a slurry is a combination of a starch and water that is added to not only thicken a dish, but reduces the saltiness to a degree.
Types of Slurries and When to Add Them
- A root-based slurry, (arrowroot, tapioca, potato) thickens at a lower temperature–so add it to warm soup. Note: Arrowroot is not recommended to use with dairy-based recipes; it tends to clump and cling, producing an unappetizing soup.
- Cornstarch thickens at a higher temperature, so turn up the heat when adding this.
- Flour thickens at a lower temperature, so reduce the heat when using flour as a thickener. (Use all-purpose flour, not wheat flour.)
- Whichever type you use, don’t add it at the beginning – wait till the end. Prolonged cooking times result in the breakdown of the molecules and then it fails to thicken
3. Add Sugar
A pinch of sugar may minimize saltiness of a dish, but note that high levels of sugar will prevent thickening. Add sugar in small increments (1 teaspoon at a time) and taste the soup/stew frequently
4. Add Acid
Adding an acid (vinegar, lemon, wine) to an over-salted dish acts the same way sugar does in that a little may adjust the salt, but too much acid will prevent thickening. Add acids in small increments at the end of the cooking period and off heat to avoid coagulation of any dairy products
Does adding a raw potato reduce salt?
No. This is a popular myth that many a cook has been advised to implement. The potato actually absorbs more water than it reduces salt.
How to fix over salted meats, poultry, pasta and seafood
- If you’ve over salted beef, poultry, pasta or seafood, adding a Basic White Cream Sauce can help disguise the saltiness of the dish.
- Add a drizzle of citrus over the protein: lemon juice, lime juice, orange juice, vinegar, or wine
How to Fix Over-Salted Soups and Stews
Ingredients
- water , or low sodium broth/stock
- thickening agent (cornstarch, flour, arrowroot, tapioca) , for slurry
- water , for slurry
- sugar (add in 1 teaspoon increments)
- acid (add in 1 teaspoon increments) ,
Instructions
- Add water, one cup at a time to reduce saltiness; taste; add more water if necessaryIf this reduces the sodium to suit you, serve the soup/stewwater
- If, after adding water, the flavor is good but the soup is too thin, then make a thickening slurry: In a 1 cup measuring cup, add 2 tablespoons of cornstarch or flour and ¼ cup of water; combine well and add to soupthickening agent (cornstarch, flour, arrowroot, tapioca), water
- (See recipe notes about the temperature of the soup and when to add the slurry)
- If the soup tastes right and is at the right consistency, serve immediately
- If it's still too salty, add sugar and taste; if still too salty, add acid off heat (vinegar, lemon/lime juice, wine)sugar (add in 1 teaspoon increments), acid (add in 1 teaspoon increments)
Notes
- First, add water. If this resolves the sodium issue, but thins the soup too much, make a slurry.
- Flour refers to all-purpose flour, not wheat flour (which is not recommended)
- If you use a slurry to thicken your dish, add it near the end of the cooking time. Prolonged cooking times result in the breakdown of the molecules and then, the slurry fails to thicken.
- A root-based slurry, (arrowroot, tapioca, potato), will thicken at a lower temperature–so add the slurry to warm soup near the end of the cooking time if you want to thicken the soup
- Note: Arrowroot is not recommended to use with dairy-based soup; it tends to clump and cling, producing an unappetizing soup.
- If you make a slurry using a cereal-based starch (cornstarch), add the slurry when the soup is at a higher temperature to thicken the soup ( cereal-based starches thicken at higher temperatures.)
- If you make a slurry using flour, add the slurry when the soup is at a lower temperature to thicken the soup.
Nutrition Estimate
updated 2025
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Thank you. I had some beef gravy that was too salty. I added 1 tsp of sugar and a couple Tbs of red wine. It worked beautifully!
Oh I bet it turned out delicious!
I never would have thought of adding sugar to a salty soup thank you so much
I cooked about five boneless skinless chicken breasts that have been frozen. I prepared them in a crockpot with just about a half a cup of tapwater because they were still slightly frozen. And then I added a bag of white onions. Nothing else. When I tasted the chicken I thought it was quite salty, even though I had added nothing to it. So then I added a package of 33% less sodium taco seasoning. Now it’s really really salty!!! I don’t know how to fix this? I made this for a neighbor who has been ill and her husband has home hospice. My friend has high blood pressure and cannot do the sodium. That’s why I didn’t add any to it. Could you help me and figure this out as soon as possible? My friend gets out of the hospital tomorrow and I wanted to give this to them for something to eat. Thank you so much.
03/15/22
Add more water to the stockpot.
Thank you for saving my pot of great northern bean soup! I added 1 tablespoon of sugar.
I’m glad I could help! Thank you:)
Thank you – this will save my boiler load of ham soup – the bacon bones must have been very salty. Thanks once again
I hope it helps!!! Thank you!
Help! I made a slow-cooker meal of chicken, Olive Garden italian dressing, and cream cheese and parietal. I added penne. It’s way too salty and also very acidic!!! Is sugar the way to go? The creamy shredded chicken & pasta texture is fantastic… I also have not tried water. The only salt I used was 1.5tbs for the pasta water…
Start by adding water. Then, add sugar.
Thank you you for The tip on reducing salt in my stew. 1-1/2 cups of water did the trick.
You’re welcome,Linda! The potato trick just absorbs liquid, not salt. I’m glad my Food Science schooling helped😂❤️