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5 from 18 votes

How to Fix Over-Salted Soups and Stews

Four methods to save your salty soup or stew!
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Soup, Stew
Cuisine: International
Servings: 1 pot of soup
Calories: 8kcal
Author: Anecia Hero

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 necessary
    If this reduces the sodium to suit you, serve the soup/stew
    water
  • 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 soup
    thickening 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)
Types of Slurries and When to Add Them
  • 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.
If the addition of water and a slurry doesn't resolve the sodium issue, add sugar or acid.
Note: Sugar and acid should be added near the end of the cooking time

Nutrition

Serving: 1oz | Calories: 8kcal