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How and When to Salt Soup: Hostesses do Not Even Guess About These Nuances

Many people still have the misconception from school that salt water boils faster. And since we are always short of time and want to quickly deal with all the household, boring, but, alas, necessary things, we often take every opportunity to speed up the process. And we drink a lot of salt at the beginning of cooking so that it boils quickly, we can put all the ingredients, boil them and after our labors lie down to surf the Internet for something interesting.

This is where most hostesses make their first mistake: usually, it is fresh water that boils faster, and the salted liquid needs an extra couple of degrees (instead of the usual 100 degrees Celsius). And the soup itself will taste better if you salt it later.

When to throw salt in soup and borscht

Both soup and borsch need to be salted at the end: when the main products have just boiled (when they are no longer hard) – but at the same time they are not overcooked (that is, 10-20 minutes before the end of cooking). In this case, the salt will be absorbed evenly, and the taste of the dish will be rich and spicy.

The same borsch is traditionally salted at the very end.

If the cook is inexperienced or distracted by nature, and his soup is often overcooked, it is better not to risk salt in the beginning, while the ingredients are still able to absorb salt evenly. But in this case, it is better to do – as with broth (read more about this below).

Otherwise, there is a great risk of over-salting the soup: the liquid will be salty, but the thick will be tasteless.

When salting the broth of pork, beef, and other meat

It happens that the broth is cooked separately. First, the broth is boiled – and a couple of days later, the first dish is cooked on its basis. Or even put the broth in the freezer (for storage), because for the conceived dish you only need boiled meat (for example, the hostess decided to make a diet, but hearty salad).

It is broths that are salted at the very beginning (so that the salt is absorbed into the meat) – but moderately, deliberately under-salting. Besides in this case broth will be tastier: there are salt-soluble proteins in meat – and they go to water only when it is salty.

Equalize the salt (dosalivayut to taste, in other words) broth at the very end.

How much salt should be put in the soup?

Here the arithmetic is simple: for each liter of the finished dish (that is, count not pure water, but together with the ingredients) – half to one whole teaspoon of salted spice. Not without reason they always say: “salt to taste,” because some people like saltier and others like less salty foods.

That is:

  • how much salt per 1 liter of soup? – half to one teaspoon;
  • how much salt for two liters of soup? – one or two;
  • How many spoons of salt per 5 liters of soup? – Five at the most, etc.
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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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