How to salt soups correctly: many make mistakes
Salt is a product that is usually always present in the house. It is this component that makes the taste of dishes brighter and more interesting.
Most often, housewives salt food by eye or to taste, as well as at different times during cooking.
As a result, not everyone can boast that the salt was added correctly.
Some people really manage to salt food correctly, while others often complain about over-salting or under-salting food. The problem is especially relevant when cooking soups.
But when and in what quantity should you add salt to the soup so that the first course turns out tasty?
As chefs note, salt should be added to such a dish at the end of cooking, when the main components are already ready. It is best to do this 5-10 minutes before turning off the heat. In this case, the taste will be rich.
If you need to add salt to the broth, you should wait until the dish is half-ready. This is the ideal moment to add salt.
As for the amount of this ingredient, you can take 1/2 teaspoon of the bulk component for each liter of liquid. In this case, it is better to focus on your own taste preferences.
