A passion for spices does not lead to anything good - experienced cooks prefer to under-add rather than think later about how to fix an oversalted or overly spicy soup.
Let's talk about that very case when there was a little more hot pepper in the first dish than the recipe called for.
Here are some of the simplest methods that will help out the cook if there are no fans of Caucasian cuisine in the house.
1. Dilute the prepared first course with the remaining broth and bring to a boil. You can use any prepared broth – meat, vegetable, and even mushroom. Finally, you can splash in some regular water, just boiled.
2. If the recipe allows, instead of liquid ingredients, add milk, natural yogurt or cream. These should be high-fat products, as low-fat ones will not be able to suppress the hot pepper. You can even use plant milk – soy or coconut.
3. Another option is to add butter or vegetable oil. Usually, 15 ml of oil is added until the taste is normal.
4. A tablespoon of lemon juice or vinegar will help. The acid will enhance the taste of other ingredients. If one spoon does not help, you can add another one, but it is better not to joke with vinegar - it is harmful to health.
5. Honey or sugar neutralizes the spiciness in some dishes. Add one spoon at a time until the taste seems normal.
If the soup is already ready
Well, if the soup is already poured into bowls, and the guests are embarrassed to refuse the treat, serve sour cream, grated cheese, potatoes or sandwiches with butter as a side dish, or regular milk. All these products, if eaten as a snack, perfectly extinguish the "fire" in the mouth caused by hot pepper.
