You can find all sorts of recipes for preparing this or that dish on the Internet!
For example, we found a recommendation that is to include dry white wine in the soup. You don't need much: just 2-3 teaspoons.
It turns out that this ingredient can save the first course if it was oversalted.
Other ingredients, such as 1-2 teaspoons of sugar, will help mask the bright salty taste of the soup.
The same effect can be achieved by adding 2-3 grams of citric acid, 1-2 teaspoons of lemon juice or 1-2 teaspoons of apple cider vinegar to the pan.
If you are not a fan of such culinary "delights", and the soup needs to be saved, include fresh or dried herbs in its composition. This ingredient shades the aroma and makes oversalting less noticeable.
Tomato paste or tomato juice can fix the situation if there is cabbage soup, rassolnik, buckwheat or bean soup on the stove.
But you can “correct” milk or mushroom soup with the help of sour cream.
