Sometimes housewives can add too many ingredients to the soup, which will make it too thick.
Therefore, the soup has to be diluted, and the simplest solution is water that has been boiled beforehand.
But is this action correct, because in this case the water can spoil the taste of the soup.
Let's see what chefs offer - it turns out there is a more complex, but correct solution.
What can you dilute the soup with?
The ideal option is when the hostess has a small bag of frozen broth in the freezer. This preparation can fix the dish if it is too thick or too salty.
If you don’t have such a preparation, you need to take a piece of meat out of the soup and simply cook it in a saucepan for 15-20 minutes.
After adding new broth, simply cook the soup for another 10 minutes.
But if there is no other option except water, it should be hot, filtered and boiled. If raw water is added, the soup will simply turn sour.
