It happens to all of us: you’re cooking a stew, soup, or rice… and accidentally add too much salt. The first thing many people do is add water, but that only dilutes the flavors and ruins the texture of the dish.
The real solution? Use an ingredient that balances the flavor without ruining the recipe. Here’s what to do 👇
✅ The trick: Add a peeled raw potato
The potato absorbs excess salt without altering the flavor of the dish too much.
How to do it:
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Peel a raw potato.
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Add it whole (or halved) to the stew or soup.
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Let it cook for 15–20 minutes.
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Remove it before serving.
💡 Extra tip: If the dish is still too salty, repeat the process with another potato.
🧴 Other effective solutions
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A tiny bit of sugar: can counteract excess salt in some sauces or stews.
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A splash of vinegar or lemon juice: the acidity balances salty flavors in soups, legumes, or meat dishes.
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Cream or milk: in creamy soups or sauces, dairy softens the impact of excess salt.
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Raw rice wrapped in cheesecloth: acts like a sponge to absorb salt, especially in broths.
🚫 What NOT to do:
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Add too much water — you’ll lose texture, flavor, and concentration.
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Mask the mistake with more spices or fat — it only makes the flavor balance worse.
✅ Conclusion:
Cooking isn’t just about following recipes — it’s also about fixing mistakes! Next time you overdo the salt, remember that a simple potato can save your dish.
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