I’m trying to use up the last of the holiday ham in a soup, but the broth is so salty it’s actually painful to eat — how do I neutralize this?

One of the simplest ways to reduce the saltiness in your soup is by diluting it with unsalted stock or water. This method works well if the soup is slightly too salty. Start by adding a cup of unsalted stock or water at a time, tasting after each addition until the desired flavor is achieved.

Be aware that diluting the soup will also dilute other flavors, so you may need to adjust the seasoning by adding more herbs, spices, or other flavorings to bring back the balance. This method is effective for soups that are just a bit too salty and can help you regain control over the final taste.

The potato trick is a well-known kitchen hack that involves adding peeled, raw potato chunks to the broth. The idea is that the potato will absorb some of the excess salt as it cooks. While this method can help, it’s not a foolproof solution.

Potatoes do absorb some liquid and can slightly reduce the salt concentration by absorbing salty broth, but they don’t actually extract salt from the liquid. This method might work best in conjunction with other strategies, such as dilution, to help moderate the saltiness in your soup.

Adding more unsalted ingredients to your soup can help distribute the sodium more evenly, reducing the perceived saltiness. Vegetables like carrots, celery, and zucchini, or beans and grains like rice or barley, can help absorb some of the salty broth and balance the flavors.

The key is to add enough bulk to make a significant difference. Aim to double the volume of your soup by adding these ingredients, which will not only help mitigate the saltiness but also enhance the nutritional value and texture of the dish.

If the saltiness is primarily coming from the ham itself, consider removing it and replacing it with a less salty protein. Chicken, turkey, or tofu can be excellent substitutes that will still provide protein without the excess sodium.

Once you’ve removed the ham, taste the broth again to see if the saltiness has decreased. If necessary, employ other methods such as dilution or adding more vegetables to further balance the flavors.

Acids like vinegar, lemon juice, or white wine can help balance out an overly salty soup by adding a contrasting flavor that distracts the palate. Start with a teaspoon of acid, stir, and taste before adding more.

This method works by providing a sharp contrast to the saltiness, which can make the overall flavor profile more complex and palatable. Be careful not to add too much acid at once, as it can overpower the dish.

Fat can help mellow the sharpness of salt by coating the palate and providing a rich, creamy texture. Consider adding a splash of cream, a dollop of sour cream, or a bit of coconut milk to your soup.

This approach not only reduces the perception of saltiness but also adds a luscious mouthfeel that can enhance the overall dining experience. Remember that adding fat will also increase the richness of the soup, so adjust other flavors accordingly.

A small amount of sweetness can counteract saltiness by providing an opposite flavor that balances the taste. Add a pinch of sugar, honey, or maple syrup and stir well before tasting.

Be cautious with this method, as adding too much sweetness can make your soup taste off-balance. A light touch is all that’s needed to help counteract the salt without turning your savory dish into a sweet one.

If your soup is too salty to enjoy as-is, consider transforming it into a stew or casserole by adding starchy ingredients. Pasta, potatoes, or grains can absorb some of the salty broth and create a heartier dish.

This method works best if you’re willing to change the direction of your dish slightly. As the starches cook, they will thicken the broth and help distribute the sodium more evenly throughout the dish.