The normal proportion is considered to be one teaspoon of salt per liter of broth for the future soup. It is best to add it when all other foods used for cooking are cooked and completely ready to eat. Despite the fact that the exact amount of the ingredient is calculated, each person judges according to his own taste. In order not to be mistaken, you should try the soup, having previously cooled it, since salt is felt less in a hot dish than in a cold one.

It is also worth limiting the number of samples so as not to get used to the taste and not add too much. At first glance, it seems difficult to do something if the food is too salted, but fortunately, this is not so.

Reasons why oversalt may occur

Use of fine salt. Finely ground salt is much saltier than coarse salt, so add it gently in small portions.
The salt shaker broke and a lot of salt spilled out. To prevent this unpleasant situation, check the integrity of the salt shaker above the sink before salting the dish.
Distracted. Oh, how many things can distract the hostess while preparing dinner: the phone rang, the child came up with another question or request, interesting news was shown on TV and much more. For all this, it is easy to forget whether the soup has already been salted and add salt again.
Little experience. It is difficult for young housewives to determine how much salt is required for a given volume of borscht. There is only one way out – to salt a little and try.

Common Sense: How to Prevent Salt

My favorite ingredient in all recipes: use common sense and the results will surprise you. Here are some mind-telling tips on how to avoid over-salting or fix already salted food:

Correct the recipe. Some foods, like cheese, capers, bacon, soy sauce, and so on, already contain enough salt, so if you’re preparing a dish that includes them, double your guard. You may need less salt than usual, or you may not need it at all.

Do not use iodized salt. Generally, iodized salt is good for you and all that, but if you notice that you have begun to taste salt in your dishes, it may be that you switched to iodized salt: sometimes we mistake the taste of iodine for the taste of salt.

Cook twice as much. The only way that is guaranteed to fix oversalted food is to cook the same amount, but not salt, and then stir in the oversalted portion. Alas, this failsafe method is not suitable for everyone and not always.

And most importantly, salt the food during cooking, not on the plate, and try constantly: in this case, less salt will be consumed, and the taste of the finished dish will be richer. Salt is essential for our body, but like everything else, it is good in moderation. Good luck with your over-salted food!

As easy as shelling pears: which foods are easiest to save from oversalt

Over-salted rice is the easiest to reanimate. Rinse a bag of rice in cold water (longer if necessary) or boil it for a few minutes in unsalted water. By the same principle, you can “desalt” pasta, buckwheat and other cereals. The main thing is not to overdo it, so that there is no shapeless, although moderately salty something on the plate.

The salted cabbage from the jar that you brought from your grandmother must also be resuscitated with running cold water. It is a pity, of course, that the brine containing vitamins and minerals will disappear. But if you cut fresh onions into washed cabbage and add vegetable oil, it can turn out very well. Salted cucumbers, for which salt was not spared, also feel great when soaked in cold water.

Also, soaking in cold water can make oversalted fish usable. To do this, small fish (sprat, sprat) just need to be filled with water, periodically changing it, and large (herring) before soaking, cut into pieces so that the salt comes out faster. Sometimes the water is replaced with milk. After two to three hours, the fish must be washed and the degree of edibility evaluated. If the salt is still too much, the procedure is repeated.

Over-salted dough, especially for dumplings and dumplings, is also easy to fix: you just need to knead another portion of the dough, without adding salt, and combine it with the salted one.

Don’t be upset about over-salted fresh vegetable salad. Add a couple more cucumbers, tomatoes, more herbs and herbs to it, and you have a lot of great salad with a wonderful taste.

We’ll have to tinker: what is the most difficult thing to save from excess salt?

It’s a little harder to remedy the situation if you manage to oversalt the soup. It would seem that what is easier: add water to such a soup and cook a little more. But leave this method as a last resort, otherwise you run the risk of hopelessly spoiling the taste of the soup. It’s great if you have unsalted broth in stock – you can dilute the soup with it without any damage to its organoleptic properties. If this broth is not available, try holding a bag of rice in the soup. Rice is an excellent absorbent and will quickly draw off excess salt. Some housewives use refined sugar to correct the taste. A lump of sugar is placed in a tablespoon and immersed in the soup. The melted sugar is replaced with a new one – and this is repeated several times until the salt level in the soup becomes acceptable. Plain potatoes and pasta are good absorbents. If the recipe for the soup allows, just add more of these products. If there are no potatoes in the original recipe, put a couple of peeled potatoes in the soup and remove after 10-15 minutes. The potatoes will pull off the salt and will not spoil the taste of the soup.

Goulash and roasts, which have a lot of salt, will help to fix sour cream. The meat is placed in a cup of sour cream and allowed to cool. If you don’t want to mess around with shifting meat, add butter or unleavened flour sauce to the dishes with meat. An unleavened side dish can also save the day.

Over-salted minced meat will be saved by finely chopped cabbage, raw zucchini or grated potatoes. These “additives” will make the cutlets even more tender and juicy. As a last resort, you can replay everything, and instead of cutlets start meatballs or cabbage rolls, adding rice to the salted minced meat.

Tomatoes and other vegetables will remove excess salt from vegetable stew. Chop them finely enough and add to the dish, which you continue to cook over the fire. Whole cooked vegetables will give up excess salt if you pour boiling water over them and boil them for a few minutes. The boiling water, of course, must be unsalted. Mushrooms can also benefit from bland sauces, an extra dose of fresh mushrooms, sour cream, or unsalted rice or mashed potatoes.

But, generally speaking, so that such situations do not arise, the dish should not be salted immediately, but several minutes before readiness, or deliberately not salted. After all, salting is always easier than correcting salted.

Over-salted first course

We all know that it is better to undersalt than oversalt. After all, the “correct” amount of salt enhances the taste of the dish, improves it, but the excess only spoils it.

Over-salted broth can be corrected by placing potatoes, noodles, or vegetables in it. Simply put, by making soup on it .

If you add whipped protein to the soup, it will “pull off” the salt. Then remove it with a slotted spoon or strain the broth.

But the almost finished soup can be restored to its normal taste by adding additional ingredients to it – just try to calculate it correctly so that your first dish does not become too thick.

You can also put rice in a rag (gauze) bag in the soup. When cooked, the cereal will absorb the excess salt, and the bag can be removed from the pan. Rice can be substituted with a few potatoes.

Adding a little sugar to the soup will help correct the flavor. However, this manipulation can only be carried out in the case of slight salting.

If you have enough time, you can boil a small amount of the unsalted soup and combine with the salted one.

Some people mistakenly believe that you can get rid of salty by diluting the first course with water. You should not do this: you can not only spoil the taste of soup or cabbage soup, but also get a dish with a cloudy broth at the exit.

Remove salt with potatoes

If your lunch runs the risk of being spoiled, you immediately ask yourself: I oversalted the soup, how to remove it, and what to do with the unwanted aftertaste? In fact, a randomly added ingredient can make your food thicker and more delicious. Regular potatoes will help you with this. Cut it into strips or cubes and cook in a saucepan with salted soup.

The vegetable will not spoil the taste of the first, but, on the contrary, will improve it, making it thicker and more satisfying. If you prefer to keep more stock, simply add the large chunks of potatoes and remove them from the pot when done.

Neutralizing Salt Using Rice

This cereal is found in almost every kitchen and is truly life-saving if food is too salty. What to do with the rice – you can decide for yourself, depending on which soup was salty. If it fits into the recipe and goes well with other foods, you can simply put it in the pot ten minutes before lunch is ready. To remove salt without adding any extra ingredients, wrap some rice in cheesecloth and dip it in broth. After a while, just take it out. The cereal will absorb the excess salt, and your household will not even guess that the dinner was almost ruined.

Add a raw egg

If the soup is almost ready, and you understand that the food is too salty and you need to do something quickly, without wasting time, you can turn to an unexpected helper. Egg white will correct the situation. To do this, simply separate it from the yolk, add to the dish and stir vigorously. Remove the completely curled protein with a spoon.

We use sugar

What to do if borscht is too salted – a soup that requires adherence to the recipe and rich broth? To get rid of such a dish from excess salt, you can add another, equally well-known ingredient to it. Take a lump of refined sugar and, putting it in a deep spoon, dip it into a bowl of boiling soup. When the cube is soft and crumbly, gently remove it and taste the soup. If it still looks too salty to you, repeat the procedure with a new piece. It is important to constantly try the soup so as not to accidentally create a new problem and over-sweeten the dish.

How to proceed if the dish is already ready

The hot is on the stove and is ready to be served. But at the last moment, you take a sample and realize that the soup is spoiled. Before removing oversalted, what not to do, try to correct the situation. There is no need to get upset and postpone lunch until a new dish is ready. Add simple ingredients to complement the flavor of the soup and neutralize excess salt.

Sour cream and cream are frequent guests on the dinner table. They go well with many soups, and people often add them even when the amount of salt was calculated correctly. For example, if borscht is salted, you know what to do. Putting these simple foods in red borsch will make it taste creamy and soft.

Dried black or white bread will do the job just fine. Pour the soup into bowls and add a small amount of croutons to each. Greens have always been an additional decoration and component of many soups. But this is not its only application. If the finished dish is too salty, add more green onions, dill, parsley, or whatever greens you like.

In some soups, to eliminate excess salt, a different, no less bright taste is added. If there is cabbage soup on your stove, you should use the well-known sour fruit. A half tablespoon of lemon juice should be sufficient if you have prepared a liter of broth. If there is no fruit left in the refrigerator, but there is apple or wine vinegar, you can use that too. Also, in some cases, you can put a couple of tablespoons of tomato paste in the dish.

Now you know what to do if borscht or any other soup that you are going to serve is salty. Relatives will always be able to dine with the most delicious food, and you will proudly bear the title of the ideal hostess.

Photo gallery: products to help correct salty when serving a dish

Rye croutons or toast

Cream

Sour cream

Apple cider or grape vinegar

Lemon juice or lemon slice

Any fresh herbs

Tomato paste

Important! Salt is also different, and by choosing it correctly, you will avoid oversalting in the future. Rock salt is the most common salt, it is useful for the body in moderation. Evaporated has a more salty taste, but lacks useful substances, like the “Extra” salt. Sea salt is the most useful, while its consumption in the kitchen is minimal, since it is more evenly distributed in dishes.

Over-salted meat, fish, vegetables …

You need to prepare a sauce (for example, sour cream), put meat in it, warm it up a little. The sauce will take away some of the salt. Similarly, you can use tomatoes in their own juice.

If you cooked meat in a large piece, then you can cut it in portions or chop it in a blender, and then put it in the sauce.

You can serve an unsalted garnish of vegetables, potatoes, rice with fish or meat.

You can also use meat or fish as part of the filling for a pie, then you do not need to salt the second part.

If you salted minced meat for cutlets, then you need to add raw potatoes, zucchini, carrots or unsalted boiled rice to it. This will not only get rid of salty, but also make the taste of your cutlets softer.

Salted vegetables, mushrooms

Prepare the same amount of vegetables (mushrooms), combine with salted vegetables (mushrooms), pour sour cream or cream and simmer.

Pour vegetables (mushrooms) with sour cream or cream, add flour.

Make a puree of salted and unsalted vegetables (mushrooms).

Serve something unsalted with vegetables (mushrooms) – for example, mashed potatoes.

Use salted vegetables (mushrooms) as part of the filling for a roll, pie, etc. The second part of the filling should, of course, be unsalted.

Thus, the salty of any dish is corrected by increasing the volume of the dish. This also applies to meat, fish, and vegetable dishes, and even soups, cereals, salads.

For example, if you’re making a stew, you can reduce the saltiness by adding one or more additional ingredients. Or prepare the same amount of unsalted stew and combine with salted. Yes, this is a troublesome business and will take extra time, but it will save your dish.

Tip: you can fix almost any dish spoiled in this way, but it is better to initially put less salt, because everyone can add it to their plate directly during the meal.

Better yet, not salting the dish, enhancing its flavor with various suitable seasonings.

We save each specific dish individually

If poultry meat is too salted

Removing excess salt is very simple, just remove all the meat from the bones, prepare the sauce without salt, put the meat in it and simmer for 5-10 minutes. Chicken meat can be saved by additionally stewing with any vegetables. If you salted raw poultry meat, milk or water will help to remove the salt. Dip the meat in the liquid for 15-20 minutes and it will neutralize the salt.

If buckwheat, rice, millet, pilaf are salted

Salted buckwheat or other cereals are thrown into a colander and washed with cold water. Allow the water to drain completely, put it in a bowl, add a little boiled water (so as not to burn), a little butter and put it to simmer on a small fire until the liquid evaporates and the dish is heated. Rice – Wash it several times in cold water.

Over-salted pilaf can also be brought back to life by adding separately cooked rice and vegetables without salt, you can only sprinkle a little spices, and mix with salted. The essence of another method, to get rid of salty in pilaf, is to add soaked raisins. Stir and let the dish stand for 15 minutes, the raisins will take in the salt.

If potatoes are salted

Knead the salted in mashed potatoes, and add fatty oil, egg white, flour, or sour cream to it. If this method does not help, and things are really bad, add fresh, not salted mashed potatoes from the same vegetables to the resulting salted vegetable puree and mix well.

Salted fried potatoes are revived by adding sour cream and herbs, or by frying a serving of unleavened potatoes and mixing with salted ones.

Boiled potatoes get rid of excess salt by rinsing in cold water. Then a little more water is added to the pot and boiled until it boils, without adding salt.

Vegetables

If you have salted whole boiled vegetables, fill them with clean water, bring to a boil and cook for a few minutes – the salt should go into the broth. The only downside is that after the second heat treatment, the vegetables will become less useful.

“Reanimating” a vegetable stew is also easy. Just add chopped fresh tomatoes to it and simmer for a while. If the salty is not too strong, you can do an even easier thing: serve unleavened cheese, such as mozzarella or ricotta, with the dish.

Rinse the fresh vegetable salad with water or dilute with a large portion of unsalted ingredients and sauce. But mashed potatoes can be saved by adding a raw egg to it.

If you have salted fried mushrooms, mix them with rice, flour, mashed potatoes or onions – they will absorb excess salt and harmoniously complement the taste of the mushrooms. Another trick is to add a small amount of water and lemon juice to the dish. Or you can pour unsalted sour cream sauce over the mushrooms – it will turn out not only tasty, but also satisfying!

If you oversalted the fish

It is more difficult to remove excess salt from fish dishes, because it penetrates deeper than into meat. There are several ways to fix this. Add fresh flour sauce, not salted garnish (mashed potatoes), or sour cream sauce with a lot of herbs (parsley, dill, leaf celery, onions). If the herring turns out to be very salty, then soak it in strong tea leaves for 1-2 hours.

If mushrooms are salted

Add onions, flour, sour cream, mashed potatoes, rice, or a mild mixture of water and fresh lemon juice to the mushrooms. If you add a mixture of flour and sour cream to the mushrooms, then they will not only remove excess salt, but also become an excellent and tasty sauce.

What to do if salted borsch

How to fix oversalted borscht and is there anything you can do with oversalted borscht. Can.

Sugar, lemon juice or acid, apple cider, wine or ordinary vinegar are added to borscht, as well as to hodgepodge, to give a brighter and more pronounced taste.

Slight salinity in dishes like soup can be corrected by adding fresh herbs, sour cream or cream.

If salted a little more, add sugar and lemon juice or vinegar to the borscht. Can be diluted a little with water. This will not really affect the taste. Sour cream or cream is always added to such dishes. This will be the final touch so that none of your household would guess that the borscht was too salty.

You can also correct the oversaltness of green cabbage soup from sorrel, beet tops.

It is better to fix the cabbage soup from sauerkraut by draining part of the broth and boiling potatoes or rice in it. Then strain the broth and pour back into the saucepan. Bring to taste by adding sugar, herbs, spices and herbs.

And, of course, my favorite way is to make a new overcooking by diluting it with water. Loved not because I often overdo it. It’s just that this method, in my opinion, gives the best result.

Re-frying is done in vegetable or butter. Therefore, this will not greatly affect the taste in whatever broth the dish is prepared.

As you can see, even a very salty dish can be corrected. Therefore, do not rush to pour out the soup or borscht, wipe away your tears and begin to correct the mistake. And such a misfortune as salted soup and borscht can happen to everyone.

To avoid salting, it is better to salt at the very end, about three minutes before the end of cooking. This is especially true for soups where salted or canned ingredients are added. Let them have time to put their salt into the broth.

Yes, and if you plan to cook cabbage soup or pickle in meat or vegetable broth, it is better not to salt it at all. Putting the salt shaker on the table is easier and faster.

Cutlets

Finely chopped cabbage, zucchini, potatoes can help with salted minced meat. It is better to grate the latter. “These products will not only remove excess salt, but also make the taste of dishes richer and more juicy,” says Ridvan Kochaslan. “If this option did not help you, prepare meatballs or zrazy instead of the planned cutlets, adding rice or mashed potatoes to the minced meat.”

Steak

“A salted steak can be corrected with a lump of butter,” advises Anton Magdyuk. – We need to put it on top of hot meat, the butter will spread and take some of the salt. You can also serve unsalted sauce with the steak, it will balance the taste. “

Barbecue

But over-salted kebab requires a more thoughtful approach. “If you have oversalted the marinade, it will not be easy to fix the meat,” warns Anton Magdyuk. – Under no circumstances should the meat be washed. The salt will not remove it, but the juiciness and taste will go away from the meat. It is better to add vegetables, sauce, lavash to the meat, you get something like shawarma. “

Alexei Pavlov has his own recipe for reanimating salted kebabs. According to the expert, the meat should be soaked in beer, this will make the kebab softer and less salty.

Cereals and pasta

Anton Magdyuk suggests doing a simple thing with salted cereals: rinse. But it is impossible to oversalt the pasta, no matter how hard you try: it will not take more salt than it needs. “As a last resort, just add unsalted sauce to the pasta,” adds the chef.

“Cereals can not only be washed, but also boiled in water to remove excess salt,” Ridvan Kochaslan is sure. – This method is applicable to cereals of a large fraction – rice, buckwheat, barley – as well as pasta. Just do not overdo it, otherwise they will lose their shape and taste.

You just need to add liquid to thick cereals cooked in milk. Pour the same milk into the pan, add a little sugar – and that’s it, the taste will delight again. “

Dough

Finally, if you have oversalted the dough, especially unleavened dough – for dumplings or dumplings – it will be enough to knead half a portion of the same, but without adding salt. And then connect it to the previous one.

If you often oversalt food, pay attention to how you salt it. Alexey Pavlov advises to always salt with your hand, and not with a spoon or even a glass, in the last two cases you do not feel how much salt you took.

Salted cabbage, what to do

Often, housewives wonder what to do if they oversalted the cabbage during its preparation. In this situation, we are talking about a fermented product. The methods described below will help to cope with the trouble.

Adding a portion of water

This option is optimal for use at the initial stage of cooking a vegetable.

Important! A sample of its juice helps to assess the degree of salinity of sauerkraut. If this indicator turned out to be unacceptable, you need to start deciding what to do if you oversalt the product.

It is advisable to pour 1/3 of the brine and add plain water to the cabbage. Do not try to remove all the juice, as this will make the vegetable absolutely bland.

A new portion of water must be thoroughly mixed with the remaining brine in the container.

Adding a chicken egg

This technique is used at the final stage of the preparation of sauerkraut.

Break the egg into cheesecloth or a bag. After it is placed in a container in which there is a salted vegetable. The product should stay there for about 15 minutes. During this time, the egg will absorb some of the excess salt.

How to save salted meals: simple life hacks

Add water

Regular drinking water will help save the dish in most cases. To do this, follow these steps:

pour food into a clean, dry saucepan, put it on a fire to heat;
when the food gets hot, add 3-4 tbsp. water, wait for a boil and taste. If salt is felt, add more water, but no more than one glass.

This method is suitable for liquid dishes: sauces and gravies can be diluted with water in an unlimited amount. By the same principle, you can “reanimate” spoiled soup, but just before adding, do not forget to bring the liquid to a boil. If you add water to a cold food, the meat broth is more likely to become cloudy and lose some of its flavor.

If you have salted vegetables, cereals, pasta, the same water will help fix the situation. Transfer the food to a colander, turn on a slight pressure of cool water and rinse the contents for a few minutes. Excess salt is easily removed and the water absorbs it immediately. Then wait until all the liquid from the colander drains, blot the contents with a napkin and taste the product. It may be necessary to add a little salt to it again.

Add some acidity or sweetness

You can neutralize salt by adding lemon juice, acid, mustard, or vinegar. Any sour taste interrupts salty well, take advantage of this property. This method works great if you suddenly oversalt fish, meat, chicken and other products, but realized it too late, when the dish is already ready. Add acid drop by drop, because too much acid will also spoil the taste.

If you don’t like sourness in your taste, or if something suitable was not at home, then add a little sweet aftertaste to the salty dish. It can be honey, any vegetables, especially sweet, fruits. For example, fresh carrots will save salted fish fillets. Grind the vegetable on a grater, stir in the meat, or place it on top. The carrots will absorb excess salt, so the flavor will return to normal.

Add garnish

Excess salt is capable of absorbing adsorbent products. These include pasta, potatoes, cereals with a high starch content. If you add too much salt to the soup, add a couple more potatoes or a handful of rice to it. In the event that such ingredients are not suitable, for example, there are no potatoes in the soup, do not cut the tuber into slices, but simply put it whole, stand for 10-15 minutes and remove. The starch will absorb excess salt, so it won’t feel too strong.

When cooking stews, frying meat, add sliced zucchini, eggplant, carrots and onions as additional ingredients. Thus, you will be able to kill two birds with one stone: save the dish and, in addition, make a delicious side dish for it.

On a note!

If you salted minced meat or fish, grind one potato on a grater, squeeze out excess water and mix with the meat.

If none of the above helps, then try to make an option for the filling out of the failed dish by mixing the food with neutral ingredients: fresh or fried vegetables, cooked cereals until cooked. Combine salted meat with finely chopped onions and use for filling in patties or bake a large yeast-leavened unsalted dough. If you have salted vegetables, then grind them in a blender until smooth, and then boil a second portion of the same ingredients, but do not salt and chop. Then combine the 2 parts and the dish tastes normal.

In the case when the dish can no longer be saved, it remains only to serve unsalted mashed potatoes, stewed vegetables without salt or unleavened porridge as a side dish. The products will be in harmony to taste. If you treat diners to a glass of chilled sparkling wine, the bubbles will remove the sensation of salinity from the tongue. From now on, be careful and avoid such oversights. It is better to undersalt than oversalt, and then correct the taste of the cooked dish.

Starch

Let’s start with the method that almost everyone knows about. If you’ve oversalted soup or any other liquid dish, from simple stews to curry vegetables, simply add the peeled and cut potatoes to it. During cooking, the potatoes will absorb some of the salt, and then it can be removed. No worse than potatoes, other foods that contain starch work – pasta, rice, cereals, and so on, and they can be put in an impromptu bag of gauze, so that they can then be easily pulled out (and, for example, used for a side dish). However, you should not completely rely on this method – if you have too salted the soup, you can only partially fix it.

Fat

But not everyone. Something that has a creamy flavor, like cream, sour cream (which also tastes sour), curd cheese, or an avocado, can fix the problem of over-salted food. This component not only blocks the perception of salt, but can also make the dish more interesting and tasty. For example, heavy cream will not only correct salted tomato sauce, but also make it taste more intense, and a creamy sauce for chicken or meat will surely be appreciated by everyone.

General recommendations

It is better to try to prevent the occurrence of the problem than to deal with its consequences later. Therefore, it is worth remembering the following rules and recommendations:

Be sure to try the dish that is being prepared. This is especially important at the stage of adding various spices.
To accurately determine the salinity of a dish, you need to let it cool. Hot food won’t do it right.
Care must be taken when using salt that was purchased for the first time. It is possible that it will turn out to be more concentrated than the usual one.
Follow the instructions when preparing food with cubed broths. They contain a lot of salt and other components, which in large quantities can ruin the dish.

A little care and adherence to the above rules will allow a person to never think about what to do if the dish is too salted.

Sources used and useful links on the topic: https://FB.ru/article/407675/chto-delat-esli-peresolili-borsch-ili-sup-tonkosti-i-metodyi-neytralizatsii-lishney-soli https: // onwomen .ru / chto-delat-esli-peresolen-borshh.html https://arborio.ru/5-sposobov-ispravit-peresolennuyu-edu/ https://www.edimdoma.ru/kulinarnaya_shkola/posts/15792-reanimiruem- peresolennoe-blyudo https://www.passion.ru/food/master-klassy/5-sposobov-spasti-isporchennoe-blyudo-37523.htm https://www.comfortclub.ru/publ/102-1-0- 1523 https://zen.yandex.com/media/poweredhouse/chto-delat-esli-peresolili-bliudo-5ed66a612884893419ed7312 https://food.inmyroom.ru/posts/19679-kak-spasti-peresolennye-blyuda-prostye- lajfhaki https://lyubovm.ru/kak-ispravit-peresolennyj-sup/ https://aif.ru/food/master/vlyublennyy_kulinar_ili_kak_ispravit_peresolennoe_blyudo https://zen.yandex.com/media/redfoxday2/chto-delolat-esli-pe -sup-kotlety-ovosci-i-drugie-bliuda-reshenie-problemy-5e0e0c855d6c4b00af466367 https://vcusnyatina.ru/stati/kuhonnye-melochi/kak-ispravit-peresolennoe-blyudo.html

Post source: lastici.ru