Before You Salt That Soup, Be Sure To Check What's Already In The Pot (Here's Why) - Tasting Table

"One thing you need to know about salt is that it doesn't just make things taste salty, it is also a flavor enhancer. It brings out the intricacies of all the ingredients used. Without the right amount, you don't taste anything. But with a little too much, the brininess can be overpowering. With a dish like a soup that involves so many ingredients in one pot,"

"Broth and bouillon obviously come with a fair bit of sodium, but so too do things like sausage and bacon. As these simmer in the soup, they slowly release that salt into the broth. For this reason, it is best practice to hold the salt until the end of the cook time. When it is just about ready, give the soup a taste and"

Soups require careful salting because their high water content can mute flavors, yet too much salt produces an unpleasant brininess. Salt functions as a flavor enhancer that reveals ingredient intricacies; insufficient salt yields blandness while excess overwhelms. Ingredients like broth, bouillon, sausage, and bacon contribute significant sodium and gradually release salt during simmering. Best practice is to withhold most salt until near the end of cooking. Taste the soup when it is almost finished and add salt incrementally until the salinity lifts and balances all components, achieving a harmonious final flavor.

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