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Classic recipe for a 4-liter pan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used, as the bone deepens the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less often they cook borscht with chicken or turkey meat. In this case, cook less and, as a rule, is cheaper. In general, it is better to take fresh meat on the bone. If meat is frozen, thaw beforehand.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht to make it easier to peel
Tomatoes- 3 pieces
AT classic variation put a tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly more acidic than tomatoes, but it helps to preserve the bright color of borscht, as it contains vinegar. Or several canned tomatoes or juice from canned beans (if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can cook the tomato paste yourself - peel the tomatoes, chop and boil over low heat until the state of the sauce. It’s good to add to such a home-made tomato-borscht paste bell pepper.
Vinegar 9% - 2 tablespoons
To make the color of the dish become rich red and the taste more spicy. For a 4 liter pot, you need 1 teaspoon of 9% vinegar or 2 teaspoons of 6% vinegar; sometimes a tablespoon of sugar is added along with vinegar. Vinegar in cooking can be replaced with freshly squeezed lemon juice (from half a lemon). Please also note that the added canned tomatoes or store-bought tomato paste, if they replace tomatoes, already contains vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, lavrushka- taste

These are the products that are added to classic borscht. If you want to break the rules, Here's what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then you do not need to add. Sugar is added at the very end, so try it and decide for your particular case whether sugar is needed or not.

How to cook borsch - step by step
Stage 1. Boil the meat broth - cook for about an hour and a half.
Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, Bay leaf, put the meat into the water, cook over low heat under the lid for 2 hours after boiling. Salt the water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The pot is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.
Finely chop the onion, rub the garlic or finely chop it, rub the beets or chop them into pieces - here to taste. And similarly with carrots, you can rub it, or you can cut it into semicircles. Someone even grinds in a meat grinder. AT classic recipe variations are allowed according to your taste. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then in front of the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add it along with potatoes.
- Potatoes
- Vegetable roast with beetroot - to be cooked while vegetables are cooked.

Stage 3. Make vegetable frying and add flavoring additives - 15 minutes.
Heat a frying pan, fry the onion for 5 minutes big fire, stirring. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are fried). Then add tomatoes or tomato paste, pour a ladle of broth from a pan with meat into a pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple more minutes, add to borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, at the same time check the broth for salt. Boil the roast in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour. The pot with borscht is tightly closed with a lid, carefully placed on a blanket and wrapped around it from all sides, preferably in several layers.

This completes the preparation of borscht. Now it remains only to pour it into plates and serve with sour cream and fresh chopped herbs.

Borscht is very mysterious and unusual dish, about the methods of preparation of which are still disputes. In different Slavic countries, borsch is cooked in its own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Every family has its own secrets. delicious borscht, which are passed down from generation to generation, but one thing remains unchanged - the love for this amazingly delicious dish, which is impossible to resist. small children also love it, so in cookbooks for newborns there are tips and tricks for preparing this soup for babies. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with donuts, Moldovan with chicken, Old Litovian with mushrooms and kohlrabi, Polish with bread kvass or Siberian with meatballs. Borscht has always been a symbol of home warmth and comfort, so it is important that it be tasty and fragrant.

Borscht starts with broth

Borscht is usually boiled over strong meat broth good beef, pork or chicken, and if you decide to use beef, take the brisket as it is softer and juicier. Some housewives add lamb bones to the broth to make the soup more rich, others cook borsch with duck, goose and rabbit, others manage with minced meat and stew, and some manage to cook vegetarian option real Ukrainian borscht. If you are making meat broth, boil it as long as possible to make it richer. Bones are boiled for 5–6 hours, and meat for about 2.5 hours, just do not forget to remove the foam. During the cooking process, onions, carrots, celery and a bunch of greens can be added to the meat to enrich the taste of the broth. After cooking, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to cook delicious red borscht

After the broth is cooked, it's time to put beets into it - it is the presence of beets that distinguishes real borscht from other first courses. The exception is green borscht, which can be prepared with or without beets, with the addition of sorrel, spinach, nettles and wild garlic.

Raw finely chopped beetroot can be added to the broth long before the meat is ready, or, having boiled it in a peel and cut into pieces, lay it in the soup at any stage of cooking borscht. You can put half a teaspoon of sugar in a saucepan with beets for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste - it turns out delicious dressing. You can use pickled or pickled beets, beetroot brine or tops. Czech housewives let the beets ferment a little in warm water, and in the villages they insist on kvass. To enhance the red color, add a little to the borscht lemon juice or beet extract, which is obtained after being boiled or raw beets passed through a juicer. However, for this purpose, you can add beetroot infusion to the soup. There is a rule - beetroot soup don't spoil it!

Tricks with vegetables when cooking borscht

If the chopped onion is put into the broth immediately after the beets, by the end of cooking the borscht it will be so soft that it will be invisible in the soup, but will give it spicy taste and aroma. Carrots are introduced into the broth a little later, cut into strips, and then potatoes are sent into the pan - while it is better to put a couple of tubers in the whole soup. Carrots and onions are added to borsch either raw or with preliminary stewing or frying, and whole boiled potatoes can be mashed or added to the liquid mashed potatoes to thicken the borscht.

At the end of cooking, you can do cabbage by finely chopping it and adding it to borscht, although some housewives introduce cabbage immediately after beets. Additionally, you can add zucchini, fresh or canned beans, bell peppers, apples, pea pods, turnips and corn - the choice of product depends on the recipe and the taste of the eaters. Do not neglect spices, use dried dill, parsley, roots, garlic, black pepper, cilantro, marjoram and fresh ginger. And the finishing touches are tomato paste added directly to the pan with borscht or tomatoes chopped in a blender with pre-skinned.

Secrets of cooking borscht with frying

Frying makes fragrant, rich, bright, because fried vegetables have a more pleasant taste. Frying is easy to prepare - carrots and onions are fried until golden brown in lard or oil, and then tomato paste or fresh tomatoes. You can fry the onion first large quantity flour until it becomes creamy, and only then add chopped carrots, bell peppers and boiled beets. In the process of frying vegetables, you can and should add water to Vegetable mix not burnt, at this stage, many introduce vinegar or lemon juice into vegetables, for piquancy, you can add sugar and garlic.

Modern culinary traditions are aimed at simplifying the cooking process as much as possible, and many housewives are mastering recipes for how to cook borscht in a slow cooker in order to feed the family with delicious food in record time. But sometimes you want to devote the whole day to cooking dinner and slowly boil the broth, chop and fry vegetables, experiment with products, choose fragrant spices and let the borscht brew for half an hour, as it should be. Don't be surprised if the saucepan is empty by the end of the weekend, and don't skimp on the sour cream for dressing. And you can serve this miracle not only with donuts, but with any delicious bread. In the old days they knew - if there is borscht in the house, the household will not calm down until it is eaten. As the people said, "where there is borscht, look for us there."

Borscht is a dish that each of us must have tried. Any hostess, every culinary specialist knows the recipe for this extraordinary dish. However, in order to cook the real most delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets - the main ingredient. Beets can be used boiled, browned or stewed. The borscht recipe, in addition to it, is added with various other vegetables.

There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of cooking options for this dish, so everyone will find a recipe with that very unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or bone-in pork, but many prefer poultry. If you take meat on the bone, then you must first boil it and remove the bone. It is not recommended to salt the broth at the very beginning. The taste will not improve from this, but the nutrients will be lost. To cook the broth correctly, you need to take the meat on the bone, pour cold water and after boiling, remove the foam, then reduce the fire and cook for about two hours. Only by observing these secrets, the broth can be cooked transparent and rich.

Stock up on Ingredients:

• Meat on the bone - 1 kg.
• Beet - 1 pc.
• Potatoes - 4 pcs.
• Bow - 1 goal.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Fresh cabbage - 300 g.
• Greenery.
• Vegetable oil.
• Spices.

Recipe

1. Like every recipe, ours also says that before cooking borscht, meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films from it, if any. Pour the meat with cold water and put the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of borscht. For about 1 kilogram of meat, you need to take 2 - 2.5 liters of water.

2. While the broth is cooking, you need to cook the vegetables.

3. Grind cabbage, clean onions, carrots. We are engaged in beets, remove the seeds from the pepper, removing the middle with the stalk from it. You don't need to touch the potato yet. Otherwise, it will turn black and dry, then the borscht will be tasteless.

4. Do not forget about the broth. After boiling water, remove the scale with a slotted spoon and make the light smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After the new scale stops appearing, with a clean napkin, remove all its remnants from the walls of the pan. Use a spoon to scoop out the fat spots floating on top of the broth. You have to repeat everything from time to time. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.

Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it well and put it back.

5. We begin to prepare vegetable dressing. The recipe recommends that you do everything in sequence, cut the vegetables correctly, and then the soup will turn out to be very tasty, rich and fragrant, which will delight the whole family.

6. We clean the potatoes, wash and remove all the eyes. Cut into not too large cubes. Moreover, for density, you can mash the potatoes with a spoon. We put it in a saucepan and let it boil until the potatoes are cooked, chop the cabbage. We put it in a saucepan.

7. Cut the onion and other vegetables. Pour the oil into the pan and, when it is hot, put the onion there, fry lightly, stirring occasionally. There we also put the pepper cut into thin strips and the tomato, cut into cubes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it stew a little.

Secrets to help: To make the soup a rich color, you need to add a teaspoon of 6% to the pan with beets acetic acid or lemon juice. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

8. In order not to violate the cooking recipe, put tomato paste, flour in a separate plate, mix everything thoroughly and dilute with cold water, stirring vigorously so that lumps do not form. Remove the lid from the pan and add the tomato preparation there, while stirring constantly. Continue to stir the contents of the pan until the color tomato paste will not change and will not acquire a rich red tint. Then pour the finished workpiece into a saucepan. Stir borscht and add spices.

Secrets to help: To improve the taste of borscht, the recipe advises to take a piece good fat, grind it with salt and garlic, add the resulting fragrant mixture to the finished soup. This is done as follows: cut a piece of lard finely with a knife, take a couple of cloves of garlic and chop on a board with a pusher, mix, evenly rubbing the lard with garlic. Before turning off the gas, we dip our fragrant garlic billet into the borscht. Be sure to cover the pan with a lid (do not close, but cover), let it brew a little for a richer taste.

9. Add seasonings. Usually these are peppercorns, bay leaf, fresh herbs parsley.

10. Let the borscht stand for a while so that it is saturated with garlic flavor, it will take 20-30 minutes under a closed lid. After this time, you can serve the dish on the table and call the whole family for dinner. There is such a delicious borscht with fresh rustic sour cream! The recipe for a delicious rich dish with a pleasant red color will not leave indifferent even the most severe critic!

INTERESTING: Before the advent of potatoes, borscht was cooked with beets and beans. It was prepared separately, or boiled in broth along with meat. This is how they cook now, the number of potatoes decreases or we completely replace it with beans.

Any borscht will be even tastier if you eat it not with a simple bread, but with fresh, hot donuts - buns made from yeast dough with fragrant garlic sauce. They are very simple and easy to prepare.

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All fans tasty food know for sure that traditional Ukrainian cuisine is not complete without borscht. The recipe for the most delicious borscht should be known to every housewife, because it is excellent first a dish that can catch the heart of any man. Of course, this is provided that it is cooked correctly, without any errors.

A bit of history

This dish has all the features traditional for Ukrainian and South Russian cuisines, it was prepared by our ancestors - the Slavs. It got its name because the main ingredient in the composition of such a dish is beets, and in ancient times the vegetable was called "borscht". From the territory of Kievan Rus, where the dish was invented, it spread to all the surroundings and even to neighboring states. That is why it is currently in countries such as Poland, Lithuania, Romania and Belarus. This dish was very fond of the Russian rulers Catherine II and Alexander II, as well as the famous ballerina Anna Pavlova, whose name also went down in history.

Varieties of borscht

There are a considerable number of varieties of this soup, and which borscht is the most delicious remains a mystery to this day. Such diversity is due to the fact that each nation put something of its own, characteristic national traditions native state - it changed in the crust taste qualities ready meal.

All presented varieties are divided into two large categories: red borscht and cold, which is also popularly called holodnik. Kholodnik is more common in Belarus, where it is eaten with hot boiled potatoes.

holodnik

Preparing such a dish is very simple - it is based on pre-prepared beets, which must first be marinated. As a rule, in such a dish all the ingredients are added raw. All components are diluted with kefir or other fermented milk products, the desired amount of hard-boiled chicken eggs, and then everything is seasoned with sour cream and served on the table.

In the world there is a considerable number of fans of such a bright and delicious dish. It is prepared mainly in summer or spring, when all the ingredients can be easily obtained in fresh.

Red

However, as many gourmets admit, the most delicious borscht is red, which is prepared by heat treatment products and served hot. Its main ingredients are vegetables, which are initially desirable to take fresh. As a rule, the standard set includes carrots, potatoes, beets, cabbage, tomatoes and greens. If you wish, you can cook lean borscht, but many housewives prefer to pre-cook meat broth from different types of meat. In many step-by-step recipes for the most delicious borscht, it is recommended to use a decoction of chicken or pork. With such a meat combination in the broth, the finished soup turns out to be the most fragrant and delicate in taste.

Before serving the finished dish on the table, it is seasoned with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such a soup with garlic and bread is especially common.

The most delicious borscht: a step by step recipe with photos

In order to prepare an excellent soup, which is the king of the traditional Ukrainian cuisine You don't need to have a lot of culinary skills. It is enough just to understand the sequence of cooking the ingredients, as well as to know how to properly cook a delicious and transparent broth for the future soup.

Step 1. Preparing the broth

Many famous chefs recommend using pork or, in extreme cases, chicken to make the most delicious borscht. In the case of choosing the first option, it is best to take the breast and bones for cooking, which can be bought inexpensively in almost any butcher's shop.

The preparation of the broth should begin with boiling the bones, which should be poured with cold purified water. After that, the pan should be covered with a lid and put to cook on the stove. As soon as the contents begin to boil, you should reduce the heat and begin to gradually remove the resulting foam. Correct actions at this stage will provide a tasty and clear broth.

As practice shows, for the most delicious borscht, the bones need to be boiled for a couple of hours, without turning off the fire and regularly removing the foam. After that, you need to add meat to them in the amount indicated in the selected recipe. In this composition, the pan must be kept on low heat for a couple of hours.

In the event that the broth is made from chicken, it will take about an hour or two to cook it. If this variant of the broth is chosen, it is not recommended to add another type of meat to it, so as not to interrupt the taste.

Ingredients

In the classic recipe for the most delicious Ukrainian borscht, he recommends taking a standard set of ingredients. It necessarily includes bright red beets (called beetroot in some recipes) - a couple of root crops, no more than 0.5 kg of fresh cabbage, a couple of medium-sized carrots, the same number of onions, five potatoes. This is the main soup set, which is designed for broth cooked from 800 g of pork meat.

Step 2. Preparation of ingredients, their pre-treatment

All components of borscht must be washed and peeled in advance. After that, the potatoes need to be cut into medium-sized cubes. As practice shows, root crops cut in this way give the finished soup a special taste.

In a separate plate, grate the beets on a coarse grater. Many people prefer to cut it into strips or sticks by hand, however, the recipes for the most delicious borscht often say that a vegetable chopped in this way gives the dish that original red or even burgundy color in the end result. After the beetroot has been grated, it should be sprinkled with the juice of half a lemon and, thoroughly mixed, left in a cool place for 15-20 minutes.

Cabbage needs to be chopped, which most housewives do with an ordinary kitchen knife. However, in modern world There are a number of devices that you can also use. Some chefs recommend chopping the vegetable into cubes, but this does not change the taste of the soup.

Step 3: Preparing the borscht dressing

the most delicious Ukrainian borsch becomes only if the hostess uses lard grated with garlic as a dressing. To prepare it, you need to take a small piece of this product (about 50 grams) and grind it thoroughly. After this procedure, a couple of cloves of garlic are added to the common bowl, and in this composition the mass is crushed in a mortar until a state of uniformity is formed. When ready, the dressing must be covered cling film and refrigerate until needed.

Some experienced housewives advise using old lard, which has a slightly yellowish color, to prepare such a mixture. However, along with them, there are recommendations regarding the use of fragrant bacon with spices.

Step 4. Cooking the fry

Properly cooked frying is the element without which the most delicious borscht will not turn out. Photos depicting bright red borscht are made to clearly convey the color that the dish should have if the frying was properly prepared for it.

At the very beginning, you need to heat the pan, preferably with non-stick coating on which to pour a small amount sunflower oil. After it heats up, you need to put grated carrots, as well as chopped onions, into the pan. After that, 3-4 tomatoes, previously peeled, or 2-3 tablespoons of tomato paste should be sent to them. Mix vegetables well while frying. After some time, you need to add beets to them and mix well. Everything that is in the pan is covered with a lid and stewed for 10-15 minutes.

Step 5. Cooking borscht

First you need to heat the cooked broth to boiling water, into which prepared potatoes and chopped meat should be sent. In this composition, the dish is cooked for 10 minutes, after which you need to add chopped cabbage to it, continuing to cook over high heat for a short period - about 10 minutes.

After the vegetables begin to become more or less soft, the fire should be reduced and the prepared frying should be added to the pan. In this composition, everything boils to fully prepared vegetables, a dressing made from bacon and garlic is added to the borscht, as well as finely chopped greens, salt, pepper and other seasonings to taste. Without fail, 1-2 bay leaves should be added here, which give the dish not only a pleasant aroma, but also a certain piquancy.

Tips for making borscht

Any good housewife should know how to cook the most delicious borscht. This dish can become special if you follow the basic instructions and know some little tricks in the process of creating it.

A big part of success lies in choosing the right products. To prepare borscht, do not be afraid to take too fatty pieces of meat - the juiciness and softness of the broth, as well as its richness, have never harmed the finished dish. A separate trick lies in the choice of beets: it is better to take small sizes. In such root crops, a smaller number of veins is observed, which ensures greater juiciness of the fruit and, as a result, a brighter color of the finished borscht.

In the event that the potato chosen for cooking is too boiled, it can be cut larger - by the time the cabbage is cooked, the potatoes will not have time to boil to a puree state. In some families, they prefer to pre-fry it before laying it - the vegetable is not only dense, but also especially tasty.

In the general composition of the ingredients, you can use bell pepper - it will add some zest to the taste of the finished borscht. This vegetable is the best choice in the market. A green fruit is ideal and rather unsightly in appearance - this will be the most fragrant and saturated with useful components.

In the event that for cooking borscht are used different types meat, it is best to take it in a 1: 1 ratio.

As a dressing, you can use not only lard and garlic. For variety, at the final stage of cooking the soup, you can use ghee, fried greaves or plain sour cream with the highest percentage of fat.

In order for the soup to turn out to be as fragrant as possible, after cooking, it is advisable to wrap the pan with it in a towel and leave it to infuse for six hours - the result will pleasantly surprise you.

The recipe for the most delicious borscht (with photo), which is presented here, is not a standard. It can be varied in any way at the request of the hostess. Some people add their own secret ingredients that improve the quality of the finished dish. An example of such can be legumes, mushrooms or some special spices.

There are a few hard rules to follow. Beef broth is best cooked in enamel or ceramic dishes. If necessary, the broth is added only with boiling water, since cold water significantly worsens its taste.

A good beef broth directly depends on the quality of the meat. by the most important condition its quality is freshness. Do not buy meat that has lain on the counter for more than two days. Purchased meat is washed under running, cold water.

To obtain a strong fat, chopped meat is dipped in cold water. In this case, the meat juice will be easier to stand out from the meat. In the case when beef is cooked for second courses, and the broth will later be used to cook something else, the pieces of meat are dipped into boiling water. The meat boiled in this way will be juicy inside.

When beef broth is cooked, the amount of meat will have an important influence on the taste of the planned dish, since the concentration of meat juice and fat in the broth depends on it. On a five-liter pan, you can take from 2 to 4 kg of meat. If you have little meat, in extreme cases, you can add a little. They will give the missing fat. When calculating the amount of water needed, it should be borne in mind that during the cooking process, the broth is boiled down by almost half.

From beef, so that it is tasty, and the meat is tender and soft. Cooks advise cooking meat for 3 to 4 hours. At the beginning of cooking, put the pot with meat on strong fire so that the broth boils faster. The pot should be covered with a lid, just make sure that the water does not “run away” from the pan. After the water boils strongly, the fire is slightly reduced. The best broth is the one that was cooked on low heat.

During cooking, an unpleasant-looking foam will constantly form on the surface of the broth, which must be constantly removed with a spoon or slotted spoon. Some people do not remove this foam, believing that it is in it that the real taste of the broth lies. To collect foam or not - depends on your preferences. The best option in this case, it is to collect the foam in a separate container, into which 0.5 liters of broth are added. After a while, the broth will infuse and then you need to strain it and add it to the main pan.

Depending on what dish you intend to cook on the basis of this broth, you can add ingredients such as roots (carrots, parsley, celery, swede), vegetables (onions), mushrooms and other products to it.

The recipe of which is intended for and soups is prepared as follows: salt, peeled roots (2 carrots, 1 parsley, half celery), a whole onion are added to the boiling broth. All vegetables are boiled for 3 hours, after which they are removed from the broth and continue cooking the dish further.

After the meat is ready (it can be easily pierced with a knife or fork), a little cold water (20-30 ml) is added to the broth, the meat is removed and allowed to stand for 20-30 minutes. The fat formed on the surface is carefully collected separately, and the broth itself is filtered through a fine sieve. The pre-collected fat is added to the strained broth and everything is brought to a boil again. Such a broth can be used both as a base for other dishes, and as an independent dish. In this case, it is served in portioned plates or broth cups, after sprinkling with herbs.

Salt is added to the broth to taste, as it often differs in concentration. It is better to add salt to the broth gradually, but if you still oversalt the broth, place a handful of rice wrapped in cheesecloth into it. Rice tends to absorb a lot of salt, so you can remedy the situation.