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how to remove acid in a dish

books59b Mar 20, 2013 08:35 AM

I made beef and barley soup, which is very good but I think I put too much home canned tomatoes so it's a bit...bitter? sour? acidy?

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    treb RE: books59b Mar 20, 2013 08:38 AM

    Blend in a spoonful of honey.

    1. pinehurst RE: books59b Mar 20, 2013 08:40 AM

      Simmering/cooking the tomatoes longer will help. Remove the portions of the soup that you think would suffer from low-and-slow cooking, and simmer the broth/tomatoes (I would put them in a crockpot on "low") for 4 hours. Taste. If necessary, bump up to six hours.

      This will avoid having to add sugar.

      You can also add a couple of tablespoons of grated carrot to the broth before you simmer.

      3 Replies
      1. re: pinehurst
        books59b RE: pinehurst Mar 20, 2013 09:50 AM

        well the soup simmered for about 6 hours.

        1. re: books59b
          pinehurst RE: books59b Mar 20, 2013 10:01 AM

          Wow, that's a puzzle. Tomatoes have a decent amount of sugar in them as a fruit, and usually cooking brings it out.

          Knowing that, I would add a tiny, tiny pinch of baking soda. As in, start with 1/8 of a teaspoon.

          1. re: books59b
            prima RE: books59b Mar 20, 2013 10:10 AM

            I'd add sugar, or add a chopped carrot, and simmer further until the carrot is cooked. A tablespoon or 2 of ketchup also might do the trick, if you don't want to simmer further.

        2. weezieduzzit RE: books59b Mar 20, 2013 08:52 AM

          A tiny tiny pinch of baking soda with neutralize the acid of the tomatoes without changing the taste. start with 1/8 teaspoon or less and go from there. Stir in it, wait a minute and then taste. Too much will give a salty flavor so a little at a time is the key.

          3 Replies
          1. re: weezieduzzit
            JungMann RE: weezieduzzit Mar 20, 2013 09:17 AM

            In addition, you should note that the dish may foam and sputter a bit, which should not alarm you. It's the natural reaction of the baking soda neutralizing the acid in the tomatoes.

            1. re: weezieduzzit
              greygarious RE: weezieduzzit Mar 20, 2013 09:32 AM

              I second the caution about using a tiny amount. Even though I was conservative in adding baking soda to a large pot of overly-acidic tomato sauce, it became bland and flat. I actually had to add balsamic vinegar and sugar to restore a bit of piquancy. .

              1. re: weezieduzzit
                books59b RE: weezieduzzit Mar 20, 2013 09:51 AM

                thanks I'll try that. My huband already thought the soup too salty even though I only added about 2 t salt throughout the cooking. I made about a gallon of soup

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