Soup – Too much sugar in soup — how to make it less cloying

soup

I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given the 2/3 of a cup ketchup, which was Heinz, the soup turned out way, way too sweet.

Is there any way I can rescue this?

Best Answer

Removing dissolved sugar from a recipe, as in your soup, practically impossible.

You have two main choices:

  • Reduce the impact of the sweetness. Increasing acidity (lemon juice or vinegar for example--since ketchup contains vinegar, vinegar or more ketchup may be most compatible with your specific recipe) may mitigate how sweet the soup seems. This may or may not work--you would have to experiment, and it could make the soup taste worse worse (the risk being you would then still have to discard the soup.)
  • If you really like the borsht, and can eat (or freeze) it all: make a second batch with considerable lower sugar, and combine them. You will now have twice as much soup, but flavor balanced.
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