How Much Salt is in Homemade Broth?

Without any added salt, homemade bone broth can contain between 100 and 300 milligrams of sodium per cup, sourced naturally from the bones and vegetables. However, the total sodium level in homemade broth is almost entirely dependent on the cook's recipe and how much salt they choose to add, offering complete control over the final product.

Quick Summary

The total sodium in homemade broth is variable, based on the ingredients and amount of salt added. Unlike store-bought varieties that can be high in sodium, homemade versions allow for precise control to create a low-sodium base. This guide provides insight into the factors that influence the final sodium content and offers methods to adjust it for a healthier result.

Key Points

• Natural Sodium Exists: Even unsalted homemade broth contains 100-300mg of natural sodium per cup from bones and vegetables.

• You Control the Salt: The majority of the salt content comes from what you add, giving you complete control over the final sodium level.

• Reduce for Richer Flavor: Reducing the broth intensifies both flavor and saltiness, so it is crucial to add salt at the end of the process.

• Homemade is Healthier: Homemade broth is significantly healthier than most store-bought options, which often contain excessive sodium and additives.

• Fix Over-Salting Easily: Excessively salty broth can be fixed by diluting it, adding a raw potato to absorb salt, or balancing with acid.

• Season at the End: The golden rule is to not season the broth with salt during simmering, but rather to add it to taste once the final dish is prepared.

• Enhance Flavor Naturally: Use ingredients like herbs, vegetable scraps, and mushrooms to build flavor without relying on salt.

The Surprising Truth About Natural Sodium Levels

When you first begin making homemade broth, you might be surprised to learn that even without adding a single grain of salt, the resulting liquid will still have a sodium content. This isn't a flaw in your recipe, but a natural consequence of the ingredients you're using. The bones themselves and the vegetables you simmer contain small amounts of naturally occurring sodium. As the broth cooks and reduces, these minerals become more concentrated, meaning a cup of rich, intensely flavored broth will have a higher natural sodium level than a cup of a lighter, less-reduced broth.

Factors That Influence Salt Content

Several variables determine the final salt content of your homemade broth. Understanding these can help you better control the flavor and nutritional profile of your finished product.

• Added Salt: This is the most obvious and controllable factor. Many recipes call for adding salt at the beginning, but it's often recommended to add it at the end to taste. This is because the flavor of the broth intensifies as it cooks and reduces, which also concentrates the saltiness.
• Ingredient Type: The ingredients you use play a significant role. A broth made with cured meats, salty vegetables, or even certain mineral waters will have a higher initial sodium level than one made with fresh, unprocessed ingredients. For example, some canned ingredients or premade seasonings can carry hidden salt.
• Reduction Time: As broth simmers for an extended period, the water evaporates, and the flavors, along with the salt content, become more concentrated. A broth that has been reduced to a thick, gelatinous stock will be significantly saltier per serving than a lightly simmered one.
• Bone Type: The type of bones used can also contribute to the mineral content, including sodium. While this is a smaller factor, it's worth noting that bone broth, in general, has a baseline level of sodium even before seasoning.

The Health Benefits of Controlling Sodium

Making your own broth gives you complete control over your sodium intake, which is a major advantage for health-conscious individuals. High sodium intake has been linked to various health issues, including high blood pressure. By starting with a low-sodium or salt-free base, you can season your final dish precisely to your liking, without the worry of excessive hidden sodium found in many store-bought products. This is particularly important for individuals with dietary restrictions or those simply aiming for a healthier lifestyle.

Comparison: Homemade Broth vs. Store-Bought Broth

Feature	Homemade Broth (Low Sodium)	Store-Bought Broth (Regular)	Store-Bought Broth (Low Sodium)
Salt Content	Controlled by the cook; can be very low.	Often very high (e.g., > 700 mg/cup).	Still can contain sodium (e.g., < 140 mg/cup).		Flavor	Rich, complex, and customizable; based on fresh ingredients.	Can have a one-dimensional, salty flavor.	Lighter flavor, sometimes needs more seasoning.		Control	Full control over all ingredients and seasoning.	No control over ingredients or sodium level.	Limited control; you can't remove the salt.		Cost	Less expensive per serving, especially when using scraps.	More expensive for the convenience.	Varies by brand and quality.		Additives	Contains only whole, natural ingredients.	May contain added fillers, preservatives, and flavorings.	Often has fewer additives than regular versions.

Creating a Flavorful, Low-Sodium Broth

If your goal is a low-sodium broth, you can achieve a rich, savory flavor without relying on excessive salt. The key is to build flavor through other aromatic ingredients and long, slow cooking. Consider using the following to enhance your broth:

• Herbs and Spices: Add fresh herbs like parsley, thyme, and bay leaves, or whole spices like peppercorns. Using whole, unground spices will prevent the broth from becoming cloudy.
• Vegetable Scraps: Save and use a variety of vegetable scraps, such as onion skins, carrot peels, and leek ends. These add a depth of flavor that is often discarded.
• Umami-Rich Ingredients: Incorporate ingredients known for their savory, umami flavor. Options include dried mushrooms (like shiitake), a small strip of kombu seaweed, or roasted garlic.
• Roasting: For a richer, deeper flavor, roast the bones and vegetables before simmering. This caramelizes the ingredients and adds a layer of complexity to the final broth.

What to Do If Your Broth is Too Salty

Even the most careful cook can occasionally add too much salt. If you find your finished broth is oversalted, don't despair. There are several ways to fix it:

1. Dilute with Water: The simplest method is to add more liquid, such as unsalted water or low-sodium broth, to decrease the overall salt concentration. This will also dilute the flavor, so you may need to add more unsalted ingredients and simmer briefly to re-concentrate the taste.
2. Add Starchy Ingredients: A raw, peeled potato can absorb some of the excess salt. Simply add it to the simmering broth for 15-20 minutes, then remove it before serving. Other starchy foods like rice or pasta can have a similar effect, though they will become part of the final dish.
3. Use Acid or Sweetness: A splash of acid, like lemon juice or apple cider vinegar, can help balance and cut through the saltiness. A small amount of sugar or honey can also counteract the flavor.
4. Incorporate Dairy: For creamy soups, adding a small amount of milk or cream can help dilute and balance the salty flavor.

Conclusion

Making homemade broth offers a level of customization and control that store-bought versions simply cannot match. While even unsalted broth contains some natural sodium from its ingredients, the cook has full authority over the final salt content. By building flavor with aromatic vegetables, herbs, spices, and umami-rich components, you can create a delicious, savory broth with a minimal and healthy sodium level. And should you ever accidentally over-season, simple fixes like dilution or adding starches can save your creation. The investment of time and effort in making your own broth is rewarded with a more nutritious, flavorful, and customizable cooking base.

Visit the NIH for more on sodium intake.

A Broth for Every Need

• Low-Sodium Broth: A versatile base for any recipe where you need to control the salt. Perfect for those on a restricted-sodium diet.
• Rich Bone Broth: Ideal for sipping or as a base for hearty, deeply flavored soups and gravies.
• Quick Vegetable Broth: Excellent for adding a quick flavor boost to sauces, risottos, and lighter dishes.
• Salt-Absorbing Broth: A great technique for fixing an oversalted dish by adding more unsalted liquid.
• Customizable Flavor Profile: The ability to tailor the spice and herb blend for any cuisine or preference.

Homemade Broth Tips

• Start without salt: This is the golden rule for broth, allowing you to season the final dish. Adding salt early on will make it harder to control the concentration later.
• Use vegetable scraps: Save vegetable cuttings like onion skins, carrot peels, and parsley stems in a bag in the freezer for a free, flavorful base.
• Roast for depth: Roasting bones and vegetables before simmering creates a deeper, richer, and more complex flavor.
• Skim for clarity: Regularly skimming the scum and fat that rises to the surface will produce a clearer, cleaner broth.
• Cool before straining: Allowing the broth to cool before straining makes it easier to handle and separates the fat more easily.

How to Control Salt in Homemade Broth

• Add Salt at the End: Don't add salt until the end of the cooking process to taste. As the broth reduces, its flavor and saltiness become more concentrated, making early salting a risk.
• Use Unsalted Ingredients: Choose low-sodium or unsalted ingredients wherever possible, such as canned beans or tomatoes, to have greater control.
• Dilute with Unsalted Liquid: If you've accidentally added too much salt, dilute the broth with additional unsalted liquid like water or low-sodium stock.
• Add Starchy Items: Cooked rice, pasta, or a raw potato can absorb excess salt from the broth. Remember to remove the potato after it has cooked.

How to Measure Broth Saltiness

• By Taste: This is the most practical method for home cooks. Start by not adding salt, then season to your preference at the end. Taste often during the process.
• Using a Refractometer: For extreme precision, devices like salt refractometers or sodium meters can measure the salinity of liquids. This is common in food production but can be used at home for perfect consistency.
• Salt Conversion: The World Health Organization's Salt Reduction Toolkit suggests a conversion: Sodium content (g) x 2.54 = Equivalent salt content (g).
• Monitoring Reduction: Be mindful of how much your broth is reducing, as a more concentrated liquid will have a higher salt content per serving.
• Reference Point: Always compare your homemade broth to a known standard. Store-bought low-sodium versions can serve as a benchmark for your desired salt level.

The Difference Between Broth and Stock

• Ingredients: Broth is typically made with more meat, while stock is made with more bones, which contributes collagen and protein.
• Cooking Time: Broth is cooked for a shorter period, yielding a lighter flavor. Stock is simmered longer to extract more gelatin and minerals.
• Sodium: Store-bought stock can sometimes be lower in sodium than broth because it's intended to be a base, but homemade allows for full control.
• Texture: Stock tends to have a richer, thicker texture due to the gelatin extracted from the bones, while broth is thinner.
• Purpose: Broth is often consumed as is, whereas stock is more frequently used as a base for other dishes, giving the cook control over the final seasoning.

Best Salt for Homemade Broth

• No Salt Needed (Initially): The best approach is to add no salt during the simmering process and season the finished broth to taste.
• Kosher Salt: A favorite for its coarse flakes and clean, non-metallic flavor. It's easy to control when adding to taste at the end.
• Sea Salt: Adds a more complex, mineral flavor profile, especially if using a high-quality variety.
• Himalayan Pink Salt: Contains additional minerals that can add a subtle flavor dimension.
• Seasoned Salt: Avoid premade seasoned salts, as they add unpredictable flavor and sodium levels. Make your own for total control.

Troubleshooting Over-Salty Broth

• Dilute with More Liquid: The easiest fix is to add more water or unsalted broth to your batch, diluting the salt content.
• Add a Raw Potato: Peel and add a large, raw potato to the simmering broth. It will absorb some of the excess salt. Remove it after 20 minutes.
• Balance with Acid or Sweetness: A small amount of lemon juice, vinegar, or a pinch of sugar can help counteract the salty flavor.
• Starch Absorption: Add cooked rice or pasta to the broth. They will absorb some of the salt and become part of your final dish.
• Use in a Larger Recipe: If the broth is too salty to sip, use a smaller amount as a base in a larger recipe, like a stew, where the other ingredients will help balance the flavor.

Broth vs. Stock

• Broth: Primarily made from meat and vegetables, cooked for a shorter period, resulting in a lighter flavor and texture. Often seasoned and ready to eat on its own.
• Stock: Primarily made from bones (often roasted) and vegetables, simmered longer to extract collagen, yielding a richer, thicker, and more gelatinous liquid. Typically unsalted, intended as a base for other dishes.
• Bone Broth: A type of stock, specifically made from bones and connective tissue, simmered for an extended period to maximize the extraction of gelatin and minerals.
• Low-Sodium Broth: Either homemade or commercially produced, with a sodium content of 140 mg or less per serving. A healthy choice for controlling salt intake.
• High-Sodium Broth: Often found in regular, store-bought broths, which can be very high in sodium. Homemade is the best way to avoid this.

Frequently Asked Questions

Does bone broth have salt naturally?

Yes, even without any added salt, homemade bone broth contains a baseline amount of naturally occurring sodium, typically between 100 and 300 milligrams per cup, which comes from the bones and vegetables.

How do you control the salt level in homemade broth?

The most effective way to control salt in homemade broth is to add no salt during the long simmering process. Instead, you should season the final broth or the dish you are cooking with it to taste, as the flavor intensifies during reduction.

Why is homemade broth better for controlling sodium?

Homemade broth is better for controlling sodium because you have full authority over the ingredients and how much salt is added. This is a major advantage over store-bought broths, which are often high in sodium and preservatives.

What's the difference in sodium between homemade and store-bought broth?

The primary difference is control. Homemade broth allows you to create a very low-sodium base, while regular store-bought broths can contain over 700 milligrams of sodium per cup. Even low-sodium commercial versions contain some amount of salt.

How can I fix my broth if I added too much salt?

If your broth is too salty, you can fix it by diluting it with more unsalted liquid, or by adding a raw, peeled potato to the simmering broth for about 20 minutes to absorb some of the excess salt.

What ingredients can add flavor without adding salt?

To add flavor without salt, use aromatic vegetables like onions, carrots, and celery, along with fresh herbs, spices like peppercorns, umami-rich mushrooms, or a strip of kombu seaweed.

Should I use kosher salt or sea salt for my broth?

For broth, it's best to not add any salt until the end. When you do season, a high-quality kosher salt or sea salt can be used. Kosher salt is often preferred for its clean taste and control.