Bitter taste in soup - how to remove

Add a small pinch of baking soda stir when the broth starts to foam on top skim off the top then add a pinch more of baking soda and stir in soup

I add some crushed pineapple! Little change in the bitter side of my soup. Didn't hear any complains yet! Yummy

I found out afterwards that cruciferous vegetables (and cauliflower core) and brown onion skins turn stock bitter, hence coming to this site. I added all the suggestions, to include fresh lemon juice, salt, sugar, and some pepper, and not only did it get rid of the bitterness, it added to the complexity of the stock. Thanks everyone!

Thanks for all the suggestions. Merrill's lemon recommendation seems to have done the trick. We added the lemon, let it sit overnight and sieved it today. That took care of the bitter taste. Thanks so much for all your help!

Unfortunately, it's a culinary myth that a potato will absorb excess salt -- or capsaicin -- or anything else you've added too much of. Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of What Einstein Told His Cook, explains (edited for clarity):

Potatoes will soak up salty water but they don't selectively extract salt out of the water. Would you be surprised if a sponge placed in salt water came out tasting salty? Of course not. The concentration of salt in the water -- the amount of salt per quart -- is not affected.

http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&contentId=A25891-2001Apr17

If I've overseasoned a soup, I sometimes add a potato or two, diced small, and cook soup some more til potato is soft. That works for absorbing some of the extra seasoning - maybe it works for bitterness, too.

If I've overseasoned a soup, I sometimes add a potato or two, diced small, and cook soup some more til potato is soft. That works for absorbing some of the extra seasoning - maybe it works for bitterness, too.

It's hard to answer without knowing the other components of the soup. But just a note, in Italy "bitter" is actually a desirable taste. Bitter greens in particular.

Thanks, everyone. Letting it sit overnight to see what happens.

Adjusting the seasoning could help too

I add a teaspoon of sugar to offset bitterness
And then some extra salt to offset the
Sweetness of the sugar. It's a couple of steps but works perfect every time.

Not sure about actually leaching out the bitterness, but wonder if adding some lemon juice might help to offset it.