What spice is guaranteed to ruin borscht: the dish will taste "chemical"
Experienced cooks recommend avoiding this additive when preparing the first course.
They explain this by the fact that the borscht will acquire a “chemical” aroma.
Many housewives want to save time and make the dish tastier and richer. There is a desire to add a bouillon cube to the borscht.
A simple solution for many is to dissolve dry spices in boiling water. All that remains is to prepare the beets and potatoes.
But experienced cooks explained that the spice only harms the dish. The soup acquires a "chemical" taste.
The problem is in the monosodium glutamate, which is found in many artificial broths. The flavor enhancer and salt create a less than ideal combination, and the water does not become more saturated.
Chefs recommend making borscht in regular vegetable broth if you are short on time. Or split the preparation into several days. For example, boil the meat on a day off and then freeze the liquid in small containers.
