What to throw in the pot to make the borscht redder, tastier and richer: not everyone knows this trick
Borscht is one of the popular dishes, the taste of which largely depends on the proportions and correct placement of products.
The main ingredient of borscht, which is responsible for the richness of color, is beetroot. And you need to know what to do with it so that the dish will definitely turn out both tasty and beautiful.
How to cook delicious borscht
Every housewife can boast of her own signature recipe for preparing this dish.
To make borscht really successful, the main ingredients need to be added to the pot in a certain order.
The meat is washed, placed in a saucepan, covered with cold water and cooked for 2 hours over low heat.
Add diced potatoes, then prepare the sauté: finely chopped lard, onion, and carrots are fried in a frying pan, and beets, cut into strips, are sautéed separately for 10 minutes.
The next step is blanching the tomatoes. They are doused with boiling water and the skin is removed, cut into small cubes, combined with tomato paste, garlic, sugar, salt, spices and added to the beets.
Mix all ingredients well and simmer for 15 minutes. Shred the cabbage and add it to the broth with the meat and potatoes.
When the cabbage is ready, add the sautéed mixture, let it boil and simmer for 2-3 minutes.
Lifehack! Borscht will acquire a rich red color if you make fresh juice from one beet and add it to the pan before removing from the heat.
Salt and pepper the borscht at the very end, and add herbs, sour cream, and a slice of lemon before serving.
