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Avoid these mistakes when making borscht: ways to save the dish
27.02.2023 05:30
Updated: 14.04.2023 08:17
Borscht is a traditional dish of Slavic cuisine.
Many housewives think that it is very easy to prepare. However, in practice it has been proven that some mistakes can spoil the culinary masterpiece.
Let's look at the main points in more detail.
Common mistakes when making borscht
To get a truly tasty and aromatic dish, you should not make the following mistakes.
• Broth is the basis of any borscht, so its preparation requires due attention. Many housewives cook the first course only on bones, which is the main mistake. It is necessary to use fatty meat so that the broth turns out aromatic and rich.
• There is no need to add various spices to the borscht when its preparation is almost finished. Bay leaves, peppercorns and other seasonings are added during the preparation of the broth, and not later.
• When the meat is ready, many housewives take it out of the pan and put it in a separate dish. However, you should not do this, since leaving the product in the container will make it possible to get a more aromatic and delicious borscht.
• Some housewives do not strain the broth. This is correct if you cooked the first course without using meat. However, in another situation, be sure to strain the broth, even if you removed the foam in time.
If we talk about classic borscht, you will need pork or beef to prepare it. In the case of a Lenten first course, you can use bean or mushroom broth.
Remember that the borscht should contain the maximum amount of beets. This vegetable is the main ingredient of the delicious first course. It is worth adding a small amount of citric acid during the heat treatment of the beets, since this way the dressing will retain its appetizing bright color.
How to save borscht
Some housewives undercook cabbage, not guessing the time, so the vegetable crunches on the teeth. To fix the situation, leave the borscht on the stove, turning on a small fire and not letting the dish boil. It is enough to wait twenty minutes for the cabbage to become soft.
Did you get too liquid borscht? Then add a carrot and onion-based sauté to the first course. The ingredients will compensate for the lack of thickness of the culinary masterpiece, and also make it more delicious and filling.
Too sour borscht can be saved by adding a small amount of sugar and water. But if you have enough free time, boil some bland vegetables and add them to the dish. They will absorb the excess acid, so the borscht will be incredibly tasty!
