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When to Add Garlic to Borscht: Even Gourmets Make Mistakes
01.03.2023 13:13
Updated: 14.04.2023 09:56
Red borscht is not only a richly colored first course, but also accompanying ingredients, the main one of which is garlic.
Garlic occupies a separate niche in cooking and requires an individual approach. For example, it is always added whole to pilaf and sometimes not even peeled.
There is no place for unpeeled garlic in borscht, just like other vegetables, but you also need to add it to the dish wisely.
How much garlic
They say it's a matter of taste, but to fully enjoy the taste, about 2-3 medium cloves per 3 liters of liquid are enough.
In what form to add
Sometimes garlic is not crushed through a press, but cut with a knife. As for borscht and first courses as such, it is better to use a press or crush the cloves into a mush in another way.
How to add garlic
You can do this individually, putting exactly as much garlic mass on your plate as your individual body characteristics allow.
But in any case, this should be done at the end of cooking, so that the taste and aroma do not boil away.
If you decide to add it to the finished borscht and to the common pot, do not forget to bring it to a boil, turn off the heat, cover the dish with a lid and let the borscht sit for another 10-15 minutes before serving.
Bon appetit!
