How to preserve the color of greens in soups and borscht: a restaurant life hack
It is not enough to prepare a tasty and healthy dish: every housewife wants her culinary masterpiece to be beautiful as well.
First courses are no exception, and are usually decorated with finely chopped herbs.
There’s just one problem: once in hot liquid, dill and parsley instantly lose their rich color, and along with it, their attractive appearance.
If you want the color of the greens in the broth to be preserved for a long time, use the following advice.
After the soup has finished cooking on the stove, turn off the heat and add the chopped greens.
Immediately after this, add a small amount of soda to the pan (literally on the tip of a knife).
Now the contents of the dishes should be mixed and you can fill the plates.
Don't worry: the presence of baking powder in the soup will not affect its taste in any way.
