Borscht will always be tasty, rich and aromatic: you just need to remember one rule
The technology of preparing borscht is no less important than quality ingredients.
For example, even the freshest and juiciest cut of meat will not allow you to cook a dish better than if you add beef marrow bone to the broth.
You need to follow the cooking technology from the very beginning. If you break the rules, the result may be disappointing.
The Secret of Making Borscht
The main rule concerns cooking the first course. Haste is not welcome in this case. The broth should be cooked on low heat for 2-3 hours.
In this case, the meat will cook evenly and saturate the broth with a taste and aroma that will be impossible to resist.
In addition, during the cooking process, it is necessary to remove the foam so that the dish does not darken or become cloudy.
Simple ingredients will improve the taste. You can add spices (bay leaf and peppercorns) and white roots (parsley, celery, parsnip, turnip) to the first course.
Also, don't forget about carrots and onions. All these ingredients will give the dish a richer aroma. But cooks do not advise getting carried away with bay leaves, otherwise it can interrupt the taste.
