Why is borscht so tasty and rich in restaurants: here's the trick
Every hostess keeps her own secrets that come to the rescue when it’s time to surprise the guests gathered at the table.
Today we will reveal a couple of them – we will talk about culinary tricks, thanks to which you will be able to prepare borscht tastier than those served in restaurants.
To begin with, it is worth explaining how chefs manage to achieve pronounced aroma and rich taste.
It turns out that to do this you need to put 2 types of beets into the pan at once.
Cut part of the root vegetable into strips (you can grate it on a coarse grater) and fry in a frying pan with the addition of a small amount of vegetable oil and 1 teaspoon of vinegar.
Turn the second part (raw) into a puree using a blender, squeeze the juice out of it and add to the other ingredients when there are about 5 minutes left before the end of cooking.
And one more little secret: a few minutes before it’s time to remove the pot of borscht from the stove, add a small piece of butter to it.
Thanks to this simple action, you will be able to "make friends" with all the ingredients and the borsch will become thick, and its taste will be smooth and harmonious. In addition, a light creamy note will be added to the aroma of the dish.
