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With the right approach, borscht always turns out not only an appetizing color, but also very aromatic.
This result is achieved thanks to the precise actions of an experienced chef.
This means that a perfectly selected piece of meat with the bone is placed in a pan of cold water and cooked until done over the lowest heat.
It is important to remove foam in a timely manner during the process. You can also add bay leaf and onion during the cooking process. There is no need to add other components.
It would seem that this advice has no practical meaning, because all beets are the same. This is a misconception. The larger the beet, the less chance you have of making red borscht.
Therefore, try to find smaller vegetables.
The classic recipe includes this component, but many cooks agree that potatoes are not necessary.
On the contrary, the vegetable prevents you from enjoying the unique taste and aroma of borscht. Therefore, you can try to make the soup without this component.