How to properly prepare beets for borscht so that the soup turns out ruby: not all housewives know
Any experienced cook knows that the quality of borscht will largely depend on how well you handle the beets.
The color of the popular soup will depend on this vegetable.
If the work is done incorrectly, the borscht will turn out orange at best. It is worth noting right away that large beets are not suitable for soup: the color of such a vegetable does not last. Therefore, try to choose a smaller vegetable.
How to cook beets correctly so that the color of borscht turns out ruby
First of all, it is worth noting that traditional beetroot grating is not suitable for preparing truly high-quality borscht.
Therefore, experienced cooks recommend chopping beets into thin slices.
After that, heat up the vegetable oil in a frying pan and send the beetroot preparation. Then you need to pour in a small amount of water so that the liquid slightly covers the vegetable.
At this stage, pour in lemon juice and add a little sugar. The first component will provide sourness and fix the color, and the second will give a balanced taste.
Then cover the beets with a lid and simmer on the stove at low heat. Yes, this method is not for the lazy, since the technique does not tolerate haste. However, in this case, the borscht will be truly ideal.
