What 3 simple tricks will help you make red borscht: not everyone knows about this

Many people know various secrets of red borscht, which have varying degrees of effectiveness.

Nobody wants to end up with an orange soup, as this would indicate that there were some inaccuracies in the preparation process.

Therefore, some secrets will always help you present borscht of the "right" color.

What do they consist of?

Working with carrots

Many people forget that carrots are the ones "to blame" for the borscht turning orange. That's why they are sometimes even fried separately.

Some fry carrots simply in vegetable oil, and in the process add a piece of butter. Others use lard for greater aroma and "muted" color. In this case, the borscht turns out not only spectacular, but also tasty.

Beet additives

The most important thing is to fix the color of the beets with additional ingredients. Thanks to this, the soup itself will remain red.

Any acidic ingredients will do. Most commonly used are tomato paste, lingonberries, lemon juice and vinegar.

A little sugar

Thanks to the sweet product, the borscht will be red, rich and tasty. It is enough to add half a small spoon of sugar to achieve the desired effect.

This will also help "balance" the acid.

• Related news:
• cooking
• board
• borsch
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• 16 November 2023

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