One Minor Mistake: Why Borscht Turns Out Orange
Ideally, borscht should be ruby red. However, not all housewives manage to achieve a rich and beautiful color in the dish.
For a number of amateur cooks, the soup always comes out “pale”.
Of course, getting orange borscht instead of ruby does not mean that the dish has lost its taste. Borscht of the "wrong" color can also be quite appetizing.
And yet, I want the food to always have a beautiful appearance.
To do this, you need to avoid one common mistake, which was described by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
Why borscht doesn't turn out ruby red
Chances are, you're not preparing the beets correctly every time you add them to your soup.
Apparently, the vegetable undergoes long-term preliminary heat treatment.
The way out of this situation is obvious: you need to reduce the cooking time.
Are you afraid that the beetroot will be half-raw? Then boil the root vegetable as usual, just drop a little vinegar or lemon juice into the water.
Another common mistake is choosing the wrong variety. The borscht will probably turn out ruby if you choose a vegetable variety such as salad beetroot.
Earlier, Yulia Arkhipova named 3 unexpected additives for borscht: with them, the soup turns out more delicious.
