Is it possible to make decent borscht without vinegar: the opinion of chefs
Despite the fact that the recipe for borscht with vinegar can be called established, not everyone wants to use it.
It's enough to add just a little bit of vinegar and the taste of the soup becomes unpleasant.
Some even claim that they can taste even a small amount of vinegar, notes chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
Is it possible to make decent borscht without using vinegar?
In order to give a clear answer to this question, it is necessary to precisely define the role of vinegar. What is its function? It is simple. Vinegar acts as a "fixer" of the soup's hue and gives it a slight sour note.
If you start from this, then it’s easy to find a replacement for vinegar.
For example, apple cider vinegar will perform all the same functions, the taste of which is much softer and more pleasant. You can pay attention to tomatoes and products based on them.
Tomato paste, tomatoes and tomato juice will do the same job as vinegar. You just need to calculate their quantities correctly.
Also, don't forget about lemon juice.
Previously, we talked about the most common mistakes made when cooking beef .
