How to Make Borscht Bright Red: Chef's Tricks
It is not always possible to prepare borscht so that it turns out not only tasty, but also colorful.
We'll tell you what rules to follow to make borscht bright red.
How to Make Bright Red Borscht
First, when cooking in a large pot, you should add more beets.
Secondly, the frying should be added strictly at the end of cooking.
The longer the beets are cooked, the less saturated the color of the borscht becomes.
Thirdly, you should add some sour ingredient to the borscht, for example, lemon juice or vinegar, this will help preserve the brightness.
To prepare the perfect bright red borscht you will need: half a kilo of beef on the bone, 400 grams of cabbage, one or two beets, one carrot, one onion, two potatoes, a tablespoon of 9% vinegar, salt, pepper, herbs, garlic – to taste.
First, boil the beef together with the whole onion. After the water boils, cook over medium heat.
We take out the meat and onion, put the chopped potatoes and cabbage into the broth, and cook for 10 minutes.
At the same time, prepare the frying: fry the grated beets and carrots in vegetable oil for 5-7 minutes.
Remove the meat from the bone, cut into small pieces, add to the pan along with the fried vegetables, salt, pepper and vinegar, cook for another 10-15 minutes.
Add chopped garlic and herbs, remove the borscht from the heat, and let it sit for 10 minutes.
