If you have ever had lunch in various catering establishments, you have probably noticed what a bright color the borscht prepared there is.
As it turns out, there is nothing difficult about reproducing a culinary masterpiece in your own kitchen.
If you want to please your family with not only tasty and rich, but also appetizing ruby-red borscht, you should remember: the task of preserving the color is assigned to the acid.
This means that when boiling or stewing, it is essential to add an acidic component to the dish.
To begin, fry the beets cut into strips together with tomato paste in a frying pan as usual, then add water to these ingredients and continue to simmer.
The main thing is to add a small amount of vinegar along with the water, which will protect against critical color loss.
There is another little trick, which is to use beet peel.
The peelings should be placed in a small saucepan and filled with water with 2-3 tablespoons of acetic acid. Prepare the solution for coloring the borscht on low heat the entire time the borscht is cooking, and at the end of cooking, pour it into the saucepan with the remaining ingredients.
Increase the heat and, as soon as the borscht boils, remove it from the stove.
