For chefs, the color of this first course plays an important role, and the USSR even had its own GOST for bright ruby borscht, which was served in canteens.
Modern housewives struggle to prepare a rich red borscht, going through dozens of recipes. This is one of the popular topics of many culinary forums.
There is a trick circulating on the Internet according to which you can make a bright ruby-colored borscht by adding lemon juice or vinegar to the broth.
These ingredients really make the dish brighter, but there are some downsides. Firstly, it doesn't reach the ruby color. Secondly, the borscht becomes sour and can cause heartburn.
Experienced cooks use another trick. Instead of vinegar, add tomatoes. Two tomatoes are peeled and ground with a blender until puree.
The resulting mixture is added a few minutes before it is ready. Thanks to this trick, the dish gets the desired color, but does not turn sour.
If you want a brighter borscht, it is better not to stew the beetroot, but to bake it. Add the vegetable together with the tomatoes 5 minutes before it is ready.
