Potatoes are a necessary ingredient that is included in many first courses (soups, borscht, pickle soups).
The root vegetable is used to give the broth additional thickness and a pleasant taste.
How to cook potatoes correctly
Soup
Large potato tubers are used for soups: they are easier and quicker to peel and cut into cubes up to 2 cm. These potatoes are more convenient to scoop with a spoon.
Potatoes are added to the soup last among the vegetables. After potatoes, you can only add herbs, spices or pasta to the pot. It is important not to overcook the potatoes, so long simmering in the pot will turn the potato pieces into mashed potatoes.
Bouillon
For broth, boil the potatoes for up to 15 minutes, and this is if there are no sour ingredients. Cooking time largely depends on the type of potato: some types will cook faster.
Rassolnik
Brine and pickles affect the cooking time of potatoes. The tubers will cook a little longer. And it will take up to 25 minutes for the potatoes to be fully cooked.
Cabbage soup
Usually, if shchi is prepared with sauerkraut, raw potatoes are not added, otherwise they will remain hard and will not boil. The tubers are boiled separately and added to the almost ready soup.
