Soviet housewives set very high culinary standards for many popular dishes, which are sometimes difficult to achieve.
This rule also applies to borscht.
Housewives of the past always made the dish not only rich, but also ruby-colored.
How to achieve the right color depth
The secret of ruby borscht is quite simple: it is enough to just properly prepare the beetroot before adding it to the soup. To do this, the root vegetable is washed, peeled and chopped with a grater.
Afterwards, heat up some vegetable oil in a frying pan and fry the beets with vinegar added. But that's not the main secret.
After a few minutes, you need to pour in a small amount of water, cover the vegetable with a lid and cook it for half an hour.
Then you need to correctly determine the time of introducing the component into the borscht itself. As it turns out, many modern housewives do this too early.
In fact, the already prepared beetroot is added to the soup literally one minute before the end. At the same time, add chopped garlic and chopped aromatic herbs.
Next, you need to cover the soup with a lid and wait at least an hour. After that, you can start tasting the spectacular ruby-colored borscht.
