Many housewives may encounter an unpleasant situation: when borscht is boiled again, it turns orange, losing its appetizing ruby color.
This reaction should not occur.
If you prepare the soup correctly, the color will remain for a long time.
What mistakes should you remember?
Lack of acid
To preserve the shade, it is important to know one rule: beets should be in an acidic environment. Tomato paste can be used for this. The borscht will get a pleasant sourness and will retain the desired color.
You can pay attention to lemon juice. The borscht will become noticeably brighter and tastier.
Also, some housewives use the usual method - they add a little vinegar when frying beets.
Proper warming up
Basically, everyone tries to cook more borscht so that there is always a tasty and filling dish in the refrigerator. However, it is important to reheat the soup correctly.
It is important to heat treat only the part of the soup that will be consumed. If boiled repeatedly, even properly cooked borscht will inevitably lose its color.
