Why Borscht Loses Color: The Main Mistakes Housewives Make

13.02.2023 10:00
Updated: 14.04.2023 00:49

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.

borsch
Photo: © Belnovosti

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.

Marina Michalap Author: Marina Michalap Internet resource editor


Content
  1. What mistakes should you remember?
  2. Lack of acid
  3. Proper warming up