An important point in the process of working on borscht is that it is important to give the dish a ruby hue, which will be preserved when storing the soup and re-boiling it.
Basically, housewives use natural "color fixers" - lemon juice, apple or table vinegar, tomato paste, sauerkraut.
However, not everyone knows that they will not work if the beetroot was not red enough to begin with. Therefore, it is extremely important to select the most suitable component.
How to choose the right beets for borscht
First of all, in a store or at a market, you should pay attention to small-sized root vegetables. As a rule, they give the brightest shade to borscht.
Small beets will always be redder and tastier. If you are confused by the size of the root vegetable, you can always just increase the amount. Also, during heat treatment, it is worth adding a little sugar so that the ruby hue is definitely preserved.
But it is better to leave large root vegetables for preparing traditional salads.
