No self-respecting chef dares to ignore this rule.
The secrets of the perfect borscht lie not only in beets or the subtleties of sautéing carrots and onions.
The type of meat used to make the broth also plays a significant role. Experienced cooks recognize only one option that allows you to make a truly delicious borscht.
Experienced cooks do not recommend using tenderloins and fillets. Some housewives mistakenly believe that the secret of the perfect borscht is in the choice pieces of meat.
In fact, this is not true. It is better to take other parts of the carcass for borscht. Thus, experienced cooks recommend taking beef with a bone.
According to chefs, beef bone marrow is the basis of the fat content and richness of the broth. Experts advise taking the shank or tough parts, such as the shoulder blades. A piece with tendons will definitely make the dish more rich and tasty.
