In order for the borscht to have the desired color, proper preparation of the beets plays an important role.
If you pay enough attention to frying, the borscht will turn out scarlet, aromatic and tasty.
To do this, you need to follow three simple rules.
What do they consist of?
Choosing the Right Beetroot
Not everyone realizes that a lot depends on the type of root vegetable. Some varieties of beets are completely unsuitable for borscht, as they lose their color too quickly.
Therefore, it is worth choosing small beets. Such root vegetables give the soup an impressive red hue that will last for a long time.
Selecting oil
The oil itself does not "fix" the color of the beets, but its role should not be underestimated. If you choose the right product for frying beets, the borscht will be aromatic and rich.
If you are making traditional borscht, it is best to fry the beets in lard. Clarified butter is also an excellent option.
If you are preparing lean or diet borscht, you can use vegetable oil to fry the beets.
Sourness and sweetness
Everyone knows that an acidic environment is the best way to preserve the color of beets. Therefore, it is imperative to add lemon juice during the frying process.
To make the sourness not too obvious and bright, it is worth adding a pinch of sugar. The taste of the frying will be more balanced.
