If we are talking about the correct cutting of root vegetables, many will immediately remember fried potatoes: it is when preparing this dish that the shape is of great importance.
If we take the slicing method from fast food restaurants as an example, then such potatoes are fried perfectly and turn out delicious.
When it comes to soups, many housewives do not worry about this at all: it is generally accepted that the root vegetable can be chopped arbitrarily. But this is a big mistake. If the pieces are of different sizes, the dish looks unattractive.
If the potatoes are cut into large pieces, this creates significant discomfort while eating.
How to properly chop root vegetables for first courses
It is worth noting that much depends on the type of soup. For fish soup, you can simply chop the potatoes into medium-sized pieces. When preparing borscht, it is better to make the size smaller, otherwise you will not be able to enjoy the full range of taste - the root vegetable will simply become the central component of the soup.
If we are talking about soup with beans, then you need to chop the potatoes according to their size.
Only in this case the dish will look aesthetically pleasing. In addition, it helps to reveal the taste qualities of the soup.
