If you are not satisfied with your skills when it comes to making borscht, try using these tips in the cooking process.
Thanks to the little tricks you'll find below, everyone at the table will definitely have their mouths watering when they see the first course.
So, a rich borscht cannot be imagined without a good broth.
To make the base (broth) exactly like this, choose lean meat for its preparation, which has a lot of cartilage and veins. The ideal option is ribs.
Another simple rule: the longer the meat is cooked, the tastier the broth will be, and therefore the borscht.
The broth should be cooked on low heat so that it barely simmers. It is allowed to cover with a lid.
But to make the dish not only tasty, but also look appetizing thanks to its bright ruby hue, grate the beets on a coarse grater, add onions and carrots and fry in a frying pan with a small amount of vegetable oil.
Then add tomato paste, a little broth and that secret ingredient that is responsible for the color – acid. This can be vinegar, lemon juice, sauerkraut juice or sauerkraut itself.
