Housewives do not always succeed in preparing borscht that has a rich red color.
Sometimes the appearance of the soup is not the most pleasant. Some picky gourmets may even call this color "dirty".
It is very easy to avoid trouble. To do this, you need to abandon the popular method of heat treatment of beets.
It’s no secret that it is this root vegetable that “colors” borscht.
To ensure that the vegetable retains its “ability” to make the soup bright red, do not rush to add this ingredient to the pan.
The essence of the life hack
Before adding grated beets to the broth, they must be stewed in a frying pan.
Moreover, it is desirable that the vegetable is not processed “alone”. It makes sense to pour some lemon juice into the pan.
The presence of an acidic ingredient is a guarantee that the root vegetable will retain its color.
Of course, lemon juice can be replaced with vinegar. But it is better to use the liquid “extracted” from the citrus fruit.
Stewed beets can be added to the borscht only five minutes before the end of cooking the soup.
Thus, the chopped root vegetable should be in the boiling broth for a very short time. And then the soup will acquire a rich color.
