There is such a thing as borscht set products - cabbage, potatoes, beets and onions. But cooks believe that it is not necessary to use these ingredients together.
There are many variations on this theme, but professionals believe that at present one of the ingredients can be abandoned.
It is believed that without potatoes, borscht will not be so filling and thick. But this is just a prejudice.
Why Potatoes Are Extra
Professionals say that because of potatoes, borsch loses its appetizing appearance and becomes less tasty. With potatoes, it is certainly filling, but cloudy and not so beautiful.
In this case, you can make the first course more filling by serving it at the table.
For example, in addition to the traditional sour cream and herbs that are added to the borscht just before serving, you can serve pampushki – small round buns.
You can achieve amazing results if you bake buns with garlic – they turn out juicy and aromatic.
In general, preparing borscht with or without potatoes is not much different from the classic recipe.
First, the meat is boiled for broth, then cabbage is added and a sauté is prepared from carrots, onions, beets and tomatoes (or tomato paste).
In addition to salt, black pepper and bay leaf are chosen from spices. But garlic is added to borscht when serving it to preserve its aroma.
