Borscht is one of the most popular first courses in the post-Soviet space.
It would seem that the set of ingredients needed to prepare this soup has long been determined: beets, potatoes, carrots, onions, meat, spices.
However, professional cooks use additional components. As a result, the taste of the dish is noticeably improved.
How can you ensure that homemade borscht turns out as aromatic as restaurant borscht?
What to add to the dish
The secret ingredient is mushrooms,MOS SMI reports.
A good option is to add champignons to the borscht.
Of course, the component cannot be sent to the pan in its raw form.
The broth should already contain a partially processed product. Preheating of sliced mushrooms should be done in a frying pan.
It is desirable to have chopped onions “paired” with the mushrooms.
The result will be a gorgeous stir-fry that will turn ordinary borscht into a restaurant-quality dish.
The dish will be so aromatic that your family and guests will ask for more.
