Surely many have tried borscht in restaurants and were amazed at the amazing difference with the home-cooked dish.
In catering establishments, the soup always turns out not only perfectly scarlet, but also extremely rich.
Sometimes it seems that it is impossible to achieve the same amazing result at home, but this is a mistake.
What tricks make restaurant borscht so delicious?
Correct cooking technique
You should not rush when preparing borscht, as this dish requires patience and attention from the cook. If you, for example, cook the soup on high or even medium heat, it will destroy a significant part of the taste and aroma.
Therefore, it is better to cook longer, but choose a low heat for cooking. You will immediately feel the difference.
Butter and sugar
Some housewives are surprised that classic borscht contains these ingredients, but thanks to them the soup turns out incredibly rich and smooth.
It is best to add sugar during the heat treatment of the beets, and add the butter five minutes before turning off the stove.
