An appetizing appearance is an important characteristic for borscht.
If the dish turns out pale red, then the gourmet will clearly find it not as tasty as he would like.
Your family and guests are unlikely to be delighted with this soup.
But if the borscht acquires a rich red color, then the dish will become a real “hit”: everyone will want to try it.
And there is nothing surprising about this: the above-mentioned shade awakens the appetite. In addition, the dish looks very beautiful.
But how can you make the color of your food bright? Some cooks experiment with vinegar or citric acid.
However, it is better not to take risks: you should refuse additional ingredients. But you need to “process” the beets in a certain way.
What to do with beets
Before you start cooking the root vegetable, it should be cut into three equal parts.
The first two pieces should be cut into small cubes or strips. The resulting mass should be sent to the pan immediately.
The remaining part of the vegetable should be put aside. You need to remember about it about 20 minutes before the end of cooking the borscht.
A third of the beetroot needs to be finely chopped. To do this, you need to use either the smallest grater or a food processor.
The resulting gruel should be added to the soup a quarter of an hour before the end of cooking.
The remaining time will be enough for the added beetroot to be ready. At the same time, the color simply will not have time to go away. The dish will turn out rich red.
