Restaurant borscht often turns out to be tastier than homemade borscht.
And this is quite understandable: the preparation of dishes in public catering establishments is carried out by professionals.
Experienced cooks know how to improve the taste of soup. For example, restaurant staff often add granulated sugar to borscht.
It would seem that this ingredient does not go well with the first course at all and can only spoil it.
But the experience of professional cooks shows that sugar, on the contrary, makes borscht much more appetizing. The main thing is not to overdo it with the sweet component.
How to add sugar to borscht correctly
The additional ingredient should be added at the final stage of cooking the soup - approximately 10 minutes before removing the pan from the stove.
The sugar should end up in the bubbling liquid along with the salt and herbs.
You can use a maximum of one teaspoon of granulated sugar for the entire pan. Too much of the component can make the borscht sweet, and this should be avoided.
What will the ingredient give?
Sugar should be used to ensure that the taste of the borscht is balanced.
The sweet component will “mask” the sourness of other ingredients (vinegar, tomato paste).
In addition, granulated sugar helps to reveal the taste of vegetables.
Thus, sugar is needed not for sweetness, but to "balance" the taste. That is why there should be very little of the bulk ingredient.
