If you want your borscht to be as delicious as in restaurants, then you should learn about some interesting tricks.
Sometimes it is enough to just slightly change the usual recipe to make the dish rich and tasty.
What are the five secrets of quality borscht that you should know?
Don't stew all the vegetables together.
You often come across recipes that suggest stewing carrots, beets and onions in one pan. This is a big mistake. As a result, instead of a beautiful ruby-colored borscht, you will have to serve a strange orange soup.
Beets are always cooked separately.
But carrots and onions can be safely fried together.
A little lemon
Some people use vinegar to achieve sourness. However, it is easy to ruin a dish with this ingredient if you add more liquid than required.
Others choose tomato paste, but it does not have enough acid.
But lemon would be the ideal option.
Sugar
Some people think that sugar is added only to neutralize excess acid. This is a misconception. Sugar is used in borscht to make the dish's taste more pronounced.
One teaspoon is enough.
Don't boil greens
Some add the herbs at the last stage of cooking and simmer them for a few minutes.
As a result, herbs lose their aroma and attractive appearance.
It is best to add fresh herbs directly to the plate when serving.
Don't forget about oil
The most delicious borscht is made by those cooks who add a small block of butter five minutes before it is ready.
Borscht acquires a magical texture and rich taste.
