Any cook can find his own special recipe, thanks to which borscht turns out rich, aromatic and tasty.
Much depends on the quality of the products, the accuracy of the recipe and the addition of additional components.
But there are certain basic principles that will help any housewife make the highest quality borscht.
What do they consist of?
Approximately equal grinding of ingredients
If we are talking about vegetables, it is advisable to chop them into equal parts. In this case, they will be ready at the same time, and will also give the soup an incredibly uniform and delicate taste.
Pepper
Some people think that bell peppers have no place in borscht, but these are very hasty conclusions. This vegetable can make borscht much more aromatic and rich than we are used to.
It is best to fry the peppers before adding the tomato paste.
Suitable beetroot
Any housewife tries to make her task easier, so she chooses one large beetroot, so that it is enough for borscht. But such a product has very weak taste qualities and practically does not color the soup.
Therefore, it is better to take a couple of small vegetables so that the borscht turns out like in a restaurant.
