Borscht turns out to be high-quality, tasty, aromatic and rich only if the hostess correctly follows the basic rules for preparing this soup.
Therefore, we may not always notice a positive result.
This is all due to certain shortcomings that can be made even by experienced housewives.
What do they consist of?
Insufficient work with broth
A properly prepared broth is the real "soul" of a quality borscht, so it is extremely important to try to prepare the base perfectly.
It is important not only to boil the meat itself, but also to add vegetables that will give off their aroma. As a rule, it is recommended to send a whole onion, carrot and celery.
The broth is simmered over low heat to make its taste richer and more pleasant.
Working with frying
Fried vegetables are also an important component of a rich borscht. To make the soup as flavorful as possible, add tomato paste and a little bell pepper to the onions and carrots.
This fried mixture will be an ideal component for borscht.
Beet
Most often, borsch loses its color only because housewives do not work with beets correctly. To do this, it is important to fry the vegetable in a separate frying pan.
To make the color more intense, you need to add a little lemon juice.
Garlic
Many people know that this component gives borsch a special aroma. If you add it too early, no one will even guess that there is garlic.
Therefore, the crushed component is added only a couple of minutes before it is completely ready.
