Any experienced cook will tell you that properly prepared frying is the key to the success of a quality borscht.
However, many people make serious mistakes during the process of its preparation.
As a result, the soup may turn out pale in color or lose its rich flavor.
What are 3 shortcomings to remember?
We prepare vegetables separately from each other.
Although there are recipes that call for frying beets, carrots and onions together, this is not the way to do it.
Because of this, the flavor of each component is lost.
Besides, the borscht is unlikely to turn out rich in color.
Simmering, not frying
In order for the borscht to be incredibly tasty, it is wiser to abandon the traditional frying of vegetables in favor of simmering. The soup will be more rich, aromatic and rich.
In this case, it is best to cook vegetables under a lid over low heat.
All the "secret ingredients" are added to the frying
Sometimes you can hear about what products improve the taste of borscht. Most often, such recommendations mention sugar, blanched tomatoes without skin, sugar, tomato paste.
It is important to remember that they are not added to the soup, but directly to the frying. In this case, the borscht will be much tastier.
