In order for borscht to look as beautiful as possible when served, it is important to learn how to preserve its scarlet color.
If the cooking technique is incorrect, the soup will turn orange, as the color disappears during cooking or reheating.
If you cook beets correctly, this situation will never happen to you.
How should you handle the vegetable so that it retains its color?
First of all, it is important to note that many people cook beets incorrectly. The fact is that the vegetable should not be fried in the classic sense of the word. In this case, the beets will very quickly lose their color.
The correct option is to simmer under the lid. In this case, the dressing for borscht will be rich and aromatic.
If you use tomatoes or tomato paste to make borscht, you need to simmer them together with the beets, not with the sautéed vegetables. The acid will help preserve the color and give it a special taste.
It is also important to remember that small vegetables are the most colorful, while large beets are a bad choice for borscht.
Don't forget to "fix the color" with lemon juice.
