When preparing borscht, you need to follow a lot of rules if you want to achieve the classic color, taste and aroma.
This is not an easy task.
Borscht can be safely called a "capricious" dish, requiring increased attention from the cook. Therefore, cooks have found a way to facilitate their functions through the correct approach to the cooking process.
The point is that some additional products can significantly improve the quality of the dish.
Why add apple cider vinegar and oil to borscht
This is a classic example of how unusual ingredients can help achieve impressive results. They are not included in the traditional recipe, but many cooks agree that they are worth adding.
Butter makes the soup incredibly tender, smooth and rich. Don't worry that the borscht will be too fatty: butter "fits" perfectly into the dish.
Apple cider vinegar has two functions at once. The first is to prevent the beets from "losing" their color in the soup during the cooking process. The second task is to give the borscht a noble sourness.
The apple version is better than classic vinegar, as its taste and aroma are more delicate and pleasant.
Both components are added towards the end of preparation.
