Almost every housewife, when preparing borscht, asks questions about how to make its color brighter and more saturated.
When preparing soup, you can never be sure that the color will remain until the end of cooking.
Sometimes at the very end the color changes from scarlet to orange, which can't help but be upsetting.
What tricks do chefs have?
Extra beets
In order for the soup to be as bright in color as possible, you need to take one interesting step. First, you need to cook the beets in their skins until done.
It is better to boil it in a separate dish.
Then we grate it and add it to the soup about six minutes before it is ready. This will help the color stay bright and beautiful.
Acid
Also, don't forget about the fried beets, which are responsible for the color and color saturation. It will be necessary to introduce some acidic products during the heat treatment.
The most common choices are apple cider vinegar, lemon juice or tomato paste.
