A few minutes before the end of cooking the borscht, some housewives throw a piece of butter into the pot of soup.
After this, the contents of the container are thoroughly mixed.
In most cases, the weight of the supplement is about 80 grams.
If butter has already been used in preparing the sauté, then approximately 50 grams of the product is added directly to the soup.
There are three reasons why cooks add a fatty ingredient to borscht.
An interesting taste appears
The oil makes the soup much more aromatic. The additive provides a pleasant creamy note to the taste of the dish.
And it is worth emphasizing that the aroma of the additive combines perfectly with the aroma of other components.
The ideal consistency appears
Butter improves the consistency of borscht. The soup becomes thicker and creamier. The dish becomes tender.
This borscht will be appreciated by both family members and guests.
The soup becomes more caloric
And, of course, butter adds satiety to the dish. Thanks to the additional ingredient, borscht can become the only dish in the lunch: the hostess will not have to prepare a second course.
