When you mention borscht, the most appetizing associations come to mind. These are garlic, green onions, lard, fresh bread and, of course, thick sour cream.
The flight of culinary fantasy does not end there. Few people know that one trick with sour cream can make borscht even tastier.
When to add sour cream
It is common practice to put a spoonful of fresh sour cream into a plate of borscht.
Only experts assure that this is not the most delicious option. In order to rediscover borscht, sour cream needs to be fried.
How to fry sour cream
1. Place a few spoons of sour cream and two or three cloves of crushed garlic in a dry and clean frying pan (without vegetable oil).
2. Heat over medium heat for a few minutes.
3. The sour cream should be as thick and fatty as possible. The dressing is poured into the borscht 10 minutes before it is ready.
If you don’t have sour cream, you can heat up heavy cream.
This version of borscht turns out softer and without the sour taste that tomatoes or sauce give.
All that remains is to decorate the dish with fresh herbs and serve.
Bon appetit!
