Borscht is a dish that just by its name makes you hungry.
Still, not everyone is ready to give up red and rich soup, which is served with sour cream and fresh herbs.
Every housewife has her own special secret for making delicious soup.
Some complain that the borscht is not the right rich color. Sometimes the plate ends up with a pale pink or brown liquid that does not look like real borscht at all.
Most often, this happens due to mistakes that beginners in cooking make during the cooking process.
Let's look at the most popular of them.
Long cooking of beets
If the root vegetable is overcooked, it will lose its color.
Therefore, you need to strictly follow the recipe and not keep the soup on the fire for too long.
Many housewives also note that it is better to add the main ingredient closer to the end of cooking.
Roasting beets
It is better to fry it in a separate frying pan.
Because of carrots, cabbage and onions, the root vegetable may lose its usual pigment, and the borscht itself will turn out to be more of an orange color.
Additional components
They are necessary to preserve the color of beets. For example, it can be beet juice.
In addition, when preparing the frying, you need to add a little vinegar, lemon juice or sugar to the beets. These products help to preserve the color.
