Despite the fact that the rules for preparing red borscht are quite common, many housewives end up with soup that is far from ideal.
Sometimes you have to serve a dish with an orange hue.
If you don't want to face such a situation, then you need to remember the three main secrets of a decent first course.
What do they consist of?
Choose quality beets
Finding "your" vegetable that can give a good shade is possible only by trial and error. Often beets are not suitable for making borscht, but we do not know about it.
Therefore, try to at least choose miniature vegetables: in most cases, this will allow you to achieve the desired color.
Extra beets
In order to definitely achieve a red color, you need to add additional beets. The vegetable is peeled and sent raw to the pan with the rest of the ingredients.
A few minutes before it is ready, it needs to be chopped using a grater and returned to the soup.
Vinegar with tomato paste
To make the borscht red and sour, do not forget to add these two ingredients when stewing the beets.
