Borscht is a dish that requires a complex cooking technique, so inexperienced housewives are not always able to present a classic soup.
Even experienced cooks spend their entire lives collecting tricks that help them prepare “that” perfect borscht.
Almost all processes play an important role. Even incorrectly prepared broth will deprive borscht of its special "charm". But do not underestimate the "vegetable" component: plant products form the basis of the soup.
How to properly fry vegetables for borscht
Divide
You shouldn't cook classic sauté and beetroot together: the result won't meet your expectations. The ingredients must be separated.
Not only the taste of the soup, but also its color depends on this.
Tomato paste
Many people know that tomato paste should be added to borscht to add sourness, preserve color and a specific flavor. But not everyone knows where exactly to add the product.
It is best to season fried carrots and onions with tomato paste. You can also add bay leaves and other spices to the vegetables for flavor.
Sugar
But sugar and vinegar (or lemon juice) are best for dressing beets. Both components help to "fix" the color.
Sugar will make the soup taste rich, but lemon juice will add a characteristic acidity. It is important to understand that the ingredients do not "neutralize" each other.
You just need to enter them at different times.
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