Borscht recipes sometimes include lemon juice or vinegar. Whether this is necessary is a matter of taste.
And only experience allows you to prepare the perfect red borscht without additional ingredients.
We'll tell you how to make red borscht without any tricks.
As is known, the color of red borscht depends on the quality of the beets and their preparation.
It is believed that citric acid or vinegar helps preserve its natural color during cooking.
But they can make the dish too sour. Here's how to do it right.
1. Choose undamaged beets for borscht. It is preferable that these are fresh vegetables.
2. By size, you need to choose medium-sized root vegetables, but not large ones. The reason is not that a large vegetable takes longer and is more difficult to cook.
It has been noted that medium-sized root vegetables are much tastier and produce a richer color.
3. For borscht, beets are boiled without adding salt or sugar. Then the vegetable is allowed to cool and further preparation begins.
4. Beets are added to the borscht itself at the final stage. If you add them at the beginning, that is, before the other vegetables are almost ready, the color of the borscht will be pale.
Earlier we talked about what you can use to make batter .
