In borscht, not only its taste is important, but also its aroma and appearance. Still, you want the soup to be rich and appetizing in color.
Therefore, you need to remember some nuances during the cooking process.
Expert of the online publication "BelNovosti", chef Yulia Arkhipova, told in more detail.
First of all, to get the perfect soup color, you need to choose the main product correctly – beets.
It is better to choose the darkest fruits.
In addition, more attention should be paid to cutting.
It is better not to grate the beetroot, but to cut it into thin strips. It is believed that in this case the root vegetable retains its color better.
Another trick to making great borscht is to cook the sliced beets separately from the other vegetables in the soup.
Also, at the end of frying, it would not be a bad idea to add a few sour ingredients that preserve the color and make it more saturated.
At the end of stewing, you can add tomato paste.
It should be noted that the color can be preserved with the help of vinegar, lemon juice or even a small amount of wine.
Earlier we told you why experienced cooks add sugar and butter to borscht.
Expert: Julia Arkhipova
