Many gourmets consider garlic to be an essential ingredient in borscht.
The thing is that the spicy vegetable makes the soup much more appetizing.
But it is important that the aromatic component manifests itself in the dish to the maximum.
Expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova told what rules must be followed to obtain the desired result.
Grind correctly
To chop the garlic that you plan to add to the borscht, it is better to use a blender.
You need to get a puree: in this form, the product will go perfectly with soup.
Of course, you can cut spicy garlic with a knife. Or you can crush the cloves with a garlic press. But in these cases, the flavor of the ingredient will be worse.
Add to borscht in time
The hot ingredient should be added to the soup exactly 120 seconds before the end of cooking.
If you follow this rule, the garlic flavor will not be too strong. Nor too weak.
The aroma of the vegetable will come out well without overshadowing the tastes of other ingredients.
Earlier, gourmets were told how to cook lean carrot cutlets .
Expert: Julia Arkhipova
