Many gourmets simply adore sauerkraut soup.
And yet few people know about the little secret to improving the taste of an already delicious dish.
We are talking about the preliminary “processing” of the acidic ingredient.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova told what exactly needs to be done with cabbage in order for the shchi to turn out much more delicious.
How to "process" sauerkraut
First, the vegetable needs to be drained of excess liquid and chopped. The cabbage should be dry and finely chopped. Long pieces are not the best option.
The chopped ingredient must be placed in a frying pan, previously greased with sunflower oil.
While frying the cabbage, the contents of the pan must be stirred constantly.
Heating the ingredient on low or high heat is a mistake. The heat should be medium.
The heat treatment of the component should last for a couple of minutes. Then the cabbage can be added to the cabbage soup.
The result of the preparation will be an incredibly aromatic soup.
Earlier, gourmets were told how to properly add garlic to borscht .
Expert: Julia Arkhipova
