Even if you cook borscht using an unfamiliar recipe, the soup usually turns out tasty and memorable.
The secret is simple: the perfect combination of a large number of components.
As a result, the taste of the dish becomes complex, multifaceted and interesting, noted chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
If you want your borscht to always turn out decent, then you should remember some tricks.
What do they consist of?
Grape vinegar
Not every housewife has this product in her kitchen, but it is worth eliminating this “gap”: the product is very interesting to use.
For example, you can add a small amount of it to the borscht closer to the end of cooking. The soup will turn out red and unusual.
Garlic
Everyone knows that garlic gives borsch a special aroma and appetizing taste. But not everyone adds it correctly. Garlic does not react well to heat treatment.
If you boil or fry it, its taste and useful properties may be lost. Therefore, it is worth chopping it with a knife and adding it to the soup after you have already turned off the stove.
Sugar
Don't forget to add a small amount of sugar. You can add it when frying the onions, to the beets, or even into the pan itself. You don't need a lot of sugar - half a teaspoon is enough.
This will help the flavors of all ingredients to be fully revealed.
Earlier we shared a recipe for Italian soup "Stracciatella" .
Expert: Julia Arkhipova
