In most cases, housewives prefer not to deviate from the traditional recipe for preparing dishes.
But we will still share with you some culinary secrets that were revealed by the expert of the online publication "BelNovosti", chef Yulia Arkhipova , because thanks to them, borscht turns out especially aromatic and rich.
One of these secrets is adding prunes to borscht.
In order for it to have time to boil and give the dish a delicate taste, it is recommended to add it in the middle of cooking, after the potatoes have been added to the broth.
As the prunes simmer, they become soft and gelatinous, adding a pleasant sweetness to the borscht.
It is important not to overdo it with the amount of prunes, so that the dish does not turn into a sweet fruit broth.
Before adding prunes to a dish, they should be pre-soaked for ten minutes and then rinsed thoroughly. Three to five prunes are usually enough for one pot of borscht to give the dish a unique taste and smell.
Another original ingredient is sugar. If anything, you can replace sugar with natural honey.
As a result, the first course will acquire a pleasant sweetish taste.
Also, chopped salted lard with garlic is added to the borscht. This component is not mandatory, but many housewives use it. Lard with garlic is added to the finished borscht, after which the dish should be infused for some time.
Earlier we shared a recipe for mustard and honey sauce .
Expert: Julia Arkhipova
