Food from restaurants and cafes quickly becomes boring. In addition, it is less healthy due to flavor additives. Most men prefer to eat at home, eat natural and inexpensive food.
Home cooking is less expensive. This is one of the means of saving.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to cook a bright borscht.
If a housewife knows how to cook, then she is more in demand, and if she knows how to beautifully set the table or dishes, then she is priceless.
There are many tricks that experienced housewives take care of and use.
It is pleasant to eat colorful dishes or decorated with edible and healthy delicacies. Greens and sour cream can become such colors.
A clear broth of shchi or meat soup is welcome, and the color of the broth of borscht is bright, dark red. It is not difficult to achieve such a color. A little trick - do not cook beets in borscht!
Beets should be cooked separately and preferably in their skins.
The size of the beetroot is not important, because it can be stored in the refrigerator. The root vegetable for borscht must be boiled, peeled and grated completely on a coarse grater.
Some of the vegetable can be put into a plastic bag and put into the freezer, and the required amount can be put into the almost ready borscht (3-5 minutes before the end). This is the last product that should be put into the pan.
During this time, all the ingredients will have time to soak up the color and flavor of the beets.
Next time you want to cook borscht, you already have the cooked (boiled) beetroot in the fridge. It will not change its color or taste, take it out and put it in the pan in the same way at the very end of cooking.
It is very important not to boil the portions on the fire after this.
The color is well preserved when heated in a microwave oven. Garnish the portion with sour cream and herbs, add half a boiled egg and serve.
The appetite of such borscht is not only in its taste, but also in its color. Enjoy your meal!
Earlier we talked about why you should add flour to fried potatoes .
Expert: Julia Arkhipova
