When many people hear the word "borscht", they associate it with a spectacular dish of a beautiful ruby hue.
However, the soup may turn out an unpleasant brown color.
The online publication BelNovosti's expert on culinary issues, chef Yulia Arkhipova, explains that this is due to certain shortcomings.
What errors are we talking about?
Other vegetables
It is important to remember that for red borscht, beets must be fried separately with a “color fixer” - lemon juice or vinegar.
If you fry vegetables together, the color of the soup will be mediocre.
Incorrect frying of beets
It is important not only to cook the beets separately and use sour products to preserve the color. You need to remember one rule: if you overcook the beets, the borscht will turn out an unpleasant color.
Therefore, beets are fried quickly and do not forget to stir during the cooking process.
Time added
You can't add beets to the soup too early. Otherwise, they will simply lose their color. Therefore, it is worth adding the component last.
Previously, we talked about how to properly prepare baked goods without baking powder .
Expert: Julia Arkhipova
