What should borscht be like? Gourmets will probably say: "bright red and very tasty."
But very often people are disappointed: instead of a beautiful and appetizing dish, they get a pale and tasteless soup.
What is the reason for this culinary failure? It is highly likely that the gourmet is preparing the beets for borscht incorrectly.
It is possible that a serious error is made when chopping the root vegetable.
How to properly chop beets for borscht
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova assures: beets, which are planned to be used as an ingredient in borscht, cannot be chopped with a grater.
If the culinary rule is violated, the vegetable will lose a large amount of juice.
The result will be a "pale" and not very appetizing borscht. Due to the lack of beetroot juice, the soup will not acquire a beautiful color and bright taste.
Therefore, the beets need to be cut into strips, processed in a frying pan and only then added to the pot in which the borscht is cooked.
Earlier, gourmets were told about 3 unexpected additives for borscht: with them, the first course becomes even tastier.
Expert: Julia Arkhipova
