Many housewives wonder how to make burgundy soup and preserve its color after re-boiling.
Simply adding beets to borscht is not enough.
Without knowledge of certain secrets and tricks, it is unlikely that you will be able to successfully cope with the task, noted the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova .
What tips can be used?
Beetroot juice
Not all housewives use this secret ingredient, although it guarantees color preservation. To do this, simply add the juice of one beetroot to the pot of soup seven minutes before the dish is fully cooked.
Sugar with flour
Many people have probably heard that sugar is added to borscht. But many do not know about the use of flour. As it turns out, both components need to be added in small quantities during the preparation of beets.
The result will pleasantly surprise you.
Extra piece of beetroot
There is another option for getting the right shade of color. You need to take a medium-sized piece of beetroot and put it in a saucepan ten minutes before the end.
The vegetable should be removed before serving.
Acid
These secrets are well known. They involve adding vinegar, tomato paste or lemon juice to the beetroot while it is cooking.
Earlier we talked about how to prepare a delicious and fresh salad with cucumbers .
Expert: Julia Arkhipova
