Borscht can be considered a dish that "does not forgive" mistakes.
It is enough to make just one mistake during the cooking process, and the color of the soup will not please you.
Therefore, the culinary expert of the online publication "BelNovosti", chef Yulia Arkhipova, reveals the five main secrets of red borscht.
What do they consist of?
Proper cooking of beets
The vegetable cannot be fried together with other products. The taste of the borscht will not suffer from this, but the scarlet color will definitely not work. In this case, the borscht will only be orange.
Time to introduce beets
It is worth understanding that beets do not react well to long cooking and contact with other foods, so heat treatment should be as delicate as possible.
We add the vegetable to the soup last. In this case, the chances of preserving the color increase.
Sourness
The easiest way to improve the color of borscht is to add lemon juice or vinegar to the beets. Some housewives believe that tomato paste will also do the job well.
Emergency assistance
If you have cooked borscht and noticed that its color leaves much to be desired, the situation can still be corrected. You just need to add half a glass of beet juice and bring the borscht to a boil.
It should become red and appetizing again.
Another trick with color correction
If you see that the borscht is not going to be red, then you should take a separate piece of medium-sized beetroot and cook it for a few minutes.
The vegetable should “color” the entire volume of the soup.
Earlier we talked about how to make burgundy borscht .
Expert: Julia Arkhipova
