Cooking borscht often becomes a cause of disputes between cooks, as everyone has their own established opinion on this issue.
Sometimes every step and every ingredient introduced is subject to doubt.
For example, not everyone adds tomato paste to borscht, but many are of the opinion that the component is mandatory, explains Yulia Arkhipova, an expert of the online publication BelNovosti.
What is the correct answer to this question?
To be fair, there is no right answer to this question, since the soup does not have a strict recipe. The ingredient can be added to improve the taste of the borscht, or it can be cooked without it.
However, experienced cooks agree that it is still worth adding tomato paste.
First of all, it will "fix" the pleasant color of the soup. Thanks to the ingredient, the borscht will turn out perfectly red. Secondly, tomato paste provides a pleasant sourness, which is much softer than that which comes from lemon juice or vinegar.
Well, the third argument is that the soup turns out more interesting, aromatic, rich and tasty.
Therefore, it is still worth adding a couple of spoons of tomato paste when preparing borscht.
Earlier we talked about how to make the liver as tender as possible using some secrets .
Expert: Julia Arkhipova
