Beetroot is the main ingredient of borscht, which forms its color. However, many people do not pay due attention to the preparation of beets, making a serious mistake.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova told about several tricks that should be used to achieve an excellent effect.
How to choose correctly
When choosing, you should give preference to beets with a bright red color and strong leaves.
This will ensure not only a beautiful color, but also a rich taste of borscht. If the appearance raises questions, it is better to refuse the purchase.
Proper cleaning
It is important to peel the beets, leaving only a small amount. This will help preserve the color and flavor of the vegetable during cooking. Many people cut off too much peel, and this is a serious mistake.
How to keep red color
It is important to add a little vinegar or lemon juice to the water when boiling beets. The acid will help preserve the bright red color and prevent it from fading. It will also help preserve the fresh taste of the vegetable.
Why it makes sense to cook beets whole
To achieve a uniform color, beets should be boiled whole. This will allow each root vegetable to absorb the red pigment evenly, which will lead to an even more saturated color of the borscht.
When to cut beets
To further enhance the color of the borscht, you need to add boiled and chopped beets at the very end of cooking. This way, the brightness of the color is preserved, and the vegetable appears in the borscht at the right moment.
Earlier, the expert told how to cook juicy and tasty shashlik.
Expert: Julia Arkhipova
