Many housewives prepare borscht, but it does not always boast “that very taste” that we were counting on.
Sometimes we are to blame for this ourselves.
In order for borscht to always turn out beyond all praise, chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti, advises paying attention to three main mistakes.
What do they consist of?
You don't want to cook the beets separately.
If you decide to cook the beets together with the other vegetables, the borscht will never turn out red: the color of the soup will be deep orange at best.
This decision can also deprive the soup of its special flavor.
Potato
Few people know that many cooks consider potatoes to be unnecessary ingredients of the popular dish. Just for the sake of variety, try making borscht without this product: the result will amaze you.
Lack of acid
Borscht should always have a pleasant sourness, so you should not ignore products that can provide it. These most often include tomato paste and lemon juice.
Earlier we talked about how to cook the best cutlets .
Expert: Julia Arkhipova
