Boiled beetroot is an essential ingredient for many salads, appetizers and first courses.
True, in the process of preparing this component, that is, during cooking, many housewives face a serious problem - the root vegetable loses its rich color.
To prevent this from happening, the expert of the online publication BelNovosti, chef Yulia Arkhipova, advises using a simple ingredient that you almost certainly have in your kitchen.
How to Cook Beets Without Losing Their Richness
First of all, you need to wash the vegetables thoroughly, put them in a saucepan and, in this form (unpeeled), pour cold water over them.
You can turn on the heat – you should watch the contents of the pan as closely as possible, because immediately after boiling you should pour 3 tablespoons of 9% vinegar into the pan.
If you don’t have the acid in the required concentration, you can replace it with essence, which will require one teaspoon, or citric acid – in the same amount.
That's the whole trick: just cook the beets until they're done, using low heat for this.
Earlier we shared a recipe for donuts fried in sour cream .
Expert: Julia Arkhipova
