Ruby-red borscht is incredibly appetizing. However, not every housewife can achieve this effect.
There are several secrets that will help you serve a delicious first course that no one will be able to refuse.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova tells us about it.
Proper preparation of beets
You shouldn't fry the root vegetable, as this option is suitable for soup.
Cooking borscht means that beets need to be stewed. During the frying process, the vegetable will turn brown and too dry.
Simmer the beets in a small amount of water so that they simmer slowly. It is important to cover the container with a lid, because without this you will not be able to achieve the desired effect.
It is better to cut the root vegetable into strips rather than grate it. The chopped vegetable will retain its appetizing ruby color.
If you grate the beetroot, it will release a lot of juice, so the first course will turn out brownish-brown.
Beetroot + tomato
To prevent the root vegetable from turning dark, it needs acid. Add a tablespoon of tomato and simmer everything together.
The acid will not make the beets tough, so you don’t have to worry about the taste of the dish.
Adding carrots
To ensure that the carrots share their pleasant amber hue, subtle aroma and pleasant taste, do not fry them too intensively.
Lightly sauté the carrots and onions, frying the vegetables in a large amount of oil.
But it is much better to use lard for preparing ingredients.
Time to add beets and carrots
These products should be put into the pot at the end of cooking the borscht. They should not be boiled or overcooked for a long time.
If we are talking about acid (vinegar, tomato paste, lemon juice or another solution), it is added before placing the beets in the container, but not after.
The root crop must be placed in an acidified environment, otherwise it will not turn brown.
Adding cabbage
It is better to put it before adding the beets. If you like crispy cabbage, it is enough to boil it for only five minutes.
But what should you do if you like your cabbage in borscht really, really crispy?
The advice is simple: put a slice of raw beetroot the size of half a potato into boiling borscht.
Let the contents of the container simmer for ten minutes. This will make the dish even more ruby red, and the cabbage will retain its crunch.
Now you know how to make the perfect borscht in your kitchen. Pamper your loved ones with your culinary talents, which they will appreciate!
Earlier we told you how to bake potatoes correctly.
Expert: Julia Arkhipova
