When the conversation turns to borscht, everyone probably has the same memory: a fragrant and rich soup of a perfect ruby color.
However, not every housewife can do this.
Many people have probably been served orange borscht, which could not help but upset them. That is why the expert in the field of cooking and cooking of the online publication "BelNovosti" chef Yulia Arkhipova decided to reveal the secret of borscht that will always turn out rich in color.
What does it consist of?
First, it is worth noting that you should choose small beets. As practice shows, their color is more saturated and stable. It is better to chop several small vegetables, but be sure that they will not let you down.
Then fry the beetroot in a sufficient amount of oil in a separate frying pan. You can’t mix it with other vegetables, as it will lose its color.
While frying, add a little tomato paste and lemon juice. This fixes the color.
After you add the beets to the soup, you will need to add some sugar. This also affects the color and allows you to improve the taste of the dish.
Earlier we talked about 3 tricks that will help you make the best syrniki .
Expert: Julia Arkhipova
