Surely, every experienced housewife develops her own personal recipe for borscht that never fails her.
Through trial and error, you can always find the cooking method that is ideal.
Therefore, it is worth learning the secrets that will allow you to prepare the dish of your dreams, notes the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova .
What do they consist of?
Beetroot of the "right" size
Not everyone knows that the color of the soup will largely depend on the size of the beetroot you decide to use. The smaller the beetroot, the better the borscht will be.
Borscht "doesn't like" a lot of spices
It is important to realize that borscht already contains a lot of components with their own flavors, aromas, and specifics. If you add a lot of spices and herbs, this will not have the best effect on the taste of the soup.
No garlic or lard
It is important to remember that these ingredients will help to prepare borscht with the most vivid aroma: it will be simply impossible to resist such a treat.
Therefore, it is imperative to add lard and garlic.
Earlier we talked about what to cook millet porridge in .
Expert: Julia Arkhipova
