The most famous soup of Slavic cuisine conquers many with its taste and aroma.
It's hard to find anything more impressive.
However, classic cooking techniques can always be improved, says Yulia Arkhipova, an expert on culinary issues at the BelNovosti online publication.
What tricks will come in handy for you?
Tomatoes and sweet peppers
If we are talking about preparing borscht in the summer or early autumn, then it is necessary to add a couple of skinless tomatoes and one chopped bell pepper to the frying.
The soup will be even more rich and aromatic.
Refueling
If you want everyone to be delighted with the borscht, you should make a special dressing. To do this, take a piece of lard, separate the skins and bring it to a puree state.
Then add chopped garlic, dill, parsley and green onions. Adjust the amount of ingredients at your own discretion.
It will be impossible to resist such a fragrant borscht.
Expert: Julia Arkhipova
