Once the cooking process is complete, any housewife expects to see borscht of a luxurious, bright color.
But sometimes we see orange soup.
Yes, the taste of the dish may be quite good, but in the case of borscht, the visual component is extremely important.
However, it is not just that the dish turns out orange, points out Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
What can cause borscht to be a strange color?
You have chosen the wrong beetroot.
It is important to remember that not every type of beet can be used as a component for borscht. Particular attention should be paid to the size.
Large beets almost always lose their color: this is their peculiarity. But miniature root vegetables are ideal for making borscht.
Supplements
Once you have selected the right beets and chopped them up, it is time to think about a color fixative. If you do not add it to the soup, the red tint will disappear.
Vinegar is most often used for this purpose. One spoon added when frying beets will be enough.
Expert: Julia Arkhipova
