Many housewives are faced with the fact that borscht rarely turns out a rich scarlet color.
In addition, the color may become less intense as the soup is stored.
However, the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova, reminded that a properly prepared dish turns out to be a rich red color and retains its shade.
What rules should be followed?
Beets are prepared separately.
You shouldn't use recipes that recommend cooking beets together with carrots, onions and tomato paste. Such borscht will never turn out red.
Therefore, we cook the vegetable in a separate frying pan.
Acid
This is an important component that allows you to preserve the borscht's color. Here you have a wide choice. First of all, it is worth mentioning vinegar. It is used to process beets before frying.
Since classic vinegar has a specific flavor, I advise cooks to replace it with apple or wine vinegar.
If you don't like the idea of vinegar of any kind, try lemon juice or tomato paste.
Expert: Julia Arkhipova
