Why Borscht Turned Orange Instead of Red: 3 Critical Mistakes – Lead to the Loss of Appetizing Bright Color

To ensure that the borscht turns out a rich, bright red color, it is important not to make any mistakes during the cooking process.

Expert of the online publication BelNovosti, chef Yulia Arkhipova listed the main ones.

Vigorously boiling broth

When cooking the broth, make sure that it does not boil too much - otherwise it will become cloudy, which, in turn, will lead to a loss of brightness of the dish.

You should also avoid vigorous bubbling when adding vegetables to the pan.

Try to cook the borscht over medium heat so that it only bubbles slightly, and be sure to remove any foam that appears on the surface.

Raw beetroot

If you throw raw beets into a pot, they will soon turn brown. In this case, there can be no talk of an appetizing color for the borscht.

The root vegetable should be grated and fried in vegetable oil, separately from the onions and carrots.

Absence of acidic component

Without acid, you won't be able to achieve a rich color in your dish, so include an acidic ingredient in it - vinegar, lemon or tomatoes.

It is worth adding acid to beets when they are almost ready.