Many of us respect borscht. And if it is cooked from the heart, the love for it lasts for the rest of our lives.
It would seem that there is nothing particularly complicated about providing yourself and your family with a tasty liquid dish.
No, there are still certain rules, including those regarding the choice of products.
There is also one additive that will give the borscht a truly magical aroma and taste.
Prepare to be blown away by this scenario.
And be prepared for the fact that your borscht will be eaten in the blink of an eye. And they will ask for more - again and again.
We are talking about the most common adjika, which will significantly improve the color and richness of the taste, and give the dish a unique aroma.
The expert of the online publication BelNovosti, chef Yulia Arkhipova , reported on the best way to use dry adjika.
According to her, it is important to correctly determine the amount of spice added to borscht.
Optimally, 1 teaspoon per pan.
With this volume, an almost perfect taste balance is achieved without excessive spiciness.
The taste will be rich, but not dominant, which is also important.
It is best to add adjika to sautéed vegetables together with carrots, onions and beets – this will allow the spice’s aroma to be revealed to the maximum.
After adding, pour in a little water, season the mixture with salt and pepper (to taste), and then add it all to the main broth.
Expert: Julia Arkhipova