In order for the borscht to be truly aromatic, tasty and rich, a number of important conditions must be observed.
The first is to use the best possible broth.
It is cooked on meat with a bone to obtain the required degree of richness. But it is also worth using other tricks, notes the expert on culinary issues of the online publication "BelNovosti" chef Yulia Arkhipova.
What do they consist of?
Don't forget about oil
The frying of the ingredients should be done in odorless and tasteless vegetable oil. But it is also worth adding a little butter. In this case, the borscht will be much tastier.
Never fry beets with other vegetables.
There are several reasons why you shouldn't do this. First of all, you'll lose the characteristic sourness. The second reason is that the borscht simply won't turn out red.
Don't forget about greens
The taste of borscht is largely revealed thanks to the greens. Therefore, it is worth adding green onions, dill, and parsley to the finished soup.
This is also a great time to introduce chopped garlic.
Expert: Julia Arkhipova
