Many amateur cooks fail to prepare truly red borscht.
The soup always turns out somehow "pale".
The unappetizing appearance of borscht almost completely deprives the gourmet of the pleasure of eating the dish.
How can we “force” beets to retain their bright color?
According to the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova, for this it is necessary to add something sour to the dish.
After all, when cooked in such an environment, the root vegetable retains its rich color, which is transferred to the borscht.
The Secret Ingredient for Red Borscht
If you want the borscht to acquire a rich red color, add chopped fresh tomatoes and literally one teaspoon of lemon juice to the sautéed mixture (a carrot-onion-beetroot mixture heated in a frying pan).
No citrus fruit and no acidic liquid squeezed out of it? Then add canned tomatoes!
However, for a rich red color, a couple of tablespoons of tomato paste may be enough.
The tomato component itself is red. In addition, a sour ingredient appears.
This explains the production of borscht, which is distinguished by its rich red color.
Expert: Julia Arkhipova
