Many people think that there is no special science needed to cook borscht. Everything is quite simple.
However, in practice, a considerable number of home cooks make an unfortunate mistake, as a result of which all their efforts go down the drain.
Some people may think that the whole process of preparing a dish consists of cutting vegetables.
He took, they say, cut up potatoes, beets, cabbage, onions, carrots and tomatoes, threw them into a saucepan, and happy ending. No, that's not true.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova , special attention should be paid to frying.
It is during this procedure that the most insidious mistake awaits those preparing the dish.
The thing is that often, when frying onions, carrots and beets, people try to do it as quickly as possible, they are in a hurry.
A very wrong decision. Especially in those cases when the most impatient ones dry them in a frying pan.
The situation is made even worse when the vegetables are not just dried out, but burnt.
In this case, the soot on the vegetable pieces ruins the taste of the borscht. Bitterness appears.
Dried frying simply does not reveal the true taste qualities of all the components.
So don't rush. You need to simmer the vegetables over low heat, give them time to soften.
Only with this approach does frying preserve the inherent taste properties of vegetables.
Expert: Julia Arkhipova