If you think that potatoes are an essential ingredient in borscht, you are deeply mistaken.
Yes, a member of the nightshade family improves the flavor of the popular red soup.
But there is an alternative component that copes with this task much better.
Want to make restaurant-quality borscht? Then just replace the potatoes with… zucchini.
This recommendation was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to Properly Add Zucchini to Borscht
Cut these fruits into cubes and add them to the pan about 10 minutes before the end of the soup cooking.
Thanks to the addition of zucchini, the borscht will acquire an unusual and very interesting flavor note.
In addition, the dish will be healthier and much less heavy than if potatoes were added.
The fact is that the calorie content of zucchini is several times lower.
A person who has eaten borscht with zucchini cubes and without potatoes can safely proceed to the second course: there will be no increased load on the stomach.
Expert: Julia Arkhipova
