Stop Seasoning Borscht With Sour Cream: There's a Much Better Option

Borscht and sour cream... At first glance, this combination is ideal.

Yes, the fermented milk product goes well with ruby soup: it adds tenderness and a pleasant creamy note.

But there is a more interesting additive for borscht.

The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova recommends seasoning this popular first course not with sour cream, but with... kefir.

What happens if you add kefir to borscht

This fermented milk drink goes better with borscht than sour cream.

Thanks to kefir, the soup will become much more appetizing. The consistency of the dish will be amazing.

How to properly add kefir to borscht

Firstly, you can’t rush: you can add a fermented milk drink to the soup only after the main dish has cooled down a little.

Secondly, don’t overdo it: one third of a glass of kefir is enough for one plate of borscht.

Thirdly, after using a non-standard additive, the soup must be stirred very well.

And one more important nuance: add kefir to the plate, not to the pot with borscht. After all, the additive seriously reduces the shelf life of the soup.