27
Mistakes in preparing borscht
Borscht today is considered one of the most popular first dishes, and not only in Ukraine, where this is the most popular. beet-soup He enjoys popular love. A similar dish is found in Lithuanians, Belarusians, and Romanians. Borscht is also popular in the southern part of Russia.
However, the more popular the dish, the more there are ways to prepare it. The same goes for borscht. And therefore, after some experiments, an inedible brew is obtained, which forever discourages the desire to try borscht, even prepared by other people.
And today's edition. "Site" Discuss common mistakes that can even ruin borsch. And the hapless cook will not realize that it is not the recipe, but a couple of subtleties that were missed.
The basis of the ideal borscht is properly prepared beets, and therefore the preparation of the root crop should be paid special attention. And here are the mistakes when cooking beets, even experienced chefs allow.
You can boil beets whole, but this should be done in a separate container. Then clean the root crop, cut, slightly roast and add to the broth. Pay attention that the broth should be brewed, and therefore it is better to use it for cooking. pitting - it's much better than no bones. You can also add fat or fat.
Famous chef Ilya Latherson notes that when cooking broth meat should be poured with cold water, then it will give all the juices and taste to the broth. And if you need to boil delicious meat, then pour it with boiling water to clog the pores and leave all the taste in the product.
It should be remembered that spices are added to the broth, not to the finished soup. Also, many people miss that it is not enough just to remove the foam while cooking meat, the entire broth should be passed through a sieve, and the container itself should be thoroughly washed.
Equally important is how the dish is served on the table. For example, borscht Always served with puffs or garlic crackers. Serve on the table and salted or smoked lard with garlic and greens. Do not forget about the spoon of sour cream in the plate. But the addition of mayonnaise is another mistake, because fats and high-calorie ingredients in borscht already abound.
If the borscht turned out to be oversalted, then this oversight can be corrected without adding water, because such a trick will only take away the taste. Better boil a couple of potatoes in borscht, it will take away some salt. Sometimes a bag of rice is lowered into the liquid, which even better removes excess salt. Another option is to add some unsalted tomato juice or grated tomatoes.
If the cabbage turned out to be hard, you can reduce the fire to a minimum and sweat borscht on a slow fire, just so that it does not boil. In this case, the cabbage will reach readiness, and the other ingredients will not boil.
If borscht turned out to be too acidic, you can add a little sugar or boiled fresh vegetables. With the latter option, it should be noted that vegetables are cooked separately, and after adding them, borscht should only be brought to a boil.
Recently, we have already told you how to make green borscht, which is a real vitamin bomb. And also shared a step-by-step recipe for the preparation of delicious red borscht. Be sure to consider these subtleties to feel a new taste of the usual dish.
However, the more popular the dish, the more there are ways to prepare it. The same goes for borscht. And therefore, after some experiments, an inedible brew is obtained, which forever discourages the desire to try borscht, even prepared by other people.
And today's edition. "Site" Discuss common mistakes that can even ruin borsch. And the hapless cook will not realize that it is not the recipe, but a couple of subtleties that were missed.
The basis of the ideal borscht is properly prepared beets, and therefore the preparation of the root crop should be paid special attention. And here are the mistakes when cooking beets, even experienced chefs allow.
- Sometimes the root vegetable is cooked whole and straight with meat, but this can not be done. After all, beets will interrupt the taste of meat. In addition, the water will acquire a brownish tint, which is not very appetizing.
- Without adding acid, even separately boiled beets will give the borsch a brown tint. Therefore, do not forget to add a little lemon juice or vinegar to the pan with broth before laying beets.
- Beets should not be added before roasted vegetables, but after them.
- Usually borscht spoils a small amount of beets. The fact is that the root crop should be the same as potatoes (if the last ingredient is added to the dish at all).
You can boil beets whole, but this should be done in a separate container. Then clean the root crop, cut, slightly roast and add to the broth. Pay attention that the broth should be brewed, and therefore it is better to use it for cooking. pitting - it's much better than no bones. You can also add fat or fat.
Famous chef Ilya Latherson notes that when cooking broth meat should be poured with cold water, then it will give all the juices and taste to the broth. And if you need to boil delicious meat, then pour it with boiling water to clog the pores and leave all the taste in the product.
It should be remembered that spices are added to the broth, not to the finished soup. Also, many people miss that it is not enough just to remove the foam while cooking meat, the entire broth should be passed through a sieve, and the container itself should be thoroughly washed.
Equally important is how the dish is served on the table. For example, borscht Always served with puffs or garlic crackers. Serve on the table and salted or smoked lard with garlic and greens. Do not forget about the spoon of sour cream in the plate. But the addition of mayonnaise is another mistake, because fats and high-calorie ingredients in borscht already abound.
If the borscht turned out to be oversalted, then this oversight can be corrected without adding water, because such a trick will only take away the taste. Better boil a couple of potatoes in borscht, it will take away some salt. Sometimes a bag of rice is lowered into the liquid, which even better removes excess salt. Another option is to add some unsalted tomato juice or grated tomatoes.
If the cabbage turned out to be hard, you can reduce the fire to a minimum and sweat borscht on a slow fire, just so that it does not boil. In this case, the cabbage will reach readiness, and the other ingredients will not boil.
If borscht turned out to be too acidic, you can add a little sugar or boiled fresh vegetables. With the latter option, it should be noted that vegetables are cooked separately, and after adding them, borscht should only be brought to a boil.
Recently, we have already told you how to make green borscht, which is a real vitamin bomb. And also shared a step-by-step recipe for the preparation of delicious red borscht. Be sure to consider these subtleties to feel a new taste of the usual dish.
