Without sugar and vinegar, delicious borsch will not work, mother's commandments for cooking your favorite first.

The more popular the dish, the more options it has for cooking. And so even cooking Each kitchen has its own characteristics, its own proportions and its own secret ingredients. As a result, each hostess on the table is a unique result.

And today's edition. "Site" He will tell you about the little-known features of borscht cooking. Why do some housewives even use sugar and vinegar in large quantities to prepare this dish? Should we follow a rather strange example?



I have heard many times that sugar should not be added to borscht, because it is not a compote. But my mother always had a different opinion. And to prepare borscht used not only sugar, but also vinegar. And she knew exactly what these ingredients give, writes Ksenia.



One of the main reasons why you should add sugar is the lack of sweetness of the dish. If the taste of borscht is unbalanced, then it is due to additional ingredients (like the same sugar and vinegar) that this balance can be achieved.

But why does the borscht lack balance? For example, due to the fact that not enough “sweet” vegetables were added. Not enough beets, carrots and onions. And this deficit has to be compensated with sugar.



It can also be a problem that the vegetables themselves that go into the pan are not sweet enough. As a rule, here first of all you need to pay attention to beets, which dominates the borscht. If the beets are unsweetened, then the brew will turn out unsweetened.



If due to the excessive amount of tomatoes, borscht turns out to be sour, then this is also an occasion to send a spoonful of sugar to the pan. However, you need to take into account that the method works only when using natural tomato juice or tomatoes. After all, if borscht was added tomato paste, then there is already enough sweetness in it. There is nothing sugar to fix here.



It is no secret that salt plays the role of a flavor enhancer. The same can be said about sugar. And for borsch, this distribution of roles is also relevant. A little sugar allows you to make the dish more saturated, improves the taste of meat broth.

As for vinegar, it allows you to make borscht more bright in appearance, burgundy. The acidic environment allows you to better open spices and vegetables, the broth turns out to be more brewy and aromatic. And even without adding sour cabbage, a pleasant sourness appears, which is always appreciated in borscht. Here the main thing is not to overdo it with vinegar, otherwise you will have to correct everything with the help of the same sugar, Ksenia reminds.



Quite interesting remarks from the reader on how to balance the taste of borscht and achieve harmony in the pan. We hope that you will also need these life hacks. And also tell in the comments if you add sugar and vinegar when cooking borscht.