How to keep borsch full, like a scarlet flower: little secrets

Any experienced hostess will surely find his signature recipe for borscht. However, not everyone is worried about the nuances of its preparation. For example, How to keep borscht redWhy add sugar to a dish (you do that, by the way?) and so on. Today I will try to answer all tricky questions, and at the end of the article I will share the original recipe for red borscht with cherries. Fingers are good!



To bring borscht to the ideal, it is enough to know about a couple of nuances of its preparation. For example, few people put sugar in this dish. And this should be done necessarily, because thanks to it you can get rid of the taste of beets. Not all people like him.

In addition, tomato paste or sauce often adds excess sourness to borscht. With sugar, this problem is easily solved. Also, sugar is needed to keep the juiciness of all vegetables in the dish and make the taste of meat broth much richer. And sugar is also necessary for flavour-balance. It shades bright spices, thanks to which their properties are revealed in a new way.



However, with sugar it is important not to overdo it. Only 2-3 teaspoons per 3-liter pan are enough. Usually, no more than 2-3 average beets are used for this volume. Sugar is great, but how do you keep borscht red?

That's why they put vinegar in it. It is enough to add a couple of tablespoons of this product to the borsch dressing, when you will stew the grated beets along with other vegetables. Similarly, citric acid (freshly squeezed lemon juice) works.



The brightness of the borsch is also affected by the beets themselves. Buy root vegetables of a more elongated shape. They tend to be much brighter. If after cleaning you see that the beet looks very pale, it is better not to use it. It's a forage variety, and borscht is not exactly red.

How to make red borscht with cherries Red borscht with cherries podola. The recipe was revived in the heart of Podolsk region, the glorious Ukrainian city of Vinnytsia. The trick of this borscht is that the cherry gives its juice, and it, in turn, works like vinegar or any other acid. Thanks to cherries, borscht turns bright red. I am sharing a simple recipe for this delicious dish.

The ingredients

• 400–500 g of meat per bone
• 200-300g fresh or frozen cherries
• 400g potatoes
• 300g cabbage
• 150g carrots
• 300g beets
• 200g onions
• 1–2 tbsp tomato paste
• 2-3 tsp of sugar
• salt and black pepper to taste

Preparation

1. Wash the meat, fill it with water and bring it to a boil. Pour the first broth, then again pour the meat with water and boil it until ready.
   
   
   
   
2. Beets and carrots peel off, rub vegetables on a large grater or cut with a thin straw. Also peel and grind the onions. Protoises in a deep frying pan onions, beets, carrots until soft. Then add to the vegetables tomato paste, salt, sugar and black ground pepper. Carcasses a few more minutes.
   
   
   
   
3. Peel and cut the potatoes with a cube, fit the cabbage finely. Strain the broth and put it back on the fire. Bring to a boil and add the potatoes and cabbage. When the broth boils again, add roast and cherry to it. Cook the dish until the potatoes are ready. Serve the red borscht with fresh sour cream and garlic puffs. Bon appetit!

How to keep borscht red: editorial advice If your cherry is very sour, tomato paste in borscht can not be added at all. Keep in mind that you should not use canned cherries, since there is too much sugar in it. By the way, such borscht is also prepared in the territory of the Rivne and Lviv regions. Only there they use not fresh or frozen cherries, but smoked or fermented. Would you dare try such a dish?



Write in the comments how you cook borscht. We will be very interested to know your recipe!