What to add to borscht to make it even tastier, the way to the perfect dish

The daughter asks, “Mom, I want to cook red borscht, where to get water?” I said, "You can get water from the tap!" The answer is, “Mom, where can I get red water?” How many housewives in the kitchen, so many recipes and secrets of cooking Ukrainian borscht. Sometimes they even confess. bornetSo that the dish turns out to be delicious, hearty, fragrant and burgundy.



I found out about all the subtleties and hurry to share them with you!

To achieve a rich burgundy color, borscht is cooked with table beets, choosing the darkest varieties. But if you just throw the root vegetable in the broth, beautiful color will not work. Beets for borscht need to be prepared.

1. Grated beets passered in a pan in vegetable oil, adding a spoonful of vinegar to preserve the burgundy color as much as possible. You can use apple cider vinegar because it is not as harmful to health.
   
   
   
   It is also permissible to take a sour apple, having previously cleaned it of the skin. Lemon juice or tomato paste will also do this. A stewed dressing is added to the pan at the very end of the cooking.
   
   
2. Beets can be baked in the oven, wrapped in foil. The finished root vegetable is cleaned, crushed and poured into borscht at the last minute.
3. Washed beets are cooked for an hour. Then it is cleaned, cut and stewed with vegetables. The finished gas station is mixed in a pot of broth. Fresh beet leaves can be put in borsch instead of cabbage.

In borscht you can put a huge number of different products. Basic, of course, is cabbage, carrots and potatoes. Beans, for example, make borscht more satisfying and richer. Instead of beans, you can take green peas. Suitable young peas or canned.



Tomatoes are peeled off the skin and passered along with vegetables. Tomatoes can be replaced with tomato paste. Red Bulgarian pepper will give the dish a fresh aroma. You can also add eggplants. But first the vegetable must be cleaned of the skin.

For piquancy, different herbs and spices are added to borscht. Pepper (a mixture of peppers) regulates the sharpness of the dish. Marjoran will make the taste of borscht unusual. Dill and parsley are used in dry form and as greens. The laurel leaf will give the borsch a pleasant aroma.



Salt is always to taste. To feel a light sweetness in the borscht, add a spoonful of sugar sand. Garlic is added in fresh or dried form. To give borsch the original sourness, beet kvass is used. It is added very little and tasted. Cherries will do as well. She'll give borsch a sour-sweet taste. They use seedless berries.

In addition, for this purpose, black currants can be added to borscht. The berries are tormented, wiped through a sieve and added a little. The main thing is to know the measure and not overdo it!

Secrets of borscht

1. It is better to cook broth on meat with bone. You can take pork and veal.
2. It is also suitable for borscht duck, goose, turkey or chicken.
3. If there is no meat at home, use borscht dumplings. Trust me, it's delicious!
   
   
   
   
4. When there is no time to cook meat broth for a long time, you can throw meatballs into borscht to speed up the cooking process.
5. A special taste of borsch will give crushed lard with garlic. It is added at the very end of the cooking. The smell is indescribable!

In lean borscht you can add a sprat in tomato sauce. Canned food goes well with borscht. Mushrooms will do as well. You can use dried mushrooms or mushrooms. Dry mushrooms before cooking must be washed and soaked, pouring boiling water.



Also often in the dish put prunes. It is added a few minutes before the meal is ready. The taste of borscht turns out to be quite specific. If you do not like prunes, it is better not to use them.
You can take the bones out of the pan, whip the vegetables with a blender and turn a traditional dish into borsch.

Boldly experiment in the kitchen, then you will definitely come up with your own original recipe for borscht!