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A self-respecting hostess will never fry beets into borscht, it should be cooked differently
Beet borscht Any dish that every self-respecting hostess can cook. But not everyone does it right. After all, the preparation of such a complex dish has a huge number of nuances. And everything is not always taken into account.
Today's edition. "Site" It will tell you what mistakes even experienced housewives often make. Find out what it takes to make borscht every time it gets tastier and more appetizing. You may fall in love with this wonderful dish.
The most important ingredient in borscht is beets. Not beans, not even meat, but beets. But how do many hostesses deal with beets? They grind the root vegetable with a grater, then roast the resulting mass in a pan. And then we watch these chunks of fried beets float in the pan.
Have you noticed what kind of borscht is served in good restaurants? Such a dish of saturated ruby color with one kind causes an appetite. This is because an experienced chef will not rub beets and roast them before cooking.
He simply peels the vegetable and sends it all to the broth. Then from the pan will get and root vegetable and meat, strain the resulting broth. And only 10 minutes before the end of cooking will send grated beets to borscht. As soon as the boil boils, the fire turns off. Try to do the same to see what magical color borscht will be this time.
Other mistakes broth for borscht can not be cooked on bones without meat. In the classical view, borscht should be cooked with beef or pork. If it is decided to refuse meat, then there should be mushrooms or legumes in the broth. The foam during cooking should be carefully removed, and then strained. If we are talking about lean borsch, then the first liquid is drained, and boiled on the second.
Some housewives believe that all seasonings should be added at the final stage of cooking. But this is not so, because bay leaf, pepper and salt should be used earlier - about in the middle of cooking.
As for beets, then it should be larger in borscht, otherwise instead of borscht you will get the usual shiv. It is important to do the right thing with cabbage. If the cabbage is young, then it is sent to the pan 5 minutes before the end of cooking. If the cabbage is old, you can add it with potatoes.
Do not rush to eat borscht as soon as it is ready. After all, this dish will taste much better if you let it brew for 20 minutes. Also remember to serve each plate of freshly cooked borscht with finely chopped greens and a generous spoonful of sour cream. Bon appetit!
Also find out what non-obvious mistakes spoil the taste of mashed potatoes. And also read how experienced Armenian connoisseurs marinate a juicy barbecue.
Today's edition. "Site" It will tell you what mistakes even experienced housewives often make. Find out what it takes to make borscht every time it gets tastier and more appetizing. You may fall in love with this wonderful dish.
The most important ingredient in borscht is beets. Not beans, not even meat, but beets. But how do many hostesses deal with beets? They grind the root vegetable with a grater, then roast the resulting mass in a pan. And then we watch these chunks of fried beets float in the pan.
Have you noticed what kind of borscht is served in good restaurants? Such a dish of saturated ruby color with one kind causes an appetite. This is because an experienced chef will not rub beets and roast them before cooking.
He simply peels the vegetable and sends it all to the broth. Then from the pan will get and root vegetable and meat, strain the resulting broth. And only 10 minutes before the end of cooking will send grated beets to borscht. As soon as the boil boils, the fire turns off. Try to do the same to see what magical color borscht will be this time.
Other mistakes broth for borscht can not be cooked on bones without meat. In the classical view, borscht should be cooked with beef or pork. If it is decided to refuse meat, then there should be mushrooms or legumes in the broth. The foam during cooking should be carefully removed, and then strained. If we are talking about lean borsch, then the first liquid is drained, and boiled on the second.
Some housewives believe that all seasonings should be added at the final stage of cooking. But this is not so, because bay leaf, pepper and salt should be used earlier - about in the middle of cooking.
As for beets, then it should be larger in borscht, otherwise instead of borscht you will get the usual shiv. It is important to do the right thing with cabbage. If the cabbage is young, then it is sent to the pan 5 minutes before the end of cooking. If the cabbage is old, you can add it with potatoes.
Do not rush to eat borscht as soon as it is ready. After all, this dish will taste much better if you let it brew for 20 minutes. Also remember to serve each plate of freshly cooked borscht with finely chopped greens and a generous spoonful of sour cream. Bon appetit!
Also find out what non-obvious mistakes spoil the taste of mashed potatoes. And also read how experienced Armenian connoisseurs marinate a juicy barbecue.
If you add a couple of simple foods to your herring, you will get a dish that everyone will be delighted with.
I came home and saw that a lot of things that my daughter bought for my money, moved to the mother of my son-in-law, it alerted me.