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How to Cook Bright Red Borscht: What Chefs Do to Get That Color
22.04.2024 20:59
Think that in real life there is no bright red borscht like in the picture? You are wrong.
It is possible to achieve this result, and in a fairly simple way.
Culinary expert and chef Yulia Arkhipova said that borscht will be very beautiful and rich if cooked in a special way.
According to the expert, it is necessary to take into account the mandatory aspects of preparing this dish.
"Correct" broth
Remember that you can only get a really good broth if you pour cold water over the meat (necessarily on the bone) and cook it over low heat.
It is extremely important to regularly remove foam from the surface of the water.
Adding beets
The borscht will turn out really bright and red if you add boiled, baked or stewed beets to the frying instead of raw ones.
This way, this root vegetable will definitely not lose its color.
Moderate acidity
It is extremely important to remember: you should add no more than 1-2 teaspoons of sugar to borscht per five-liter saucepan.
Sugar can be added directly to the beetroot frying. Then a pinch of citric acid should be added directly to the borscht itself.
Earlier we talked about how many times you can brew the same portion of green tea .
