Traditional Russian cuisine red borscht is a favorite lunch dish in many families.
However, housewives often complain that instead of an appetizing red color, the dish turns orange.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you what mistakes in the process of cooking borscht lead to this.
Why is borscht not red?
Beets are responsible for the beautiful scarlet hue in borscht, therefore, it is the reason for the lack of the desired color.
Often housewives choose the wrong type of beetroot for soup. Light varieties are not suitable: give preference to almost black fruits.
Another common mistake is adding the grated beets to the soup too early. It is best to do this a couple of minutes before turning off the pan.
Also, beetroot color is absorbed by other vegetables, so if you stew it, it is better to do it in a separate pan. And do not overdry the frying: this is another reason for discoloration.
Earlier we wrote about how to cook Lenten borscht.
Author: Irina Tint
Expert: Arkhipova Julia
