What experienced cooks do with beets to make red borscht
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Even with experienced housewives, the color of borscht sometimes leaves something to be desired: instead of a rich red shade, the broth is orange.
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Everyone knows that the color depends from beets The root gives a special shade of taste and is “responsible” for the color. Therefore, the product needs special processing. What is the main mistake housewives make when preparing borscht
Some people forget that beets should be prepared separately. Often it is sent to the general mass of frying – onions, carrots and tomato paste. In this case, a rich red color will not work.
Others simply send raw beets to a pot with borscht, because of which the color simply disappears by the end of cooking.
How to process beets correctly
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Some housewives first boil beets directly in the skin, which is then removed. Then the beets are grated and put in a pan with oil.
In the process of frying, you should add a little sugar and tomato paste. After that, the obtained mass is added to the composition of the borscht.
Tomato paste and sugar help to “fix” the color, as a result of which the borscht looks incredibly appetizing on the plates.
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