What to do with potatoes to make borscht richer

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It's hard to find a person who doesn't like borscht. A delicious and hearty soup leaves few people indifferent. However, the dish doesn't always turn out the way a gourmet wants it to. Sometimes the color of borscht isn't quite as bright, and the taste isn't rich enough. It's very easy to prevent such a situation. To do this, you need to use the right vegetable ingredients.

What to do with potatoes

Many amateur cooks prefer to cook potatoes for borscht in chopped form.

The fact is that potato cubes reach readiness much faster than a whole vegetable. However, cutting nightshade ahead of time is still not recommended. Cooks always cook a whole product.

Before putting the finished potatoes in the future borscht, it is advisable not to even turn the vegetable into cubes, but to mash it. In this case, the dish will acquire an interesting consistency and become very tasty.

And what to do with beets

Beets should also not be chopped before cooking. If the chopped root vegetable is subjected to heat treatment, it will lose a lot of juice.

In this case, the borscht will not acquire a rich red color. The soup will look “pale.” Therefore, beets, like potatoes, should be cooked completely, and the vegetable can only be “processed” with a grater at the next stage.