What tricks will help you correct the situation if borsch is too acidic
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borscht is always a recognizable acid, without which the dish can be called classical. Excessive acid. But the problem can be solved. With acid products
you should first taste the tomatoes if you cook the dish with their addition. If they are sour, a pinch of sugar is definitely added.
If you use sauerkraut, then vinegar and lemon juice can not be mentioned. If you notice that the borsch is too acidic at the end of cooking, then you should ripen the crushed carrots with a part of the broth.
then enter this mixture into the borsch itself. Together with carrots borsch should be boiled over low heat for seven minutes.
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