Beetroot is the main ingredient in borscht. Its role is invaluable – it is not beans or meat, but beets that give borscht its special taste and aroma. But how do many housewives handle this root vegetable? They usually grate beets, then fry them in a pan, and then watch these fried beet pieces float in the pan.
Have you noticed what kind of borscht is served in good restaurants? It has a rich ruby color and just looks like it makes you hungry. Experienced cooks know not to grate or roast beets before cooking.
Their approach is simple – they simply peel the beets and add them whole to the broth. Then they remove the beets and meat from the pan and strain the resulting broth. Only 10 minutes before the end of cooking they add grated beets to the borscht. The fire turns off as soon as the borscht boils. Try to do the same, and you will see what a magical color your borscht will acquire.
Mistakes to avoid:
You should not prepare broth for borscht only on bones without meat. The classic borscht recipe contains beef or pork. If you decide not to use meat, you can add mushrooms or legumes to the broth. During cooking, carefully remove the foam and then strain the broth. When preparing lean borscht, the first liquid must be drained, and the second liquid must be cooked.
Some housewives believe that all spices should be added at the last stage of cooking. However, pepper, bay leaf and salt should be added earlier, about halfway through cooking.
There must be enough beets in the borscht, otherwise it will turn into ordinary cabbage soup.
If you have young cabbage, add it to the pan about 5 minutes before the end of cooking. In case you have old cabbage, you can add it along with the potatoes.
And one more important rule: do not rush to eat borscht as soon as it is cooked. Let it sit for about 20 minutes. You’ll be surprised how much better this dish tastes after a short wait. And don’t forget to serve each serving of freshly baked borscht with finely chopped herbs and a good dollop of sour cream.
We wish you bon appetit!