2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
In Ukraine, borscht is considered the main and most delicious first course, which has long gone beyond the borders of this country and simply conquered us with its delicious taste and aroma. But not only in Ukraine and Russia they love first courses with beets as the main ingredient, Poland and Lithuania, Romania and many other countries are not far behind. What conquers borscht even the most fastidious gourmets? This is excellent satiety, and bright red color, and, of course, the taste of the dish.
However, many young housewives, when trying to cook this seemingly simple dish for the first time, face many questions. After all, there is a need to observe the correct laying of vegetables and the preparation of a delicious broth. They cause problems and questions about the fact that beets often lose their rich color, when and how much vinegar and sugar, tomato paste should be added to borscht, and indeed why this should be done. How to cope with all this and avoid mistakes? This is what will be discussed in our article.
What influences the bright color of borscht?
To understand this issue, you must first understand why housewives failsaturated color and what they do wrong. After all, it may happen that at the initial stages the dish is bright, and at the end of cooking the borsch becomes orange or pale pink.
Actually, the color of the soup will depend on the variety of the root crop, and if the result is not obtained, then it is likely that the hostess makes the two most important mistakes:
- The root has lost its color due to prolonged heat treatment. Perhaps the beets were dipped into the broth too early, or the preparation of the soup was delayed. So that the beets do not lose their bright saturated shade, they must be cooked for no more than 10 minutes, otherwise the dish may “shed” when reheated or cooled after cooking.
- Maroon lettuce beets of small size are ideal for making borscht. You can also use the Kuban root crop, which has dark streaks.
How to keep the color of the dish? In pursuit of truth
In order for the dish to look attractive, it is recommended to add acid to it. No, not sulfuric or solar, but, for example, tomato paste, vinegar or lemon juice. This technique will allow the beets to remain bright, but this does not mean at all that the root crop can be heat-treated indefinitely. How much vinegar to add to borscht and what tricks will help make a burgundy dish?
- Sautéing beets is recommended in a separate pan, without adding other vegetables, with the addition of tomato paste at the very beginning of cooking.
- Don't wantuse tomato paste - arm yourself with high-quality vinegar and, after cutting the root crop, sprinkle it with a small amount of this seasoning. And only after that you can start frying. Do not overdo it with the amount of vinegar, so as not to oversour the taste of the dish. To make the taste softer, you can use a flavored product - wine or apple cider vinegar.
- How much vinegar to add to beets for borscht? You can dilute a tablespoon of acid in a glass of water and soak the chopped vegetable for 10 minutes in this marinade, squeeze, and then fry. The addition of acid will be minimal, but the color will remain, and sourness will be present in the dish itself.
- Instead of tomato paste and vinegar, you can also use lemon juice, and repeat the previous manipulations: the product is added at the very beginning of beet sautéing.
- At the very end of cooking borscht, along with browned beets, you can add 100 ml of freshly squeezed beetroot juice to borscht. This will add color and add sweetness and zest to the soup.
- Color and sourness can be added to a dish with canned or fresh (ripe) tomatoes. It is only important to remove the skin from them, especially from pickled or s alted tomatoes.
It is necessary to add fried, stewed or browned beets to the dish last, just a few minutes before they are ready, along with chopped fresh herbs and chopped garlic.
About other ways
How much vinegar to add to borscht andis it necessary to do this? You can not add acid to the dish and still keep its color, for example, using granulated sugar. It is also added to the chopped root vegetable at the very beginning of cooking, and this technique will preserve the color of the dish and significantly improve its taste.
If you are a supporter of acid, you should know when and how much to add vinegar to borscht. This will be discussed further.
Why is beetroot with acid added last in borscht?
The fact is that if you put beets fried with vinegar in a dish where the rest of the vegetables are not ready yet, this will delay the process of their preparation. Potatoes will not boil soft, and cabbage, for example, will become tough and tasteless.
So, how much vinegar should be added to borscht? No more than a tablespoon of the product for a couple of liters of the finished dish. Otherwise, the taste will deteriorate, the borscht will become too sour, and fixing this by adding excess water is not an option. Then the dish will acquire a watery aftertaste, the color will turn pale or brown, and everything will be completely spoiled.
When to add vinegar to borscht?
How much vinegar to add to borscht, you already know. And when is the best time to do it? Usually this product is added when frying beets in a pan, a very small amount, and already prepared beets - a few minutes before the dish is ready. This method allows you to give an amazing taste due to the sourness of the soup, if, of course, you follow the proportions and follow the correct bookmarkproducts.
So let's repeat the basic principles
- Add vinegar only to the beets, in a small amount, stew the root crop until cooked in a separate pan and put in the soup a few minutes before cooking.
- We use only a good product, and the use of wine or apple cider vinegar will further emphasize the taste.
- Do not add tomato paste and sour tomatoes if vinegar is used.
- Be sure to correct the acid by adding sugar: a teaspoon of vinegar will require a generous pinch of sand.
- To make the taste softer, use lemon juice.
- For cooking, use only 6% of the product, in no case the essence.
Now you know how to cook delicious borscht and when, how much and what percentage of vinegar to add to borscht. Bon appetit and a bright burgundy dish!
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