How not to cook beets for borscht: no rich color

Beets are the most important ingredient in borscht. And in order for the dish to be really tasty and have a beautiful rich color, the vegetable must be cooked correctly. Many hostesses have problems with this.

The editors of FoodOboz will tell you about the most common mistakes that are made when adding beets to borscht. Because of this, the products are simply spoiled and the dish will turn out unpalatable.

Not Enough Vegetable

To make borscht really tasty and tasty, it's important to add enough beets. It should be the same amount as the potatoes. You should be guided by your pot, where you will cook the dish.

Adding raw beets

If you add raw beets - the borscht will have an unpleasant brown color and will turn out completely tasteless. Therefore, first of all, the vegetable must be fried in a pan.

Roasting without lemon juice

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There are also a few nuances to roasting beets. You will never have a rich and vibrant borscht if you don't add some lemon juice to the beets. This is the one that helps preserve the colour. If you don't have fresh lemon, you can use citric acid from a packet.

Incorrect timing of adding beets

You can't add beets on your own. It should be done a few minutes after you put in the roast. Only in this way will the dish turn out really tasty and attractive.

Also on OBOZREVATEL, you can read the recipes:

• Borsch with beans
• Borsch without frying
• Borsch in a multicooker