How to make perfect red borscht: just one ingredient
The ideal borsch should be rich, thick enough, and have a deep red color. But when boiled, beets often lose their color. To preserve it, add one simple ingredient.
A food blogger with the nickname yummy_food_uaa shared her secrets for making perfect red borscht on Instagram. Lemon juice will help preserve the color.
The recipe for perfect red borscht
Source: Screenshot of the post on the yummy_food_uaa Instagram page
Ingredients:
- 300 g of meat (pork)
- 1 onion (large)
- 1 carrot (large)
- 1 beet (large)
- 70 g of tomato paste (or a glass of tomato juice)
- 1 tsp of sugar
- 1 tsp. lemon juice (or a slice of lemon)
- 2 liters of water
- 3-4 potatoes (medium)
- 200 g of cabbage
- a few pieces of bacon
- bay leaves, salt, pepper, and ground pepper, seasoning for meat
- dill, and sour cream for serving
How to cook:
Meat for cooking borscht
Source: Pixabay
1. Cover the meat, bay leaves, salt, and peppercorns with water and cook until tender.
2. Remove the meat and divide it into fibers.
Onions for cooking borscht
Source: Pixabay
3. Add the chopped potatoes to the broth and cook until half-cooked.
4. Add grated carrots and beets, and chopped onions.
Beetroot for making borscht
Source: pixabay.com
5. Cook for 5 minutes.
6. Add meat, tomato paste, and spices as desired and cook for a few minutes.
7. Add finely chopped bacon, and finely chopped cabbage and cook for another 5-7 minutes.
8. If you think it's too thick, add a little more boiling water along with the cabbage.
9. Add the herbs, if desired, immediately or when serving.
Cabbage for cooking borscht
Source: agronews.ua
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