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.

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:

1. Cover the meat, bay leaves, salt, and peppercorns with water and cook until tender.

2. Remove the meat and divide it into fibers.

3. Add the chopped potatoes to the broth and cook until half-cooked.

4. Add grated carrots and beets, and chopped onions.

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.