Why add vinegar to borscht and how it can make its taste unbeatable

Borsch is a traditional and most favorite Ukrainian dish made with meat, vegetables, and rarely beans or mushrooms.

In the process of cooking, borsch can lose its rich color and turn orange. And although this does not affect the taste at all, the dish no longer looks so attractive. Vinegar will help to save this situation. FoodOboz will explain how this life hack works.

First of all, the color of borscht depends on the beets. And if the borscht does not have the right color, then you are probably using the wrong vegetable.

Thus, you need to remember the most important rule: beets lose their color from prolonged heat treatment. To be more precise, you either add beets to the borscht too early or cook the dish for too long. The approximate cooking time for beets is 15 minutes.

Acid, more specifically vinegar, tomato paste, or lemon, will help preserve the color of borscht.

How to add tomato paste, vinegar and lemon to borscht

1. Add tomato paste immediately after putting the beets in the pan. Stew in this way until tender.

2. In the case of vinegar, sprinkle the beets with it before sautéing. The main thing is not to overdo it.

3. If the vinegar life hack doesn't work for you, use lemon juice. It should be used in the same way as vinegar.