How not to cook borscht, so as not to spoil it: the three most important mistakes

Red borscht is a traditional and favorite Ukrainian dish, which is cooked with meat, vegetables, frying, less often - add beans or mushrooms.

FoodOboz editorial staff has collected information and will tell you what three mistakes can spoil the taste and color of borscht.

Mistake 1 - broth

Traditionally, borscht is cooked on meat broth. And in order for the flavor of the future dish to be perfect, the meat should be poured with cold, not hot water. This is how the meat releases more juice and fat, thanks to which the broth will be more rich. It should be noted that it is better to cook broth on low heat and without a lid, so that foam does not form.

Mistake 2 - beets

Beets are the main ingredient of borscht, so it needs to be properly prepared. Namely, the vegetable should be boiled in advance and grated or make a vegetable roast. In both the first and second case, beets should be added at the end of cooking, so that it does not have time to lose its rich color and sweet flavor.

Mistake 3 - salt

Salt the borscht before you add the beets to the broth. By salting the dish last, the beets can lose color and become red.