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Yevhen Klopotenko shares the secrets of cooking lean borscht
Borscht is a traditional Ukrainian dish prepared mainly with vegetables - beets, carrots, cabbage, onions - and tomato paste. The dish is cooked with meat broth, but it can also be vegetable one.
Cooks say that raw beets can spoil the taste, aroma, and color of borscht. Thus, if you put raw beets in the dish, they will simply lose their color, the taste of the dish will be dull, and they will completely ruin the borscht. Therefore, you need to fry them before adding them to the dish.
Culinary expert Yevhen Klopotenko has named 4 secrets of successful borscht, thanks to which you can cook a delicious dish instead of spoiling it.
Secrets from the cook:
1. Maintain a balance of sweet and sour
From a culinary point of view, the unique flavor of borscht is due to the balance of sweet and sour flavor.
Therefore, if you want to cook delicious borscht, you need to keep this in mind at all times.
2. Broth
The basis of borscht is broth; it can be any kind of meat, vegetable, or even fish. The most important thing is that it should be rich.
3. Beets
You can bake them in the oven, boil, and fry them before adding to borscht. Then just grate them and add to the roast.
4. Spices
The classic mix of spices for borscht is salt, bay leaf, and allspice.
You can experiment by adding chili peppers, smoked paprika, a little thyme and rosemary.
Klopotenko also noted that smoked pears, prunes, sauerkraut, honey, nettles, beans, and cherries can also be added to borscht.
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