To prevent borscht from turning orange: tips on how to avoid it
Borscht with beets
A real tasty, rich borsch should be bright red in color. But it often happens that it turns out orange. And the ingredients seem to be familiar. But, in fact, there are plenty of reasons.
Today, the FoodOboz editorial team shares tips to help you cook borscht of the perfect color.
Reasons for the unsaturated color of the dish
Borscht made from seasonal autumn vegetables
It's all about the beets
It is important not to overcook the vegetable. If it is cooked for a long time, the natural pigmentation is lost and the juice becomes lighter.
What you need to do to make borscht a bright red color
- Boil the beets for 20 minutes and then keep them under cold water. It will come to readiness on its own.
- Follow this sequence: first, cook the whole beets, then the broth and the rest of the ingredients.
- Use only dark maroon beets.
- Add lemon juice or wine vinegar to help preserve the color.
- Do not fry the beets and carrots together, as the colors will mix.
Garlic donuts for borscht
Garlic donuts for borscht
Ingredients:
For the dough:
- warm water - 4 tbsp
- yeast - 1 pack (11 g)
- sugar - 2 tsp
- salt - 1 tsp with a slide
For the dough:
- warm water - 260 ml
- flour - 600 g
- vegetable oil - 3 tbsp
Garlic mixture:
- dill - 1 bunch
- salt - a pinch
- garlic - 5 pcs
- oil - 2-3 tbsp
Method of preparation:
- Mix the ingredients for the dough, and leave for 10 minutes.
- Add the rest of the ingredients: oil, warm water, and flour. Knead the dough, and brush with oil.
- Cover with a bag and leave in a warm place for 1 hour.
- Divide into portions.
- Cover a baking sheet with parchment and place the doughnuts. Cover with a bag and leave for 15 minutes.
- Bake at 170 degrees for 30-35 minutes.
- Mix dill, oil, a pinch of salt, and chopped garlic. Brush the hot buns with this mixture. Let stand for 5-10 minutes, then serve.
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