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Why green borscht turns out to be tasteless. Source: cook.me
Green borscht is a real hit in spring. At this time, young sorrel sprouts in the beds. They are very juicy and have a pleasant sourness, so it is perfect for the dish. However, just a few mistakes can ruin the dish.
The FoodOboz editorial team will tell you about the mistakes that are often made when cooking green borscht. The dish will turn out tasteless.
Do not boil the broth too much
To make borscht rich and low-fat, be sure to cook the broth over low heat. Do not rush. The process can take up to 1.5 hours. Be sure to rinse the meat before cooking.
Add spices at the end
If you add spices at the beginning of cooking, the broth will not be rich.
Do not add sorrel if the other ingredients are not yet cooked
Sorrel is a product that has a lot of acid. If you add this herb first, then all the subsequent ingredients will remain raw and will definitely not cook because the acid will prevent this. Broth without sorrel should be cooked for at least 20-30 minutes.
Do not overcook sorrel
When you add greens to borscht, it should boil for only 3 minutes. It will give off enough acid and have a pleasant color. If you cook it longer, it will only spoil the taste of the dish.
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