Why add vinegar to borscht: a food blogger notes an important detail

Traditional borsch should be a bright red color, but not everyone can do it. Most of all, it depends on the type of beetroot. But there is one ingredient that will make the dish attractive in any case. This ingredient is vinegar.

Today, FoodOboz will tell you how to cook borscht with vinegar and when to add it to the dish so as not to spoil it.

Borsch, which includes vinegar, was prepared by food blogger nadia.oranska

Ingredients:

• cold water - 2.5-3 liters
• pork (ribs, shank, shoulder) - 400 g
• cabbage - 1/6 of a head
• potatoes - 6-7 pieces
• salt - 1 tbsp
• universal vegetable seasoning - 1 tbsp
• vinegar - 1/2 tbsp
• sugar - 1/2 tbsp
• bay leaf, allspice, parsley - to taste

For frying

• onion - 1 pc
• garlic - 2 cloves
• carrots - 2 pcs.
• beets - 1 pc
• tomato paste - 1 tbsp
• sour cream - 1.5 tbsp
• meat broth - 2 tbsp

Method of preparation:

1. Put the meat with bay leaf and allspice in cold water. Bring to a boil, skim off the foam.
2. After boiling, reduce the heat and cook the meat for 40-50 minutes.
3. Finely chop the garlic and onion, fry in vegetable oil.
4. Add grated carrots and 1/2 of the beetroot to the onion and fry for 3-4 minutes.
5. Mix sour cream, tomato paste, and broth, and add to the fried vegetables.
6. Cook over low heat for 5-7 minutes.
7. Take the cooked meat out of the broth, add cabbage and the rest of the grated beets, potatoes, salt, and seasoning.
8. Cook until the potatoes are tender.
9. Add the roast, boiled meat, sugar, vinegar, and parsley.
10. Leave the cooked borscht under the lid for 1 hour to let all the flavors combine.