5 mistakes that will definitely ruin borscht

At least once, every housewife has had borscht turn out to be tasteless and off-color for various reasons – too much salt, vinegar, or vice versa. To avoid making fatal mistakes, you need to know a few rules and tricks that will help you cook this dish to perfection.

The FoodOboz editorial team has selected 5 mistakes that will spoil a delicious, flavorful borscht.

1. Pour hot water over the meat

Remember once and for all – meat should be covered with cold water only so that the taste of borscht will be excellent. Because it is in cold water the meat will give off much more flavor, juice, and fat into the liquid. But if you pour it with hot water, it's not so critical, you'll just get tastier meat, but not broth.

2. Cook over high heat

A delicious broth is cooked only over low heat and with the lid open so that no foam forms, which will definitely spoil the taste. It is also important not to let the borscht boil when you start adding vegetables to the broth, as it will lose its bright color and good rich flavor.

3. Raw beets in the broth

If you put raw beets in the dish, they will simply lose their color, taste and spoil the borscht.

Therefore, it is better to boil or fry it in advance and add it.

4. Put the sautéing in early

It is best to add it at the end of cooking, you do not want it to cook for a long time, otherwise it will lose its color and sweet caramel flavor.

5.  To add salt too late

Salt borscht before you add beets to it. If you add salt after the roast and vegetables have been added, the beets may lose their color and turn unpleasantly red.