How to cook borscht so that it is red. Preparing borscht dressing. How to make borscht red

For the recipe with photos, see below.

Today we have a classic dish of Russian and Ukrainian cuisine on our menu - rich red borscht with beets. Yummy too! Each housewife has her own secrets for preparing delicious borscht. So, I’m revealing my secrets. I described all the intricacies of the process of preparing borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photographs should brighten up the reading process

Delicious borscht recipe quite simple, but there are some subtleties, without which, of course, it will turn out to be quite edible, but not so tasty! Although the borscht recipe is simple, the cooking process itself is quite labor-intensive. It is better if you are helped in the kitchen by your beloved husband or children, sister, brother, girlfriend or friend

Yes, you can cook borscht using different broth bases - pork or beef ribs, chicken, any soup set. But I prefer to cook borscht from chicken soup ( not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the intricacies of preparing the broth below. And here is a set of products necessary for borscht:

• ½ soup chicken (this is chicken, not broiler chicken) or pre-cooked broth;
• white cabbage, about a third of an average head of cabbage;
• potatoes, 3-5 medium pieces;
• onion 1 head;
• 1 medium-sized carrot and the same beets;
• a couple of tomatoes or tomato paste (2 tablespoons);
• vegetable oil for frying;
• 2-3 cloves of garlic, salt and spices to taste.

Cooking golden broth

First of all, you need to cook the broth. Since we will cook it from soup chicken, and it is known to have rather tough meat, we will cook it until the meat softens. About 1.5 hours. Wash frozen or chilled chicken under the tap. Place half the chicken in a 4.5 liter saucepan and fill with cold water. We put it on fire. Once the water in the pan has boiled for 5 minutes, turn off the heat. Remove the pan from the stove and add the chicken. And now, attention, the first secret of delicious borscht: We pour the water out of the pan; we won’t need it anymore. Rinse the chicken a second time and place it in the pan.

Fill with cold water again and put on maximum heat. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools down a little, the meat needs to be separated from the bones and cut into pieces. Strain the finished broth through a fine sieve. Don't be alarmed that the process of cooking the broth is so long. The result will please you! Golden and rich broth! This way you can cook broth from any meat.

Preparing vegetables

Now that the broth is ready, you can start with the vegetables. And this is where you will need the help of your favorite assistants. Decide for yourself who to delegate the responsible mission of chopping cabbage and peeling potatoes. Then we cut the potatoes into large pieces. First add the cabbage to the broth and place the pan on maximum heat.

When my mother prepares borscht, she puts in the potatoes first, and then the cabbage. I know that many people do this. This is how anyone likes it. I like borscht so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself what to put in first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and add the chopped potatoes.

Preparing frying for delicious borscht

On your own or with the hands of tireless helpers, finely chop the onions. Place a frying pan with vegetable oil on low heat and add the onion. While the onions are fried until nicely golden, let's start with the carrots. It needs to be peeled and grated on a coarse grater. Add to slightly golden onions.

Beets, like carrots, are peeled and chopped. You can grate the beets or cut them into thin strips. This is what you like. Add beets to carrots and onions.

One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer, then it would be a sin not to use fresh tomatoes. When it’s far from summer outside, I prefer to put natural tomato paste (without starch and other chemical additives, made according to GOST) into the borscht. Add a couple of tablespoons of tomato paste to the fried vegetables in the pan.

And now, attention, the second secret of delicious borscht: To make the borscht a bright red color, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

The last stage of preparing delicious borscht

To the vegetables that have been mashed and gently simmering in a pan, add our frying from the frying pan and chopped chicken meat (which was separated from the chicken after preparing the broth).

Let all the ingredients of the borscht simmer together for about five minutes and turn off the heat. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground peppers - white, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, take a sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit has passed, you can set the table and invite family helpers for dinner or lunch. Serve delicious borscht with fresh country sour cream! Delicious rich red borscht will not leave anyone indifferent! Bon appetit, dear readers.

And if your appetite is not satisfied with borscht alone, then for the second course I offer an excellent dish of classic Russian cuisine -

Almost every family prepares hearty and rich borscht. Modern housewives probably know many original recipes for delicious soup. Today, the article will describe how to cook borscht with meat and other products. It is generally accepted that this dish is originally Ukrainian, although in Rus' people also often prepared it. They added beets, sauerkraut, a lot of garlic, tomatoes and other vegetables to it.

The Eastern Slavs have their own recipes, no less satisfying and tasty. Over time, culinary specialists from different countries have developed original versions of its preparation. Professional chefs claim that borscht becomes richer and more satisfying after it has been steeped for several days. It’s hard to argue with this opinion, but we won’t bore you for long - let’s move on to the recipes.

Classic Ukrainian borscht with meat

Required ingredients: three hundred grams of beef ribs (can be cooked from any meat if desired), carrots, five potatoes, white cabbage (a small fork), medium-sized beets. You will also need bell peppers, onions, two cloves of garlic, two tomatoes, bay leaves (2 pcs.), black pepper, salt, dill.

Cooking process

Many people ask the question: “How long to cook meat for borscht?” Let's give some useful tips. They will help you prepare a delicious broth for the first course. I would like to immediately note that more rich soup is obtained from beef or pork ribs.

For those who prefer a leaner broth, we recommend cooking it from chicken. So, the duration of cooking poultry soup varies within an hour. Beef is cooked for about 2-3 hours, pork - a little less than 1.5 hours. Any meat should be placed in cold water, it is advisable to cut it into small pieces.

Now let's move on to the recipe. Place the ribs in the pan and let them cook. After boiling, drain the liquid, pour in clean water, and keep it on the fire until fully cooked. Let's take care of the vegetables: add diced potatoes into the broth and boil for 20 minutes. Fry the onion until it turns golden, add grated carrots, beets and finely chopped bell pepper (you can grate). Simmer for a few minutes, then add grated tomatoes without peel. Tomatoes give a beautiful red color and special aroma to the soup.

We take out part of the boiled potatoes with a slotted spoon and crush them with a fork - put them back. We send there shredded cabbage with fried vegetables and bay leaf, cook for 5-10 minutes. The younger the cabbage, the less time it will take to cook. Add spices, squeezed garlic and herbs, and immediately turn off the stove. Leave the Ukrainian red borscht covered for a few minutes. Pour into plates and serve with sour cream and black bread.

With beans

Another original option for your table. Ingredients of the dish: three hundred grams of pork, 1/3 head of cabbage, red beans (200 g), small ripe beets, potatoes (3 pcs.), onions, carrots. And also take tomato paste (30 g), two cloves of garlic, spices at your discretion and herbs (any).

Recipe

Before preparing borscht with meat, you should prepare the beans, since they cook for a very long time. We thoroughly wash the beans, place them in water and let them sit for about an hour. Boil in a large amount of liquid until softened, add pork, cook for 1.5 hours.

Add very finely chopped potatoes and finely shredded cabbage to the broth and simmer for no more than 10 minutes. In a frying pan, fry onions, grated carrots and beets. At the end, add tomato paste mixed in water and squeezed garlic - it will reveal a bright palette of aromas. Transfer the resulting mass into the broth along with herbs and seasonings.

With sorrel and spinach

One of the most beautiful soups, characterized by a spicy, slightly sour taste and rich color. To prepare it you need to purchase: chicken meat (preferably breast or leg) in the amount of three hundred grams, a bunch of sorrel and spinach, three boiled eggs, a ripe pink tomato. You can’t do without four potatoes, carrots, onions, parsley and dill.

Cooking method

While the skinless chicken is cooking, prepare the vegetables. Sauté the chopped onion, grated carrots, and at the end of frying add the mashed tomato. Place potatoes into strips into the pan with the chicken and cook until half cooked. After 15 minutes, add sautéed vegetables, chopped sorrel, spinach without cuttings and chopped eggs.

Simmer for one minute and add the greens, also do not forget to add salt to taste. Let the soup brew and then enjoy this magnificent masterpiece. Now every housewife will know how to cook borscht with meat and sorrel with her own hands. By the way, instead of chicken, you can use absolutely any type of meat (based on personal preference).

Budget option - with stewed meat

A quick soup consists of the following ingredients: a can of good quality beef stew (three hundred grams), cabbage (200 g), bell pepper, three cloves of garlic, carrots, onions, potatoes, beets and fresh tomatoes. You will also need dill, cilantro, black pepper and salt.

Cut the potatoes into cubes, add cold water and boil for 15-20 minutes. During this time, put the stew in a frying pan and let the excess liquid evaporate. Separately, fry the chopped onions, add grated carrots and peeled tomatoes. Mix with stewed meat.

In the potato broth we add grated beets, shredded cabbage, fried vegetables and bell peppers cut into several pieces (then remove). Simmer the soup for 5 minutes, then add the squeezed garlic, spices and herbs. After a minute, remove from heat. Here is a simple recipe for borscht with meat. Even a less experienced housewife can prepare this dish. It turns out tasty and no less satisfying.

Cold borscht with beef

Ingredients: four fresh cucumbers, green onions (bunch), two eggs. In addition, you need to take four hundred grams of beef on the bones, large beets, vinegar (50 ml), a large spoon of granulated sugar, a glass of sour cream, salt and dill.

Pour the washed beef with cold water and cook for two hours. Cut the finished soft meat into small pieces and leave on a plate. Strain the broth. Boil the beets, but do not pour out the liquid in which the root vegetable was located.

Cut the cucumbers, beets into thin strips, and chop the green onions. Pour all ingredients with meat and beet broth. Place beef in pieces, eggs cut into circles, sour cream, spices and herbs specified in the recipe into the pan. This nutritious dish will surprise you with its original and unusual taste.

Original recipe - with dumplings

Many people are interested in how to cook borscht with meat and flour dumplings? In fact, everything is simpler than it seems. Required products for 3 liters of water: two legs, two hundred grams of beets, 100 g of cabbage, onions, tomato paste (two spoons), medium carrots, rendered lard (spoon).

For dumplings: a glass of milk, one chicken egg, butter (large spoon), two tablespoons of flour, salt.

The soup is cooked as usual. While that's cooking, let's make the dumplings. Pour 150 grams of milk into a cup, add salt and butter and place on the stove. In a separate container, stir the remaining milk with flour and pour into the pan in a thin stream - do not forget to stir constantly. Simmer until the mass becomes thick and homogeneous.

Remove from heat and add raw eggs. Knead the dough thoroughly on a cutting board with flour. Make small balls and cook in a separate pan. As soon as they float to the surface, take them out with a slotted spoon and transfer them to the soup. Add sour cream to the serving. Bon appetit!

My recipe for red borscht with beets is lean; in the summer I usually cook it in vegetable broth or water. If you only accept borscht with meat, cook meat or chicken broth, but otherwise stick to the recipe.

Ingredients:

• Beetroot – 1 piece (150-170 g) + 1 small beetroot;
• onion – 1 piece;
• carrots – 1 piece;
• fresh tomatoes – 3-4 pcs (250-300 g of tomatoes in their own juice);
• potatoes – 5 pcs;
• cabbage - 0.5 medium fork;
• dill – 1 bunch;
• bay leaf – 1-2 pcs;
• peppercorns or ground - to taste;
• vegetable oil – 2 tbsp. l;
• garlic - a few cloves;
• water – 2 liters;
• salt – 1 tsp. (taste).

How to cook thick red borscht with beets. Recipe

I like my borscht thick, so that the spoon can stand up. If you like more broth, use a third of the cabbage fork rather than half. While the water is boiling, I peel the potato tubers and divide them approximately in half. I cut one part into large pieces, the other into cubes or strips.

I put large pieces of potatoes in boiling water and cook until they begin to soften (15-20 minutes). Then it will knead in the puree and give a kind of “fat”, thickening the broth.

At this time, I cut and stew vegetables for borscht. I cut the onion into half rings or cubes. Carrots and beets in strips (thin pieces).

I heat the oil in a deep frying pan. I pour out the beets. First, I simmer without a lid for a few minutes, then I cover it and continue to simmer until half cooked. The beets will become almost soft. To speed up the process and prevent it from burning, you can add a little water.

I take the cooked potatoes out of the pan. I mash it into a puree with a masher, add a little broth from the pan, and bring it to a creamy consistency. I put it back into the pan. I stir, kneading lumps if they have formed.

As soon as it boils, add the potatoes cut into small cubes. I let it boil again and cover with a lid. Cook until the potatoes are ready.

Meanwhile, the beets have become softer, and you can add onions and carrots to them. I stir, simmer for a few minutes, the carrots should soften a little.

I grate fresh tomatoes or chop them in a blender. In winter I use tomatoes in their own juice; this amount of borscht takes half a 700-gram jar along with juice. You can use frozen tomatoes or tomato sauce. I add the tomatoes to the beets with vegetables, simmer for five minutes, lightly frying the tomato. After roasting, it develops a characteristic sweet and sour taste, and the color becomes brighter.

Let the vegetables simmer slowly. Without wasting time, shred the cabbage with a sharp knife. Not very thin so that it doesn’t get too soft when cooking.

I add fried beets and vegetables to the borscht, cook for a couple of minutes, then add cabbage. Salt to taste. Without covering with a lid, cook the borscht until the beets and cabbage are soft. If the cabbage is young, then I add it after the beets are cooked.

Well, now the promised secret of how to cook red borscht with beets so that it turns out red (or beet color - as you like). Shortly before it’s ready, I peel and grate a small beetroot. I pour boiling water in, let it boil, turn off the heat. I don't cover it with a lid. This beet broth is infused for about ten minutes, until the borscht is ready. Then I strain the broth and throw away the beet pulp. I pour the beet broth into the borscht, add bay leaves and pepper. I let it boil and turn it off immediately. That's the whole secret, I hope it's useful to you.

My borscht always turns out red, and the longer it sits, the brighter and tastier it becomes.

I cook the borscht two to three hours before lunch so that it has time to brew. Before serving, I heat it up and pour the hot red borscht with beets into plates. Sprinkle with chopped dill and garlic and serve. Bon appetit!

Those who prefer a meat option can watch the recipe in video format

There are as many correct recipes for red borscht as there are housewives who undertake to prepare it. There are especially many Ukrainian and Polish options. Borscht is prepared with kvass, with meat, fish, mushrooms, beans, turnips, apples, and dumplings in the form of tiny dumplings. But most of the technological secrets are associated with the main ingredient - beets.

Borscht with beets should be red. Everyone who sits down at the table knows this. But anyone who has ever tried to cook it knows how quickly an almost finished soup becomes brown and unappetizing.

The color of beets, and therefore borscht, is given by the unique phytonutrient betacyanin.

It is quite rare in nature, only in rhubarb, several types of cacti and flowers. Its beneficial properties are simply off the charts; its main actions are antioxidant and anti-inflammatory. Unfortunately, this flavonoid is very unstable; it is easily oxidized and dissolves in water.

Therefore, once in the pan, the beets generously share their blush with all the products and with the broth. But, at the finish line, just before it’s ready, it itself becomes like boiled cabbage, without color or taste, and the broth loses its color in a matter of minutes. The air bubbles that form in the actively boiling broth instantly destroy betacyanin.

Although the taste of borscht does not change, the dish loses its attractiveness and some of its beneficial properties.

How to make borscht red

Beets are a stubborn root vegetable. It takes longer to cook than all other ingredients, so it is often added to the pan first. This is a fatal mistake of an inexperienced housewife.

Another mistake is boiling borscht for a long time so that all the vegetables are boiled until soft.

To preserve betacyanin, you will have to cook the beets separately, do not let them boil and add them to the borscht last. For additional guarantee, the environment into which the beets will fall, that is, the broth, must be acidified.

Following these principles, housewives and professional chefs choose suitable technological solutions. The properties of beets were also taken into account in primordial, ancient recipes.

• One of the first tricks is to supplement the broth with beet kvass 1:1. Kvass will add piquancy, sourness and sweetness to the taste at the same time, while preserving the color of the beets. This ancient technique can be used in a modern kitchen. Beets, filled with cold water, are kept in a warm room for eight days. Thanks to the work of the sugars it contains and the yeast floating in the air, the process does not require intervention. In the old days, borscht was prepared almost every day and kvass was constantly updated. A modern housewife can freeze it in portioned bags and, as needed, add it to the broth during cooking or to ready-made borscht along with beets.
• An acidic environment can be created by using pickled beets or sauerkraut. In winter, this technique is very popular. The preparations are first slightly stewed or fried to make the vegetables softer.
• You can acidify the broth with vinegar or lemon juice.
• Mild acid is contained in tomatoes; they are added in pureed form to the dishes where beets are prepared.

To make the beets soft and edible, suitable for adding to ready-made borscht,:

• cut into strips and simmer in a small amount of water, not allowing it to boil;
• sauté separately or together with other vegetables;
• bake in the oven whole, cut and add to soup before cooking;
• they are boiled separately, whole, in their uniform or without, and grated into the soup so that it gives off its color.

Often beets are divided into two parts: one is boiled in borscht, the other is cooked separately and added before cooking. Adding a small amount of sugar to stewed or sautéed beets, or directly to the broth, also helps preserve color.

Classic red borscht with beets and cabbage

How to cook red borscht using technological tricks and get a 100% successful result? First of all, you need to maintain a sense of proportion and often taste the broth for salt, sugar and acid content.

Ingredients:

• rich meat broth;
• beet;
• cabbage;
• potato;
• carrot;
• tomato paste;
• garlic;
• vinegar;
• sugar;
• salt;
• a mixture of peppers and bay leaf to taste.

Beets are an important ingredient, but not the main one. The number of vegetables should be approximately the same. Excess beets can spoil the taste of the dish.

1. Pre-prepare the borscht dressing: saute the carrots, onions and beets. Add salt and sugar to taste. Season with tomato paste and remove from heat.
2. Add chopped cabbage to the broth. After 5 - 7 minutes - potatoes.
3. When the vegetables are ready, pour in a couple of tablespoons of vinegar. It is better to use wine or apple instead of alcohol.
4. Pour in the dressing, add crushed garlic, pepper and bay leaf.
5. Immediately remove from heat and leave to steep for 15 - 20 minutes.
6. Borscht, like all soups with cabbage, tastes better the next day. An important point: you need to heat it in small portions, avoiding boiling. Otherwise, the color obtained with such difficulty will disappear along with the first bubbles.

Cooking in Ukrainian

Real Ukrainian borscht is akin to a work of art. The three pillars on which it is based are juicy beetroot, rich broth and lard.

Other ingredients:

• cabbage;
• potato;
• beans;
• tomatoes;
• carrot;
• garlic;
• salt;
• sugar;
• pepper.

The best borscht is made in the summer, when the garden is full of fresh vegetables and herbs.

1. Beets are prepared separately - stewed, fried or baked. Author's options are possible here.
2. The tomatoes need to be scalded and turned into puree. Be sure to remove the skin. Pour tomato puree into beets. Add salt and sugar.
3. Stew carrots and onions together. If desired, you can add bell pepper.
4. Young milk beans do not require soaking, but they take longer to cook than other vegetables.
5. You can add one whole potato. When it is boiled, it is mashed into a puree and returned to the broth - this will make it thicker and denser.
6. When the beans, cabbage and potatoes are cooked in the broth, add the sauteed sauce to the borscht, pour in beet kvass or vinegar and only then add the beets.
7. The borscht is immediately removed from the heat.
8. Garlic and lard are converted into a homogeneous puree using a blender. Previously, this dressing was carefully pounded in a mortar. It can be spread on bread and served separately. However, borscht requires a final touch - a couple of spoons of lard with garlic should slowly melt in the pan, combining and softening all the flavors. After half an hour, the borscht can be seasoned with herbs, sour cream and served with traditional donuts.

Delicious first course with beef

It is best to cook red borscht in beef broth with sugar bone.

The broth will not be very greasy, but strong and flavorful. This is exactly the character of borscht.

Ingredients:

• beef on the bone, such as ribs;
• beets and other vegetables to taste;
• salt, sugar, wine vinegar;
• garlic.

Beef broth will require special herbs - lovage, tarragon and thyme.

1. Beef broth for borscht is cooked according to all the rules: the meat is loaded into cold water, and the foam that rises during boiling must be removed. The broth simmers slowly for about 2 - 2.5 hours; it should not boil. The finished broth must be strained so that there are no small bones left in it. Chop the meat and return to the pan.
2. Separately prepare borscht dressing from beets, carrots and onions. Be sure to taste it for salt and sugar before adding it to the borscht.
3. Boil cabbage and potatoes until tender. Once the broth is acidified with vinegar, nothing will boil in it.
4. Before cooking, add the dressing to the borscht. Taste the broth again, if necessary, at this stage the taste can be adjusted.
5. Season with garlic and herbs. Remove the pan from the stove.

Red borscht with chicken broth

You can cook light, almost dietary borscht with chicken broth.

Ingredients:

• chicken;
• beets and other vegetables;
• salt, sugar, lemon;
• garlic.

Herbs that go well with tender chicken meat include basil, marjoram and oregano.

1. Broiler chicken is cooked for no more than an hour, making sure to remove the foam. The laying hen will have to be cooked for 2 - 3 hours, but it will give off more flavor and nutrients without turning into a rag. It is usually recommended to strain the broth. Salt it before cooking and be sure to taste it. All the salt can be added to the borscht dressing, but the broth should not be salted at all.
2. Add cabbage and potatoes to the meat in the pan. To reduce the calorie content of the dish, you can omit the potatoes or replace them with young turnips, as the Lithuanians and Ukrainians do.
3. Separately cook the beets, season them with salt and sugar. You don’t need to add tomatoes to this version of borscht.
4. Sauté carrots and onions.
5. Acidify the broth with lemon juice.
6. Add borscht dressing.
7. Add chopped garlic and herbs.
8. Leave the soup to steam under the lid, removing from heat.

Ingredients:

• beets and other vegetables;
• tomato puree or paste;
• lemon juice;
• sugar;
• salt;
• garlic;
• bay leaf and a mixture of peppers.

To make lean borscht more nutritious, you can add protein-rich beans.

Dried beans should be soaked in cold water the night before.

1. Cut the beets into strips and simmer in a small amount of water until soft. Before ready, add salt, sugar, tomato puree.
2. Saute carrots, colored peppers and onions, avoiding the formation of a crust.
3. Place beans, cabbage and potatoes into the pan. Beans take longer to cook, so vegetables are added at short intervals.
4. When all the vegetables are cooked, add the sauté and acidify the broth.
5. Transfer the beets to the pan and remove from the heat.
6. Season with garlic and herbs. Let rest covered for a quarter of an hour.

Ingredients:

• beet;
• potatoes (for those who are not on a diet);
• eggs;
• fresh cucumbers;
• fresh herbs;
• lemon juice;
• sugar;
• salt;
• sour cream.

Separately prepare beetroot broth and dressing from cucumbers and herbs. To make the dish more satisfying, you can cut lean boiled meat, sausage, and fish.

1. For the decoction, cut the beets into strips or grate them.
2. Season boiling water with salt, sugar and lemon juice to taste. Carefully lay out the beets. Depending on the cut, simmer it without boiling for 5 to 20 minutes. Cool and chill in the refrigerator.
3. Boil potatoes and eggs separately. Cool and peel. Cut into small pieces or large slices. In Lithuania, hot boiled potatoes with herbs are served separately with cold borscht.
4. Chop cucumbers and greens and place on plates.
5. Pour beet broth and season with sour cream.

Borscht is a daily dish in many families, but sometimes it loses its rich color, becoming yellowish-orange. Next, let's look at tips on how to make borscht red.

How to cook bright borscht without vinegar

You can make the dish rich red as follows. In a frying pan, lightly fry the grated beets, carrots, and onions. Then add water and simmer the vegetables until tender.

To keep the borscht red, add a spoonful of tomato paste and stir. When the meat, potatoes, and cabbage are ready, add the contents of the pan. After waiting until it boils, remove the pan from the stove. Let the dish sit for 20 minutes, serve very red borscht with a spoonful of sour cream.

How to make borscht red with vinegar

You can make the dish red using table or apple cider vinegar. To do this, boil bright red beets in their skins with a pinch of salt, sugar and a spoon of vinegar in advance.

For the recipe, cool, peel, chop or chop the root vegetables. Let it sauté in vegetable oil, adding a pinch of sugar along the way, and sprinkling it a little with any vinegar. To properly make borscht red, it is important not to overdo it with acid; just a little bit is needed to fix the color.

Add the prepared beets to the finished dish at the very end along with herbs and garlic.

Making red borscht with beets is not difficult, the main thing is to study the tips below and always follow them:

We hope that these tips and videos will help you achieve the desired color of your favorite dish.

Bon appetit everyone!