Red borscht is one of the most popular soups. On Christmas Eve, we eat it with dumplings or patties, which only enhance the distinctive taste. There are as many recipes as there are people, but the basis of borscht is always beetroot decoction seasoned with beetroot acid. The soup should have an intense ruby color. If it is pale pink, something has most likely gone wrong.
Why does red borscht turn pale? This is the most common mistake
The component of beets is betanin, which is responsible for their intense color. This chemical compound decomposes as a result of abnormal conditions. It is important to remember that both time and power are important. If you cook the soup for too long or bring the broth to a boil, the red borscht will turn pale.
You should prepare it similarly to broth, i.e. set the burner to very low power so that the borscht cooks slowly and “blinks”. During this time, all its ingredients will give the best of what they have to the broth.
Why does red hogweed turn pale or lose its color? The explanation is very simple. Photo Shutterstock/superelaks
How to make borscht have a nice color? Add to the pot at the end of cooking
Spices play an important role in the preparation of borscht. Don’t forget about salt, pepper, marjoram, allspice grains and bay leaves. This will give the soup a sweet but slightly spicy flavor. it is best to cook until they are soft. At the end of cooking, you can add one additional beetroot to the red borscht. It will color the broth a stronger color. The second option is to add 4 tablespoons of lemon juice or a bit of wine vinegar at the very end. Such a small sour addition is important not only because of its color, but also because of its taste.
Source: Gazeta
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