Borscht will be perfect with this additive: try it, you won’t be able to refuse

Do you know the secret to perfect borscht? Are you keeping a family recipe, improving it for yourself, or are you still looking for a philosophical borscht stone? We found a life hack that will improve any outcome – check it out and see for yourself.

Borscht experts (and, of course, experienced eaters!) are sure that three things determine good borscht:

Both depend on many factors: raw materials, food processing principles, cooking time, steps for laying each portion of ingredients, adding garlic, chilli, dill, mashed lard… Expand a reference recipe and protecting it in UNESCO as heritage cultural property probably won’t work – after all, the details may vary. But there’s a simple secret that’s always worth embracing – it’ll cost you next to nothing, but it will really make borscht taste deeper and richer. Just try once.

Housewives process beets for borscht in different ways: some precook them in salt, some always fry them in butter, others strictly ensure that the volume of beets matches the volume of tomatoes.

The secret to perfect borscht is that the beets must first be pickled. This will properly adjust both the color and the acidity of the finished dish.

Adjust the volume and composition of the marinade according to the volume of beets you use, according to the proposed proportions. You can make it sweeter or sourer. We are sure of one thing: this is a major breakthrough in cooking borscht, each of us should try this approach 😉

Photo: Polina Tankilevich, Pexels