Many peoples consider borscht to be their national dish - Ukrainians, Russians, Belarusians, Lithuanians, Poles and even Romanians. It is prepared differently in each region, and the varieties and recipes cannot be counted. Almost every culinary specialist has his own subtleties and nuances of cooking this dish. For example, they preserve the color of beets in different ways. Basically with the help of acid - acetic, citric or tomato. Sometimes, after using this method of preserving the "beauty" of borscht, you have to get rid of excessive sourness in your favorite dish.
It is necessary
- - salt;
- - carrot;
- - water;
- - sugar;
- - eggs;
- - potatoes;
- - beets;
- - ready-made broth;
- - rice;
- - baking soda;
- - high fat sour cream.
Instructions
Step 1
Add a little salt to the borscht, if its concentration in the finished broth allows. Salt interacts with acid to reduce it. It is best to dissolve a small amount of salt in hot boiled water and pour into the borscht.
Step 2
Grate the carrots. Simmer until tender with a little water in a skillet. Add to broth, stir well. Cover and remove from heat after 5 minutes.
Step 3
Remove excess acid from borscht with granulated sugar. Add a small amount of sugar to the broth, stir thoroughly and boil for several minutes. If you have not yet added stewed vegetables (beets, carrots, onions) to the borscht, then you can sprinkle them with sugar when stewing. This will also help preserve the color of the beets.
Step 4
Hard boil two eggs. Peel and chop finely. Add to borsch just before the end of cooking. The acidity of the broth will decrease.
Step 5
Cut the potatoes into medium-thick strips and add to the soup pot. Cook until tender.
Step 6
Boil the beets separately. Grate on a coarse grater and add to the borscht.
Step 7
Bring the required amount of water to a boil. Pour into the broth, after removing an equal amount of liquid or thick from it.
Step 8
Often the housewives have stock in stock. You can reduce the acidity by adding pre-warmed broth to the borscht.
Step 9
Rinse the rice well. Tie it in sterile gauze or bandage. Place the "bag" in a saucepan with borscht and cook until the rice is cooked. Then remove it.
Step 10
Add a little baking soda to boiling or boiling borscht. Mix thoroughly.
Step 11
Serve sour cream with a higher percentage of fat or cream to the borscht. Dairy products will help neutralize acid.
