Beetroot is a healthy and very picturesque product. Betaine, which reduces the risk of cardiovascular diseases, gives this root vegetable a rich color. Its flamboyant beauty is used by culinary experts around the world to prepare and decorate dishes. One of the most famous beetroot dishes is borscht. It is impossible to count his recipes. Often during heat treatment - cooking, frying, stewing - the beets lose their brightness and become brown. Because of this, the look of the whole dish turns out to be careless and unappetizing. You can preserve the "pristine" color of borscht if you know some tricks.
It is necessary
-
- vinegar (table or grape);
- lemon acid;
- lemon juice;
- sugar;
- vegetable oil;
- water;
- bouillon;
- tomato paste or tomatoes;
- salt.
Instructions
Step 1
Grate the beets and sprinkle well with salt, stir. Leave it on until the salt dissolves. Salt the broth just a little, or do not salt it at all. Add vegetable oil to solidify the color. Stew prepared beets separately from vegetables. Add to borscht at the same time with potatoes.
Step 2
Sprinkle finely chopped or coarse grated beets with vinegar diluted with water.
Step 3
Boil the beets in slightly acidified water. Peel, cut into small strips. Add to borscht about 10 minutes before the end of cooking.
Step 4
Stew the beets with the tomato paste. The pasta can also be replaced with fresh tomatoes, but the effect will be less, because they have a lower concentration of lycopene, which makes tomatoes "blush".
Step 5
When stewing, you can add a little vinegar (table or grape), lemon juice or citric acid.
Step 6
Try adding sugar instead of acid. About 1 tsp. for 2 liters of water. Add only to boiling water, but it is better to put it in chopped beets before stewing. The taste of borscht will become more interesting.
Step 7
Tint the borscht with beetroot kvass - fermented beet juice. You can prepare it in advance. Wash and peel the beets. Cut it into slices of medium thickness. Fill with cold water and remove to a warm place. After 6 days, refrigerate for 2-3 days. The juice should become thick and rich in color. Strain and add to the finished borscht, immediately close the lid and remove from heat. You can make such kvass in a hurry. To do this, grate the peeled beets, transfer to a small saucepan. Add 200 ml of broth and lemon juice or acid. Bring everything to a boil, stirring frequently. Boil for 2-3 minutes, cover and remove from heat. After 30 minutes, strain and add to the borscht.
