Delicious, rich borscht is the pinnacle of the hostess's skill and a welcome dish on the family table. However, experienced chefs also make mistakes - for example, a salted dish. In order to prevent such a mistake and not to add too much salt to the borscht, be careful in the process of its preparation, and, if necessary, be able to quickly and imperceptibly correct the miscalculation.
Instructions
Step 1
Carefully read the labels of the products that you plan to add to the borscht. Canned tomatoes, tomato paste, or bouillon cubes and concentrates most often contain salt. If you want to add them to soup, salt it especially carefully.
Step 2
Don't cook borscht collectively - with family or friends. In the hustle and bustle, it is possible that your soup will be salted several times. If you want to involve your children or your husband in the culinary action, instruct them to cut vegetables and set the table. The soup must be boiled by one person.
Step 3
Salt the borsch when it's almost done. For three liters of ready-made soup, you will need about a teaspoon of salt. Do not add it with a pinch and do not shake it with a salt shaker over a saucepan - it is so easy to make a mistake and pour out too much. Food technologists recommend using only a measuring spoon - these tips should be followed in everyday life.
Step 4
If you are in doubt whether you have added enough spice, do not try to add an extra portion. Better put a salt shaker on the table. Borscht will absolutely not lose its taste if everyone adds salt to taste directly to the plate.
Step 5
Are you still wrong and the borscht is too salty? Do not be discouraged - it can still be saved, and without losing its taste. Do not dilute oversalted borscht with water - it will lose its flavor saturation. Pour half of the soup into a separate pot and top up with the unsalted broth. Boil the mixture. For greater richness and density, you can add a portion of browned vegetables to the borscht. Sliced tomatoes will also save the situation. Add them to a saucepan and bring the borsch to a boil.
Step 6
You can do without additives. Put a small whole potato or a handful of rice in a linen bag into the prepared soup. Boil the borscht and leave for a while. Remove any potatoes or rice that have absorbed excess salt from the pot. Serve fresh sour cream to the finished borscht - it will soften the taste. Don't add mayonnaise - this sauce contains salt and vinegar.
