As a rule, if I don't have big plans for the weekend, I cook something substantial and more or less complex.
This time, I finally got around to making borscht.
Borscht is a delicate dish; it’s no wonder that knowing how to make it has long been considered an indicator of a woman's suitability as a wife. However, most wives and husbands are not even aware that their borscht doesn't quite live up to perfection. And today, I will share a couple of tricks for preparing great borscht!
One of the main advantages of borscht is its color; mine turns out like this:
The secret lies in properly preparing the beets, which need to be sliced, lightly fried with tomato paste added, and then simmered for a long time (until cooked) with vinegar and sugar (you can add more sugar – I used 2 teaspoons with a generous heaping spoonful for 3 beets [about the size between a mandarin orange and an orange]).
By the way, here we also see some small tricks for cooking broth: adding dill stems, onions, carrots, and peppercorns for greater richness. The aroma of such a broth is very appealing!
And if you add chopped garlic and dill to the ready-made beets... You’ll want to eat it even without adding it to the borscht – it smells so good :D
And always cut all vegetables with a knife. I think chopping vegetables for soups on a grater is a complete insult to the product. At first, it may be difficult to cut carrots with a dull butter knife, but over time, skill and awareness of the need to acquire a normal knife will come to you! :D
Let's eat! It's unbelievably delicious right off the stove. I can only imagine how magical this borscht will be tomorrow or the day after :)
