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How much to add vinegar to borscht and when should it be done?

In Ukraine, the main and most delicious first dish is borsch, which has long been outside the country and just won us with its delicious taste and aroma. But not only in Ukraine and Russia do they like the first dishes with beets as the main ingredient, Poland and Lithuania, Romania and many other countries are not far behind. What conquers borscht even the most fastidious gourmets? This is excellent satiety, and bright red color, and, of course, the taste of the dish.

However, many young housewives, for the first time trying to prepare this simple at first glance dish, are faced with many questions. After all, there is a need to observe the proper laying of vegetables and the preparation of a delicious broth. They give problems and questions about the fact that often beets lose their rich color, when and how much to add bacon and vinegar, sugar, tomato paste, and indeed why. How to deal with all this and avoid mistakes? This is exactly what will be discussed in this article.

What influences the bright color of borscht?

In order to understand this question, it is first of all necessary to understand why the mistresses do not get a saturated color and what they are doing wrong. After all, it may happen that at the initial stages the dish is bright, and at the end of cooking the borsch becomes orange or pale pink.

In fact, the color of the soup will depend on the root vegetable variety, and if the result is not obtained, then it is likely that the mistress commits the two most important mistakes:

  • The root crop lost its color due to prolonged heat treatment. Perhaps, the beetroot was too early put into the broth, or the preparation of the soup tie was delayed. To ensure that the beet does not lose a bright saturated hue, it should be cooked for no more than 10 minutes, otherwise the dish can be "shed" when reheating or cooling after cooking.
  • For the preparation of borscht is perfect maroon beet salad of small size. You can also use the Kuban root, which has dark veins.

How to preserve the color of the dish? In pursuit of truth

In order for the dish to have an attractive appearance, it is recommended to add acid to it. No, not sulfuric or solar, but, for example, tomato paste, vinegar or lemon juice. This technique will allow the beet to remain bright, but this does not mean that the root can be subjected to heat treatment endlessly. How much to add vinegar to a borsch and what receptions will help to make a dish of burgundy color?

  • Beetroot is recommended in a separate frying pan, without the addition of other vegetables, with the addition of tomato paste at the very beginning of cooking.
  • Do not want to use tomato paste - arm yourself with quality vinegar and after cutting root vegetables sprinkle it with a small amount of this seasoning. And only after that you can start to fry. Do not overdo it with the amount of vinegar, so as not to perekislit taste of the dish. To taste softer, you can use a flavored product - wine or apple cider vinegar.
  • How much vinegar to add to beets for borscht? You can dilute a tablespoon of acid in a glass of water and soak the sliced vegetable for 10 minutes in this marinade, squeeze, and then fry. The addition of acid will be minimal, but the color will remain, and in the dish itself there will be a sourish.
  • Instead of tomato paste and vinegar, you can use lemon juice, and repeat the previous manipulations: the product is added at the very beginning of beet roasting.
  • At the very end of the borscht preparation, together with the beetroot in beetroot, 100 ml of freshly squeezed beet juice can be added to the borsch. This will add color and give sweetness and zest to the soup.
  • The color and sourness of the dish can be given with the help of canned or fresh (ripe) tomatoes. It is important only to remove the skin from them, especially with pickled or salted tomatoes.

Add the fried, stewed or beetroot to the dish in the last place, literally a few minutes before cooked, along with sliced fresh herbs and chopped garlic.

About other ways

How much to add vinegar to borscht and is it obligatory to do this? You can not add acid to the dish and at the same time preserve its color, for example, using granulated sugar. It is also added to the chopped root crop at the very beginning of cooking, and this method will preserve the color of the dish, and significantly improve its taste.

If you are an advocate of acid, you should know when and how much to add vinegar to borsch. This is what will be discussed later.

Why is the beet with the addition of acid sent to borscht in the last turn?

The whole point is that if you put beets fried with vinegar in a dish where the remaining vegetables are not yet ready, then this will prolong the process of their preparation. Potatoes will not be boiled, and cabbage, for example, will become stiff and tasteless at all.

So, how much vinegar should be added to borsch? Not more than a tablespoon of the product per pair of liters of the prepared dish. Otherwise, the taste will deteriorate, borsch will become too sour, and correcting this by adding extra water is not an option. Then the dish will acquire a watery aftertaste, the color will turn pale or brown, and everything will be spoiled permanently.

When to add vinegar to borsch?

How much to add vinegar in borshch, you already know. And when is it better to do it? Usually this product is added when frying beets in a frying pan, a very small amount, and already prepared beets - a few minutes before the meal is ready. This method allows you to give an amazing taste due to the acidity of the soup, if, of course, observe the proportions and follow the correct bookmarking of the products.

So, let's repeat the basic principles

  • Add the vinegar only to the beet, in a small amount, stew the root crop until it is ready in a separate frying pan and put it into the soup for a few minutes until ready.
  • We use only a good product, and the use of wine or apple cider vinegar will further emphasize the taste.
  • Do not add tomato paste and sour tomatoes if vinegar is used.
  • Be sure to adjust the acid by adding sugar: a teaspoon of vinegar will require a generous pinch of sand.
  • To taste softer, use lemon juice.
  • For cooking use only 6% of the product, in any case not the essence.

Now you know how to prepare a delicious borsch and when, how many and how many percent of vinegar to add to borsch. Enjoy your appetite and bright burgundy dishes!

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