How to cook borsch beautiful red color. My secrets tasty borscht

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Borscht is prepared, I think every family. And each family has its own cooking secrets. Today, I will share my, I hope someone will be useful and interesting. Recipe itself will not describe, I think everyone knows how to cook soup. Only then did my tricks.

The first secret

So, in order to soup was rich red color, need, first, good beets. Not such that with white veins, it did not seem real (sorry, do not know the variety), and the bright and dark in color.

The second secret

I always rubbed with the beets on a fine grater, so releases more juice, respectively, the color will be more intense. Grated beets immediately send in a pan with hot oil.

The third secret

Immediately, without losing a second, to add beet vinegar and stirred rapidly to the vinegar evenly distributed on the beets. The fire at the same time big enough, but not at the maximum. How to take the vinegar: it all depends on the number and volume of beet borscht, which you cook. I add about 1 tablespoon.

That is, perhaps, the secret of the color preservation. It does not allow vinegar beets lose brightness of color, and the soup becomes a pleasant acidity.

The fourth secret

Then add 2 beet comminuted garlic cloves. Fry beets and 10 minutes post in a pan, which already cooked cabbage, potatoes, meat and zazharki of onion, carrot and tomato paste.

The fifth secret

Speaking of zazharki. First, fry the onions and carrots, about 3-4 minutes. Then add to the vegetables 1-2 tablespoons tomato paste. Not sauce or ketchup, namely tomato paste. Borsch turns richer flavor, and color becomes redder.

six Secrets

Once roasted beets I shift into the pan to the other ingredients, add a little more sugar in a saucepan. About half a teaspoon or a teaspoon of whole, despite how much borscht.

For what it's doing. First, a little sugar will soften the taste of vinegar (especially if you overdo it with him), and secondly, to emphasize and make a more pronounced taste of our main ingredients - beets.

Here are my secrets. Even the next day, when the soup warm up, he does not lose its brightness remains the same dark color. But the taste is! Share in the comments of his secrets of cooking borscht!

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