Everyone prepares borscht according to their own recipe. I have been developing my ideal borscht recipe for years. More precisely, I thought it was perfect until I heard cooking tips from renowned chef Konstantin Ivlev.
He has his own recipe, and I have mine. And I decided to take a note of a couple of his recommendations. But I left my base. Who is interested in Ivlev's recipe, you can search on the Internet, we will not delve into this. These two tips will improve any borscht recipe, so take note of them too.
Two types of beets
Now I put two types (variants) of beets in borscht. I rub one beet on a coarse grater or cut it into small strips with a knife, and then fry it. By the way, I always add a little vinegar to beets to preserve color.
And I grind the second beets with a blender and squeeze the juice. This juice must be poured at the very end, 5-7 minutes before cooking. The borscht will have a bright, rich color and the taste will also improve.
Butter at the end
Also, a few minutes before the borscht is ready, Ivlev recommends adding a piece of butter to it. At first glance, it seems that this is an unnecessary ingredient that does not go well with borsch. I thought so until I tried it myself. It really tastes better.
"My next little life hack: I always add butter to borscht. For what? To just "marry" the ingredients. We often add butter to sauces in order to thicken and even out the taste. And butter in this case (in borscht) also evens out the taste with its creaminess "- says the cook Ivlev.
How much oil to add depends on how large your pan is. The first time I added a small piece, so to speak, just for testing, I was afraid to spoil the borscht. We liked it, then I started adding a little more. Now my borscht is just perfect :))
Write in the comments how you prepare borscht and how do you feel about the recipes of Konstantin Ivlev? Did you cook something according to his recommendations? It will be interesting to read.
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