How to cook borsch to be red. How to cook a borsch for him to be red and saved color? Delicious borsch with sorrel and tomato paste without vinegar

As the main first dish in the Ukrainian cuisine, bright delicious borscht "got out" beyond this country. Various options for this soup based beet exist in Russia, Poland, Moldova, Lithuania, Romania and other countries. What conquers this gourmet soup from different parts of the world? Of course, with its satisfaction and rich color, which gives booth booth. But many novice hostesses, holding the preparation of such a simple, at first glance, dishes often face that the beets loses its color, and the borsch does not look so appetizing how the beginner culinary counted. Or to taste the dish is obtained too fresh, and not multifaceted, as it should be relying. How to avoid such problems?

How to make the color of borscht saturated?

The fact is that when the sliced \u200b\u200bbeet is boiled together with the other ingredients directly in the boosher, they do not quite right. On the taste qualities of the dish it will not be practically affected, but the appearance will noticeably suffer. Pale bleached beet looks not very attractive, which can be noticed in eaters. Therefore, for the preparation of perfect borscht is not enough to know only the main recipe for cooking. It's hard to do without culinary tricks that we will tell you below. So, what to add to borsch, so that the beets did not lose color?

Of course, not only the taste, but also the color of the future borscht depends largely on the quality of the beet, which you plan to use for cooking. However, if the best beet is taken for borscht, it will not give warranty that the color of the dish will be saturated, as planned.

How to avoid such a situation? It is best to pre-bring beets until prepared separately from other ingredients, for example: to cook for a couple or bake (in the microwave or oven). The finished beet is clean, cut with straw or rubbed on a large grater and added to borsch at the very end of preparation. If the beet is bake in foil or cook for a couple, it will save not only a saturated shade, but also much more useful substances. And if you like the welded borsch, then you can additionally fasten the loose beet.

By the way, another wonderful way to cook delicious soup with a rich color - add. This homemade semi-finished product will make your dish delicious.

But if the bleached beet does not confuse you much, and the main goal is to achieve the bright color of the flame itself, you can separately cook a small beet and rub it not in a small grater. Then the color of your delicious borscht will be very meganasy and superappet.
It is also worth noting that the beet retains its saturated color and is not discolored in the presence of an acid. But what to add to borsch to be red, and at the same time do not spoil the taste of dishes? Many hostesses are recommended before adding to the borscht to switch the crude beets on vegetation oil with a small amount of vinegar or sprinkle with lemon juice. And some cooks add kefir, which plays the role of the acider, the color of the beet color and at the same time the original refueling for borscht. So we smoothly approached the theme of the famous Kolyki, which should certainly be present in the booster.

What to acidify borsch?

The simplest ingredient, which can give the boost the desired sour taste and will retain the beet color, is a table vinegar. However, many mistresses avoid using this ingredient, motivating it its harmfulness for the stomach. Therefore, many people do not know what to add to the borsch for the kitchenka so that it turned out tasty and useful. Usually, the vinegar is replaced with lemon juice or fresh tomatoes. In addition, the table vinegar can be replaced with natural analogs - apple, wine or grape vinegar. But at the same time it must be borne in mind that the dish can acquire unusual taste shades. Also, the acidic flavor can be achieved by adding to borsch with sour and sauerkraut or even a small amount of brine from it (if a fresh cabbage is used when cooking).

You can also give an acidic taste to a dish and at the same time make it color more intense by adding beet kvass into it. You can prepare such a kvass in advance, and immediately before cooking borsch. In order to stock up in advance with the boiled beet juice (kvass), it is necessary to thoroughly wash and clean the beet, and then cut it with too thick slices. After that, pour the chopped vegetable with cold water and remove the windowsill or another warm place for 6 days. Then rearrange the future kvass in the refrigerator, where to hold it for another 2-3 days. When beet juice thickens and acquire a saturated shade, it can be considered ready. The resulting liquid must be strain. Add kvass to borsch at the very end of cooking. With beet kvass you can cook any borsch: or a saucepan, or borsch with various meat.

At the ambulance hand, this supplement is made as follows: beetted and grate, put in a saucepan and add lemon juice (can be replaced with lemon acid). Then add a little broth, on which borsch will be boiled (about 200 ml) and bring the future "kvass" on medium heat to a boil, constantly stirring. Prepare 2-3 minutes, cover with a lid and remove from the fire. After half an hour, the beet decoction can already be added to borsch.

In addition, it is possible to add the desired sourness to the dish in the preparation of tomatoes: fresh, canned in its own juice or in the form of tomato juice or paste.
Sometimes it happens that the hostesses are abused with sour taste, so the borsch is not as much as I would like. In this case, the most ordinary sugar sand will balance the taste of borscht. Some hostesses generally consider sugar with a mandatory ingredient of this famous dish. And it is easy to explain, because the recipes of borscht there are as many as hoses in our country. Each has its own corona techniques and secrets that help make their borsch special and unique.

All fans of delicious food are accurately known that traditional Ukrainian cuisine is not free. The recipe for the most delicious borscht should know every mistress, because it is the excellent first dish that you can hook the heart of any man. Of course, this is the condition that it will be prepared correctly, without any errors.

A bit of history

This dish has all the features, traditional for Ukrainian and South Russian cuisines, they were preparing our ancestors - Slavs. He received its name because the main ingredient in the composition of such a dish is beets, and in the ancient times the vegetable was called "Borsch". From the territory of Kiev Rus, where the dish was invented, it spread throughout the surroundings and even in neighboring states. That is why at present in countries such as Poland, Lithuania, Romania and Belarus. This tenderness was very loved by the Russian rulers of Catherine Second and Alexander the second, as well as the famous ballerina Anna Pavlova, whose name also went down in history.

Varieties of borscht

There is a considerable amount of varieties of this soup, and which borscht is the most delicious, to this day remains a mystery.

Such a variety is due to the fact that each people invested in the mined recipe for something inherent in the national traditions of the native state - this in the crust changed the taste quality of the finished dishes.

All presented varieties are divided into two major categories: red borsch and cold, which in the people is also called a chiller. The chill is more common in Belarus, where it is used to use it with hot boiled potatoes.

Prepare such a dish is very simple - it is based on a pre-prepared beet, which is predefined to marine. As a rule, all ingredients are added to such a dish in the raw form. All components are diluted with kefir or other dairy products, the desired amount of boiled boiled screws are added to the common pan, and then everything is refilled by the sour cream and fed to the table.

There is a considerable number of fans of such a bright and tasty dishes. Prepare it mostly in summer or in spring, when all ingredients can be easily mined in a fresh form.

However, as many gourmets are recognized, the most delicious borsch is red, which is prepared by thermal processing of products, and is fed hot. Its main ingredients are vegetables that are initially desirable to take in fresh form. As a rule, the standard set includes carrots, potatoes, beets, cabbage, tomatoes and greens. If desired, you can cook lean borsch, but many hostesses prefer to prepare meat broth from different types of meat. In many step-by-step recipes of the most delicious boors, it is recommended to use decoction of chicken or pork. With such a meat combination in broth, the finished soup is obtained the most fragrant and gentle taste.

Before serving the finished dish on the table, it is filled with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such a soup is especially common with garlic and bread.

The most delicious borscht: step-by-step recipe with photos

In order to prepare excellent soup, which is the king of traditional Ukrainian cuisine, you do not need to have a lot of skills in the field of cooking. It is enough just to understand the sequence of cooking ingredients, as well as to know how to properly cook tasty and transparent broth for the future soup.

Step 1. Preparation of broth

Many famous cooks are recommended for the preparation of the most delicious borscht use pork or in extreme cases chicken. In the case of selecting the first option, it is best to take the chest and bones for cooking, which can be cheap to buy in almost any meat store.

The preparation of the broth should be started with cooking bones, which should be pouring cold purified water. After that, the pan should be covered with a lid and put cooking on the stove. As soon as the content starts to boil, the fire should be reduced and start gradually shooting the resulting foam. Correct actions at this stage will provide a tasty and transparent broth.

As practice shows, for the most delicious bunch of bones, you need to cook for a couple of hours, without turning off the fire and remove the foam regularly. After that, they need to add meat in the amount specified in the selected recipe. In such a composition, the pan must be kept on a weak heat over a couple of hours.

In the event that the broth is prepared from the chicken, it will take about an hour or two for its preparation. If such a version of the broth is selected, it is not recommended to add a different type of meat so as not to kill flavors.

Ingredients

In the classic recipe for the most delicious Ukrainian borschk, it recommends take a standard set of ingredients. It necessarily includes bright red beets (in some recipes is called Buryak) - a pair of roots, no more than 0.5 kg of fresh cabbage, a pair of carrots of medium sizes, as much bulbs, five potatoes. This is the main soup set, which is designed for broth, cooked from 800 g of pork meat.

Step 2. Preparation of ingredients, their pre-treatment

All components of borscht must be in advance and clean from the peel. After that, potatoes need to cut into medium-sized cubes. As practice shows, root crops, chopped in this way, give the finished soup a special taste.

In a separate plate should be labeled on a large grater of beets. Many prefer to cut it with straw or brooms manually, but in the recipes of the most delicious boors, it is often said that the vegetable, crushed in this way, attaches the most original red or even burgundy dish. After the beet is processed on the grater, it should be sprinkled with the juice of halves of lemon and, thoroughly mixing, leave in a cool place for 15-20 minutes.

Cabbage needs to be chopping that most owners do with the help of an ordinary kitchen knife. However, in the modern world there is a considerable amount of fixtures that can also be used. Some cooks are recommended to grind vegetable by cubes, however, soup do not change from this taste.

Step 3. Preparation of filling for borscht

The most delicious Ukrainian borsch becomes only if the hostess uses the hosted with garlic fat as a refueling. To make her cooking, you need to take a small piece of this product (about 50 grams) and thoroughly crushed it. After this procedure, a pair of garlic teeth is added to the overall bowl, and in such a composition, the mass is given in the mortar until the state of homogeneity is formed. In the finished form, the refueling need to cover with a food film and put it in the refrigerator until it is required.

Some experienced housewives advise the old fat to prepare such a mixture, which has a slightly yellowish color. However, on a par with them, there are recommendations regarding the use of fragrant scuffs with spices.

Step 4. Cooking roasted

Properly cooked roasted is the element without which the most delicious borsch will not work. The photo depicting the bright red borschk is made clearly transmitting the color that should turn out from the dish, if the roaster is preparing correctly.

At the very beginning you need to warm up the frying pan, it is desirable with a non-stick coating, which should be pouring a small amount of sunflower oil. After it is warming up, you need to put carrots on the pan, grated on the grater, as well as crushed onions. After that, it should be sent to them 3-4 tomatoes, pre-purified from the skins, or 2-3 spoons of tomato paste. Vegetables in the process of frying you need to mix well. After some time, it is necessary to add beets to them and mix well. Everything that is available in a pan is covered with a lid and stew for 10-15 minutes.

Step 5. Cooking borsch

To begin with, it is necessary to heat up to the condition of boiling water prepared broth, in which prepared potatoes and chopped meat should be sent. In such a composition, the dish is prepared for 10 minutes, after which it is necessary to add a chopped cabbage to it, continuing to cook on fast fire for a short period - about 10 minutes.

After the vegetables start becoming more or less soft, the fire should be reduced and add to the pan prepared roaster. In such a composition, everything is boiled until the full preparedness of vegetables, refueling made from salla and garlic is added to the borscht, as well as finely chopped greens, salt, pepper and other seasonings to taste. In mandatory, it should be added here by 1-2 laurel leaves, which give the dish not only a pleasant aroma, but also some piquancy.

Tricks in cooking

How to prepare the most delicious borsch, any good mistress should know. This dish can become special, if in the process of its creation to follow the main instruction and know some small tricks.

Considerable part of success is correctly selected products. For the preparation of borscht should not be afraid to take too fat pieces of meat - the juiciness and softness of the broth, as well as its saturation, have never been harvested with a finished dish. Separate cunning lies in the choice of beets: it is better to take small sizes. In such root plans there is a smaller number of accommodations, which provides a greater juice of the fetus and, as a result, the brighter color of the ready-made borscht.

In the event that the potato selected for cooking is too raffee, it can be cut more larger - by the time the cabbage is welded, the potatoes will not have time to weld to the state of the puree. In some families, they prefer to pre-fry in front of the bookmark - the vegetable is obtained not only dense, but also in a special delicious.

In the total composition of the ingredients, the Bulgarian pepper can be used - it will give a kind of highlight ready to taste. Such a vegetable is best to choose in the market. The fruit is ideal for green and pretty non-marketable on appearance - such will be the most fragrant and saturated useful components.

In the event that the boards for cooking are used different types of meat, it is best to take it in proportion 1: 1.

As a refueling, you can use not only fat and garlic. For a variety At the final stage of the preparation of soup, you can use foiled oil, roasted squalls or simple sour cream with a maximum fatness percentage.

In order for the soup to be the most fragrant, after cooking a pan, it is advisable to climb into the towel and leave it for the past six hours - the result will pleasantly surprise.

The recipe for the most delicious borscht, which is presented here is not standard. It can be diversified in any way at the request of the hostess. Some add their secret ingredients to such soup, which improve the quality of the finished dish. An example of those may become legumes, mushrooms or some special spices.

Borsch is a kind of soup, cooked on the basis of beets, giving it pink-red. Some say that the name of the borscht occurred from the combination of the words "brown soup", and others - from the plant Borschevik, whose leaves were used in food. Invented this dish in Kiev Rus, although they prepare it for a long time all over the world. The most important thing when cooking this first dish is to know how to keep the color of beets in the booster.

Types of borsk

It should be noted that there is no single way to prepare borsch. Everyone is prepared in different ways: with bird, lard, mushrooms, beans, fish. And on European standards, it should not contain pork. Only one ingredient remains constant - beet. All borsch recipes are divided into two groups:

Cold. He is preferred to prepare in the hot season without the use of meat. We take pickled, boiled beets, add parsley, onions, dill, garlic, sausage, boiled eggs and fermented egg products.
Hot (red). His preparation occupies a lot of time, the hostesses use meat broth, beets and many other vegetables. And it is necessary to cook it so that the beets do not lose color in the booster. A dish is served with garlic to the table, sometimes with pampushki instead of bread.

What are added to borsch?

Borsch is a source of vitamins, so all the vegetables should be taken fresh and high quality. The main products needed to prepare a delicious and fragrant first:

Meat. Everybody has a different preference: a mixture of beef and lamb, pork ribs, poultry meat (goose, duck, chicken or turkey legs), a set of smoked sizes.
Vegetables. For red saturated color, chose dark and sweet beets. Potatoes are taken of solid varieties, and for thick soups, tearful vegetables are used, adding fresh juicy cabbage and ripe tomatoes. In addition, carrots and onion ripen will be required.
Seasoning. To enhance taste, black pepper is added - peas and ground. Significantly improves the aroma of garlic and greens, consisting of dill, parsley and celery. In conclusion, you need to add a bay leaf.
Various additives. You can add fish and fish canned food, mushrooms, beans and even dried fruits. The main thing is not to be mistaken in the combination of products.

Everyone is desirable to try and not be afraid to experiment. And most importantly - so that the beets did not lose color in the booster and it looked bright, colorful and welded.

How to quickly cook beets?

Many dishes are prepared from boiled beet. It is not recommended to clean it before cooking and baked and cut off the root, otherwise it will light up and lose mineral salts. Thoroughly flushing, it is put in boiling water and covered tightly with a lid. To accelerate the cooking process, come as follows:

put on fire a saucepan with beet and cook it for an hour;
remove from the fire and hold 10 minutes under the jet of cold water;
large root roots to cook on fire a third of the hour;
cool - and vegetable ready.

Beets in the boosher does not lose color if with her cooking into the water to put half a teaspoon of sugar per liter of water. The same effect will be with the addition of citric acid and vinegar. It should be noted that the best varieties of beet roofs have a flap and thin skin.

How to save beet color without vinegar?

Often for borscht and salads use the rubbed beet. In order for her color to be preserved juicy and bright, her thickly sprinkled with a cook salt and leave it for some time to the full dissolution. In this case, periodically need to mix so that all the contents are completely soaked. As soon as the salt is dissolved, the beets are watered with vegetable oil to fix the effect. The resulting mass is added to borsch. You can not be afraid that the color of beets when boiling will change. Is this a description and will be the answer to the question of how to keep the color of beets in the booster? It is only necessary to remember that the beet was salty, and not to reduce the soup.

In order to weld a tasty and beautiful borsch, listen to the advice of the professional. It gives the following recommendations:

Meat. For borscht, a low-fat piece is suitable, better without bones, from which a darker and muddy broth turns out, and a specific smell appears. Before cooking, meat must be carefully flushed.
Bouillon. It is necessarily recommended to boil on low heat. With severe drowning, broth suffers. To improve taste in it, the onions are added - cleans the torment, carrots - gives beautiful color, celery - improves the taste.
Beet. For borscht use only raw beets.
Pierced. It is prepared from carrots, onions and beets. So that the beets do not lose color in the booster, vegetables are extinguished in a small amount of oil with the addition of broth and on slow heat. At the same time, they give all their fragrances and acquire a saturated shade.
Whirl. In the finished roaster to give a special taste and the colors are put a small amount of tomato paste. For acidification, sometimes lemon juice or dry wine use.
Salt. Salt put before bookmark beets so as not to spoil the color.
How to save the color of beets in the booster? To do this, only after the readiness of potatoes and cabbage, they put roasted in the saucepan and do not boil.
Insist. Welded borsch must stand at least half an hour, vegetables for this time will give their taste broth.
To warm. The finished soup can be warmed up, but it is impossible to boil, otherwise it will fit and the color will worsen.

Add an acid so that the borsch was red

The fragrant and saturated color of the soup excites appetite and brings pleasure while eating. But the trouble: often the beets in the boosher loses color. What to do? Give the soup a bright burgundy shade can be in different ways. One of them is the addition of acid. For this use:

Apple or wine vinegar - splashes beet before you put out.
Tomato paste - joine during the preparation of stewed beets.
Lemon juice - a small amount of juice is added at the beginning of the passer. It is used by those who do not like vinegar.

In order for borscht, it is beautiful and bright, you need to try several ways and choose the best.

Several secrets allowing you to keep borsch bright

Some people do not like or cannot eat fried vegetables, then there are other ways to make a rich bright borsch. How to keep the color of beets during cooking borsch, without resorting to the roast? This includes as follows:

Remove meat from the finished broth, lower the beet pre-cleaned and cut in half. Add vegetables to broth. Third hours to get beets, grate it on the grater and, after the readiness of all vegetables, add to the saucepan. Bring to a boil and turn off the fire, leaving it.
Cook beets in the peel. To do this, thoroughly flushing the vegetable, omit it into boiling unsalted water and cook for an hour. Getted beets on the grater and add to the finished borsch, which is for another two minutes on fire.
Pure washed and purified beets in the raw form grate. Put in a bowl and pour boiling water. After that, proceed to the preparation of borsch. In fully finished soup add beets and hold on fire for about five minutes.

If the option you choose did not give the desired result, experiment yet. Next, we discuss why the beet loses color when cooking borscht.

Tricks culinary

Many are lost in guesses, why a beautiful red color of borscht at the beginning of cooking to the end loses its attractiveness and becomes a yellowish tint. The secret is as follows:

Long processing beet. When adding beets immediately after the broth is ready, the pigment is digested and the broth acquires an ugly color. Beets are put when the soup is completely ready, and hold it on fire for no more than five minutes. On the second day, heating borsch, do not bring it to a boil so as not to spoil the color of the broth.
Use special varieties of beets. The beauty and taste of your boards depend on the selected variety of the root. Salad beets are well suited, having dark burgundy color on the cut.

Given these two features when cooking borsch, you can count on success.

How to cook red borsch without meat?

The shade of broth borscht, in fact, does not affect his taste, but the burgundy color excites the appetite and makes it more attractive. How to save the red beets in the booster, if you cook it without meat? Consider two ways:

Beets are boiled separately: it is washed, placed with a peel in a saucepan with boiling water and boiled up to readiness about an hour. Salt add undesirable, it will be tough. The finished beet is getting, a clutch on a large grater or cut and add to the ready-made borsch, bring to a boil and turn off the fire. Insist and serve to the table with sour cream.
The vegetable is baked in the oven: pre-well washed beets wrapped in foil and put in a preheated oven for a 50 minutes. After that, get it, cool, clutch and add to finished borsch without meat. The saucepan is left on fire for another one or two minutes - and the soup is ready. Give him a minimum of 30 minutes - and you can eat.

Everything is done very simple. To get beautiful and tasty, try different options.

The secret of the horses: the shortest borsch

Very many hostesses try a large number of different boards preparation recipes - soup, who has millions of fans. All cunning is how to cook borsch to keep the color of beets. Here is one of them:

Clean beets and cut it on 4-6 parts.
Lower the pieces in the finished boiling broth and cook a quarter of an hour.
Add all that is needed by recipe: vegetables, meat, greens, spices are in normal order and quantity.
After the potato and cabbage is ready to turn off, get the beet pieces. In appearance they will be pale and abnormal, but the hostesses claim that it should be.
Beet can cool a little and grate. It turns out that in its color is preserved bright.
Add it to the soup, stir and insist about 15 minutes. Boosch can no longer be boiling.

According to the proposed recipe, borsch is obtained bright, very saturated beet color and pleasant taste. The hostess argue that they have never seen more colorful borscht.

Why does the beet in the fire loses color?

True borsch is always saturated pink-red. But many mistresses complain that after readiness, the borsch acquires a pale orange or in general a brown tint. What is the reason? In improper product preparation. Experts give the following tips:

It is necessary to cut vegetables for extinguishing, and do not rub on the grater.
Special attention is paid to the beet variety. It should be salad with thin skin and a little flattened in shape. Sing - dark, without whitewashing.
Vegetables necessarily need to stew and before the ending slightly add acetic acid, lemon juice or tomato paste.
After adding a roar, borsch will not boil, but only bring to a boil and immediately turn off.

After readiness, the soup insists and is fed to the table. It does not lose colors and the next day.

Red Borsch in Multicooker

Ingredients are all the same, nothing new:

Meat ishes and cooked in a separate pan within five minutes. The content is then overflowing into a slow cooker, chopped vegetables are added, except beet. Bold salt, greens and seasonings. The timer is installed for 20 minutes.
While everything is brewed, prepare beets: it is washed, clean and clutch on a grater or cut with a knife. Oil and stew vegetable to prepare, slightly adding water to the frying pan. To save the color, it is allowed to put a bit of sugar and all the contents are pouring into a slow cooker. Borsch, delicious and bright color, ready.

It should be noted that any skill comes with experience.

Instead of imprisonment

How to save the color of beets in the booster? This is the main task in cooking with all your favorite first dish. Often the hostess is assessed by the ability to prepare borsch. Like any other people's dish, it is preparing for numerous recipes, and as a result of experiments, it is possible to find optimal. Each hostess has its subtleties and secrets of its preparation, allowing to preserve a bright beet color and an excellent taste.

Many consider soup in one of their favorite soups. He is so rich, fragrant - sin not to love him! But not everyone gets to make it bright red. In the cooking process, the capricious soup loses color and becomes orange. Honestly, Borsch is not obliged to be burgundy. The color does not affect the taste. But if you just want? Or the household knocks the fist or spoons on the table and require certainly red borsch! Let's see what can be done to give the soup the desired shade.

What affects the color?

To understand how to get a red borsch, you must first figure out why you do not achieve the result. After all, it happens and so - in the process of cooking, the soup looks rich-burgundy, and at the end of the preparation turns into an orange.

The color of the boards depends mainly from beet. Therefore, if he does not work red, it is possible that you do wrong with this vegetable. Two main "beet" rules:

Beet loses color from long thermal processing. Perhaps you are too early to lay this vegetable in the soup? Or just boil the borsch for a long time? So that the dish did not lose color, try to boil the beet for no more than 10-15 minutes. It should be borne in mind that even if you managed to make burgundy borsch, it can "polish" when repeated warming. So try to warm up the soup quickly, in small portions. If there is a microwave - it is best in it.
Borsch requires the use of special varieties of beets. It is better to take a salad, dark burgundy. Or grade "Kuban Borschevaya" - it is rich-red, with dark streaks.

And now we'll figure it out what to do to keep the color you need.

Solota will help

Do not be afraid, we will not add salt or sulfuric acid to borsch. Let them leave them for experiences in chemistry lessons. We will save tomato paste, vinegar or lemon. Acid will help the beets to stay bright (but this does not mean that after such treatment it will be possible to digest).

To make burgundy soup, use one of the following ways.

Pass the beets separately from the rest of the vegetables. After you posted it on a frying pan, immediately pour tomato paste - so wear.
If you are not confused by borsch with vinegar (some against adding it to this soup), you can use another method. Before the pass, sprinkle the beets with a small amount of vinegar, mix well. Do not overdo it! Vinegar must take good quality in order not to spoil the taste of borscht. It is better not to use the usual table. It is more expedient to take wine, apple or crimson vinegar. The taste and aroma of soup will be softer.
Do not want vinegar? The beet color can be saved using lemon juice. All the same: add a small amount at the beginning of the passage.

The beet, treated with acid, is added to the soup in the latter all, after all other vegetables. Otherwise, it can prevent qualitatively prepare potatoes or cabbage.

other methods

Do not want to add acid to borsch? Do not add! It can be made in red and in other ways. For example, use sugar. When you spasore beets, add some sugar into it and mix. It will not only help save the color, but also give the soup to taste unique shades. By the way, before sugar added almost any first and second dishes - soups, meat, sauces. It was done in order to strengthen the taste of dishes. Unfortunately, this tradition is almost forgotten now. We advise her to revive. You will feel the difference! Roughly speaking, sugar is a kind of analogue of sodium glutamate. Only harmless. Any dishes with the addition of a minimum amount of sugar are much tastling.

And what if you do not want to fry the beet? Nothing wrong. We will be able to make borsch burgundy and without this stage. There are several more ways to save the desired shade of soup. They will especially like people who do not like to add many roasted products to the first dishes.

This method is incredibly simple. When you have a broth, remove meat out of it. And now put the peeled beet in the boiling broth - entirely. If the vegetable is too large, then in the "full size" may not have time to welcome. Greater beets cut in half or by quarter. Further lower the potatoes into the broth and cook borsch, as usual. After 10-15 minutes, get the beets and until set aside. Wait for the soup almost ready. Now the beet can be launched on the grater, add to the rest of the ingredients and cook for about 3-5 minutes. "For reliability," so that the color is preserved is certainly, grated vegetable can be sprinkled with vinegar or lemon juice. But it is already optional.
You can do otherwise. Cook beets separately. Entirely, in the peel. Well wash the beet, fill with hot water so as to cover the roots completely. Important detail: It is not necessary to salt water! Salt will make the beet rigid. Cooking vegetable need 50-60 minutes. You can also bake beets in the oven. Wash it, wrap foil and send to hot (180-200 degrees) oven. Baked beets from 50 minutes (small) to one and a half hours (very large). You can do without foil, but then the root crops will wither (it does not affect it).

So, we have a finished beet. We need to graze it and put in the already welded borsch. Then the color will be perfectly preserved. Let the soup get even literally a minute-two and remove from the fire.

And the last way is also very simple. How to start cooking, wash the beets, clean and crude (!) Sattail on the grater. Now put it in a bowl (it is preferable to metallic - it will preserve the temperature better) and pour boiling water. All about the beets forgot! Cooking borsch, as usual. And when, until the end of the cooking, it remains literally 5 minutes, we drain the water from beets and add it to the soup. All, boiling for about 5 minutes and enough. Borsch will get a very rich shade.

Now you know why your favorite soup can change the color. And what to do to avoid this. We wish you successful culinary experiments and a pleasant appetite. As well as inspiration. And your borsch will definitely get exactly that shade you have sought so hard!

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To get a saturated barding color, the borscht replied in this matter. To get a red color of borscht, cook borsch in your favorite recipe, and at the end of the cooking add a few beet juice to which it is necessary to add a little bit. Soup bring to a boil and remove from the fire. The longer boils, the little Borsch becomes.

So that the borsch was red or even burgundy not only good beets need to be chosen, but also when passing onions, carrots need to add tomato paste. When the onion carrots almost agreed or roasted, add 2 tablespoons of tomato paste. This is based on a 5 liter saucepan. It is still important, in the soup to lay the beet already welded, and not raw. It is added at the very end of cooking. And before this 10 minutes before it add roasted vegetables with pasta. After you already put the beet, you do not need to boil it for a long time, otherwise the color will digest. Enough 2-3 minutes and turn off.

If you cook in a chain, vegetables first prepared for a couple, and at the very last moment boiling water and it languishes there for some time. At the same time, a saturated color is preserved, the beet is completely saved. The second little trick is the usual tomato refueling. It will not be bright red, but the colors will add a little.

I can give advice so that the borsch was not just red, but saturated beet. Cooking borsch as usual: I can make meat on the bone of hours 2, remove the meat, cool, cut, separately by filter the broth, we add chopped meat, put on fire, salt. We put into the broth (which does not boil rapidly, and on the boiling border) with a laid cabbage, after 3-5 minutes potatoes, after 5-7 minutes of refueling, cook it all until potato and cabbage is ready. And last ones put the beets prepared (about this later) and finely chopped Bulgarian peppers, bring quickly to a boil, turn off (the whole point is that the beets are not subjected to long-term boiling, quickly boiled off-turned off), then add garlic and greens. Mmmmmm ... Feel the flavor of borscht? ... oh yeah, most importantly, about the preparation of beets. So, so, the beets are drunk without cleaning, on slow fire, until prepaid, with the addition of a pinch of sugar, salt, and a table. Supplements of acetic acid. Enjoy the beets, cutting cubes, and a paceper on slow-slow heat with the addition of vegetable oil, chopping sugar, and sprinkled with acetic acid. It will be the prepared beet, which is added to Borsch last. Thanks to this, borsch will be saturated color. The struggling must be broken by 15 minutes.

The secret of the red borscht in the roaster.

Make Sun, as usual, with one condition: when you pass the beet, do not hurry to add it right away to borsch. It needs to be sent at the last moment. Beets, greens and immediately turn off the borsch. In this case, the borsch will become saturated red, will not lose color.

Bon Appetit.

To borsch with red, beet needed. At the time when the broth was boiled, I make a refueling, which consists of onions, carrots and beets. Billing goes to the future borscht last. That is, I add a refueling, waiting for when boils, and turn off. If you cook for a long time, the color will not be so saturated. It is possible to make boosch in red add to the refueling of tomato paste (the combination of beets + tomato paste will give a very saturated color), but it is already an amateur.

Read carefully all the answers about how to do, to borsch was red, and agrees one hundred percent with their authors.

Yes - I need beets here (Buryak, they speak Ukraine). It is she who gives red to the boors. But here you still need to consider such a detail (and they also wrote about it). Just one Buryak will not make a brick-red borsch. The longer borsch, the time it becomes darker. To quot color; it does not goqot;, you need to add some vinegar or citric acid (that is, chemistry;). Need swift; ..

Interestingly, I always have a red borscht reminder a solution of manganese. Not really I love him therefore.

In general, I believe that bags called quot will be sold soon; red borsch. You add it to the saucepan - the color and taste is identical to natural. There is a little bit of potatoes to crumble and add a facade ...

In general, this day is not far away. The special for the preparation of natural (and nutrient) first courses is less and less.

Everyone who answered delicious; On this question, you need to put in the Red Book!))

I am a grinding beet with a bow and carrot until the frying pan is ready for water (without vegetable oil). The beet will give its swelling; Color in an acidic environment. You can add tomato, lemon or vinegar for color and acidity. I add a spoon of tomato paste. When meat and cabbage are ready, laying out stew vegetables in a saucepan and wait when it starts to boil. Just boats - turn off. Within 20 minutes, the cabbage is painted and borsch acquires the desired color.

Very simple, you need to add a spoonful of vinegar when cooking beets and the color during cooking will not change, but will remain saturated and bright.

To borsch, it is possible to boil a red cut.

I make passion separately in a pan. Onions roasting, carrot and bubble.

Tasha until readiness, and then lay out in a pan with a broth in the augues of the moment and only boils, I clean.

I read one recipe and came to horror. Advise cooking more than 40 (!!!) minutes.

There is a way, but I do not use it. So that the cut does not lose color you need to add a spoon of vinegar or lemon.

Borsch is one of the favorite my dishes. It is very tasty and in my opinion it is useful if the borsch is cooked correctly. Well, the recipe for cooking itself can be found on the Internet without problems. There you can also find a list of products that are needed to cook it first dish.

Why the borsch is red, because the beet is added to it. Moreover, there are several cooking recipes, but the beet must be necessary. I am a beet with a frying onion and carrots on a frying pan and I add to borsch. Moreover, add even at the end and a teaspoon of vinegar 70 percent. Vinegar Hytsieve holds and some taste attaches. And of course you should not digest Borsch himself.

When roasting vegetables, you need to add the floor of a teaspoon of vinegar. Then the beet will save its color, as well as sweet beets a little skislit it. You can also not fry vegetables, then the beets will not lose its color.

The real Ukrainian borsch is always a beautiful saturated beet color. But not all mistresses can cook such a borsch. How to cook the boards of saturated burgundy color?

I open your Secret;. So that Borsch did not lose its color over time, and the potatoes and all the ingredients were painted in a burgundy color. It is necessary to boil the borsch in two hands. Those. One hand throw a roaster (beets with carrots and tomato), and the other is turned off. Beets should not boil, otherwise saturated color you do not work.

And when the beets can be addicted to the pinch of citric acid or vinegar.