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You don't need to be Yevhen Klopotenko to realize the value of borscht for Ukrainians. Therefore, each region, and often even each housewife, has her own recipe for borscht. And that's great! Because of this, many borschts are not borschts, but simply beetroot soups. Tasty, but far from ideal. Therefore, it is worth turning to the recipes that our grandmothers used.
Real borscht starts with broth. It is the basis that determines the entire taste of the dish. If you think that just throwing meat into water is the right thing to do, then you are deeply mistaken. Beef or pork should be cooked slowly, gradually releasing all the juices and aroma. The secret is to take your time. The fire should be small. So the broth will become saturated.
Vegetables are a kind of magic of Ukrainian borscht. Beets, carrots, potatoes, cabbage - all these ingredients should be felt in the finished dish. Therefore, it is worth frying beets with carrots and onions separately, bringing them almost to caramelization. Add a little tomato paste to make the color of the borscht even richer. And stewing vegetables will help reveal their taste as much as possible.
And did you know that vinegar is needed in borscht? That's right! Without it, the dish will not be the same at all. And vinegar is important not only for the color, which becomes richer, but also for the taste. A slight acidity in the dish makes it perfect! You also need to add sharp notes. You can, of course, throw pepper. But it is better to choose garlic. It will also add an incredible flavor to the borscht!
By the way, there is another interesting secret that few people know about. After cooking borscht, you should let it stand for a while. Ideally, if you wait until the next day. But a few hours are enough. Why? This will allow the ingredients to better open and combine in the dish. And, of course, don't forget sour cream and delicious and fragrant garlic donuts!
