Surely every housewife wants her mealswere tasty, nourishing and rich in color. This is especially true for soups. Soup in the recipe must necessarily be a pleasant yellow color (due to carrots and butter), and the borscht must necessarily be saturated red-burgundy (due to beets). But, unfortunately, it is not always possible to achieve the desired brightness of the color. And if the first dish turns out to be red, then after a while the color leaves. How to save it? This is where ordinary table vinegar comes in.
Why add vinegar to borscht?
After reading the recipe, many hostesses are wondering:Do I need to add vinegar in borscht? It seems that the acid can affect the taste of the dish. In fact, if you follow certain rules, vinegar will not harm the taste.
So, why add acid to borscht?Firstly, the vinegar essence helps to give brightness and saturation to the color. Secondly, thanks to the use of vinegar, red borscht remains red, and does not become after some time unclear. Borsch will be real, and not resemble soup only with beets.
Third, if you use the ingredient correctly(know when to add vinegar to borsch), then the dish will end up with a pleasant sourness. Even if you do not cook borscht from sauerkraut, it will have a sour taste. This is a great option for those who love borscht more.
When to add vinegar in soup?
So, we figured it out. Vinegar in borsch is a necessary and very useful thing. Now it remains to figure out when to add vinegar to the soup.
This ingredient is added to the dish duringcooking beets. Experts advise making carrot-onion and beet roasting separately for this soup. Sliced onion and carrots rubbed on a coarse grater are fried in a separate pan. And in a separate skillet grated beetroot is fried.
For starters, beets are roasted over high heatA couple of minutes. Then reduce the fire and add a little broth from the soup. Simmer the beets for a few more minutes until it becomes soft. When to add vinegar in soup? Acid is added at the last stage of cooking beets. After you add the sour ingredient, you need to stew the vegetable for another five to seven minutes. Then the beets are added to the soup.
How to add vinegar in soup?
Now let's determine the amount of acid. When to add vinegar in borsch - we know. But how much and what essence is better to use?
For cooking borscht should take the usualTable (6% or 3%) vinegar. The amount of acid will depend on the volume of your pan, on the amount of broth and the beets themselves. As a rule, one tablespoon of vinegar 6% is added to one liter of water. That is, if you have a three-liter saucepan, then you need to add three tablespoons of table vinegar to the beets.
Для смягчения кислоты используется сахар.On one tablespoon of vinegar should add one teaspoon of sugar. He pours himself directly behind the vinegar into the skillet with the beets. For those who love sour soup, but cooks them from ordinary cabbage, you can reduce the amount of sugar or not add it at all. If sour soup is not your favorite dish, but you still want to keep the color and its brightness, you can reduce the amount of vinegar or add a little more sugar.
Some nuances
So, we know when to add vinegar to borsch,how much it is needed and why this ingredient is needed. Sometimes questions arise: “And if there is no vinegar in the kitchen, there’s no time to run to the store. What to do? ”Cooks say that vinegar essence can be replaced with regular lemon juice. In the dish is added, again, a tablespoon of freshly squeezed lemon juice per liter of water.
When in doubt, add vinegar to borscht,You can use citric acid. It will also retain color and add sourness to the dish. It must be added, as they say, "at the tip of the knife." It is much more concentrated than lemon juice, so there’s nothing to do with tablespoons. Sprinkle half a teaspoon of citric acid on a large saucepan, add a teaspoon of sugar - and ready to replace with vinegar.
Remember when you add vinegar to borsch,Be sure to consider: do you use tomato paste with vinegar, do you put canned tomatoes with acid in the soup? Read the composition of the products. If they already contain vinegar, then try to reduce the amount of the ingredient in the pan with beets.
And the last. Whether other vinegars add vinegar to borsch, whether you will do it, practice will show. But remember, it is added to the roast of the beets, and not in the pan itself!
