We always want everything on our Christmas Eve table to be perfect. Unfortunately, reality sometimes tests us. This is usually the case with red borscht. We cook it with the greatest care, and it loses its dark red color just before serving. This may be due to several errors.
The beautiful shade of red borscht contained in beetroot is responsible for its beautiful shade betaine. This substance is characterized by: it is unstable and decomposes under the influence of various factors. One of them is high temperature.
Red borscht will lose its color if we cook it too long and too strongly. This soup should not be kept on gas beyond the time specified in the recipe. Same borscht should not be cooked over too high heat. It only needs to “puff” gently on low gas, and not boil. Remove it immediately when the vegetables become soft.
Moreover, red borscht can become much darker, than we expected. Then usage may be the reason for the unexpected change too many beets. The reason may also lie in too large a portion of beet leaven. Therefore, it is worth using only proven recipes and not adding ingredients “by eye”.
When borscht loses its color, we immediately want to reach for a well-known and recommended one vinegar or lemon juice. These choices are absolutely fine, but you have to take into account that such an addition can significantly change the taste soups. It will acquire a strongly sour, vinegary aroma, which is not always desirable.
If we want to restore the color and slightly change the taste, choose fruit juice. When the borscht loses its coloradd blackberry juice to it currants. The ingredient will restore the desired ruby color, and when it comes to taste, it will only add a bit of sweetness.
Christmas Eve borscht with blackcurrant juice from this recipe comes out delicious. Its recipe is carefully thought out, resulting in a soup it comes out like it’s from the best restaurant. You can feel it in him deep beetroot flavor and some sweetness and tartness from the fruit addition. No one will guess what the secret ingredient is.
Ingredients:
- 2 liters of red borscht,
- 250 ml of blackcurrant juice,
- 1 clove of garlic,
- 3 cloves,
- 3 pieces of allspice,
- 2 bay leaves,
- 1 teaspoon of marjoram,
- sun,
- pepper.
Pour the borscht into a large pot and heat it up over low heat. Be careful not to bring the broth to a boil. For the soup add garlic, cloves, allspice, bay leaves and marjoram. Also season with salt and pepper to taste. Mix everything and set aside, covered about 3 hours. During this time it will acquire its aroma.
After this time Pour the borscht through a fine sieve. Reheat the soup slowly again and when it is warm, add the blackcurrant juice. Hot Christmas Eve red borscht with blackcurrant juice serve with dumplings or croquettes.
Source: guster.pl, Terazgotuje.pl
