Red borscht with dumplings, croquette or pâté is a must-have on the Christmas Eve table. You can serve the popular Christmas soup to your guests with various additions (with dumplings, croquettes and even pasta or potatoes), depending on the preferences of the family you are inviting.
However, remember to prepare it in such a way that it has a distinct taste and aroma and a deep red color in the shade of a noble ruby. Use the tips below and your borscht will surely be incredibly tasty.
You may be interested in:
Are you wondering what to serve with borscht instead? If you have a mishap and forget to prepare it, don’t panic. It’s an important ingredient, though you can replace it with juice from sauerkraut or pickled cucumbers. Both products will give the soup an intense, sour taste.
You can save red borscht that is too sour. It’s easier than it seems. To neutralize its taste, you just need to add a little sugar to the soup. One flat teaspoon per pot should be enough.
Read also:
Sometimes it happens that instead of a beautiful red color, borscht turns a faded pink or brownish shade when cooked. To prevent this from happening, at the end of its preparation, add one diced beetroot sprinkled with lemon juice to the pot.
The borscht should also gain a beautiful, expressive shade when, after removing the soup from the burner, you add… a piece of apple with skin. It is also a way to quickly improve its consistency.
However, do not forget to remove the fruit before heating, so as not to spoil the taste. However, if you want to make the soup thicker, add two boiled potatoes to the pot and mix everything with a blender.
