The ruby color of borscht is due to this Betania – natural pigment present in beets. Unfortunately, this compound is extremely sensitive to high temperatures. Its degradation begins already at 70-80°Cand long cooking leads to the formation of oxidation and decarboxylation products, such as neobetanin or betalamic acids. As a result, intense red gives way to brown or yellowish shades. Research published in International Journal of Food Science and Technology (Oxford Academic, 2025) confirm that this process accelerates in the presence of oxygen and metal ionswhich explains why borscht left to simmer for an hour loses its appetizing appearance.
Scientists also pay attention to the role of pH. In an acidic environment – e.g. thanks to beet leaven or the addition of lemon juice – the pigments remain stable much longer. In contrast, neutral or alkaline conditions promote rapid fading. In the work of the team with Pomeranian Medical University in Szczecin (Foods, 2023) it has been shown that beet fermentation not only stabilizes dyes, but also enhances their antioxidant properties. This is scientific confirmation of the traditional practice of preparing sourdough borscht – this method protects the color and at the same time increases the nutritional value of the dish.
Interestingly, betalains also have health benefits. Fresh meta-analysis “Recent Advances in Betaine: Extraction, Identification, and Bioactive Functions in Human Health” (Food Science & Nutrition, 2025, Guiyang University) emphasizes that Betaine supports liver detoxification and reduces oxidative stress. Regular consumption of beets can lower blood pressure by 3-5 mmHg, thus supporting the prevention of cardiovascular diseases. Therefore, it is worth remembering: shorter cooking time, adding sourdough or lemon juice is not only a way to preserve the color of borscht, but also to make fuller use of its health-promoting properties.
Red hogweed requires a calm approach. Beetroots do not tolerate boiling water or sudden cooking – intense red disappears when the temperature is too high. The best effect is achieved by slow simmering over low heat, so that the surface of the soup trembles only slightly. This is when the pigments remain stable and the borscht retains its characteristic color.
- Peel and cut the beets into cubes. Leave one raw for the very end – adding it after cooking enhances the color wonderfully.
- Place the vegetables in cold water and heat slowly over low heat. Enough 30-40 minutesso that the vegetables become soft, the aromas combine and the soup becomes deeper. Longer cooking does not improve the taste, but only takes away its ruby color.
- Pour in the leaven only at the endwhen the borscht is hot but not boiling. After adding the leaven, do not cook any more – the color will remain ruby.
Remember that an excess of beets, strong sourdough or dark additives, e.g. water from mushrooms, may make the borscht too dark, almost brown.
Red borscht has a reputation for requiring patience and precision, but even if the color fades during cooking, there are ways to restore it. The simplest and most effective solution is adding raw beetroot – cut into cubes or grated. Fresh juices released in the hot, but not boiling, broth will refresh the color of borscht and give it intensity.
The next step is to acidify the soup. A few drops currant juice, lemon juice or a bit of vinegar they lower pH and promote the stability of betalains, i.e. pigments responsible for the ruby tone.
If the problem is that the shade is too dark, we can dilute the borscht with water or add a little cream. This will make the soup lighter and retain its flavor. In the Christmas version of red borscht, it is especially important to add the leaven at the end and not bring the soup to a boil – this is a guarantee of maintaining the color and freshness of the taste.
Sources: Terazgotuje.pl, MDPI
