If marjoram is added too early, it loses its essential oils and the borscht becomes bitter, which cannot be saved. That’s why chefs emphasize that it should be added to the pot only in the last minutes of cooking. By rubbing the dried leaves in our hands just before pouring, we release their natural oils, which combine with the decoction and create a delicate, herbal aura – the one we associate with a really successful Christmas Eve red borscht.
Remember that marjoram is supposed to complement the flavor, not dominate it. Therefore, the optimal proportion is one small teaspoon per 2 liters of borschtadded at the end. This amount allows you to maintain a balance between the sweetness of the beets, the acidity of the leaven and the herbal freshness of the spices.
Red borscht seems quite simple to prepare, but in fact it is one of the most demanding soups. Its character is based on a subtle balance between the sweetness of the beets, the acidity of the leaven and the aroma of spices. Therefore, instead of increasing the amount of marjoram, it is worth using additives that will deepen the flavor without the risk of losing this harmony. Garlic, used in two versions – first whole, then grated and combined with salt – it will give the borscht some expressiveness, but will not overwhelm it. This is a procedure used by many chefs who emphasize that garlic added at the end is a natural aroma enhancer, opening the flavor palette of the soup.
Thanks dried fruits and mushrooms borscht will gain even more depth. Plums and apples will add a delicate sweetness and a slightly sour note that harmonizes beautifully with the beetroot, while the mushrooms will add umami – a flavor that has built the foundations of stocks and sauces in Polish cuisine for centuries. Thanks to them, the borscht becomes “meaty” without the need to use meat. It is also worth remembering about spices – cloves and a cinnamon stick. Used whole, not ground, they release their aroma gradually, giving the soup an elegant, slightly festive note. Ground cinnamon in borscht loses its properties, turning into an unsightly suspension.
Even the most experienced home cooks have moments of inattention – too generous a pinch of marjoram, too much garlic or too many spices. Fortunately, borscht is one of those soups that can still be made straight. If the flavor has become too intense or the spices are starting to dominate, dilute the broth with a small amount of vegetable broth or water. It’s not about watering down the soup, it’s about restoring balance. When bitterness takes over, it will also work a slice of raw potato thrown into the broth for a few minuteswhich absorbs some of the too strong aromas.
If the borscht has lost its clarity, which often happens when there are too many ground spices, give it a rest. Set the pot aside for 20-30 minutes and let the sediment settle. If you gently strain the soup through a fine strainer or cheesecloth, you will restore its elegant ruby color. In extreme cases, chefs use another method – a teaspoon of lemon juice or a bit of leavenwhich enhance the freshness and restore the lightness of the soup.
