Do I need to fry meat for borsch
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Borscht, like other meat soup, can be cooked in raw meat broth - this is done in most cases, without giving the meat additional preparation (frying). In other words, direct need to fry meat before cooking borscht not.
But you can deviate from the classics and pre-fry the meat on the bones before putting them in water for cooking borscht. Fry the meat together with the bones in oil, the fire should be strong, it is enough to hold the meat until crusty, and the bones until very hot. If a lot of protein is released during frying, it is better to wipe it off with a napkin so that the broth is transparent.
What will frying meat give before cooking borsch?
1. Aroma and beautiful color of borscht.
2. Reducing the cooking time - the broth will seize the desired aroma within an hour of cooking.
3. The broth turns out to be more transparent, since the protein, which is contained in the meat and makes the broth cloudy, curls up during the frying process and does not release into the water. The broth made from fried meat and roots was traditionally called red, in contrast to yellow, for which only vegetables are fried, and white, boiled from raw products.
4. Meat, if you grab the sliced pieces with a weak crust, will definitely not disintegrate when cooking.
Last update Author / Editor - Lydia Ivanova
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