Why are beets stewed for borscht?
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As a rule, beetroot stewed in a frying pan, grated or chopped, is placed in borscht. There is also an option when the root vegetable is pre-fried, but in this case the soup will turn out to be more fatty. It is recommended to stew beets separately from other components of borscht so that the vegetable does not lose its bright color. To preserve color, a little acid (citric, wine vinegar) must be added to the beets and cook until soft, then sent to the soup.
Instead of stewing in a pan, it is permissible to pre-boil or bake whole beets. The finished root vegetable is crushed and added directly to the borscht 10 minutes before the end of cooking.
Last update Author / Editor - Lydia Ivanova
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