The most famous soup of Slavic cuisine conquers many with its taste and aroma..
It is difficult to find something more impressive..
However, the classic cooking technique can always be improved, says our magazine’s expert on culinary issues, chef Yulia Arkhipova.
What tricks will come in handy?
Tomatoes and sweet peppers
If you are making borscht in the summer or early fall, then you should definitely add a couple of peeled tomatoes and one chopped bell pepper to the frying.
The soup will be even richer and more flavorful.
Dressing
If you want everyone to be delighted with the borscht, then you should make a special dressing. To do this, take a piece of lard, separate the skins and bring it to a puree state.
Then add chopped garlic, dill, parsley and green onions. Adjust the amount of ingredients at your own discretion.
It will be impossible to resist such a fragrant borscht.
