This is not a soup recipe as such, no, no, no! Forbid me Kulina, add copatibility option of making this soup, especially because my version is not particularly different from the classic. But one thing I want to share with those who have problems with the introduction of the beet. Before and I have never been able to keep its bright, rich color to the soup. No vinegar, no sugar, no short-term suppression or other tricks did not help – getting into the broth, beets were vyparilas almost immediately. The soup color looked like soup, and I the embarrassment of another failure – the soup (right, red :) And then we with mum have found a way of introducing beets into the broth, which fully retained its natural color. Brighter borscht I have not seen anywhere else.
Cooked broth put on the fire, peel the beets, cut into 4-6 large pieces and drop in boiling broth.
Cook for about 15 minutes, and then follow your favorite recipe – you can add meat, vegetables, spices, herbs in a familiar number and order.
When the cabbage and potatoes are ready, turn off the heat and spoon to fish the pieces of beets. They will appear pale and undercooked – don't worry, as it should be.
Let cool a minute and RUB on a small grater. You will see that, although outside the beet vyparilas, inside it has retained the color, juice and vitamins.
Drop the beets into the soup, stir and let stand 15 minutes to infuse. You may need to add salt, sugar, spices. Do not boil the soup once added beets!
If done correctly, you will get a very bright, saturated colors and taste the soup. Nice and beautiful all the appetite!