Many people love red borscht, but do not like beets in it. According to some housewives, beets adds too much sweetness to the first course, so vinegar has to be added. But there is a solution to the problem – to exclude beets from the recipe. Doubt that it will turn out delicious? And you try to cook borsch recipe without beets according to our photo recipe and see that it’s amazing.
In this case, the borscht will still turn out red. How? We know the secret: if you add tomato juice or tomato paste instead of beets, it will not only be truly red, but also very tasty. The tomato will provide the dish with a slight sourness, and the fresh bell pepper will provide an amazing aroma.
In the preparation of borscht, it is better to use not tomato sauce, but pasta. It gives a richer color and taste.
If there is no sauce or tomato paste, it does not matter. You can take fresh tomatoes. But they definitely need to be cut, added to the frying and stewed a little.
For the preparation of the first course, potatoes of soft varieties, which are quickly boiled soft, are best suited.
You can add beans to borscht without beets so that they cook faster, they must be soaked and laid along with the meat.
If there is no fresh beans, you can use canned beans, then the borscht cooks much faster.
If there is no fresh white cabbage, you can use sauerkraut, but it is advisable to soak it a little in cold water.
Ready borsch after cooking must stand for about 15-25 minutes. Then it will acquire a rich aroma and taste.
If you suddenly oversalted borscht, then put one whole raw, but peeled potato into it along with cabbage. It will absorb excess salt and correct the situation.