The reddest borscht with beef: recipe from the chef

In this section we talk about dishes that have been prepared in the families of our authors for a very long time.

Never in my life, thank God, have I heard this sacramentally infuriating thing from a man: “But my mother’s borscht is redder!” One, however, said that his borscht was redder personally. But coming from the mouth of a fifth-rate chef, this sounded not like capricious consumer depreciation, but like an invitation to dinner combined with a master class.

After observing the process and tasting the result, I concluded that the cook should immediately be awarded the sixth category, which is also the highest. And I made some useful notes to myself about the color of the borscht.

Firstly, beets should be sweet and bright, and not dull something with white veins from the shelf of the nearest supermarket.

Secondly, borscht does not tolerate being boiled. Because of this, it ceases to be ruby ​​and turns red.

And thirdly, in order for beets to actively release colors, there must be enough acid in the dish.

Starting with the “put the meat in water” step is faster and easier. But be sure to try making this borscht sometime by cooking a rich broth from roasted bones and roots in advance!

Take one and a half kilograms of beef bones, an onion cut in half and coarsely chopped carrots and bake it all in the oven at 240 ° C until properly browned. Place in a saucepan, add enough water to cover the contents, and bring to a boil. Pour off the boiling water along with the foam and cook the bones with vegetables in the second water for at least a couple of hours - over low heat, so that it barely gurgles. Strain the resulting dark broth and add the meat to it.