The Secret of Bright Borscht Revealed: Add This to the Sauté and Forget About Dull Color 0 12

The secret to bright color is not related to the type of vegetables, but to a technique during the sautéing stage. The pigment in beets is sensitive to temperature and prolonged cooking, which is why it breaks down during regular simmering in broth, causing the soup to lighten. An acidic environment retains the coloring substances and prevents them from leaching out during heating.

During the sautéing of onions, carrots, and beets, an acid source is added to the mixture. Fresh tomatoes and a little lemon juice are most often used, as they do not alter the taste but enhance the color. If these are not available, canned tomatoes or tomato paste will work: they provide both pigment and the necessary acidity.

After adding the sauté, the soup is not brought to a vigorous boil but left on low heat. Gentle simmering preserves the color, while garlic added at the end enriches the flavor.