The dish turns out tastier than usual.
Many Russians love borscht, but not everyone likes it tasty and bright red. Sometimes you end up with a bland mess that looks more like cabbage soup. You can avoid mistakes by knowing the simple advice of Konstantin Ivlev.
In his personal blog on the YouTube channel, the “chef of All Rus” assured that you should not only add grated beets to the broth, but also five minutes before you are ready to pour a glass of freshly squeezed beet juice. Then the color will be perfect, like ruby.
Don’t forget to add a small piece of butter at the end. For a three-liter pan, 50 grams is sufficient. This makes the borscht richer, fattier and tastier. Without this ingredient, the dish does not reach Ivlev’s table.
Photo source: Legion-Media, Unsplash, still from the TV program “Hell’s Chef”
Author: Nikolai Pirogov
Author: Ekaterina Adamova
Source: Popcorn News
Kenneth Weaver is an author at “The Fashion Vibes”. He focuses on writing about celebrity-related news, keeping his readers up to date with the latest happenings in the entertainment industry. With a keen eye for detail and a passion for writing, Kenneth brings his unique perspective to every article he writes, making him a trusted source for all things celebrity.
