The publication notes that it is spices that give the borsch an incredible taste, awaken appetite and leave a pleasant aftertaste.
What spices add to the broth (amount of 5 l of water)
- 2 bay leaves;
- 7 peas of pepper;
- 5 peas of coriander;
- 1 carrots;
- 1 onion in the husk;
- parsley or celery root (optional).
After the broth is boiled, it must be filtered through gauze or a small sieve and on its basis to prepare borsch itself.
“Fragrant broth can be prepared in advance and frozen to have a finished base at hand not only for borsch, but also soups or sauces,” they advised in the article.
When to salt borsch
Experienced housewives add salt to borsch at the very end, when the vegetables are already half ready.
