How to remove acid from borsch? This question worries many housewives, because sooner or later a similar situation arises for everyone. Considering that borsch is one of the most beloved first courses in many families, and the ingredients for it are an expensive pleasure, it becomes clear why one wants to correct the taste of spoiled food. A chowder can turn out acidic not only because of vinegar. Fresh tomatoes or tomato paste can also negatively affect the taste of the finished dish.
If the food seems hopelessly spoiled, do not grab his head and pour the contents of the pan into the trash. The following information will tell you how to remove acid from borsch from vinegar, tomatoes or tomato paste.
Root vegetables of carrots will come to the rescue
Bright juicy vegetable has a sweet taste. That is why it is able to partially eliminate acid. Carrots should be peeled, washed and chopped on a coarse grater. Next, spread the vegetable in a preheated pan and pour a little water. Carrots should not be fried, but stewed. When the vegetable becomes soft, it should be sent to the soup with the liquid left in the pan. Then cover the pot with the first dish and cook its contents for 5-7 minutes. The taste of borsch after this procedure will improve significantly.
Salt will fix the situation
This method is good if this ingredient has not yet been added to the soup or its quantity is not too large. You should take ordinary rock salt and place it in a glass of hot water. After all the crystals have dissolved, the resulting liquid can be poured into boiling borsch. Salt will significantly reduce the unpleasant taste.
Chicken eggs will easily eliminate the trouble
How to remove acid from sour borscht, if it already has enough salt and carrots? Many experienced cooks recommend using boiled chicken eggs. They should be cleaned and cut into small cubes, and then added to the borscht 5 minutes before it is ready. The first dish will get rid of the obsessive acid. The amount of the salvaging product depends on the volume of the pan with borsch (3 liters will need two chicken eggs).
Sugar eliminates excess acid
This is perhaps the most famous and common way that housewives have been using for many years. By adding a few tablespoons of sugar (5-6 liters), you can easily adjust the taste of your favorite dish. By the way, this ingredient will not only help eliminate acid, but also make borscht more saturated and bright.
Water will save the taste of the dish
How to remove acid from borsch, if all the previous methods for some reason did not fit? Of course, use plain water! To do this, you need to pour the borsch in a saucepan with a large volume and add boiled liquid there until the taste of the dish is corrected. After this procedure, the food will become less rich and more liquid. You can fix this with beans, mushrooms, meat and vegetables.
Baking Soda - A Quick Help
Another way that will tell you how to remove acid from borsch. All housewives know that they quench soda with acid. In this case, the indispensable kitchen ingredient acts exactly the opposite. If you add a little soda (literally 1/3 tsp) to the pan with borsch, it will extinguish the acid. However, you should be careful with this component. Soda has an amazing property: if you overdo it a little with its quantity, the dish will lose its bright individual taste.
Rice will do good service
Beloved not only by the Chinese, but also by many other peoples, the cereal also has truly magical properties. Rice can remove excess acid by absorbing it into itself. Rinse cereals thoroughly in several waters to get rid of starch. After this, rice should be placed in gauze or a bandage, forming a kind of bag from them. The resulting device must be lowered into a pan with borsch and cook until cereal is fully cooked (20-30 minutes). Then the bag must be removed using a slotted spoon and discarded. Everything, you can enjoy the impeccable taste of a completely non-acidic borsch!