If the borsch turned out to be sour: what to do, how to fix it?

Sometimes borsch is too sour. There is such a dish is not very pleasant, and it will be very sorry if it is in the sewage. What to do?

Read on our website another article on the topic: "Courage from tomato for borsch for the winter". You will find 2 best step -by -step recipe with detailed ingredients.

In this article below we will tell how can you "deliver" borscht And what products will be useful and effective in the kitchen for this. Vinegar, tomatoes and tomato paste can ruin the taste of the dish, but this is not a hopeless situation. Read further.

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Should borsch be sour?

Ideally, borsch should have a sweet and sour taste. Garlic should also be felt. At the cooking stage, you can add different spices for taste - salt, pepper, lemon juice and dried marjoram.

Why borsch is sour: reasons

Read on our website another article on the topic: "Borsch with meat and without meat: the best recipes".

Borsch is sour due to the addition of tomato, tomato paste and vinegar. If any of these products is put more than necessary, then the soup will be with sourness. In addition, if you leave it for several days, then a chemical reaction occurs, as a result of which it becomes even more acidic.

It is worth noting that if the borsch is sour, it can still be eaten, but you need to boil again. Therefore, if you notice sourness, immediately boil the soup again. Because of this, the properties of borscht are recommended to be consumed for three days. There are also fans of a three -day borsch, because, as they say, when this soup is infused, it acquires this special sourness.

The borsch turned out to be sour and salty: how to fix what to do?

With experience, every housewife already knows what ingredients she likes in borsch, but that she does not love and prefers not to put. For example, someone does not put beans, while others make pepper, champignons or other mushrooms, as well as a sprat stewed in tomato, and other unusual delicacies. In many countries, borsch is used to meet guests. It is believed that this is the most suitable dish on the table when people come to the house.

But what if borsch is sour and salty? Is it possible to somehow fix it? Below you will find a list of ingredients that will help in this. Read further.

Carrots: Correct sour borscht

Such a root crime as carrots, it helps to remove acid from borscht. It is washed, cleaned and rubbed on a large -tank board. After that, shut up the carrot in the pan to softness and add to the soup along with the released juice. Cover the saucepan with a lid and cook for another 5-7 minutes. The carrot will not only take the acid, but also bring sweets into the broth.

Potatoes: How to fix sour borsch?

Naturally, potatoes are already in this soup, but you need to put a couple more piecesto fix the sour dish. Clean it and cut it with medium or large strips. Boiled potatoes perfectly take over an excess of acid in borsch.

Beets: How to remove acid in borsch?

Read on our website another article on the topic: "What is the difference between borsch and comparison, difference, difference".

Beets gives the dish a beautiful burgundy color. In addition, this vegetable adds to him a unique aroma. It is unlikely that anyone cooks such soup without beets-it will no longer be borsch. Beets should be boiled in a separate pan, and then clean, grate on the bowelboard and add to the soup.

If you are in a hurry (waiting for guests within an hour), and the borsch turned out to be sour, then cut the beets with large cubes. Put it boiling in a pan. When it is cooked (at least 30 minutes after boiling), grate it on a coarse grater or finely chop it and add to other ingredients. Cook for 2-3 minutes, then turn off the fire. The taste will become more saturated, not sour, but slightly sweetish, and the color - brighter.

Chicken eggs: Correct sour borscht

Five minutes before the cooked borsch, cut and add boiled eggs. The number of eggs depends on the volume of the soup: 2 chicken eggs are required per 3 liters. This product removes excess acid and gives the dish the unique texture and taste.

Sugar: how much is it necessary to remove acid in borsch?

This is one of the most famous methods - 1 tbsp. Sach.. This is all that is necessary to solve the problem. In addition, sugar makes the cabbage softer and tasty. Bring Sach. Pesok in 5 minutes. Before turning off the fire under the pan.

Water: remove acid in borscht

The finished soup can simply dilute with boiling water. But remember that it may not be as saturated as it could be initially. In this case, add a few more vegetables, mushrooms and meat. Now the dish will not be sour, but it will turn out tasty and saturated to taste.

Bousse: How to remove acid in borsch?

Perhaps during the preparation of meat, you poured too much water into the pan, and you have to drain it to add vegetables. This broth is useful to remove excess acid. Season the borsch with this liquid. Bring to a boil and leave to cook for another 2-3 minutes. A simple and delicious way to fix the taste of soup.

How much to add soda to borsch to remove acid?

This method is known to many housewives. Add 1/3 tsp to soda to borschtto remove acid. She will extinguish it and the taste will become ordinary for this dish. But do not put more this norm, otherwise finally spoil the taste of the soup.

Rice: Remove acid in borscht

Many housewives know that rice removes not only acid in borsch, but also excess salt. To do this, rinse the cereal well, wrap in gauze, put in a saucepan with borsch and boil for another 20-30 minutes. Then the rice needs to be thrown away, and the taste of the dish will be unique - moderately salty and not sour. Rice absorbs an unnecessary unpleasant taste.

Sour cream removes excess acid in borscht

Each housewife gives sour cream to the borsch with a specific percentage of fat content. For example, you monitor the figure and buy products only with a low percentage of fat content-15%sour cream, low-fat kefir, cottage cheese, etc.

Let's change the rules and put in borsch 20%sour cream. This dairy product immediately neutralize an excess of acid. Therefore, feel free to add sour cream to borsch, this is especially important for people suffering from gastrointestinal pathologies. You can perfectly replace sour cream with 20 percent cream. By the way, the higher the fat content of sour cream, the better for the taste of borsch.

Green borsch turned out to be sour: what to do?

To make the green soup not sour, but with a saturated sorrel taste, do not put a lot of this grass. After all, it is sorrel that adds sourness to borsch. If, nevertheless, the soup turned out to be sour, then you can fix it in the same ways as when cooking ordinary red borsch. You can add:

Boiled eggs-2-3 pcs.
! A tablespoon of sah.peska
Carrots - you can pass, but well put and just grated raw
Broth or water, etc.

The same tips are suitable for correcting sour cords as for red borsch. Below even more useful information. Read further.

How to understand that soup or borscht Prokis?

Sour borsch can be determined by the following signs:

The smell is sour, especially intensifying when heated
The broth is muddy
Potatoes, carrots, beets and cabbage soft
Foam formation when heated

It is important to remember: Sour soups should not be served on the table, especially to small children. Dishes for kids should be fresh. Cooked soups are stored in the refrigerator for no more than 24 hours. Sour borsch should be thrown away.

How to boil borsch so that it is not a speck?

So that the borsch is not a spent, you can use the following tips:

As soon as you have a suspicion that the soup can sour, boil it over high heat for 4-5 minutes. This will kill bacteria that cause acidification.
Remove the forming foam. During cooking, bubbles and foam can form on the surface. Always remove them with a spoon or ladle. If you leave the foam, then the dish will smoke faster.
Add some product to neutralize acid. For example, hold a bag of raw rice in a pan, add some favorite spices, a little sugar, fried vegetables or a pinch of baking soda.

After using these methods, try borsch to taste. If he still has a suspicious taste or smell, do not eat it, it is better to throw it away so as not to be poisoned.

Now you know how to neutralize excessive acid in borsch. Use one of the methods and enjoy the taste of your favorite dish.