I went too far with vinegar in borsch - how to fix it, if there are many: secrets

Any mistress knows how to cook an excellent borsch. She knows the secrets that her mother or grandmother passed on to her. Each family has its own special recipe, as well as each chef. Many people know that vinegar should be added to borsch for taste. It gives a light sourness and makes the dish special.

Read on our website another useful article on the topic: "What to do if the borsch was overlapping?". You will learn how to fix the overclocking borscht with rice, tomatoes, eggs.

In the article below, we will consider all the subtleties of adding acetic acid in borscht And what to do in a situation when you overdo it. Is it possible to fix it? Read further.

Content

What needs to be added to borscht: vinegar essence or acetic acid, what are the differences?

In the store you can find vinegar essence and acetic acid. But what is suitable for borsch, what needs to be added and are there any differences between them? To figure it out, first you need to find out what it is acetic acid:

This is an organic compound. In its pure form, it is extremely rare, most often as broadcasts and salts. Mistresses are often called the usual table vinegar, due to its sour taste.

Vinegar essence:

This is diluted acid from thirty to eighty percent, but most often seventy-percent are sold in stores.

Vinegar:

This is the same acid, but with a concentration of three to nine percent.

From all of the above, we can conclude that such a concentrated substance as essence is not suitable for adding to soup in its original form, as it can be life -threatening and it will spoil the dish. But you can try to dilute in relation to one to twenty, thereby reducing the concentration.

I went too far, poured vinegar into borsch - how to fix it if there are many secrets

Fix borsch, if you are too far from vinegar, you can

Often, when preparing borsch, the hostess and chef use vinegar. This is done so that the soup does not lose its color and acquire a pleasant sourness. Sometimes I just don't want to bother and you try to pour on the eye. In this way, it is very easy to overdo it. How to fix the situation if there is a lot of it? Here are the secrets, what to do if the vinegar has shifted into borsch:

Add a little borsch:

Suitable if part of the soup remains.
Just add it, and the concentration of vinegar will decrease.
But the concentration of spices will also decrease, so you will need to add everything to taste again.
If there are no residues, pour just water. Although borscht will be less bright to taste, there is a solution to the problem - you can take the finished cube of the broth from the store and put it in the soup.

Boil the soup:

This method is simpler. Since acetic acid is a volatile substance, it will begin to evaporate quickly if you add fire.
It is necessary to boil, but do not close the lid so that vinegar evaporates.
It is necessary to hold the pan on the stove until the taste for you becomes acceptable.

Add a little soda:

This option is quite unusual. You won’t even think about that he is applicable to the soup.
Everyone in the house has a package of soda. It is alkali, therefore, as a result of a chemical reaction, the acid is neutralized and carbon dioxide is released.
But it must be used with particular caution.
First, put a little soda, about one third or one fourth teaspoon and stir diligently. Bubbles will begin to stand out.
Wait until they finish, and let the borsch be boil. After try it. If he is still sour for you, you should do the procedure again.

Put a little sugar:

This method is the safest among all presented. You just need to add sugar from you.
It will break through the acid, thereby balancing the taste.
When adding it, you do not risk anything, because in beets and so many natural sugars. For this reason, you cannot spoil the taste of the soup.
But all exactly everything needs to be done carefully and give sugar for a couple of minutes to dissolve. In this case, you should thoroughly stir, try and, if necessary, add more.

A little rice will relieve acid:

It is the most interesting option for getting rid of excess vinegar.
To do this, you need rice, or rather, its main property is to absorb water well with all impurities dissolved in it.
It needs to be washed properly under running water, placed in clean and sterile gauze and lowered in the soup.
Also reduce the fire to a minimum and wait for the effect that satisfying you.
But if you did not have rice at home, then potatoes will also cope with this function. It needs to be washed and cleaned from the peel. Throw the tuber into borsch for a few minutes. Then take it out.

In conclusion, I want to say that everything can be fixed. But it is better to double -check several times and taste before adding to the soup, especially such a dangerous substance as acetic acid.