In borsch, I went too far with citric acid: what to do?

Citric acid can give borsch to a rich taste, but in large quantities it can ruin the dish. To reduce the content citric acid in borscht, you can use products that are usually added to this dish.

Read on our website another article on the topic: "I went over the flour into yeast dough: what to do?".

Remove acid The boiled dish is simple. Choose one of the methods we offer below or try them together to come to the desired result. Read further.

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Is it possible to add citric acid to borscht?

Each housewife has its own recipe for making any dish. Of course, proven recipes are used, but often homemade, as well as professional ramers, add their own, special ingredients, they bring a “highlight” to the dish. For example, citric acid. But can it be added to borscht? Read more:

"Limonka" can bring light sourness and aroma into this dish.

But in the traditional recipe it is not used. The introduction of "lemon" changes the taste of the soup, which not everyone will like it.

If you still want to make this supplement, do it with caution. Start with a minimum and try the soup to evaluate the result.

The decision to add this ingredient will always be the mistress. It all depends on the taste and desire to conduct experiments. But if you strive for the classic recipe for this soup, it is better not to do this.

In borsch, I went too far with citric acid: what to do?

If there is enough citric acid in borsch, then urgently correct the situation, it should be just a little bit. This is done by adding additional ingredients. You need to make them and use a little more to the soup. What exactly to do and what to add described below. Read further.

Add carrots to borsch if you are too far from citric acid

If the soup turned out to be sour, that is, the output - add carrots.

Cut it with thin strips and fry it slightly in a pan.
Then add to the pan and cook under the lid for 5-7 minutes.

This vegetable adds sweetness and softens the taste of soup.

Salt, if you are overdoed with citric acid in borscht

The taste of salt will break through the taste of citric acid in borsch. Therefore, feel free to sunbathe, but a little. Dissolve a little salt in hot water and pour into the soup.

Add eggs to borscht if you are overdoed with citric acid

Boil the eggs, clean them and cut into cubes. When the soup is ready, add them to the pan. The eggs will be taken over a little acid and break its taste in borsch. 3-4 pieces on a four-liter pan are enough.

Sugar if you are overdoed with citric acid

Everyone knows that in order to reduce the number of acid in the soup, you need to add a little sah.pes. Sweeten, and the taste of the soup will immediately change. Gradually rash sugar into the broth, stirring and tasting.

Pepper and spices, if you are too far from citric acid in borsch

Of course, adding pepper and spices is not the top of culinary art, but if the dish must be saved, it is quite acceptable. Spicy herbs will slightly change the taste, and pepper will give the pinworms. All this will break through the taste of acid.

Potatoes if you are too far from citric acid in borscht

Clean and cut a little potatoes into cubes and add it to the borsch. She will bring excess acid into herself. You can pre -boil a couple of tubers, yell and add it to the puree to the soup. The texture will change a bit, but the acid will leave and it will turn out very appetizing.

Sour cream, if you are overdoed with citric acid

Sour cream also helps to balance the number of acid acid and gives it the most tender creamy taste. A pair of tablespoons per 1 plate of soup is enough. It is better if it is fat-20-30%.

Broth, if you are overdoed with citric acid

Often the housewives boil soup and have to cast broth, as they are overdoing with water and other components are not placed. If such a broth remains, then pour it into the pan, if you are too far from the lemon. It will turn out tasty. But perhaps you will have to salt a little more.

Negative consequences of adding citric acid to borscht

The inclusion of lemon in the composition of the soup leads to undesirable changes in its taste and nutritional value. Although this additive is always used in culinary art to give the dishes of sourness and freshness, its improper use when cooking borscht can disrupt the balance of taste. All this leads to losing the taste of important components. Here are the negative consequences of this additive:

Excessive number of lemon can make the soup very sour, which will block other taste shadeswhich should have this dish. As a result, this soup loses its characteristic taste.

This additive has a poor effect on the human digestive tract, annoys the mucous membrane of the internal organs, and also leads to heartburn in most people.

To preserve the special taste and nutrition of this soup, avoid introducing excessly sourness. If it was still introduced, you can reduce its number by putting boiled root crops in the soup, such as potatoes or carrots. It is also good to sweeten the soup or put the sour milk - sour cream or cream, they will soften the acidic taste.

If the borsch turned out to be too sour, but I want to eat now: what to do?

Many housewives advise adding soda. Of course, it neutralizes acid, but the taste of the soup will turn out to be “soapy”. Therefore, this is not the best option. But what if the borsch turned out to be too sour, but I want to eat now?

Better add water or broth. It remains only to bring the soup to a boil and it can be eaten at once.

The only thing, do not forget to try the salt dish and if necessary, then sunbathe. Sour cream will add creaminess and soup will acquire a unique taste.

How to avoid using citric acid in borsch?

Citric acid is a common component that is introduced into the soup to give it sourness. But if you do not want to use it, there are other methods to make soup more sour.

One option is to add to the soup fresh lemon juice or apple cider vinegar. These products will provide the dish with the necessary sourness.

Another way is to put more acidic vegetable fruits - cabbage, beets. These components will also give borscht kislinka without the use of lemon.

You can add a little more tomato paste or tomato.

In conclusion, the lemon is not an obligatory component of borsch. If you want to pour it, do it with caution so as not to spoil the taste of the dish. Also, keep in mind that the supplement can be easily removed if you accidentally put it in your soup.