Some housewives believe that all spices should be added at the last stage of cooking. However, pepper, bay leaf and salt should be added earlier, about halfway through cooking.
There must be enough beets in the borscht, otherwise it will turn into ordinary cabbage soup.
If you have young cabbage, add it to the pan about 5 minutes before the end of cooking. In case you have old cabbage, you can add it along with the potatoes.
And one more important rule: do not rush to eat borscht as soon as it is cooked. Let it sit for about 20 minutes. You’ll be surprised how much better this dish tastes after a short wait. And don’t forget to serve each serving of freshly baked borscht with finely chopped herbs and a good dollop of sour cream.
We wish you bon appetit!
