The taste of borscht spoils: ingredients that are better not to add to the national Ukrainian dish

To make the taste of the dish more interesting and richer, various herbs or spices are often added to borscht. But it is not always appropriate. What is better not to add to the national Ukrainian dish?

Cinnamon and cloves

If you add these spices to borscht, the dish will turn out to be too sour. Especially in combination with tomatoes and beets, which are popular ingredients. Sometimes, if there are too many spices, the borscht can even turn out to be spicy, which spoils the whole pleasure.

Dry or fresh ginger

This product has a specific and rich taste. And he will definitely pass on the borscht. If you really like ginger and want to add it, it is better not to do it while cooking, but just put it on a plate next to it.

Seasonings from Asian cuisine

This rule especially applies to suneli hops and various Korean seasonings. Borscht with them will be too bitter, and its unique aroma will be completely spoiled.

Green

Greens are added to borscht quite often, but here you need to be as careful as possible. After all, not every green is suitable for this dish. It all depends on the type of meat used. For example, if chicken or pork is added to the borscht, then dill is better. But the taste of beef will be perfectly emphasized by parsley.

To make the taste of borscht unsurpassed, we recommend using one life hack — adding vinegar to the dish. It helps to make the color bright red and emphasize the taste. Just sprinkle some vinegar on the beets before sauteing and you’ll notice the difference.