Red borscht: Add marjoram at the perfect moment
Red borscht not only tastes good and warms you up pleasantly, but it also provides the body with many valuable substances. Prepared with sourdough, it acts as a natural probiotic, and the spices included offer various beneficial properties. The traditional soup is often sprinkled with a generous amount of marjoram. When is the best time to add this healthy and fragrant ingredient?
Red borscht is a dish that begins the Christmas Eve dinner in most homes. It gently simmers on the stove as you share the wafer and exchange good wishes with loved ones. No wonder everyone wants to make it perfect—aromatic and rich. Marjoram crowns the dish, which adds depth and a hint of sweetness and protects the intestines from the onslaught of hearty dishes.
A healthy addition to borscht is apples. The sweet-and-sour fruits add flavor to the broth and enhance its consistency. Thanks to their pectin content, they also positively impact the digestive system.
Garlic is often added to borscht, offering antibacterial and antiviral properties. Cloves and ginger help build immunity. Meanwhile, dried mushrooms enrich the dish with valuable fiber and B vitamins. The presence of fresh and dried herbs is significant, with the unassuming marjoram taking the lead.
How does marjoram affect the body?
Marjoram contains many valuable substances. It provides fiber, which enhances the functioning of the digestive system. It is also rich in vitamins C, A, and B group, calcium, iron, magnesium, potassium, and flavonoids, which combat free radicals.
The oils found in marjoram relieve smooth muscle spasms in the digestive tract, aiding with stomach pain and reducing bloating. Thanks to its anti-inflammatory properties, the spice soothes irritated mucous membranes. It facilitates digestion and helps in the absorption of nutrients.
When to add marjoram to borscht?
Dried marjoram, which has a much more intense aroma than fresh, is perfect for seasoning borscht. To awaken the dormant essential oils, rub the dried herb in your hands and add it at the very end of cooking.
If herbs are cooked for too long, they lose their beautiful aroma and some health properties. Adding marjoram at the very beginning of preparing borscht may result in a bitter taste.
