newsweek.ro/timp-liber/bors-rosu-cu-o-culoare-inte

Polish chefs enhance the color and flavor of red borscht by using blackcurrant juice instead of vinegar or lemon juice. This ingredient adds a pleasant acidity and fruity aroma while intensifying the dish's color due to natural pigments. It's recommended to use natural juice without added sugars or preservatives, added at the end of cooking to maintain flavor and color. Other tips for achieving vibrant borscht include using pomegranate juice and cooking beets gently to preserve their natural pigments. Similar clear borscht variations exist in western Ukraine, showcasing the culinary traditions of both regions.