Marjoram mastery: Perfecting your christmas borscht flavour
Red borscht not only tastes delightful and warms you up nicely, but it also provides the body with many valuable nutrients. Prepared with sourdough, it acts as a natural probiotic, and the spices present add numerous beneficial properties. The traditional soup is sprinkled with a generous amount of marjoram. When is the optimal time to add this healthy and fragrant ingredient?
Red borscht is a dish that kicks off the Christmas Eve dinner in most homes. It gently simmers on the stove while you share the wafer and exchange well-wishes with loved ones. It's no wonder everyone ensures it is perfect – aromatic and rich. Marjoram crowns the dish, adding depth and a hint of sweetness and protecting the intestines from the heavy foods served alongside.
A nutritious addition to borscht is apples. These sweet-and-sour fruits enhance the flavour of the broth and help build its consistency. Thanks to their pectin content, they also positively influence the digestive system.
Garlic is often added to borscht due to its antibacterial and antiviral properties. Also beneficial for building immunity are cloves and ginger. Meanwhile, dried mushrooms enrich the dish with valuable fibre and B vitamins. The presence of fresh and dried herbs is crucial, with the modest marjoram playing a leading role.
How does marjoram affect the body?
Marjoram boasts many valuable substances. It contains fibre, which enhances digestive system function, as well as vitamins C, A, and B group, calcium, iron, magnesium, potassium, and flavonoids, which counteract free radicals.
The oils in marjoram relieve smooth muscle spasms in the digestive tract, helping with stomach pain and reducing bloating. Thanks to its anti-inflammatory properties, the spice soothes irritated mucous membranes. It facilitates digestion and aids in the absorption of nutrients.
When to add marjoram to borscht?
Dried marjoram, which has a much more intense aroma than fresh, is ideal for seasoning the borscht. To release the dormant essential oils, rub the dried herb between your hands and add it at the very end of cooking.
Herbs cooked for too long lose their lovely aroma and some health benefits. If you add marjoram at the beginning of preparing borscht, it may result in a bitter taste.
