How to make homemade borscht richer: A chef shares a simple trick
It's important to understand that glutamate doesn't make the broth richer, but only enhances the flavor. It should be added in small amounts: a quarter teaspoon per 1.5 liters of broth is sufficient.
What is umami?
Umami is the fifth basic taste, along with sweet, sour, salty, and bitter. Certain substances are responsible for it, the most well-known of which is glutamate. In 1908, Japanese chemist Kikunae Ikeda isolated this amino acid from kombu seaweed broth and separately described its characteristic "meaty, deep, and sprawling" flavor.
Natural glutamate is found, for example, in tomatoes, aged cheeses, and fermented foods. By combining different umami-flavored ingredients, you can enhance dishes without relying on large amounts of salt and spices.
"Traditional Russian cuisine has always been rich in natural umami. For example, simmering shchi for a long time in the oven causes the proteins in meat and bones to break down, releasing glutamate. Sauerkraut, pickled mushrooms, and cucumbers are also natural sources of this flavor thanks to fermentation processes."
Arthur Minnegaliev
Trend chef "Gurmix"
How else can you make food taste richer?
Artur Minnegaliev offers a few more life hacks that can be used in everyday cooking:
Using oyster sauce, unagi, teriyaki, and other soy-based sauces is a simple and foolproof option for beginners. They already contain ready-made glutamic acid from fermented beans. A couple of spoons of the sauce at the end of stir-frying noodles, vegetables, or meat, and the dish acquires a deep, restaurant-quality flavor.
When preparing dishes with tomato paste, sauté it first—evaporating excess liquid and caramelizing sugars reduces acidity and reveals umami.
You can also use burnt meat crusts: pour broth, wine, or water into a hot pan. The deglazing process will dissolve the crust and transform it into a rich sauce base.
Fermented anchovy fish sauce is a powerful source of umami. A few drops in a stew or soup creates a deep and memorable flavor.
Dry-cured meats, such as prosciutto or ham, accumulate glutamate over months. When combined with tomatoes and cheese, the umami flavor becomes even stronger.
Previously, we talked about how long to bake carrots in the oven depending on the type of cut.
