CharlieD
Chef Extraordinaire
When I make cold red or green Borscht, it is a common practice to add an egg to it, when it cools down, to make the color lighter. I.e. red borscht becomes "hot pink" instead of "red". I know how it is done and what it is called in Russian/Ukrainian, but what is it called in English? Are you familiar with this technique? It translates as "making soup whiter". I am sure there is a proper term in English for it.
Thank you.
Thank you.