Borscht dressing for winter is a must have for busy housewives. It is not difficult to prepare it, and enough time is saved. How convenient it is to open a jar in winter, add the contents to the boiling broth - and in 15 minutes a full-fledged fragrant homemade borscht is ready!
Ingredients
- Beetroot - 1,5 kg
- Tomatoes - 500 g
- Onion - 500 g
- Carrots - 500 g
- Bell pepper - 500 g
- Water - 250 ml
- Vegetable oil - 100 ml
- Vinegar (9%) – 75 ml
- Salt - 1,5 tbsp.l.
- Sugar - 4 art.l.
- Greenery (dill, parsley) – 100 g
Step-by-step cooking recipe
Pour boiling water over the tomatoes, then lower them into cold water for a few minutes. Peel the tomatoes and cut into small cubes.
Peel the beets and carrots, alternately grate on a coarse grater. Peel the Bulgarian pepper from the seeds, cut into cubes. Chop the onion and herbs.
Fry the carrots in preheated vegetable oil for 5-7 minutes.
Add the onion to the carrots and fry everything together, stirring, for 10 minutes.
Pour water into the frying pan and add the beets, mix well and simmer for 15 minutes.
Add tomatoes and bell peppers to the rest of the vegetables. Add salt to the workpiece, add sugar and vinegar. Stir and simmer on low heat under the lid for 10 minutes.
Add chopped greens to the dressing, mix and remove the workpiece from the heat.
Pack the hot borscht dressing into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled billet in a cool pantry.
