If you love borscht, but don't like to cook it for hours – this billet will be your salvation. It is enough to boil it more once, just roll it into portion jars and then use it as needed. Also from young vegetables.
Ingredients
Step-by-step cooking recipe
Grate beets and carrots, chop cabbage, chop tomatoes and chop onions.
Mix vegetables, add butter, sugar, salt and water.
Bring to a boil and cook for 20 minutes on low heat.
Pour in the vinegar and boil the borscht for a couple more minutes.
Roll it up in sterilized jars.
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