Borscht with cabbage, tomatoes and beets for winter
To prepare borscht dressing, you will need a standard set of products. With a little effort in the summer, such a billet will repeatedly help you out in winter. Add the contents of the jar to the broth with potatoes, and after 15 minutes the fragrant borscht is ready!
Ingredients
Step-by-step cooking recipe
Wash and peel the vegetables. Chop the cabbage. Grate beets and carrots on a coarse grater, cut tomatoes into cubes, chop onions.
Fry the onion in preheated vegetable oil (⅓ from the specified portion), then add the grated beets and carrots, the remaining oil, water and a little vinegar. Mix everything well, bring to a boil and simmer over medium heat, stirring occasionally, for 20 minutes.
In a cooking pot, combine the cabbage and chopped tomatoes, bring the vegetables to a boil, add salt, sugar, peppers and dill stalks. Mix everything well.
Add the stewed beetroot and carrot mass to the boiling vegetables, mix, add the remaining vinegar and simmer, stirring, for 7-10 minutes.
Pack the boiling borscht dressing into pre-sterilized jars, after removing the dill stalks. Roll up the jars, turn upside down and leave to cool completely. Store the cooled workpiece in a cool, dark place.
