Borscht without cabbage in cans for the winter
In the vegetable season, preparing borscht dressing is a profitable business. In winter, it will save you a lot of time. Just cook the broth, add the potatoes, cabbage and the contents of the jar and boil everything together for 10-15 minutes. Delicious, hearty and fragrant borscht is ready!
Ingredients
Step-by-step cooking recipe
Peel the onion, finely chop and fry in a small amount of preheated vegetable oil for 7-10 minutes.
Wash the tomatoes, cut them arbitrarily and use a blender to mash them.
Peel the beets and carrots and grate them on a coarse grater, cut the pepper into thin strips.
Put all the vegetables in a cooking pot, add water, citric acid and vegetable oil. Heat over low heat, stirring, for 10 minutes.
Increase the heat, bring the workpiece to a boil, then reduce the heat again and boil for 15 minutes.
Add salt, sugar, bay leaf and both kinds of peppercorns. Stir and cook for about 45 minutes over low heat, stirring occasionally.
10-15 minutes before cooking, add chopped greens to the vegetable mass, and after another 5 minutes - vinegar and bay leaf.
Pour boiling borscht dressing into sterile jars prepared in advance, roll up, turn upside down, wrap and cool. Store the workpiece in a cool, dark place.
