Preparations for winter
21.04.2023
Dressing for borscht with beetroot without cabbage for winter
1 h. 0 min.
8 servings
Continuing the topic of homemade semi-finished products, I hasten to share with you another wonderful recipe. This time we will talk about refueling for borscht with beetroot without cabbage. Use half a kilogram of such a billet for 3 liters of ready-made broth.
Ingredients
- Beetroot - 2 kg
- Garlic - 100 g
- Onion - 400 g
- Vegetable oil - 60 ml
- Apple cider vinegar - 100 ml
- Black Pepper - 8 peas
- Bay leaf - 3 pieces
- Sugar - 100 g
- Salt - 60 g
- Water - 250 ml
Step-by-step cooking recipe
Peel the beetroot and grate it.
Peel and finely chop the onion.
Fry the onion in oil until transparent.
Add spices, beets and simmer for 15 minutes under the lid.
Add chopped garlic, sugar, salt and water.
Soak for 20 minutes, pour in the vinegar, stir and immediately remove from heat.
Arrange the filling in cans, roll up and turn upside down.
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