Borscht dressing with beetroot for winter
The modern pace of life largely determines the range of storerooms. Busy housewives prefer those preparations that save time on cooking delicious dishes in winter. I will share one of these recipes with you. So, we are preparing a borscht dressing.
Ingredients
- Beetroot - 1 kg
- Tomatoes - 1 kg
- Cabbage - 1 kg
- Onion - 300 g
- Carrots - 500 g
- Bell pepper - 1 kg
- Garlic - 50 g
- Parsley - 200 g
- Water - 1,1 l
- Tomato paste - 300 ml
- Salt - 5 art.l.
- Sugar - 6 art.l.
- Vinegar (7%) – 10 tsp.
- Black Pepper (polka dots) – 20 pcs.
- Bay leaf - 10 pcs.
Step-by-step cooking recipe
Wash the beets and carrots well and, without peeling, boil until tender. Then cool, peel and grate on a coarse grater.
Chop the cabbage, chop the onion finely, chop the parsley, pass the garlic through the press.
Cut the tomatoes arbitrarily and pass them through a meat grinder.
Peel the bell pepper from the seeds and stalks, cut into medium-sized cubes.
For dressing, boil water in a saucepan, add salt, sugar and tomato paste.
Pour the tomato puree into a large cooking pot, add the chopped cabbage, pepper and parsley. Pour in the boiling dressing, add the chopped garlic, stir and boil for 10 minutes after boiling.
Add the grated beets and carrots, stir, bring to a boil and boil, stirring, for 5 minutes.
Put 1 bay leaf, 2 peas of black pepper on the bottom of pre-prepared sterile 0.5 liter jars and pour in 1 tsp vinegar, then fill the jars with boiling borscht dressing. Roll up the jars, turn them over, wrap them up and leave them to cool completely. Store the workpiece in a cool, dark place.
