Borscht with cabbage and tomato paste for winter in cans
Imagine that you can cook your favorite dish in 15 minutes. And canned borscht with cabbage and tomato paste, thoughtfully rolled up in the season of fresh vegetables, will help in this. I've been doing this for many years and I confidently declare — it's very convenient!
Ingredients
- Beetroot - 1 kg
- Cabbage - 1 kg
- Carrots - 400 g
- Onion - 400 g
- Tomato paste - 100 g
- Vegetable oil - 50 ml
- Citric acid - 1 tsp.
- Sugar - 1 art.l.
- Salt - 2 tbsp.l.
- Water - 3 l
Step-by-step cooking recipe
Chop cabbage, carrots, peeled beets and onions.
Place the beets in a separate bowl, mix with citric acid and sugar.
Heat the oil in a deep cauldron. Add the onion, carrot and fry until soft.
Add the beets and simmer for 20 minutes, stirring occasionally.
Add the cabbage and continue cooking for another 10 minutes.
Mix tomato paste with a small amount of water and pour into a cauldron with vegetables. Soak for 2 minutes.
Add salt, pour in the remaining water, cover and simmer for 45 minutes.
Arrange the borscht in the prepared jars, roll up, turn the jars upside down and wrap with a thick towel.
