If you have never prepared borscht dressing for the winter, let's do it together. In winter, add the contents of the jar to the boiling broth, and the fragrant borscht will not take long to wait (one 0.5 liter jar is enough for me to cook 4 liters of borscht).
Ingredients
- Beetroot - 1,3 kg
- Tomatoes - 700 g
- Onion - 500 g
- Carrots - 500 g
- Bell pepper (net weight) – 400 g
- Garlic - 30 g
- Citric acid - 0,5 tsp.
- Vegetable oil (refined) – 200 ml
- Vinegar (9%) – 50 ml
- Sugar - 80 g
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Wash the vegetables, peel the beets, carrots and onions. Cut the onion into small cubes, carrots and beets into thin cubes. Peel the Bulgarian pepper from the seeds and stalks, cut into strips or cubes.
Fry all vegetables alternately in preheated vegetable oil.
Important! Fry the beetroot longer than other vegetables (15-20 minutes) and, so that it retains a rich bright color, add a little citric acid to the chopped beetroot at the beginning of cooking.
When the beetroot becomes soft, add the tomatoes cut into medium cubes and, together with the beetroot, simmer under the lid on medium heat for 10-15 minutes. Do not forget to stir occasionally.
Add all the fried vegetables to the frying pan with beets and tomatoes, stir and simmer for 5 minutes under the lid.
Add salt, sugar, mix everything thoroughly again and simmer under the lid for another 15 minutes.
5 minutes before cooking, enter the crushed garlic, after another 3 minutes - vinegar, mix.
Pour boiling borscht dressing into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
