Borscht dressing without cabbage for winter in cans
In addition to other preparations, I advise you to prepare several jars of borscht dressing for the winter. This is a real lifesaver for any super hostess! And who else can boast of fragrant borscht in 15 minutes? The number of products is indicated in the purified form.
Ingredients
- Beetroot - 1,5 kg
- Tomatoes - 700 g
- Onion - 500 g
- Bell pepper - 500 g
- Carrots - 500 g
- Garlic - 30 g
- Vegetable oil - 100 ml
- Vinegar (9%) – 50 ml
- Sugar - 100 g
- Salt - 2 tsp.
Step-by-step cooking recipe
Peel the beets and carrots and cut them into thin strips.
Peel the bell pepper from the seeds and stalks, cut into strips.
Cut tomatoes into small cubes, onion into quarter rings, chop garlic.
In a cooking pot, combine the prepared vegetables, mix well.
Add salt, sugar, vegetable oil, mix well again and boil over low heat for 10 minutes after boiling.
Then increase the heat a little and, stirring occasionally, boil the workpiece for half an hour.
A couple of minutes before cooking, add vinegar and crushed garlic.
Remove the workpiece from the heat, stir, cover and let stand for a couple of minutes.
Pack the hot borscht dressing into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
