Borscht dressing without cabbage with tomatoes for winter
You can prepare a dressing for borscht for the winter in different ways: some close only with beets, without pepper and tomatoes, others prefer a full set of products, including cabbage. In any case, such a billet is a lifesaver for any housewife!
Ingredients
Step-by-step cooking recipe
Wash the beets, peel and grate them on a coarse grater or a grater for Korean carrots.
Place the beets in a frying pan, add vinegar and sugar, simmer over medium heat under a lid until soft.
Peel tomatoes. This is easier to do if you pre-dip the tomatoes in boiling water for 1-2 minutes, and then place them under cold water.
Cut the peeled tomatoes into small cubes and in a preheated frying pan (separately from other vegetables) simmer over medium heat until soft and the liquid evaporates.
Peel the carrots and cut them into strips (you can also use a grater for Korean carrots). Peel the Bulgarian pepper from the seeds and stalks, cut into thin strips.
Cut onion into small cubes, wash dill and finely chop, chop garlic.
In a separate thick-walled frying pan on lard, fry onions and carrots until golden brown, add chopped garlic and mix well.
Add the bell pepper and simmer for another 5-7 minutes on low heat.
Combine the fried onion, carrot and pepper with beets, then add the stewed tomato mass and chopped greens. Add salt, mix well and simmer everything together for 10 minutes.
Pack the boiling borscht dressing into pre-sterilized jars, seal tightly, turn upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
