Every busy housewife should have a recipe for this amazing billet. Because borscht in a jar is not only delicious, but also significantly saves time spent in the kitchen. Agree, in winter, not everyone can cook a full-fledged borscht in 15 minutes.
Ingredients
- Beetroot - 250 g
- Tomatoes - 400 g
- Cabbage - 400 g
- Carrots - 150 g
- Onion - 150 g
- Bell pepper - 150 g
- Hot red pepper - 1/4 pod
- Vegetable oil - 50 ml
- Vinegar (9%) – 1,5 tbsp.l.
- Salt - 0,5 art.l.
- Sugar - 0,5 art.l.
Step-by-step cooking recipe
Peel the Bulgarian and hot peppers, tomatoes and onions, cut them arbitrarily, then pass them through a meat grinder.
Put the vegetable mass in a saucepan, add salt, sugar, vinegar and vegetable oil, mix and bring to a boil.
Peel the beets and carrots and grate them on a grater for Korean carrots. Add to the boiled vegetable mass, stir and cook over low heat for 40 minutes.
Chop the cabbage and add it to the rest of the vegetables. Boil everything together for half an hour.
Fill sterile jars to the top with hot dressing, roll up, turn upside down, wrap and cool. It is convenient for me to use half-liter cans - the contents are just enough for my “borscht” pan. From the specified number of products, 3 such jars should be obtained.
