Today I want to offer you a recipe for a minimalistic dressing for borscht. And even though beetroot is a year-round product, in winter it is very convenient to open a jar of such a semi-finished product and, without getting your hands dirty, cook a delicious and fragrant borscht quickly and without much waste of time.
Ingredients
- Beetroot - 1 kg
- Water - 1 l
- Citric acid - 5 g
- Salt - 30 g
- Ground black pepper - to taste
- Greenery (optional) – 1 bundle
Step-by-step cooking recipe
Rinse the beets well, put them in a saucepan with water and boil until half cooked (about 20 minutes after boiling). Fill the beetroot with cold water and cool.
Peel the cooled beets and grate them on a coarse grater.
If you plan to add greens, rinse it, dry it slightly and chop it. Combine the grated beetroot with the herbs, mix. Add ground black pepper to taste.
Fill pre-prepared sterile jars with beets.
Boil the water. Add salt and citric acid.
Pour the resulting boiling marinade over the beetroot in jars to the top. Seal the jars tightly and cool. Store the workpiece in a cool place.
