Preparations for winter
19.04.2023
Borscht dressing with beetroot and cabbage for winter
1 h. 5 min.
6 servings
Imagine that you can cook borscht without getting your hands dirty with vegetables! And it will be possible to do this if you cook borscht dressing with beetroot and cabbage in the summer. Add it to the finished broth, bring it to the spices and boil for 10 minutes.
Ingredients
- Beetroot - 1 kg
- Cabbage (white) – 1 kg
- Carrots - 200 g
- Onion - 200 g
- Tomato paste - 100 g
- Vegetable oil - 60 ml
- Citric acid - 0,5 tsp.
- Black Pepper - 6 peas
- Sugar - 3 tbsp.l.
- Salt - 2 art.l.
- Water - 400 ml
Step-by-step cooking recipe
Grate carrots and peeled beets.
Chop the cabbage and peeled onion.
Fry onions and carrots in oil until golden brown.
Add beetroot, citric acid, black pepper and simmer for 10 minutes.
Add sugar, salt, cabbage and water mixed with tomato paste. Reduce the heat to low and simmer for 30 minutes.
Spread the borscht dressing into jars, roll it up and turn it upside down.
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