Preparations for winter 01.06.2023

Red borscht for winter in cans

1 h. 0 min.

2 servings

If you love borscht, but don't like to cook it for hours – this billet will be your salvation. It is enough to boil it more once, just roll it into portion jars and then use it as needed. Also from young vegetables.

Ingredients

Beetroot - 400 g
Carrots - 250 g
Onion - 250 g
Cabbage - 400 g
Tomatoes - 250 g
Water - 50 ml
Vegetable oil - 50 ml
Vinegar - 25 ml
Sugar - 1.5 art.l.
Salt - 1 tbsp.l.

Step-by-step cooking recipe

Grate beets and carrots, chop cabbage, chop tomatoes and chop onions.

Mix vegetables, add butter, sugar, salt and water.

Bring to a boil and cook for 20 minutes on low heat.

Pour in the vinegar and boil the borscht for a couple more minutes.

Roll it up in sterilized jars.

Recipe added:

Irina Kovaleva

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