Dressing for beetroot borscht with beans for winter
There are blanks that are needed primarily for the preservation of the crop. And there are those that also significantly save time in the future. Dressing for beetroot borscht with beans solves both of these issues at once. I advise you to roll it up in small jars at a time.
Ingredients
Step-by-step cooking recipe
Soak the beans overnight in advance and boil them until they are half cooked.
Grate the carrots and beets, chop the peppers and onions, chop the tomatoes in a blender and finely chop the parsley.
Fry the onion in oil until transparent.
Pour the tomatoes into the onion, and after 7-8 minutes add the beets.
After another 15 minutes, add carrots, peppers and beans.
Simmer for another half hour and add salt, sugar, parsley and vinegar.
Simmer the dressing for another 10 minutes and put it in sterilized jars.
