There are a lot of different options for ready-made borscht dressing for the winter. It can be just a prepared roast or beetroot, or it can be almost a full–fledged soup, immediately with potatoes. Today I will share just such a recipe for a change.
Ingredients
Step-by-step cooking recipe
Cut all the vegetables as for borscht. Chop the tomatoes in a blender.
Fry the onion in oil for a couple of minutes. Add the carrots and beets, and cook for another 10 minutes under the lid.
Add tomatoes, other vegetables, salt, sugar and vinegar.
Bring the dressing to a boil and simmer for an hour on low heat.
Roll up the refueling on sterile cans.
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