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Borscht for the winter with cabbage and beets

0
1040
Kitchen Russian
Calorie content 82.4 kcal
Portions 6 l.
Cooking time 1 d.
Proteins * 1.5 gr.
Fats * 3 gr.
Carbohydrates* 18.7 g
* per 100 gr. product
Borscht for the winter with cabbage and beets
Content

Housewives are divided into two types: those who cook borscht only with beets, and those who also add fresh cabbage to the borscht. It doesn't matter, you can prepare delicious borscht in jars with the addition of white cabbage, which will warm you on winter evenings.

Ingredients

Cooking process

step 1 out of 4
Wash the beets, boil in the peel until tender and cool in cold water. Also, beets can be baked in the oven or microwave, the taste of root vegetables prepared in this way is more pronounced. Peel the beets, rub on a coarse grater.
step 2 out of 4
Remove the top dried and damaged leaves from the cabbage, wash and chop it. Peel onions and carrots, wash. Finely chop the onion, coarsely grate the carrots. Fry the onions and carrots in vegetable oil until tender.
step 3 out of 4
For the marinade, mix water, salt, granulated sugar, bring to a boil. Put the cabbage in the marinade. When it has softened, add frying onions with carrots, chopped tomatoes, bell peppers without seeds in small pieces. Bring to a boil and cook for 15 minutes. Add the beets, pour in the vinegar and stir.
step 4 out of 4
Turn off the fire. Transfer the workpiece to pre-washed and sterilized jars, roll it up with a key and turn it upside down. Cover the blanks with a blanket, let them slowly come to room temperature.

Bon Appetit!

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