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Borsch dressing with beets for the winter

625

Kitchen Russian

Calorie content 44.2 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 1.3 gr.

Fats * 4.1 gr.

Carbohydrates* 7.4 gr.

Borsch dressing with beets for the winter

Content

Soups in cans like borscht with beets, prepared for the winter, save housewives not only time and effort later, but also money, because in the cold season, buying vegetables that do not cost a penny in the summer in the garden can be indecently expensive.

Ingredients

Beet 2 Kg Onion 1 kg Bell pepper 1 kg Fresh tomatoes 1 kg Carrot 1 kg Sunflower oil 500 ml Salt taste Black peppercorns 20 pcs.

Cooking process

You can use last year's beets in the workpiece, as well as the most illiquid, small, crooked, etc. Beets need to be washed, peeled, rinsed. Wash the tomatoes. Wash the pepper and remove the seeds with white pulp and bridges. Peel and rinse the onion.

Cut the tomatoes in half, remove the white part and cut into thin slices. Cut the onion into thin strips. Chop the pepper as thinly as possible. Grate carrots and beets on a coarse grater. If desired, carrots can be removed from the freezer if there are stocks from last year in the freezer.

Prepare a cauldron or stainless steel container that has a lid. Place the slices of tomatoes, onions, carrots and bell peppers together. Pour in 2 tsp. salt, add vegetable oil. Simmer for about 1 hour until tender.

Taste for salt, add beets. If there is not enough salt, add 1 more spoonful of salt. Bring the mixture to a boil, simmer for 15 minutes, stirring.

Transfer the finished borsch dressing to sterilized jars, tighten hermetically with metal lids. Turn the jars over and cover with a warm handkerchief, cool completely. The workpiece is stored for about 10 months.

Bon Appetit!