Borscht dressing for the winter will help out in the winter, when there is no time to peel vegetables for borscht, a jar with such a dressing will come to the rescue. It will have all the necessary set of vegetables – these are tomatoes, beets, carrots, sweet peppers and onions.
This dressing has a rich color, which makes borscht even more appetizing. In addition, there is an advantage to preparing such a blank for the future. All the vegetables in it are peeled and ready to eat, which means your time is saved. In addition, there is sweet pepper in the jar, which is expensive in winter and not as fragrant as in summer. Therefore, by adding a couple of spoons of vegetable dressing to borscht, you will get a fragrant first course for the whole family.
To keep the jars well even in the apartment, use ordinary table 9% vinegar. You will also need a standard set of spices – salt, sugar and a little vegetable oil.
- Beets – 250 g.
- Carrot – 250 g.
- Onion – 250 g.
- Sweet bell pepper – 250 g.
- Tomatoes – 500 g.
- Salt – 1 tsp
- Sugar – 50 g.
- Vinegar 9% – 50 g.
- Vegetable oil – 50 g.
Yield: approximately 1 liter (or 2 jars of 0.5 liters).
How to cook:
1. Boil the root crops in advance – rinse the beets and carrots, cover with water and cook for 30-40 minutes until soft. Check doneness with a fork or knife. Carrots usually cook faster than beets. Remove the cooked vegetables from the pot and set aside.
2. While the carrots and beets are cooling, prepare the rest of the vegetables. Peel the onion and cut it into quarter rings. If the onion is small, you can use half rings.
3. Then clean the sweet bell pepper from the seeds. Cut it in half and shake out the seeds.
4. Cut the sweet pepper into half rings.
5. Pour the prepared onions and sweet peppers into the pan.
6. Cut the washed tomatoes into medium slices, cut off the stem.
7. Twist the tomatoes through a meat grinder or in a blender. Pour the tomato sauce into a bowl, add vegetable oil there.
8. Pour sugar and salt into the sauce, mix.
9. Pour the tomato sauce into the pot with vegetables, cook for 10 minutes over medium heat, stirring occasionally.
10. While the onions and peppers are stewed in tomato sauce, cut the boiled beets and carrots into cubes.
11. Pour the beets and carrots into the pan, simmer everything together for another 10 minutes.
12. Pour in 9% vinegar, mix and simmer the workpiece over low heat for another 5 minutes.
13. Then put the vegetables together with the tomato sauce in clean, sterilized jars, fill to the top.
14. Roll up the cans with lids using a seaming key.
15. Turn the jars upside down and insulate with a blanket. Leave it like this until it cools completely.
Store the workpiece in a dark, cool place; a pantry in the apartment is also suitable.