Stunning borsch in banks for the winter
Mistresses love preparations for the winter, which facilitate the preparation of other dishes. These include various refills, canned in banks. In the presence of borsch dressing, even such a complex dish as borsch can be prepared quickly, and you will not need many ingredients: all of them will already be present in our preparation. There will be beets, and bell peppers, and onions, and carrots, and even cabbage. So when cooking borsch, we need only meat for the broth and potatoes.
A detailed step-by-step recipe with a photo will tell you how to prepare such a borsch dressing.
Ingredients:
- 1.2 kg of cabbage,
- 1 kg of beets
- 800 g carrots
- 900 g of onion,
- 850 ml of tomato paste,
- 800 g of bell pepper
- 12 tablespoons vinegar
- 10 tbsp Sahara,
- 0.5 l of sunflower oil,
- salt to taste.
How to prepare a dressing for borsch
The preparation of the dressing itself will take time, since there are many components in it and each needs to be processed: peel the vegetables, wash well. From the bell pepper you need to remove the middle, for which each fruit is cut.
The ingredients for borsch in the banks we need to grind. Onions, cabbage and bell peppers can be chopped. Grate carrots and beets. To facilitate the process, all components can be chopped on the combine. This will greatly simplify matters. Let's start with carrots.
Next, chop the onion.
Then bell pepper.
And finally, the cabbage.
Put the ingredients in a large pan.
Shred the beets.
Add to the rest of the ingredients.
Add tomato, sugar, salt, sunflower oil to the workpiece.
Mix everything and put on fire. Bring to a boil, slightly reduce heat, cover the workpiece with a lid and cook for 1 hour.
Then add vinegar to the workpiece and cook another 20 minutes.
Shortly before the end of cooking, we will prepare jars and lids - we will wash and sterilize.
We put the hot workpiece into jars. Roll up the lids.
And turn it over.
Canned borscht is ready. Let’s make it easier for yourself to prepare first courses in winter!
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