Here is a simple recipe for refueling for the winter, which can be taken for cooking borscht, soups, vegetable stews, cabbage rolls, meatballs, various sauces and gravy. The fact is that this dressing contains only two main components: tomatoes and paprika.
That is what makes it so versatile and practical to use. The absence of beets, cabbage, carrots and onions allow you to put the dressing in any dish. Be sure to prepare at least some of this refueling. Indeed, in season, tomatoes and peppers can be purchased at an affordable price, and they are very useful and vitamin. In winter, these vegetables are greenhouse, almost useless and expensive to buy for cooking borscht. And with the help of a borsch dressing of juicy tomatoes and peppers, you can enjoy the taste of summer borscht all year round.
Ingredients (for a couple of half-liter cans):
- tomatoes - 1000-1200 g;
- 2-3 sweet peppers
How to cook dressing for borsch for the winter
What vegetables to choose for procurement of refills? Tomatoes take ripe, fleshy, soft. If there is damage or rotten areas, then we must cut them out. Sweet peppers can be taken in different colors. This will affect not only the appearance of the blank, but also reveal its taste and aroma more. At the very beginning, remove the skin from tomatoes. To do this without much effort, we make small cuts in the form of a cross on each fruit and drop them into boiling water for a few minutes. After such manipulations, the skin itself will lag behind and be easily removed. Next, from the peeled tomatoes make juice. You can do this with a blender or meat grinder - as you like. The main thing is that the juice was freshly squeezed.
The resulting juice set to boil for 15 minutes.
Sweet peppers cut into arbitrary slices.
Immerse steaming in tomato juice.
Cook for about 10 minutes and pour into sterilized jars.
Immediately cork covers.
The workpiece can be well stored even at room temperatures.