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The secret of red borscht is in properly prepared vegetable stew. In turn, the quality of the roast itself largely depends on the beets. If you buy the right beets once and prepare the dressing for the winter, you can cook delicious borscht all year round. It's convenient, tasty, and healthy.
Details
For cooking you need:
- beetroot - 3 kg;
- carrots - 1 kg;
- onion - 1 kg;
- bell pepper - 1 kg;
- tomatoes 1 kg;
- sugar - 1 cup;
- salt - 3 tbsp. L.;
- vegetable oil - 1 cup;
- vinegar (9%) 125 ml.
How to cook
This recipe is designed to roll up 12 0,5 liter jars.
Wash the vegetables, peel them. Cut the onion into half rings or cubes, as you like.
Grate the beets and carrots on a large grater.
Pepper pods should be cut into thin strips or cubes.
Cut the tomatoes into four parts and slice them into thin slices.
Next, put all the vegetables in the pan in layers. First the onion, then the beets and carrots, then the tomatoes and peppers.
Then comes salt, sugar, vinegar and oil.
Place the pan over low heat and when the mixture starts to release juice, stir and cook for 25 minutes over medium heat.
When ready, pour the hot mixture into sterile jars and roll up. Store in a dark and cool place.
