Dressing For Borscht For The Winter. Step-by-step Recipe With Photo

One of the most useful, especially for busy housewives, winter preparation is borsch dressing. There is no quicker way to cook a hot meal than to add potatoes and cabbage to the ready-made broth, and when the vegetables are cooked, season the soup with a fragrant vegetable borsch dressing stored in the fall. You do not need to peel and fry vegetables, cook beets for a long time, just add a few spoons of seasoning and the thick borsch is ready.

Of course, you have to work hard in the fall, but it's worth it. Harvesting stewed vegetables for long-term storage is very convenient, and a practical housewife always has several jars of borscht dressing in her bins in reserve.

Hot red chili and ground hot paprika will help to add pungency and piquancy to the seasoning, but this, as you yourself understand, is not for an amateur, you cannot put such a seasoning in a children's soup.

Before cooking, boil the beets in their skins or bake them in the oven. By the way, you can bake beets by wrapping them in food foil, so they retain their rich taste and most of the useful qualities. The thick tomato puree, which combines all the ingredients of the dressing, can be replaced with ready-made tomato puree to save time, but, in my opinion, homemade preparations should only be made from natural products. Fresh home-grown vegetables, grown by their own hands, will give the winter preparations individuality and unique taste, and will remind in cold winter of a warm summer.

• Cooking time: 1 hour 20 minutes
• Quantity: 1 liter

Ingredients for borscht dressing for the winter

• 400 g of tomatoes;
• 170 g onions;
• 200 g carrots;
• 150 g sweet pepper;
• 80 g of bitter green pepper;
• 200 g of beets;
• 50 g of garlic;
• 35 g 9% wine vinegar;
• 40 g of celery greens;
• sugar, salt, vegetable oil, pepper, fennel

Method of preparing dressing for borscht for the winter

Making a tomato base for dressing. Chop the tomatoes coarsely, pour a little vegetable oil into a tightly closing saucepan, add the chopped tomatoes and cook until they are completely boiled (about 20 minutes).

While the tomatoes are stewing, we make the main component of any vegetable dish - fry the onions and coarsely grated carrots in oil. Fry vegetables until tender.

After onions with carrots, in the same pan, fry finely chopped sweet peppers (I had a red one) and a few pods of bitter green pepper. We taste the bitter pepper, as its excess can ruin the whole seasoning.

In a deep bowl, mix the ingredients of the dressing: onion and fried carrots, sweet and hot peppers, grated coarsely boiled beets. Season vegetables with stewed tomatoes, rubbed through a fine sieve.

Now we season vegetables with herbs and spices. Add fennel, ground in a mortar, black pepper. Then add sugar, salt, finely chopped green celery.

Simmer vegetables for 5 minutes on low heat, add vinegar at the very end, mix and put in sterile jars. Pour a thin layer of any vegetable oil on top. We pasteurize cans with borsch dressing at a temperature of 90 degrees Celsius for 8-10 minutes, depending on the volume of the can.