It takes about 2 hours to prepare the borscht dressing, of which 1 hour is spent directly on cooking the dressing.
How to cook borscht for the winter
Products for 4.2 liters
Beets – 7 pieces (1 kilogram)
Carrots – 5 pieces (1 kilogram)
Bulgarian pepper – 5 pieces (700 grams)
Tomatoes – 7 pieces (1 kilogram)
Onion – 5 pieces (600 grams)
Garlic – 10 large teeth (you can use a whole head)
Chili pepper – 1 piece
Dill – 1 bunch
Parsley – 1 bunch
Vegetable oil – 9 tablespoons
Salt – 6 tablespoons
Sugar – 3 tablespoons
Vinegar 9% – 150 milliliters
Preparing vegetables for harvesting
1. Wash vegetables thoroughly. Peel beets, carrots, onions and garlic.
2. Grate 7 pieces of beets on a coarse grater.
3. Grate 5 carrots on a coarse grater.
4. Remove seeds from 5 bell peppers, cut into cubes.
5. Dip each of the 7 tomatoes in boiling water for 1 minute, then pour over with cold water and peel, cut into slices.
6. Cut 5 onions into half rings.
7. Finely chop 10 garlic cloves.
8. Cut in half, remove seeds and thinly slice 1 fresh chili pepper.
9. Finely chop 1 bunch of dill and parsley.
Cooking borscht for the winter
1. Pour 3 tablespoons of vegetable oil into a heated frying pan and add onion.
2. Fry on medium heat for 3 minutes. Put the fried onion into a bowl.
3. Pour 3 tablespoons of vegetable oil into the same pan (you can not wash it), heat for 1 minute and add grated carrots, fry for 3 minutes over medium heat. Transfer the fried carrots to the pan with onions.
4. Pour 3 tablespoons of vegetable oil into a frying pan and add grated beets, fry for 5 minutes, pour in half a glass of water and simmer for 20 minutes under a closed lid.
5. Add a third of a glass of 9% vinegar, stir the beets and stop heating.
6. Add peeled and chopped bell peppers and tomatoes to a saucepan with onions and carrots.
7. Stir vegetables and cook over low heat for 25 minutes. Stir the vegetables occasionally so they don’t burn.
8. Add garlic, herbs, chili, 6 tablespoons salt and 3 tablespoons sugar. Mix and cook for 15 minutes.
9. Add stewed beets. Bring the contents of the pot to a boil and cook for 3 minutes. Add the rest, mix everything.
Pour the hot dressing into jars and close the lids, put away for storage.
Preparation of borscht in a multicooker
1. Fry the onion in a multicooker with the lid open on the “Baking” or “Frying” mode.
2. Add carrots, fry for another 5 minutes, then beets – and fry for another 5 minutes.
3. Pour in a third of vinegar, half a glass of water and cook for 20 minutes in the same mode without covering the multicooker with a lid.
4. Add tomatoes and sweet peppers, simmer for 5 minutes, then spices, seasonings, sugar and salt.
5. Boil the borscht for 10 minutes, then arrange in sterilized jars.
How to cook borscht with dressing
Products
Beef brisket – 500 grams
Potatoes – 5 pieces
Fresh cabbage – 500 grams
Borsch dressing – 1 can (700 grams)
Salt – 1 tablespoon
Water – 2 liters
How to cook beetroot soup in a jar
1. Wash the vegetables.
2. Peel 5 potatoes and cut into small cubes.
3. Cabbage leaves cut into not very wide strips.
4. Wash the beef brisket.
5. Pour 2 liters of water into a saucepan, put the meat in it and cook over medium heat.
6. When the water boils, remove the foam, cook the brisket over low heat for 2 hours.
7. Remove the brisket from the broth, cut into small pieces.
8. Put potatoes and cabbage in hot broth, cook for 15 minutes.
9. Add meat and borscht dressing, add 1 tablespoon of salt, stir everything, cook for 5 minutes.
Let the borsch brew for 10 minutes, then serve, adding a dessert spoon of sour cream to each plate.
Tasty Facts
– To prepare borscht dressing in the indicated proportions, you need a 5 liter saucepan from kitchen gadgets , you also need to prepare 6 glass jars with a volume of 700 grams, under the twist lid. You can use half-liter and liter jars with metal lids for seamers.
– Wash jars and lids thoroughly with baking soda. Sterilize jars with boiling water or steam.
– Vinegar is added to the beets at the end of the stew so that their rich color is preserved during further cooking.
– You can add beans to the borscht dressing (700 grams of boiled beans for the above recipe), which must first be boiled. Cabbage is also added to the borscht dressing – both fresh and sauerkraut . Sauerkraut must first be stewed and then added to the rest of the vegetables.
– Vegetarian borscht is cooked with dressing on the water, without meat. If there is no time to cook the broth, you can add a jar of stewed meat to the borscht at the same time as the borscht dressing.
– Preparation of borscht is an excellent independent dish, a delicious winter salad with a sharp taste and beautiful color. It can be served cold with sour cream and minced garlic.
– Calorie dressing for borscht – 80 kcal / 100 grams.