Borscht dressing for the winter is delicious

Very tasty dressing for Kuban borscht. Parsnip root is also added here, for a special flavor, they don't sell it here in Kazan, so we'll do without it.))Pour half a cup of oil into a saucepan or a large frying pan and put on fire. Cut the onion into strips, if the onion is huge, then divide it into 6 parts, if medium, then cut a quarter-rings and fry until golden. Grate the carrots on a coarse grater and send them to the onion, after 2 minutes we also send the grated beets there and pour out the rest of the oil.

Fry everything for 10 minutes, add tomato paste and simmer under the lid for 10 minutes. Add salt and sugar, mix well and simmer for another half hour. Pour vinegar 5 minutes before the end of stewing and roll it into pre-sterilized jars, turn it over on the lid and let it cool. It is stored at room temperature perfectly.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%. 

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.