Preparation of borscht dressing for winter

All vegetables are thoroughly washed and cleaned.
Carrots, beets and onions three on a coarse grater and fry for about a quarter of an hour on low heat.
Cut the bell pepper into small pieces.
Tomatoes must be peeled. To make it easier, we lower the tomatoes alternately first into boiling water, and then into cold water and the skin will come off by itself. We wipe the peeled tomatoes.
In a container of a suitable size, put the fried mixture of vegetables, add bell peppers and tomatoes. Simmer the whole mixture for about half an hour, and then add the herbs, salt, garlic, sugar and bay leaf. Then simmer for about five more minutes.
The finished billet of borscht dressing for the winter is laid out in clean, dry jars, closed with lids.
Borscht dressing according to this recipe is completely ready after complete cooling. Cool the jars by covering them with a warm blanket.
Having such a billet at hand, in winter you will only need to cook broth, throw potatoes and ready-made dressing.