Borscht dressing for winter with beetroot

The best semi-finished product for lovers of bright soup! Having made borscht dressing for the winter with beetroot once, you can provide yourself with excellent fragrant borscht for a whole year. Thanks to it, you will save the benefits of products and save a lot of time.

Ropotushka

Recipe author

Borscht dressing for winter with beetroot

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beetroot

1.4

Onion

0.4

Carrots

0.45

Tomato sauce

200

Table vinegar (9%)

Sunflower oil

100

Table salt

Sugar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 20 % 4 g

Carbohydrates 70 % 14 g

92 kcal

GI: 21 / 14 / 64

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make borscht dressing for winter? Prepare all the necessary ingredients. Please note that the recipe specifies the weight of unpeeled vegetables.
Step 2:
For stewing, take a bowl or a saucepan in which all the products will fit freely. I took a large pot. Peel and rinse the onion. Cut it into cubes or strips. I like it when the onions in borscht are smaller, so I make small cubes. Put the onion in a saucepan, add all the ingredients except carrots and beets. Mix well.
Step 3:
Peel and rinse the beets and carrots. Grate on a coarse grater or cut into strips. Such cutting is considered traditional for borscht.
Step 4:
Mix everything thoroughly and put it on medium heat. Wait until the vegetables give juice. To speed up the process, you can cover it with a lid. After boiling, simmer for 45 minutes, stirring occasionally.
Step 5:
While stewing vegetables, prepare cans with a total volume of 2 liters. Wash and sterilize the jars well. I do it the following way. Gently pour boiling water into the bottom of the jar with a thin trickle, about a quarter of the volume. To prevent the jar from bursting, you can not get water on its walls. Then cover with a lid and leave for 10 minutes. After I drain the water and the jar can be used.
Step 6:
After 45 minutes, evenly distribute the filling into the jars and roll up the lids. Leave to cool completely at room temperature, for about a day. Then store in a cellar or other cool room.

One half-liter jar of refueling is enough for about a 3-liter pot of borscht. There is nothing superfluous in it, a basic set. Someone likes the first dishes thicker, someone - thinner. Therefore, according to your taste, already in the process of cooking borscht, you can add pepper, potatoes, tomatoes, garlic, cabbage and other ingredients.

With this dressing, borscht can be cooked without adding meat. I usually boil the sliced potatoes until half-cooked and then add it and cook for another 20-30 minutes, 5 minutes before turning off, season with spices and add salt if necessary. It turns out a very tasty lean borscht.

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with weaker concentrations than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

Root vegetables are best washed with a brush or a hard sponge under running water.