Frozen borscht dressing
Composition / ingredients
8
Servings:
Cooking method
Prepare the vegetables: wash, peel. Finely chop the onion. Grate the carrots and beets. Grind the bell peppers and tomatoes with a blender.
Heat the vegetable oil in a frying pan and fry the chopped onion until golden brown. Add the worn carrots and beets to it, continue to fry for five minutes.
Add mashed tomatoes and peppers, put the young beans. Simmer until tender (20-25 minutes).
Cool the finished dressing for borscht and spread it out in serving bags, putting chopped fresh herbs in each. Frozen refueling can be stored in the freezer until spring.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
