Frozen borscht dressing for winter

1. Wash the vegetables.
2. Remove the stalks from peppers and tomatoes, peppers also need to be cleaned of seeds. Cut off the skin from the ginger root. Peel the garlic from the husk.
3. Cut the vegetables into large pieces. Chop the dill.
4. Put garlic, ginger root, pepper in a blender bowl (you can also pass through a meat grinder). Chop it up.
5. Put everything in a bowl, add dill.
6. Now put the tomatoes in the blender bowl and chop them into puree.
7. Add the tomato puree to the rest of the ingredients, mix well.
8. Arrange the workpiece into molds - they can be of any size and shape. The size depends on how many tomatoes you like to put in borscht. That is, so that one billet is designed for one preparation of borscht.
9. Put the molds in the freezer overnight.
10. In the morning, remove the frozen billet from the molds, put it in a tight bag and put it away for permanent storage until winter. However, if it is more convenient for you to store this blank in molds, you can leave it in them. The only thing I would recommend is to wrap each mold with cling film to avoid the admixture of foreign odors.

It's so easy to prepare vegetables for the winter :)