Dressing for borscht for winter with apples and bell pepper

1. Wash the beets, peel them, grate them on a coarse grater. Do the same with carrots.
2. Clean the washed Bulgarian pepper from the seeds and stalks, cut into small cubes.
3. Rinse the tomatoes, make criss-cross incisions on them, pour boiling water for a couple of minutes. Remove the skin, then cut the tomatoes into cubes.
4. Pour vegetable oil into a large saucepan, put it on a moderate heat, heat the oil.
5. Put the beets, stir, and simmer for 10 minutes.
6. Add the carrots, stir again, simmer for another 10 minutes.
7. At this time, wash, peel and peel the apples. Grate them on a coarse grater.
8. Put tomatoes, bell peppers and apples in a saucepan with beets and carrots. Mix the mixture well.
9. Add sugar and salt, stir, simmer for 45 minutes.
10. Remove the seeds from the pure bitter pepper, cut into small cubes and add to the pan.
11. Peel the garlic, squeeze it through a press into a saucepan, mix. Simmer for 15 minutes.
12. Arrange the workpiece in jars, roll up and wrap it up until it cools completely.

The dressing for borscht for the winter is ready. Keep it cool.