Dressing for borscht with beans for winter
Composition / ingredients
24
Servings:
Cooking method
1. Grate beets, chop tomatoes in a blender.
2. Cut bell pepper into strips, onion into half rings.
3. Boil the beans so that they become soft, but do not boil.
4. Mix vegetables and beans in one saucepan, add salt, season with oil and mix well.
5. Put the pan on the fire and bring the contents to a boil.
6. Turn down the heat and continue cooking for another 50 minutes, add vinegar at the end.
7. Pour the dressing into sterile jars and roll up the lids.
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
- 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
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
