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Borscht for winter with bell pepper

Can be used both for borscht and as a snack. After a month, you can use it as a snack. I recommend cooking the broth, add the potatoes and 10 minutes before the end of cooking, put an incomplete jar of borscht and a jar of beetroot to the borscht in a saucepan (the recipe can be found here). Borscht turns out excellent.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 31 % 5 g
Carbohydrates 63 % 10 g
83 kcal
GI: 60 / 0 / 40

Cooking method

Cooking time: 2 d

Chop and mix all the products. Leave to stand for 12-16 hours, then boil for 5-10 minutes. Put it hot in hot sterilized jars, roll it up, you can close it with nylon lids.
It turns out 11 × 700-gram cans.

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40   kcal/100g
  • Dried beetroot - 278   kcal/100g
  • Boiled beetroot - 49   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   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
  • Onion - 41   kcal/100g
  • White cabbage - 28   kcal/100g
  • Boiled white cabbage - 21   kcal/100g

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