If you have little time to cook, then this recipe will be a salvation. The blank, which you make in advance, is perfect for making rich borscht at any time of the year.
It is necessary
- - fresh beets (800 g);
- - fresh cabbage (750 g);
- - fresh carrot (900 g);
- - fresh onions (500 g);
- - garlic to taste;
- - vegetable oil (400 g);
- - citric acid (5 g);
- - granulated sugar (2, 5 tbsp. L.);
- –Salt (2 tbsp. L.).
Instructions
Step 1
First, you need to process all the vegetables for harvesting. Rinse the beets and carrots, remove the peel with a knife. Grate carrots and beets with any size grater. Place vegetables in a deep bowl. Mix thoroughly.
Step 2
Remove the top leaves from the cabbage. Then chop finely into straws. Cut the onions into small cubes and mix with the cabbage. Transfer the vegetable mixture to the carrots and beets. Stir again. Leave the vegetable mixture in a cup for a while.
Step 3
While the workpiece is infused, prepare the jars. Sterilize in any convenient way and place on a clean towel along with the lids.
Step 4
Next, transfer all vegetables to a saucepan and add crushed garlic, sugar, salt and citric acid. Stir with a wooden spatula and slowly heat on a hotplate until boiling. Do not forget to watch out for the foam that appears on the surface after boiling.
Step 5
The cooking time is about 30-50 minutes, depending on the density of the vegetables. When the preparation has boiled several times, you can lay out the vegetables in the jars. Fill each jar and screw tight with sterilized lids. Wrap the blank for a while with a blanket and wait for the jars to cool. Store jars in a cool place throughout the winter.
