Borsch is everyone's favorite, tasty and aromatic dish. It is usually made with fresh vegetables. But, in order to enjoy its taste in winter, you can prepare a dressing right now.
To prepare a vegetable dressing for borscht (about 8-9 liters of dressing):
- White cabbage ("Kolobok" and others are suitable) - 3 kg
- Beets - 1.5 kg
- Carrots - 1 kg
- Tomatoes (ripe, red) - 1 kg
- Onions - half a kilo
- Tomato paste / ketchup - 3 tablespoons
- Sunflower oil - about 0.5 liters
- Table salt - 3 tablespoons
- Vinegar 70% - 2 teaspoons
Preparation:
1. Prepare vegetables: wash beets, carrots and tomatoes. Peel the onions and beets.
2. Finely chop the cabbage. Cut onions and tomatoes into small cubes (about 0.6x0.6 cm). Grate beets and carrots on a coarse grater (if desired, you can cut into small strips).
3. Pour vegetable oil into a large saucepan (you can use a cauldron).
4. Add chopped vegetables, salt and tomato paste to the oil.
5. Stir the vegetable mixture.
6. Simmer vegetables over medium heat, stirring frequently.
7. Cooking time - about an hour and a half.
8. At the end of stewing, add vinegar to vegetables, stir and simmer a little more.
9. Arrange the hot dressing in sterilized jars (you can use jars with a volume of 0, 5 or 0, 7 liters) and roll up.
10. Cool the jars in a dark place, after turning them over with the lids down and wrapping them up.
Such dressing significantly saves time and allows you to cook delicious borscht, even if you do not have beets or cabbage on hand in winter.
