A prepared borsch dressing is a real salvation for busy housewives. It is worth spending time once, so that later you can easily cook delicious soups on its basis.
Dressing for borscht for the winter
You will need:
- one and a half kilograms of beets;
- one tablespoon (no slide) salt;
- a kilogram of ripe tomatoes;
- a couple of tablespoons of 9% vinegar;
- a pound of onions and carrots;
- a glass of vegetable oil.
Wash and peel the vegetables, chop the onion with a knife, grate the beets, grate the carrots on a fine grater or use a meat grinder, tomatoes can be mashed with a blender or also use a meat grinder.
Put the vegetables in a deep saucepan, add half the vinegar and pour in the oil. Bring the dressing to a boil with constant stirring and cook until tender - about 40-45 minutes. At the end of cooking, add the remaining tablespoon of vinegar, stir, bring to a boil again and turn off.
Put the finished dressing in pre-sterilized jars and close the lids. The jars need to be turned over onto lids, wrapped and kept warm until they cool. After that, the workpieces can be put away for storage.
Dressing for root vegetable soup
The dressing is prepared almost in the same way as in the recipe above, but we slightly change the composition: 2 kg of onions, tomatoes and carrots each; a kilogram of sweet pepper; half a kilo of dill, parsley root and celery root. For this amount of ingredients, you need to take one and a half kilograms of salt, you can take less and add salt later.
Three root vegetables on a coarse grater, chop the onion, tomatoes and peppers with a knife, dill can be cut with scissors. Stir the ingredients, put them in the jars, close them with lids, put them in the cold.
