Seasoning for borscht prepared in summer or fall can save you time and money in winter. And vegetables grown during this period contain more nutrients than those sold in stores in winter.
The classic recipe for borscht dressing contains beets, but you can make preparations without this vegetable. For example, with tomatoes, tomato juice, bell peppers, etc.
To prepare a dressing with beets, you will need 250 g of this vegetable, 1, 2 kg of tomatoes, 3 onions and carrots, 3 sweet peppers, 30 g of sugar, 30 ml of vinegar, 100 ml of vegetable oil.
All vegetables are peeled, carrots and beets are chopped on a coarse grater, peppers and onions are finely chopped, and the tomatoes are passed through a meat grinder and the resulting mass is poured into a saucepan. And when the liquid begins to boil, first pour the beets, after 20 minutes carrots, then bell peppers and after the same period of time onions. Cook the dressing for another 20 minutes. Add sugar, butter and salt 5 minutes before the end of cooking.
You can not only season borsch with this seasoning, but also put it on the table as a separate dish. For 1 kg of beets, you will need 1.5 cups of beans, 1 kg of carrots, tomatoes and onions, 250 ml of water and oil, ½ cup of sugar, 150 ml of vinegar and 50 g of salt. As a result, you should get about 3 kg of borsch blanks.
Beets are first boiled, then chopped on a fine grater, carrots - on a coarse one, onions are cut in half rings, tomatoes - into cubes. Carrots, tomatoes and onions are separately fried in oil, and the beans are boiled until tender. Then vegetables are mixed with beans and the rest of the ingredients are added, stewed for 40 minutes and laid out in jars.
