Filling for borsch for the winter: a recipe that will save you time
Thanks to this simple preparation, you will cook the most delicious borscht in a matter of minutes.
What you need
On 8 cans of ½ l volume:
- 1,500 grams of cabbage;
- 1,500 g of beets;
- 500 g carrots;
- 500 grams of tomatoes;
- 500 g onions;
- 500 g of red bell pepper - optional;
- 2 tablespoons of salt;
- 100 g of sugar;
- 500 ml of vegetable oil;
- 2 tablespoons of vinegar essence 70%.
Thinly chop the cabbage. Grate a beetroot and carrot on a coarse grater. Slice tomatoes, onions and peppers in small pieces. Pepper can not be added to the dressing: borsch will still get tasty.
Put the prepared vegetables in a large saucepan. Add salt, sugar and butter and mix thoroughly.
Set the pot on medium heat and bring the contents to a boil. Pour in the vinegar essence and cook, stirring, for another 7 minutes. Spread hot dressing over sterilized cans .
Roll them up, turn them over and cover them with something warm. When the banks are completely cool, transfer them to a dark, cool place.
How to use dressing for borscht
Vegetables in the dressing are ready. So for cooking borscht you need a minimum of time and effort.
Put the potatoes in a saucepan of boiling water or meat broth. Boil it almost until tender .
Then add the dressing, stir and cook for no more than 5 minutes. Add salt to the soup and, if desired, chopped greens.
Thanks for following. Hope you like the article.