Amazing borscht in jars for the winter
Housewives love winter preserves that make preparing other dishes easier. These include various canned dressings. With borscht dressing, even a complex dish like borscht can be prepared quickly, and you won't need many ingredients: they'll all be present in our stock. We'll have beets, bell peppers, onions, carrots, and even cabbage. So, to make borscht, all we need is meat for the broth and potatoes.
A detailed step-by-step recipe with photos will tell you how to prepare this borscht dressing.
Ingredients:
- 1.2 kg of cabbage,
- 1 kg of beets,
- 800 g carrots,
- 900 g onions,
- 850 ml tomato paste,
- 800 g bell pepper,
- 12 tablespoons vinegar,
- 10 tbsp. sugar,
- 0.5 l of sunflower oil,
- salt to taste.
How to make borscht dressing
Preparing the dressing itself will take time, as it has many ingredients, each of which needs to be processed: peel and wash the vegetables thoroughly. The bell peppers need to be core-removed by cutting them in half.
We need to chop the ingredients for jarred borscht. The onion, cabbage, and bell pepper can be chopped. The carrots and beets can be grated. To make the process easier, you can shred all the ingredients in a food processor. This will make things much easier. Let's start with the carrots.
Next, chop the onion.
Then bell pepper.
And finally, cabbage.
Place the ingredients in a large saucepan.
Let's shred the beets.
Add to the rest of the ingredients.
Add tomato, sugar, salt, and sunflower oil to the mixture.
Mix everything together and place on the stove. Bring to a boil, reduce the heat slightly, cover with a lid, and simmer for 1 hour.
Then add vinegar to the mixture and cook for another 20 minutes.
Shortly before the end of cooking, prepare the jars and lids - wash and sterilize them.
Place the hot mixture into jars and seal with lids.
And we'll turn it over.
Canned borscht is ready. Let's make winter first course preparation easier!
