A simple borscht dressing for the winter without sterilization
During the winter, everyone misses fresh fruits and vegetables. That's why housewives try to stock up on as many jars of goodies as possible. We suggest you prepare a borscht dressing for the winter without sterilization. This dressing will be a real lifesaver for you. The recipe is very simple. First courses cooked with this dressing are delicious, healthy, and rich. It should be added to the broth shortly before it's ready. It's worth noting that the dressing is prepared without heat treatment, but instead contains a large amount of table salt, so it's best not to add additional salt to the finished dish. It also saves a lot of your time, as most of the time is spent chopping and preparing the vegetables.
The ingredients are simple and affordable:
- onion – 500 g;
- carrots – 500 g;
- tomatoes – 500 g;
- bell peppers – 300 g;
- greens (parsley) – 200 g;
- coarse salt – 400 g.
This yields 2,500 grams of prepared borscht dressing. It's best to store it in small jars. If you haven't used all the vegetables after opening the jar, you can save some for another time.
How to make a simple borscht dressing for the winter
Peel and finely chop the onion.
We remove the cores from the sweet peppers and chop them too.
Grate the peeled carrots or cut into thin strips.
Chop the greens with a knife and grate the ripe tomatoes.
You can also chop tomatoes in a blender.
Combine all ingredients in one bowl.
Add 400 g of coarse salt to them.
Mix all the vegetables thoroughly.
Sterilize the jars and lids. Spread the borscht dressing all the way to the top. You can sprinkle some more salt on top to ensure the vegetables are protected from bacteria that promote fermentation. Screw on the screw-on lids and refrigerate.
The dressing won't last long in a pantry or basement. Therefore, store it only in the refrigerator.
