Tomato and pepper borscht dressing
Tomato and pepper borscht dressing is a vibrant and flavorful winter preparation that will transform even the most boring entree into a delicious soup! This photo-rich recipe will help you prepare a delicious dressing and explain how to preserve it so it doesn't spoil.
In winter, all you have to do is boil potatoes and cabbage in meat broth, add a jar of dressing and boiled beets – borscht is ready!
Cooking time is 45 minutes. The ingredients listed in the recipe make two half-liter jars.
Ingredients:
- red bell pepper – 650 g,
- tomato – 800 g,
- onions – 300 g,
- chili pepper – 1 pc.,
- paprika (flakes) – 1 tbsp,
- salt – 10 g,
- sugar – 25 g,
- wine vinegar – 30 ml.
How to make borscht dressing
Let's prepare the vegetables – wash, peel, and chop. We'll start with onions, which are an essential part of almost every first course.
So, cut the onion into small cubes.
Cut the bell pepper in half, removing the stem and seeds. Rinse the pepper halves to remove the seeds. Then cut the flesh into small cubes.
Wash ripe tomatoes, remove stems, and chop as desired. If desired, you can scald and peel the tomatoes.
The color of the tomatoes does not matter, use yellow or red.
Cut the chili pod with seeds into rings and add to the other vegetables.
Place the chopped vegetables in a saucepan, add paprika flakes, table salt and sugar.
Place the saucepan on the fire and cook over low heat for 20 minutes.
A couple of minutes before it’s ready, pour in the wine vinegar, stir, and remove from heat.
Sterilize the dressing jars over steam or dry them in the oven. Ladle the hot mixture into the jars and seal with boiled lids. Jars with clip-on lids are also convenient.
Place the filled jars in a large pot of water heated to 60 degrees Celsius.
Sterilize half-liter jars with the dressing for 12 minutes. Seal tightly and store in a cool place after cooling.
Storage temperature from +2 to +10 degrees Celsius.