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Freezer Borscht Base with Tomato Paste

Put up this base now and enjoy a real bowl of borscht all winter long! The beauty of a make-ahead base is that you can pull it out anytime and have borscht on the table in no time — just the thing on cold, lazy winter days. And honestly, the borscht turns out every bit as good as one made with fresh vegetables. Give it a try!

mariyaAuthor avatar
Recipe author
Borscht for winter with tomato paste
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 2 g
Fats 31 % 5 g
Carbohydrates 56 % 9 g
76 kcal
GI: 67 / 0 / 33
    1. Wash and peel the vegetables. Simmer the beets in boiling water for 15 minutes, then let them cool. 2. Grate the beets and carrots on the coarse side of a box grater. 3. Finely chop the onion and fry it in the oil. 4. Combine the vegetables. Thin the tomato paste with the water and stir it into the vegetables. 5. Divide into portions to suit your needs and pack them into freezer bags to freeze until winter. Enjoy your winter borscht!

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beetroot - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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