Borscht Base for Winter (Canning)
This simple make-ahead base lets you whip up delicious borscht in no time. Borscht usually takes ages to make, so I highly recommend canning a batch of this borscht base for winter — it saves a huge amount of time.
AlexA
Recipe author
Borscht Base for Winter (Canning)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
2 g
Fats 36 %
5 g
Carbohydrates 50 %
7 g
80 kcal
GI:
71
/
0
/
29
- Wash and trim all the vegetables thoroughly. Grate the carrots, beets, and onions on the coarse side of a grater and sauté them over low heat for about 15 minutes. Cut the bell peppers into small pieces. The tomatoes need to be peeled — to make it easier, dip them briefly in boiling water and then in cold water, and the skins will slip right off. Purée the peeled tomatoes. In a large enough pot, combine the sautéed vegetables with the bell peppers and tomatoes. Simmer the whole mixture for about half an hour, then add the herbs, salt, garlic, sugar, and bay leaves. Simmer for another five minutes or so. Spoon the finished borscht base into clean, dry jars and seal with lids. With this recipe, the borscht base is fully ready once it has cooled completely; cool the jars covered with a warm blanket. With a batch of this on hand, all you'll need to do in winter is cook up a broth, toss in some potatoes, and stir in the ready base.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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