Composition / ingredients
Cooking method
Wash the vegetables, peel. Grate the beetroot. Do the same with carrots. A food processor will seriously facilitate the task.
Cut onion and bell pepper into half rings or squares, tomatoes into small pieces. In general, it does not matter how exactly you cut everything, you can stick to the usual cutting methods that you use when cooking borscht.
Put all the vegetables in a large saucepan, mix. Finely chop the garlic there.
Pour oil and vinegar into a separate bowl. Add salt and sugar to them, mix well. It is desirable that the crystals completely dissolve. Pour the resulting liquid over the vegetables, stir and leave to stand for half an hour.
At this time, prepare the jars and lids - wash them well and sterilize them.
Put the filled vegetables on medium heat, bring to a boil. After that, turn down the heat, simmer the vegetables for half an hour. Place the hot borscht dressing in jars, roll up the lids and let cool in a warm place.
Refueling is ready! It can be stored at room temperature.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
