Beetroot for borscht for winter

Beetroot borscht dressing for the winter is a magic wand! Many housewives will confirm that summer preparations for the winter simplify life on normal working days, when you need to cook something quickly and tasty for lunch or dinner for the whole family. At the same time, the prepared dishes should be full and varied. Nutritious and nourishing borscht, rich in vitamins, should be a frequent guest on the table in winter days, but the process of cooking it is quite long. Beetroot dressing, prepared during the harvest season, greatly simplifies and speeds up the cooking process, it remains to add meat and potatoes, and the delicious fragrant borscht is ready.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beetroot

Carrots

Onion

Tomatoes

Vegetable oil

300

Sugar

100

Salt

2.5

Table vinegar

Water

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 41 % 7 g

Carbohydrates 53 % 9 g

98 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. During harvesting, there are often vegetables that are not suitable for harvesting for storage for a long time, but it is a pity to throw them away. Such "obscene-looking" carrots and beets are perfect for harvesting for the winter. The only thing is, you can't use rotten vegetables. Vegetables are thoroughly washed under running water with a brush, thrown into a colander, let the water drain.
Step 2:
Carrots are cleaned, if we use young fruits, then the skin can be wiped off with a brush. Three carrots on a coarse grater, or we use a combine harvester or other equipment to quickly chop carrots.
Step 3:
We also do with beets, wash, clean it and grate it on a grater or food processor.
Step 4:
Peel and finely chop the onion with a knife or pass it through a food processor.
Step 5:
Tomatoes are washed, cut out the stems, cut into large pieces.
Step 6:
Put the tomatoes in a bowl and punch with a blender. If there is no blender, you can remove the skins from the fruit with boiling water and cut into pieces with a knife.
Step 7:
Pour vegetable oil into a large basin or saucepan with a thick bottom. Put the chopped vegetables: beets, carrots and onions, mix so that the vegetables are well soaked in oil. Pour in half the vinegar and water, mix, put on fire. Bring the mixture to a boil, reduce the heat to medium and simmer for about 30 minutes.
Step 8:
When the vegetables let the juice, add tomatoes, sugar, salt, spices (except bay leaf), the remaining vinegar and water, mix. Cover with a lid, bring to a boil again, reduce the heat to medium and simmer for about 20 minutes. Add the bay leaf, stir and simmer for another 10 minutes. We prepare the jars for the preparation in advance: we wash and sterilize them in the usual way - in a water bath or in an oven, boil the lids.
Step 9:
We lay out the filling in jars. Immediately roll them up and let them cool down upside down at room temperature under a blanket. We put it away for storage in a cool place for the winter. Bon appetit!