Beet Borscht Base for Winter
On a cold winter day, this preserve really hits the spot—it saves you time when you're making winter borscht or a chilled beet soup.
LUSSIYA
Recipe author
Beet Borscht Base for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 28 %
5 g
Carbohydrates 67 %
12 g
98 kcal
GI:
33
/
0
/
67
- Wash and cut the tomatoes, then run them through a meat grinder fitted with the fine plate. Finely chop the onions, herbs, and garlic cloves. Coarsely grate the beets and carrots. Cut the bell pepper into strips. In a non-reactive (enamel) bowl, combine all of the above. Add the salt and sugar, and pour in the oil and vinegar. Let it stand for 1 1/2 hours to release its juice. Pack into clean, dry jars. Cover them with lids and set them in a pot of water—the water should come up to the shoulders of the jars. Process: pint (0.5-liter) jars for 20 minutes, quart (1-liter) jars for 30 minutes. Seal the lids and turn the jars upside down until completely cool.
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 cider vinegar - 14 kcal/100g
- Vinegar - 11 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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