Tomato-and-Pepper Borscht Base for Winter

Cooking method

1. Step 1:

   

   How do you make tomatoes with pepper for winter borscht? Gather your ingredients. If you use garden vegetables, the tomato sauce will be that much richer. I used "Pink" tomatoes—they're sweet and very juicy. I used Adyghe salt, which has a few aromatic spices in it that only made the sauce more fragrant.

2. Step 2:

   

   Remove the stem ends from the tomatoes and wash all the vegetables under clean running water. Pat them dry with paper towels. If you like, add a chili pepper along with the bell pepper for a spicier, zestier result—I used 3 hot pepper pods this time.

3. Step 3:

   

   Cut the tomatoes into halves or quarters so they're easier to process. Cut out the cores where the stems were attached. Halve the peppers and remove all the seeds and white ribs inside.

4. Step 4:

   

   Now grind the tomatoes and peppers, using a meat grinder or a blender (I usually use a meat grinder). Start with the tomatoes.

5. Step 5:

   

   Do the same with the bell pepper.

6. Step 6:

   

   Put the ground vegetables in a large pot and add the salt. Stir well and taste the sauce; add a little more salt if it needs it. Set the tomato base on the stove and, once it boils, simmer over low heat for about 15 minutes (don't forget to stir now and then).

7. Step 7:

   

   Meanwhile, sterilize the jars and lids however you like—in the oven, the microwave, or over a water bath. Pour the finished borscht base into the sterile jars and seal them with the lids. Turn the jars upside down and leave them under a warm blanket or towel until completely cool at room temperature—I leave them about a day.

8. Step 8:

   

   Move the jars to a pantry, cellar, or other cool spot for long-term storage.