Dressing for borscht for winter with cabbage

Of course, first of all, all the vegetables are thoroughly washed. Beets and carrots are cleaned, grated or shredded in a food processor. Peel the onion from the husk and finely chop. I sometimes cut carrots into circles, and onions into half rings. It seems to me that this way the future soup turns out more beautiful.

We remove the stalks from tomatoes and grind them in a blender (you can just cut them smaller). Shred the cabbage.

Now we put all the vegetables in a large saucepan: first beets, then tomatoes, carrots, onions, cabbage.

Add sugar, vegetable oil, salt, vinegar to the vegetables. Mix everything well and put the pan on the fire. While the future refueling is on the stove, do not forget to sterilize the cans and lids.

Bring the contents of the pan to a boil, turn down the heat and cook the vegetables until tender (about 25 minutes). Then we put the finished filling into cans, roll up the lids. We wrap it in a blanket and let it cool down upside down.

The dressing for borscht for winter from cabbage is ready! It can be stored even at room temperature.