Borscht Base with Beans for Winter
Looking for the fastest borscht ever? With this canned base, it comes together every time! A great make-ahead borscht base for winter that saves you tons of time in the kitchen.
Vika
Recipe author
Borscht Base with Beans for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
4 g
Fats 21 %
4 g
Carbohydrates 58 %
11 g
97 kcal
GI:
82
/
0
/
18
- Grate the beets and purée the tomatoes in a blender.
- Cut the bell pepper into thin strips and the onion into half-rings.
- Boil the beans until tender but still holding their shape — don't let them fall apart.
- Combine the vegetables and beans in one large pot, season with salt, add the oil, and mix well.
- Set the pot over the heat and bring to a boil.
- Lower the heat and cook for another 50 minutes, stirring in the vinegar at the end.
- Ladle the base into sterilized jars and seal with lids.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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