Canned Borscht Base for Winter

A burst of vitamins in the depths of cold winter.

Recipe author

Servings:

Green cabbage

Carrots

1.5

Onion

1.5

Tomatoes

Beets

Bell pepper

800

Parsley root

300

Vinegar (9%)

Salt

Sugar

Sunflower oil

0.5

Bay leaf

Peppercorns (allspice)

Fresh herbs (parsley)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

68 kcal

GI: 50 / 0 / 50

Got a student in the family? And if your student is studying far from home, every visit is its own little worry — what can you send the kid off with so that, heaven forbid, they don't go hungry? For two years I searched for preserving recipes that would make my child's life away from home a bit easier, at least at mealtime. And I found a very clever one: borscht base for winter. This batch makes 20 half-liter jars. Peel the tomatoes and chop them finely. Peel the beets and cut them into strips. Lightly sauté them in half the oil in a deep skillet, then cover and cook until soft, about 10 minutes over low heat. Cut the bell pepper into strips and the onion into half-rings. Cut the carrots and parsley root into the finest strips, and shred the cabbage. Now combine all the vegetables (don't forget the beets — this is borscht), and add the parsley, salt, sugar, spices, and remaining oil. Mix well and simmer, covered, for 40 minutes, stirring often since it tends to scorch. Add the vinegar 5–7 minutes before the end. Pack into sterilized jars, seal, and wrap them up to cool slowly. Come winter, your kid just needs to peel and cut some potatoes, add 2–3 spoonfuls of the borscht base from a jar, simmer 5 minutes — and dig in.

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