Make-Ahead Borscht Base with Bell Pepper
This works both as a borscht starter and as a stand-alone relish. Give it a month and it makes a great snack on its own. To turn it into soup, I'd simmer a broth, add potatoes, and about 10 minutes before it's done stir in a not-quite-full jar of this base along with a jar of borscht beets (you'll find that recipe here). The borscht comes out fantastic.
Elena
Recipe author
Make-Ahead Borscht Base with Bell Pepper
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 31 %
5 g
Carbohydrates 63 %
10 g
83 kcal
GI:
60
/
0
/
40
- Chop all the vegetables and mix them together. Let the mixture stand for 12–16 hours, then bring it to a boil for 5–10 minutes. Pack it hot into hot sterilized jars and seal—rigid plastic lids work fine too. This makes about eleven 24-oz (700 g) jars.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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 vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
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