Frying for borscht for winter

Fragrant frying for borscht is the best preparation for the winter! The roast is used exactly as if you were preparing it right for the occasion. That is, it is put in a saucepan with almost ready borscht. After bringing the borscht to a boil, cook for 5-10 minutes.

wella

Recipe author

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Composition / ingredients

Servings:

Carrots

100

Beetroot

100

Onion

100

Garlic

Tomato juice

Salt

Sugar

Spices are dry

to taste

Vegetable oil

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 5 % 1 g

Fats 64 % 14 g

Carbohydrates 32 % 7 g

152 kcal

GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 2 hours

Step 1:
The main thing is to prepare the right amount of ingredients that will participate in this action.
Step 2:
And then you need to peel all the vegetables from the husk or peel and start slicing. In parallel, we put a frying pan or a saucepan on the fire, in which everything will be cooked, and pour oil. First you need to cut the onion.
Step 3:
If the oil is hot, we will send the onion into it. Let it fry, but not to burn.
Step 4:
Next, let's cover the beets. The straw format is quite suitable for this case. Although, if you like to cook in a different format, cut in a different one.
Step 5:
This format is also suitable for carrots.
Step 6:
If the onion is slightly fried, you can also send carrots and beets to it. Or fry each component separately, but then you will have to take more oil. And while the vegetables are fried, it is necessary to pour salt and sugar into the tomato juice (or rolled tomatoes).
Step 7:
Fry the vegetables until they become soft. And immediately fill them with tomato juice. We will put them out for an hour on a small flame under the lid.
Step 8:
Add spices to the future roast, mix everything. It is necessary to chop the garlic finely.
Step 9:
Put the crushed garlic and vinegar in the pan 10 minutes before turning off. While all this is being prepared, we will prepare a jar and a lid for preservation. Rinse, sterilize for 5-10 minutes.
Step 10:
It is advisable to sterilize the jars shortly before the roast is ready, in order to immediately pack it hot. Having screwed the lid tightly, we wrap the jar in a towel. Thus, the cooked roast is stored in a cool place until winter.

And more tips:
1. Products. They should be juicy and tight. You can add anything you like to the roast. These are, in addition to basic products, Bulgarian pepper, celery, beans, pieces of bacon, etc .
2. Salt. Do not regret it, because then you can not salt the borscht. But don't get carried away too much, because you can put salt to taste - as if you usually cook a roast.
3. The method of slicing. And you can cut with a knife, and grate on different graters (just not small ones!).
4. Tomato. You can cook it yourself by rinsing tomatoes, or buy juice or tomato paste in the store (diluted with water to the consistency of juice). And it can also be made from ground pickled tomatoes.
5. Vinegar. Without it, in this case, nowhere. The roast must hold out until winter! You can take white vinegar or apple vinegar.
6. Spices. You can not put it. If you do, then the ones that you usually use. Just stick to the measures!
7. Oil. Ideally, real, sunflower.
8. Sterilization. 15 minutes - and you can be calm in terms of storing such preservation.
9. The roast can be cooked fresh, chopped and frozen, packed in bags.