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Roast for borscht for winter

Borscht Soffritto (Canned for Winter)

A fragrant vegetable base for borscht — the best thing to put up for winter! You use it exactly as if you'd made it fresh: stir it into the pot when the borscht is nearly done, bring everything to a boil, and simmer for 5–10 minutes.

wella

Recipe author

Composition / ingredients

Servings:

Carrots

100

Beets

100

Onion

100

Garlic

Tomato juice

Salt

Sugar

Dried spices

Vegetable oil

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 64 % 14 g

Carbohydrates 32 % 7 g

152 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

The main thing is to measure out the right amount of each ingredient going into the mix.
Step 2:

Then peel all the vegetables and start chopping. Meanwhile, set a skillet or sauté pan over the heat — this is where everything will cook — and add the oil. Start by chopping the onion.
Step 3:

Once the oil is hot, add the onion. Let it fry, but don't let it burn.
Step 4:

Next, cut up the beets. Matchsticks work well here, though if you prefer another shape, cut them however you like.
Step 5:

The same cut works for the carrots.
Step 6:

Once the onion has softened a bit, add the carrots and beets. Or fry each one separately — but then you'll need more oil. While the vegetables cook, stir the salt and sugar into the tomato juice (or puréed tomatoes).
Step 7:

Fry the vegetables until they turn soft, then pour in the tomato juice right away. Cover and simmer over low heat for an hour.
Step 8:

Add the spices and stir everything together. Finely mince the garlic.
Step 9:

Add the minced garlic and vinegar to the pan about 10 minutes before it's done. While everything finishes, prep a jar and lid for canning: wash them and sterilize for 5–10 minutes.
Step 10:

It's best to sterilize the jars just before the mix is ready so you can pack it hot. Screw the lid on tightly and wrap the jar in a towel. Stored this way, the base keeps in a cool place until winter.

A few more tips: 1. Ingredients. They should be juicy and firm. Add anything you like to the base — besides the basics, that could mean bell pepper, celery, beans, pieces of bacon, and so on. 2. Salt. Don't be shy with it; then you won't need to salt the borscht itself. But don't overdo it either — salt to taste, just as you would when making it fresh. 3. Cutting. You can cut with a knife or use a grater (just not the fine holes!). 4. Tomato. Make your own by puréeing tomatoes, or use store-bought juice or tomato paste (thin the paste with water to a juice-like consistency). You can even use puréed pickled tomatoes. 5. Vinegar. There's no skipping it here — the base has to keep until winter! White or apple cider vinegar both work. 6. Spices. Optional. If you use them, stick to the ones you normally reach for — and keep it measured! 7. Oil. Ideally real sunflower oil. 8. Sterilizing. About 15 minutes and you can rest easy about storage. 9. You can also make the base fresh, chop it up, pack it in bags, and freeze it.