Borscht dressing
It is very convenient in winter — I opened a small jar — and the borscht is ready in half an hour! It can be vegetarian, it can be broth, it can be stewed — in general, it's a matter of minutes!
Gross weight is given:
— beetroot 3 kg
— carrots 1 kg
— onion 1 kg
— sweet pepper 1 kg
— tomatoes 1 kg
— 1 cup of sugar
— 3 tablespoons of salt
— 1 cup of vegetable oil
— 125 ml (half a thin cup) of vinegar 9%
Yield: about 12 0.5 l cans
Instruction manual:
Wash all the vegetables, peel them, then put them in layers in a basin in the following sequence:
— cut the onion into half or quarter rings
— grate the beetroot on a coarse grater (you can also do it in a Korean way)
— grate the carrots in the same way
— cut the pepper into thin strips
— tomatoes in half circles
— add salt, sugar, vinegar, oil
— mix everything and put it on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
— put it hot in sterile jars and roll up.
In winter, just cook the broth, season with cabbage, potatoes (I cook without it), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! In the end, I prefer to add chopped garlic directly into a saucepan and into a plate with more greens and sour cream for those who wish.