You can cook borscht much faster if you already have a preparation with dressing for it in the refrigerator. Its main component is beets, and additional products can be changed to taste, usually carrots, onions, peppers and tomatoes. The dressing will be more concentrated and rich if you add tomato paste to it. Spices can be included in the composition to taste or based on this example. This dressing for beet borscht can be stored in the refrigerator for a long time.
And my husband said that with this dressing it turns out even tastier. I don't know what the secret is :)
Ingredients:
- Beets - 2 pcs.
- Tomatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 1 clove
- Water - 200 ml.
- Sugar - 1 tsp
- Salt - 1 tsp
- Tomato paste - 1 tablespoon
- Vinegar - 1 tablespoon
- Vegetable oil - 40 ml.
How to cook:
Prepare all the foods on the list. Peel the vegetables, wash thoroughly.
Cut the onion into medium sized cubes. Peel the seeds inside and chop the same.
Put a large frying pan on the fire, pour in oil, heat it up. Then toss in the sliced onion and pepper.
Fry vegetables in oil for 3 minutes over medium heat until soft, stir occasionally.
Grate the carrots on a coarse grater. Throw the shavings into the pan with the vegetables.
Do the same with beets.
Stir the vegetables thoroughly.
Fry for 5 minutes, then add the tomato paste.
Pour in some water to distribute the paste better. Add salt and sugar.
Simmer the mixture for 20 minutes over low heat, covered. Finally, pour in the right amount of vinegar.
Spread the hot mass into sterile jars, close tightly with lids.
After cooling, store the borscht blanks in the refrigerator.
Author: Svetlana Denisova
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