I, of course, got used to the fact that any article where there is the word "borsch" is necessarily accompanied by comments "this is not borsch", "everything is wrong", "you can't cook", etc. But such an amount of negativity as under this recipe for borscht dressing (proven over the years, by the way) has not been It was. But why people, without trying, shout that everything is terrible here... Refueling - super! Borsch with such a dressing is super (especially in winter - insanely aromatic!). A huge amount of cooking time is saved. Therefore, I will still share this recipe here.
How I prepare this dressing, see the video below. To read all these 700+ comments, go to my YouTube channel.
COOKING:
All my vegetables, cut into pieces and chop. I pass onions, peppers and tomatoes through a meat grinder. If you like spicy things, you can add one or two hot pepper pods here.
I rub the beets and carrots on a coarse grater. I put the pan on the fire, stir everything and bring to a boil.
Then I add vegetable oil and boil for about 2 hours over very, very low heat! The dressing should gurgle slightly, not boil too much!
Finally, I add salt to taste, sugar and citric acid. I stir, boil for another 5 minutes and remove from heat.
I pour it into jars and close the lids. I pre-sterilize jars and lids. Usually I "fry" them in the oven and pour the dressing into still hot jars. All the ways I sterilize cans, I have already shown HERE.
It turned out 7 full jars and a little more is left for today's borscht. I turn the cans over and cover them with a warm blanket. I leave it like this until it cools completely.
INGREDIENTS:
• Tomatoes - 2.5 kg
• Sweet pepper - 1 kg
• Onions - 0.5 kg
• Carrots - 0.5 kg
• Beets - 0.5 kg (you can add more!)
• Vegetable oil (odorless) - 250 ml
• Sugar - 1 tbsp.
• Citric acid - 0.5 tbsp.
• Salt - to taste (I add about 2 tsp for this amount)
*** Output: 3.5 - 4 liters
Usually, one such jar is enough for me just for a 3-4 liter pan. I have already shown how I use such a dressing. See the video at the end of the article.