Every year in winter I do a few cans of this salad borscht. This is very handy when you need to quickly prepare dinner and feed the family. I have a recipe without vinegar, then have their secrets, so read the recipe to the end, so that nothing is missed.
Ingredients for the filling of our:
beet
tomatoes
bow
hot pepper
carrot
garlic
Bulgarian pepper
salt
sugar
vegetable oil
We will need 3 kg of tomatoes. Remove them from the peel and mince or blender grind. The resulting shift the tomato puree in a saucepan and put on a plate.
Adding 2 cup vegetable oil, 5 tablespoons of salt and 1.5 cup sugar. As soon as the weight comes to a boil - simmer about 5 minutes.
Then add 3 kg beets, onions 2 kg 2 kg 2 kg carrot and bell pepper. Beets and carrots grate, and onions and peppers cut into small cubes.
Simmer for 15 minutes, then put the vegetables that give the sharpness of our refueling - 6 heads of garlic and 3-4 pods of acute (hot pepper).
We prepare all together for another 3-5 minutes. Do not worry if the vegetables are undercooked and slightly crackled - during cooling under a fur coat, they "reach".
Weight obtained thick - so it should be. So you need to constantly stir, so that nothing is burnt. Water refill I do not advise - vegetables should stew in its own juice.
Hot dressing for borscht expanded in sterilized jars, roll up and cooled, wrapped a coat or blanket.
Then, when you want to cook borsch with this dressing, simply boil the broth, add potatoes and cabbage. As soon as they are ready - put refueling. Cook for 3-5 minutes, and all ready to be served with sour cream and herbs. Bon appetit, my dear!
See also: Pickle in jars for the winter with pearl barley
If you liked the filling recipe - for sale, Like. You do not make it difficult, but very important to me, because I spend a lot of time and energy on the channel, I try for you. Thanks!