A budget blank, but it helps out so well in winter! And three options are specially to choose from, suddenly someone does not like pepper or not beans.
So, to lovers of rich "red" and "burgundy" borscht is dedicated... Let's start the blanks!
Borsch dressing with bell pepper
Ingredients:
2.5 kg burgundy beets
2 kg of Bulgarian (colored) pepper)
1 kg of onions
1 kg of carrots
2 liters of tomato juice (or tomato puree - tomatoes through a meat grinder)
0.5 l of vegetable oil
5 bay leaves
1 tbsp. l. peppercorns
1 cup 6% vinegar
2.5 tbsp. l. salt
1 tbsp. l. Sahara
How to cook:
1. Wash and grate beets and carrots in separate bowls. Peel the peppers and onions, chop into small cubes.
2. Fry the onions, carrots and beets separately. Quench the bell peppers a little.
3. Boil tomato juice or puree. Put in it the beets, roasted carrots with onions and stewed peppers. Pour in the rest of the oil, salt.
4. Simmer over low heat for 20 minutes. Pour in vinegar, add sugar, peppercorns and bay leaf. Boil for another 5-7 minutes.
5. Lay out the workpiece in sterile jars and roll up. Cool by turning upside down under the covers. Keep cool.
"Housekeeper" dressing for borscht with bell pepper
The second recipe is for those who love the sweet and spicy taste of bell pepper in borscht. It was already published on the channel a year ago, so I'll just leave a link to it HERE
Now about the cabbage. In fact, this is almost ready-made borscht in a jar, and yet, I highly recommend adding such a dressing to a saucepan with fresh stewed or boiled cabbage.
When pickled and fresh are combined in borscht, the taste is amazing!
Borsch dressing with cabbage
Ingredients:
1 kg of beets
1 kg of cabbage
0.5 kg of onions
0.5 kg of carrots
1 kg of tomatoes
1-1.5 tbsp. l. top salt
head of garlic
0.5 cups vegetable oil
5 tbsp. l. tomato paste
2 tbsp. l. Sahara
5 tbsp. l. 6% vinegar
How to cook:
1. Wash and peel all rooted vegetables. Grate beets and carrots, chop cabbage, dice tomatoes and onions.
2. Pour vegetable oil into a large bowl with a thick bottom. Lay out all prepared foods. Cover and simmer over low heat for 40 minutes.
3. Add salt and sugar and garlic through a press. You can throw a whole pod of hot pepper or a shaved parsley root (parsnip, celery), parsley or celery to the vegetables.
4. Simmer the dressing for another 15 minutes. Lay out the tomato paste and mix immediately with the contents. Pour in vinegar and simmer for another 10 minutes while stirring.
5. Lay out the still boiling workpiece in hot sterilized jars and immediately roll up again with hot lids.
Turn the jars over, cover with a towel and cool. In winter there will be such a borscht to eat!
There are also variations of borsch dressing or borscht in a jar, where there are cabbage and bell peppers together. The recipe for this was here HERE
And about the beans. Some people prefer bean borscht, as it is more interesting and satisfying than usual with cabbage.
Here you go, the bean dressing recipe is the easiest dressing option, nothing more.
Dressing with beans or borsch with beans in a jar
In fact, such a dressing can be made with only 2-3 ingredients: beets, beans and... vegetable oil. Well, another onion, it certainly will not hurt.
Ingredients:
1 kg of beets
1.5 cups beans
0.5 kg of onions
0.5 l of tomato juice (tomato puree or mixture of tomato paste and water 1: 4)
1 tbsp. l. salt
1 hour l. Sahara
1/3 cup vegetable oil
50 ml 9% vinegar
How to cook:
1. Refueling should start with soaking the beans overnight and boiling them until half cooked.
2. Fry onions in vegetable oil until transparent and immediately in a dish for cooking the dressing.
3. Also stew the grated beets - also with the onions. Here are also beans and boiled hot tomato juice or mashed potatoes.
4. Simmer the dressing over low heat for 25 minutes. Pour in vinegar, add salt and sugar and simmer for another 10-15 minutes.
5. Arrange in sterile jars, roll up and cool under a blanket.
And again the old recipe on our channel, which combines beans with bell peppers and tomatoes. Here HERE
We are making preparations now to cook borscht in winter - it has become a matter of minutes!
Good luck to you! And a delicious winter!
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Thanks for reading to the end!