I am sharing an excellent preparation that will help you quickly cook a fragrant borscht, make an unusual side dish or decorate a vinaigrette, and is also good for sandwiches.
Ingredients:
3 kg of beets
1 kg of red bell pepper
1 kg of carrots
1 kg of onions
1 kg of tomatoes
1 cup of sugar
1 cup vegetable oil
3 tbsp. l. coarse salt without top
0.5 cups 9% vinegar
1 tbsp. l. pepper mix
5 bay leaves
a bunch of parsley or cilantro
How to cook:
1. Prepare all vegetables and roots that need to be washed and peeled.
2. Chop the onions and bell peppers into large strips.
3. Cut the tomatoes into slices, chop the herbs finely.
4. Grate beets and carrots.
5. Put all vegetables in a large saucepan or a special bowl for cooking the pieces. Mix.
6. Add salt and sugar to vegetables, mix again and leave for 1 hour.
7. Pour vegetable oil and vinegar into a saucepan. Put on medium heat and bring to a boil. After 20 minutes of low boiling with constant stirring, put bay leaf and a mixture of ground peppers in the dressing.
8. Boil the workpiece for another 5 minutes, and immediately spread it hot in sterile jars.
9. Roll up, cool under the covers, inverted jars.
Take the workpiece out for storage.
In winter, cooking borsch from such a smart dressing is a pleasure. It will be very red, almost burgundy and so fragrant!
You only need one 0.5 liter jar for a 3 liter pot of soup. And from the specified number of such jars, almost a dozen are obtained.
Time is saved a lot and is always at hand. We recommend making a double portion at once!
Good luck to you! And a delicious winter!
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Thanks for reading to the end!