The best preparation for a busy housewife. Or for students, pensioners, shift workers and in general everyone who does not have time to cook borscht standing at the stove and austere all these vegetables every time.
Then he just took a ready-made jar and opened it into the broth - voila, in 20 minutes, the delicious homemade borscht is ready!
Ingredients:
3 kg of beets
1 kg of onions
1.5 kg of ripe tomatoes
1 kg of carrots
1 kg bell pepper
1 kg of white cabbage
head of garlic
1-2 tbsp. l. coarse salt (to taste)
1 cup vegetable oil
100 ml tomato paste
100 g Sahara
0.5 cups vinegar 9%
5 pieces. bay leaf
20 black peppercorns
15 allspice peas
How to cook:
1. Wash the beets and carrots, peel and chop into strips on a medium grater. Part of the beets is best grated on a fine grater. This will make the borscht thicker and brighter.
2. Peel off sweet peppers from seeds, rinse under running water. Cut into thin strips or small cubes.
3. Disassemble the garlic into teeth, peel and grate on a fine grater.
4. Wash and cut ripe tomatoes into slices.
5. Put all chopped vegetables (except for garlic and sweet peppers) in a deep saucepan and season with oil, stir and place on the stove. Simmer over medium heat for 30 minutes.
6. Pour vinegar into a saucepan with vegetables, cover and continue simmering over low heat.
7. Chop the white cabbage into very thin strips or shavings. After 15 minutes, add chopped cabbage, bell peppers, garlic to the stewed vegetables and pour in the tomato paste.
Add sugar and salt. You can add herbs, parsnips or parsley root.
8. Simmer the borscht for about 30 minutes over low heat. Then throw peppercorns, bay leaves, etc. into the boiling brew. Warm up for another 5 minutes.
9. Put the ready-made borscht in prepared sterilized jars and seal with boiled lids, let them cool and then put away for storage.
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Thanks for reading to the end!