One of the most useful, especially for busy housewives, winter harvesting - refueling for borscht. There is no quicker way to cook a hot lunch than to add potatoes and cabbage to the ready-made broth, and when the vegetables are cooked, season the soup with the fragrant vegetable borscht dressing in the fall. You do not need to peel and fry vegetables, cook beets for a long time, just add a few tablespoons of seasoning and a thick borsch is ready.
Of course, the fall will have to work, but it's worth it. Harvesting stewed vegetables for long-term storage is very convenient, and a practical hostess always has a few jars of refilling for borscht in her bins.
Add spicy red chilli and ground hot paprika to add spiciness and piquancy to the seasoning, but this, as you know, for an amateur, you will not put such seasoning in children's soup.
Before cooking, boil in a uniform or bake beets in the oven. By the way, you can bake beets wrapped in food foil, so it retains a rich taste and most useful qualities. A thick tomato puree that combines all the ingredients of a dressing can be replaced with ready-made tomato puree to save time, but, in my opinion, homemade preparations should be made only from natural products. Fresh homemade vegetables grown by yourself will give winter harvesting individuality and unique taste that will remind you of a warm summer in cold winter.
- Cooking time: 1 hour 20 minutes
- Quantity: 1 liter
Ingredients for dressing for borsch for the winter
- 400 g tomatoes;
- 170 g onions;
- 200 g carrots;
- 150 g of sweet pepper;
- 80 g bitter green pepper;
- 200 g of beets;
- 50 g of garlic;
- 35 g of 9% wine vinegar;
- 40 g green celery;
- sugar, salt, vegetable oil, pepper, fennel
Method of cooking refueling for borsch for the winter
Making a tomato base for refueling. Cut the tomatoes into large ones, pour a little vegetable oil into a tightly closed saucepan, add the chopped tomatoes and cook until they are completely melted (about 20 minutes).
While tomatoes are being stewed, we make the main component of any vegetable dish - fry the onions and carrots in oil, grated coarsely. Fry vegetables until cooked.
After the onions and carrots, in the same pan, fry the chopped finely sweet pepper (I had red) and a few pods of bitter green pepper. We taste bitter pepper, as its surplus may spoil the whole seasoning.
In deep dishes we mix the ingredients of the dressing: onion and roasted carrots, sweet and bitter pepper, grated coarsely cooked beets. We fill vegetables wiped with stewed tomatoes through a fine sieve.
Now season vegetables with spices and spices. Add fennel, ground in a mortar, black pepper. Then put the sugar, salt, chopped green celery.
Stew vegetables for 5 minutes on low heat, add vinegar at the very end, mix and place in sterile jars. Top pour a thin layer of any vegetable oil. Pasteurized cans with dressing for borsch at a temperature of 90 degrees Celsius for 8-10 minutes, depending on the size of the can.