Borscht dressing with beets and cabbage for the winter

You can prepare the borscht dressing for the winter using my detailed description with step-by-step photos taken. The recipe is very easy to follow.

How to prepare borscht dressing for the winter

First, we prepare the products for our future dressing. For a half liter jar you need a quarter of cabbage, approximately 300-400 grams, one small beet, one small carrot, an onion, a clove of garlic, one bell pepper, salt, sugar and half a glass of sunflower oil.

Finely chop the cabbage, peel the beets, and grate them on a coarse grater. Peel the carrots and also grate them on a coarse grater. We clean the bell pepper from seeds, entrails and cut into cubes. Take a clove of garlic, peel it, chop it finely, you can use garlic clove. Peel the onion and cut into small pieces.

When all the vegetables are prepared, put a frying pan or casserole on the stove, pour all the ingredients into it, pour in sunflower oil and start frying until fully cooked.

Stir the mixture periodically to prevent it from burning.

At this time, sterilize the jars and lids.

When the dressing is almost ready, add a tablespoon of sugar and add salt to taste. Stir the dressing and remove.

Place the stewed vegetables in a jar and close the lid. In order to close such a workpiece, you can use threaded lids. Due to the presence of oil, the dressing does not spoil, so you don’t have to buy seaming caps.

This borscht dressing made from beets and cabbage will last a long time, and cooking borscht will now not be laborious for you. Just boil the potatoes and add the prepared borscht dressing. If desired, you can add some fresh cabbage. This preparation is also good because the borscht turns out richly red and does not require tomato paste.