A very tasty dressing for borscht with beets - a simple preparation for the winter

A huge advantage of such preparation is that substandard products can be used. I’m posting my proven step-by-step recipe that I use every year. Detailed photos of the cooking process will make it even easier to understand and easy to prepare.

How to make borscht dressing for the winter

So, we need beets, carrots, onions, sweet peppers and tomatoes.

First of all, let's take care of the onions and carrots and fry them. Peel the onion (250 grams) and cut into cubes.

Place it in a frying pan with 50 milliliters of vegetable oil and fry until slightly translucent over high heat.

Next, add 600 grams of carrots, peeled and grated through a coarse grater, to the onions.

Fry the onions and carrots together until the carrots are all saturated with oil and change their color to yellow-orange.

You can, of course, not bother with frying the onions and carrots and just stew them with all the vegetables at once.But I never bypass this stage of preparation.

While the frying is being prepared, let's take care of other vegetables.

Beets – 1.2 kilograms. We wash it and peel the peel. Three on a coarse grater.

You can, of course, cut into small strips, but this is too tedious.

Wash the sweet pepper (300 grams) and cut off the stalk. Next, cut each pod in half, remove the veins and seeds. Cut the pepper into cubes.

Tomatoes – 600 grams. We wash them, cut them in half, cut out the stem. Then, cut the tomatoes into arbitrary slices.

Now we combine all the vegetables and frying.

Add 120 grams (6 heaped tablespoons) of sugar, 60 grams (2 heaped tablespoons) of salt, 100 grams of vegetable oil (the total volume of vegetable oil in the preparation is 150 milliliters, we have already used 50 milliliters when frying onions and carrots), 60 gram 9% vinegar.

Mix everything well and let it brew for 20 minutes.

The vegetables need to release their juice. All my vegetables are juicy, fresh from the garden, so my dressing took 10 minutes. Place the pan on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.

Near the end of the cooking time, sterilize jars and lids. We put the hot dressing for borscht with beets into the jars and all that remains is to immediately close and screw on the lids.

There is no need to additionally sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them in a warm towel for a day. The yield of the workpiece is 7 half-liter jars.

With such a delicious dressing, cooking aromatic borscht in winter is a matter of five minutes. You just need to boil the cabbage and potatoes in the meat broth and add the contents of the jar 5 minutes before the end of cooking.Well, if you cook vegetarian or lenten borscht, then preparing it is even easier and it will take even less time to cook. In a word, putting away the delicious borscht and beetroot dressing for the winter is a worthwhile endeavor.