Borscht dressing for the winter - a very tasty and simple recipe for borscht dressing (with photo).
Preparing borscht dressing at home is not a difficult and quick task. Such a tasty preparation is a real storehouse of vitamins. It will give your borscht that unique taste that not every housewife manages to “catch.” By spending a little time on preparation once or twice, you will quickly cope with preparing a bright, tasty, rich first course throughout the winter.
How to prepare borscht dressing for the winter.
Take 1 kg of sweet bell peppers, tomatoes, carrots, onions, beets. Don't forget a few cloves of garlic.
Wash the vegetables thoroughly, remove the seeds from the peppers, and remove the peels from the beets, onions, carrots and garlic.
Beets and carrots can be grated on a coarse grater, or, along with other vegetables, they can be cut into strips.
Then, place the entire resulting vegetable mixture in a saucepan, onto the bottom of which first pour 1 cup of oil and 0.5 cups of water. Add 2-3 tablespoons of salt, 5-6 tablespoons of sugar, and half a glass of 9% table vinegar to the vegetables. Stirring occasionally, simmer for 30-40 minutes. That's all the preparation.
Immediately place the prepared hot beetroot dressing into dry, sterile jars. You will need 12-13 half liters. Turn them over and cover until completely cool. Jars of dressing keep well at room temperature all winter.
As you can see, everything can be done quickly; the recipe for tomato dressing for borscht is very simple.
Now, to prepare a fragrant, delicious first course, you just need to open the jar, pour the dressing into the meat broth with potatoes and cabbage. And after 15 minutes, excellent, very tasty borscht is ready.
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