Dressing for borsch for the winter
One of the most useful, especially for busy housewives, winter harvesting - dressing for borscht. There is no quicker way to cook a hot lunch than to add potatoes and cabbage to the prepared broth, and when the vegetables are boiled, season the soup with the aromatic vegetable seasoning for borsch in the autumn. No 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, in the fall you have to work hard, but it's worth it. Harvesting stewed vegetables for long-term storage is very convenient, and a practical hostess always has in reserve several jars of dressing for borsch in their bins.
Spicy red chili and ground hot paprika will help to add spice and piquancy to the seasoning, but this, as you know, is not for everybody, you won’t put such seasoning in children's soup.
Before cooking, boil in their uniforms or bake beets in the oven. By the way, you can bake beets by wrapping them in food foil, since it retains a rich taste and most of the beneficial qualities. A thick tomato puree that combines all the ingredients of a dressing can be replaced with a ready-made tomato puree to save time, but, in my opinion, homemade preparations should be made only from natural products. Fresh home-grown vegetables grown by yourself will give the winter harvesting individuality and unique taste, remind you of warm summer in the cold winter.
- Time for preparing: 1 hour 20 minutes
- Amount: 1 liter
Ingredients for winter borsch dressing
- 400 g of tomatoes;
- 170 g of onions;
- 200 g of carrots;
- 150 g of sweet pepper;
- 80 g of bitter green pepper;
- 200 g beets;
- 50 g of garlic;
- 35 g of 9% wine vinegar;
- 40 g of celery greens;
- sugar, salt, vegetable oil, pepper, fennel
The method of preparation of dressing for borscht for the winter
We make a tomato base for dressing. We chop the tomatoes coarsely, pour a little vegetable oil into a tightly closed pan, add chopped tomatoes and cook until they are completely boiled (about 20 minutes).
While stewing the tomatoes, we make the main component of any vegetable dish - fry onion and grated carrots in oil. Fry vegetables until cooked.
After onions with carrots, in the same pan, fry chopped finely sweet pepper (I had red) and a few pods of green pepper. We taste the hot pepper, as its excess can spoil the whole seasoning.
In a deep bowl, mix the ingredients of the dressing: onions and fried carrots, sweet and bitter peppers, grated coarsely cooked beets. We season vegetables with mashed stewed tomatoes through a fine sieve.
Now season the vegetables with spices and spices. Add fennel, black pepper, ground in a mortar. Then we put sugar, salt, finely chopped green celery.
Stew vegetables for 5 minutes over low heat, add vinegar at the very end, mix and place in sterile jars. Pour a thin layer of any vegetable oil on top. We pasteurize cans with dressing for borsch at a temperature of 90 degrees Celsius for 8-10 minutes, depending on the volume of the can.