How to prepare a dressing for borsch for the winter from beets - photo recipe
Borsch - a traditional Russian dish, every housewifeprepares it in his own way, which demonstrates her individuality and skill. Borsch with bacon, borsch with cabbage or without it, each dish has its own specifics and unique taste. The only thing that unites all of them is the availability of tomatoes and beets, these ingredients are also called borsch refueling. In order to please your loved ones with a delicious soup in the winter and do not use ready-made magazine refills, prepare a borsch refueling for beetroot winter. This will save money, it will be much more convenient, besides you will be sure that you used only high-quality and natural products.
The recipe for winter dressing for winter
In order for us to get excellentdressing, you need to take a kilogram of 3 tomatoes, a couple of medium beetroot, several Bulgarian peppers (color does not matter much), 500 g carrots and onions. The proportions in the recipe for borsch refueling are approximate, it all depends on how you cook borsch. 3 kg of tomatoes will require 100 g of oil, 50 - vinegar, a little sugar and salt.
To begin with, tomatoes are finely chopped or crushedfor the formation of juice, carrots and peppers are finely shredded, onions are cut into rings, beet is rubbed on a large grater. Put the tomato juice on the fire, after boiling, add sugar and salt, boil it well, add pepper and onions. The next turn is beets. It can be pre-fried, you can send it to the mixture in its raw form, it all depends on how you like it. The oil is added in the last turn, and all together is prototyted for 15 minutes. You can sprinkle the ready-made borsch refueling with greens. The resulting hot mixture is spread over the jars. Beforehand, they must be thoroughly cleaned and sterilized with hot steam, and the metal covers boiled. Banks are left to cool completely, and then cleaned in a cool place.
Dressing for borscht from beets and cabbage
If you add white cabbage to borsch,then you can use it in the gas station. Basic ingredients remain the same as in the previous recipe, plus a couple of large cabbage heads. All vegetables are washed and cleaned, tomatoes and onions are cut out not large, carrots and beets rub, cabbage shreds. To begin with, tomatoes are cooked, then all vegetables are mixed, oil, vinegar, sugar and salt are added. All the ingredients are stewed for an hour, then sprinkled with parsley or dill. Hot dressing is laid out on cans, closed with lids, wrapped with a towel until completely cooled.
Recipe for borsch refueling without vinegar
If you prefer not to use vinegaracid in your dishes, then try the following recipe. We take 3 kg of tomatoes, beets, bell pepper, 2 kg - carrots and onions. A couple of glasses of oil, 350 grams of sugar, five spoons of salt. Also we need garlic, bitter pepper, greens. My tomatoes, peeled, let's go through a meat grinder, boil them together with butter, salt and sugar. At this time, cut or three other vegetables. Add them to the pan, stir everything and stew for another 15 minutes. At the final stage, add the garlic and pepper. Refuel the place on sterilized banks, turn over and wrap. After cooling, they can be cleaned in the cold. If the vinegar in the borsch refueling will give an acidity, then the last mixture will be more acute-sweet. It can be used not only for soup, but also as a winter salad.
How to use a dressing for borsch
Use ready-made dressings for borscht is veryjust. First, we prepare meat broth, then we take out the mixture from the refrigerator, add the necessary quantity to the pan and fill it with broth. Klyatim all this for a few minutes, at the final stage you can add pre-boiled meat. This soup will be more lean and, accordingly, useful for health.
