We suggest you take care of the conservation of a wonderful dressing with beets for the borsch, from which all households will be delighted.
Preserved dressing for borscht from boiled beetroot
Ingredients:
- beet - 4,5 kg;
- onion - 2.2 kg;
- carrots - 600 g;
- garlic - 6 teeth;
- Sunflower oil - 450 ml;
- water 400 ml;
- tomato paste - 2 tbsp. spoons;
- granulated sugar - 300 g;
- fine salt - 2.5 tbsp. spoons;
- table vinegar - 280 ml.
Preparation
Good, large, sweet varieties of beets until ready to cook on the hotplate on the included plate. Then let it cool down, after which we clean and grind it into the largest grater. Purified (raw) carrots after wiping through the same grater. If the onion is large, then cut it into a quarter of the ring, and if smaller, then half-rings. All these vegetables are transferred to a large, wide pan, then add to them fine grind salt, sugar and sunflower (refined) oil.
In water, we dissolve the right amount of tomato paste and pour everything into a container with a future borsch refueling. Ingredients very carefully mix and send everything to the included stove. We weld the dressing for 13-15 minutes, and afterwards we put into it the minced garlic minced garlic and table vinegar. Stir and under a closed lid, cook for a further 7-8 minutes with minimal heat.
By the steam-scorched banks, we distribute the ready-made dressing and capping the lids with a good quilt.
Salad dressing for beetroot borsch for the winter
Ingredients:
- beet - 1.4 kg;
- white cabbage - 1,7 kg;
- red bell pepper - 1 kg;
- carrots - 800 g;
- tomatoes - 1.2 kg;
- onion - 700 g;
- sugar, salt - 2 tbsp. spoons;
- sunflower oil - 220 ml;
- laurel leaf - 3 pieces;
- vinegar - 180 ml.
Preparation
Peeled beets, Bulgarian (red) pepper, white cabbage and good, juicy carrots cut and shredded thin, long straw. But tomatoes with onions are crushed rather large cubes.
In a saucepan with a thick bottom, heat up the right amount of sunflower oil, and afterwards put onions of onions together with carrots and to soften vegetables, fry them. Further we enter the Bulgarian pepper, and after 4 minutes we add tomatoes. After about 8 minutes, we put in a container with already fried vegetables shredded cabbage and, of course, beets. Sprinkle all the salt with sugar and at least 20 minutes stew salad dressing at the lowest possible heat. In 5 minutes, how to set aside the dressing, we pour into it a good quality table vinegar.
We distribute it still hot on the frying banks in the oven, we seal them with lids and always wrap everything up.
Winter dressing for borsch with beans and beets
Ingredients:
- red beans - 2.5 items;
- beet - 1,8 kg;
- onion - 1.8 kg;
- tomatoes - 1,8 kg;
- carrots - 1,8 kg;
- drinking water - 400 ml;
- sunflower oil - 350 ml;
- cooking salt - 2 tbsp. spoons;
- sugar - 0,5 items;
- vinegar (9%) - 130 ml.
Preparation
Smaller tomatoes are cut into slices, we chop the onion into thin half rings, and carrots together with beetroot rub through the middle grater. In a deep saucepan pour in the oil and a little bit of its heating, lay out here half-rings of onions with grated carrots. After 3-4 minutes, add the juicy beet and fry the vegetables for 12 minutes. Boil (until half cooked) red beans, and then we introduce it into a sauté pan with vegetables. We place tomatoes on top of it, add a little drinking water, sprinkle with salt with fine sugar and, mixing the mass to homogeneity, tush all this yummy for at least half an hour. After pouring into the ready-made dressing vinegar and letting it pour out literally 5-6 minutes.
We distribute the contents of the saucepan to properly prepared cans, roll them up to the full stop and wrap.