Beetroot borscht dressing for winter

To avoid spending a lot of time each time on chopping the standard set of vegetables and then cleaning the kitchen, a beetroot borscht dressing for winter will come in handy. Better to make an effort once than to save strength and time later. Moreover, the price of vegetables in winter will rise several times.

Yield: 3 jars of 0.5 liters each.

Time for preparation: 90 minutes + time for cooling the finished borscht dressing.

Calories: 75 kcal per 100 grams of the dish.

Ingredients

• dark red beetroot - 700 g;
• sweet-and-sour tomatoes - 350 g;
• bell pepper (color does not matter) - 250 g;
• carrot - 250 g;
• onion - 250 g;
• odorless vegetable oil - 70 g;
• white sugar - 50 g;
• rock salt - 30 g;
• garlic - 15 g;
• 9% vinegar - 50 ml.

For sealing, prepare clean jars by sterilizing them in steam or in the oven. Screw-on lids or lids for a canning key should be boiled for a few minutes.

Preparation

1. Prepare the indicated ingredients.

2. Grate the beetroot coarsely.

3. Do the same with the carrot.

4. Chop the onion.

5. Prepare the pepper in a similar size.

6. Peel the tomatoes by making a cross cut in the center and removing the skin.

7. Chop the tomatoes into cubes.

8. In a deep skillet, pour in 1/2 of the specified amount of oil. Sauté the onion until translucent and moisture evaporates.

9. Without removing the skillet from the heat, add the carrot. Stir.

10. In a separate bowl, combine the beetroot with 1/2 of the vinegar, which will prevent the root vegetable from losing its beautiful color during cooking.

11. Transfer the beetroot to the skillet.

12. Immediately add the pepper and tomatoes.

13. Pour in the remaining half of the oil.

14. Season everything with salt and sugar - this will immediately increase the juice released by the vegetables. Stir the dressing.

15. From the moment of boiling, simmer the vegetable mixture under a lid for half an hour, stirring occasionally.

16. Then crush the garlic using a press.

17. Pour in the remaining vinegar. After thorough mixing, simmer the vegetables on the stove for another 5 minutes.

18. Carefully fill the jars, periodically pressing the mixture with a spoon to release the smallest air bubbles.

19. Screw on the lids and turn the preserves upside down. Wait for them to cool down.

One half-liter jar is enough for 3-4 liters of borscht. When using, keep in mind that the beetroot borscht dressing for winter is already salted. It can be stored at any temperature.