Borsch dressing with beets for the winter

Rinse the beets and carrots well and, without peeling, boil until tender. Then cool, peel and grate on a coarse grater.

Chop the cabbage, finely chop the onion, chop the parsley, pass the garlic through a press.

Roughly chop the tomatoes and pass through a meat grinder.

Peel the bell peppers from seeds and stalks, cut into medium-sized cubes.

For dressing, boil water in a saucepan, add salt, sugar and tomato paste.

Pour the tomato puree into a large cooking pot, add the chopped cabbage, pepper and parsley. Pour in the boiling dressing, add the minced garlic, stir and simmer for 10 minutes after boiling.

Add grated beets and carrots, stir, bring to a boil and simmer, stirring, 5 minutes.

At the bottom of pre-prepared sterile 0.5 liter jars, put 1 bay leaf, 2 black peppercorns and pour in 1 tsp. vinegar, then fill jars with simmering borscht dressing. Banks roll up, turn over, wrap and leave to cool completely. Store the workpiece in a cool, dark place.