Borsch without cabbage in jars for the winter
In the season of vegetables, preparing borscht dressing is a profitable business. In winter, this will save you a lot of time. Just boil the broth, add potatoes, cabbage and the contents of the jar and boil everything together for 10-15 minutes. Delicious, hearty and fragrant borscht is ready!
Step by step cooking recipe
Peel the onion, finely chop and fry in a small amount of heated vegetable oil for 7-10 minutes.
Rinse the tomatoes, cut them randomly and smash them into a puree with a blender.
Peel and grate the beets and carrots on a coarse grater, cut the pepper into thin strips.
Put all the vegetables in a cooking pot, add water, citric acid and vegetable oil. Heat over low heat, stirring, for 10 minutes.
Increase the fire, bring the workpiece to a boil, then reduce the heat again and boil for 15 minutes.
Add salt, sugar, bay leaf and both types of peppercorns. Stir and cook for about 45 minutes over low heat, stirring occasionally.
10-15 minutes before readiness, add chopped greens to the vegetable mass, and after another 5 minutes – vinegar and bay leaf.
Pour the boiling borscht dressing into sterile jars prepared in advance, roll up, turn upside down, wrap and cool. Store the workpiece in a cool, dark place.
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