It takes about 2 hours to prepare borsch dressing, of which 1 hour is spent directly on cooking the dressing.
How to cook borscht for the winter
Táirgí do 4,2 lítear
Beets – 7 pieces (1 kilogram)
Carrots – 5 pieces (1 kilogram)
Bulgarian pepper – 5 pieces (700 grams)
Tomatoes – 7 pieces (1 kilogram)
Oinniúin - 5 phíosa (600 gram)
Garlic – 10 large teeth (you can have a whole head)
Piobar Chili - 1 phíosa
Dill - 1 bun
Peirsil - 1 bun
Ola glasraí - 9 spúnóg bhoird
Salann - 6 spúnóg bhoird
Siúcra - 3 spúnóg bhoird
Fínéagar 9% - 150 millilítear
Preparing vegetables for harvesting
1. Wash the vegetables thoroughly. Peel the beets, carrots, onions and garlic.
2. Grate 7 beets on a coarse grater.
3. Grate 5 carrots on a coarse grater.
4. Remove seeds from 5 bell peppers and cut into cubes.
5. Dip each of the 7 tomatoes in boiling water for 1 minute, then rinse with cold water and peel, cut into slices.
6. Cut 5 onions into half rings.
7. Déan 10 clóibh gairleog a chopáil go mín.
8. Cut in half, remove seeds and cut 1 fresh chili pod into thin strips.
9. Finely chop 1 bunch of dill and parsley.
Cooking borscht for the winter
1. Pour 3 tablespoons of vegetable oil into a heated frying pan and add the onion.
2. Fry over medium heat for 3 minutes. Put the fried onions in a saucepan.
3. Pour 3 tablespoons of vegetable oil into the same frying pan (you do not need to wash it), heat for 1 minute and add grated carrots, fry for 3 minutes over medium heat. Transfer the fried carrots to a saucepan with onions.
4. Pour 3 tablespoons of vegetable oil into a frying pan and add grated beets, fry for 5 minutes, pour in half a glass of water and simmer for 20 minutes under a closed lid.
5. Add a third of a glass of 9% vinegar, stir the beets and stop heating.
6. Add peeled and chopped bell peppers and tomatoes to a saucepan with onions and carrots.
7. Stir the vegetables and cook over low heat for 25 minutes. Stir the vegetables periodically so that they do not burn.
8. Add garlic, herbs, chili, 6 tablespoons of salt and 3 tablespoons of sugar. Stir and cook for 15 minutes.
9. Add the stewed beets. Bring the contents of the saucepan to a boil and cook for 3 minutes. Add the rest, mix everything.
Put the hot filling in jars and close the lids, put away for storage.
Harvesting borscht in a slow cooker
1. Fry the onions in a slow cooker with the lid open on the “Baking” or “Frying” mode.
2. Add carrots, fry for another 5 minutes, then beets – and fry for another 5 minutes.
3. Pour in a third of the vinegar, half a glass of water and cook for 20 minutes on the same mode, without covering the multicooker with a lid.
4. Add tomatoes and bell peppers, simmer for 5 minutes, then spices, seasonings, sugar and salt.
5. Cook the borscht for 10 minutes, then put it in sterilized jars.
How to cook borsch with dressing
Táirgí
Brisket mairteola - 500 gram
Prátaí - 5 phíosa
Fresh cabbage – 500 grams
Borsch dressing – 1 can (700 grams)
Salann - 1 spúnóg bhoird
Uisce - 2 lítear
How to cook beetroot borscht in a jar
1. Wash the vegetables.
2. Peel 5 potatoes and cut into small cubes.
3. Cut the cabbage leaves into not very wide strips.
4. Wash the beef brisket.
5. Pour 2 liters of water into a saucepan, put the meat in it and cook over medium heat.
6. When the water boils, remove the foam, cook the brisket over low heat for 2 hours.
7. Remove the brisket from the broth, cut into small pieces.
8. Put potatoes and cabbage in hot broth, cook for 15 minutes.
9. Add meat and borsch dressing, add 1 tablespoon of salt, stir everything, cook for 5 minutes.
Let the borscht brew for 10 minutes, then serve, adding a dessert spoon of sour cream to each plate.
Fíricí blasta
– For the preparation of borsch dressing in the specified proportions, from giuirléidí cistine you need a 5 liter saucepan, you also need to prepare 6 glass jars with a volume of 700 grams, under the “twist” lid. You can use half liter and liter jars with metal lids for a seaming machine.
– Wash jars and lids thoroughly with baking soda. Banks steiriliú boiling water or steam.
- Fínéagar added to the beets at the end of stewing so that their rich color remains during further cooking.
– To borsch dressing féidir cur beans (700 grams of boiled beans for the given recipe), which must first be boiled. Cabbage is also added to borsch dressing – both fresh and sauerkraut. Sauerkraut must first be stewed and then added to the rest of the vegetables.
– Cook with dressing vegetarian borscht on the water, without meat. If there is no time to cook the broth, you can add a can of stewed meat to the borscht simultaneously with the borsch dressing.
– Harvesting borscht is an excellent independent dish, a delicious winter salad with a spicy taste and beautiful color. It can be served cold with sour cream and chopped garlic.
- Luach calraí dressings for borscht – 80 kcal / 100 grams.
- Costas products for the preparation of 4 liters of borscht preparation for the winter in the season (August-September) – from 350 rubles.