Borsch refueling for the winter from beets and other ingredients: how to cook?
Borsch refueling for the winter from beets and othervegetables is ideal when you need to quickly prepare a red soup, and the main ingredients at hand was not there. It should be noted that such a billet is made very easily and simply, and stored in a refrigerator or cellar for 6-8 months.
Delicious borsch refueling: recipe for detailed preparation
Components for winter harvesting:
- beet fresh average - 1 kg;
- refined vegetable oil - 1 glass;
- a large carrot - 1 kg;
- large ripe tomatoes - 1 kg;
- onions of large onions - 500 g;
- Bulgarian pepper of yellow and red color - 1 kg;
- head of garlic with large denticles - 1 pc .;
- salt fine cooking, sand sugar, pepper red ground - add to taste;
- apple vinegar 9% - 3 large spoons;
- parsley fresh - medium bunch.
Preparation of vegetables
Borsch refueling for the winter from beet requiresUse not only a red vegetable, but also other ingredients that are used during the preparation of the first dish. You should take a large carrot, large ripe tomatoes, onions, medium beets, bell peppers and garlic head, and then wash them well and peel them.
Processing of ingredients
To borsch refueling for the winter from beetsit turned out to be especially tasty, you should separately treat each ingredient. Onions and bell peppers should be finely chopped, beetroot and carrots rubbed on a large grater, let the tomatoes pass through the meat grinder, and chop the garlic and fresh parsley finely with a knife.
Heat treatment of products
Borsch refueling for beetroot winter is goodis prepared in a large cast-iron cauldron. To do this, the dishes need to be warmed up, pour oil into it, and then put half the grated carrot and all onions. After the ingredients are slightly fried, they need to add the Bulgarian pepper, pour the sauce from the scrolled tomato and put them out with the rest of the vegetables for 15 minutes. After this time, the products are left to lay out the remaining carrots, grated beets and chopped parsley leaves. In this composition, vegetables are recommended to be sprinkled with salt, sugar and red pepper, and then boil them (after boiling) on low heat for 45 minutes.
The final stage of preparation
Subject to compliance with all requirements forcreating a winter harvest, you will definitely get a tasty and fragrant borsch refueling. Preservation of stewed vegetables is quite easy. To do this, the finished ingredients need to add chopped fresh garlic, boil for another 1 minute, and then remove from heat, pour in 9% vinegar and mix everything thoroughly. Next, the vegetables should be put in sterilized jars and sealed tightly. After that, the dishes need to be turned over, cooled and put in a refrigerator or cellar.
Use the home preparation for making a delicious borsch can only after 3-4 weeks. It is during this time that the dressing will be completely saturated with spices, will become fragrant and juicy.