Borsch is one of the most useful first courses. Of course, if you cook it from fresh, rather than greenhouse vegetables, which in the cold season can be very difficult. And winter products, alas, cannot boast of a particularly rich and pleasant taste. However, this is not a reason to deprive yourself of pleasure, especially if you know how to prepare a borsch dressing for the winter with cabbage.
So, so that you end up with about ten to eleven jars (0.5 L) of refueling, you will need the following set of ingredients:
- beets (3 kg);
- cabbage (2 kg);
- carrots (1 kg);
- rep. onions (1 kg);
- sunflower oil (1 cup);
- a little salt (2.5 tablespoons);
- black pepper peas;
- sugar (2 tablespoons);
- 9% vinegar (3/4 cup);
- Bay leaf.
Now let's take a step-by-step look at how the seasoning for borsch is prepared with cabbage. To begin with, thoroughly wash and peel carrots and beets. Next, you need to grate them (it is best to choose a coarse grater or a special grater for Korean carrots).
Shred the cabbage, also peel the onions and cut them into cubes, but not too small. All the ingredients must be transferred to a saucepan, put on fire and wait until the future dressing for borscht boils with cabbage for the winter. The process requires regular stirring. After boiling add black pepper, sugar, vinegar and bay leaf there, add salt.
Refueling continues for an hour. All the time while it is boiling, it needs to be stirred occasionally. After an hour, you can pour hot gas station into cans and roll up. It can be stored at room temperature, for example, in the basement or in the pantry.
Dressing for borsch for the winter with cabbage is very tasty and will make your favorite dish healthy and fragrant at any time of the year. However, this is far from the only refueling recipe that can be offered. And now we will tell you about another interesting option.
So, the next canned borsch dressing is prepared like this. To get started, buy everything you need:
- beets (1.5 kg);
- onions (1 kg);
- carrots (1 kg);
- bell pepper (1 kg);
- sunflower oil (0.5 l);
- vinegar (13 tablespoons);
- tomato paste (750 g);
- sugar (10 tablespoons);
- garlic (0.5 cups);
- bitter pepper (1 teaspoon);
- salt (to taste).
We wash and clean vegetables and, as in the first recipe, rub onions and carrots on a coarse grater. Onions are best cut into half rings, and pepper - in stripes. Faster and easiest to do this with a food processor or blender with a nozzle for cutting vegetables. We put all the ingredients (without garlic) in a large saucepan and cook for 50 minutes from the moment of boiling. Next, add the garlic, passed through the garlic press, and cook for another 6-7 minutes. Next, the actual conservation begins. Borsch dressing is laid out in sterile jars and sealed with sterile lids.
To cook one borscht pan, on average, 250 grams of such a dressing is enough. However, it turns out so tasty that you can eat it as an independent dish - an extremely healthy and nutritious vitamin salad.