Tasty and rich red borsch is one of those dishes that we remember from childhood. Cooked by mom or grandmother, it has a taste that can be difficult to repeat. It is especially difficult to cook it in winter, when vegetables lose their freshness. In order to cook delicious borsch even on a cold winter evening, you need to stock up on dressing.
Dressing for borsch for the winter
Product Composition:
- Vegetable oil - two hundred and fifty milliliters.
- Beets - two kilograms.
- Carrots - one kilogram.
- Salt - four tablespoons.
- Tomatoes - one and a half kilograms.
- Bell pepper - four pieces.
- Onions - one kilogram.
Vegetables should be fresh, it is better to harvest in the season: the end of summer - the beginning of autumn, then the taste will be brighter and more saturated.
How to prepare a blank for the winter
This vegetable harvesting will not only greatly simplify the preparation of delicious red borsch, but also significantly reduce the cooking time. The process of preparing such a dressing-frying for borscht is quite simple. The time spent on this is more than compensated for in the preparation of both traditional soup and other main dishes. To start preparing a dressing for borsch for the winter, you need to peel beets, carrots and onions. Then wash the peeled vegetables with tomatoes and red bell pepper.
Tomatoes must be cut in half. It is best to take firm and fleshy. Bell pepper should also not be thin-walled, but ripe. It must be divided into two halves and clean the partitions and seeds. All the vegetables that make up the fry for borscht will need to be chopped differently. Beets with carrots are rubbed through a grater. Onions and bell peppers need to be very finely diced, and tomatoes need to be rolled through a meat grinder.
Roasting ingredients
The final stage of frying preparation is its heat treatment. To do this, it is advisable to take a stewpan. Pour oil into it and place on the stove. As soon as the oil warms up well, put in the stewpan all the vegetables previously chopped, except for the tomatoes. Fry vegetables for about twenty minutes, constantly turning. Then add the rolled tomatoes, salt and mix well. Stew together for another fifteen minutes. Put the finished fry for borscht into jars and cork with lids.
Then turn the bath upside down, wrap it well with a blanket or coverlet and leave it to cool completely. Already cold they can be placed in the pantry. Banks and lids must be pre-washed and sterilized, in order to avoid bloating. A billet for borsch prepared in this way helps many housewives, saving them time later.
Vegetable preparation with tomato for borsch for the winter
Instead of tomatoes, you can take ready-made pasta, the taste will not suffer much from this.
The list of ingredients:
- Tomato paste - one hundred and fifty grams.
- Beets - one and a half kilograms.
- Nine percent vinegar - seventy milliliters.
- Onion - five hundred grams.
- Salt - one and a half tablespoons.
- Carrots - five hundred grams.
- Water - two hundred and fifty milliliters.
- Oil - one hundred milliliters.
- Fresh dill and parsley - one hundred grams.
- Sugar - four tablespoons.
- Bell pepper - five hundred grams.
Cooking method
All housewives should take note of the fry prepared for the winter for borsch with tomato paste. This vegetable harvest prepared in the fall, at the time of ripening all kinds of vegetables, is useful to many. Borsch, prepared on the basis of such frying, turns out to be tasty, rich red and fragrant. And time is spent on cooking it very little.
Next, we will consider in detail how to make frying for borsch. Before starting the cooking process, all ingredients must be carefully prepared. It is necessary to cut the peel from beets and thoroughly rinse it under the tap. Peel and wash the carrots. Separate the onions from the husks and rinse. Wash, chop, peel the seeds and cut the partitions. Rinse sprigs of dill and parsley under running water and shake. Next, in turn, all the ingredients will need to be cut.
Separately, in different dishes, grate beets and carrots. Chop the onion heads into small cubes. Bell pepper can be cut into thin strips or diced. Separate fresh dill and parsley from twigs and chop. Next, you need to alternately extinguish all prepared vegetables. And to do it most conveniently in a cast iron. It must be put on fire, pour the right amount of odorless oil and wait a while.
When the cast iron with oil is warmed up, the carrot should be lowered into it first and fry for ten minutes. Then add the onion cubes, mix and cook for about another ten minutes together. It is not necessary to go far from the cast iron, since vegetables need constant stirring. The next thing to do is pour water into the cast iron and lay out the beets. Stir and simmer for twenty minutes. Next comes the bell pepper and after five minutes - tomato, vinegar, salt, sugar.
Stir and simmer for 15 minutes under the lid. The last in the fry for borscht add chopped dill and parsley, mix again and simmer for ten to fifteen minutes. Tasty and fragrant preparation for the winter is ready. It must be immediately decomposed into clean, sterilized jars and rolled up with lids. Cover with a blanket and leave for a day. Then you can move the cans with the workpiece into the pantry.