To cook a delicious borsch it is not necessary to stand at all half day plates. Refueling borsch for the winter will save time, absolutely does not lose taste during storage. The workpiece is prepared from natural ingredients according to the author’s “proven” taste and recipe time. Useful, fast and satisfying.
Winter borsch. Homemade preparations for the winter
Slow cookers and other gadgets make our life easier, but the main there are always and will be products! This type of soup dressing conquered housewives with its composition. No preservatives and solid vitamins. Nutritionists also recommend this unique combination of vegetables. When In stock there is a winter borsch, homemade preparations can be considered equipped!
To cook borsch for the winter you will need:
- Cabbage (better than average ripeness, juicy, white) – 2kg
- Tomatoes (ripe, with juicy pulp) – 1 kg.
- Onions (medium size) – 10pcs.
- Bell pepper (more beautifully multi-colored) – 10pcs.
- Carrots (juicy, sweet) – 500g.
- Beets (sweet grade) – 1kg.
Beets in such a dressing can be called the queen of borsch. After all in Ukraine this root vegetable is specially pickled! Color, taste, everything beneficial substances are well preserved.
- Salt – 50g.
- Sugar (depending on the variety of vegetables) – about 1 tbsp.
- Sunflower oil – 200ml.
- Vinegar 9% – 200ml.
- Seasonings: in addition to peppercorns of black pepper (10pcs) and lavrushki (4pcs) You can add spices as you wish.
You can prepare borsch for winter So:
Grate carrots and beets. Stew vegetables with a little amount of oil.
Chop the cabbage, cut the pepper, onion and tomatoes into small pieces. pieces. Add the sliced beetroot. Pour in vegetable oil and add all the spices. Simmer about an hour. Add salt and sugar immediately. Let the vegetables make friends with each other.
Lay out the finished “borsch for the winter” in jars, roll them up and wrap up.
In winter you will have to cook the broth (you can use frozen cubes), add potatoes. Garlic and Sour Cream use to taste.
Some housewives prefer to freeze vegetables for refueling. This is a good way when the freezer is large. But it’s better to use the place rationally and freeze, for example, portioned bell pepper. A jar with almost finished borsch always come in handy. After all, this is such a time saver!
Tasty ideas
When the technology is mastered, you can begin to more complex methods for preparing soup dressings for future use. The recipe “kharcho for the winter” – this is a gastronomic order to the hostess and a delicious surprise homework.
