Dressing for borsch for the winter
Borsch is one of the most popular first courses in all post-Soviet space, however, along with this is one of the most diverse dishes, united by one term. Precisely refueling for borscht give each of him personality, allowing you to feel all the variety of taste of this first course.
“Borsch” winter preparation
Even Mrs. America 2014, which arrived in September at Sevastopol appreciated borsch – the first dish, which is so characteristic of many countries and so diverse. The popularity of borsch easily explained by the fact that it does not limit the flight of fancy cooks, and can also satisfy the needs of little naughty, which “see the onion and do not want carrots.” Correct borscht can reinforce strength and relieve fatigue, but can it be accelerated preparations, because sometimes time is so expensive and valuable?
The main ingredients:
- beets, bell peppers, carrots and onions – each 1 kg;
- tomato paste – 250 g;
- salt – 2 tablespoons;
- ground black pepper – 1 teaspoon;
- sunflower oil – 1 cup;
- vinegar – 13 tablespoons;
- sugar – 10 tablespoons.
Cooking method
All vegetables are washed and cleaned from the top layer. Beetroot and carrots grated to perform dishes in Korean. Each peppercorn and onion is cut into 4 parts, after which the resulting divided evenly into four parts. Do not worry that It turned out quite large, because it will all boil on for a long time, nothing will remain of the onion. If a the pepper is big enough, here you can to grind.
Prepare a container and pour half a liter of water into it. Not bringing up boil dilute 250 g of tomato paste. Right after that in all other prepared ingredients are sent to the saucepan, and these are onions and peppers, as well as carrots and beetroot.
The mixture is brought to a boil and simmered over low heat. for 50 minutes. During this time, almost everything will be in time boil, giving taste and color to other components. Ready mix is bottled in sterilized banks and is required at night wraps up. After complete cooling, it can be sent as in fridge and basement.
The size of the cans rolled up does not matter, but here you need focus on a one-time cooking of a standard portion of borsch (2-3-4 liters), as well as the frequency of use of this first dishes.
Note: carrots, like beetroot, in case of absence from the house small scratches, can be rubbed on a coarse grater. If so are present, then you can skip through the combine or grate on fine grater. Particular emphasis should be placed on pepper, which too hard skin is undesirable. In the event that the conspirator turned out to be, then it can be removed from the finished refueling before rolling or when cooking borsch.
Tasty ideas
Also recommend as a soup preparation for the winter soup kharcho. And may he warm you cold winter days!
