Dressing up for the winter borscht

Dressing up for the winter borscht

Dressing ready for borscht will greatly facilitate the preparation of this soup.

Dressing up for the winter borscht / photo 1zoom.ru

Dressing up for the winter borscht / photo 1zoom.ru

Rich borscht is a must-have at every Ukrainian family table. Many housewives take a lot of time to prepare, and dressing up for borscht speeds up the process.

You will need to add it to the borscht dress at the end of cooking. First cook the vegetable or meat broth, then add the potatoes and cabbage (if there is no cabbage in the dressing). When the potatoes are soft, the dressing should be added to the soup. For a 5 liter bottle, use about 400 grams of dressing.

Dress with borscht and tomatoes for borscht

  • Beets – 2 pcs .;
  • Tomatoes – 2 pcs .;
  • Carrots – 2 pcs .;
  • Onions – 2 pcs .;
  • Sunflower oil – 650 g.
  • Sugar – 200 g.
  • Salt – 130 g.
  • Vinegar 9% – 100 ml.
  • Alpis – 15 pcs.
  • Eucalyptus leaf – 5 pcs .;
  • Water – 150 g.

Grind the beers, carrots and onions in a food processor. Put all the vegetables in a large pot, pour the oil and half the vinegar. Grease the vegetables until the oil is well covered. Add water, cover and simmer the vegetables for 15 minutes.

Grind the tomatoes in a blender. Pour the tomato puree and the remaining vinegar into the pot with the vegetables. Add sugar, salt, pepper and bay leaf. Cover and strain everything for 40 minutes, stirring occasionally. Transfer the pot to a clean pot, turn it over and let it cool. After that, she is ready.

Dressing for borscht recipe / photo ua.depositphotos.com

Dressing for borscht recipe / photo ua.depositphotos.com

Dress for borscht with cabbage

  • Beets – 3 kg.
  • Onions – 1 kg.
  • Carrots – 1 kg.
  • Cabbage – 1 kg.
  • Tomatoes – 1 kg.
  • Sugar – 200 g.
  • Salt – 3 tbsp. L.
  • Vegetable oil – 250 g.
  • Vinegar 9% – 125 g.

Grind potatoes and carrots in a food processor, finely chop the onion. Grind the tomatoes in a blender. Cut the cabbage. Transfer all vegetables to a large saucepan. Add sugar, vegetable oil, salt, vinegar to vegetables. Bring to a boil over medium heat, then reduce heat to medium and cook for 30 minutes. Arrange the finished dressing in a roasting tin, cover with a blanket and let cool.

Dressing with pepper for borscht

  • Beets – 3 kg.
  • Carrots – 1 kg
  • Onions – 1 kg.
  • Tomatoes – 1 kg.
  • Bulgarian pepper – 5 pcs .;
  • Vegetable oil – 220 g.
  • Salt – 3 tablespoons
  • Sugar – 200 g.
  • Vinegar 9% – 125 g.

Also readPork in the pan: juicy meat dishes and 4 marinade recipesCut carrots and beets or chop in a food processor. Transfer to a bowl and sprinkle with sugar and salt. Pour the oil into a saucepan and bring to the boil over medium heat. Boil for 15 minutes. Cut the onion into half rings and place in the pan, cook for another 5 minutes. Cut the tomatoes into half rings, cut the peppers into pieces. Grease all the vegetables together on low heat for 25 minutes.

Prepare the finished hot clothes in dry pots. Close the lids, cover the jars with a blanket and leave to cool completely.

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