Canned borscht dressing for winter: recipe shared by Yevhen Klopotenko
Borscht is a traditional Ukrainian dish that all housewives know how to cook. It should be noted that there are many recipes for this dish, including both meat and lean versions, but the basis always remains the same - vegetable dressing, garlic for piquancy and tomato paste.
Homemade borscht
Source: Pexels
Cook Yevhen Klopotenko shared on his website a recipe for a delicious borscht dressing, which can be canned for the winter.
Homemade dressing
Source: Pexels
Ingredients:
- Beets - 2 pcs.
Beets for dressing
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- Tomatoes - 4-5 pcs.
Recipe for cold borscht with beets
Source: Pexels
- Bell peppers - 2 pcs.
Sweet peppers
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- Carrots - 2 pcs.
Carrot
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- Onions - 2 pcs.
Recipe for cold borscht with beets
Source: Pexels
- Garlic - 3 cloves.
- Dill - 10 sprigs
Homemade borscht
Source: Pexels
- Vinegar - 3 tbsp. l.
- Salt - 1 tbsp.
Spices for the dish
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- Sugar - 1 tbsp.
Method of preparation:
1. Peel and grate carrots on a Korean carrot grater or on a coarse grater.
Carrots for the dish
Source: Eugene Klopotenko website
2. Peel the garlic and onion. Dice the onion and finely chop the garlic.
Onions and garlic
Source: Eugene Klopotenko website
3- Remove seeds from bell peppers and dice into medium cubes.
4. Put the garlic and onion and 100-150 ml of sunflower oil into a thick-bottomed saucepan. Stew for 3-4 minutes.
Bell peppers
Source: Eugene Klopotenko website
5. Next, add the carrots to the onions and garlic and braise again for 3 minutes until the carrots are soft.
6. Then add the peppers and continue to braise for 2-3 minutes.
Preparing the dressing
Source: Eugene Klopotenko website
7. Grate the beet also on a Korean carrot grater and send it to the rest of the vegetables.
Beets and carrots
Source: Eugene Klopotenko website
8. Cut the tomatoes in half and grate on a coarse grater so that the tomato skin remains in your hands, it will not be useful.
Fresh tomatoes
Source: Eugene Klopotenko website
9. Pour the resulting tomato mass in the pot to the cooking vegetables, add salt and sugar, stew the dressing for borscht 25-30 minutes.
Tomato paste for dressing
Source: Eugene Klopotenko's website
10. Wash and finely chop the herbs and add to the dressing.
11. Pour in the vinegar at the end and simmer for another 5 minutes.
Dressing with greens
Source: Eugene Klopotenko website
12. Put the dressing into sterile jars and close with lids.
Ready-made dressing
Source: Eugene Klopotenko's website
Store the dressing for borscht in a cool place.
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