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.

Cook Yevhen Klopotenko shared on his website a recipe for a delicious borscht dressing, which can be canned for the winter.

Ingredients:

• Beets - 2 pcs.

• Tomatoes - 4-5 pcs.

• Bell peppers - 2 pcs.

• Carrots - 2 pcs.

• Onions - 2 pcs.

• Garlic - 3 cloves.
• Dill - 10 sprigs

• Vinegar - 3 tbsp. l.
• Salt - 1 tbsp.

• Sugar - 1 tbsp.

Method of preparation:

1. Peel and grate carrots on a Korean carrot grater or on a coarse grater.

2. Peel the garlic and onion. Dice the onion and finely chop the garlic.

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.

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.

7. Grate the beet also on a Korean carrot grater and send it to the rest of the vegetables.

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.

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.

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.

12. Put the dressing into sterile jars and close with lids.

Store the dressing for borscht in a cool place.