Filling in the winter for borscht and cabbage

Servings: 10 Cooking time: 45 minutes

Photos recipe

During the summer, a lot of fresh vegetables,which can be bought not only for a very affordable price, but the taste and quality is much better greenhouse. Despite this, cook soup in the heat is not very desirable, since at that time the most popular cold dishes, for example, such as iced tea or homemade ice cream.

Vegetable dressing for borscht for the winter, from which you at any time of the year and then be able to cook a delicious fragrant soup, not only save you time but also money.

Ingredients for "Filling in the winter for borscht and cabbage":

  • Tomatoes kg -1;
  • Beetroot - 1 kg;
  • Sweet pepper - 1 kg;
  • Carrots - 700 grams;
  • Cabbage - 1 pc;
  • Onions - 700 grams;
  • Bitter pepper - optional;
  • Vegetable oil;
  • Salt and sugar to taste;
  • Recipe "Filling in the winter for borscht and cabbage":

    fueling preparations for the winter for borscht

    Many hostesses prefer to cookblanks for soups. It is much easier in the summer time to buy all the necessary products, and you get a ready meal, which will be enough to add the hot broth and soup will be ready in a few minutes.

    To remove the tomato skin - wash them incold water, then soak for a few seconds in boiling water. After that, immediately refrigerate tomatoes - down in the cold water and you can remove the skin immediately. If you do not use tomato paste, then it is best to chop the tomatoes on a meat grinder or blender. Carrots need a good wash, peel and cut into fine strips or grate - to your taste.

    Carrot Grate

    Beets is desirable to take purple color, the taste and color of borscht was more crowded. Cut the beets into strips, or a very thin and rub on a grater.

    beet cut or three on a grater

    Likewise, finely cut onions. If you love the taste of sour borscht, then a necessary and can add a little vinegar, which will need to add to the banks before seaming. But if you love the sweet taste of soup, salad for borscht for the winter will be enough to take the ripe tomatoes or tomato paste.

    cut onions

    Also, and sweet pepper.

    finely cut peppers

    Vegetables need to fry in vegetable oil - the beginning fry the onions, carrots, add the pepper, then spread beets and pour it all prepared tomato juice.

    pour hot tomato juice

    Try vegetables simmer over medium heat for about 10-15 minutes, so they do not get too overcooked. Shinkuem cabbage into fine strips.

    shinkuem cabbage

    Add at the end of the cabbage and boil for another five minutes.

    boiled with cabbage

    Prepare clean jars and lids, fill them with hot mass and immediately close.

    turn over and wraps

    You can roll up.

    borscht is ready for harvesting

    Turn the jars, wrap them in a blanket and leave to cool. Store in a dark place, to filling is not lost color.

    Bon Appetit!

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