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Borsch dressing "Hello from summer!"

Borsch dressing "Hello from summer!"

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Borsch dressing Hello from summer!

Ingredients

Tomatoes 5 Kg
Carrot 1 kg
Beetroot 1 kg
Bulb onions 1 kg
Red sweet pepper 3 Kg
Salt 1 tbsp. l.
Sugar 1 tbsp. l.
Sunflower oil 1 glass

Cooking method

  • Pass the tomatoes through a blender (meat grinder) for juice.
  • Cut carrots and beets into strips, cook in tomato for 30-40 minutes.
  • Then add chopped onions to them. Cook for another 20 minutes.
  • Add chopped peppers. Boil for another 20 minutes.
  • Add salt, sugar, sunflower oil. Cook for another 5-10 minutes.
  • Do not add water anywhere... There is enough liquid from vegetables!
  • Spread the finished product hot in sterilized jars (in our case, these are usually half-liter jars with a twist-off screw cap) and screw it up.
  • Winter will come and we will receive a fragrant "hello from summer" when we cook rich borscht!
  • The recipe is self-tested. We have been using it for five years already. The workpiece can be stored without a refrigerator. It is perfectly stored in the cellar under our kitchen, where the coldest temperature is not lower than + 7g C.

The dish is designed for

about 12-14 cans of 0.5 l

Time for preparing:

1 hour 30 min max.

Note

Photo of the finished product just rolled up in a jar

 

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