What is borscht? Oh, this is the quintessence of East Slavic cuisine, the most delicious of the first courses invented by man. There are dozens of ways to prepare it - but each region has its own way of cooking it. Let's figure out how to prepare for the future the correct dressing for borscht.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Canned dressing
The main problem with borscht is its extreme labor intensity. Grate boiled beets on a special "borscheter", boil off the broth correctly, add all the necessary ingredients to the pan in time - all this is correct, and all this must be observed. But at the same time, we must not forget that for everyday cuisine it is not at all necessary to prepare a “royal dish” from hundreds of different ingredients and spices - it is enough to have something simple and edible available. And here you can think of nothing better than the classics:
- red beet (beetroot) - it will provide the right color and flavor;
- carrot root - without it, it is useless to cook borsch;
- onion;
- ripe pepper;
- ripe sweet tomato.
These components are easy to combine together, providing a long-lasting and tasty dressing, on the basis of which you can "design" borscht according to any recipe.
IMPORTANT: Cabbage is not included in the dressing. There is no need to add it - it is easy to store, easy to prepare, and therefore the most correct option is to put chopped cabbage in an already prepared dish in the right proportion, without trying to preserve its correct taste and color in the finished canned gas station.
How to use the gas station
If you have the right dressing, borscht is prepared very simply:
- You need to boil the meat broth. Gourmets can cook fish, and vegetarians can restrict themselves to plain water with the addition of 1-2 tablespoons of vegetable oil.
- Cabbage and potatoes (stored separately) are placed in boiling water and boiled.
- Shortly before readiness, put a dressing to taste in boiling water. Depending on the quantity, you can get both ordinary red soup and borscht, which is “not poured, but poured”, and there is a “spoon” in it.
The good thing about the dressing is that at any time, even in the middle of winter, you can cook a dish that is in no way inferior in taste to borscht made from fresh ingredients.
Components of borsch dressing
For refueling you will need:
- Beetroot (beetroot) - 3 kg.
- Ripe tomatoes - 1 kg.
- Bulgarian pepper - 1 kg.
- Onions - 1 kg.
- Carrots - 1 kg.
- Vegetable oil (best of all - sunflower oil, refined and deodorized, so as not to spoil the taste of the dressing) - 0.5 l.
- 9% table vinegar - 200 mg.
- Granulated sugar - 200 g.
- Salt - 2 tbsp l.
How the dressing is prepared
Preparation is carried out in this way:
- The beets are washed, peeled, then cut into bars or rubbed (on a grater for Korean carrots, borscheter or in another way).
- Carrots are washed, peeled and rubbed in the same way.
- The onion is peeled, finely chopped into cubes.
- The peppers are cut in half, peeled of seeds and stalks, then cut into strips or cubes.
- The tomatoes are washed, blotted with napkins or a towel, and then cut into small slices.
- The oil is heated in a saucepan.
- When the oil is heated to about 100 degrees, beets are stewed in it. Simmer for 20-25 minutes with constant stirring so that there is no burning.
- The remaining vegetables are added to the mixture, stewed for 3-5 minutes, mixed - then salt, sugar and vinegar are added. If desired, you can add other spices to taste.
- The dressing is stewed for about an hour. It is necessary to ensure that a uniform mass is formed, but at the same time the vegetables do not turn into porridge. This is the most difficult thing when preparing a dressing, this is where the culinary specialist must show his art. The taste of future borscht depends on this stage.
- The finished gas station is laid out in pre-sterilized cans for a couple.
- The lids are closed, the jars themselves are pasteurized in a water bath.
- The finished cans are closed with a blanket and, after cooling, are sent for storage.
How to use the dressing
The finished dressing is taken out of the jars and added to cabbage and potatoes already boiled in boiling water or broth. The amount of dressing depends on the taste.
Are you preparing borscht dressing for the winter?
Original articleand many other materials, you can find on ourwebsite.
Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse