Not everyone likes long time to be in the kitchen and cook borscht. Therefore, some acquire in stores special filling, which reduces the stay near the stove. But the store semi-finished products are expensive and do not always correspond to the desired quality. For this reason, you can prepare refueling, to preserve it and to use throughout the winter.
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Necessary components or composition
Classic vegetarian recipe includes the following products:
- 3 kg of red beet;
- 1 kg of sweet peppers;
- 1 kg of carrots;
- 1 kg of tomatoes;
- 1 kg of onion;
- 3 tablespoons salt;
- 1 tbsp. sunflower oil;
- 1 tbsp. Sahara;
- 125 ml of table 9% vinegar.
Barshchou dressing for the winter does not have to be a vegetarian. It can be cooked in broth or with pieces of meat.
Cooking process
Vegetables are peeled and washed. Onions semirings ground (possible fourth) and put in a deep bowl. It is recommended to evenly distribute it to the bottom of a basin or pan, so that you can lay out all the products in layers.
Beets should be crushed to a coarse grater or use the shredder. Chopping vegetables immediately shift into a container in which to prepare the filling on the borscht. It should not be allowed to cut the beetroot juice glass on the table.
The next layer refueling - carrot. It is recommended to grind to a fine grater. If desired, you can chop vegetables and large cubes, but then the need to increase the cooking time. Laid top carrots paprika, which is pre-cut strips.
If your tomato variety has a thick (roughly) the peel, it is recommended to remove. Otherwise, during the cooking process they are separated from the pulp and only spoil refueling. When the skin is thin and delicate, it is possible to leave.
To remove the peel, tomatoes must be lowered into the boiling water. For this vegetables is folded in a colander and immerse it in hot water for 15-20 seconds. After thermal exposure skin comes off easily.
When the tomatoes are cleared, they should be cut into thin rings. If large vegetables, you can semicircles. Tomatoes are folded in a saucepan, and then add the remaining ingredients (sugar, oil and salt).
Capacity with dressing covered with a lid and allowed to stand for 15-20 minutes. After that, put the dishes on the stove and include a fire. Once the contents of the pan has boiled vegetables was stirred, and the flame is reduced. Refueling should simmer 25 minutes. 2-3 minutes before switching off must be supplemented by part of vinegar. Right, do not add it, because during boiling is partially digested. This can lead to the fact that preservation will not stand long (cover vzduyutsya).
While filling will be cooked, can be prepared jars. They are cleaned and sterilized. Sealing cap should boil in hot water or parboiled. When charging is ready, it is dispersed on the heated banks (if hot pour into cold filling jar, the glass may break), and roll. Additionally, it is recommended to wrap up warm clothes conservation.
The final yield of the finished product with a given amount of ingredients is about 12 cans, each volume of 0.5 liters.
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