Do you like to cook borscht, but does it take too long? A pre-cooked dressing will help reduce cooking time significantly. This dressing is natural and is in no way inferior in quality and useful properties to freshly cooked vegetables. The miracle seasoning contains almost everything you need to make a soup, so all you have to do is boil the broth, add potatoes and bay leaves.
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Borsch dressing according to this recipe turns out to be fragrant and a little spicy.
Ingredients needed:
- 1 kg of tomatoes;
- 1/2 head of cabbage (about 1 kg);
- 1 kg of onions;
- 2 kg of carrots;
- 1 kg of beets;
- ½ glass of sugar;
- 2.5 tbsp. tablespoons of salt;
- ¾ glass of vinegar;
- ½ cup vegetable oil.
Sequence of preparation of dressing
The first step is to wash and peel all vegetables except tomatoes. For dressing, it is best to take hard tomatoes, which can be well cut into cubes so that the seeds do not flow directly onto the board, but reveal their taste in a common saucepan.
Cut the onion in half, and then chop each half in half rings. If you cry from onions, use a blender that can also chop the onions.
We “strip” the cabbage from the top hard leaves, cut the remaining forks into thin strips.
Fresh young carrots can be rubbed with a stiff brush to get rid of the soil. Then rub on a coarse grater.
Then put the carrots, onions, tomatoes and cabbage in a saucepan, add sugar, salt and oil, wait until the mixture boils. We make the fire smaller and wait 10-15 minutes, then add the beets and vinegar. Vinegar is needed not only to preserve canned foods, but also to make the dressing richer in color.
After the mixture boils, leave it for another 10 minutes over low heat, and then remove.
We put our "borsch" into previously sterilized cans, tighten the lids, let the cans cool.
In fact, we have got overcooking, which we cook every time for any soup, only today it is also with cabbage.
You can make borscht from the dressing on the same day, but the longer the dressing stays, the richer the taste will be.
To make the dressing more flavorful, add sweet bell peppers, preferably red or orange colors, a couple of cloves of garlic and a bay leaf, which will need to be pulled out before rolling the mixture into banks.
Let's start cooking borsch with our dressing
First, let's cook the meat. It is advisable to choose fat on the bone. We take out the finished meat from the pan, let it cool and cut into pieces, so that later we put them in the soup. After that, clean the potatoes and cut into cubes, let them boil and cook until tender. Now add the dressing, let the soup boil, sprinkle with herbs, add the chopped meat and the wonderful borscht is ready!
Do you like to cook borscht?
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Read also about Dutch tomatoes in the following article:Super early Dutch tomatoes for the greenhouse