Borscht dressing with beets

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make borscht dressing for the winter? Prepare all the necessary ingredients. Please note that the recipe indicates the weight of unpeeled vegetables.

2. STEP 2

   

   To stew, take a bowl or pan that can easily accommodate all the ingredients. I took a large saucepan. Peel and rinse the onion. Cut it into cubes or strips. I like the onions in the borscht to be smaller, so I make small cubes. Place the onion in a saucepan and add all the ingredients except the carrots and beets. Mix well.

3. STEP 3

   

   Peel and rinse the beets and carrots. Grate on a coarse grater or cut into strips. This cut is considered traditional for borscht.

4. STEP 4

   

   Mix everything thoroughly and place on medium heat. Wait until the vegetables release their juice. To speed up the process, you can cover with a lid. After boiling, simmer for 45 minutes, stirring occasionally.

5. STEP 5

   

   While the vegetables are stewing, prepare jars with a total volume of 2 liters. Wash and sterilize the jars well. I do it as follows. Carefully pour boiling water into the bottom of the jar in a thin stream, to about a quarter of the volume. To prevent the jar from bursting, do not get water on its walls. Then cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar can be used.

6. STEP 6

   

   After 45 minutes, distribute the dressing evenly among the jars and roll up the lids. Leave to cool completely at room temperature, about a day. Then store in a cellar or other cool place.

Comments on the recipe

Natalia M

10.08.2023

4.6

I made borscht dressing for the winter with beets. I left the jar for later, and immediately used some of it when preparing borscht. I cooked it in a saucepan with a double bottom, there is little chance of burning and the vegetables warm up perfectly. I laid everything in layers: vegetable oil, diced onion, tomato paste and spices on the bottom. I grated the carrots and beets on a coarse grater and placed them on top. For the first 20 minutes, do not stir the preparation so that the onions fry a little. Then I added half a glass of water, stirred and simmered under the lid. I needed water to make the dressing juicy. This makes it more convenient to put the vegetable mass into jars. I cooked it for a little over an hour, focusing on the readiness of the onions. The dressing turned out bright, although I was afraid that the color would be lost due to prolonged heat treatment. It's probably why vinegar preserves color so well. The taste is absolutely wonderful, very tasty! If you add pieces of apples, you can eat them as a salad. I immediately tested the dressing and added it to the pan five minutes before it was ready. The borscht turned out to be a rich red color and very tasty! I also noticed that the beets remained red; they usually lose color when cooked. Overall a great recipe, I recommend it! I'll make more preparations for the winter.

Lera

10.08.2023

5

Thanks for the recipe.

Lencia

10.08.2023

4.9

I'm closing the second batch

Larisa

10.08.2023

4.7

Thanks for the recipe!!! Delicious !!!

Reina

10.08.2023

4.8

Excellent preparation for borscht! I did it for the first time, but I already tried it, I need to know what worked for me. I was very pleased with the result! The taste is wonderful, time when preparing borscht will now definitely be saved. Great! I’m surprised why I didn’t think of making such a preparation earlier, because everyone in my family loves borscht.