Dressing for borscht without cabbage

Name: Dressing for borscht without cabbage
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 kg Beet; 2 Carrot; 2 Bulb onions; 3 Tomatoes; 2 Bell pepper; 4 cloves of garlic Garlic; 50 g Parsley; 3 Bay leaf; 1 tablespoon Ground coriander; to taste Salt; 1 tablespoon Sugar; 70 ml Sunflower oil; 50 ml Vinegar; 0.5 tablespoon Dill

Will save a lot of time, effort and nerves on preparing borscht! In winter, all you have to do is open a jar of such a bright dressing and add it to the prepared meat broth with potatoes or beans. Cooking borscht with this dressing is a piece of cake!

184

9153

Claire Roberts

Recipe author

Calories

524kcal

Protein

15g

Fat

22g

Carbs

66g

*Nutrition per serving

Ingredients

Servings: 3

1kg

2

2

3

2

4cloves of garlic

50g

3

1tablespoon

to taste

1tablespoon

70ml

50ml

0.5tablespoon

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
How to make borscht dressing for the winter without cabbage? Wash fresh, bright beets, without scuffs or dents, with a brush under running water. Using a vegetable peeler, remove the peel and grate on a coarse grater. You can cut the beets into cubes with a knife.
STEP 2
Also wash the carrots under running water, rubbing the peel with a brush. This is necessary in order to get rid of particles of earth. Peel the peel. To chop carrots, you can use a grater with large holes or a special slicing knife.
STEP 3
Peel the onions and finely chop them. Also peel the garlic and grate it on a fine grater. Wash the tomatoes under running water and chop into medium cubes. You shouldn’t get rid of tomato seeds; they will come in very handy here.
STEP 4
Wash the greens under running water, shake to remove excess moisture and finely chop. Aromatic lovage, dill or parsley are ideal here. Prepare the bay leaf. I will use three leaves, but you can add two.
STEP 5
Take a deep pan with thick walls or a cauldron. Wash the ground pepper, remove the seeds and cut into small cubes. Place all vegetables in a saucepan. Add salt, sugar, vinegar and refined sunflower oil. And also ground coriander, dill seeds and bay leaf for flavoring. Stir the dressing and simmer it over low heat for about an hour, stirring occasionally. Then, while hot, place in sterilized jars and seal with lids.

Comments on the recipe

Testomania

06.11.2023

5

I’m not a master at rolling up jars for the winter, but I have a very positive attitude towards freezing. Therefore, initially I planned to freeze the borscht dressing for the winter without cabbage. For testing, I took half the specified portion of products. Of the ingredients listed, the only ones I didn’t add were bell peppers (I usually freeze them separately) and dill seeds. I divided the resulting dressing into two parts - from the first I immediately cooked borscht, adding only cabbage and potatoes, and compacted the second into a plastic container and froze. Borscht from the ready-made dressing really cooks very quickly and turns out to be a beautiful bright color, and incredibly tasty! I advise you to prepare!

Yura

06.11.2023

4.6

Wow! Haven't tried this for a long time! I always had to follow this recipe: