Roasting for borscht

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   The main thing is to prepare in the right quantities the ingredients that will participate in this action.

2. STEP 2

   

   And then you need to peel or peel all the vegetables and start slicing. At the same time, put a frying pan or saucepan on the fire in which everything will be cooked, and pour in the oil. First you need to chop the onion.

3. STEP 3

   

   If the oil is hot, add the onion. Let it fry, but don't let it burn.

4. STEP 4

   

   Next, chop the beets. The straw format is quite suitable for this case. Although, if you like to cook in a different format, cut it in a different format.

5. STEP 5

   

   This format is also suitable for carrots.

6. STEP 6

   

   If the onion is slightly fried, you can also add carrots and beets to it. Or fry each component separately, but then you will have to use more oil. While the vegetables are frying, add salt and sugar to the tomato juice (or crushed tomatoes).

7. STEP 7

   

   Fry the vegetables until they become soft. And immediately pour them with tomato juice. Simmer them for an hour on a small fire under the lid.

8. STEP 8

   

   Add spices to the future frying, mix everything. You need to finely chop the garlic.

9. STEP 9

   

   Place the chopped garlic and vinegar in the frying pan about 10 minutes before turning off. While all this is being prepared, let's prepare the jar and lid for preservation. Wash and sterilize for 5-10 minutes.

10. STEP 10

    

    It is advisable to sterilize the jars shortly before the frying is ready, so that it can be immediately packaged hot. Screw the lid tightly and wrap the jar in a towel. The roast prepared in this way is stored until winter in a cool place.

Comments on the recipe

Anyutka

25.11.2023

4.9

I am preparing a dressing from beets, tomatoes and carrots for borscht for the winter.

tatyanochka2022

25.11.2023

4.9

Roasting borscht for the winter is an excellent option for quickly preparing a delicious first course. I made it from “substandard” ones - small beets and gnarled carrots. I took them by eye and prepared them for frying in a cauldron. First of all, I fried the onions. When it became transparent, I added coarsely grated beets and carrots to the cauldron. I simmered the vegetables over low heat with the lid on until they released juice. After that, I added salt, sugar, two tablespoons of tomato paste and one-third of a glass of hot water (replaced tomato juice with paste). I stewed the vegetables under the lid for one hour. 10 minutes before the end of cooking, I added grated garlic and acetic acid. From the amount of vegetables that I took, two half-liter jars of frying came out. Its taste is very delicate. Sugar, salt, acids - everything in moderation, ideal for borscht! Thanks a lot!

Mistymary

25.11.2023

4.5

How much vinegar is needed?