Filling for borsch for the winter: a recipe that will save you time

Thanks to this simple preparation, you will cook the most delicious borscht in a matter of minutes.

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What you need

On 8 cans of ½ l volume:

• 1,500 grams of cabbage;
• 1,500 g of beets;
• 500 g carrots;
• 500 grams of tomatoes;
• 500 g onions;
• 500 g of red bell pepper - optional;
• 2 tablespoons of salt;
• 100 g of sugar;
• 500 ml of vegetable oil;
• 2 tablespoons of vinegar essence 70%.
  
  

Preparation

Thinly chop the cabbage. Grate a beetroot and carrot on a coarse grater. Slice tomatoes, onions and peppers in small pieces. Pepper can not be added to the dressing: borsch will still get tasty.

Put the prepared vegetables in a large saucepan. Add salt, sugar and butter and mix thoroughly.

Set the pot on medium heat and bring the contents to a boil. Pour in the vinegar essence and cook, stirring, for another 7 minutes. Spread hot dressing over sterilized cans .

Roll them up, turn them over and cover them with something warm. When the banks are completely cool, transfer them to a dark, cool place.

How to use dressing for borscht

Vegetables in the dressing are ready. So for cooking borscht you need a minimum of time and effort.

Put the potatoes in a saucepan of boiling water or meat broth. Boil it almost until tender .

Then add the dressing, stir and cook for no more than 5 minutes. Add salt to the soup and, if desired, chopped greens.

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