The best recipes for roasting borscht for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious and rich red borscht is one of those dishes that we remember from childhood. Prepared by your mother or grandmother, it has a taste that can be difficult to replicate. It is especially difficult to cook it in winter, when vegetables lose their freshness. In order to cook delicious borscht even on a cold winter evening, you need to stock up on dressing.

Refill for borscht for the winter

Ingredients:

• Vegetable oil - two hundred and fifty milliliters.
• Beets - two kilograms.
• Carrots - one kilogram.
• S alt - four tablespoons.
• Tomatoes - one and a half kilograms.
• Bulgarian pepper - four pieces.
• Onion - one kilogram.

Vegetables should be fresh, it is better to harvest in season: late summer - early autumn, then the taste will be brighter and richer.

How to prepare a blank for the winter

This preparation of vegetables will not only greatly simplify the preparation of delicious red borscht, but also significantlywill reduce cooking time. The process of preparing such a dressing-roasting for borscht is quite simple. The time spent on this is more than compensated in the future when preparing both traditional soup and other second courses. You need to start preparing dressing for borscht for the winter by peeling beets, carrots and onions. Then wash the peeled vegetables together with tomatoes and red bell peppers.

Tomatoes must be cut in half. It is best to take firm and fleshy. Bulgarian pepper should also not be thin-walled, but ripe. It must be divided into two halves and the partitions and seeds cleaned out. All the vegetables that make up the borscht fry will need to be chopped in different ways. Beets with carrots are rubbed through a grater. Onion and bell pepper must be very finely diced, and tomatoes must be scrolled through a meat grinder.

Roasting ingredients

The final stage of roasting is its heat treatment. For this, it is advisable to take a saucepan. Pour oil into it and place on the stove. As soon as the oil warms up well, put all the previously chopped vegetables into the saucepan, except for the tomatoes. Fry the vegetables for about twenty minutes, constantly turning over. Then add rolled tomatoes, s alt and mix well. Simmer everything together for another fifteen minutes. Arrange the ready-made borscht fry in jars and cork with lids.

Then turn the baths upside down, wrap well with a blanket or blanket and leave to cool completely. Already coldcan be placed in storage. Jars and lids must be thoroughly washed and sterilized beforehand to avoid swelling. A preparation for borscht prepared in this way helps many housewives, saving them time later.

Vegetable preparation with tomato for borscht for the winter

Instead of tomatoes, you can take ready-made pasta, the taste will not suffer much from this.

List of ingredients:

• Tomato paste - one hundred and fifty grams.
• Beets - one and a half kilograms.
• Vinegar nine percent - seventy milliliters.
• Onion - five hundred grams.
• S alt - one and a half tablespoons.
• Carrots - five hundred grams.
• Water - two hundred and fifty milliliters.
• Oil - one hundred milliliters.
• Fresh dill and parsley - one hundred grams.
• Sugar - four tablespoons.
• Bulgarian pepper - five hundred grams.

Cooking method

All housewives should take note of the roasted borscht with tomato paste prepared for the winter. This vegetable preparation, prepared in the fall, at the time of ripening of all kinds of vegetables, will come in handy for many. Borscht, prepared on the basis of such a roast, turns out to be tasty, rich red in color and fragrant. And it takes very little time to cook it.

Next, we will take a closer look at how to make a roast for borscht. Before starting the cooking process, all ingredients must be carefully prepared. It is necessary to cut the peel from the beets and rinse it thoroughly under the tap. Peel and wash carrots. Separate the onion from the husk and rinse. Wash the bell pepper, cut it, clean out the seeds and cut off the partitions. Rinse dill and parsley sprigs under running water and shake off. Next, you will need to cut all the ingredients one by one.

Separately, grate beets and carrots into different dishes. Chop onion heads into small cubes. Bulgarian pepper can be cut into thin strips or cubes. Separate fresh dill and parsley from twigs and chop. Next, you need to alternately stew all the prepared vegetables. And it is most convenient to do this in a cast iron. It must be put on fire, pour in the right amount of odorless oil and wait a while.

When the pot with oil is hot, put the carrots into it first and fry them for ten minutes. Then add the onion cubes, mix and cook together for about another ten minutes. You don’t have to go far from the cast iron, as vegetables need constant stirring. The next thing to do is pour water into the cast iron and put the beets. Stir and simmer for twenty minutes. Next comes bell pepper and after five minutes - tomato, vinegar, s alt, sugar.

Stir and simmer covered for fifteen minutes. Lastly, add chopped dill and parsley to the borscht fry, mix again and simmer for ten to fifteen minutes. Delicious and fragrant harvesting for the winter is ready. It must be immediately decomposed into clean, sterilized jars and rolled up with lids. Cover with a blanket and leave overnight. Then you canmove the cans with the blank to the pantry.