Borscht Preparation
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
10
Description
This amount of ingredients will yield 3–3.5 liters of preparation.
Ingredients
- White Cabbage - 1½ kg
- Beetroot - 2 lbs
- Carrot - 17.6 oz
- Onion - 17.6 oz
- Tomatoes - 3 pieces
- Sweet Pepper - 2 pieces
- Passata Tomato Sauce - 3.5 oz
- Vegetable Oil - ½ spoons
- Salt - 3 spoons
- Sugar - 4 spoons
- Vinegar essence - 2 spoons
- Bay leaf - 1 piece
- Green peppercorns - ½ spoons
Step by Step guide
Step 1
Wash and peel all the vegetables.
Step 10
Add the cabbage, vinegar, bay leaf, and peppercorns, stir, and once the contents of the pot come to a boil, simmer for an additional 15 minutes.
Step 11
Distribute the prepared dressing into sterilized jars and seal them.
Step 2
Grate the beetroot and carrot using a coarse grater.
Step 3
Cut the pepper and onion into thin strips.
Step 4
Finely shred the cabbage.
Step 5
Pass the tomatoes through a meat grinder.
Step 6
Place the beetroot, carrot, and onion in a large pot.
Step 7
Add oil, tomato paste, salt, and sugar. Stir well.
Step 8
Sauté the vegetables over low heat for about 30 minutes, until they soften and reduce in volume.
Step 9
Add the tomato and pepper, and cook for another 5 minutes.
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