Winter Preparation of Borscht with Sour Apples

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

From the initial amount of ingredients, you will get about 4 liters of preparation. To make borscht, you can add 1 part of the preparation to 1 part of broth.

Ingredients

Beetroot - 21.2 oz
White Cabbage - 28.2 oz
Onion - 7.1 oz
Carrot - 12.3 oz
Sweet Pepper - 8.8 oz
Tomatoes - 28.2 oz
Pickled Apples - 5.3 oz
Salt - 1 tablespoon
Sugar - 2 spoons
Clove - 3 pieces
Allspice berries - 5 pieces
Green peppercorns - 5 pieces
Vegetable Oil - 4 fl oz
Water - 8 fl oz
Garlic - to taste
9% Vinegar - 1 tablespoon

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Wash the beetroot with a brush, place it in cold water, set it over medium heat, and boil for 15 minutes after it starts to boil.

Step 3

Peel the beetroot and cut it into matchsticks.

Step 4

Shred the cabbage. Grate the carrot using a coarse grater.

Step 5

Dice the onion, pepper, and tomatoes into small cubes.

Step 6

Remove the seeds from the apples and cut them into strips.

Step 7

In a large heavy-bottomed pot, pour in water and oil. Add the chopped fresh vegetables to the pot and stir. Then, add the beetroot and stir again.

Step 8

Add the apples, sugar, cloves, salt, both types of pepper, and garlic pressed through a garlic press to the vegetables. Stir again. Place over medium heat, bring to a boil, and cook for about 30 minutes. If the apples are not very tart, add vinegar essence at the end of cooking and simmer for an additional 5 minutes.

Step 9

Place the prepared mixture into the sterilized jars and seal them. Turn the jars upside down, place them on the floor, and cover with a blanket. Leave until completely cool.