Carrot and onion fry-up for winter
Description
A simple way to stock up ahead. Homemakers are often judged by their ability to cook real red borscht. Sure, you can master the classic recipe, but it takes a long time, and often you simply don’t have the right ingredients—or the time, or the inclination. So here’s a simple recipe for a carrot-and-onion sauté to keep for winter: with it, cooking becomes many times easier. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Choose a pot that won’t burn or stick. Heat the oil well in it, then add the chopped vegetables. Fry everything thoroughly.
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Step 2
2. Puree the tomatoes in a blender or through a meat grinder. Pour the tomato paste into the vegetables and reduce the heat. Simmer covered until it comes to a boil. Add salt and spices to taste. Simmer for one hour over low heat.
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Step 3
3. Meanwhile, sterilize the jars and lids. Pack the ready sauté into the jars and seal for winter storage. Until it has cooled, store upside down.
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Step 4
4. And in winter, add it to borscht and enjoy its juicy flavor and rich color!