Canning borscht for winter
Description
The recipe won't take much time. A friend suggested this simple method of preserving borscht for winter. It makes cooking significantly easier! The borscht will be ready twice as fast, while its taste and color remain unchanged! So I even use this preparation in summer when it's too hot to stand by the stove. Try it yourself. The soup is ready to serve.
Instructions
- 1
Step 1
1. Prepare the ingredients (quantities can be adjusted). The photo shows the size of the vegetables, so you can confidently use it as a reference. Grate everything except the tomatoes on a fine grater. Finely chop the onion as desired.
- 2
Step 2
2. Blend the tomatoes into a puree. It is advisable to strain the puree through gauze to obtain a smooth consistency.
- 3
Step 3
3. Sauté the chopped vegetables in vegetable oil. Add salt and spices to taste. When the onion turns golden and the carrots become soft, pour in the tomato puree and bring to a boil over low heat.
- 4
Step 4
4. Sterilize the jars and lids. Pour the hot mixture into the jars and seal for winter storage.
- 5
Step 5
5. Ready! When cooking borscht, add the mixture half an hour before finishing, when the meat, cabbage, and potatoes are already cooked.