Dressing for borscht for winter without vinegar
Description
From this amount of vegetables I get about 3 half-liter jars. So if you want to make more, figure out how much produce you’ll need. Let’s get started. 1. Wash the beets and boil them for 40 minutes. 2. Meanwhile, finely chop the onion and lightly sauté it in vegetable oil. 3. Pour boiling water over the tomatoes so the skins come off easily. Dice the flesh into small cubes. 4. Cut the bell pepper into fine strips. 5. Grate the carrot on a fine grater; shred the herbs and cabbage. 6. Put the prepared vegetables in a pot and stew the borscht seasoning for about 30 minutes. 7. While the seasoning is stewing, cool the beets and grate them on a coarse grater. Add them to the other vegetables and stew for another 15 minutes. At the end of stewing, add lemon juice to the seasoning. 8. Pack the still-boiling borscht seasoning into sterile jars and seal them. If you kept everything sterile, you don’t need vinegar or further sterilization—just fresh, aromatic vegetables that are a pleasure to use in winter. Store in a cool, dark place.