Kitchen appliances and utensils
- a cup;
- a bowl;
- peeler;
- grater / shredder / food processor;
- blender
- kitchen scales;
- measured capacity;
- cutting board;
- knife;
- spacious pan for 15-16 liters;
- hob.
Ingredients
- Beets - 2 kg
- Onions - 2 kg
- Carrots - 2 kg
- Tomatoes - 2 kg
- Refined vegetable oil - 650 ml
- Sugar - 200 g
- Salt - 130 g
- Table vinegar 9% - 100 ml
- Filtered water - 150 ml
- Allspice - 20 peas
- Bay leaf - 5 pcs.
Step cooking
Important!The weight of vegetables for harvesting borschovka for the winter is indicated in a peeled form.
- Wash and peel all vegetables from skins, husks and green tails. Remove the core from the tomato.
- Taken 2 kg of onions, carrots and beets grate on a coarse grater. To simplify the task, you can use a special shredder. Well, if mechanical work is a burden, you can dissolve the vegetables in a food processor.
- Transfer the grated vegetables to a 16-liter pan, pour 650 ml of refined vegetable oil and add no more than 30 ml of table vinegar.
- Gently mix the contents of the pan until the oil reaches the bottom, then pour 150 ml of filtered drinking water into the grated vegetables.
- Turn heat under the pan to medium burner. As soon as the vegetables give the juice, increase the heating intensity to the maximum and bring the vegetable mixture to a uniform boil.
- Again, remove the heating level of the burner to a position below the average, tightly cover the pan with a lid and simmer the vegetables for about a quarter of an hour, mixing 1-2 times so that the vegetable mass does not burn to the bottom.
- During this time, chop 2 kg of mashed tomatoes with a blender.
- After 15 minutes of boiling vegetables under the lid and when they settle well enough, pour the tomato puree into the pan.
- Pour 70 ml of table vinegar there, add 130 g of coarse salt and 200 g of granulated sugar, put 5 leaves of parsley and 15-20 peas of allspice.
- Gently mix the entire mass with movements from the bottom up and bring to a boil again.
- As soon as the beetroot boil, reduce heat to a minimum, cover the pan tightly and simmer until cooked for 30-45 minutes. During this time, it is recommended to mix the vegetable mixture 2-3 times.
- Prepare cans and lids for preservation.
- Spread the boiling hogweed over the cans, laying the workpiece under the lid itself, evenly distributing the liquid and dense mass.
- Upon completion of filling the cans, roll up the borshchka with a sterile lid. Turn all cans upside down, wrap and hold until completely cooled. Then return the banks to their original position and store them as normal conservation.
Did you know? You can mix vegetables into the harvester or let the shredder mix, because when they are stewed, they will all mix.
Video recipe
The video proposed for viewing demonstrates a master class on preparing for the winter the basics for borsch. The plot not only shows how the preparation is done, but also gives a series of useful tips during the preparation of borshchovka. Watch, study and preserve with ease and pleasure.
Thank you for taking the time to familiarize yourself with the recipe for preparing the basis for borsch for winter.Did you like this blank option? Have you tried to preserve the semi-finished product yourself in order to cook borsch in the winter in a matter of minutes? Please comment on the recipe, be sure to note what you liked the most in the method of preparing borshchevka. Leave your comment about this recipe by posting a comment at the bottom of the page under the article.
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