Hi all.
In the yard Augustus, the country garden pleases the crop of beets, carrots, garlic and tomatoes so much so that sometimes I even want to exclaim the “Potter NOT VEA”!
Today we will make a chic workpiece for the winter — a canned borsch, which can then be easily used to cook the corresponding soup.
From the above quantity, six 500 gram cans are obtained, which are enough for just six full-fledged pots of delicious, earned and aromatic borsch.
Product set:
- Beets, 2 kg
- Tomatoes, 1 kg
- Onions, 300 gr.
- Bulgarian pepper, 3 pcs.
- Carrots, 200 gr.
- Apple vinegar, 100 ml
- Sugar, 3 tbsp. l.
- Salt, 2 tbsp. l.
- Garlic, 5-6 teeth
- Vegetable oil
We rub the carrots and beets on a coarse grater, cut the onion with pepper with a cube, clean the tomatoes from the skin and pierce the blender.
Pour 3-4 tbsp into a large pan. l. vegetable oil and fry the onion for a minute over high heat.
Add carrots, pepper, fry for five minutes, stirring periodically.
Add beets, reduce the fire to medium, stew, stirring, half an hour.
Add tomatoes, sugar, salt, bring to a boil, prepare for medium heat for half an hour, periodically stirring, pour vinegar, squeeze the garlic, cook for ten minutes, remove from the heat.
We sterilize the cans and lids, lay out the borsch, close it tightly, leave it in a warm place until it cools down.
Bon appetit!
