If there is absolutely no time for borscht, but mentally you would have eaten the whole pan, then take our dressing as a basis, add a little potatoes and cabbage and the borscht is ready!
Cooking time 1 hour 20 minutes
Beets 4 pcs
Natural carrots 3 pcs
Tomatoes 4 pcs
Onion 3 pcs
Vegetable oil 120 ml
Sugar (sand) 1 tbsp. l.
Salt 1 tbsp l.
Vinegar essence 70% 2 tsp
Peel the beets and carrots.
Peel the onion, wash the tomatoes well.
Dip the tomatoes in boiling water for a few minutes and peel them off.
Grate carrots and beets in a large bowl. Cut the tomatoes and onions into cubes.
Stir and place in a saucepan. Add sugar, salt and vegetable oil.
Cook over low heat for about 1 hour. Until vegetables are soft.
Add bite and mix well.
Divide into clean and dry jars.
Tighten the lids and put in a blanket overnight.
Dressing for borscht for the winter is ready. Store in a cellar.
Bon appetit and delicious winter!