Borsch - one of the favorite soups.In the winter time to prepare his aromatic, saturated, as in the summer, more difficult, as the winter difficult to find good quality fresh vegetables.Therefore, a good hostess hoard all the ingredients for this dish in the summer and prepare the so-called canned refueling for winter for borscht .This conservation - a very good way of preserving vegetables substandard.
There are several variations of cooking borscht salad.Here are some of them.
refill with beets for borscht
- beetroot - 3 kg
- tomatoes - 3 kg
- Bulgarian perets- 1 kg
- morkov- 1 kg
- onions - 1 kg
- vegetable oil - 1 tbsp.
- sand diabetes - 7 tablespoons
- salt- 3 tbsp
- vinegar 9% - 150 ml of water-
- 2 tbsp.(500 ml)
- All vegetables must be washed and cleaned.To refill the cancellation must be very well selected vegetables.Tomatoes should be red, ripe, you can even take it a little bit crumpled, beets should be dark.
- First you need to grate the beets and c
- In a saucepan pour the vegetable oil when it warmed up, put back the onion and fry until golden brown.Then add the carrots and beets still slightly fried, add water and simmer until almost ready state.Then lay the peppers and tomatoes and simmer another 20 minutes at the end of salt to taste.
- The finished dressing must be expanded in sterilized jars and close the lid and sterilized.Turn the jars and cover them with a warm blanket.Leave jars to cool down completely.Keep cool the workpiece in any position.
simple dressing for borscht
- red pepper - 1 kg
- tomatoes - 1 kg
- salt - to taste
- peppers and tomatoes in a meat grinder to grind or,or in a food processor, add salt.The resulting mass lay out in a deep frying pan or kettle, boil 5 minutes in order to evaporate the liquid.
- hot refueling decompose on the banks and rolls lids.
- With this filling soup solim scant.
- stored either in the closet or in the refrigerator.
- rolled up better in small jars, so much so if the bank will be open for a long time, the dressing will lose their properties.
Vitamin green dressing for borscht
- sorrel leaves - 2.2 kg
- green onions - 2.2 kg,
- dill - 1.2 kg
- salt - to taste
- sorrel should be washed, then chop sorrel.Green onions washed, peeled, cut into its pieces.Dill finely chop.
- All greens put in some dishes and sprinkle with salt, mix well to highlight the juice and put in a clean, dry jars.
- Banks cover sterilized lids and place in a pan with boiling water to sterilize.
Filling for borscht and cabbage
- kapusta- 3 kg
- red sweet pepper - 10-15 pcs
- tomato juice - 3 liters
- parsley, dill - the beam
- scentedPepper - 6-10 peas
- bay leaf - 4-6 pcs
- cabbage, peppers, herbs finely cut and pour the boiling tomato juice.Boil 5 minutes, literally minutes.
- then placed to the banks, rolls over and wrapped up in the morning.
When harvesting vegetables they retain large amounts of vitamins almost until the spring.Use these refueling - it is always a pleasure - natural products, vitamins and unforgettable aroma.
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