Filling for borscht for the winter: a recipe that will save up your time

What you'll need

On cans 8 ½ liter volume:

• 1500 g of cabbage;
• 1500 g of beet;
• 500 g of carrots;
• 500 g of tomato;
• 500 g of onion;
• 500 g of red pepper - optional;
• 2 tablespoons of salt;
• 100 g of sugar;
• 500 ml of vegetable oil;
• 2 tablespoons vinegar 70%.

How to prepare for refueling borscht for the winter

Finely shred the cabbage. Rub on a coarse grater beets and carrots. Slice the tomatoes, bow and pepper in small pieces. Pepper dressing can not be added: soup still get tasty.

Put the prepared vegetables in a large saucepan. Add salt, sugar and butter and mix thoroughly.

Put a pan on a medium heat and bring the contents to boil. Pour vinegar essence and cook, stirring, another 7 minutes. Spread out on a hot refueling Sterilize jars.

Roll up them, turn and cover with something warm. When banks are completely cool, transfer them in a dark cool place.

How to use the dressing for borscht

Vegetables in filling ready. So for cooking borsch, you will need a minimum of time and effort.

In a pot of boiling water or beef broth Put the potatoes. Boil it almost until ready.

Then add the filling, stir and simmer for about 5 minutes. Add the soup salt and, if desired, chopped greens.

see also

• How to cook soup on the classic recipe →
• How to cook soup with chicken →
• 7 delicious ways to prepare carrots for the winter →
• 4 squash caviar recipe that you can prepare for the winter →
• 5 recipes lecho with amazing taste and bright aroma →