Borscht Base for Winter

Name: Borscht Base for Winter
Total time: 80 min
Yield: 0.5 L の瓶1本
Cuisine: 家庭料理
Ingredients: Beetroot — 200 g; Carrots — 80 g; Onions — 60 g; Bell peppers — 50 g; Tomatoes — 100 g; Sunflower oil — 30 ml; Vinegar 9% — 20 ml; Sugar — 15 g; Salt — 9 g

Beets, carrots, onion, pepper, and tomatoes, sauteed and simmered with vinegar. One jar is enough for a 3-liter pot of borscht.

所要時間: 1 時 20 分
瓶: 0.5 L
材料: ≈ $1.60
保存方法: 最大12か月

密閉した瓶は涼暗所で最大 12 か月保存できます。開封後は冷蔵庫で最大 7 日間です。

保存食（瓶詰め）肉なし

材料

1 Beetroot≈ $2.50 / kg 200 g
2 Carrots≈ $1.50 / kg 80 g
3 Onions≈ $1.60 / kg 60 g
4 Bell peppers≈ $6.00 / kg 50 g
5 Tomatoes≈ $4.67 / kg 100 g
6 Sunflower oilパック 900 ml ≈ $3.50 30 ml
7 Vinegar 9% 20 ml
8 Sugar 15 g
9 Salt 9 g

グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。

作り方

Grate the beets¹ and carrots² on the coarse side of a grater, dice the onion³ and pepper, and chop the tomatoes⁵, then puree them in a blender or press them through a sieve.
In a pot, saute the onion³ and pepper in oil for 4 minutes, add the carrots², and cook for 4 minutes.
Add the beets¹, tomato⁵ puree, sugar, and salt, stir, and simmer covered over low heat for 30 minutes, stirring occasionally.
Pour in the vinegar and heat for 2 minutes.
Sterilize a 0.5 l jar over steam for 10 minutes and boil the lid for 5 minutes.
Pack the hot borscht base tightly into the jar, cover with the lid, and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.
Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days. Add to borscht 5 minutes before the end of cooking.