Borscht Base for Winter

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

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

1. 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.

2. In a pot, saute the onion³ and pepper in oil for 4 minutes, add the carrots², and cook for 4 minutes.

3. Add the beets¹, tomato⁵ puree, sugar, and salt, stir, and simmer covered over low heat for 30 minutes, stirring occasionally.

4. Pour in the vinegar and heat for 2 minutes.

5. Sterilize a 0.5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

6. 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.

7. 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.