Dressing for borsch for the winter with cabbage: a favorite dish in any season

Borscht is one of the most useful first dishes. Of course, if you cook it from fresh, not greenhouse vegetables, which is very difficult in the cold season. And especially the rich and pleasant taste of winter products, alas, can not boast. However, this is not an excuse to deprive yourself of pleasure, especially if you know how a dressing is prepared for a borsch for the winter with cabbage.

So, in order to get about ten or eleven cans (0.5 liters) of fuel, you will need the following set of ingredients:

• Beets (3 kg);
• Cabbage (2 kg);
• Carrots (1 kg);
• Rep. Onions (1 kg);
• Sunflower oil Oil (1 glass);
• A little salt (2.5 tablespoons);
• Black pepper peas;
• Sugar (2 tablespoons);
• 9% vinegar (3/4 cup);
• Bay leaf.

Now let's take a step-by-step look at how the dressing for borsch is prepared for the winter with cabbage. To begin with, carefully wash and peel the carrot and beets. Next you need to grate them (it is best to choose a large grater or a special grater for a Korean carrot).

Cabbage shred, onion is also cleaned and cut into cubes, but not too small. All the ingredients must be transferred to a pan, put on fire and wait until the future dressing for borsch for the winter with cabbage boils. The process requires regular stirring. After boiling, add there the same black pepper, sugar, vinegar and bay leaf, add salt.

The filling is continued for one hour. All the time, while it is brewed, it must be stirred periodically. An hour later, you can pour a hot dressing in a jar and roll it up. It can be stored at room temperature, for example in a cellar or in a pantry.

Dressing for borsch for the winter with cabbage turns out very tasty and will make your favorite dish useful and fragrant at any time of the year. However, this is by no means the only refilling recipe that can be offered. And now we will tell you about another interesting option.

So, the next canned dressing for borscht is prepared this way. First, we buy everything you need:

• Beets (1.5 kg);
• Onion (1 kg);
• Carrots (1 kg);
• Bulgarian pepper (1 kg);
• Sunflower oil (0.5 liters);
• Vinegar (13 tablespoons);
• Tomato paste (750 g);
• Sugar (10 tablespoons);
• Garlic (0.5 cup);
• Bitter pepper (1 teaspoon);
• Salt (to taste).

Mine and clean the vegetables and, as in the first recipe, rub on a large grater onions and carrots. Onion is best cut into half rings, and pepper - striped. It is faster and easier to do this with a food processor or a blender with a nozzle for cutting vegetables. All ingredients (without garlic) add to a large saucepan and cook for 50 minutes from the time of boiling. Next we add garlic, passed through garlic, and cook another 6-7 minutes. Then begins the actual conservation. The dressing for borsch is laid out on sterile cans and clogged with sterile caps.

For the preparation of one borsch pan, an average of 250 grams of such filling is sufficient. However, it turns out so tasty, that it is possible to eat it and as an independent dish - extremely useful and nutritious vitamin salad.