A friend of mine buys borscht dressing at the store, saying she doesn't have time to mess around with frying, so she just throws this in and it's ready to go. To say I was shocked is an understatement. Honestly, I don't understand people who buy products with preservatives that they can easily make at home. There are a million advantages to this:
- very budget-friendly;
- as natural as possible;
- really useful;
- inside there are vegetables in the concentration you like (some people like beets more, while others prefer carrots, onions or bell peppers).
I could go on and on. On the other hand, I understand that preparing a sautéed dish takes a lot of time (it's not just a soup!). To save time (and energy, too), I can borscht dressing every year (at any time of year, but I try to do it in the fall so that the peppers and tomatoes, like those from the garden, aren't greenhouse-grown or loaded with nitrates).
It's very simple:
- I'll take it:
- carrotsь;
- beets;
- bell pepper;
- tomatoes;
- onions;
- tomato paste or ketchup.
- carrotsь;
- I wash and clean everything thoroughly.
- I grate the carrots and beets on a coarse grater, cut the onion into half rings or squares, and the pepper into strips. I put the tomatoes through a meat grinder.
- I fry everything as usual for frying.
- I add tomato and a little tomato paste, a little sugar and salt, ground black pepper and simmer until half cooked (like for borscht).
- I put it into sterile jars and seal them.
- Voila! Everything is ready.
- And now the same filling after opening the can in winter.
Agree, we will spend time once, but we will save a lot of it in winter.