Tomato dressing for borsch for the winter: 2 best step -by -step recipe with detailed ingredients

In order for borsch in winter to be tasty and with notes of ripe vegetables, just add a gas station prepared according to our recipe.

Content

Want to learn how to quickly cook delicious borscht? Then you should start with dressing from tomatoes for borsch. Prepared for the winter, a canned gas station made of ripe, fragrant tomatoes will allow you to preserve all vitamins and beneficial properties in vegetables, as well as cook borsch with significant saving time

Classic dressing from tomatoes for borsch for the winter

carrots - 250 g
beetroot - 250 g
onions - 250 g
garlic - 1 medium -sized head
salt - 1 tbsp.
sugar - 0.5 tsp.
water-150-200 ml
tomatoes - 500 g
vinegar 9% - 2 tbsp.
vegetable oil for frying vegetables

Prepare the vegetables by wiping carrots with beets on a coarse grater, and cutting the onion with cubes.
Heat the oil in a pan and fry the onion, reaching a slightly golden crust. Add carrots, and after a few minutes beets.
Mix chopped tomatoes with salt, sugar and pour the resulting mixture into a stewed gas station.
Cover the lid, reduce the fire to a minimum and leave for 30 minutes. Consider the fluid level periodically, and if necessary, add a little water.
At the very end of cooking, squeeze the garlic into the gas station and pour in vinegar.
Having mixed thoroughly, lay a hot gas station in a sterilized container, tighten the lid with a conservation key and leave until completely cooled.

Taxes from tomatoes and pepper for borsch for the winter

beetroot - 1 kg
tomatoes - 350 g
onions - 200 g
garlic - 50 g
bulgarian pepper - 200 g
sugar - 1.5 tbsp.
salt - 1 tbsp.
vinegar 9% - 35 ml
vegetable oil for frying onions
water-50-100 ml

Clean and chop the vegetables for refueling: cut onions and bell pepper in cubes, rub the beets on a coarse grater, squeeze the garlic or grate on a fine grater, grind the tomatoes through a sieve or chop using a blender.

Heat the pan, pour a little butter and fry the onion, bringing it to a soft state, but not frying. Move the prepared onions to a deep pan, add tomatoes, beets, salt, sugar and water.
Cover and leave to stew on low heat, not forgetting to periodically stir the contents of the pan, and, if necessary, 50 ml of water.
After 45-50 minutes of stew, add garlic with bell pepper and leave to languish for another 15-20 minutes. At the end of cooking, a few minutes before turning off, pour in vinegar.
Lay out the vegetable dressing in pre -sterilized jars with tightly twisting, as well as thoroughly washed and sterilized, lids. Storage conditions generally accepted for any conservation are any cool dark place.

There can be exactly as much options for preparing a dressing of tomato as your imagination and taste preferences will allow. You can do it with vinegar, with carrots, pepper, beans, mushrooms, herbs, favorite seasonings and everything that your stomach wants. The only thing you must observe is to put out all the vegetables well, and the banks are sterilized and thoroughly twisted.