Ingredients for cooking borsch for the winter with cabbage
- Fresh beets 800 grams
- Fresh cabbage 800 grams
- Fresh carrot 500 grams
- Onion 500 grams
- Fresh tomatoes 500 grams
- Vegetable oil (sunflower) 100 milliliters
- Vinegar 50 milliliters
- Water 100 milliliters
- Salt 2 tablespoons
- Sugar 3 tablespoons
- Main Ingredients: Cabbage, Onion, Carrot, Tomato, Beetroot
- World Cuisine
A kitchen knife, a grater for shredding vegetables, a knife for cleaning vegetables, a pan, a wooden spatula, sterilized jars with lids, a can opener (if the lids are not screwed), a kitchen towel, a ladle, a brush for washing vegetables.
Cooking borsch for the winter with cabbage:
Step 1: prepare the beets.
Rinse fresh beets, brushing off all dirt and earth, remove the skin. Then cut off the roots and thin roots of root crops. Grind the peeled beets with a grater for chopping vegetables or using a special combine, however, a regular medium grater will do the same.
Step 2: prepare the cabbage.
Rinse the cabbage and peel the top dried leaves from it, do not forget to remove the bitter stalk. Chop the remaining juicy leaves with thin strips using a knife, combine or a special grater.
Step 3: prepare the carrots.
Rinse the carrots with a brush and peel like beets, cutting off all excess. Grate the prepared vegetables.
Step 4: prepare the onion.
Peel onions and cut off the remains of the tops and roots, then rinse the vegetable. Divide the peeled onions into halves and cut into thin half rings.
Step 5: prepare the tomatoes.
Tomatoes very carefully so as not to crush, but rinse very carefully, cut out the seal left by the stem. Cut the prepared vegetables into thin slices or large cubes.
Step 6: pickle borsch with cabbage.
Put a large pot on the stove, pour all prepared vegetables into it, pour in the right amount of water and vegetable oil, pour salt and sugar. Mix everything and cook for 20 minutes. And do not forget to mix vegetables during cooking. Once the cooking time has passed, add the vinegar, mix again and remove everything from the heat.
Step 7: we prepare borsch with cabbage for the winter.
To lay out borscht in sterilized jars you need immediately after cooking, while it is still hot. It is best to do this with a ladle, ramming the contents of the cans tightly with its back. At the end, wrap your blanks, wrap them with a kitchen towel or blanket and wait until they cool. Then remove the soup prepared for the winter with cabbage in a dark place where he will wait in the wings.
Step 8: serve the borsch with cabbage harvested for the winter.
Borsch with cabbage prepared for the winter is very easy to serve. First of all, you need to cook the meat broth, add potatoes, and for 10-15 minutes until ready to put canned vegetables in a saucepan with soup. Then pour the finished dish on portioned plates, add sour cream or mayonnaise and eat with pleasure.
Enjoy your meal!
- Sometimes bell peppers can be added to other ingredients in this dish.
- In fact, borsch for the winter can be served not only as a soup, but also as a salad, seasoned with sour cream or mayonnaise, as well as a side dish, heated in a skillet or stewed meat in it.
- It is best to roll up borsch for the winter in small jars of 0.5 or 1 liter.