Beet Summer Borscht Dressing

1. Stage

The weight is the weight of peeled vegetables. So, vegetables are peeled and washed. Onion and pepper finely chop. Process the tomatoes as you wish: you can cut them into cubes, or mince them with a meat grinder, or blanch them and grate through a sieve (I do so! It turns out a liter and a half of homogeneous tomato puree), or you can take tomato paste (0.5 l + 0.5 l of water).

2. Stage

Grate carrots on a coarse grater. You can use a food processor, but you can also do it by hand (although it is tedious).

3. Stage

The same way we grate the beets. I like to grate half of the beets on a coarse grater and half on a fine grater.

4. Stage

Pour a glass of vegetable oil into a cauldron, heat it and put onions in the oil. Let it fry until it becomes transparent and slightly golden.

5. Stage

We send carrots to the cauldron together with onions. And fry until softened. Add oil as needed.

6. Stage

Now add the peppers and stir-fry until soft.

7. Stage

Now add the beets to the cauldron. I have a cauldron of 8 liters and when I add beets, it is full with a hill, so it is convenient to add half of the beets, stir, lifting all the vegetables from the bottom, then add the second half of the beets and stir already superficially. We cover with a lid, we do average heat not to stick. We braise for 15-20 minutes. Vegetables will let the juice and settle a little, so stirring will be easier.

8. Stage

Now add the tomatoes, salt, sugar and vinegar to the stewed vegetables. Stir.

9. Stage

Cover and stew for 30 minutes. Stir periodically. The vegetables will start juicing. This time my vegetables are all the freshest and gave a lot of juice!

10. Stage

By the end of the stew, our dressing has this beautiful color and uniform consistency.

11. Stage

Boiling dressing spread into sterile jars and seal with sterile lids. Wrap the jars, set the bottom up, until it cools! The output of this number of ingredients: 12-14 half-liter jars. Depends on the juiciness of the vegetables. Usually 12-13 came out, but this year it was 14, since all the vegetables are straight from the garden.

12. Stage

In winter, we boil broth, add potatoes, cabbage, dressing. Cook for 7-10 minutes. At the end add garlic, herbs, add salt and sugar to taste and our "summer borscht" is ready. And you can eat it as beet caviar and take it with you on the nature as a snack. I wish you and your families a tasty, satisfied winter!