Description

Filling borschova
Very convenient in the winter - the little jar is opened and the borsch is ready in half an hour!!! Can vegetarian, on the broth on the stew - generally a matter of minutes!

Ingredients

  • Beets

    1 kg

  • Carrots

    1 kg

  • Pepper

    1 kg

  • Tomato

    1 kg

  • Onion

    0.5 kg

  • Vegetable oil

    1 cup

  • Salt

  • Peppers red hot chilli

  • Garlic

    1 piece

  • Parsley

    1 coup

Cooking

step-0
Onions and carrots (half) cut into special grater (or cut finely with a knife), throw in hot oil in a cauldron
step-1
There also throw pepper sliced
step-2
Tomatoes peel off the skin (put in boiling water for a minute, then into cold water - the skins will slide itself)
step-3
Tomatoes are cranked through a meat grinder
step-4
Add the dry red chilli (or fresh - cranked together with tomatoes)
step-5
Pour the tomato sauce into the cauldron
step-6
Then I RUB a special-nozzle myasoruki carrots (the other half) and beets. if the nozzle is not - Prieto hands on a grater simple... still as devices and mechanisms for saving power and time!!! So, rubbed, salted (not too much, a pinch 2... then pickle with salt), knead it all primina hands, to give juice.
step-7
Put carrots and beets in a large kettle
step-8
Cut petrushkina ponytails cook for about 45-50 minutes.
step-9
Add chesnochek
step-10
Bring to taste with salt and sugar, cook 1-2 minutes and place in small jars (of course my jars, sterilize them over steam, boil lids)
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