Description
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
Onions and carrots (half) cut into special grater (or cut finely with a knife), throw in hot oil in a cauldron
There also throw pepper sliced
Tomatoes peel off the skin (put in boiling water for a minute, then into cold water - the skins will slide itself)
Tomatoes are cranked through a meat grinder
Add the dry red chilli (or fresh - cranked together with tomatoes)
Pour the tomato sauce into the cauldron
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.
Put carrots and beets in a large kettle
Cut petrushkina ponytails cook for about 45-50 minutes.
Add chesnochek
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)
рллоам
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