Borscht dressing for the winter

Step-by-step recipe

Step 1:

Peel and thinly slice the onion, carrot, beetroot and bell pepper.

Step 2:

Grate or cut fresh tomatoes into small pieces.

Step 3:

Chop the hot pepper and the head of garlic.

Step 4:

Pour vegetable oil into a large saucepan and sauté the onion over high heat until translucent and the liquid has evaporated.

Step 5:

Add carrots and sauté until soft, about 5 minutes.

Step 6:

Add the beets, stir the vegetables well and simmer for 8-10 minutes, until the beets are soft and the vegetable juices have evaporated.

Step 7:

Add sweet and hot peppers and pureed tomatoes, stir.

Step 8:

Add four bay leaves, ground black pepper, sweet paprika, salt, sugar, vinegar and crushed garlic.

Step 9:

Stir in the dressing, reduce heat to medium-low and simmer for 40-45 minutes.

Step 10:

Sterilize jars, lids and funnel.

Step 11:

Without turning off the stove, pour the dressing into the jars, roll them up, turn them over onto the lids and wrap them in a blanket until they cool completely.

Cooking tips

Stir the vegetables while frying to prevent them from burning.

Be sure to remove the seeds from hot peppers, otherwise they will be too hot.

The preparation can be used as a dressing for borscht (one jar per saucepan) or as a salad.