Borscht Preparation

Ingredients

• White Cabbage 1½ kg
• Beetroot 0 lbs
• Carrot 20 oz
• Onion 20 oz
• Tomatoes 3 pieces
• Sweet Pepper 2 pieces
• Passata Tomato Sauce 5 oz
• Vegetable Oil ½ spoons
• Salt 3 spoons
• Sugar 4 spoons
• Vinegar essence 2 spoons
• Bay leaf 1 piece
• Green peppercorns ½ spoons

Step-by-Step Guide

Step 1

Wash and peel all the vegetables.

Step 2

Grate the beetroot and carrot using a coarse grater.

Step 3

Cut the pepper and onion into thin strips.

Step 4

Finely shred the cabbage.

Step 5

Pass the tomatoes through a meat grinder.

Step 6

Place the beetroot, carrot, and onion in a large pot.

Step 7

Add oil, tomato paste, salt, and sugar. Stir well.

Step 8

Sauté the vegetables over low heat for about 30 minutes, until they soften and reduce in volume.

Step 9

Add the tomato and pepper, and cook for another 5 minutes.

Step 10

Add the cabbage, vinegar, bay leaf, and peppercorns, stir, and once the contents of the pot come to a boil, simmer for an additional 15 minutes.

Step 11

Distribute the prepared dressing into sterilized jars and seal them.