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Russian · Soups
Borscht Base
A versatile vegetable preserve for the winter to make borscht in no time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash and peel all the vegetables, then layer them in a large basin in the following order: slice the onions into half-rings or quarter-rings, coarsely grate the beets and carrots, cut the bell peppers into thin strips, and slice the tomatoes into half-moons.
2
Add the salt, sugar, vinegar, and oil, mix everything together, and place over low heat; once the juices start releasing, turn up the heat and simmer for 25 minutes.
3
Pack hot into sterilized jars and seal tightly.
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