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Russian · Sauces
Borscht Base
A versatile vegetable base for making quick borscht during the winter months.
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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
Grate 3 kg of beets and carrots, slice 3 kg of cabbage, 1 kg of onions, and 1.5 kg of red tomatoes.
2
Mix the vegetables with ½ cup of salt, 0.5 kg of sugar, and 300 g of oil, then let sit for 24 hours.
3
Bring to a boil and simmer for 20 minutes, stir in ¾ cup of vinegar, and cook for another 10 minutes.
4
Ladle into sterilized jars, seal tightly, and let cool under a blanket.
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