Borscht Base for Winter Storage

Wash the beets and boil them until half-cooked, about 30–40 minutes after the water comes to a boil. Immediately transfer to ice water to make peeling easier. Peel and grate on a coarse grater.

Peel the carrots and grate on a coarse grater or julienne grater. Sauté in some of the oil until tender.

Peel the onion and slice into half-rings. Sauté in oil until translucent. Add tomato paste and cook for another 2–3 minutes.

Pulse the tomatoes in a blender or grate on a grater (you can blanch them first to remove the skin if you prefer).

Remove the seeds from the pepper and cut into matchsticks.

In a large pot, combine the sliced pepper, puréed tomatoes, sautéed carrots, onion with tomato paste, and grated beets.

Add salt, sugar, and vinegar. Stir well.

Bring to a low simmer and cook for 25–30 minutes after it comes to a boil, stirring occasionally.