There are recipes that really help out. Prepared borscht dressing is exactly one of those. In winter you don’t need to peel beets, grate carrots or stew vegetables for a long time. It is enough to open a jar, add it to the broth with potatoes and cabbage — and aromatic borscht is almost ready.

What you will need:

• 1 kg carrots;
• 1 kg onions;
• 1 kg sweet peppers;
• 2 kg tomatoes;
• 3 kg beets;
• 200 ml oil;
• 2 tbsp salt;
• 100 g sugar;
• 100 ml vinegar 9%.

How to prepare:

First grate the beets and carrots on a large grater. Cut the onions into half-rings, and the peppers into thin strips. Grind the tomatoes into puree using a meat grinder or blender.

In a large pot heat the oil, add the onions and fry for a few minutes. Then add the carrots, peppers and beets. After 10 minutes pour in the tomato puree, add salt and sugar. Mix and stew on low heat for approximately 40–50 minutes, stirring from time to time.

5 minutes before the end pour in the vinegar, mix well once more and immediately put the hot dressing into sterilized jars. Seal with lids, turn upside down and wrap well until completely cooled.

Such a dressing keeps perfectly all winter. It saves time, and the taste of the borscht turns out rich and truly homemade. It is especially pleasant when after a hard day you can prepare your favourite dish in just a few minutes.

And do you make borscht dressing for winter or cook borscht only from fresh vegetables?