Beetroot borscht dressing
The borscht dressing with beets is prepared immediately with the other vegetables: onions and carrots. When sautéing, add tomato paste or fresh tomatoes.
- Water
- Onions
- Carrot
- Beet
- Tomato paste
- Ghee
- Table vinegar 9%
- Granulated sugar
- Salt
- To prepare the sautéed beetroot borscht, prepare the vegetables. Wash and peel the carrots. Peel the onion. Wash and peel the beets.
- Cut the carrots and beets into thin strips. Dice or cut the onion into strips.
- Heat oil in a frying pan and add the onion. Fry over medium heat until golden brown.
- Add carrots and cook with onions for 4-5 minutes.
- Place the beets in a skillet, add the tomato paste, vinegar, and sugar. Stir and cook over medium-low heat until the beets are tender. Tip: If you're making a borscht dressing with tomato paste, add half a ladle of broth or water to prevent the beets from burning.
- A sign that the dressing is ready is when the moisture has evaporated and the vegetables have begun to brown. Stir occasionally and watch to prevent burning. The dressing will thicken toward the end of cooking.
- That's it, the borscht frying with vinegar can be added to the pan where the potatoes and cabbage are boiling.
Beets can be added to the borscht sautéed vegetables either raw or pre-boiled or baked until tender. If you prefer this method, cool the cooked beets and cut into strips or coarsely grate. Sprinkle with vinegar, toss, and add to the sautéed vegetables in the pan. Cook for 7-10 minutes.
If you're making a sautéed beetroot borscht in the summer, you can and should substitute fresh tomatoes for the tomato paste. Instead of 2 tablespoons of tomato paste, coarsely grate 2 medium ripe tomatoes and add them to the pan with the vegetables.
A rich, thick borscht, so thick you can stand upright in it—that's the dream of anyone who enjoys a hearty first course. This borscht can easily become a full meal. I even know some who enjoy it for breakfast. And the key to this dish's success is knowing how to properly fry it.
A borscht dressing with bell peppers is a true explosion of flavor and aroma! During the summer and fall season, be sure to try adding this variety to a familiar recipe, which doesn't always call for bell peppers. But why only in season? After all, the summer pepper harvest can always be sliced into strips and frozen for the winter or canned. In winter, you'll enjoy it just as much as fresh ones. And borscht with this dressing is much tastier than usual, even if you decide to cook it in a lean broth.
Beetroot borscht dressing for the winter – a recipe for a truly authentic borscht prepared according to all the rules, which will significantly reduce the cooking time of your favorite soup. It's convenient to make a large batch of this tomato dressing during the summer season, when fresh vegetables are packed with vitamins and very inexpensive. We'll show you how to prepare this delicious dressing for storing in sterilized jars at room temperature. Fry the onions and carrots, simmer with a little hot water, then add the remaining vegetables and simmer for another 45 minutes until tender.
