How to make refueling to boost

How to make refueling to boost

If the borsch is a frequent guest on your table, but life and work do not leave free time, prepare a pre-refill - the most optimal option. Highlighting only half a day, you make a stock for the winter, which will make it easier to prepare your favorite borscht, will save money and time.

1
To create such chopsticks, you will need the following products:

  • vegetable oil - 200-250 ml;
  • vinegar 6% - 180-200 ml;
  • carrot - 1 kg;
  • tomatoes - 1 kg;
  • onions - 1 kg;
  • beets - 1.5-2 kg;
  • sweet pepper - 0.5 kg;
  • sugar - 180-200 g;
  • salt - 80-100 g;
  • greens.

2
Pre-cleaned carrot and beets. Suitoriate on a large grater. If the farm has a food processor, use it. After all, hands are not iron and nerves too.

3
Tomatoes and Bulgarian Peppers Cut slices, comfortable for you. Onions preferably chop cubes.

4
Some mistresses are inattentive or dislike greenery. Do not repeat errors. Fresh dill, parsley, kinza, basil can give refueling unusual taste and amazing flavor. Grind springs of spicy herbs and add them to the rest of the vegetables.

5
When the bulk of the refueling is prepared, proceed to the fill. To do this, mix the salt, sugar, butter and vinegar. Carefully stir the liquid to dissolve solid ingredients.

6
Salad fully put on fire and shops for 30 minutes after boiling. This time is enough for him to come to the condition.

7
Remove the banks with a capacity of 0.5-0.8 l and sterilize them. With the lids, do the same operation. This process is extremely important. It is necessary to protect the conservation from malicious bacteria.

8
After the expiration of the allotted time, decompose the charges of banks and gently roll up. As a rule, hot jars turn over and covered with a warm bedspread. After complete cooling, you can rearrange them in a convenient place for storage.

Ready filling for borscht has many advantages: it is convenient, fast, tasty, cheap. In addition, the cold vegetable salad is often served as a snack.

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