If you have not enough time for cooking, then this recipe will become rescue. Preparation which you will make in advance perfectly will be suitable for preparation of saturated borsch at all seasons of the year.
It is required to you
- – beet fresh (800 g);
- – cabbage fresh (750 g);
- – carrots fresh (900 g);
- – onions fresh (500 g);
- – garlic to taste;
- – vegetable oil (400 g);
- – citric acid (5 g);
- – granulated sugar (2.5 tablespoons);
- – salt (2 tablespoons).
Instruction
1. At first it is necessary to process all vegetables for preparation. Wash out beet and carrots, remove with a knife a peel. Grate carrots and beet of any size. Lay out vegetables in a deep bowl. Carefully mix.
2. Remove a topmost leaves from a head of cabbage. Then small crumble in the form of straws. Cut bulbs on small cubes and mix with cabbage. Shift a vegetable mix to carrots and beet. Again prevent. Leave a vegetable mix in a cup for some time.
3. While preparation infuses, prepare banks. Sterilize in any convenient way and you will expose on a clean towel together with covers.
4. Further in a pan shift all vegetables and add davlenny garlic, sugar, salt and citric acid. Interfere with a wooden scapula and slowly heat on a ring to boiling. Don't forget to watch a skin which will appear on a surface after boiling.
5. Time of cooking is about 30-50 minutes depending on density of vegetables. When preparation boils several times, it is possible to display vegetables on banks. Fill each can, strong twirl the sterilized covers. Wrap up preparation for a while with a blanket and wait until banks cool down. It is necessary to store banks in the cool place all winter.