Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.

Ingredients:

36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil

Method:

Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.