Borsch refueling with cabbage-billet is very practical. In winter, enough to boil in broth, potatoes, and then lay out a jar of billet. That's all, a minimum of labor, and a delicious and fragrant borschik is ready! Recipes for delicious borsch refueling for the winter with cabbage are waiting for you below.
Borsch refueling with cabbage
Ingredients:
- white cabbage - 2,7 kg;
- beets - 4 kg;
- onion - 1.5 kg;
- carrots - 1,5 kg;
- parsley greens - bunch;
- sweet pepper - 800 g;
- tomatoes - 2 kg;
- parsley (root) - 300 g;
- bay leaves - 4 pcs .;
- sand sugar - 80 g;
- fragrant pepper peas - 5 pcs .;
- pepper peas black - 8 pcs .;
- vinegar 9% - 150 ml;
- common salt - 100 g;
- refined vegetable oil - 450 ml.
Preparation
Tomatoes are covered with steep boiling water, carefully peeled off them, and pulp finely chopped. Purified beets are ground with straw, placed in a large frying pan, in which half of the vegetable oil was preheated. First we fry the beetroot on high heat, and then cover it with a lid and weak for about 10 minutes on a low heat. Pepper is cleaned and crushed with a rather thin straw. We chop the onions into half rings, and the carrots and the root of parsley are shredded with thin straws. We grind the cabbage. We mix all the vegetables. We add shredded greens, oil, spices, salt and sugar. We mix everything thoroughly and cover it for about 40 minutes under the lid, stirring occasionally. Minutes for 5 to readiness pour vinegar. We distribute the hot mass over the steamed jars and roll them with boiled lids. Then turn the bottom up, wrap it and let it cool.
Borsch refueling with beans and cabbage
Ingredients:
- onions - 2 kg;
- Bulgarian pepper - 1 kg;
- carrots - 2 kg;
- raw beans - 700 g;
- water - 2 cups;
- tomatoes ripe - 4 kg;
- beet - 2 kg;
- vegetable oil refined - 500 ml;
- white cabbage - 4 kg;
- salt - 150 g;
- acetic essence - 30 ml.
Preparation
Pour the vegetable oil into the pot. We warm it well, spread the chopped onion and fry it on high heat. Reduce fire to about average, add grated carrots and shredded tomatoes. We give the masses a good boil. Then spread the shredded beets, boil for about 5 minutes and pour cabbage. At first it will seem that it is too much, but in the process of cooking it will shrink. When this happens, put the crushed sweet pepper. If the vegetables are not too juicy and give a little juice, we pour in water. Then podsalivaem, cook for about 20 minutes. We pour in the vinegar essence, cooked the beans in advance and turn off, the dressing is ready!
Borsch with cabbage without vinegar
Ingredients:
- white cabbage - 1,5 kg;
- sweet pepper - 4 pcs .;
- laurel leaf - 2 pcs .;
- Bulgarian red pepper - 3 pcs .;
- natural tomato juice - 1.5 liters.
Preparation
Sweet my pepper and clean. Shinkle cabbage in any convenient way. Pepper thinly sliced or shredded long strips. Finished tomato juice let boil, pour into it cabbage, pepper and spices. After boiling, boil for 5 minutes, and then distribute on sterile jars, roll them up, set them upside down and wrap them around with something warm. A borsch refueling with Bulgarian pepper and cabbage is best kept in the cold.
Borsch with tomato paste and cabbage
Ingredients:
- white cabbage - 2 kg;
- tomato paste - 500 g;
- beet - 700 g;
- purified water - 500 ml;
- onion - 500 g;
- Bulgarian pepper - 450 g;
- vinegar - 70 ml;
- carrots - 450 g;
- refined vegetable oil - 200 ml.
Preparation
First fry the chopped onions and carrots in the preheated butter, add the crushed sweet peppers, beets and tomato paste diluted in water. Solim and saccharim to taste. Stir and simmer for about a quarter of an hour, then we put shredded cabbage, pour a little water and prepare another half an hour. We pour in the vinegar, let it boil for 3 minutes and pour the dressing over prepared parboiled jars.