20.05.2020
94
Recipe information
Cooking:
45 min.
Complexity:
Easy
Calorie content:
35.9
Carbohydrates:
1.06
Fats:
1
Squirrels:
0.1
Water:
5.3
Morse from viburnum
views
: 89
date: 20.05.2020
Pumpkin caviar for the winter
views
: 176
date: 21.05.2020
Eggplant appetizer with onion
views
: 63
date: 21.05.2020
Winter squash salad
views
: 77
date: 21.05.2020
Green tomato salad
views
: 97
date: 20.05.2020
Eggplant Spark
views
: 84
date: 20.05.2020
Ingredients
№ | Title | Value |
---|---|---|
1. | Beet | 3 Kg |
2. | Carrot | 1 Kg |
3. | Bulb onions | 1 Kg |
4. | Bell pepper | 1 Kg |
5. | Tomatoes | 1 Kg |
6. | Sugar | 0.5 Art. |
7. | Vegetable oil | 1 Art. |
8. | Salt | 3 art. l |
9. | Vinegar 9% | 125 Ml |
Cooking
1. Stage
Peel and wash all vegetables. Cut onions and tomatoes into half rings.

2. Stage
Grate beets and carrots.

3. Stage
Cut the pepper into strips.

4. Stage
Put all the vegetables in a deep pan and add salt, sugar, vinegar and oil to them.

5. Stage
Put borsch dressing on a small fire. When juice from vegetables appears, then increase the heat and cook for 25 minutes.

6. Stage
Borsch dressing is ready, put it in sterile jars and roll it up.

7. Stage
Bon Appetit!!!
Morse from viburnum
views
: 89
date: 20.05.2020
Pumpkin caviar for the winter
views
: 176
date: 21.05.2020
Eggplant appetizer with onion
views
: 63
date: 21.05.2020
Winter squash salad
views
: 77
date: 21.05.2020
Green tomato salad
views
: 97
date: 20.05.2020
Eggplant Spark
views
: 84
date: 20.05.2020