English
Deutsch
español
français
italiano
-
Newest
Mulled wine with orange
Rice porridge
A hearty tuna roll
Chicken cutlets
Salad with pineapple and walnuts
Healthy baked pollock
Borscht in a jar
What's the first thing that comes to mind when you want soup? Borscht! And what if you want borscht in the winter? Then why not prepare it for the winter in advance? For this recipe, we take beef as the main meat, but not everyone likes it in soups. If you prefer more tender meat, feel free to take pork or chicken. It is better to take the meat on the bone so that the broth is more rich.
How to cook Borscht in a jar
Step 1
Place the pan on low heat, pour water in and put the beef meat in. Add bay leaf, salt and pepper. When the water starts to boil, adjust the flame so that the water is just bubbling and cook with the lid half-closed for 50 minutes.
Step 2
Chop the vegetables into thin strips or grate them on a coarse grater. Fry the onion and carrot until half-ready, add the potatoes and garlic, reduce the heat and keep the lid on until done.
Step 3
Transfer the fried vegetables to another container. And fill the frying pan with beets, add sugar and vinegar. Fry for a couple of minutes, stirring. Then return the sauté to the frying pan and stir everything.
Step 4
Remove the beef and cut it into pieces, the bone can be removed.
Step 5
Add meat to the sauté, place the mixture in pre-sterilized jars and close with sterilized lids. Turn the jars over and cover with a blanket or towel until completely cool.
Borscht in a jar - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Honey mushroom soup
Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole
Salad "Tbilisi"
Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Diet marshmallow
Diet marshmallow is a treat for those who watch their figure. Light and airy dessert from France. Unlike the classic dessert, PP marshmallow is prepared on the basis of a sugar substitute. According to the recipe, PP marshmallow at home is prepared f
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Rasstegai with meat
A rasstegai is a pastry that is a pie with a partially open filling. The dough is pinched at the edges, and a hole is left in the center at the top. This way, the pie is "unbuttoned."