Borscht Base for Canning in Jars
All the tedious part of borscht — grating the beets and carrots, shredding the cabbage, chopping the onion and pepper — gets done once, in autumn. Come winter, a single jar of this base halves the work: you simmer a broth with potatoes, tip in the jar five minutes before it’s done, and the deep red color and flavor appear on the spot.
Tricks that make it work
The key is not to overcook: 20 minutes is enough for the beets to reach half-doneness while holding their texture and bright color. The vinegar essence is a concentrated 70%, so measure it exactly (3 tablespoons for this batch) and stir it in at the end — the acid is what locks the beet’s red in place and stops it browning.
On storage: sterilize the jars and lids well and pack the base while it’s hot, and it keeps happily in a cool pantry. Save fresh herbs and a clove of garlic for the finished bowl rather than the jar. Tomato paste here stands in for fresh tomatoes, so no peeling is needed.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Grate the carrots and beets on the coarse side of a grater and chop the remaining vegetables.
Make the brine: combine the water, tomato paste, sugar, salt, and vinegar essence.
Add the vegetables to the brine and cook for 20 minutes.
Pack the hot mixture into sterilized jars and seal.
To make borscht later, simply simmer meat with potatoes and, 5 minutes before it's done, add a jar of the base.
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