Preparing borscht with sour apples for the winter

24 servings

60 minutes

Preparing borscht with sour apples for winter is a unique and practical way to preserve the traditional taste of Russian borscht while adding a tangy zest. Borscht is not just a soup but a symbol of home comfort, blending rich flavors of beets, cabbage, and aromatic spices. The addition of sour apples gives it a special freshness and lightness, making it truly unique. This preparation is convenient: in winter, simply open a jar, add broth and some potatoes to create a hearty and fragrant dish. Borscht with sour apples is perfect for culinary experimenters and those who appreciate rich flavor combinations. This dish not only warms during the cold season but also delights with the harmony of sweetness, acidity, and spicy notes.

Energy value per serving

• Calories: 46.5
• Proteins: 1.7g
• Fats: 0.2g
• Carbohydrates: 9.8g

Ingredients

• Beet: 600 g
• White cabbage: 800 g
• Onion: 200 g
• Carrot: 350 g
• Sweet pepper: 250 g
• Tomatoes: 800 g
• Sour apples: 150 g
• Salt: 1 tbsp
• Sugar: 2 tbsp
• Carnation: 3 pc
• Allspice peas: 5 pc
• Black peppercorns: 5 pc
• Vegetable oil: 125 ml
• Water: 250 ml
• Garlic: to taste
• Vinegar 70%: 1 tsp

Cooking steps

1. Prepare all the ingredients.

2. Wash the beetroot with a brush, place it in cold water, put it on medium heat, and boil for 15 minutes after it starts boiling.

   Required ingredients:

   • Beet: 600 g

3. Clean the beetroot and cut it into strips.

   Required ingredients:

   • Beet: 600 g

4. Chop the cabbage. Grate the carrot on a coarse grater.

   Required ingredients:

   • White cabbage: 800 g
   • Carrot: 350 g

5. Chop the onion, pepper, and tomatoes into small cubes.

   Required ingredients:

   • Onion: 200 g
   • Sweet pepper: 250 g
   • Tomatoes: 800 g

6. Peel the apples from the seeds and cut them into strips.

   Required ingredients:

   • Sour apples: 150 g

7. Pour water and oil into a large heavy-bottomed pot. Add the chopped fresh vegetables to the pot and mix. Then add the beetroot and mix again.

   Required ingredients:

   • Water: 250 ml
   • Vegetable oil: 125 ml
   • Tomatoes: 800 g
   • White cabbage: 800 g
   • Onion: 200 g
   • Carrot: 350 g
   • Sweet pepper: 250 g
   • Beet: 600 g

8. Add apples, sugar, cloves, salt, both types of pepper, and garlic pressed through a press to the vegetables. Mix again. Place on medium heat, bring to a boil, and cook for about 30 minutes. If the apples are not very sour, add vinegar essence at the end of cooking and simmer for 5 minutes.

   Required ingredients:

   • Sour apples: 150 g
   • Sugar: 2 tablespoons
   • Carnation: 3 pieces
   • Salt: 1 tablespoon
   • Allspice peas: 5 piece
   • Black peppercorns: 5 piece
   • Garlic:  to taste
   • Vinegar 70%: 1 teaspoon

9. Place the preparation in the prepared jars and seal them. Turn the jars upside down, place them on the floor, and cover with a blanket. Leave until completely cool.

10. After inverting the jars, store the preparation in a cool, dark place.