Borscht dressing for the winter from tomatoes, beets and carrots

Compound:

• 3 kg beets
• 1.5 kg carrots
• 1 kg of onion
• 2 kg tomato
• 200 ml vegetable oil
• 1 large bunch of fresh parsley
• 1 large bunch of fresh dill
• 0.5 cup sugar
• 5 tablespoons topless salt
• 0.5 teaspoon citric acid
• 150 ml vinegar 9%

Cooking:

1. Peel the beets, grate for Korean carrots or cut into thin strips.
2. Pour 50 ml of vegetable oil into the multicooker bowl, put the beets, add all the sugar and citric acid. Cook for 15 minutes in the stewing mode. If there is no slow cooker, just simmer in a saucepan for about 15-20 minutes.
3. Peel and grate the carrots on a grater for Korean carrots or cut into small strips. Pour 50 ml of oil into the slow cooker, put the carrots and simmer for 10 minutes. The same can be done in a simple saucepan.
4. Peel the onion and cut into small pieces. Pour 50 ml of oil into a frying pan and fry the onion.
5. Hold the tomatoes in boiling water, remove the skin from them and cut into slices. Pour the remaining oil into the pan and simmer the tomatoes until thick (see photo below).
6. Wash and chop greens.
7. In a large container (I use a basin), put all the prepared ingredients: beets, carrots, onions, herbs, tomatoes. Salt and mix thoroughly.
8. Divide everything into two parts. Simmer in turns for 10 minutes. After cooking, add vinegar and mix everything again. If you have a large cooking container, you need to cook everything in one go.
9. Sterilize jars and lids.
10. Arrange borscht dressing in jars and roll up. Turn the jars upside down.
11. Cover with a blanket or thick towel until completely cool.
12. Remove for storage.
13. In winter, add to soup 5 minutes before cooking.