Borscht Base for Winter
A thick, aromatic prep for rich borscht! This winter borscht base with juicy tomatoes, bell pepper, and carrots tastes fantastic and saves time for busy home cooks.
Updated : 25 February, 2026
Easy
About 30 min.
Ingredients
3 kilograms
Beetroot
1 kilograms
Carrot
1 kilograms
Onions
1 kilograms
Tomato
1 kilograms
Bell pepper
220 milliliters
Vegetable oil
3 tablespoon
Table salt
200 grams
Sugar
125 milliliters
Vinegar 5%
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make winter borscht base (“finger-licking good”)? Prepare the ingredients. Wash the vegetables thoroughly (the recipe lists the weight of peeled vegetables). Grate the beets and carrots on a coarse grater, then place them into a large enamel pot. Sterilize the jars and lids in advance.
Step 2
Add sugar and salt to the pot with the carrots and beets. Pour in the vegetable oil. Mix everything well. Set the pot on the stove over medium heat, cover with a lid, and start cooking the base/snack.
Step 3
Meanwhile, slice the onion into half-rings. Stir the contents of the pot and add the onion. Stir again and continue cooking over medium heat.
Step 4
Slice the tomatoes into half-rings and add them to the pot right away. Mix everything. Cover with a lid and continue cooking the base/snack.
Step 5
Slice the bell pepper into thin strips. Add it to the pot and mix well. Cover again and, stirring occasionally, bring the vegetables to a boil.
Step 6
Once it starts boiling, stir the vegetables, reduce the heat, cover again, and simmer for about 25 minutes.
Step 7
Pour in the vinegar 5 minutes before the base/snack is done. Mix everything well again.
Step 8
While hot, spoon the base/snack into sterile jars all the way to the top. Seal tightly with sterile lids, turn the jars upside down, and cover with a warm blanket until completely cool.
Step 9
The borscht base is ready! Use it as a soup base or serve it as a standalone snack. Enjoy, and happy winter preserving!
Author note
Share the recipe
