Borscht

Borscht Canning Recipe

Ingredients

24 medium beets, chopped

3 tablespoons extra virgin olive oil

1 ½ cups sweet onion, chopped (1 large)

8-10 garlic cloves, chopped

2 carrots, peeled and shredded

½ head red cabbage, sliced thin

2 Roma tomatoes, diced

8 cups beef stock

2 cups Cabernet Sauvignon wine

1 tablespoon raw sugar (optional)

1 tablespoon sea salt (optional)

1 teaspoon black pepper

Instructions

Beet Prep: Leave the root on each beet and cut stems leaving at least 2” attached. Thoroughly wash your beets and place inside a stainless steel stock pot, placing the largest beets at the bottom. Cover beets with two inches of water. Bring to a boil and cook for 30 minutes or until the largest beet is tender.

Using a slotted spoon, or tongs, remove beets from boiling water and place directly into a bowl of cold water resting in the sink. Keep tap running to provide a steady stream of cold water to quickly cool the beets. One-by-one, place beet in both hands while running it under the cool stream; using your thumbs, gently rub and massage the beet, slipping skin off each beet. Cut root and stem off each beet with a paring knife. Chop skinned beets into 2” pieces and set aside.

In a stainless steel stock pot, add olive oil and sauté onions, garlic, carrots, cabbage and tomatoes until the onions become translucent, about 8 to 10 minutes. Add beef stock and bring to a boil. Stir in chopped beets and boil for an additional 2 minutes. Remove from heat.

Working in batches, place the beet mixture in food processor and pulse until it is a fine puréed texture. Place puréed mixture in a clean stainless steel stock pot. Add wine, sugar, salt and pepper and mix well. On medium heat, while stirring frequently, allow borscht to gently heat through, about 5 minutes. Stir continually to avoid scorching the borscht.

Ladle hot soup into hot jars leaving a generous 1” head space. Remove any air bubbles and add additional soup if necessary, keeping the 1 ¼” head space.

Wipe each rim with a warm wash cloth dipped in vinegar. Place lid and rings on each jar and hand tighten.

Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

From:https://canningdiva.com/recipes/canning-beets-and-how-to-pressure-can-beet-soup-aka-borscht-soup/