Caramelized beetroot paste with the addition of soaked tomatoes.
Most often used to make Borscht, but it is also possible to spread it on a piece of bread for a snack.
Borshch is sold in the shops of my country and it can be found everywhere, but most often it is prepared by itself. It should be sweet to my taste.
Trim, peel, and half 1 large red beet. Slice each half and finely cut into batons
Peel 2 medium fermented tomatoes
Transfer to a fine sieve and squeeze to drain and form a paste. Reserve
Juice 1 large, peeled red beet. Strain the juice
Blend a 1 cup of canned peeled tomatoes, with the liquid, on high speed until smooth
Warm a pan over medium heat and add the sliced beets in an even layer
Add ¼ cup of sugar and stir until it starts to melt. Turn the heat to low and cook for 4m, stirring occasionally, until the beets release juices and a syrup starts to form
Add 5 ml of white wine vinegar and stir to combine
Add the drained, fermented tomato paste and combine
Add the peeled tomato sauce and combine
Add the beetroot juice and cook, stirring occasionally, until it's reduced by half
Let it cool slightly and transfer to a container. You can use it right away or keep it in the refrigerator for up to 4 days. The beet paste is ready
Enjoy! Use it as the base for borscht soup or as a spread for toasts and sandwiches.
Yield 2 cups
Large Red Beet2
Peeled Tomatoes1 cup
Medium Fermented Tomato2
White Wine Vinegar5 ml