Canned borscht

Prepare the vegetables: thoroughly peel and wash the beets, carrots, bell peppers, and onions. Rinse the tomato and cabbage, removing any dark or damaged leaves. Prepare the necessary equipment: a grater, a meat grinder or a blender with a bowl, and a suitable-sized pot. Don't forget to sterilize a 0.5-liter glass jar and a canning lid, and get out the canning machine.

Shred the cabbage into thin strips, about 5 mm wide. Grate the beets and carrots using a coarse grater. Cut the bell pepper, onion, and tomato into small pieces, then process them one by one through a meat grinder, adding them directly to the pot.

Add oil and vinegar to the chopped tomatoes, onions, and peppers in the pot. Stir in the ketchup, salt, and sugar. Mix all ingredients thoroughly until smooth.

Place the pot with vegetables and spices over medium-high heat and bring to a boil.

Add the grated beets and carrots to the boiling mixture, stir well, and wait for it to boil again. Then, add the shredded cabbage, mix thoroughly, and reduce the heat to low.

Simmer the vegetables in a pot, stirring occasionally, for 1 hour, until the cabbage, beets, and carrots are completely tender and cooked through.

Carefully transfer the cooked vegetables into the prepared sterilized jar and seal tightly with a canning lid. Invert the jar and allow it to cool completely. Once cooled, store the borscht in a dark place at room temperature or slightly cooler.

To serve: Pour 2 liters of water into a pot and bring to a boil. Cut the peeled potatoes into sticks and place them in the boiling water. Cook for about 10 minutes, then add the canned borscht. Simmer for another 5-7 minutes until the potatoes are fully cooked. Serve the aromatic borscht, garnished with fresh, finely chopped dill.