The video is a recipe for making borscht, a traditional Eastern European soup, in large quantities to preserve for the winter. The recipe involves frying onions, sweet peppers, and tomatoes, then adding cabbage, carrots, and beets. The mixture is simmered for 45 minutes, then sealed in jars and sterilized. The host explains that preserving vegetables in the summer is healthier and more cost-effective than buying them in the winter, and that this recipe makes 11 large portions that can be stored for later use.
The host also provides variations of the recipe, including one that uses a meat grinder to chop the vegetables and another that freezes the mixture instead of canning it. Additionally, the host shares a recipe for a borscht dressing that can be made in large quantities and stored for later use.
The video includes tips and tricks for preserving the vegetables, such as using a coarse grater to grate the carrots and beets, and adding citric acid to the dressing to preserve it. The host also promotes a debit card and encourages viewers to join a Telegram community to share their results and connect with others who are interested in cooking and preserving food.
Here are the key facts extracted from the text:
1. The recipe is for borscht, a traditional Eastern European soup.
2. The ingredients include onions, tomato paste, sweet peppers, tomatoes, carrots, beets, cabbage, and spices.
3. The recipe yields approximately 7 liters of borscht.
4. The borscht can be stored in sterilized jars at room temperature.
5. A half-liter jar is enough for a 2.5-3 liter pan.
6. To make the borscht, the ingredients are sautéed and then simmered for 15-30 minutes.
7. The recipe can be simplified by putting all the ingredients in a pan at once and simmering for 45 minutes.
8. The borscht can be served with meat, potatoes, and garlic.
9. The recipe is suitable for winter, when fresh vegetables may not be available.
10. The author recommends using a Tinkoff Black debit card for financial transactions.
11. The author provides additional recipes for borscht without cabbage and a dressing for borscht.
12. The dressing for borscht is cooked for 2 hours over low heat.
13. The dressing can be stored in sterilized jars at room temperature.
14. The author invites viewers to share their results in a community on Telegram.