Winter dressing for borscht with beets. Borsch dressing for the winter with beets

19.10.2019

A real lifesaver for the hostess will be the preparation of borscht for the winter in jars. Her recipes are very different. It remains to choose the most suitable one for yourself and delight your home with a delicious rich soup prepared in record time all winter long.

Borsch for the winter in jars - a classic recipe with cabbage

The classic recipe for preparing borscht for the winter includes not only beets and carrots, but also cabbage. She prepares quickly and simply. For such a dish you need to take: 1 kg. onion, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with big holes. But you can also use a large grater.
Carrots and onions are fried until soft, after which the rest of the vegetables are sent to them. All together the ingredients are stewed for 12-15 minutes over low heat.
It remains to add a little more oil, water, salt, sugar and acetic acid. The mixture is stewed under a closed lid over minimal heat for about half an hour.

The resulting blank is poured into pre-prepared jars and rolled up with lids. The containers are turned over and wrapped in a blanket until completely cooled.

Recipe without vinegar

If you decide to prepare a borscht preparation without vinegar, then lemon juice (1 fruit) will help to replace this ingredient.

From such a “semi-finished product”, the soup will end up much tastier than from old stale vegetables. Also, for harvesting, you need to take the following ingredients: 1 kg each. beets and tomatoes, 400 g each of onions and carrots, 150 g fresh cabbage, frying oil, salt.

The beets are thoroughly washed, but not peeled. Vegetables are cooked over high heat until soft.
Onions are sautéed on butter or vegetable oil.
Tomatoes are poured with boiling water, get rid of the skin, and then cut into large cubes.
The carrots are grated, and the cabbage is finely chopped with a sharp knife.
All pre-prepared vegetables, except for beets, are stewed in a pan with thick walls for at least half an hour.
After the specified time, beets grated on a coarse grater are added to them, after which the mass is cooked for at least 15 minutes more.
It remains to add salt and vinegar to the ingredients and transfer the workpiece to sterile jars.

Preparation for borscht for the winter will save a lot of time spent in the kitchen in the future. No additional chopping of vegetables is required. Self-made appetizer fresh vegetables, makes life much easier, especially for young housewives.

A simple recipe classic borscht for the winter with beets and cabbage will greatly simplify the preparation of fragrant soup.

Ingredients:

1.5 kg of cabbage;
1.5 kg of beets;
20 g of garlic;
1 kg of carrots;
250 ml of water;
100 g of vinegar (9%);
1 kg of tomatoes;
200 ml of vegetable oil;
800 g of onion;
120 g of salt;
150 g of granulated sugar.

Step by step recipe:

Prepare, wash vegetables, remove inedible parts.
Pass the chopped vegetables through a meat grinder or food processor.
Chop heads.
Fry onions with carrots.
Take a large saucepan, put the vegetable mass in it, add the fried onions with carrots, garlic. Mix.
Boil for about 15 minutes.
Pour in oil, water, salt. Enter vinegar and sugar.
Simmer the salad over low heat, stirring until tender.
Readiness to determine the softness of vegetables.
Pour the salad into sterilized jars. Roll up.

Video "Borschevka for the winter"

This video will show you the recipe tasty preparation for borscht for the winter.

Options for canned beetroot

Beetroot for the winter can be prepared from a different set of products, but beets will definitely be in the composition.

There are housewives who do not like cabbage in borscht. You can cook spins without this vegetable. In terms of taste, they are in no way inferior to the previous version.

List of ingredients:

sweet pepper - 500 g;
tomatoes - 2.5 kg;
beets - 500 g;
vinegar - 7 tbsp. l.;
salt - 2 tbsp. l.;
granulated sugar - 3 tbsp. l.;
vegetable oil - 1 multiglass.

How to cook:

Wash and clean vegetables first.
Grate carrots.
Chop the onion into straws.
Put the carrots and onions in the multicooker bowl and turn on the "Extinguishing" mode.
Remove seeds from peppers, chop into strips.
Chop the beets.
Scroll the puree from the tomatoes.
Add the rest of the ingredients to stewed carrots and bow.
Salt, add sugar.
Continue simmering for about an hour.
Before finishing, pour in the oil and vinegar.
Fill the container for preservation with salad, put away for storage.

with beans

Borscht with beans is hearty and practical. Legumes are a great substitute for potatoes. In addition to dressing for borscht, this salad can be a great snack or dinner. Any beans will do, but not canned.

Would need:

1.5 kg of beets;
1.5 kg of onion;
2 kg of tomatoes;
1.5 kg of carrots;
1 kg of beans;
1 kg of bell pepper;
250 ml of oil;
2 tbsp. l. salt;
50 g of sugar;
8 art. l. vinegar.

Cooking:

Soak beans overnight.
Boil the soaked beans until soft, but do not overcook.
Prepare and wash vegetables. Blanch the tomatoes.
Grind root crops in any convenient way.
Tomatoes and peppers cut into cubes.
Put the prepared mass into a large container.
Add water, oil, sugar, salt. Cook for 20 minutes while stirring.
Add beans, vinegar to the boiled mass, simmer until tender.
Roll the hot billet into jars.
Store in a cellar or any cool place.

With bell pepper

Sweet will make the soup special bell pepper. You can use red and yellow variety.

Components:

Bulgarian pepper - 1 kg;
carrots - 1 kg;
beets - 2 kg;
ripe tomatoes - 1.5 kg;
greens - to taste;
onion - 1 kg;
vegetable oil - 250 ml;
sugar - 150 g;
salt - 70 g;
vinegar (9%) - 200 ml;
water - 400 ml;
spices - to taste.

Cooking method:

Rinse and clean vegetables.
Cut the pepper in half, remove the seeds, cut into cubes.
Peel the onion, chop into small cubes.
Grind the rest of the ingredients in a meat grinder or blender.
In a large container, mix the vegetable mass, except for the pepper.
Put on the stove, pour in the oil, simmer for a quarter of an hour.
Add pepper, bring to a boil. Add water, sugar, salt.
Simmer another 25 minutes. Before the end of cooking put greens.
Arrange the mixture in prepared jars, roll up.
Store borscht in a cool place.

Beetroot soup, cooked according to a recipe without vinegar, can be fed even to small children.

Required products:

beets - 2 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 1 kg;
salt - 2 tbsp. l.;
2 tbsp. l. Sahara;
200 ml sunflower oil.

Cooking steps:

Rinse vegetables, peel.
Grate root vegetables.
Chop tomatoes and peppers into cubes.
Cut the onion in any way.
Stir the mixture, boil for 20 minutes.
Add salt, sugar, pour in oil.
Simmer while stirring for another 15 minutes.
Preserve, wrap in warmth.

With green tomatoes

If there were a lot of green tomatoes in stock, then they can be used to prepare dressing.

Would need:

3 kg of beets;
2 kg of green tomatoes;
1 kg of onion;
1 kg of carrots;
2 heads of garlic;
5 st. l. Sahara;
1.5 st. l. salt;
1.5 st. l. sunflower oil;
1.5 tsp vinegar essence.

Cooking process:

Grind all vegetables in any convenient way.
Take a large saucepan, add the vegetable mass, except for the garlic.
Add salt, sweeten.
Put the container on the stove, simmer for about an hour.
Grind the garlic in a garlic press.
Add garlic, add vinegar, cook for another 15 minutes.
Transfer the finished dish to jars, preserve, let cool.

Green tomatoes do appearance borscht unusual, appetizing.

Branded gas station from Alla Kovalchuk

Borsch dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare, the soup based on it is cooked for about half an hour. The workpiece can be used to prepare sauce for pasta, cabbage rolls, stuffed peppers, eat as a salad.

Regarding cooking:

Prepare vegetables, wash and peel.
Grate 1.5 kg of beets and 500 g of carrots on a coarse grater.
500 g of Bulgarian pepper of a multi-colored variety, crumble into cubes.
Grind 500 g of onions.
Finely chop the greens.
Pour boiling water over 0.5 kg of tomatoes, peel, chop with a blender.
Heat the vegetable oil in a frying pan and fry the beets. Spray with vinegar to preserve color.
In the fried beets, add the tomato mass, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until done.
In another pan, fry the onion and carrot until light golden brown, add the pepper cubes, fry until tender.
Combine the fried vegetables, mix thoroughly, salt, sweeten.
Pour in a little water, simmer for another 3-5 minutes.
At the end of cooking, add greens, mix thoroughly, arrange in sterilized jars, preserve, put away for the winter.
4 pods of hot pepper;
2 glasses of vegetable oil;
1.5 cups of sugar;
5 st. l. salt;
vinegar - to taste.

Cooking method:

Scald tomatoes with boiling water, peel, twist in a meat grinder or mash with a blender.
Drain the tomato mass into a large container, pour in the oil, add sugar, salt, bring to a boil.
Chop pepper, onion.
Cut into strips carrots and beets.
Remove the seeds from the bitter pepper, chop with garlic.
Supplement the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring occasionally.
Report at the end spicy pepper and garlic.
Darken for another 5 minutes.
Spicy seasoning is ready. You can roll up for the winter and enjoy the spicy taste.

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of an unsightly shape - small beets, crooked carrots, which make no sense to store.

Beets must be included in this dish. What ingredients to supplement it, it's up to you. It can be onions, carrots, tomato paste, cabbage and even potatoes.

The algorithm for preparing borscht from a blank:

Boil meat broth.
Add potatoes, cabbage as desired.
Pour dressing salad into soup.
Boil.
Sprinkle with fresh herbs in a bowl.
Serve with mayonnaise or sour cream sauce.

Some fresh vegetables don't last all winter, but they'll last the entire winter season when harvested. But it is better to harvest the seasoning in the fall, when the vegetables still contain the maximum amount of useful vitamins and juices.

In order to delight the household with a delicious rich soup all winter, we recommend preparing jars of dressing this season.

Beetroot dishes are tasty, fragrant and bright. And what else do you need for the winter season when you want to decorate the table succulent dishes with the scent of summer? Properly cooked red beets for the winter for borscht.

Beets

For canning, it is better to take small table beets without tops, which have a rounded shape and dark red flesh. Beets should be washed well and blanched until half cooked. Then we clean it and cut it into pieces.

crockery

Before proceeding with any sterilization, you need to make sure that the neck of the jar is intact, without nicks. Lids must not be bent. And the jars themselves should be washed with soda with a new clean sponge. The lids must be boiled in water for several minutes, and the jars should be well sterilized.

Banks are sterilized and steamed using a saucepan. Place a metal sieve directly on a pot of water, with jars upside down on top. Water boils, steams, sterilization takes about 15 minutes, after which the jars are placed on a clean cloth.

A convenient way is calcining in the oven. After washing the jars, put in the oven, turn it on 160 C. Heat until the drops are completely dry. You can also sterilize jars in microwave oven. Pour water into a jar (about 1 cm) and put in a microwave oven with a power of 700-800 W for 3-5 minutes. The water boils, the jars are steam sterilized. If there a large number of cans, you need to increase the time period.

In this recipe, we will tell you how to cook beets for borscht for the winter.

Ingredients:

2 kg of beets;
2 kg tomato;
1 kg of bell pepper;
1 glass of vegetable oil;
5 st. l. (9%) vinegar;
7 art. l. Sahara;
2 tbsp. l. table salt;
1 kg of onion.

Cooking:

Cut the peeled onion into half rings, put it in a frying pan and fry for a long time. in large numbers butter until soft.
Rinse the bell pepper, remove the seeds, twist in a meat grinder, also twist the tomatoes and fried onions.
Combine cooked foods in a large saucepan.

Grate the peeled beets on a large grater, put in a saucepan with vegetables, add vegetable oil, vinegar, sugar and salt, cook the mixture, stirring, for about 80 minutes.

Put the beetroot blank in sterilized jars, close with sterile lids.

Beets for the winter for borscht can be prepared according to another recipe. Ingredients needed:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery - 200 g;
carrots - 1 kg;
bell pepper - 1.4-1.5 kg;
parsley and dill - in a large bunch;
salt - 3 tbsp. l.

Cooking:

First, wash and clean the vegetables. Tomatoes are passed through a meat grinder or chopped with a blender. Bulgarian pepper is cut into small strips.
Carrots, beets and celery are rubbed on a beetroot grater. The greens are washed in a large amount of running water and finely chopped.
Put the tomatoes in a large saucepan and put on fire. Simmer the tomatoes over low heat for 10 minutes.
Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
Ready dressing is quickly poured into cans and rolled up.

Ready-made grated vegetables will save time and will not spoil the manicure. You can cook borscht at any time without any hassle.
Ingredients:

Carrots 3 pcs.;
Beets 2 pcs.;
The packages are sealed.

Cooking:

Beets and carrots are peeled.
Vegetables are rubbed.
Grate vegetables into different bowls.
Put carrots in bags.
Add beets.

Close the bags, releasing excess air. Put in the freezer. Freezing for borscht is very convenient and fast.

Such preparations help not only to cook borscht quickly and tasty, but also to save the harvest grown in the country without loss.

Ingredients:

Beets - 800 g;
Cabbage - 800 g;
Carrots - 500 g;
Onion - 500 g;
Tomatoes - 500 g;
Salt - 2 tbsp. l.;
Sugar - 3 tbsp. l.;
Water - 100 ml;
Vinegar - 50 ml;
Vegetable oil - 100 ml.

Cooking:

Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Chop cabbage, chop tomatoes, onions.
Everything is placed in a large saucepan, water, salt, sugar, oil are added and cooked for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, mix and place hot in sterilized jars.
The jars are turned over, wrapped in a blanket and the blanks are left to cool completely. To prepare borscht, you need to prepare meat broth, add potatoes to it. When the potatoes are almost ready, add the canned food. Bon appetit!

Preparing pickled beets for the winter begins with the fact that it is necessary to select whole, unspoiled root crops. Cut off the tip, top and clean. Then rinse with water and place in a starter container. Cover the top with a cloth and lightly weight.

To prepare beetroot brine, take a bucket of water and add 0.3 kg of salt.
Beets are poured with ready-made brine so that it is covered with 10-15 cm. Beets are fermented at a temperature of +20 degrees. From time to time, you need to wash the load, remove foam areas and clean the mold.
After 2 weeks, the root culture loses color and the brine becomes ruby red. This sauerkraut is ready and you can eat it.

Such beet blanks are stored in a cool place until they are used. Once used, you can transfer the pickled beets to jars with screw-on lids and place them in the refrigerator.

Ingredients:

beets - 4.5 kg;
onion - 2.2 kg;
carrots - 600 g;
garlic - 6 cloves;
sunflower oil- 450 ml;
water 400 ml;
tomato paste - 2 tbsp. l.;
sugar - 300 g;
salt - 2.5 tbsp. l.;
table vinegar- 280 ml.

Cooking:

Nice big beetroot until ready to cook on the stove. Then let cool, after which you need to clean and chop on the largest grater.
Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter of the ring, and if smaller, then half rings.
All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
We dissolve the right amount of tomato paste in water and pour everything into a container, followed by borscht dressing. The ingredients are very thoroughly mixed and sent to the included oven.
Boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
Stir and cook under a closed lid for another 7-8 minutes on minimum heat.

In jars scalded with steam, we distribute the dressing, roll it up and wrap it with a blanket.

If not everyone in your family loves the taste of vinegar in borscht, prepare the dressing without it, replacing it with more tomatoes. In this case, take a set of vegetables in other proportions:

tomatoes and beets one and a half kilograms;
carrots and sweet peppers - per kilogram.

The technology is different from the first option.

First, prepare the tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass of sunflower oil, Bay leaf, ground pepper, cloves to taste and desire. Boil the juice with spices for 20 minutes.
At this time, grind sweet pepper in a blender or meat grinder and add it to boiling juice.
Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should become soft.
Place the vegetables in a saucepan with juice and cook everything to the desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until chilled.

How, where and how much to store

Workpieces are stored in a cool place. Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy mouth-watering snacks until spring. You can store it on the balcony, but you just need to avoid frost. Usually blanks are stored for no more than 2 years.

Video recipe

Cook with the heroine of the video!

Thus, you know several recipes for preparing beets for the winter. All of them are easy to prepare, very tasty and healthy.

To quickly cook beetroot, do useful blanks for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I offer, is a delicious set of canned vegetables for making borscht or soup. Boil the beetroot in its uniform, it must be added to the rest of the ingredients already cooked, so the bright beetroot color is better preserved. It will take 2 hours to prepare, from the indicated ingredients you will get 1 liter.

carrots - 400 g;
onions - 200 g;
tomatoes - 500 g;
beets - 500 g;
bell pepper - 500 g;
garlic - 6 teeth;
olive oil for frying - 60 ml;
salt - 20 g;
granulated sugar - 15 g;
chili pepper, ground red pepper.

The basis of soup dressing for the winter is a passivation of grated carrots, garlic and finely chopped onions. In a deep heat-resistant dish with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

We put ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and rub the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add tomato puree to the passivation, simmer over medium heat for 10 minutes.

Now put the crushed chili pepper and ground red pepper. Be sure to taste the chili, if it is very spicy, then half the pod is enough.

Boil the beets in their skins until cooked (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

Next to the beets, put the sweet bell pepper, cut into large strips, peeled from the seeds.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

We put the finished hot beetroot in warm sterilized jars, compact it well so that there are no air pockets left. Pour a layer on top olive oil, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

We close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (the time is indicated for jars with a volume of 500 g).
We store blanks in a dark and dry place, for example, in a cellar. Shelf life of several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare dressing for beetroot and in winter you will free yourself from the hassle. Boil fragrant broth, add potatoes and cabbage, as well as a jar of preparations in the form of dressing and that's it, the soup is ready. And what flavor will go through the kitchen! And what color! By working a little now, in the winter you will be freed from additional efforts. The main thing is not to do frying, peel vegetables, chop them, dirty a lot of dishes. In winter, the day is already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with fragrant borscht. Use simple home recipe fragrant preparation for borscht and beetroot soup now, in order to enjoy later delicious meals without spending a lot of effort.

Carrot 800 g
Tomatoes 1 kg
Red beetroot 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Salt rock 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to consider this. Prepare all vegetables, wash and clean them thoroughly.

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate carrots and beets on a coarse grater. I use red beetroot, it gives the borscht a beautiful color and a sweetish taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the Bulgarian pepper into small strips, and chop the greens (parsley or dill). Do not use hard stems of greens.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. So leave for 1-1.5 hours, so that the vegetables release the juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), half a liter is better, also cover with sterilized lids.

Put the dressing for sterilization in a pot of water and count 20 minutes from the moment of boiling and roll up. One such jar is suitable for cooking beetroot for a 3-4 liter pan.

Before salting the beetroot, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Cooking beetroot for the winter at home, let's start with the preparation of beets. Wash the beets, peel the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, using a meat grinder, chop the tomatoes, but first prepare them for this. First, rinse the tomatoes in water, and then cut them into large pieces. Only after that, the tomatoes can already be passed through a meat grinder.

We combine the prepared beets with tomatoes in one common deep container, after which we add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time, add crushed bitter pepper and garlic cloves passed through the press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable blank from the stove and pour it into sterilized jars, and then roll them up hermetically. While the blanks are in a hot state, they should always be under a warm blanket turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. Universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot with cabbage

white cabbage - 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato - 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Remove the skins from beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If it is not there, then a knife will be your assistant.

Beets and carrots are crushed on a grater with large teeth of the blades. Onion cut into cubes.

We cut the tomatoes into cubes, they may not be too small in size, in the future everything will be extinguished. Parsley should preferably be finely chopped.

We immerse all the vegetables at the same time in a deep saucepan, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in the oil, set the pan on the stove, simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, lay out in sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing just needs to be added at the end of cooking. This preparation is tasty and in itself, as an appetizer. I cooked the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you get 2 jars of 750 grams.

carrots - 0.5 kg;
onion - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp. l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Gently mix everything, set the “Quenching” multicooker program for 20 minutes, close the lid. If you cook in a saucepan, also simmer vegetables for 20 minutes on low heat, covered with a lid, stirring constantly. Then add tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Banks with very tasty, fragrant, rich-colored beetroot dressing prepared for the winter, turn over, wrap until completely cooled. This preparation is stored at room temperature.

Recipe 6: beet dressing for the winter (step by step)

500 g cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 art. l. Sahara;
1.5 st. l. salt;
70 ml of vegetable oil;
100 ml of water;
2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains and damage. Rinse and clean them.

Onion should be cut into small cubes. Another form of cutting is also possible, which is familiar to you.

Take white cabbage. In this winter borscht dressing recipe, Savoy cabbage is used - it is a little more tender and cooks a little faster. Chop cabbage into thin strips.

Cut the tomatoes into slices and put in a food processor to get a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to put a little less sugar - such tomatoes are usually sweetish.

Remove the seeds from the sweet pepper and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate on a coarse grater. You can also cut vegetables into cubes, but in this case you will need to increase the stewing time.

Put all chopped vegetables in a saucepan or saucepan, mix with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer another 20 minutes.

Add the vinegar, stir, and after 2 minutes remove the vegetables from the heat.

Jars for preserving vegetables must be sterile, as are the lids. Arrange vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll up. Turn over and wrap.

When the borscht dressing has cooled down, move it to a cool dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

beets - 1.3 kg
tomato - 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 gr
vinegar 9% - 50 ml
citric acid - 0.5 tsp

Here is a set of products for preparing dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, salt, table 9% vinegar and citric acid. A little more: pepper is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple vinegar in the same proportions, if the% is the same.

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks, is much tastier than the one where vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to cook vegetables in parallel in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets on it.

While the onions and peppers were being prepared, we quickly chopped the peeled carrots - not just on a coarse grater, but cut into thin strips. Of course, if this is difficult for you, you can not do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of a thin straw. We send the vegetables to the pan and fry over medium heat until soft and browned. Stir so that it doesn't burn.

And, finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain down for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit citric acid, which is immediately added to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (on the side opposite the stem) and place the vegetables in boiling water for a minute. After that, take out the tomatoes and transfer to a bowl with ice water- the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. We taste for salt and sugar, if necessary, season more to taste. I do not use fresh herbs in the dressing, as I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beet dressing is ready to be closed for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in soda solution, rinse and pour into each about 100 ml of cold water. I steam in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We lay out the boiling beet dressing on the banks.

We turn the jars upside down and wrap them with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

In total, from the indicated number of products, I get 4 full jars with a capacity of 0.5 liters and one more incomplete. Everything is calculated - an incomplete jar will immediately go to the preparation of borscht for dinner. By the way, one half-liter jar of dressing is enough for a 4-liter pot (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

It consists of beets, carrots, onions and sweet peppers. In winter, you don’t have to do frying, just add a couple of spoons of such a preparation to a pot with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onion 3 pieces
Salt 1 teaspoon
Beets 2 pieces
Vinegar 1 tbsp. the spoon
Garlic 2 cloves
Sunflower oil 90 grams
Sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw sluggish vegetables. You will need a saucepan with a thick bottom for cooking, glass jars of small volume.

Remove skins from beets and carrots. Remove the husk from the onion and garlic. Cut off the stalk of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind carrots on a coarse grater.

Cut the onions into small cubes with a knife. If you like the taste of this component in borscht, then you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Grind the beets into large strips.

Pour carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add red ground pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and put the tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat up. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mass, as it sticks from below.

Finely grate the garlic cloves or squeeze through a press.

Wash the jars first with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove the containers and place on a towel. Jars should dry and cool.

Immerse iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mass. Mix the ingredients and simmer for another 20-25 minutes.

Do not forget to periodically stir the mass during cooking. Then turn off the fire, and take the cans.

Place borscht dressing in dry containers. Lightly tamp the mass with a spoon so that it fits more tightly.

Hold tightly with your hands iron cover. You can not turn the jars upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. It turns out juicy and beautiful dressing from beets.

Today tochka.net will tell you how borscht dressing is prepared from popular vegetables. Borsch dressing for the winter already in the name itself conceals the decoding of its purpose. So that without problems and unnecessary fuss it was possible to weld borsch. Borsch dressing prepared in advance for the winter will help you.

And if you have your own garden where you grow carrot and beet. then borscht dressing for the winter will allow you to keep these vegetables until the very cold.

Borsch dressing for the winter - ingredients:

1 kg beets,
1 kg carrots
1 kg of onion
1 kg of bell pepper,
1 kg of tomatoes,
200 ml vegetable oil,
3 art. spoons of 9% vinegar,
0.5 cup sugar
0.5 tsp black ground pepper,
2 tbsp. spoons of salt.

Borsch dressing for the winter - preparation:

Wash and clean vegetables. Grate beets and carrots on a coarse grater. Finely chop the onion. Grate bell pepper on a fine grater.
Blanch the tomatoes, peel them and pass through a meat grinder.
Add sugar to the beets and put on a slow fire. After the beets release their juice, add fire and simmer the beets, stirring, for 15-20 minutes.
Fry the onion in vegetable oil until soft. Add carrots, bell pepper, mix and fry for 7-10 minutes.
Add tomatoes, ground black pepper to the frying, bring to a boil and cook for 5-7 minutes.
Combine all vegetables in a saucepan, add vinegar, mix well and boil for 2 minutes.
Arrange the borscht dressing in sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave to cool completely.
Borsch dressing for the winter is stored in a cool place.

How to cook a classic Ukrainian borscht dressing for the winter

Hello dear friends!

No other cuisine in the world has such an original, tasty and satisfying first course as borscht. No wonder he won the hearts of the hostesses in different countries, and in 2015 borscht with donuts became the TOP dish in the best English restaurants.

You can cook borscht all year round, because its recipe includes products that are stored for a long time. But now in urban apartments there are practically no places to store beets, carrots and cabbage until the next harvest. Yes, working housewives also do not have enough time to stand at the stove for hours.

But there is a great opportunity in summer or autumn, when there are a lot of fresh vegetables, to make preparations in order to cook at the right time delicious borscht, no worse than usual, but 4-5 times faster.

There are a lot of homemade recipes - a classic dressing, with mushrooms, with beans and beans, with various types cabbage, with meat. Today we will tell you how to prepare homemade borscht dressing for the winter with bell peppers, tomatoes, carrots and other vegetables and seasonings.

Pepper gives borscht a very original, slightly spicy taste, and such borscht is also considered a classic, although bell pepper is a rare guest in traditional Ukrainian cuisine. By the way, this dressing diverges "with a bang" not only in the first course, but also as a seasoning for meat - its sweetish taste perfectly sets off the fried meat. cutlets, chops and meatballs.

Therefore, we recommend preparing borscht dressing with a margin - it definitely will not disappear. This recipe is used on an industrial scale for the preparation of dressings by many. canneries in the Balkan countries and in Belarus, as well as tested many times by our hostesses.

The recipe is designed for 10 half-liter jars for seaming (it is better not to use reusable lids - or then store the dressing in the refrigerator or cellar).

Components:

3 kg of beets;
1 kg of carrots;
1.5 kg of onions;
1 kg of bell pepper (preferably red or yellow, green is not suitable);
1 kg of tomatoes;
300 ml of refined sunflower oil;
Salt - 3 tbsp. sugar - 200 grams, ground pepper.

Step by step recipe

Preparation of jars - wash and dry in the oven.
Wash all vegetables thoroughly and remove skins and stalks. Grate beets and carrots on a coarse grater or straws (as in Korean). Onion cut into half rings.
Pepper cut into strips.
Pour boiling water over the tomatoes, remove the skin and chop. You can just run it through a juicer.
Pour beets with sugar, tamp and set aside for 15 minutes.
Stew onions in vegetable oil until half cooked, add carrots and simmer for another 15 minutes, stirring constantly.
Separately, stew the beets in their own juice - grated for 15 minutes and straws for 20 minutes.
Pour tomato juice (it can be replaced with 0.5 liters of prepared pasta or sauce) into the frying pan and simmer for 5 minutes.
Add bell pepper and stir constantly to bring to readiness - it will take 7-8 minutes from the moment of boiling.
Combine the mixture with beets, salt and pepper.
Stew everything together for 5 minutes and put it in heated dry jars, pour 1 teaspoon of vinegar on top of the dressing.
Next, put the open jars in a warm oven and heat for 5 minutes at a temperature of up to 150 degrees. Due to this, a protective crust forms on the surface and the dressing can be stored unchanged for 2-3 years. Roll up the lids. No need to flip! Just wrap until cold.

Recipe Harvesting borscht dressing for the winter

cooking method

Wash and clean all vegetables thoroughly.
Three carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
Cut the bell pepper into small pieces.
Tomatoes must be peeled. To make it easier, lower the tomatoes one by one, first into boiling water, and then into cold water and the skin will come off. We wipe the peeled tomatoes.
in container right size put the fried mixture of vegetables, add bell peppers and tomatoes. It is necessary to simmer the whole mixture for about half an hour, and then add greens, salt, garlic, sugar and bay leaf. Then simmer for about five more minutes.
We lay out the finished preparation of borscht dressing for the winter in clean, dry jars, close the lids.
Borsch dressing according to this recipe is completely ready after it has completely cooled. Cool the jars by covering them with a warm blanket.
With such a preparation at hand, in winter you will only need to cook the broth, throw potatoes and ready-made dressing.

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Personal impressions about the recipe:

A simple preparation will allow you to quickly cook delicious borscht!
Result
Cooking borscht usually takes a lot of time, so I highly recommend preparing borscht dressing for the winter, which will save a lot of time.