Very tasty dressing for borscht. Borsch dressing for the winter, or How to cook the “first” in half an hour

19.10.2019

A preparation for borscht will help you quickly cook fragrant borscht in winter, without spending a lot of time.

Preparation for borscht from Mirage

I have a few problems with beets. Firstly, it is poorly stored with us (a cellar in a heated garage), and secondly, some specimens grow to gigantic sizes and are not included in the pan. So, it must be rubbed and frozen. And there is no room in the freezer. And for such beauties there is a way out - to make a preparation for borscht.

3 kg beets
1.5 kg carrots
1.5 kg sweet pepper
1 kg onion
2 kg tomatoes
1 cup refined vegetable oil
150g table vinegar (not essences!!!)
4 tablespoons pickling salt
0.5 cup sugar
0.5 teaspoon citric acid
0.5 liters of water

Well, I'll start by saying that I did half of the bookmark. Because I do not have such a giant frying pan that it includes 3 kg of beets and 2 kg of tomatoes. But half of the declared layout - that's it. But that's how it was written in an old notebook, which means that I posted it that way. If anyone has a giant dish, you can cook 2/3 of the full layout at a time.

Wash and clean vegetables. Grate beets and carrots on a coarse grater (thanks to the Mulineks electric grater).

Cut the pepper as desired: either into thin strips or into small pieces. I am in pieces. Cut the onion as desired: into strips, half rings, quarter rings. I usually cut borscht with a medium cube. Therefore, I cut it here as well. By the way, cut and did not cry. I took a mouthful of water while chopping and then washing the board with a knife. Here's the way it works! Grind tomatoes through a meat grinder or blender.

Pour a little oil into a frying pan, sauté the onion until soft. Place it in a large saucepan. Pour a little oil, sweet pepper to sweat until soft. And to his bow.

More oil is required for carrots, it quickly absorbs it. We also bring the carrots to softness. A little oil for the beets. She will give more of her juice. Add citric acid and sugar to the beets (I even put more sugar than in the recipe, but this is for my taste). And make it soft. Fresh beets will be ready quickly enough.

When the beets become soft, put tomatoes in it, bring to a slight boil, simmer for 7-10 minutes, stirring occasionally. Then to the pan with all the vegetables. Add water and salt to vegetables. And with a slight boil for 10-15 minutes, stirring, boil. At the very end, pour in the vinegar, mix.

Put the finished dressing into hot sterilized jars, close with sterilized lids. Turn upside down - and under a fur coat until cool. You can also store it in a closet. From half of the written layout, exactly five six-hundred-gram jars turned out.

The gas station is ready. At the right time, add borscht and boil for about five minutes over low heat, so that all borscht products are imbued with their tastes.

Please note that there is salt in the dressing! Therefore, it is necessary to salt the borscht only after adding the dressing.

I don’t put greens in the dressing during conservation - this is a mockery of it. It is better to pour greens directly into a plate. I do not put garlic in this preservation. It tastes spicy, which I don't like. I put the garlic in the borscht already when it is completely ready, the tile is turned off. Then the garlic gives a delicious additional flavor and aroma. I don't add hot peppers. Because not all of us have it shown. I pepper borscht at the very end of cooking. Or everyone who wants to own a plate.

Preparation for borscht from Ksenchik

I used to make this preparation right away with cabbage, but I didn’t like soft vegetables in the soup, so now I’m preparing a dressing without cabbage. In winter, I open 2 jars, add them to meat broth with potatoes - and fragrant borscht is ready, it remains to add greens and sour cream. You can eat this dressing as an independent dish - beet caviar.

3 kg beets
1-1.5 kg of tomatoes
1 kg of onion
1 kg carrots
vegetable oil ml 30-50
1-2 tablespoons of salt
1 teaspoon vinegar essence
1-2 teaspoons sugar (optional)

Wash beets and carrots well and chop on a medium grater (I chopped on a grater for Korean salads). Chop the tomatoes, I grated them on a coarse grater, discarding the skins. You can punch tomatoes with a blender or chop in a meat grinder. Onion cut into half rings or cubes.

In a large saucepan, mix the chopped beets and tomatoes, put on the stove and cook after boiling over medium heat until the beets are cooked. Fry the onion in a hot frying pan with vegetable oil until golden brown, add carrots. Fry carrots, stirring until soft.

Add fried vegetables to the pan with beets, mix. Let the mixture boil for 20-30 minutes, add salt, if necessary, a little sugar. I also add 1 teaspoon of vinegar essence 70%, because. I have all the blanks at home in a dark closet.

Arrange the workpiece in sterile jars, tighten the lids and wrap with a warm blanket until completely cooled.

If you are afraid, then you can sterilize open jars in the microwave for 1-2 minutes.

Borscht dressing for the winter is prepared not only in order to quickly and without hassle in winter to cook such a complex dish as borscht. First of all, borscht dressing for the winter is an option for preserving for the winter a pleasing harvest of beets, carrots and other ingredients growing in our plots and gardens. Not everyone, you see, has the opportunity to save for the entire long winter all root crops. But borscht in a jar will stand without problems all winter. And, by the way, you can eat it not only as a fragrant borscht, but also as a cold appetizer.

There are many options for dressing borscht. It can be borscht dressing for the winter in the form of ordinary stewed beets, and beets with onions and carrots, and real borscht with cabbage, when it will be enough for you to boil the broth and potatoes in it. Choose for yourself what is more convenient for you to cook, and we bring to your attention all the options.

Ingredients:
1.5 kg of beets,
1 kg fleshy tomatoes,
500 g onion
500 g carrots
1 stack vegetable oil,
1 tbsp salt,
2 tbsp 9% vinegar.

Cooking:
Grate the beets and carrots, cut the onion into cubes, chop the tomatoes in a puree (with a blender or through a meat grinder). Pour the tomato mass into a salad bowl and let it boil. Remove the foam, put the carrots and beets in it, bring to a boil, add the onion and bring to a boil again, stirring occasionally. Add salt, vegetable oil, a spoonful of vinegar, mix and cook over medium heat for 30 minutes. After the time has elapsed, add the remaining vinegar, stir, heat for 5 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Other ingredients can be added to this recipe: sugar, Bay leaf, garlic, black pepper (peas or ground), dill (greens or seeds) and others. All spices are added to the beet mass 10 minutes before the end of cooking.

Borsch dressing with cabbage

Ingredients:
3 kg beets,
2 kg of cabbage
1 kg carrots
800-900 g onions,
1 stack vegetable oil,
2.5 tbsp salt,
¾ stack. 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns.

Cooking:
Grate the peeled beets and carrots on a coarse grater, chop the cabbage, cut the onion into half rings or cubes. Put all the vegetables in a saucepan or basin, pour in the oil, put on fire and wait until the mass starts to boil. Boil for 10 minutes, add salt, vinegar, pepper and bay leaf and simmer, stirring occasionally, for 40-50 minutes. Arrange the boiling dressing in sterilized jars and roll up. Turn over, wrap.

An interesting observation: if you want the color of your dressing to be bright raspberry, do not cover the vegetable mixture during cooking.

Dressing for borscht with sweet pepper

Ingredients:
2 kg beets,
500 g onion
500 g sweet pepper,
500 g carrots
500 ml tomato juice
1 pod of hot pepper,
5-7 garlic cloves,
1 stack vegetable oil,
¼ stack. 3% vinegar,
½ stack Sahara,
2 tsp salt.

Cooking:
Peel and chop the vegetables: grate the beets and carrots on a coarse grater, cut the onion into cubes or strips, cut the sweet pepper into thin strips or cubes. Combine oil, vinegar, salt and sugar in a wide saucepan or basin, boil, put all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir so it doesn't burn. When the time is up, arrange in sterilized jars and roll up immediately. Banks turn over and wrap.

This dressing can also be prepared in the form of caviar: just pass all the vegetables through a meat grinder and simmer for an hour. It will turn out not only refueling, but also a great snack!

Borsch dressing with beans

Ingredients:
2 kg of cabbage
1 kg of tomatoes,
500-700 g beets,
500 g onion
500 g carrots
250 g beans
200 g salt
100 g sugar
1 stack vegetable oil,
2/3 stack. 9% vinegar,
bay leaf, black peppercorns - to taste.

Cooking:
Soak beans in advance for 12 hours, then boil until half cooked. Chop the vegetables, pass the tomatoes through a meat grinder or chop with a blender. In a container for cooking salads, heat the vegetable oil, dip the beets and carrots into it, simmer a little, then add the onion. While the vegetables are stewing, grind the cabbage with salt until the juice is released and add to the vegetables along with the beans. Stir, add sugar, black pepper and tomato puree. Bring the mixture to a boil and simmer over medium heat for 40 minutes. Pour in the vinegar, simmer for another 5 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Borsch dressing with beans (option 2)

Ingredients:
5 kg tomato,
2.5 kg of beets,
1.5 kg carrots,
1 kg sweet pepper
1 kg of onion
1.5 kg of beans,
400 ml vegetable oil,
250 ml 9% vinegar,
5 tbsp salt,
greens, bay leaf, garlic, black peppercorns - to taste.

Cooking:
Pass the tomatoes through a meat grinder or chop with a blender. Grate the beets and carrots on a coarse grater, cut the onion and sweet pepper into strips. Soak the beans in advance and boil until half cooked. Heat vegetable oil in a wide saucepan or bowl for cooking salads, then lower all the vegetables, beans and tomato mass into it. Salt, mix and simmer over medium heat for 40-50 minutes from the moment of boiling. At the end of cooking, add herbs and vinegar, heat well and arrange in sterilized jars. Roll up, turn over, wrap up.

In all recipes for borscht dressing, you can add garlic to taste, as well as hot pepper. It all depends on the tastes of your family. Add the garlic towards the end of cooking to retain as much of its flavor as possible. Seeds can be left on hot peppers so that its burning taste is brighter.

Borsch dressing with herbs

Ingredients:
3 kg beets,
3 kg of sweet pepper,
2 kg of tomatoes,
1 kg of onion
1 kg carrots
150 ml 9% vinegar,
¼ tsp citric acid,
½ tbsp Sahara,
¾ stack. vegetable oil,
1 bunch of herbs (parsley, dill, cilantro to taste),
3 bay leaves,
black peppercorns.

Cooking:
Puree the tomatoes with a blender or pass through a meat grinder, after removing the skin. Grate beets and carrots on a coarse grater. Cut the onion and sweet pepper into cubes. In a wide container for cooking salads, heat the vegetable oil and simmer the onion in it until transparent, add the carrots to it, simmer until soft, add the beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, mix and simmer over low heat for 30 minutes. Put the bay leaf, pour in the vinegar, heat for 5 minutes and put the chopped greens. After a couple of minutes, you can lay out the dressing on the banks. Roll them up, turn them over, wrap them up.

For this dressing, it is better to take more dill than parsley, since parsley tends to "harm" in twists - if there is a lot of it, jars can swell.

And here is one interesting recipe for dressing for borscht - from beet tops.

Borscht dressing from beet tops and sorrel

Ingredients:
300 g beet tops,
200 g sorrel
50 g green dill,
1 tbsp without a hill of salt
1 stack water.

Cooking:
Cut beet tops and sorrel, salt, add dill, pour boiling water and put on fire. Boil for 5-7 minutes, place hot in jars and roll up immediately. Store in a cool place.

Borsch dressing for the winter is easy to prepare. Do not forget to sterilize jars and lids and be sure to wrap them until they are completely cool, this will additionally sterilize your workpieces, ensuring their safety.

And in winter, it will be enough for you to cook fragrant meat broth, throw potatoes and cabbage into it (if it is not in the preparation) and when everything is cooked, put a jar of borscht dressing and serve it to the table. Be sure to add garlic, even if it is in the workpiece. Ah, what a delight!

Good luck preparing!

Larisa Shuftaykina

Rich, fragrant and very delicious borscht with cabbage is considered the most ancient soup. It has been prepared since the days of the Roman Empire. And today the main dish does not lose its relevance. "Red" soup is popular in many countries of the world, including Russia. There are many recipes for borscht, but all of them are united by the indispensable presence of beets in the composition. It is this vegetable that gives a beautiful color to the dish.

Cooking borscht is hard work. Classic borsch is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every hostess can find so much time for cooking. Therefore, savvy housewives came up with great way reduce the time interval for preparing borscht - dressing, which includes, if not most of the components, then half of them are definitely present.

With such a preparation, it is possible to cook borscht according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted plus of borscht dressing is the ability to use it as an independent dish, like a winter salad.

The content of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for harvesting. It is permissible to put slightly crushed tomatoes or bursting roots. Spoiled or half-rotten vegetables should be excluded from the composition of the seasoning. Otherwise, the banks will swell, and the blanks will become unusable.

To prepare a quality dressing, you need to follow only two rules.

Any, even the smallest damage from the products must be removed. Cracks, specks are cut off along with a thin layer of unaffected vegetable change.
Moldy products are not used. Moreover, it does not matter which area of the product is infected with mold. Even if the white fluff has affected a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from damage - fungal spores do not die from high temperatures.

Dressing for borscht for the winter recipes

The standard component of borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of cooking dressing - with blue, white cabbage, with beans, carrots. Those who prefer savory dishes can try making dressing with apples.

To increase the shelf life, the workpiece is boiled on the stove or languishing in the oven. It is also permissible to use a multicooker for these purposes.

Seasoning is considered a classic. After all, it contains products that are traditionally put in borscht. The basis of the workpiece is beets, tomatoes, sweet red peppers and carrots. Root crops are rubbed on a coarse grater. You can use the "Korean" grater. It is permissible to add garlic or a pod of chili pepper to the workpiece. You can increase the amount of onion or cook seasoning without it at all.

Products:

1000 g of beets;
0.9 kg of carrots and the same number of tomatoes;
0.7 kg sweet pepper (preferably red);
half a kilo of onions;
70 g of table salt;
100 g of sugar;
0.3 l of vegetable oil;
70 ml of vinegar (9%);
3 laurels;
8-10 black peppercorns.

Algorithm:

Remove skins from carrots and beets. Grind with a grater.
Free the pepper from seeds. Cut into thin sticks.
Rinse the tomatoes, put in a cup and pour boiling water for half a minute. Remove the skin, grind with a blender or twist with a meat grinder.
Cut the onions into cubes.
Put all the components in a container (preferably enameled).
Put on the stove. Boil.
Turn on the fire and simmer for 40 minutes.
Sterilize small containers.
Put the hot seasoning in glass containers, cork with lids.
Banks set upside down, wrap, leave to cool completely. Store in the cellar.

This dressing will give an unusual taste to borscht. Blue ones - healthy vegetable containing substances that can prevent cancerous tumors. However, the high fiber content does not allow the use of eggplant during exacerbations of diseases of the stomach and intestines. Nevertheless, a couple of jars of such a seasoning for borscht in your arsenal will not hurt.

Products:

a kilo of beets;
200 g blue and the same number of bell peppers;
0.2 kg of onions and carrots;
4-5 large garlic cloves;
50 g of sugar;
30 ml of vinegar;
15 g of table salt;
150 ml vegetable oil.

Algorithm:

Rub the peeled carrots and beets with a grater.
Free the onion from the husk, chop.
Remove the seeds from the pepper and cut into small cubes.
Rinse blue ones, peel if desired. Cut into cubes.
Put the components in an enamel bowl.
Salt, add oil.
Put on the stove. Simmer for about 40 minutes over medium heat.
Add chopped garlic, sweetener, vinegar.
Boil for 15 minutes.
Pour hot dressing into sterilized bottles. Clog.

Such a preparation will come to the rescue if there is absolutely no time to cook borscht. This is almost ready borscht. For a full-fledged soup, you only need to prepare the broth and throw potatoes into it.

Products:

1 kg of beets;
0.3 kg of tomato, bell pepper and carrot;
a kilo of cabbage;
17 g of table salt;
80 g of sugar;
70 ml of 9% vinegar;
80 ml vegetable oil.

Algorithm:

Peel beets and carrots. Grate.
Remove the seeds from the pepper, cut into any pieces.
Finely chop the cabbage.
Pour boiling water over the tomatoes for a minute, remove the skin. Grind into puree with a blender.
Mix all ingredients in a saucepan.
Put on a small fire and simmer for at least 30 minutes.
Arrange the workpiece in prepared cylinders. Clog.

This variation of borscht dressing is suitable for preparing borscht on fasting days or for a vegetarian menu. Cooking time is also reduced due to the fact that there is no need to boil the broth. In addition, beans contain a lot of vegetable protein.

Products:

a kilo of beets;
a kilo of carrots and the same number of tomatoes;
a kilo of onions;
1 and 1/2 cups dry beans;
a glass of vegetable oil and boiling water;
0.5 cups of crystal sugar;
50 g of salt;
5 large spoons of vinegar.

Algorithm:

AT cold water soak the beans for 5-6 hours, it is best to do this overnight. Boil for 20 minutes. Beans should be half raw.
Peel and grate carrots with beets.
Chop the onion.
Remove the peel from the tomatoes. To do this, hold the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
In a deep saucepan, fry the beets, onions and carrots in a small amount of oil.
Add beans, tomato puree, salt, sweeten, pour in oil, boiling water.
Boil over medium heat for 20 minutes.
Pour in the vinegar.
Simmer for another 10 minutes.
Pour hot into sterilized jars. Clog.

Unusual, spicy and sweet and sour borscht dressing is obtained according to this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The blank can also be used as a cold snack.

Products:

a kilo of beets and apples (necessarily sour);
0.25 kg of onion;
25 g salt;
150 g of sugar;
15 g of vinegar.

Algorithm:

Peel the beets, cut into small arbitrary pieces.
Peel the skin off the apples, cut the core, cut into 4 parts.
Free the onion from the husk, cut into large pieces.
Grind prepared vegetables in a convenient way to a puree consistency.
Put fruit and vegetable puree in a saucepan, salt and add sugar.
Put on a small fire. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Enter vinegar. Mix. Simmer another 6 minutes.
Pour hot dressing into bottles. Clog.

Borsch dressing can be made without the use of vinegar. Taste will remain unchanged. Yes, and the seasoning is stored for a long time, like the bite. If there is a desire to give the seasoning a slight sourness, then you can add a little lemon juice or ordinary citric acid in powder to the composition.

Products:

1 kg of beets;
1 kg of carrots;
1 kg tomato;
1 kg of onion;
1 kg of bell pepper;
a glass of odorless vegetable oil;
a bunch of greens;
a tablespoon of salt;
a head of garlic;
hot pepper according to preference.

Algorithm:

Grate peeled beets, carrots and onions on a coarse grater.
Finely chop the pepper.
In a saucepan, heat 2 tbsp. oil and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water, remove the skin.
Grind tomatoes and hot peppers in a puree with a blender.
Add tomato puree to vegetables in a saucepan.
Sprinkle half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and put in the workpiece.
Add chopped greens to the total mass.
Pour in 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Divide the hot seasoning into bottles. Roll up.

A slow cooker will help out if there is not enough free time. Seasoning is prepared simply and quickly. The taste and aroma are not different from those cooked on the stove.

Products:

0.7 kg of beets;
0.5 kg of onion and carrots;
0.2 kg of sweet red pepper;
0.5 kg tomato;
1 tbsp salt;
3 tbsp Sahara;
40 ml of table vinegar;
70 ml vegetable oil.

Algorithm:

Grate peeled carrots and beets.
Remove the seeds from the sweet pepper. Slice.
Remove skin from onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multicooker.
In a separate bowl, combine sugar, vinegar, salt and oil.
Mix the brine well. And add to the vegetable mixture.
Cook seasoning for about 40 minutes in the "Extinguishing" mode.
Pour hot dressing into containers and seal.

This version of seasoning can rightly be called vitamin. Vegetables are not cooked, but frozen raw. This allows you to save almost all useful substances. It is best to freeze the workpiece in bags or containers in small portions, at a time.

Products:

0.75 kg of beets;
0.25 kg tomato;
0.25 kg of bell pepper;
0.25 kg of carrots;
0.25 kg of onion;
50 g of garlic.

Algorithm:

Remove skin from onion. Cut into small cubes.
Cut the tomatoes into pieces.
Peel the carrots, grate.
Free the beets from the peel, grate.
Remove the seeds from the pepper, chop into thin strips.
Chop the garlic with a knife.
Mix all ingredients in a saucepan or bowl.
Divide into pre-prepared sachets in small portions.
Put in the refrigerator for 8-10 hours.
Seal the bags and place in the freezer.

Frozen dressing for borscht with beetroot 2 option

This variation of borsch seasoning is considered the most "lazy". To prepare it, you need a minimum of ingredients and time. Ingredients can be taken in any proportion.

Products:

0.7 kg of beets;
0.7 kg of carrots.

Algorithm:

Peel vegetables. Grate.
Pour into a saucepan and mix thoroughly.
Divide in small portions into bags.
For 8 hours, put the bags in the common compartment of the refrigerator so that the moisture evaporates.
Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that it is not necessary to follow the proportions of the products. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and fragrant.

Delicious dressing for borscht video recipe

Hello my dear! So I got to my favorite preparations - this is borscht for the winter. This soup in our country is the most beloved and popular among housewives and their husbands. Moreover, I prefer to do it both with cabbage and without it, so that it would be more varied.

Agree, such preparations save a lot of time and the process of preparing this soup. And most importantly, the recipes are very simple and not so much time is spent on it. But in winter you will need only some 15 minutes to prepare your favorite dish.

By the way, such beets in jars are perfect for a salad. You can just put it on the table directly from the jar, or make it the main dressing for vinaigrette, add more potatoes, green peas, cucumber and you can put it on a hundred.

Therefore, such winter preparation useful in everyday life in every sense. Yes, and it contains quite a few vitamins, because all vegetables are saturated with them and will bring them to us during the cold weather. So stock up on vegetables, put on your favorite apron and let's get started!

Advice! It is most convenient to make such preparations in half-liter jars, so that there is enough for one pot of soup at once. The maximum is 1 liter.

I make these preparations more and more often than others, since I like the composition of the vegetables that are included here. Borscht in the winter from such a jar turns out just wonderful and very tasty.

Ingredients:

Beets - 800 gr
Cabbage - 500 gr
Carrots - 500 gr
Onion - 500 gr
Bulgarian pepper - 500 gr
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vegetable oil - 100 ml
Water - 100 ml
Vinegar 9% - 50 ml

Cooking:

1. Chop the cabbage. Peel the carrots and beets and grate on a coarse grater. Peel the onion and cut into half rings. Peel the bell pepper from the stalk and seeds, and then cut into not very large strips. Put everything in a saucepan.

2. Add salt and sugar there. Then add vegetable oil and water. Mix everything and put on fire. Bring to a boil and cook for 20 minutes, stirring occasionally.

3. When the vegetables have been boiled for 20 minutes, pour vinegar into the pan. Mix well again, cook for 1-2 minutes and reduce the flame to a small one.

4. Without removing from the heat, place the vegetables in prepared sterilized jars. Screw the lids on tightly and turn them over. Leave until completely cool. Then put away before winter.

Recipe for dressing for borscht for the winter without cabbage - you will lick your fingers

Also a very good option. I cook it as often as the first one. A slightly different composition of vegetables and it also turns out an excellent beetroot for the winter. From the proposed composition of the products, 7 liters of dressing are obtained at the output.

Ingredients:

Carrots - 2 kg
Beets - 2 kg
Onion - 2 kg
Tomatoes - 2 kg
Vegetable oil - 650 ml
Sugar - 200 gr
Salt - 130 gr
Vinegar 9% - 100 ml
Water - 150 ml
Allspice - 20-25 pcs
Bay leaf - 4-5 pieces

Cooking:

1. Grate carrots and beets on a coarse grater. Onion cut into cubes. Then put the vegetables in a saucepan, add vegetable oil and 1/3 of the vinegar there. Stir lightly, add water and place over medium heat. Bring the vegetables to a boil, cover and simmer for 10 minutes.

2. In the meantime, you can work on the tomatoes. Bring the tomatoes to a puree state with a meat grinder or blender.

3. Now add the tomato paste to the vegetables. You can also already add salt, sugar, the remaining vinegar, peppercorns and bay leaf. Mix everything well and bring to a boil over high heat, then reduce heat and simmer covered for 30-45 minutes (the time depends on the amount of food).

4. Place the borshchevka in sterilized jars and close with boiled lids. Turn the jars upside down and leave to cool completely.

Video on how to cook (roll up) borscht for the winter without vinegar very tasty

This video recipe shows how you can make a wonderful borscht dressing solely from vegetables, salt and sugar, without the use of vinegar. Try it, it turns out very tasty.

Ingredients:

Beets - 1 kg
Tomatoes - 4 kg
Carrots - 1 kg
Pepper - 0.5 kg
Onion - 1 kg
Vegetable oil - 300 ml
Salt - 3 tablespoons
Sugar - 1 heaping tablespoon

From such a dressing, you can cook not only wonderful borsch, but also get a very tasty salad that can be eaten with your favorite side dish, for example, potatoes.

Borsch in winter in 15 minutes: preparation of beets, tomatoes, carrots and onions

This is also a good way. It also does not contain cabbage, as in the recipe above, but sweet pepper was added. Before you start preparing it, I always have a struggle in my soul - I don’t know which recipe to start cooking. I just like them all very much and beetroot always turns out very tasty. This option is no exception.

Ingredients:

Tomatoes - 600 gr
Beets - 600 gr
Sweet pepper - 350 gr
Carrots - 350 gr
Onion - 350 gr
Salt - 1 tablespoon
Sugar - 1 tablespoon
Vegetable oil - 250 ml
Vinegar 9% - 50 ml

Cooking:

1. Peel and cut the onion into cubes. Washed and peeled from seeds and partitions, sweet peppers should also be cut into cubes. Peel the tomatoes from the stalk and cut into slices, then pass through a meat grinder or blender. Grate peeled carrots and beets on a coarse grater.

2. Heat the pan, pour 1/3 of the vegetable oil into it. Next add the onion and sauté it until translucent. Then add carrots to it, pour another 1/3 of the oil, mix and simmer for 2 minutes. After that, put the chopped sweet pepper and add the remaining oil. Stir and simmer for 2 more minutes.

3. Transfer the vegetables fried and stewed in a pan to a thick-bottomed pan or cauldron, put on the stove and bring to a boil. Pour half of the vinegar into the beets and stir so that they do not lose their color. Now it can be added to the pot with vegetables. Then add the twisted tomatoes there and mix well.

4. Salt vegetables and add sugar. Stir and simmer for 30 minutes with the lid closed, stirring occasionally. At the end of cooking, add the remaining vinegar, stir and turn off the heat.

Then put the dressing in sterile jars and tightly close the lids. Turn the jars over and wrap them in a blanket. Leave to cool completely, then put away in the storage of blanks.

Step-by-step recipe for winter borscht with cabbage and tomato paste

According to this option, then it turns out remarkably tasty and rich Ukrainian borscht. I also always roll up a few of these jars for the cold season. The soup comes out just delicious!

Ingredients:

Cabbage - 1 head
Beets - 2 kg
Carrots - 2 kg
Tomatoes - 2.5 kg
Onion - 1 kg
Salo fresh - 300 gr
Bulgarian pepper - 1 kg
Sugar - 2 tbsp. l.
Salt - 2 tbsp.
Vinegar 9% - 6 tbsp.
Sunflower oil - 250 ml
Tomato paste - 3 tbsp.

Cooking:

1. Prepare the products for the salad: chop the cabbage, grate the beets and carrots on a coarse grater, cut the pepper into small strips, cut the onion into cubes, pass the tomatoes through a meat grinder or blender, and cut the lard into small pieces and fry it until cracklings.

2. Pour vegetable oil into a saucepan with a thick bottom, add onion there and fry lightly for 5 minutes. Then add carrots, stir and simmer for another 5 minutes.

3. After that add bell pepper and twisted tomatoes. Stir and simmer covered for 5 minutes. Next, put the beets there, stir and simmer everything together under the lid for 30 minutes.

4. Then put cabbage, fried bacon, salt, sugar, tomato paste and vinegar there. Mix everything, close the lid and simmer for 10 minutes.

5. Arrange the finished dressing in sterilized jars and roll up with tin lids. Turn them over and cover them with a blanket. Leave in this position until completely cooled.

Borsch dressing with bell pepper and cabbage in jars

Some housewives prefer to put exclusively fresh beets in borscht. If so, this recipe is just for you. You can make a filling without it. Also, neither salt, nor sugar, nor vinegar is put here, but the soup with such a dressing will be simply magnificent. From these products, 6 liters of blanks are obtained and they are stored remarkably all winter.

Ingredients:

Cabbage - 3 kg
Bulgarian pepper - 1 kg
Tomato juice (freshly squeezed) - 3 l
Parsley and dill - to taste
Peppercorns - 10-15 pcs

To get 3 liters of tomato juice, take about 4 kg of tomatoes and run them through a meat grinder or blender. Peel, preferably, in advance to remove.

Cooking:

1. Pour the tomato juice into a saucepan, put on the stove and bring to a boil. As soon as it boils, add peppercorns there and let it boil for 5-7 minutes under the lid.

2. In the meantime, chop the cabbage and cut the bell pepper into cubes. Finely chop all the greens with a knife. In a large bowl, toss all vegetables evenly.

3. After the juice has boiled for 7 minutes, put all the prepared vegetables there and leave the pan on the fire, cover it with a lid. After 5 minutes, the cabbage will give juice and settle a little, then gently mix the vegetables and cover again. Bring the vegetables to a boil, reduce the heat a little and leave it for another 7-10 minutes.

4. Now spread the whole salad in sterilized jars, close with lids, turn upside down and wrap. Leave them to cool completely. Such blanks are stored both at room temperature and in a cool place.

Like these ones different recipes, which make very tasty borscht dressings, I have prepared for you today. I think you should like it. In theory, it will not take you more than 1.5 hours to cook them, taking into account cleaning and cutting vegetables. And in winter you will spend well, a maximum of half an hour. All you need to do is boil any meat, add potatoes to the broth (or not add) and dressing, not forgetting about spices.

Good luck with your preparations! Till!