Borscht preparation from beets. Preparation for borscht for the winter in jars is a great help for a modern housewife

Gathered to cook borscht with a jar? I wonder why? Is fresh vegetables borscht is not more interesting, aren't they available all year round?.. The questions are sly, because I cook such borscht myself. And I am sure that everything has its place and time.

Canned dressing for borscht for the winter is perfect option in three cases.

Who needs a dressing for borscht for the winter?

First case - you don’t have a store nearby where you can buy juicy beets, crispy carrots, tomatoes that smell like summer all year round. The market is far from you, and even if it were close, then carrying a kilogram of this, a pound of this and a couple of grams of this (and in total it turns out to be an unbearable sack) is somehow not funny. In this version, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that later they can be processed and turned into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case - you are a terrible lazy person, seeking to minimize any body movements associated with cooking. For you, peeling one carrot is a waste of resources. Dilute mud because of a small beetroot - like an execution. That is why once a year it is worth setting aside half a day to clean a mountain of carrots, a box of beets, process a centner of tomatoes, and then slowly stretch your hand into the pantry for the long and cold 3-4-5 winter months, take the first jar of borscht dressing that comes across, defiantly open it and lazily transfer the contents into a pot of broth.

Third case not subject to description. You just need to accept it as a fact and not try to understand anything: borscht is rolled into a jar because great-grandmother, grandmother and mother did it. And my sister and godmother do it too. And point.

So, if at least one of the three cases is yours, then my recipe will come in handy: in the bazaars, prices for ground tomatoes smelling of the wind just “fell”, beets filled with juice and became as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, drive our family to the park and start.

Ingredients

• 2 kg of tomatoes;
• 3 kg of beets;
• 1.5 kg of bell pepper;
• 1 kg of onions;
• 1.5 kg of carrots;
• a large bunch of greens;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups of sugar;
• 0.5 tsp citric acid;
• 150 ml of table vinegar;
• 0.5 l of water.

Output - about 6.5-7 liters.

How to prepare dressing for borscht for the winter

Well, are you ready? We start to create and dream.

Step 1. We prepare vegetables for dressing.

BEET. Let's start with it, this is the most laborious. Beets, beauty and queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut with a knife into long thin sticks. You can, of course, just grate it, but this is not serious in relation to beets - she is a noble lady with us, stereotyped treatment is not welcome with her.

CARROT. It’s easier with carrots - washed, peeled, grated. Any size - as you like. However, it is possible with blocks, blocks - but this is if you have a couple more fresh episodes from "Dr. House" or "Grace's Anatomy".

PEPPER. Pepper is a very simple comrade: after removing the stalk, cut it into thin strips.

TOMATOES. Tomatoes, of course, should be peeled. Of course, it’s necessary to tinker, but it’s not at all difficult: make a light cross-shaped incision on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and absolutely simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean, cut into small cubes.

GREENERY. Grind, removing the stems.

Step 2. Stew vegetables in a pan - each separately.

We heat up the pan. Pour a little oil and fry the onion until golden. Transfer to a large saucepan.

We wipe the pan paper towel to remove the remaining onion cubes (otherwise they will just burn), pour in the oil, heat up and fry the carrots. In a saucepan.

We wipe the pan, add oil, fry bell pepper. In company with onions and carrots.

In order for the beets to retain their bright saturated color, add when frying citric acid.

Wipe again, top up again. This time it was the turn of the beets - and here everything is somewhat more complicated (she's the queen, remember?). First, fry, but with the addition of citric acid (it will help maintain a bright saturated color) and sugar (a subtle caramel flavor is great!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything to the pan with the rest of the vegetables.

Step 3. Stew all the vegetables together and roll them into jars.

Salt, add water and simmer over low heat for about 15 minutes.
In the end add vinegar, bring to a boil again, after which we lay out the dressing in small sterilized jars (for me, 300 ml is optimal - just for one pan of borscht).

We cover with sterilized lids, roll up, turn the jars over and wrap them in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored, using as needed.

What else is added to canned borscht dressing

If desired, you can add cabbage to the dressing, stewing it along with all the vegetables.

In addition, the following additives perfectly complement the taste of borscht in a jar:
- celery root;
- parsley and parsnip root;
— Bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Delicious to you winter borscht! Both in a jar and in a bowl.

Do you cook borscht in jars for the winter? If not, then it's wrong! Fragrant, rich and very delicious dressing for beetroot borscht it will become a real lifesaver, which will come in handy in many cases. And it is also a completely independent cold appetizer or spicy vegetable salad, which can be eaten just like that with a loaf of bread or served with meat dishes.

In addition to sweet and juicy beets, this dressing for borscht includes a fragrant onion with an expressive taste of bell pepper, a red-haired beauty-carrot, a decent amount of meaty tomatoes and fragrant garlic. Well, when all these seasonal vegetables (preferably from your garden) are combined, you get a truly fabulous bouquet of taste, color and aroma.

Probably some will convict me of laziness: they say, at any time of the year you can buy all the ingredients for dressing in the store. Why then waste time and roll up a gas station? Partly (but what is there, for the most part) it's true! Sometimes such inertia attacks me that I’m too lazy to even go to the same store. Especially in severe frost, when there is a snowstorm outside the window, and you really want something hot, tasty and satisfying. Borscht, for example.

And then she went down to the basement and brought home a magical jar of vegetable preparations. She boiled water or quickly cooked meat broth on the bone, threw a couple of potatoes into the pan and opened a jar of dressing ... Lavrushka, allspice, fragrant dill frozen in the summer in the freezer waits only an hour. Another 10 minutes and you can feed your family with fragrant hot borscht! Isn't that good luck for sloths like me?

By the way, another advantage of this wonderful gas station. It is clear that in winter almost all vegetables are sold in the store, but just think about what quality they are, how they are processed for long-term storage, and how much good they have left. And in our chic jars, albeit canned food, but cooked from fresh, sometimes only harvested vegetables. That's it!

Ingredients:

(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)

Cooking step by step with photos:

Here is a set of products for preparing borscht dressing for the winter: beets, carrots, onion, sweet pepper, 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), table vinegar we replace wine or apple in the same proportions, if% 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 it 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. Quite a lot of oil will remain 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 of citric acid, which we immediately add 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 (from the side opposite the stalk) 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.

After that, we introduce salt and sugar, mix thoroughly again and again prepare the beet dressing for borscht under the lid for about 15 minutes. I'm tired of reminding you to stir vegetables, right?

A good housewife does not lose anything in the garden and garden. And at the moment when you have to pull through vegetable beds, a lot of small and hooked root crops appear. There is an idea for processing - borscht for the winter.

Compiled original recipes you are doing two things at once - harvesting a non-standard crop and preparing a delicious vegetable dressing from it for the winter!

Borscht for the winter in jars with beets and carrots

A simple recipe for a classic borscht dressing for the winter. Is being prepared. Many vegetables are involved in the recipe, but you can change the final composition of the ingredients.

Focus on your taste. Would you like to add a little more beets? Be sure to do so. But, keep in mind, vegetables should be taken exactly 5 kg for the specified amount of spices.

Ingredients:

• carrots - 1 kg;
• onion (turnip) - 1 kg;
• sweet bell pepper - 1 kg;
• beets - 1 kg;
• 1 kg of tomatoes;
• vegetable oil refined - 300 ml;
• 5-6 art. l. tomato paste;
• head of garlic - 1 pc.;
• citric acid - 1 tsp. (with a slide);
• 2 tbsp. l. Sahara;
• 3 art. l. salt ("Extra").

How to prepare dressing:

1. Prepare your chosen vegetables. After cleaning and washing, cut into pieces.
2. Grind. Beets, carrots on a grater. And the rest of the vegetables alternately through a meat grinder. Use the large or small grill as desired.
3. Send vegetables to the pan - beets, tomatoes, peppers, carrots. Add oil, tomato paste. Also sprinkle with sugar and salt. Stir.
4. Put on moderate fire. Stir occasionally. Wait for the boil. Count the time - exactly half an hour.
5. Add onion, garlic and lemon. Stir again. Simmer the mass for half an hour at a low boil. Stir constantly.
6. In the meantime you have time to flush in warm water and sterilize jars. Don't forget to boil the lids.
7. Pack the entire workpiece in jars. Seal tightly with lids. You will get 9 cans of 500 grams. Turn the containers over on the lids, wrap them with a blanket. And when the dressing has cooled down, refrigerate.

Tip - cook the dressing in a stainless steel or aluminum cookware. In such pots and vats, a thick mass will never burn when boiled. What can not be said about enameled options.

For long-term storage, a basement, underground or cold pantry is suitable. Want to use the blank in the coming months? Leave the jars in the refrigerator.

Easy cabbage recipe

Would you like to cook dressing with cabbage? There is a recipe! For harvesting, take not selected vegetables, but those that are not suitable for long-term storage. So, even the most unsightly root crops will become a tasty and healthy dish.

In winter, add a jar of ready-made dressing to meat broth with potatoes almost at the end of cooking. Borscht will be excellent!

What ingredients are required:

• table beet - 1 kg;
• cabbage (white) - 1 kg;
• the same number of tomatoes;
• 0.5 kg of pepper, onion;
• carrots - 0.5 kg;
• 9% table vinegar - 5 tbsp. l.;
• sugar - 1 tbsp. l.;
• Salt grade "Extra" - 1 tbsp. l. (with a slide);
• sunflower oil - 100-120 ml;
• tomato paste - 3-4 tbsp. l.;
• 1 head of garlic;
• a bunch of spicy greens.

Cooking:

1. Start by cleaning and washing vegetables. After that, start cutting. Tomatoes - quarters, sweet peppers and beets - straws. Cut the onion into half rings, and pass the carrots through a grater. Place the cut into a large bowl.
2. Add oils. Place the saucepan over medium heat. As soon as the vegetables start to juice and the sauce boils, reduce the heat to a minimum boil. Cook covered.
3. In the meantime, shred the cabbage. Finely chop the garlic. Don't want to see slices of garlic in borscht? Pass the teeth through a special press. Send the cabbage and garlic to the pan with the rest of the vegetables.
4. Pour in the vinegar. Stir. Simmer under the lid.
5. Has it been 40-45 minutes since the sauce started to boil? It's time to add spices. Sprinkle sugar, salt. Add tomato paste and chop greens.
6. Stir the ingredients. Simmer another 10 minutes.
7. Arrange the hot billet in sterilized jars. Screw on the sterilized caps immediately. Turn the containers upside down. After 1-2 hours, the jars have cooled down? Refrigerate for winter!

Any cabbage will work for this recipe. Don't have white cabbage on hand? Perhaps there is a Brussels one! Borscht preparation will be stunning. Use the dressing not only for cooking borscht, but also as a cold appetizer. Complement the salad with slices of rye or black bread!

The most delicious recipe for cooking without vinegar

Do you want to prepare borscht dressing for the winter without vinegar? Right now! Use a quick and easy recipe for cooking with bell peppers and garlic.

Grocery list:

• 1 kg of white onion;
• the same amount of carrots;
• table beet - 1 kg;
• red tomatoes - 1 kg;
• 3 bell peppers;
• 6-7 cloves of garlic;
• 1 tsp lemons;
• 120 gr. tomato paste;
• 0.5 l sunflower oil;
• 2 full art. l. Sahara;
• the same amount of salt.

Cooking steps:

Rinse and clean vegetables. Do you have young carrots for cooking? Just rub it with a brush and rinse under running water.

Finely chop the beets, carrots, tomatoes and peppers in a food processor. You should get as if the products were passed through a grater. Put the vegetable mass in a cup or pan for stewing.

Puree the onion and garlic in a blender. Set aside for now.

Add sunflower oil, salt, sugar, tomato paste, citric acid to the bowl. The latter will not allow the beets to change color. Stir the ingredients. Put on a quiet fire. Cover with a lid.

Simmer for half an hour. Add garlic and onion paste. Stir. Cook for another half an hour. Do you want burnt vegetables? Be sure to stir the preparation.

Banks (pour a little water into each) sterilize in microwave oven. Use maximum power. It will take 3-5 minutes. Boil the lids.

The cup should not be removed from the stove. Carefully spread the hot vegetable mass into jars (it is convenient to use containers of 300 or 500 grams - one jar for one pan with borscht). Stopper. Leave to cool at normal room temperature.

Would you like to try a more spicy flavored borscht? Prepare your spice dressing! The following options are suitable: ground cardamom, cumin or dill seeds, ground pepper or mustard seeds.

Another variation on how to diversify the workpiece is to add an apple. Sweet and sour autumn apple will be very useful in stewed vegetable dressing. Grind the peeled fruit pulp, stew along with other ingredients.

Frozen bean soup dressing

Every housewife has a moment when there is no time to clean and chop vegetables for first courses. And in winter, you really want to please your family with delicious and healthy borscht! How to proceed? Take out the fragrant frying from the freezer and make a quick borscht.

Required products:

• 3-4 heads of white onions;
• 400 g of table beets;
• the same amount of carrots;
• 300 g of bell pepper;
• 50 ml sunflower oil.
• tomatoes - 300 g;
• dry beans - 200 g;
• fresh herbs - 20-30 g;

Cooking step by step:

1. The list of products indicates the weight of already clean vegetables, ready for cutting. Onion cut into small cubes. Grind carrots, beets through a grater. Or use food processor. Grind bell peppers and tomatoes in puree.
2. In a large saucepan, combine sunflower oil and onion. Pass a little - until transparent. Add grated vegetables, beans. Simmer for about 15 minutes.
3. Add vegetable puree from peppers and tomatoes. Cook another 10-15 minutes.
4. At the end of the stew, add chopped greens. Stir well. Cool down.
5. For packaging, take ordinary plastic bags. Do you have unused plastic jars? Use them to freeze. Place one serving of frying at a time. Tie the bags, put in the freezer.

Do you have a cool basement or subfloor in your apartment? Preparation of frying in the freezer for you great way preserve the vitamins of autumn vegetables until winter.

Recipe with ripe tomatoes

Try making a soup dressing without pepper and vinegar! The workpiece will be perfectly stored, but there is a secret in the recipe! Sour tomatoes act as a natural preservative in the dressing. They prevent vegetables from spoiling and beets from losing color.

Ingredients:

• 500 gr. onions (turnips) and carrots;
• 1.5 kg (maybe a little more) beets;
• 2-3 kg of ripe tomatoes;
• vegetable oil - 1 tbsp. (250 ml);
• coarse salt - to taste.

How to cook:

1. Grate the carrots and beets one by one through the grater. Finely chop the onion. Cut ripe (you can take crumpled) tomatoes into quarters, remember with your hands. You will receive a tomato gruel. When stewing, the gruel will boil and the tomatoes will not be visible among the burgundy beets.
2. Heat vegetable oil in a cauldron. Add an onion. Saute 10 minutes. Add carrots, simmer another 10-15 minutes. Don't forget to stir.
3. Send tomatoes to the cauldron. After 10 minutes, beets. Salt. Intervene. Wait for the boil. Then count the time - 30-40 minutes.
4. Pack the finished dressing in jars. And after cooling, send it to the underground.

Don't want to strictly follow the recipe? Adjust to your liking by adding vegetables to the pot. Add some ingredient a little more or less. You have left in the garden in autumn spicy greens? Be sure to send it to conservation.

There is another option - dry soup dressing. It's super easy to prepare. Finely chop or grate the vegetables. For 5 kg of vegetable mass, add 800 gr. coarse salt. Mix thoroughly. Arrange in jars, close with nylon lids. Store in refrigerator until required.

Recipe with beets: calculation for 3 kg

You have a big family? Do you often cook borscht? Make a borscht dressing in the fall. Enough for the whole winter! Vegetables count on 3 kg. Together with the rest of the ingredients, after stewing, you will get exactly 11 kilograms of dressing.

What will be required:

• table beets - 3 kg;
• 3 kg of tomatoes, onions;
• Bulgarian pepper, carrots - 3 kg each;
• 1 liter of sunflower oil;
• 6 chili peppers;
• 1 st. Sahara;
• the same amount of coarse salt;
• 100 ml of table vinegar (9%);
• ground black pepper - to taste;
• 1 st. water.

Cooking step by step:

1. Peel and wash all vegetables. The list of ingredients indicates the amount of peeled vegetables. Cut. Tomatoes in pieces, then grind in mashed potatoes with a blender. Chop the onion into small cubes. Pass carrots and beets through a grater. Cut the peppers into thin strips.
2. Heat the oil in a cauldron or large bowl. Sauté the onion. Add tomato puree, carrots. Put the beets and sliced ​​\u200b\u200bpepper (sweet and bitter) into the cauldron. Simmer the mass while stirring.
3. Pour in sugar and salt. Sprinkle black ground pepper to taste. Is the mass in the pan starting to burn? Pour in a glass of hot boiled water, bring to a boil. Simmer for another 1 hour 15 minutes.
4. Pour in the vinegar. Stir. Cook another quarter of an hour.
5. Lay the workpiece in jars (use 500 or 700 gram jars), tighten the lids tightly.
6. For the recipe you need table vinegar 9%. Do you only have vinegar essence? Now let's tell you what to do. Dilute 70% boiled essence cold water in a ratio of 1: 7 - 1 part of the essence to 7 parts of water. You get the same 9% vinegar.

An option on how to enrich the dressing with aroma is to take not table vinegar, but apple cider vinegar. It will be doubly useful if Apple vinegar home production.

Beets for soup for the winter without carrots and tomatoes

Would you like to use beetroot soup for an appetizer or side dish? Please! Beetroot salad with lemon juice is great for cooking not only borscht.

Make a vinaigrette with it, a salad with cucumbers or a herring under a fur coat. Beets without carrots and tomatoes are a universal preparation. It will definitely come in handy for you!

Art. l. (without slide)

per serving

Calories: 74 kcal

Proteins: 1.6 g

Fats: 3.9 g

Carbohydrates: 8.7 g

2 o'clock 0 min. Video recipe Print

In winter, take out the beetroot and cook borscht or salad with it for the whole family. Good appetite!