Winter beet salad Ogonyok. Beetroot snack for the winter

Beets are one of the healthiest vegetables, and most of the vitamins and microelements they contain are preserved even after heat treatment. This makes it possible to make beet salad for the winter in a simple way, without fear that the appetizer will lose its beneficial properties due to prolonged cooking. Therefore, such canned food is popular; many housewives prepare them for future use.

Cooking features

Knowing a good recipe is sometimes not enough to prepare a delicious dish for the winter that both looks good and can be stored at room temperature for a long time. To do this you need to know several important points.

Not all beet varieties are suitable for making salads. For preservation, you should choose culinary rather than fodder varieties. It is better to choose burgundy-colored beets that do not have brown spots or light veins. Of course, the root vegetable must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - this way it will retain more nutrients and will not lose its attractive shade.
When cooking canned food, be careful not to let the vegetable mixture boil too hot, otherwise the beets may turn white and become less appetizing.
Vinegar helps preserve the bright color of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
The jars in which you plan to put beet salad to preserve it for the winter must be washed with soda and sterilized. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beet salad - it can overwhelm the taste of the main ingredient.
You should not put a lot of sugar in beet salad, as this may make it too sweet. Don't forget that beets themselves contain a lot of sugars.

The form of slicing beets and other vegetables, as well as some features of the technology, may depend on the specific recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Beet and carrot salad

Composition (per 5 l):

beets – 3 kg;
carrots – 1 kg;
tomatoes – 1 kg;
garlic – 100 g;
vegetable oil – 0.5 tbsp.;
sugar – 125 g;
ground red pepper – 5 g;
salt – 1.5 tbsp. l.;
vinegar essence (70 percent) – 30 ml.

Cooking method:

Peel raw beets. Grate it on a coarse grater. The salad will look even more appetizing if you use a Korean salad grater to chop the vegetables. However, to simplify the process, vegetables can be minced through a meat grinder. This will save time and effort, but will not allow you to achieve the optimal consistency of the salad.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage there is no need to mix them with the beets.
Wash the tomatoes. Make cross-shaped cuts on them. Place the tomatoes in boiling water for 2 minutes. Using a slotted spoon, transfer the tomatoes to a bowl of cold water to help them cool faster. Peel and cut into small cubes.
Heat the oil in a large saucepan and add half the beets. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add remaining beets and carrots. Place the tomato pieces in the pan and pour in the juice that has released from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass them through a hand press. Add to salad, stir.
Continue cooking the appetizer for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill the prepared jars with hot snacks and seal them with metal lids.
Place the jars upside down and cover with a wool blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe for a beetroot snack for the winter is made in many Russian families, as it is economical and versatile. It can be eaten plain, spread on bread, served as a side dish, or used as a dressing for borscht.

Beet salad with garlic

Composition (per 2 l):

beets – 2 kg;
garlic – 100 g;
vegetable oil – 4 tbsp. l.;
vinegar essence (70 percent) – 20 ml;
mixture of peppers – 0.5 tsp;
salt – 20 g;
sugar – 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some people suggest grinding the garlic along with the husk. This allows you to give the finished snack a more piquant aroma, but its taste becomes less pleasant due to its coarse consistency. So, each housewife decides for herself which option to choose.
Wash and peel the beets. Cut it into thin long strips.
Heat oil in a thick-bottomed pan. Put garlic in it and fry it for 10 minutes, stirring.
Add beets, fry them with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
Place the salad in sterilized jars and seal them using a special key.
Place the jars on the lids and wrap them. Thanks to this, additional conservation will occur.

After the salad has cooled, it can be stored in the pantry.

Beetroot and white cabbage salad

Composition (per 2 l):

beets – 1 kg;
white cabbage – 1 kg;
onions – 100 g;
water – 0.3 l;
table vinegar (9 percent) – 50 ml;
sugar – 150 g;
salt – 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, you must first wash it and boil it until tender or bake it in the oven or microwave. The last option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, and healthy.
Cool the beets and remove the skin. Grate the root vegetable on a coarse grater.
Remove the wilted leaves and stalks from white cabbage. Chop the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skins from the onion. Cut the onion into thin half rings.
Place the vegetables in a saucepan and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour it over the vegetables. Place a plate on top and a jar filled with water on top of it. Place in the refrigerator for a day.
Place the salad in clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not screw them on.
Place a kitchen towel in the bottom of a large saucepan and place the jars of lettuce on it.
Fill the pan with warm water until it reaches the shoulders of the jars. Place the pan over low heat and sterilize the jars for 20-30 minutes depending on their size. It takes half an hour to sterilize liter jars, 20 minutes for half-liter jars.
Carefully, so as not to burn yourself, remove the jars from the pan and screw on the lids.
Leave the jars to cool upside down in a steam bath.

Even though the vegetables are not cooked in this recipe, the salad stands up well in winter. Cabbage retains its crunchiness and benefits in it. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who care about their health.

Beet salad with bell pepper

Composition (for 2.5 l):

beets – 2 kg;
tomatoes – 0.75 kg;
bell pepper – 0.25 kg;
onions – 0.25 kg;
garlic – 1 head;
salt – 1 tsp;
sugar – 125 g;
table vinegar (9 percent) – 35 ml.

Cooking method:

Wash the raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over the tomatoes and peel them. Cut into small cubes.
Wash the pepper, cut off the stalk. Remove the seeds from the pepper. Cut the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, combine all the vegetables, adding salt, sugar and vinegar.
Place the pan over low heat and bring its contents to a boil. Cook for 20 minutes.
Place the snack in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This appetizer also sits well at room temperature. It can be served as an independent dish, or added to soups instead of frying. The snack according to this recipe is low-calorie, since no oil is used in its preparation.

"Alenka" beet salad for the winter

Composition (for 6 l):

beets – 4 kg;
bell pepper – 0.5 kg;
tomatoes – 2.5 kg;
garlic – 2 heads;
onion – 0.2 kg;
salt – 1.5 tbsp. l.;
sugar – 30 g;
unrefined sunflower oil – 0.25 l;
table vinegar (9 percent) – 80 ml.

Cooking method:

Wash the tomatoes and dry them. Scroll through a meat grinder or grind with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender if peeled.
Peel and grate the beets.
Grind the garlic using a special press or any other method.
Peel the onion and chop finely.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Place all the vegetables in a saucepan, add oil and vinegar, add sugar and salt, stir.
Place over low heat and cook for half an hour after the vegetable mixture has boiled.
Place the snack in the jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe for beet salad was especially loved by our compatriots, so it even received a tender name.

Beet salad with tomato paste

Composition (per 3 l):

beets – 3 kg;
onions – 1 kg;
garlic – 3 heads;
vegetable oil – 100 ml;
tomato paste – 50 ml;
vinegar essence (70 percent) – 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion and cut it into small pieces.
Fry the onion and garlic in a large amount of heated vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in the vinegar essence, add tomato paste, add salt to taste. After 5 minutes, remove from heat.
Place the snack in sterilized jars and seal.
After the jars have cooled, they can be stored in the pantry.

The given recipe is one of the simplest; even an inexperienced housewife can prepare a winter snack using it. Moreover, it will not take much of her time and effort.

Beet salad for the winter is one of the most economical and popular preparations. In addition, vegetables retain their beneficial qualities in this appetizer.

Beets are a very healthy root vegetable; they have a beneficial effect on the functioning of the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet preparations are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot soup, for example.

We invite you to get acquainted with several “golden” recipes for delicious rolls.

Recipe for preparing beets for the winter

Pay attention to this recipe, it can significantly reduce your time near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a complete dressing. Moreover, this preparation is excellent as a salad or snack.

Ingredients

Servings: – + 37

beet 3 kg
onion 1 kg
carrot 1 kg
tomatoes 1 kg
sweet pepper 1 kg
sunflower oil 500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour 40 min. Video recipe Print

Remove tops from root vegetables. Rinse all vegetables thoroughly under running water.

Peel the beets and carrots. Grate using a coarse or medium grater, or for a more aesthetically pleasing look, use a Korean grater. This will allow you to get smooth and textured “noodles”.

Pour all the vegetable oil into a fairly large saucepan at once, heat it and add the grated vegetables to the bowl. Stir and fry over low heat.

At this time, peel the onion. Remove the “entrails” from the pepper and remove the skin from the tomato. In order for the peel to come off well, the tomatoes must be placed in boiling water for a couple of minutes, after making a crosswise cut.

Cut the onions, tomatoes and peppers into cubes and add to the vegetables in a saucepan.

Stir again, add granulated sugar, salt and add vinegar.

Cover with a lid and simmer for about 60 minutes.

Place the prepared vegetable mixture into sterilized jars and secure with iron lids. Turn upside down, insulate and leave until completely cool. This type of sealing has a shelf life of about a year.

Recipe for canned beets for the winter “You'll lick your fingers”

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to a vinaigrette, or simply put on the table as an appetizer or as an addition to meat with a potato side dish. This option for preparing beets for future use will be more advantageous compared to other preparations, because beets are distinguished by an almost complete absence of a vinegar aftertaste and a spicy aroma.

Cooking time: 1 hour 15 minutes

Number of servings: 10

Energy value

calorie content – 139.6 Kcal;
proteins – 3.4 g;
fats – 0 g;
carbohydrates – 31.5 g.

Ingredients

red beets – 2 kg;
granulated sugar – 100 g;
table salt – 2.5 tbsp;
table vinegar – 100 ml;
black pepper – 5 peas;
allspice – 3 peas;
spicy cloves – 1 bud;
bay tree leaf – 3 pcs.

Step-by-step preparation

Rinse the beets thoroughly with a brush so that there are no stuck lumps of earth, place them in a saucepan, fill with cold water and turn on the burner. Cook until soft. You can sometimes check whether the root vegetable is ready by piercing it with a knife.
To ensure that the skin is easily removed from the vegetable, after cooking, place it in a bowl of ice water. Clean.
Cut the boiled and cooled beets at your discretion - these can be either cubes or cubes, it doesn’t matter.
Transfer everything into sterilized jars. Do not place the pieces too tightly; there should be some space left in the jar for the marinade.
Pour 1 liter of clean water into a saucepan and bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the bulk ingredients are completely dissolved.
Pour the hot marinade over the chopped beets. Cover the containers with baked lids and re-sterilize for no longer than ¼ hour.
Roll it up with a special machine and wrap it in a cotton blanket.

Advice: If you put the beets in a baking bag, you can reduce the cooking time.

Recipe for Siberian beetroot appetizer for the winter

A jar of incredibly tasty beetroot snack is always handy, especially if guests show up unexpectedly. And there is no shame in putting such a treat on any holiday table.

Number of servings: 34

Cooking time: 1 hour 25 minutes

Energy value

calorie content – 137.8 Kcal;
proteins – 3.1 g;
fats – 5.4;
carbohydrates – 19.3 g.

Ingredients

beets – 3 kg;
garlic – 100 g;
onion – 500 g;
sweet pepper – 1 kg;
carrots – 2 kg;
hot pepper – 3 pcs.;
sunflower oil – 200 ml;
granulated sugar – 70 g;
coarse salt – 90 g;
vinegar – 50 ml.

Step-by-step preparation

Rinse the vegetables thoroughly under running water. Clean.
Grate the beet and carrots on a coarse grater and place in a frying pan with hot oil.
At this time, pass the seeded bell peppers, hot peppers and onions through a meat grinder.
Garlic - through a garlic press or grate on a mini grater.
Add all remaining ingredients to the bowl with the sauteed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add a bouquet of seasonings with ground black pepper.
Transfer the prepared beet caviar into prepared jars (you need to take care of their proper sterilization in advance). Screw on the lids. Everything is ready!

Recipe for stewed beets for the winter

A very tasty and juicy preparation that can be used as an independent dish, seasoned with mayonnaise and garlic, or added to “Herring under a fur coat.” Step-by-step recipes for the most delicious salad options with photos and videos can be found on our website.

Number of servings: 10

Cooking time: 45 minutes

Energy value

calorie content – 209.7 Kcal;
proteins – 3.4 g;
fats – 10 g;
carbohydrates – 26.6 g.

Ingredients

red beets – 2 kg;
granulated sugar – 2 tsp;
rock salt – 2 tsp;
sunflower oil – 100 ml;
table vinegar - 1 tbsp. l.

Step-by-step preparation

Boil the washed beets until half cooked, wait until they cool, and peel. It should be noted that when preparing seaming, it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way “catch two birds with one stone”.
Grind the beets in any way, depending on how you plan to use the workpiece in the future. For salad with herring, it is better to grate it on a coarse grater.
Pour oil into a saucepan with a thick bottom and add granulated sugar and salt. Using a wooden spatula, stir the mixture quickly to avoid burning. Add the processed beets and simmer for 15 minutes, also constantly stirring the mass. You can add a little water if there is not enough juice.
Finally, add vinegar and allow the product to cool slightly.
Place in sterilized containers and roll up as usual.

Advice: If desired, you can add carrots, onions or mushrooms to this roll.

Homemade beet juice recipe for the winter

Very rare among winter preparations, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everyone. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

Number of servings: 6

Cooking time: 40 minutes

Energy value

calorie content – 390.6 Kcal;
proteins – 1.5 g;
fats – 0 g;
carbohydrates – 96.1 g.

Ingredients

beets – 2 kg;
granulated sugar – 500 g.

Step-by-step preparation

Wash the beets and peel them with a sharp knife.
Chop into medium-sized pieces.
To obtain juice, you can use any convenient kitchen appliance. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed out through gauze.
Pour the juice into a saucepan, add granulated sugar and cook slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all the beneficial substances will disappear.
Pour the hot drink into glass containers (be sure to steam them first) and seal. You can also seal the jars with polyethylene lids, but in this case it is recommended to store such preparations exclusively in the refrigerator.

Note: You can supplement the preparation with cabbage or black currants. If you are making a completely vegetable drink, it is recommended to exclude sugar and make the juice salty.

Kuban beet recipe for the winter

Preservation is very simple in its implementation, but universal in use. It can be flavored with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

Number of servings: 15

Cooking time: 1 hour 30 minutes

Energy value

calorie content – 205.8 kcal;
proteins – 2.5 g;
fats – 12 g;
carbohydrates – 21.9 g.

Ingredients

red beets – 2 kg;
apples – 1 kg;
sunflower oil – 200 ml;
garlic cloves – 10-15 pcs.;
table vinegar (5%) – 100 ml;
coarse salt – 1 tbsp;
ground black pepper – ½ tbsp. l.

Step-by-step preparation

Peel the washed beets. It is best to use varieties with a rich ruby hue and very juicy pulp. But it is not recommended to use root vegetables that are too soft.
Give preference to sweet and sour apples. They need to be divided into several parts and the seed box removed.
Collect all ingredients and pass through a large mesh meat grinder. You can grate it, and if you have a food processor at your disposal, even better!
Heat the butter in a saucepan, add the beetroot-apple mixture and the garlic passed through a press. You can use both a saucepan and a slow cooker as available cooking tools, which will greatly facilitate the process.
Add spices, salt and sugar. And leave it to simmer for a long time. But do not forget to stir the mass often, otherwise it will burn and all your efforts will be in vain.
While the preparation is languishing, start preparing the jars. On average, you will get three 800 ml jars. Heat them either in the oven or hold them over steam. Don't forget to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the workpiece.

Recipe for soaked beets for the winter

For a change, many lovers of preparations make soaked vegetables without using acetic acid. They reach through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but root vegetables such as beets can also be soaked. According to this principle, food should be prepared in large barrels. But you can also prepare a similar snack for apartment residents, for example in jars. It is convenient to ferment either a whole vegetable or cut into several parts.

Number of servings: 5

Cooking time: 35 minutes

Energy value

calorie content – 113.2 kcal;
proteins – 3.3 g;
fats – 0.1 g;
carbohydrates – 25.1 g.

Ingredients

beets – 500 g;
sour apples – 200-300 g;
horseradish root – 10 g;
garlic, head – 3 pcs.;
salt – 30 g.

Step-by-step preparation

Peel the beets, roots and apples.
Cut beets and horseradish into slices, apples into slices.
Remove the husks from the garlic.
First place a layer of apples on the bottom of a clean jar, then beets on top and then horseradish. Add garlic cloves. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Fill the jars with the solution and cover with a plastic lid. Leave in this state at room temperature for at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if you have nothing on hand except beets. The main thing is to be smart. Bon appetit!

In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are a lot of interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.

There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.

Beetroot salad for the winter with fried onions

I want to present to your attention an excellent preparation - beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients - beets, garlic and onions. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.

Beetroot salad for the winter with bell peppers and onions

If you like simple but tasty preparations from affordable ingredients, then I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that you don’t have to invent something special to prepare a delicious recipe. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so preparing a delicious beet salad for the winter will not be difficult. How to cook, see.

In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to cover up a few servings of this delicious snack for the winter. But it’s very convenient in winter - we take out a jar from the cellar or pantry, and a delicious snack is already on the table, you don’t need to prepare anything special. Recipe .

Delicious winter borscht dressing with tomatoes

Despite the fact that it’s the 21st century outside, borscht in jars for the winter is still relevant! This borscht dressing can be eaten just like a salad, and in appearance it is not much different from beet salad. Recipe .

Beets pickled for the winter “Behind the Glass”

Looking for interesting beet preparations? Try making pickled beets! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And the beauty in the jars is indescribable, which is why the recipe was called “Behind the Glass.” I wrote how to cook

One of the healthiest vegetables is beets, which also have decent taste. Many housewives prepare canned beet salads due to the fact that this vegetable goes well not only with sweet and sour additional ingredients, but also with spicy ones. Therefore, before cooking, you need to decide which beet salad recipe will suit the taste of each family member. To do this, pay attention to the required ingredients.

One of the healthiest vegetables is beets.

This salad is suitable for spicy lovers. One of its advantages is that such preparation has a longer shelf life due to the presence of hot hot pepper in it.

To prepare you need:

4 kilograms of beets;
2 kilograms of bell pepper;
2 kilograms of onions;
2 kilograms of tomatoes;
2 chili pods;
15 grams of salt;
80 grams of olive oil.

Spicy beet salad is prepared according to the following principle:

Root vegetables and tomatoes are washed and peeled.
Bell peppers are washed, freed from seeds and stalks.
Oil is poured into the frying pan.
The pepper pulp is cut into slices, the tomatoes are turned into paste using a meat grinder, the beets are boiled for 35 minutes and then grated.
The onion is peeled, finely chopped, and fried until golden brown.
The beets are transferred to the frying pan along with tomato paste. The mass is fried for 7 minutes.
Pour onion and pieces of peeled chili into the frying pan. Mix everything, add salt, and simmer for 1 hour.
The finished salad is laid out in pre-sterilized glass containers, rolled up and cooled upside down, wrapped in a warm cloth.

The appetizer prepared according to this recipe should be stored in a cool, dark place. Due to the fact that it contains hot chili peppers, it is not necessary to store the winter salad in the refrigerator.

Classic beet salad for the winter (video)

Simple salad with garlic and vinegar

Pickled beets seasoned with garlic are an excellent option for a winter snack, which can not only vitaminize the body, but also increase its immunity. To prepare you will need:

1 kilogram of beets;
1 garlic head;
1 dessert spoon of salt;
1 liter of water;
100 grams of sugar;
100 milliliters of vinegar;
75 milliliters olive oil.

To quickly prepare beetroot soup, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above 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 sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl 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.

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

Now add chopped chili pepper and ground red pepper. Be sure to taste the chili; if it is very hot, then half a pod is enough.

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

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

Place the prepared hot beetroot soup into warm, sterilized jars and compact well so that there are no air pockets left. Pour a layer of olive oil on top; it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

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

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

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma will go through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are 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 aromatic borscht. Use a simple homemade recipe for aromatic preparations for borscht and beetroot soup now, so that later you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beets 1.2 kg
Garlic 150 g
Onions 1 kg
Greens 300 g
Bell pepper 0.5 kg
Rock salt 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 take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets; they give the borscht a beautiful color and a sweet taste.

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

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

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

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

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

Before adding salt to the beetroot soup, 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.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, peel them from the top layer and tails, and then grate the bright vegetable on a grater with small holes.

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

Combine the prepared beets and tomatoes in one common deep container, then 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 has passed, add chopped hot pepper and garlic cloves passed through a press to the boiling preparation. Following these ingredients, add granulated sugar and salt to the mixture. Mix all ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup 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. Peel beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes, they may not be too small in size, later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and 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, place into sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot soup 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 simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

carrots - 0.5 kg;
onions - 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. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, always stirring. Then add the tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Turn over jars of very tasty, aromatic, richly colored beetroot dressing prepared for the winter and wrap until completely cool. This preparation is stored at room temperature.

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

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

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

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

Take white cabbage. This recipe for borscht dressing for the winter uses Savoy cabbage - it is a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to form 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 add a little less sugar - such tomatoes are usually sweetish.

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

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

Place all the chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring.

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

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

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

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

When the borscht dressing has cooled, 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 g
vinegar 9% - 50 ml
citric acid - 0.5 tsp.

Here is a set of products for preparing a dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any refined oil (I use sunflower), 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 equal proportions, if % the same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Undoubtedly, you can choose any convenient grinding method, but I strongly recommend doing it as I write below. Believe me, borscht in which the beets are cut into thin strips is many times tastier than the one in which the vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly 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 simultaneously cook vegetables 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 vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell 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 the pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from 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 in it.

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

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. 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 excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need just a little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take a different amount of time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. 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. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

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

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them 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. Place the boiling beetroot dressing into jars.

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

In total, from the specified amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

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

Carrots 3 pieces
Onions 3 pieces
Salt 1 teaspoon
Beetroot 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated 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, limp vegetables. For cooking you will need a pan with a thick bottom and small glass jars.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

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

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

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

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

Immediately pour out the sunflower oil and add tomato paste.

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

Grate the garlic cloves on a fine grater or squeeze through a press.

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

Remove containers and place on a towel. The jars should dry and cool.

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

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

Don't forget to stir the mixture periodically during cooking. Then turn off the heat and take the jars.

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

Use your hands to secure the iron lid tightly. You don’t have to turn the jars upside down, but simply cover them with a towel on all sides. Leave it in this position for about a day, then take it to the cellar. The result is a juicy and beautiful beetroot dressing.