Light borscht dressing. Borscht dressing with cabbage for the winter - recipe

Borscht dressing for the winter with beets, carrots and tomato paste will help you out when you suddenly run out of vegetables at home. It also happens that the housewife discovers at the last moment that she has run out of beets and carrots and needs to cook. In such cases, a jar will help ready to fill, which will contain not only beets and carrots, but also sweet peppers, onions, tomato paste and even garlic. In general, such a jar will become the most delicious dressing for borscht and you won’t have to peel vegetables or get your hands dirty, but just put a couple of spoons into boiling borscht and the dish will cook by itself.

- 500 grams of beets,
- 300 grams of carrots,
- 200 grams of sweet pepper (ratunda),
- 300 grams of tomato paste,
- 200 grams of vegetable oil,
- 1 large onion,
- 70 gram of vinegar,
- 4 cloves of garlic,
- 50 grams of granulated sugar,
- 10 grams of salt.

Recipe with photos step by step:

Peel the roundunda pepper, cut into small cubes, and chop the onion in the same way. For this preparation, you can use any sweet pepper. I have in in this case was ratunda, so I used it.

Grate root vegetables (beets and carrots) using a grater. The large side of a grater is ideal.

Place the vegetables in a frying pan or other container in which it will be convenient to simmer. I have large frying pan, in which you can not only fry, but also stew.

Salt all ingredients, add sugar. Salt does not play a big role, so sprinkle it a little, because the broth for borscht is always salted, and the preparation should not be very salty. Salt is added for taste, so add some salt to the vegetables.

Pour oil into the pan and start frying. You need to fry over medium heat so that the vegetables do not burn.

After 10 minutes, add tomato paste to the pan, also squeeze the garlic through a press.

Once the vegetables and tomato paste have been stewed for 10 minutes, you can now pour in the vinegar. Stir the mixture, let the vegetables boil and immediately remove from heat.

Place the mixture in jars, which must be washed and steamed in advance over a kettle.

Roll up jars with borscht dressing with lids, cool under a blanket and place on long-term storage to the pantry.

Ready-made borscht dressing will save you time and in a few minutes you can cook delicious and rich borscht. Bon Appetite!
You can also make it tasty and convenient

Today tochka.net will tell you how to prepare borscht dressing from popular vegetables. Borscht dressing for the winter already in the name itself conceals a decoding of its purpose. So that you can cook without problems and unnecessary fuss borsch. Pre-prepared borscht dressing for the winter will help you.

And if you have your own garden where you grow carrot And beet. then borscht dressing for the winter will allow you to preserve these vegetables until the coldest weather.

Borscht dressing for the winter - ingredients:

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

Borscht dressing for the winter - preparation:

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

How to prepare classic Ukrainian borscht dressing for the winter

Hello, dear friends!

No other cuisine in the world is so original, tasty and hearty first dishes like borscht. No wonder he won the hearts of housewives in different countries, and in 2015, borscht with pampushki became the TOP dish in the best English restaurants.

You can cook borscht all year round, because its recipe includes products that can be stored for a long time. But now in city apartments there is practically no space to store beets, carrots and cabbage until the next harvest. Yes, working housewives also don’t have enough time to stand at the stove for hours.

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

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

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

Therefore, we recommend preparing borscht dressing with a reserve - it definitely won’t go to waste. This recipe is used on an industrial scale to prepare dressing by many canneries in the Balkan countries and in Belarus, and also tested many times by our hostesses.

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

Components:

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

Step by step recipe

Preparing the jars - wash and dry in the oven.
Wash all vegetables thoroughly and remove skins and stems. Grate the beets and carrots on a coarse grater or into strips (as in Korean). Cut the onion into half rings.
Cut the pepper into strips.
Pour boiling water over the tomatoes, remove the skin and chop. You can simply pass it through a juicer.
Sprinkle the beets with sugar, compact and set aside for 15 minutes.
Fry the onion in vegetable oil until half cooked, add the carrots and simmer for another 15 minutes, stirring constantly.
Separately, stew the beets in own juice– Grated for 15 minutes and into strips for 20 minutes.
Pour out tomato juice(it can be replaced with 0.5 liters ready-made pasta or sauce) fry and simmer for 5 minutes.
Add bell pepper and stir constantly until cooked - this will take 7-8 minutes from the moment of boiling.
Combine the mixture with beets, salt and add pepper.
Simmer everything together for 5 minutes and place in heated dry jars, pour 1 teaspoon of vinegar on top of the dressing.
Further open jars Place in a warm oven and heat for 5 minutes at a temperature of up to 150 degrees. Thanks to this, a protective crust forms on the surface and the dressing can be stored unchanged for 2-3 years. Roll up the lids. No need to turn over! Just wrap it up until it cools down.

Recipe for preparing borscht dressing for the winter

cooking method

We thoroughly wash and clean all vegetables.
Grind carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
Slice in small pieces bell pepper
Tomatoes must be peeled. To make this easier, dip the tomatoes one by one, first in boiling water, and then in cold water and the skin will come off on its own. Wipe the peeled tomatoes.
Place the fried mixture of vegetables into a container of a suitable size, add bell peppers and tomatoes. You need to simmer the whole mixture for about half an hour, and then add herbs, salt, garlic, sugar and Bay leaf. Then simmer for about five more minutes.
Place the prepared borscht dressing for the winter in clean, dry jars and cover with lids.
Borscht dressing according to this recipe is completely ready after it has cooled completely. The jars should be cooled by covering them with a warm blanket.
Having such a preparation on hand, in winter you will only need to cook the broth, throw in the potatoes and the finished dressing.

Report a recipe error

Personal impressions of the recipe:

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

In summer and autumn, many housewives prepare all kinds of preserves for the winter. Today we have borscht dressing for the winter, it’s delicious, you’ll lick your fingers! The recipes are simple, the results are excellent. Opening a jar of finished products, and in 20-30 minutes you will have a hearty and delicious first dish. In addition, all vegetables are much cheaper in summer than in winter, which is a clear financial savings.

Borscht preparation with beets and carrots without tomatoes and peppers

Products:

2 kg beets;
2 kg carrots;
2 kg ripe tomatoes;
2 kg of onion;
100 ml 9% vinegar;
4-5 bay leaves;
200 grams of sugar;
600 ml vegetable oil;
5 tbsp. spoons of salt;
150 ml plain water;
20 pieces of peppercorns.

For the preparation you will need a large saucepan of 10 liters, 700 g jars - 10 pieces. The weight of the listed vegetables is given in peeled form, so after peeling the vegetables, they need to be weighed. If such a quantity seems huge to you, then you can simply divide the products into half.

Peel all vegetables, weigh, grate beets and carrots, you can use a food processor to reduce preparation time.
Grind the tomatoes in a blender.
Many housewives prefer beets in borscht, cut into thin strips; this, of course, will take much longer.
Tomatoes can be crushed in a blender with skins, or you can peel them. This is also for those who have more time and patience. Here it’s up to you to decide how to chop, but even with the skin, the tomatoes are crushed very well and do not spoil the taste of the borscht.
There are also options for onions: chop them by hand, cut them into small cubes, or pass them through a coarse grater.
Pour oil into a large saucepan, add carrots, then beets and onions. Pour in the oil, mix thoroughly with a large spoon and pour in 1/3 each of water and vinegar.
Make the fire low, the vegetables must release their juice, otherwise they can immediately burn over high heat.
As soon as the dressing releases the juice, increase the heat and wait until it boils.
Immediately reduce the heat again so that the vegetables gurgle slightly.
Now you can cover the pan and leave for a quarter of an hour. During this time, be sure to stir twice. Then add tomatoes and all other products.
Mix well, cover and leave on low heat for another 30 minutes. Add bay leaves 10 minutes before the end of stewing of vegetables.
While the preparation is stewing, prepare the jars and lids, everything should be washed baking soda and sterilized.

The time is up, you can carefully fill the jars with winter preparations, and you don’t need to turn off the heat, just reduce it to a minimum. Close immediately glass containers key, turn over and cover.

That's all. In winter, it’s even easier to boil the broth if you’re cooking with meat, without meat. Cook the potatoes, add cabbage, herbs and stock. Borscht is ready in 20 minutes. Fast, isn't it? Therefore, it’s worth working for one day to save time in winter, especially if you also have work, children and a husband on your shoulders in addition to home.

In winter you can cook something delicious using this preparation.

If the whole preparation does not go away at once, and you are not going to cook again in the near future delicious borscht and you’re worried that it won’t spoil, don’t worry, just lubricate the lid that you use to close the open one winter preparation, mustard. It will prevent the product from deteriorating and prevent the appearance of mold, which often appears in open canned tomato paste.

Borscht dressing with bell pepper and tomato paste

This preparation is suitable for lovers of bell peppers. The borscht turns out aromatic, tasty and smells like summer.

Products:

1 kg of beets and carrots;
Half a kilo of white onion;
400-500 g sweet pepper;
5-7 cloves of garlic;
400 g tomato paste;
250 ml odorless oil;
5 tbsp. spoons of sugar;
90 ml vinegar;
3 tbsp. spoons of salt;
½ chili pepper optional.

Peel, wash all root vegetables, remove the stalk and seeds from the pepper.
Grind as follows: chop the onion and garlic finely, the beets and carrots on a coarse grater or with a sharp knife into thin strips, and the pepper into small cubes.
Pour half the oil into a large saucepan, add the beets, pour in half the vinegar, simmer for 3 minutes, then simmer the carrots for 3 minutes, and so on for all the vegetables.
At the end, pour out the remaining oil, add salt and sugar, add tomato paste.
Mix everything well, leave on medium heat for 20-25 minutes, stirring occasionally. At the end, pour in the remaining vinegar, let it boil and spread over sterile jars, filling the workpiece to the top.

Preparation for borscht with cabbage

Products:

1 kg carrots;
2 kg cabbage;
3 beets;
Faceted glass of butter;
800 grams of onion;
5 peppercorns;
2.5 tbsp. spoons of salt;
2-3 bay leaves;
¾ cup vinegar.

Peel and wash all products well, especially if we are talking about root vegetables straight from the garden.

Chop the onion into half rings, carrots and sweet beets chop using a grater, chop the cabbage with a large sharp knife or on a special grater.
Place all the vegetables in a stewing bowl, pour in the oil, stir so that the oil spreads over all the vegetables. Boil over medium heat for 10 minutes, then pour in all the other ingredients.
Reduce heat slightly and leave to simmer for 40 minutes. Then pour into clean jars and quickly close.

In winter, all you have to do is boil the meat, peel the potatoes and add herbs if desired.

Borscht dressing for the winter turns out to be very tasty according to these recipes, you will lick your fingers, everything is infused, soaked in each other’s juices. And if you consider how much time and money it will save in winter, it’s absolutely beautiful!

See also, cooked according to the classic recipe.

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

There are many options for dressing borscht. This could be borscht dressing for the winter in the form of a regular one. stewed beets, and beets with onions and carrots, and real borscht with cabbage, when it is enough for you to cook the broth and potatoes in it. Choose for yourself what is more convenient for you to cook, and we offer you all the options.

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

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

You can add other ingredients 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.

Borscht dressing with cabbage

Ingredients:
3 kg beets,
2 kg 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.

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

Interesting observation: if you want your dressing to be a bright crimson, don't cover it. vegetable mixture cover while cooking.

Dressing for borscht with sweet pepper

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

Preparation:
Peel and chop the vegetables: grate the beets and carrots on a coarse grater, cut the onion into cubes or strips, cut the bell pepper into thin strips or cubes. In a wide saucepan or basin, combine oil, vinegar, salt and sugar, boil, add all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir to avoid burning. When the time is up, place in sterilized jars and seal immediately. Turn the jars over and wrap them up.

This dressing can also be prepared in the form of caviar: simply pass all the vegetables through a meat grinder and simmer for an hour. The result is not only a dressing, but also an excellent snack!

Borscht dressing with beans

Ingredients:
2 kg cabbage,
1 kg of tomatoes,
500-700 g beets,
500 g onions,
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.

Preparation:
Soak the beans for 12 hours in advance, then boil until half cooked. Chop the vegetables, pass the tomatoes through a meat grinder or chop using a blender. Heat vegetable oil in a container for cooking salads, put beets and carrots in it, simmer for a while, then add onions. While the vegetables are stewing, grind the cabbage with salt until the juice releases and add it 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 vinegar, simmer for another 5 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Borscht dressing with beans (option 2)

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

Preparation:
Pass the tomatoes through a meat grinder or chop using 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 salad bowl, then place all the vegetables, beans and tomato mixture into it. Add salt, stir and simmer over medium heat for 40-50 minutes from the moment it boils. At the end of cooking, add herbs and vinegar, heat well and place in sterilized jars. Roll it up, turn it over, wrap it up.

You can add garlic to taste, as well as hot pepper, to all borscht dressing recipes. It all depends on the tastes of your family. Add garlic towards the end of cooking to preserve its flavor as much as possible. You don't have to remove the seeds from hot peppers to make their hot taste brighter.

Borscht dressing with herbs

Ingredients:
3 kg beets,
3 kg sweet pepper,
2 kg 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 greens (parsley, dill, cilantro to taste),
3 bay leaves,
black peppercorns.

Preparation:
Puree the tomatoes with a blender or pass through a meat grinder, after removing the skin. Grate the beets and carrots on a coarse grater. Cut the onion and bell pepper into cubes. In a wide container for cooking salads, heat the vegetable oil and simmer the onion in it until transparent, add carrots to it, simmer until soft, add beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, stir and simmer over low heat for 30 minutes. Place a bay leaf, pour in vinegar, heat for 5 minutes and add chopped herbs. After a couple of minutes, you can put the dressing into the jars. 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 be “harmful” in the twists - if there is a lot of it, the jars may swell.

Here's one for you interesting recipe dressing for borscht - from beet tops.

Borscht dressing made from beet tops and sorrel

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

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

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

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

Happy preparations!

Larisa Shuftaykina

Recently, our son is a student, and this conservation helps him out a lot. And, to be honest, we often use such gas stations. You come home from work late at night, tired, hungry, and have no strength, but with the help of this preparation you can quickly prepare a delicious and aromatic borscht! And everyone at home will say: “Thank you!”

Cooking recipes delicious dressing There are many. You can choose your favorite one or prepare it with different ingredients. Then every time you will have a new borscht, not similar to the previous ones.

The most delicious borscht dressing for the winter: recipe with beets, carrots and tomato paste

This is one of the most popular recipes. I stock up on borscht dressing for the winter with beets, carrots and tomato paste, but without cabbage. It's easy and quick to prepare. I get vegetables from my garden.

Note to the hostess: A variety of vegetables are suitable, including not very beautiful ones. The main thing is that they are fresh and not spoiled. You can make the dressing without bell peppers if you don't like them. Just put more carrots or beets instead of peppers, but the total weight of vegetables should remain the same.

Ingredients:

1 kg beets;
0.7 kg carrots;
400 ml tomato paste;
0.6 kg bell pepper;
250 ml vegetable oil;
0.6 kg onions;
A third of the pod hot pepper(optional);
6-8 cloves of garlic;
3 tbsp. spoons of kitchen salt;
5 tbsp. spoons of granulated sugar;
90 g vinegar (9%).

How to prepare the dressing ( detailed description with photo):

Wash the vegetables carefully, brushing off all dirt, peel them, and wash them again.
Grate the beets and carrots (or chop them in a food processor). Cut the onion into small cubes. Remove the core and seeds from the bell pepper and cut it into cubes or thin strips. Garlic and hot peppers cut into small pieces.
In a deep frying pan or saucepan, heat 2 tablespoons of oil (refined). Add the beets and fry them, stirring, for 8-10 minutes. Then carefully remove with a slotted spoon and transfer to a saucepan. Make sure that more oil remains in the pan.
Then fry the carrots. You can add a little oil. Fry until browned. Transfer to a saucepan with beets.
Next, in the same frying pan, fry the onion and bell pepper in turn until golden brown. Add oil as needed.
The vegetables can be fried all together in a deep frying pan, laying them out one by one: first beets, then carrots, onions, bell peppers and tomato paste.
Add salt, sugar, tomato paste, garlic, hot pepper to the pan with fried vegetables. Add the remaining vegetable oil. Mix well and put on fire.
After boiling, simmer, stirring, for about 20 minutes. Then add vinegar, bring the vegetable mixture to a boil and turn off.
Place the dressing into sterilized jars (500-700 ml) and screw on the lids. I usually sterilize the jars over steam and scald the lids with boiling water. You can also get jars with reusable screw caps, which is very convenient.

Let's turn our blanks over and wrap them in a warm blanket. After a day, we will move it to a cool, dark place (for example, in a cellar, on a balcony or in a refrigerator). Convenient home gas station ready with tomato paste.

To prepare borscht from the dressing, boil the broth, then add shredded cabbage and chopped potatoes. After the water boils, cook for 10 minutes, then add the dressing (usually half a jar for a 3-liter pan). Cook for another five minutes, season with herbs, bay leaf, black ground pepper. AND delicious borscht ready!

Tip: You can also cook from the dressing Lenten borscht on the water. Then the total cooking time will be even shorter. When serving, this dish can be seasoned with sour cream and sprinkled with fresh or dried herbs.

Borscht dressing with beets, carrots and cabbage

To make the borscht cook faster, I often prepare borscht dressing for the winter with cabbage, the recipe for which I am happy to provide you with. The preparation itself will require a little more time and effort, but in winter there will be less hassle in the kitchen.

Ingredients:

1 kg beets;
1 kg cabbage;
300-400 g onions;
500-600 g carrots;
900-1000 g bell pepper;
900-1000 g tomatoes;
20-250 g parsley;
50-60 g garlic (1 head);
Bay leaf, black peppercorns, a little vinegar (7%).

For filling:

300 g tomato paste (optional);
5 tbsp. spoons of salt;
6 tbsp. spoons of sugar;
1.1 liters of water.

How to prepare dressing with cabbage and beets:

Wash the beets and carrots thoroughly. Place in separate pans and boil until tender. The beet will take longer to cook. So that he can keep his bright color, you can add a little citric acid or vinegar to the water when cooking. Then drain the water and leave to cool.
Meanwhile, chop the cabbage. After peeling and washing the onion and sweet pepper, cut them into small cubes. Chop the washed parsley.
Place the tomatoes in boiling water for half a minute, then transfer them to cold water. Now you can easily remove the skin from them by slightly prying it with a knife. We pass the tomatoes through a meat grinder or grind them in a blender.
To pour, boil water in a small saucepan. Add salt, sugar, mix. Dilute the tomato paste with a small amount of water, stir and pour into the pan. Warm the mixture for 1-2 minutes.
Now place the chopped vegetables in a large 10-liter saucepan, add chopped garlic, then add the filling. Mix everything, bring to a boil and cook for ten minutes.
Peel the boiled beets and carrots and grate them on a large-mesh grater. Place the root vegetables in a saucepan with vegetables and filling, stir, and cook for another five minutes after boiling.
In each sterilized jar put 5-6 peppercorns, 1 bay leaf and 1 teaspoon of vinegar. Then pour in the dressing and roll up the lids. Turn it over, wrap it up, and leave it until it cools.

For borscht you will need to boil the broth, then add potatoes and the stock with beet, carrots and cabbage, boil for 10-15 minutes. The first dish is ready! I like that it is already with parsley, which gives the borscht a mind-blowing summer aroma.

Preparing borscht dressing is easy. But if you want to look at the whole process in detail, I suggest you familiarize yourself with the following interesting video recipe:

Simple borscht dressing without tomatoes

I often make borscht preparations without tomatoes or tomato paste, and add tomatoes while preparing the first course. You can take it canned tomatoes or ready-made tomato paste, in portions. The good thing about this preparation is that it can then be served as a salad or used as a base for vinaigrettes.

Ingredients:

3 kg of beetroot (beets);
0.8-0.9 kg of onions;
1 kg carrots;
2 kg cabbage;
200 ml vegetable oil;
0.75 cups table vinegar (9%);
2.5 tbsp. spoons of salt;
5-6 pcs. black peppercorns;
2 pcs. bay leaf.

How to cook:

Wash the vegetables thoroughly in running water. Peel the carrots and beets and grate them on a grater with large holes. White cabbage chop into thin strips. Peel the onion and cut into half rings.
Take a large saucepan or basin and add chopped vegetables there. Add water and vegetable oil (preferably refined). Light a fire on the stove and bring the contents to a boil.
Then cook, stirring occasionally, over low heat for about ten minutes. A large wooden spoon works well for stirring. We don’t close the lid tightly, just cover it to preserve it. saturated color vegetables
Now add seasonings and salt, pour in vinegar. Simmer, stirring, for forty to fifty minutes. Be careful not to burn the contents. If necessary, add a little water.
In the meantime, sterilize the jars - either over steam, or in the oven or microwave. Boil the lids in boiling water for 5 minutes or simply scald them. Ladle the hot dressing into the jars and screw on the lids.

As you can see, completely simple recipe borscht dressing for the winter with beets, cabbage and carrots, but without tomatoes. Try it - I'm sure you'll like it.

How to close a dressing without vinegar

I make this preparation without cabbage; I add it already in the process of preparing borscht from the dressing. But the main advantage of this preservation is that it does not contain vinegar. My friend doesn't like vinegar and generally sticks to the rules healthy eating, so she often prepares dressing according to this recipe.

What is characteristic is that the absence of vinegar does not affect the color of vegetables and the safety of the product at all. Before stewing, you can sprinkle the beets with a small amount lemon juice, although this is not at all necessary. The fact is that tomatoes contain a sufficient amount of the acid we need. We’ll just use proportionately more tomatoes in this recipe.

Ingredients for borscht dressing for the winter without cabbage and vinegar:

3 kg of tomatoes;
2 kg carrots;
3 kg of sweet pepper;
2 kg of onion;
3 kg beets;
400 ml vegetable oil;
5 tbsp. l. salt;
350 g sugar;
Hot pepper, garlic, herbs - to taste and desire.

How to cook:

Wash the tomatoes, scald them with boiling water and remove the skin. Grind the tomatoes through a meat grinder. Let's fish out the large grains from the mixture so that everything is beautiful.
Pour the tomato mixture into a saucepan, add vegetable oil, add sugar and salt. Now put it on the fire and bring it to a boil. Then reduce the heat and simmer for 10 minutes. Stir the mixture periodically.
At this time, cut or grate the remaining vegetables. Bell pepper need to be cleaned of white entrails and seeds, cut into strips or cubes. Beets and carrots can be chopped into thin strips or grated. Cut the onion into half rings.
Pour the vegetables into the pan with the tomato mixture, stir, simmer for about 15 minutes. At the very end of cooking, add chopped garlic and hot pepper, washed and chopped fresh herbs. You can add other seasonings to suit your taste.
Pour the hot dressing into steamed jars and close with sterilized lids. Let's turn the jars over and wrap them up warm towel or a blanket. Let it sit like this for at least a day.

After cooling, store in a cool, dark place. The mixture will be sharp-sweet, without the sourness characteristic of vinegar.

Tip: The dressing can be perfect for salads, as well as for baby food(after three years). Of course, if we are preparing for children, then hot spices we don't add.

Now you know the most different and detailed recipes aromatic borscht dressing for the winter: with beets and carrots, tomato paste and cabbage. Therefore, prepare fragrant and healthy borscht it won't be difficult anymore. You can experiment and add something of your own, your favorite spices and herbs. Enjoy your meal!