Beetroot dressing for the winter recipe. How to prepare classic Ukrainian borscht dressing for the winter

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 black tomatoes to the frying ground pepper, 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 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– 15 minutes grated and 20 minutes – into strips.
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.
Next 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 is formed 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.

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 in the form of a cold snack.

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 on a 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.

An interesting observation: if you want the color of your dressing to be bright raspberry, do not cover the vegetable mixture with a lid 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, sweet pepper cut 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 the carrots to it, simmer until soft, add the beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, 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

During the summer season, many different pickles and jams have already been prepared. But don’t rush to close the harvesting season. I suggest simple recipes borscht for the winter in jars with cabbage and other vegetables.

In the fall, when harvesting vegetables from the garden, we realize that not all of them are suitable for long-term storage. Where to apply them? This type harvesting will help preserve the harvest. I recommend preparing it for those who don’t have a garden. In autumn there are a lot of vegetables on sale, they are affordable.

By making borscht dressing, you will get double benefits - family budget save money and preserve vitamins, because vegetables in season are much cheaper and healthier.

Another compelling argument is that this preparation can be used not only for preparing borscht, but also as a salad or a side dish for meat dishes.

Borscht for the winter in jars - a simple recipe with cabbage, bell peppers and tomatoes

Preparing a first course with such a twist is the easiest thing to do. We cooked the broth, added potatoes, and after a while put the jar winter borscht. You don't need to do anything else. Our preparation contains everything you need for a tasty, rich soup - tomatoes, cabbage, carrots, bell peppers, onions and even herbs.

Ingredients:

cabbage - 1 kg
carrots - 1 kg
tomatoes - 1 kg
onions - 1 kg
red bell pepper - 1 kg
salt - 5 tsp.
granulated sugar - 5 tbsp. l.
sunflower oil - 250 ml
vinegar - 9% - 250 ml
parsley and dill - 1 bunch each

To prevent canned food from spoiling during storage, carefully prepare vegetables. Never use spoiled or diseased fruits. Not only the food should be clean, but also the utensils that you will use during cooking. Borscht jars and lids must be sterile.

Step by step recipe:

From those products that are mentioned in the recipe, you get approximately 4.5 liters vegetable dressing. It can be used not only for preparing first courses, but also as a tasty vegetable salad. Try it!

How to cook borscht for the winter (recipe with cabbage and tomato paste)

In the fall, it often happens that the tomatoes do not have time to ripen and I pick them green. You can also cook different things with them winter preparations. But in in this case, we won't use them. You can prepare borscht for the winter with tomato paste.

purchase tomato paste in the store, read the ingredients, there should be no dyes, because we want to prepare a healthy product.

We will need:

beets - 1 kg
cabbage - 1.5 kg
onions - 1 kg
carrots - 1 kg
tomato paste - 380 gr
odorless vegetable oil - 1 cup
9% vinegar - 4 tbsp. l.
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
garlic - 2 heads
water - 1 glass
spices: 1 tsp. ground black pepper, dry parsley and dill, 2 - 3 bay leaves

How to cook:

A very tasty preparation for winter borscht without tomatoes

I bring to your attention another version of winter borscht, which can be used both as a dressing and as a salad. It is made without tomatoes and is very tasty.

Required Products:

cabbage - 2 kg
red bell pepper - 5 pcs
onion - 5 heads
carrots - 5 pcs.
vinegar 9% -- 1 glass
vegetable oil - 1 cup
sugar - 1 glass
salt - to taste
ground pepper to taste

Step by step recipe:

Borscht in jars with cabbage, beets and beans - “Finger-lickin’ good” recipe

Beans with vegetables - isn’t it a miracle, you’ll just lick your fingers. The first dish with this dressing can be prepared without meat. This winter borscht with beans will appeal to those who love meatless dishes.

Prepare the following products:

beets - 1.5 kg
tomatoes - 1.5 kg
cabbage - 0.5kg
carrots - 0.5 kg
onion - 0.5kg
oil – 250ml
vinegar 9% – 80ml
salt - 1 tbsp
sugar - 100g
beans - 300g

Preparation:

The ingredients in the recipe yield approximately 9 half-liter jars.

Preparation for borscht without cabbage: a simple recipe in a slow cooker

As you have already seen, there is no single recipe for winter borscht. I suggest looking at the recipe without cabbage for busy housewives. The simplicity of it is that we will use a blender and a slow cooker.

Products for the recipe:

beets - 3 medium size pieces
tomatoes - 5 pcs
carrots - 2 pcs.
sweet pepper - 1 pc.
onion - 1 head
garlic - 3 cloves
salt - 0.5 tbsp. l.
sunflower oil - 125 ml
vinegar 9% - 50 ml
sugar to taste

How to cook:

Video recipe for borscht for the winter without vinegar and sterilization

Watch the video for another winter borscht recipe. It seems that the recipes are all similar, but each housewife has her own secrets and maybe this particular recipe will become yours for many years.

Preparing borscht for the winter in jars with or without cabbage - a real lifesaver for housewives. In winter, you can quickly and easily prepare a rich soup without resorting to store-bought ketchups and gas stations. All you have to do is choose the right recipe for yourself.

Good luck with your preparations.

Preparing borscht in jars for the winter will be a real lifesaver for the housewife. Its recipes are very different. All that remains is to choose the most suitable one for yourself and delight your family with delicious food all winter long. rich soup, prepared in record time.

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

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

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

The resulting product is poured into pre-prepared jars and covered with lids. The containers are turned over and wrapped in a blanket until they cool completely.

Recipe without vinegar

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

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

The beets are washed thoroughly, but not cleaned. Vegetables are boiled on high fire until soft.
Onions are sautéed in butter or vegetable oil.
The tomatoes are doused with boiling water, the skin is removed, and then cut into large cubes.
The carrots are grated, and the cabbage is finely chopped with a sharp knife.
All pre-prepared vegetables, except beets, are stewed in a frying pan with thick walls for at least half an hour.
After the specified time has passed, grated beets are added to them, after which the mass is cooked for at least another 15 minutes.
It remains to add salt and vinegar to the ingredients and transfer the workpiece to sterile jars.

2018-09-04

Hello my dear readers! Tell me, please, for mercy's sake, this is what makes our woman do year after year canned preparations? I will answer this sacramental question a little lower. In the meantime, I’ll tell you that I am also susceptible to an epidemic called “ Home canning" Mine, and many liked it. I hope that easy refueling for borscht for the winter, it will be very useful for someone.

So, it would seem that vegetables and fruits from all over the world are available in stores all year round. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. Ah, no! We are not looking for easy ways. In addition, in the summer you have the opportunity to buy, get hold of, or gather vegetables and fruits of absolutely amazing quality from your garden or dacha. Summer beets - with tight sides splashing with juice, tomatoes - sweet, sugary, fragrant, “bred” under the steppe or just country sun. About bell peppers in general you can write doggerel. This wealth will not make borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore, let’s not be lazy, arm ourselves with some kind of kitchen miracle of technology or just a ceramic knife and get started. After all, how many times does it happen that the “breadwinner” looks with pitiful eyes, and we don’t want to bother with cooking. This is where the treasured jar comes to the rescue. " Kribble-krabble-booms! and summer-smelling borscht on a quick fix already on the table.

Dressing for borscht for the winter - recipes

Beetroot dressing

Ingredients

Weight is given gross.

How to cook

First we prepare the vegetables. In my case, I need to pull the beets out of the garden, clean them from the soil, and wash them with a brush. Such specimens are not uncommon among us. Cleaning the beauty.
Now there are several options for chopping - manually, using some kind of vegetable cutter or food processor. I have an old, proven Burner,
but now, they say, there are others.

I thread the cut piece onto the spokes of the protective hood.

I work hard.

The resulting pieces are nice, but not entirely uniform in thickness. If you love cutting with a knife large quantities beets, then the cubes will turn out more beautiful. But spending so much time chopping a mountain of beets - sorry.

Place the beets into the pan. I have a vessel with an energy-saving bottom. Pour vinegar, add sugar, simmer under the lid until the beets are soft.

Let's take care of the tomatoes. Throw them into boiling water for 1-2 minutes.

Then cool in cold water.

Remove the skin and pry it off at the top with a knife.
Here they are, cleaned.

Cut into small cubes.

Place on a heated frying pan.

Simmer over low heat until completely soft and maximum liquid evaporation.

My carrots this year are elegant. There hasn't been much rain, so she's more skinny than fat. I clean it with such a convenient thing.

I rub the large ones like beets, and cut the thin ones into narrow strips.
Vegetable mix, grated on a regular grater, I don’t like it. If you are used to rubbing, then I have nothing against it.

Peel the onion and chop it into small cubes.

Peel the garlic and chop it into crumbs.

Heat up a thick-walled, preferably cast-iron, frying pan or. Add onions and carrots.

Fry until slightly golden brown, add garlic, stir.

Wash the bell pepper, cut it in half, remove the seeds, cut into strips.

Place in a frying pan and fry the mixture for about 5 minutes over low heat.

Add vegetables to beets.

We send it there stewed tomatoes, salt.

Add finely chopped dill.

Simmer everything together for 10 minutes (I missed removing the dill, but it’s in the dressing).

Pack in sterile jars.

Roll up with sterilized lids, turn upside down, cover with something warm and leave until completely cool. This will take about a day. All! Beetroot dressing for borscht for the winter is ready!

My comments

If there is little liquid in the beets when stewing, you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
Lard can be replaced with refined sunflower oil.
This version of borscht dressing is the most acceptable for me - all in one bottle. Only without cabbage, potatoes and broth - add them in winter and the summer will be very delicious borscht ready!
Beetroot dressing is a very variable preparation. Her recipes may differ significantly from each other. Some people make the twist only with beets - without peppers and tomatoes. In winter, you can add them instead, if desired, ready-made lecho from tomatoes and peppers, .
Some people even cook for the winter with cabbage, but I don’t see the point in that.
Tomato paste instead of tomatoes is also an option. But it still tastes better with fresh tomatoes.
If you want to make a dressing without vinegar, then use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make jars for the winter without beets, peppers and carrots. Also very good option. After all, sugary, meaty, fragrant tomatoes are completely absent in winter from the shelves of markets and shops. But somehow I don’t want to season the borscht with “plastic” tomatoes.

Ingredients

A kilo of the best tomatoes;
five to six cloves of garlic;
hot red pepper (optional);
dill, savory, thyme (optional);
salt.

How to prepare dressing for the winter

My comments

Choose the most suitable for preparing borscht dressing best tomatoes. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” beloved by many housewives. Good tomatoes " bull's heart"and other large-fruited "village" varieties.
Do not use spoiled fruits. They can irrevocably ruin the taste of borscht dressing!
I highly recommend putting at least a minimum amount of hot pepper into the preparation. It gives not only spiciness, but also a unique piquant taste.

Dressing for borscht from peppers and tomatoes

A variation of tomato dressing, only with the addition of juicy, meaty bell peppers. To prepare pepper dressing, it is best to take thick-walled, red, aromatic fruits.

Ingredients

A kilo of bell pepper;
two kilos of tomatoes;
hot pepper pod;
salt, sugar to taste.

How to do

It is best to skin the tomatoes, but you can also cook with the skins. Pass clean tomatoes through a meat grinder or powerful blender.
Wash the peppers, cut into strips or put them through a meat grinder.
If you are preparing a dressing from chopped peppers, boil them until half cooked in boiling water.
Cook the crushed tomatoes for thirty-five minutes, add boiled pepper, salt, spicy capsicum, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in something warm and cool.
If you prepare a dressing from ground pepper, then cook the tomatoes and pepper together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything is as always.

Hungarian recipe for borscht dressing made from red sweet pepper

Such a paste from fresh pepper You can season not only borscht, but also any soup, goulash, roast.

Ingredients

700 g of fresh fleshy red pepper;
300 g salt;
vegetable oil.

How to do

Grind the seeded pepper in a meat grinder or blender.
Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Top up vegetable oil, close with a sterile lid.
Store in the refrigerator or cold cellar. Use a clean, dry spoon to use for seasoning borscht or other dishes.

What else can you put in borscht dressing?

All sorts of additives diversify the taste of borscht. Experiment and add your own ingredients to my list.

Recently a good friend called me: “I realized that you are advertising all sorts of kitchen gadgets to support your blog.” So, I bought a food processor and a mixer, and only you are to blame for this. Now we have to use them to the fullest. Otherwise, how can I justify such a purchase to my beloved? Please write some suitable recipes for them, otherwise my hands are itching!” We talked and laughed. I went on to work, and my friend went to the market to buy vegetables for dressing. This is how it happens.

For those who enjoyed our meeting today, I would be very grateful if you share this article with your friends on social networks. Subscribe to blog updates so you don't miss interesting news.

Remember that the best day is today. Good luck! See you again!

Always yours Irina.

After the prosaic recipe, please listen to absolutely magically beautiful music.

Shigeru Umebayashi - Lovers