Borscht for the winter beet carrot onion. Preparation for borscht

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

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

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

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

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

Borsch dressing with cabbage

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

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

An interesting observation: if you want your dressing to be bright crimson, leave it uncovered. vegetable mix cover while cooking.

Dressing for borscht with sweet pepper

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

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

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

Borsch dressing with beans

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

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

Borsch dressing with beans (option 2)

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

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

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

Borsch dressing with herbs

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

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

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

And here's one for you interesting recipe dressings for borscht - from beet tops.

Borscht dressing from beet tops and sorrel

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

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

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

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

Good luck preparing!

Larisa Shuftaykina

During the summer season, many different pickles and jams have already been prepared. But do not rush to close the harvest season. I propose simple recipes borscht for the winter in jars with cabbage and other vegetables.

In the fall, removing vegetables from the garden, we understand 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 cooking for those who do not have a garden. In autumn, there are many vegetables on sale, they are affordable.

Having made borscht dressing, you will get a double benefit - family budget save and save vitamins, because vegetables in season are much cheaper and healthier.

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

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

Preparing the first dish with such a twist is the easiest thing. We boiled the broth, added potatoes, and after a while they put a jar winter borscht. Nothing more needs to be done. Our preparation has everything you need for a delicious, rich soup - tomatoes, cabbage, carrots, sweet peppers, onions and even greens.

Ingredients:

cabbage - 1 kg
carrots - 1 kg
tomatoes - 1 kg
onion - 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, diseased fruits. Not only 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 voiced in the recipe, approximately 4.5 liters are obtained vegetable dressing. You can use it not only for cooking first courses, but also as a delicious vegetable salad. Try!

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

In autumn, it often happens that tomatoes do not have time to ripen and I shoot them green. They can also be used to prepare various winter preparations. But in this case, we will not use them. You can cook borscht for the winter with tomato paste.

buying tomato paste in the store, read the composition, there should not be dyes, because we want to prepare a healthy product.

We will need:

beets - 1 kg
cabbage - 1.5 kg
onion - 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 each ground black pepper, dry parsley and dill, 2 - 3 leaves of parsley

How to cook:

Delicious 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 sweet pepper - 5 pcs
onion - 5 heads
carrots - 5 pcs
vinegar 9% -- 1 cup
vegetable oil - 1 cup
sugar - 1 cup
salt - to taste
ground pepper taste

Step by step recipe:

Borscht in jars with cabbage, beets and beans - recipe "Lick your fingers"

Beans with vegetables - isn't it a miracle, you 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 - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
oil - 250ml
vinegar 9% - 80ml
salt - 1st l
sugar - 100g
beans - 300g

Cooking:

From the products according to the recipe, approximately 9 half-liter jars are obtained.

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. Its simplicity is that we will use a blender and a slow cooker.

Products for the recipe:

beets - 3 pieces of medium size
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 recipe for winter borscht. It seems that the recipes are all similar, but every housewife has her own secrets and maybe this particular recipe will become yours for many years to come.

Harvesting borscht for the winter in jars with or without cabbage - real lifesaver for housewives. In winter, you can quickly and easily cook rich soup without resorting to shop ketchups and refills. It remains only to choose the right recipe for yourself.

Good luck with your preparations.

Having decided to close the jars of borscht dressing for the winter, I wanted it to turn out to be a bright beetroot color. And that nothing had to be overcooked. As a result, such a bright and extremely fragrant borscht dressing for the winter with beets and carrots came out. I doubt that you will find a simpler recipe: all vegetables are cut or grated, mixed, poured with marinade and stewed until tender. The dressing turned out to be so tasty that the husband managed to eat a third of the pan, deciding that it was such a warm salad. A dressing is being prepared without garlic and without spices - they can then be added to the borscht to taste. I have already conducted an experiment and appreciated the convenience of making borscht from such ready refueling. I cooked the broth, chopped potatoes with cabbage, boiled for 20 minutes, knocked a jar of borscht dressing into the pan, added spices and salted it after 10 minutes - and that's it, a chic borscht is ready, over which you would have to bend your back for at least an hour. And the taste is excellent! In general, I recommend. Such a preparation is definitely worth preparing. Fortunately, beets, carrots, peppers, tomatoes and onions are now all fresh, freshly harvested, juicy. They give a lot of juice - you do not need to add water to the marinade at all. I made several jars of different sizes - for borscht for a large family, for a variant for two and a “selfish” jar - it happens that only I want borscht in this house, but you must admit, this is nonsense - to cook borscht for one person. But with refueling, this is implemented in two clicks. I will not continue to paint the merits of this wonderful winter harvest. Let's get down to business.

Ingredients for 2 liters of borscht dressing:

Beets - 1 kg (5 pieces of medium size),
Carrots - 3 large,
Sweet pepper - 4 medium,
Onion - 3 medium
Tomatoes - 300-400 g (if cream, then 5-6 pieces)

Vinegar 9% - 40 ml,
Odorless vegetable oil - 70 ml,
Sugar - 3 tablespoons,
Salt - 1 heaping tablespoon

How to cook borscht dressing for the winter

I have already said, but just in case I will repeat: this is a very simple recipe for dressing for borscht. And therefore, further we will talk mainly about how we will grind various vegetables and put them in a bowl. It is better to take a larger size, I have everything in a five-liter.

Let's start with beets. It will need to be washed, peeled and grated. I took a grater for aesthetics Korean carrots. But you can also use the regular one. Or, if you wish, cut the beets into thin strips. Get ready for the fact that you have to apply some physical effort - beets are a fairly tough vegetable. And, frankly, I regretted that I had not invited my husband to grate beets.

Wet is easier. It is juicy and rubs easily. And, of course, do not forget that it also needs to be cleaned and washed thoroughly. If there are any stains on it, then remove it. But it is better to take vegetables without flaws.

We clean the bulbs from the husk. I have them huge, so one and a half pieces were enough. I cut them first into half rings, and then I cut them into three parts - just so that the dressing was homogeneous.

We also wash the pepper, cut it in half, remove the seeds along with white veins - they are bitter. And we cut it into such thin strips. Then we’ll chop it across.

My tomatoes, divide in half, cut out the white center and the place where the stalk is attached. Tomatoes can be simply cut into slices. If you have them large, then quarters.

Mix vegetables. We put the pot on the stove. Turn on medium heat. Before you bring the vegetables to a boil, you need to give them the opportunity to react with the marinade and give the juice. This takes approximately 20 minutes.

We look into the pan, mix the vegetables. We see that the juice is already enough. We switch the heat to maximum, bring the borscht dressing to a boil, again reduce the heat to such a state that the vegetables gurgle slightly, close the pan with a lid and leave to cook for half an hour. Perhaps the vegetables will become soft earlier. My gas station was ready in 20 minutes.

By this time you should have prepared sterile jars. I just boil them for 20 minutes. Lids - within 10 minutes. The blank for borscht does not require additional sterilization. We lay it out tightly on the banks, screw it with lids or roll it up with a key. Turn the jars upside down. Without fail, we wrap it with something thick, for example, a blanket. After a day, you can transfer to storage. Borsch dressing is stored in a regular pantry.

Bon appetit!

To quickly cook beetroot, do useful blanks for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot for the winter, the recipe with the photo of which I offer is delicious set canned vegetables for cooking borscht or soup. Boil the beetroot in its uniform, it must be added to the rest of the ingredients already cooked, so the bright beetroot color is better preserved. It will take 2 hours to prepare, from the indicated 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 soup dressing for the winter - passaging from grated carrot, garlic and finely chopped onion. In a deep heat-resistant dish 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.

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

Now put the crushed chili pepper and ground red pepper. Be sure to taste the chili, if it is very spicy, then half the pod is enough.

Boil the beets in their skins until cooked (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

Next to the beets, put the sweet bell pepper, cut into large strips, peeled from the seeds.

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

In warm sterilized jars we lay out the finished hot beetroot, seal well so that there are no air pockets left. Pour a layer on top olive oil, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

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

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

Prepare dressing for beetroot and in winter you will free yourself from the hassle. Boil fragrant broth, add potatoes and cabbage, as well as a jar of preparations in the form of dressing and that's it, the soup is ready. And what flavor will go through the kitchen! And what color! By working a little now, in the winter you will be freed from additional efforts. The main thing is not to do frying, peel vegetables, chop them, dirty a lot of dishes. In winter, the day is 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 fragrant borscht. Use simple home recipe fragrant preparation for borscht and beetroot now, to enjoy later delicious meals without spending a lot of effort.

Carrot 800 g
Tomatoes 1 kg
Red beetroot 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Salt rock 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 consider this. Prepare all vegetables, wash and clean them thoroughly.

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate carrots and beets on a coarse grater. I use red beetroot, it gives the borscht a beautiful color and 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 Bulgarian pepper into small strips, and chop the greens (parsley or dill). Do not use hard stems of greens.

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

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

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

Before salting the beetroot, 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.

Cooking beetroot for the winter at home, let's start with the preparation of beets. Wash the beets, peel the top layer and tails, and then grate the bright vegetable on a grater with small holes.

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

We combine the prepared beets with tomatoes in one common deep container, after which we add vegetable oil to them. Next, move the vegetables to medium fire, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time, add crushed bitter pepper and garlic cloves passed through the press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the 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 roll them up hermetically. While the blanks are in a hot state, they should always be under a warm blanket turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. Universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot 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. Remove the skins from beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If it is not there, then a knife will be your assistant.

Beets and carrots are crushed on a grater with large teeth of the blades. Onion cut into cubes.

We cut the tomatoes into cubes, they may not be too small in size, in the future everything will be extinguished. Parsley should preferably be finely chopped.

We immerse all the vegetables at the same time in a deep saucepan, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in the oil, set the pan on the stove, 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, lay out in sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe - excellent workpiece which you are sure to love. When cooking borscht, this dressing just needs to be added at the end of cooking. This preparation is tasty and in itself, as an appetizer. I cooked the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you get 2 jars of 750 grams.

carrots - 0.5 kg;
onion - 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. Gently mix everything, set the “Quenching” multicooker program for 20 minutes, close the lid. If you cook in a saucepan, also simmer vegetables for 20 minutes on low heat, covered with a lid, stirring constantly. Then add tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Banks with very tasty, fragrant, rich-colored beetroot dressing prepared for the winter, turn over, wrap until completely cooled. This preparation is stored at room temperature.

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

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

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

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

Take white cabbage. IN this recipe dressings for borscht for the winter is used savoy cabbage- it is a little more tender and cooks a little faster. Chop cabbage into thin strips.

Cut the tomatoes into slices and put in a food processor to get 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 put a little less sugar - such tomatoes are usually sweetish.

Remove the seeds from the sweet pepper and remove the stem. Cut into arbitrary small pieces.

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

Put all chopped vegetables in a saucepan or saucepan, mix with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

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

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

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

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

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

Here is a set of products for preparing dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, salt, table 9% vinegar and citric acid. A little more: pepper is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), table vinegar we replace wine or apple in the same proportions, if% is the same.

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks at times tastier than that where the vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to cook vegetables in parallel in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as thick-walled saucepan(volume 4 liters). If you use one dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets on it.

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

And, finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beetroot takes the longest to cook, but, again, the young one softens much faster than that, which has already lain for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to keep their saturated color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (on the side opposite the stem) and place the vegetables in boiling water for a minute. After that, take out the tomatoes and transfer to a bowl with ice water- the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

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. We taste for salt and sugar, if necessary, season more to taste. I do not use fresh herbs in the dressing, as I add it to the beetroot itself (at the end of cooking).

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

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each hostess has her own favorite method, and I do it in microwave oven- my banks in soda solution, rinse and pour into each about 100 ml of cold water. I steam 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. We lay out the boiling beet dressing by banks.

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

Total of specified quantity products I get 4 full jars with a capacity of 0.5 liters and one more incomplete. Everything is calculated - an incomplete jar will immediately go to the preparation of borscht for dinner. By the way, one half-liter jar of dressing is enough for a 4-liter pot (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

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

Carrots 3 pieces
Onion 3 pieces
Salt 1 teaspoon
Beets 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare necessary products. Take raw sluggish vegetables. You will need a thick bottomed pot for cooking. glass jars small volume.

Remove skins from beets and carrots. Remove the husk from the onion and garlic. Cut off the stalk of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind carrots on a coarse grater.

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

Chop the pepper small cubes or straw.

Grind the beets into large strips.

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

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

Immediately pour out the sunflower oil and put the tomato paste.

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

Finely grate the garlic cloves or squeeze through a press.

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

Remove the containers and place on a towel. Jars should dry and cool.

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

TO vegetable mass add minced garlic and vinegar. Mix the ingredients and simmer for another 20-25 minutes.

Do not forget to periodically stir the mass during cooking. Then turn off the fire, and take the cans.

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

Hold tightly with your hands iron cover. You can not turn the jars upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. It turns out juicy and beautiful dressing from beets.

Today tochka.net will tell you how borscht dressing is prepared from popular vegetables. Borsch dressing for the winter already in the name itself conceals the decoding of its purpose. So that without problems and unnecessary fuss it was possible to weld borsch. Borsch dressing prepared in advance 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 keep these vegetables until the very cold.

Borsch dressing for the winter - ingredients:

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

Borsch dressing for the winter - preparation:

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

How to cook a classic Ukrainian borscht dressing for the winter

Hello dear friends!

No other cuisine in the world has such an original, tasty and hearty first dishes like borscht. No wonder he won the hearts of the hostesses in different countries, and in 2015 borscht with donuts became the TOP dish in the best English restaurants.

You can cook borscht all year round, because its recipe includes products that are stored for a long time. But now in urban apartments there are practically no places to store beets, carrots and cabbage until the next harvest. Yes, working housewives also do not have enough time to stand at the stove for hours.

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

Lots 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 borscht a very original, slightly spicy taste and such borscht is also considered classic, although in the traditional Ukrainian cuisine bell pepper is a rare guest. By the way, this dressing diverges "with a bang" not only in the first course, but also as a seasoning for meat - its sweetish taste perfectly sets off the fried meat. cutlets, chops and meatballs.

Therefore, we recommend preparing borscht dressing with a margin - it definitely will not disappear. This recipe is used on an industrial scale for the preparation of dressings by many. canneries in the Balkan countries and in Belarus, as well as tested many times by our hostesses.

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

Components:

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

Step by step recipe

Preparation of jars - wash and dry in the oven.
Wash all vegetables thoroughly and remove skins and stalks. Grate beets and carrots on a coarse grater or straws (as in Korean). Onion cut into half rings.
Pepper cut into strips.
Pour boiling water over the tomatoes, remove the skin and chop. You can just run it through a juicer.
Pour beets with sugar, tamp and set aside for 15 minutes.
Stew onions in vegetable oil until half cooked, add carrots and simmer for another 15 minutes, stirring constantly.
Separately stew the beets in own juice- 15 minutes grated and 20 minutes - straws.
Pour tomato juice (it can be replaced with 0.5 liters finished pasta or sauce) in a frying pan and simmer for 5 minutes.
Add bell pepper and stir constantly to bring to readiness - it will take 7-8 minutes from the moment of boiling.
Combine the mixture with beets, salt and pepper.
Stew everything together for 5 minutes and put it in heated dry jars, pour 1 teaspoon of vinegar on top of the dressing.
Further open banks put in a warm oven and heat for 5 minutes at a temperature of up to 150 degrees. Due 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 flip! Just wrap until cold.

Recipe Harvesting borscht dressing for the winter

cooking method

Wash and clean all vegetables thoroughly.
Three carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
We cut in small pieces bell pepper.
Tomatoes must be peeled. To make it easier, lower the tomatoes one by one, first into boiling water, and then into cold water and the skin will come off. We wipe the peeled tomatoes.
In a container of a suitable size, put the fried mixture of vegetables, add bell peppers and tomatoes. It is necessary to simmer the whole mixture for about half an hour, and then add greens, salt, garlic, sugar and bay leaf. Then simmer for about five more minutes.
We lay out the finished preparation of borscht dressing for the winter in clean, dry jars, close the lids.
Borsch dressing according to this recipe is completely ready after it has completely cooled. Cool the jars by covering them with a warm blanket.
With such a preparation at hand, in winter you will only need to cook the broth, throw potatoes and ready-made dressing.

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Personal impressions about the recipe:

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