Winter seasoning made from beets and carrots. Borscht dressing for the winter without tomatoes

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, sweet pepper, onions and even greens.

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 delicious 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 use them to prepare various winter preparations. But in in this case, we won't use them. You can prepare borscht for the winter with tomato paste.

When purchasing tomato paste in a 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 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.

I really like making blanks. These are the ones that reduce cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. He opened the jar and fed the family. And now I’ve also started sealing the borscht in jars for the winter. It's also convenient. Vegetables are already in finished form, all that remains is to lower them into the broth and add spices. In the end you will spend on delicious soup only 20 minutes, provided the broth is prepared in advance.

Of course, the recipes are all different, we can put cabbage in the borscht dressing and replace the tomatoes with tomato paste. Can we even cook? hearty dish if we add some beans. In general, today I have made a selection of 6 recipes that (in my opinion) are the most successful and are ready to satisfy every taste. After all, some people like red soup with sourness and add vinegar, while others do without it.

I also like this preparation for the winter because it collects all the necessary ingredients. beautiful vegetables: small, crimped carrots, small beets. On the taste appearance does not affect us at all, and we have almost waste-free production.

One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close a half-liter bottle, you can immediately use it for three liters of water. Only the potatoes will need to be cut. And we’ll put everything else, even the cabbage, in jars.

By the way, I would like to draw your attention to the fact that you should not use enamel dishes for stewing vegetables. The dressing in it constantly burns. Based on the experience of many housewives.

Jars can be used of any size, but it is always more convenient to empty a half-liter or 700 gram container. Rather than opening a two-liter bottle and being afraid that the remaining product will become moldy.

You can use any lids. But for storage in an apartment, it is better to take metal ones with a screw or a locking key.

There are many ways to prepare vegetables: they can be cut into cubes, strips, or twisted in a meat grinder or blender. It's up to your taste. My family likes their soup to have something chewy. My husband explains this by saying that he gets full faster this way. Well, maybe.

Compound:

1.2 kg beets,
900 g cabbage,
600 g bell pepper,
tomatoes - 900 g,
500 g onions,
500 g carrots,
vinegar 9% - 4 tbsp.,
1 tbsp. granulated sugar,
salt - 1 tbsp,
120 ml sunflower oil,
8 cloves of garlic.

We wash the tomatoes and cut them into slices. We put them immediately into a large container in which they will be stewed.
We cut out the tail and seeds from the peppers and cut them as usual.

Cut the onion into pieces or half rings.

Chop the carrots on the middle side of the grater. Remove the peel from the beets and chop into pieces.

Pour half a glass of sunflower oil into a common container with vegetable mass.

And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.

During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.

As soon as the vegetable mass begins to boil, pour in the vinegar.

After 45 minutes, add salt, sugar, chopped garlic and cabbage to the vegetables.

Stir and simmer for another 10 minutes without removing the lid.

Let's lay it down vegetable mass in sterile jars. Under glass containers We put a knife under it to prevent it from cracking.

Screw on the lid and wait for the containers to cool.

Bon appetit!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are drops in temperature at night, and therefore many housewives are already picking green fruits from tomatoes. They are put in the closet to turn red.

But, you see, those tomatoes that grew in summer and are saturated with the sun are much more aromatic and tastier. Therefore, if you are preparing a dressing for borscht in the fall, you can add tomato paste. It will add the desired sweetness and color to the entire preparation.

Composition for 5 liter container:

500 g sweet pepper,
5 onions,
550 g carrots,
1 kg of tomatoes,
head of cabbage,
beets - 800 g,
10 garlic cloves,
2.5 tsp salt,
granulated sugar - 4 tsp,
6 tbsp. tomato paste,
6 tbsp. vinegar 9%,
130 ml sunflower oil.

Let's start with the onion. We clean it, cut it as you like and fry it until it becomes soft. vegetable oil. This will take 5 minutes.

Chop the carrots and place them on the onion. Fry for another 4 minutes.

We take all the substandard tomatoes and grind them in a blender.

Remove the seeds and chop the pepper.

Place tomatoes and peppers in common pan and cook covered for about 8 minutes.

Then we grate the beets and send them to simmer.

Add vinegar, add salt, sugar and cook under the roof for 30-35 minutes.

Then chop the cabbage, garlic and tomato paste. Simmer for 10 minutes.

We fill sterile jars and disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that germs do not get into the preservation.

And screw the lids on the containers. We wait for the gas station to cool completely and put it in the basement for storage.

A very tasty recipe for preparing beans for long-term storage.

I really like salads with beans. Both canned and regular. I love the soft feel of these beans.

This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be placed in a pan with plain water and boiled. The soup comes out even faster.

Compound:

1.2 kg beets,
1.2 kg tomatoes,
500 g peppers,
600 g carrots,
400 g onions,
250 ml sunflower oil,
90 ml vinegar 9%,
salt - 1 tbsp,
100 g granulated sugar,
0.3 kg beans.

Fill the beans with cool water, it is better to do this in the evening.

In the morning, pour them into a saucepan and fill with water so that it covers the beans about the phalanx of your finger.

Place on the stove and boil until almost done and drain off all the remaining liquid.

Now let's move on to the rest of the ingredients. Wash the carrots and beets thoroughly, peel and grate them.

We wash the pepper, remove the center and cut into strips. Chop the onion into half rings.

We pass the tomatoes in a food processor or using a meat grinder.

Pour tomatoes and vegetable oil into a common saucepan.

Bring this mixture to a boil, then add the beets. To prevent it from losing color, pour 40 grams of vinegar on it.

Stir, bring to a boil and cook for 10 minutes.

Then add the onions and carrots and cook again for 10 minutes.

All that remains is to add pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour in another 40 g of vinegar.
Sterilizing the floor liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This preparation is perfectly stored in the apartment.

In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.

How to cook borscht for the winter without pepper and cabbage (without sterilization)

Bell pepper has a peculiar taste; not everyone likes it. For example, my mother does not eat these fruits boiled or stewed. We plant it only for ordinary people vegetable salads to eat raw.

Naturally, that’s why we cook borscht without it. The composition of products that I have given in this recipe is the most suitable for my family. Because this is the soup we like to add fresh cabbage to. Naturally, I won’t put it in jars.

Ingredients:

2 kg beets,
1 kg carrots,
1 kg of onion,
2 heads of garlic,
tomato paste - 380 grams (1 can),
sunflower oil - 200 grams,
250 ml water,
vinegar 9% - 4 table. spoons,
granulated sugar - 2 table. spoons,
salt - 1 table. spoon.

Spices:

ground black pepper,
dried parsley and dill,
bay leaf.

Cut the onion into pieces. Fry it on hot frying pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. Add parsley, pepper and dill.

Add 70 g of tomato paste to this mixture, mix and simmer for another 5 minutes.

Using a food processor, chop carrots and beets.

Pour carrots and beets into the pan. Pour in 1 glass of water so that the vegetables give more juice. We are waiting for the mixture to boil.

Then pour sunflower oil into it, add onion and tomato.

Pour in vinegar and season with salt and sugar.

And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, add bay leaf.

Place the mixture into sterile jars and cover with lids.

You can also store it at room temperature.

Borscht dressing made from beets without tomatoes - “Finger lickin’ good” recipe

No tomatoes? Well, you can take tomato paste. Just read its composition carefully before purchasing. There shouldn't be anything superfluous, like modified starch and other nonsense.

We also clean acetic acid and add a little lemon for taste. At the same time, it will also act as a preservative.

Ingredients:

vegetable oil - 500 ml,
citric acid - 0.5 tsp,
6 tbsp. tomato paste,
beets - 2.5 kg,
onion - 500 g,
sweet pepper - 500 g,
salt – 1 tbsp, granulated sugar – 1.5 tbsp.

Cut the onion into cubes or grate it.

Pour a little oil into a deep frying pan and fry the onion until softened, add grated carrots to it.
Cook for 5 minutes.

Grate the beets onto coarse grater.

Place the beets in the heated oil. Place the chopped pepper on it.

And then stewed onions and carrots.

Turn on low heat and simmer until the beets give juice. This will take about 30 minutes.

Then add tomato paste. Add salt, sugar and a little citric acid. Cook for another 20 minutes.

We taste it and put it in jars without removing the pan from the heat. If your beets have given too little juice, the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This the recipe will work for people with high stomach acidity. For whom the word “vinegar” immediately causes an attack of heartburn. But this does not mean that you need to give up borscht!

There is a wonderful video recipe for making a delicious dressing.

The video describes the entire process step by step, in great detail and clearly. I think it won’t be difficult to reproduce these steps in your kitchen and with your own products.

Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!

Russia has long been famous for borscht, but it is also prepared in Ukraine, Poland, and Moldova. That's why there are so many recipes for the first course. It is so popular that housewives prepare borscht dressings for the winter, and this allows them to cook favorite dish in a matter of minutes.

Will Lenten borscht be cooked or meat broth, the main components remain unchanged - cabbage, beets, carrots, tomatoes, onions. Each housewife takes a different ratio of products, supplementing them with other ingredients.

The initial stage of any closure is the preparation of all necessary components:

the top leaves of cabbage are cut off and the stalk is removed, as well as all damaged areas; chop into 3-5 mm chips;
beets for canning are taken young, dense, round in shape, with rich red flesh, without damage or signs of disease; Having cleared the tops, wash thoroughly, blanch for 15 minutes, then remove the skin; cut according to your preference - slices, plates, cubes, if there are no specific recommendations for the recipe;
greens and damaged areas are removed from young carrots; wash, blanch in salted water for 5 minutes and cut into circles or chop;
tomatoes should be fresh, ripe and preferably uniform in color; having rid the tomatoes of the stalk, they are washed and further processed taking into account the recipe;
bell peppers (if they are included in the recipe) are firm, ripe, without damage; remove the stalks with seeds, blanch for 2 minutes and cut into strips, slices, cubes, etc.;
It’s better to take onions spicy varieties medium size; having cleared the cover and root lobes, cut into half rings; Some housewives blanch for 3 minutes in boiling water before slicing, then cool under running water.

If the recipe calls for sautéing in vegetable oil, then the vegetables are not blanched before slicing.

The best recipes for borscht dressing for the winter at home step by step

Below is a selection interesting recipes borscht dressings. Taking them into service can really diversify winter feast. You don’t even have to strictly adhere to the recipe, adding your own twist to the cooking.

Many housewives are accustomed to subjecting jars of vegetable mixtures to additional pasteurization. But if there is cool place for storage (at a temperature of 4-8 degrees), then this stage can be ignored by following these instructions:

tomatoes (2 kg) are ground in a meat grinder;
beets (1.5 kg), sweet peppers, carrots, onions (1 kg each) are crushed in a food processor (or chopped by hand);
vegetable oil (250 g) is poured into a saucepan with a thick bottom and first simmer carrots and onions, then add bell peppers, beets and tomatoes;
bitter pepper (2 pods) finely chopped, after removing the seeds, and added to the vegetable mass;
introduce acetic acid 70% (1.5 des.l.), salt (2 tbsp) and sugar (1 tbsp);
add chopped herbs (dill, parsley) and simmer for 1 hour.

The finished dressing is hot packed into jars and immediately rolled up, after wiping the lids on the inside with vinegar. Turning the containers upside down, cover them with a warm blanket (fur coat) and allow them to steam for 24 hours.

Borscht dressing for the winter without sterilization: video

In Volyn, borscht is prepared with a minimum of ingredients. But, nevertheless, the dish turns out rich and tasty. The dressing for it is prepared in this way:

cabbage (1 kg) chopped into strips;
onion half rings (100 g) sautéed in oil;
tomatoes (300 g) are baked for 10-15 minutes in the oven and rubbed through a sieve;
all ingredients are laid out in layers in jars;
prepare the marinade by adding salt, peppercorns, and bay leaves to the water to taste.

Fill in the refill and place 0.5 liter containers for sterilization for 25 minutes (liter containers for 35-40 minutes). The vegetable mixture is added to the prepared meat broth, boiled for 10 minutes and removed from the stove. When serving, pieces are placed on the plate boiled meat, sprinkle with herbs and season with sour cream.

beets (1 kg) are cut into strips and placed in a frying pan with vegetable oil;
sprinkle with vinegar and sauté for 10 minutes;
pour in water so that it covers the beets halfway, cover with a lid and simmer for 50 minutes;
fresh tomatoes(10 pcs.) grate, add to the beets and simmer for another 10 minutes;
separately fry carrot sticks (6 pcs.), parsley root (3 pcs.) and onion half rings (6 heads) for 15 minutes;
mix the ingredients and simmer for 10 minutes;
packaged in jars and sterilized.

During cooking, the dressing is constantly stirred so that it does not burn. If the mass turns out to be too thick, add a little at the end. boiled water and simmer for an additional 5 minutes.

Borscht dressing for the winter: video

The preparation for borscht can be made without cabbage by rolling other ingredients into jars. This is especially convenient for those who prefer to cook soups with sauerkraut. In this case, the following recipe will work:

beet straws (1 kg) are sautéed in oil for 10 minutes;
adding a little water, simmer for 1 hour;
add tomato paste (5 tbsp) and keep covered for another 10 minutes;
cut carrots (5 pieces), parsley root (2 pieces) and celery (1 piece) into strips, mix with onion half rings (10 small heads) and fry in oil for 15 minutes;
All ingredients are combined and simmered for 10-15 minutes over low heat;
at the end add sugar, salt, hot peppercorns, bay leaf to taste;
After introducing a glass of 9% vinegar, after 5 minutes remove from the stove and pack.

Having rolled up the jars, wrap them in a warm blanket and keep them for a day or two. Then they are taken out into the cold.

It is difficult to imagine real Slavic borscht not only without beets, but also without beans. Legumes give the dish a special richness. The dressing can be prepared according to this recipe:

beans (600 g) are soaked for 8 hours, then boiled;
beets into strips (1 kg) are stewed in vegetable oil;
chopped onion (400 g) sautéed separately;
combine beets and onions, add grated tomatoes (1 kg) and simmer for 15 minutes, adding salt and pepper to taste;
at the end, add 2 tbsp. vinegar essence, mix well and remove from heat;
the vegetable mixture is combined with boiled beans and fill the jars.

Having hermetically sealed, the dressing is turned upside down and kept under a warm shelter for at least 24 hours. When cooking borscht, in addition to the vegetable dressing, it is recommended to add a little dried mushrooms– this will give the dish an amazing aroma.

Dressing for borscht with beans: video

Bell pepper complements dishes vitamin composition, so this vegetable will not be out of place in borscht. The recipe gives the average amount of product. Those who like sweetened borscht can increase the amount of pepper slightly. The dressing is prepared in this way:

unblanched beets (1 kg) and carrots (400 g) are cut into strips and placed in a low-heat oven for 1.5 hours (lightly sprinkled with vegetable oil);
bell peppers (3-4 pcs.) and onions (200 g) are sautéed in a frying pan;
mix the ingredients, add a glass of vegetable oil and put on the stove to simmer for 20-30 minutes;
tomatoes (200 g) are finely chopped and added to the vegetable mass;
adding acetic acid 80% (1 tsp), simmer for 10 minutes.

The dressing packaged in jars is sterilized by keeping 0.5 liters for 40 minutes, 1 liter for 60 minutes.

Dressing for borscht for the winter with sweet pepper: video

In the recipes described above, fresh tomatoes can be replaced with tomato paste. Or use these instructions for preparing a delicious borscht dressing:

carrots (1 kg) and celery roots, parsley, parsnips (100 g each) are soaked for 15 minutes in cold water, then peeled, cut into strips and fried;
onions (400 g) are chopped into rings 5 mm thick and sautéed until golden;
cabbage (1 kg) is chopped and kept over steam for 1 minute;
fried vegetables are placed in a pan;
add chopped herbs (at your discretion) and salt (60 g);
keep on fire for several minutes with constant stirring;
tomato paste (1 can of 0.5 l) is diluted with boiled water, doubling the volume;
put on fire and heat slowly, adding chopped red bell pepper (3 pcs.);
add sugar (65 g), 3 bitter peas and allspice, after 5 minutes remove from heat;
To vegetable mixture cabbage is added and everything is filled with tomato, mixed and packaged.

Since some of the components have cooled down, the jars with the dressing are sterilized: 0.5 liters - 70 minutes, 1 liter - 1.5 hours.

Dressing for borscht with tomato paste: video

Several recipes without vinegar have already been described above. It is also not used in what is proposed below, so it is recommended to carry out sterilization at the end for at least 50 minutes (for 0.5 l) even if stored in the cellar:

rummage separately beets (1.5 kg), carrots (1 kg) with white roots (150 g), red bell pepper (0.7 kg), onions (4 pcs.);
combine the ingredients, add chopped herbs, salt (1-2 tbsp);
heat over low heat tomato sauce(0.5 l), diluted with water.

The vegetable mass is packaged in jars, filled with tomatoes and placed for sterilization. You can replace store-bought sauce with homemade one by boiling fresh tomatoes (1 kg) by half. Add bitter and allspice peppers to the tomato mass to taste.

This recipe is for large quantities. winter preparations. The recipes presented here can also be calculated to select ingredients for 3 kg of beets (this is approximately 60 medium-sized root vegetables). Below is a dressing algorithm based on which you can cook borscht according to an old Russian recipe:

the beets are boiled in salted water, cooled, peeled and chopped;
carrots (3 kg) and celery roots (0.5 kg) are grated;
green beans (1.5 kg) and cabbage (3 small heads) are chopped and steamed until soft;
onions (1.5 kg) are fried in oil, adding ground red pepper to taste;
10 kg of tomatoes are twisted in a meat grinder and boiled by 1/3, not forgetting to add salt to taste;
All vegetables are evenly packed into jars, vinegar is added to each jar (0.5 l - 1 tbsp), a bay leaf is added and tomato is poured over it.

Pasteurization time is 30-40 minutes. If desired, you can put another 1/2 chopped (but not crushed) clove of garlic and 2-3 peas of allspice (cloves) into the jars.

The beauty of modern kitchen appliances the fact that it allows you to make preparations that are harmless to the body (you can forget about cholesterol). A multicooker is a great help in everyday life. The ingredients for preservation prepared in it do not require subsequent pasteurization, which already facilitates the preparation process.

IN this recipe cabbage is excluded, the remaining ingredients (onions, carrots, beets) are taken in equal quantities - 10 pieces each. Will need more ripe tomatoes(3-4 pcs.), greens (3 bunches) and garlic (1.5 heads). The entire procurement process looks like this:

in the “frying” mode, sauté the chopped onion for 5 minutes;
add chopped root vegetables and fry for another 15 minutes;
then add chopped tomatoes without skin;
by switching the multicooker to the “Stew” mode, steam the vegetables for 15 minutes;
add chopped garlic, herbs and, if desired, black pepper;
simmer for another half hour.

Once the product has cooled completely, it is packaged in plastic portioned containers and stored in the freezer.

Dressing for borscht for the winter in a slow cooker: video

The variety of recipes allows each housewife to choose a dish that is more acceptable to her. But you shouldn’t stop there when creating your culinary masterpieces.

Dressing for borscht is familiar to many people, as standing in rows on store displays. People buy it and cook borscht with it. Real housewives have this preparation for borscht in jars, waiting in the wings.

It’s convenient to use this preparation for seasoning borscht: just boil the meat with broth, add potatoes and cabbage and then put the contents of the jar into the pan - a few minutes will pass and the borscht is ready.

You will learn all the secrets of preparing such different dressings in this article.

Dressing for borscht for the winter - from tomatoes, beets, carrots and peppers

I really love this preparation because it helps me quickly prepare borscht for lunch.

Ingredients:

1 kg – tomato
1 kg - beets
1 kg - carrots
3 pcs. - bell pepper
1 head - garlic
1/2 liter - vegetable oil
2 tbsp. spoons - sugar
2 tbsp. spoons - salt
5 tbsp. spoon - tomato paste

Preparation:

We will cook in an aluminum basin or stainless steel (in an enameled one it often burns). We will cut the vegetables in a food processor (you can do this on any other vegetable cutter).

We put the vegetables through the processor one after another: first the tomatoes, followed by 3 peeled peppers.

We unload the tomatoes and peppers into an aluminum bowl for cooking.

Pass the carrots through the processor and

put it in a bowl with the tomatoes and peppers.

The next step is to chop the beets and put them in a bowl with vegetables.

Now you need to change the knife on the food processor and chop the onion and peeled garlic cloves. Place the onions and garlic that have been put through the food processor into another cup and do not add them to the other vegetables in the bowl yet.

Add to a bowl of vegetables: 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 5 tbsp. spoons of tomato paste.

We also pour half a liter of sunflower oil here.

And add 1 teaspoon of citric acid, then the beets will not change their natural color.

Then mix everything well, put it on the stove, turn on the heat and simmer for exactly 1 hour. You need to close the bowl with a lid and stir frequently.

When 30 minutes have passed, add chopped onion and garlic to the bowl and continue to simmer for another 30 minutes.

1 hour has passed and the borscht dressing is ready.

Without removing the bowl from the heat, we begin to place the workpiece in sterilized half-liter jars. Then roll up the lids.

Turn the jars over, wrap them on top and leave them in this position until they cool completely. In winter, you will praise yourself for such preparation and quick cooking delicious borscht.

Dressing for borscht for the winter - recipe with cabbage

You can add this dressing to boiling meat broth with potatoes and just cook for another 3 minutes and the borscht is ready!

Ingredients for 8 liter jars:

Beetroot – 3.5 kg
Cabbage - 1.5 kg
Carrots – 1.5 kg
Tomatoes – 1.5 kg
Onion – 500 g
Sweet bell pepper – 500 g
Tomato paste - 5 tbsp. spoons
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Garlic - 1 head
Parsley, dill - 1 bunch each
Table vinegar – 100 ml

Preparing the recipe:

The beets should be thoroughly washed with a brush and, without peeling, cooked for 30 - 40 minutes in boiling water. Then cool. Do not throw away the water in which the beets were cooked; you will need it.
Wash the carrots and cook separately for 20 - 25 minutes. Then refrigerate.
Peel the boiled beets and carrots and chop them into strips or grate them on a coarse grater.
Shred fresh cabbage. Chop the onion. Cut the tomatoes into small cubes. Remove the stems and seeds from the peppers and cut into strips.
In a large saucepan, fry the cabbage and onions in vegetable oil. Then add chopped tomatoes and tomato paste. Then pour in the water from the beets and simmer under the lid from the moment of boiling for 15 - 20 minutes, so that the mass boils.
When the cabbage is ready, add: beets, carrots, chopped parsley, dill and simmer for another 5 minutes over low heat. Finally add crushed garlic and vinegar.
When the dressing is ready, place it in pre-sterilized liter jars. Immediately roll up the jars with lids, wrap them in a warm cloth and leave until completely cool.

Store in a cool, dark place.

Seasoning for borscht for the winter - recipe without cabbage

This recipe is for those who like the cabbage in their borscht crispy, so there is no need to add it to the preparation in advance. in such cases, put the cabbage in the borscht broth in a saucepan and monitor its degree of cooking.

Ingredients for 6 liters:

Beetroot – 3 kg
Carrots – 1.5 kg
Sweet pepper – 1.5 kg
Onions – 1 kg
Tomatoes – 2 kg
Vegetable oil (refined) - 1 cup
Table vinegar – 150 ml
Rock salt - 4 tbsp. spoons
sugar - 0.5 cups
Citric acid - 0.5 teaspoon
Water – 500 ml

Preparing the recipe:

Vegetables need to be washed and peeled. Grate the beets and carrots on a coarse grater. Cut the pepper into strips or small cubes. Chop the onion. Pass the tomatoes through a meat grinder or mash with a blender.
Pour a little oil into the frying pan and fry the onion until soft. Then transfer the onions to a large saucepan.
Next, fry the sweet pepper in a frying pan with oil and add it to the onion.
Then pour more oil and fry the carrots. Carrots can absorb oil. Bring the carrots until soft and transfer to the pan.
Next, fry the beets in a small amount of oil, as they will release their juice. Add to beets citric acid and sugar. When the beets become soft, add the tomatoes, bring to a boil and simmer for 7 - 10 minutes, stirring. Then transfer the mixture into the pan with all the vegetables.
Add water and salt to the vegetables in the pan and cook at a low boil for 10 - 15 minutes, stirring occasionally. At the very end, pour in vinegar and stir. The gas station is ready.
Place the finished dressing hot in sterilized jars and close with sterilized lids.

Turn the jars upside down and cover them until they cool.

Such a gas station in winter period— there is a quick preparation of dinner or lunch.

Delicious dressing with beans for the winter - video recipe

For this seasoning, I always have beans growing in my garden.

Universal dressing for borscht for the winter - video recipe

Many of my friends prepare similar seasonings or additives for borscht or soup for the winter. Everyone is happy and happy to exchange recipes.

Borscht is a real “folk” dish in our country. We love this soup in different ways: with sour cream, garlic, beans and with donuts. But preparing it is long and troublesome. But savvy housewives came up with a brilliant solution - this ready filling for borscht for the winter. They make it for every taste: with or without cabbage, with beans, eggplants, carrots, tomatoes and even apples.

Easy to prepare

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if you have a jar of a special preparation saved up from the summer, just add it to the broth with potatoes, and a rich aromatic soup already on the table. In addition to speeding up the process of preparing borscht, this winter twist can also be used as an independent snack.

Product selection

Anyone who believes that you can make borscht dressing for the winter from any vegetable surplus is mistaken. You can “recycle” crumpled or unsightly tomatoes, burst tubers of beets or carrots, but here it is important to follow two rules.

Remove damage. All areas with traces of impacts, cracks, or any stains must be carefully cut out. There should be no areas with a changed structure left on the vegetables.
Throw away the mold. If there is even a small “fluffy” area on the surface, the vegetable should not be consumed. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable and how deep they have affected the pulp is unknown. If you think that heat treatment destroys mold, you are mistaken: it requires caustic chemicals. Therefore, throw away all affected specimens without regret.

If you do not follow these simple rules, then there is a high probability that your workpieces will “swell” or become moldy, and you will throw them away. This is in best case scenario. At worst, you may not notice signs of incipient spoilage and risk serious food poisoning.

Dressing for borscht for the winter: 10 recipes for a canned dish...

Like the vast majority of twists, preparation for borscht for the winter passes heat treatment. Except regular cooking or simmering in the oven, this can be done using a multicooker or in a household autoclave - choose what is more convenient for you.

From beets

Peculiarities . Dressing for borscht from beets for the winter is a classic of the genre, because beets are present in most recipes for this preparation. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we are used to seeing in borscht.

Product List:

beets - 1 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 0.5 kg;
sugar - 100 g;
salt - 70 g;
Refined sunflower oil - 300 ml;
vinegar 9% - 70 ml;
black pepper - 10 peas;
bay leaf - a couple of leaves.

Instructions

Grate the beets and carrots. If you use a “Korean” grater, the dressing will look even more attractive.
Slice the sweet pepper thinly.
Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
Cut the onion into cubes or quarter into rings.
Combine ingredients in an enamel container.
Bring slowly to a boil.
Simmer for 40 minutes.
Sterilize the container in a convenient way.
Pour the dressing and roll up.
Turn the jars over, cover with a blanket and let cool until morning.

You can “play” with the proportions of ingredients: try adding hot pepper, garlic or your favorite spices to taste. If you don’t like onions, cook without them at all - the taste of the preparation will not suffer from this.

With eggplants

Peculiarities . Eggplant is a unique vegetable in composition, rich in oncoprotective substances. They also contain a lot of fiber, so people with exacerbations of gastrointestinal diseases should refrain from consuming them.

Product List:

beets - 1 kg;
sweet pepper - 200 g;
eggplants - 200 g;
carrots - 200 g;
onion - 200 g;
garlic - 50 g;
sugar - 50 g;
vinegar - 30 ml;
refined vegetable oil - 150 ml;
salt - 15 g.

Instructions

Grind the beets and carrots on a coarse grater.
Cut the eggplants and peppers into medium cubes.
Finely chop the onion.
Place the vegetables in an enamel container.
Add salt and oil.
Simmer slowly for 40 minutes.
Add remaining ingredients.
And simmer for another quarter of an hour.
Roll up the dressing.

With cabbage

Peculiarities . This twist option is almost ready-made borscht in the bank. Boil the broth, throw the potatoes into your preparation - the soup is ready. Below is a proven recipe for borscht dressing with cabbage for the winter.

Product List:

beets - 1 kg;
carrots - 300 g;
tomatoes - 300 g;
sweet pepper - 200 g;
cabbage - 1 kg;
sugar - 80 g;
salt - 15 g;
Refined sunflower oil - 80 ml;
vinegar 9% - 70 ml.

Instructions

Grate the beets and carrots.
Peppers - cut as desired.
Shred the cabbage as usual.
Remove the skins from the tomatoes and chop.
Place all ingredients in an enamel container.
Simmer slowly for about half an hour.
Roll into jars.

If you don’t have time to cook the broth, you can speed up the process: fry the onion in lard. This express version of borscht will be swept off the table by your household without even noticing the “substitution”.

With beans

Peculiarities . Beans in borscht are not just an addition to classic taste and consistency. It is also a high-quality vegetable protein. This version of the dish is an excellent replacement for soup with meat broth for vegetarians or during fasting.

Product List:

beets - 1 kg;
tomatoes - 1 kg;
carrots - 1 kg;
onion - 1 kg;
dry beans - one and a half cups (any);
boiling water - one glass;
salt - 50 g;
sugar - half a glass;
vinegar 9% - 80 ml.

Instructions

Soak the beans and cook.
Grate the beets and carrots.
Onion - finely chop.
Scald the tomatoes, remove the peel and grind in a meat grinder.
Sauté onions, carrots and beets until half cooked.
Enter the remaining ingredients.
Simmer slowly for about half an hour.
The dressing must be rolled up hot.

With apples

Peculiarities . Unusual recipe dressings for borscht for the winter - with sour apples. According to reviews, this preparation pleasantly emphasizes sweet and sour taste usual dish and adds a special piquancy.

Product List:

beets - 1 kg;
onion - 250 g;
sugar - 150 g;
sour apples - 1 kg;
salt - one tablespoon;
vinegar 9% - one tablespoon.

Instructions

Grind the vegetables with a blender.
Place all ingredients, except vinegar, in an enamel container.
Simmer slowly for about half an hour after boiling.
Pour in vinegar.
And simmer for another five to seven minutes.
Roll up the dressing.

It is important that the apples are sour and the beets are very sweet. This way you will achieve piquancy and balanced taste. This blank is beautiful and how independent snack. The taste contrast is especially pronounced when cold.

From tomatoes

Peculiarities . Tomato dressing can be used not only for borscht - it can easily replace tomato sauce. The twist is good as cold winter snack or an addition to side dishes.

Product List:

ripe tomatoes - 2 kg;
sweet pepper - 1 kg;
carrots - 800 g;
beets - 700-800 g;
onion - 70-800 g;
refined vegetable oil - one glass;
salt - two tablespoons.

Instructions

Grind the peeled vegetables in a blender.
Combine all ingredients in an enamel cooking container.
Simmer on low heat for about 50 minutes.
Roll up the boiling mass and cool.

To simplify the recipe, take 1 kg of tomatoes and sweet peppers, chop in a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beet tops

Peculiarities . This step by step recipe dressings - for lovers of green borscht. In half an hour you can brew a refreshing summer soup. You can add tops, green tomatoes or any other type of greens you like. Interesting taste It will work if you add a little wild garlic.

Product List:

beet tops - 0.5 kg;
sorrel - 0.5 kg;
salt - one heaped tablespoon;
boiling water - one glass;
dill greens - one large bunch.

Instructions

Finely chop the tops, sorrel and greens.
Place in an enamel cooking container.
Add some salt.
Pour a glass of boiling water.
Simmer for five to ten minutes - no more.
Roll up.

Without vinegar

Peculiarities . You can preserve the same dressing for borscht from beets and carrots, but without adding vinegar. The preparation will not lose at all in taste. And such twists are stored just as well as vinegar ones.

Product List:

beets - 2 kg;
tomatoes - 2 kg;
sweet pepper (any color) - 2 kg;
onion - 2 kg;
refined vegetable oil - two glasses;
salt - two to three tablespoons;
hot pepper - to taste;
any greens - two bunches;
garlic - two heads.

Instructions

Grate the onions, carrots and beets on a coarse grater, you can use a “Korean” grater.
Cut the sweet pepper into thin strips.
Fry the chopped vegetables until half cooked.
Scald the tomatoes and remove the skin.
Together with hot pepper grind with a blender.
Pour the resulting mixture over the vegetables.
Add half the salt.

Simmer slowly for about an hour.
Pass the garlic through a press and also add to the total mass.
Chop the greens and send them there.
Taste for salt and add to taste if needed.
Boil for a couple more minutes.
Cork.

If you still do not have enough sourness in this version of the preparation, add citric acid or lemon juice to taste.

In a slow cooker

Peculiarities . A multicooker is a “kitchen fairy” that will help out always and everywhere, especially where there is no stove at hand.

Product List:

beets - 1 kg;
onion - two heads;
carrots - two medium-sized pieces;
sweet pepper - two pieces;
large tomatoes - two pieces;
refined vegetable oil - two-thirds of a glass;
salt - to taste;
vinegar - 100 ml.

Instructions

Grate the beets and carrots.
Finely chop the onions and peppers.
Peel the tomatoes and chop.
Pour one third of the oil into the multicooker bowl.
Place the beets first.
Then carrots.
Now only peppers and onions.
Add some salt.
Set the “Frying” program for a quarter of an hour with the lid open.
When the device signals the end, set the same program, but with the lid closed.
Pour in the vinegar and remaining oil.
Boil the dressing on the same program for another five to seven minutes.
Pour the dressing over sterile jars immediately before it cools down.

In an autoclave

Peculiarities . Do not open the lid of the autoclave immediately, let the device independently reduce the pressure to 0.1 MPa. Now you can safely take out the cooled pieces and put them away for storage.

Product List:

beets - 1 kg;
carrots - 350 g;
sweet pepper - 350 g;
onion - 350 g;
tomatoes - 350 g;
salt - one tablespoon;
sugar - 50-70 g;
refined vegetable oil - 80 ml.

Instructions

Sterilize the container in advance.
Grate the beets and carrots.
Chop the onions, tomatoes and peppers as desired, but not coarsely.
Mix all ingredients in one container.
Place into prepared jars.
Do not fill to the brim - leave at least 2.5 cm of space under the lid.
Seal the lids tightly with a seaming wrench.
Place the jars inside the device.
Fill with water so that there is 9-10 cm of free space left to the top edge.
Close the lid.
Wait until the pressure in the device rises to 0.4 MPa.
The holding time for half-liter jars is 40 minutes, for liter jars - an hour.
Disconnect the device from the network.

... and 2 freezing options

If your sizes freezer allow, you can not bother with canning at all, but freeze the preparation for borscht. In this case, the vegetables will not lose a single gram of their nutrients.

Difficult

Peculiarities . When frozen, borscht dressing can be stored for as long as you need it - the vegetables will not lose their properties or spoil.

Product List:

beets - 0.5 kg;
carrots - 0.5 kg;
onion - three large heads;
tomato paste - 250-300 g;
water - half a glass;
Refined sunflower oil - three to five tablespoons.

Instructions

Boil the beets until half cooked.
Cut the onion into cubes and sauté until transparent.
Grate undercooked beets and carrots.
Bring the water to a boil and cool.
Mix the paste with water.
Pour over the vegetables.
Pack the workpiece in disposable bags or plastic containers and place in the freezer.

It is better to freeze borscht dressing in portions and then you won’t even need to defrost it before using it - “plop” it into the pan with the future borscht right as it is.

Simple

Peculiarities . This option is the most “lazy” and simplest of all possible. You will do without cooking or any other heat treatment of vegetables at all, which means you will save maximum benefits and time.

Product List:

beets - 0.5 kg;
carrots - 0.5 kg.

Instructions

Peel the vegetables.
Grind them as you usually do for borscht.
Pack in portions.
Place in the freezer.

Borscht dressing for the winter - simple blank. “Fussing around” doesn’t require much, but it will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and prepare your “signature borscht” in half an hour.

Reviews: “Such “lifesavers” should be in the pantry!”

I use this gas station often in the winter. Sometimes you forget to buy carrots or beets. It is at such moments that borscht dressing comes to the rescue. We also make a dressing for borscht with cabbage: cook tomato juice and put shredded cabbage and spices in it. That's it! These “lifesavers” should be in your pantry! This year I will definitely make a couple of jars for the assortment.
Vivienne, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

I've been feeling lazy lately. I don't do much canning. There are a lot of vegetables and fruits in stores in winter. This used to be, of course, dressings, vegetable salads, and various types jam. And in just a very large quantities. During the winter we didn’t even have time to eat everything. Gone are those days.
ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html