Red borscht for the winter in jars recipes. Dressing for borscht for the winter without cabbage. Homemade winter borscht dressing “Torchin”

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 must admit, has the opportunity to preserve all the root crops throughout the long winter. But borscht in a jar will last all winter without any problems. And, by the way, you can eat it not only as aromatic borscht, but also as a cold appetizer.

There are many options for dressing borscht. This can be borscht dressing for the winter in the form of regular stewed beets, or beets with onions and carrots, or real borscht with cabbage, when all you need to do is boil 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, cut the bell pepper into thin strips or cubes. In a wide saucepan or basin, combine oil, vinegar, salt and sugar, boil, add all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir to avoid burning. When the time is up, place in sterilized jars and seal immediately. Turn the jars over and wrap them up.

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

Borscht dressing with beans

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

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

Borscht dressing with beans (option 2)

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

Preparation:
Pass the tomatoes through a meat grinder or chop using a blender. Grate the beets and carrots on a coarse grater, cut the onion and sweet pepper into strips. Soak the beans in advance and boil until half cooked. Heat vegetable oil in a wide saucepan or salad bowl, then place all the vegetables, beans and tomato mixture into it. Add salt, stir and simmer over medium heat for 40-50 minutes from the moment it boils. At the end of cooking, add herbs and vinegar, heat well and place in sterilized jars. Roll it up, turn it over, wrap it up.

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

Borscht dressing with herbs

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

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

For this dressing, it is better to take more dill than parsley, since parsley tends to be “harmful” in the twists - if there is a lot of it, the jars may swell.

Here's an interesting recipe for borscht dressing - made 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:
Chop the beet tops and sorrel, add 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, all you have to do is cook aromatic meat broth, throw in potatoes and cabbage (if they are 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

Step-by-step recipes for borscht for the winter in jars with cabbage, beets, and various vegetables

2018-09-27 Marina Vykhodtseva

Grade
recipe

72407

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

9 gr.

69 kcal.

Option 1: Borscht for the winter in jars with beets and carrots

Borscht dressing for the winter with beets and carrots is one of those preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, makes it incredibly aromatic and tasty. Judge for yourself, it’s unlikely that winter vegetables and store-bought tomato paste will give borscht a summer taste and aroma.

The jars will definitely not last long, and no matter how much you prepare them, they will all go away, believe me, it has been checked more than once. I suggest you prepare almost the entire set of ingredients; in winter, it will be enough to boil the broth with potatoes, add dressing and cabbage - that’s it! Well, I suggest you get down to business, the indicated quantity will yield a half-liter jar - for 2.5-3 liters of borscht.

Ingredients:

Beetroot - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Sweet pepper - 2 pcs.
Large tomatoes - 4 pcs.
Vegetable oil - 40 ml
Vinegar 9% - 1 tbsp.
Salt - 0.5 tsp.
Sugar - 2 tsp.

Cooking process

Choose all vegetables of medium size; if they are small, take several pieces. First, peel the onions, wash and dry. Cut the onion into small cubes. Heat a frying pan with vegetable oil, add the onion and fry for a couple of minutes.

Peel and rinse half the sweet pepper, cut into small cubes. Add the pepper to the onion and continue to fry, stirring occasionally.

Next add beets and carrots to the pan. First, peel and wash the beets and carrots, dry them a little and grate them on a medium grater.

Wash the sweet, fleshy tomatoes, cut out the area where the stalk grows, and then cut the tomatoes into arbitrary pieces. Also chop the remaining sweet peppers and rinse.

Grind peppers and tomatoes in a blender bowl or in a meat grinder.

When the vegetables are all lightly browned, you can proceed to the next step.

Pour the tomato mixture into the vegetables and mix everything, add salt and sugar, simmer covered for 30 minutes. At the end of cooking, add vinegar.

Place the dressing in sterile jars, roll up and place the lids down, cool under a blanket and store in a cellar or pantry.

Bon appetit!

Option 2: Quick recipe for borscht for the winter in jars without cabbage

Recipe for the simplest borscht dressing for the winter without cabbage. To prepare everyone’s favorite dish, you won’t need to sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. The dressing does not even need to be heated separately, which will also save time.

Ingredients:

1.5 kg beets;
0.5 kg of onion;
0.7 kg carrots;
0.7 kg of tomatoes;
2 tablespoons of salt;
2 spoons of sugar;
50 g vinegar;
170 g butter;
garlic if desired.

How to quickly prepare borscht for the winter in jars

Chop the peeled onion into small cubes, add it to the oil and put it on the stove. Let it sauté while you prepare the rest of the vegetables.

Grind the beets and carrots in a food processor or through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount is at your discretion.

Chop the tomatoes, you can simply grate them or grind them with a food processor, immediately add them to the vegetables, add salt, and add granulated sugar to the borscht. Stir, cover and simmer for about 25 minutes.

Pour in table vinegar and stir again. Place into sterile jars and immediately roll up the boiling borscht.

It turns out more beautiful if you grate the carrots and beets into strips, but it is advisable to increase the cooking time by about ten minutes so that all the pieces have time to get ready.

Option 3: Borscht for the winter in jars with beans (very tasty)

A recipe for very tasty and practical borscht for the winter in jars, which can also be an excellent salad, snack or dinner. Any beans: dark, red, white, large, small. The cooking time may increase slightly, as well as the taste. In any case, the beans need to be soaked for 5-7 hours, more is possible.

Ingredients:

kilogram of beans;
2.5 kg of tomatoes;
45 g sugar;
2 tablespoons of salt;
700 g beets;
half a kilo of pepper;
a glass of oil;
8 tablespoons of vinegar.

How to cook

Boil the soaked beans until soft, but be sure to keep an eye on them. There is no need to overcook the beans; they should remain intact without cracks. Drain into a sieve or colander.

Chop the tomatoes and place the tomato on the stove. When boiling, foam will appear that needs to be skimmed off. Cook the mixture for ten minutes.

Chop the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosch dressing.

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Add beans. Add sugar immediately and leave for another fifteen minutes.

Pour in vinegar, boil for a couple of minutes and put the borscht and beans into jars and seal tightly.

Soaking beans not only allows you to cook the product faster, but also gets rid of harmful substances that beans contain. The water must be drained and replaced before cooking.

Option 4: The most delicious borscht for the winter in jars (with pasta)

A variation of beetroot borscht with tomato paste, no cabbage is added to it, only dressing vegetables. This recipe does not contain tomatoes, but you will need good tomato paste, not burnt, natural without dyes in the composition. Preparation with pre-frying of vegetables, which improves their taste.

Ingredients:

1400 g beets;
600 g carrots;
half a kilo of onion;
30 g vinegar;
260 g pasta;
350 g pepper (sweet bell pepper);
25 g sugar;
30 g salt;
0.13 liters of oil;
0.25 liters of water.

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such utensils are available. Cook the onion in oil until translucent, but watch carefully so that it does not burn.

Peel the carrots, chop into strips, add to the onion, heat for a few minutes, transfer to a saucepan for cooking the dressing, if you have already used a saucepan.

Grate the beets into strips and add to the rest of the vegetables. Immediately cut the bell pepper, freed from the entrails. Pour in after the beets, stir and pour in the recipe water. Cover the pan and simmer the vegetables for a quarter of an hour.

Add pasta, salt, add prescription sugar to the borscht. Simmer for another ten minutes.

Add vinegar, use a table product with a concentration of 9%. Stir, boil for a minute and you can put the borscht into sterile jars. Roll up and turn over.

In this option, you can use homemade boiled tomato, but you will have to increase the amount and reduce the water.

Option 5: Borscht for the winter in jars (very tasty with three ingredients)

A recipe for rich and tasty borscht, which is prepared from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the preparation can be used as a salad or spread for sandwiches.

Ingredients:

1400 g beets;
900 g pepper;
1900 g tomatoes;
20 ml vinegar;
120 ml oil;
1.5 tablespoons of salt;
65 g sugar;
5 g pepper (ground black or mixture).

How to cook

Chop the tomatoes, put the puree on the stove, and boil for ten minutes.

Grate the beets and pour into the tomato. Chop the pepper and add it afterwards. Cook vegetables and tomatoes for 20 minutes.

Pour in the oil, add salt and sugar, stir, boil for another ten minutes.

Pour in table vinegar, after a couple of minutes put the borscht into jars and roll up.

You can prepare this borscht even faster if you immediately pass all the ingredients through a meat grinder and then boil it.

Option 6: Borscht for the winter in jars with cabbage and beans

This recipe produces a fairly large portion of the product. You will need a saucepan of about 20 liters. If necessary, we reduce products proportionally. We take white or red beans at our discretion, fill them in the evening and soak them in cold water.

Ingredients:

1.9 kg of onion;
2.8 kg beets;
3.8 kg of tomatoes;
80 g salt;
5 kg cabbage;
0.7 kg of beans (weight of dry beans);
400 g water;
2 spoons of essence;
kilogram of pepper;
2 cups oil.

How to cook

Soak and boil the beans in advance so as not to delay the process of preparing borscht. Drain the liquid from the beans.

Chop the onion. Heat vegetable oil until almost smoking. Add onion, sauté.

Grate the carrots, add to the onions, stir, cook for another five minutes. Vegetables will no longer fry due to the large quantity.

Twist the tomatoes, pour over the vegetables, immediately add half of the recipe water, leave the second part for diluting the vinegar essence. Boil everything together for a minute.

Grate the beets and place in a saucepan. Let everything cook while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same stage, chop the pepper. Add everything together to the pan with the boiling vegetables. Prepare the dressing until it boils; the cabbage will settle and reduce in volume.

Add sugar and add beans, cook for ten minutes, pour in diluted vinegar. After boiling for two minutes, pour the borscht into jars.

There is no need to worry if the winter borscht turns out to be too salty or sweet. This is only an additive for the soup, the taste of which can always be affected during the final cooking of the soup.

Option 7: Borscht for the winter in jars without cabbage in a slow cooker

Another recipe for simple borscht for the winter without cabbage. It is notable for the fact that the vegetables are cooked in a slow cooker using the stewing mode; they do not require close attention at all.

Ingredients:

kilogram of beets;
700 g carrots;
35 g salt;
700 g onions;
350 g pepper;
35 g vinegar;
110 g butter;
110 g paste.

How to cook

Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Add tomato paste and stir.

Transfer everything into a slow cooker with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open and look at the vegetables. If they have softened, then add vinegar, stir, simmer for another couple of minutes, and put into jars. If the vegetables in the borscht are still a little tough, simmer until desired.

Borscht dressing turns out much more beautiful if you chop the vegetables into strips on a grater for Korean salads.

Option 8: The most delicious borscht for the winter in jars without beets

Very often borscht is prepared without beets, adding only tomato. This is not prohibited; the recipe is for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

cabbage - 2.5 kg;
0.9 kg of onion;
0.18 kg butter;
0.3 tbsp. Sahara;
45 g salt;
1.7 kg of tomatoes (can be twisted);
carrots - 1.2 kg;
0.35 kg pepper (sweet bell pepper);
30 g vinegar.

How to cook

Chop the carrot into strips and chop the onion. Place all this in hot oil and sauté for ten minutes.

Add shredded cabbage and pepper, cover, wait until the vegetables settle.

Chop the tomatoes and pour into the future borscht. Cook for 15 minutes.

Step 4:
Pour sugar and salt into the borscht, boil for about five minutes, pour in vinegar, stir thoroughly and put the borscht into jars.

Instead of fresh tomatoes, you can use diluted paste. In this case, the amount of product and water must be determined independently, since the concentration varies.

Option 9: Borscht for the winter in jars without vinegar (with lemon)

A vinegar-free dressing recipe that will still last well all winter. It is important to maintain sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.

Ingredients:

2 kg of red tomatoes;
half a kilo of onion;
kilogram of beets;
half a kilo of carrots;
30 ml lemon juice;
30 g pepper;
1.5 tablespoons of salt;
50 g sugar;
0.17 ml oil.

How to cook

Twist the tomatoes together with the bell pepper, put on the stove, let the tomato boil, skim off the foam.

Grate the beets, add to the tomatoes, cook for ten minutes.

Chop the carrots and onions, fry in oil until the onions are transparent. Transfer to a saucepan. Immediately add salt and sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Stir and place the borscht into sterile jars.

It is often recommended to not only turn the jars over after twisting, but also wrap them. In fact, when laying out the boiling mass, you don’t have to do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

Recipe for spicy winter borscht with hot pepper and garlic. If desired, you can reduce or increase their quantity, focusing on your taste.

Ingredients:

tomatoes - 3 kg;
3 chili or other pepper;
2 heads of garlic;
onion - 2 kg;
1.5 kg carrots;
oil - 170 ml;
35 g salt;
¼ tbsp. vinegar;
black pepper.

How to cook

Place peeled and chopped vegetables (onions, carrots and beets) into the heated oil one at a time at intervals of five minutes.

Twist the tomatoes with hot peppers and add the puree to the vegetables. Stir and boil for a quarter of an hour.

Add pepper, salt and chopped garlic head. Cook the borscht for another five minutes.

Step 4:
Pour in vinegar, boil for a minute, put into jars, screw on.

In fact, you can add all possible spices, dried herbs, ginger roots, aromatic cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when infused. You need to add laurel especially carefully. If the leaf is used in large quantities, bitterness will develop.

Option 11: Classic borscht for the winter in jars with cabbage

A recipe for real winter borscht with beets and cabbage, which will greatly simplify the preparation of dinner and reduce the time you spend in the kitchen. The preparation does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.

Ingredients:

1500 g cabbage;
1500 g beets;
20 g garlic;
1000 g carrots;
200 g water;
100 g vinegar (9%);
800 g tomatoes;
200 g refined oil;
800 g onions;
120 g salt;
150 g sugar.

Step-by-step recipe for classic borscht

The borscht will be tastier if the onion is lightly fried. Cut the peeled recipe quantity into cubes. Measure out the oil, pour into a large cauldron or saucepan, heat and add the vegetable. Sauté until translucent, then add grated carrots. Cook in oil together for another five minutes.

Grate or chop the beets with a food processor and add to the vegetables. Pour in water and simmer for 15 minutes.

Shred the cabbage; no need to crush it. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cook for another five minutes.

Twist the tomatoes, add the tomato to the total mass. You can immediately add salt and granulated sugar. Stir thoroughly. Throw in the chopped garlic and boil for 12 minutes. Readiness is determined by the vegetables. They should not remain rigid. There is no need to be afraid that the cabbage will become soggy; the tomato will not allow this to happen.

At the last stage, add vinegar to the borscht. Now it is important to stir it well for even distribution and boil for another minute.

Use a large ladle to place the mixture into jars, filling the container right up to the neck. Immediately, before the mixture has cooled, put on the scalded lid, roll up the borscht, and turn it over.

Cans for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven, or add a little water and boil in the microwave. Simply washing with soda or laundry soap, as was done in ancient times, is not always effective, since the water itself may contain germs.

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. The vegetables are already prepared, all that remains is to lower them into the broth and add spices. As a result, you will spend only 20 minutes on a delicious soup, provided you have prepared the broth in advance.

Of course, the recipes are all different, we can put cabbage in the borscht dressing and replace the tomatoes with tomato paste. Or we can actually prepare a 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 ugly vegetables: small, twisted carrots, small beets. The appearance does not affect the taste at all, and we have an 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.

Place the vegetable mixture in sterile jars. Place a knife under the glass container 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 in vegetable oil until soft. 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 the tomatoes and peppers in a 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 somewhere on the knuckle.

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 pan.

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.
We sterilize half 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 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 in a 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 mass, 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 should not be anything unnecessary, such as modified starch and other nonsense.

We also remove the 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 on a 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. Pour in 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 recipe is suitable 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!

Preparing for the winter makes life much easier for housewives - firstly, they help save money, and secondly, time. Many women prepare everything - vegetables, fruits, dressing for first courses, others go even further - they preserve borscht for the winter in jars in various forms. In winter, all they have to do is cook the broth, chop the potatoes and put the contents of the jar into the pan. After 10 minutes they get the finished dish - delicious rich borscht. Want to do the same? “Popular about health” will share recipes for such preparations.

Borscht without pepper, preserved

First, we’ll share a recipe for winter borscht without pepper. It may be useful for those who do not have this ingredient on hand or for those whose family does not like pepper. So, let's get everything ready necessary: beets – 1 kg, tomatoes – 2 kg, carrots – 1 kg, onions – 0.5 kg, garlic – 6 cloves, cabbage – 1 kg, vegetable oil – 120 ml, vinegar – 60 ml, sugar – 60 g, salt – 20 g.

We wash and peel the vegetables. If you like beets and carrots to look beautiful in the finished dish, you will have to spend more time cutting these fruits with a knife. If you are not ready for the time investment, use a grater. Finely chop the onion heads. Garlic can be chopped or crushed under a press. It’s easier to grind tomatoes in a meat grinder. Shred the cabbage thinly.

Pour oil into a hot frying pan, put carrots in it, fry, add chopped onion. When this ingredient becomes soft, pour the beets into a frying pan and roll them in fat. Now we need a large saucepan or cauldron where all the vegetables will be stewed, because there are quite a lot of them. We transfer everything into it, immediately add salt, sugar, garlic and cabbage, tomato, mix. Cover the cauldron with a lid, wait for it to boil, then note the time - exactly 20 minutes. Fire is slightly above average. Then pour in the vinegar and simmer the mixture for another 5 minutes. Do a tasting; you may need to add sugar or salt to the dish. If the taste does not require correction, proceed to canning. We distribute everything into sterilized glass containers, seal the borscht in jars for the winter. We turn it over and cover the container with warm things so that it does not cool quickly.

Borscht for the winter in jars without tomatoes

It also happens that you are going to make preparations, but there are no tomatoes. What then? Should I really give up on my plan? No, you can make borscht without tomatoes, however, you will need tomato paste, you can’t do without it.

We present grocery list: you will need 1 kg of beets, take less onions and carrots - 0.5 kg each, sweet pepper - 400 g, garlic - a head, celery root - 100 g, cabbage - 1 kg, oil - 100 ml, take a teaspoon of citric acid, sugar – 60 g, salt – 20 g, tomato paste – 300 g.

Wash the vegetables and peel them. Remove the seeds from the pepper and cut the celery root into small pieces. Grate or chop the beets and carrots with a sharp knife. Chop the onion as finely as possible. Pass the garlic through a press. Peppers should be cut into long thin strips. Let's fry it in a frying pan. Pour oil, add carrots and onions, fry. Add beets and fry everything together again.

We transfer the frying into a casserole or large saucepan, and add the rest of the vegetables there - peppers, cabbage, celery root, as well as salt, sugar, citric acid and paste. Stir, add half a liter of water and turn on the heat to medium intensity. Cover the saucepan with a lid and simmer the mixture for 20 minutes (check after boiling). If you need a little more water, add it, but not immediately, but when the vegetables release their juice. We taste the dish, if necessary, add salt or sweetness. We distribute everything into jars, sterilized in advance, and twist it.

In a similar way, you can make preparations for the winter without tomatoes in a jar and without peppers at the same time. In this case, you will also need paste or tomato juice. Let's look at the recipe.

Borscht for the winter in jars without pepper and tomatoes with potatoes

Oddly enough, some housewives canned first courses even with potatoes. In winter, after opening the jar, it is simply diluted with broth and boiled for a couple of minutes, after which the dish can be served. Let's cook products: potatoes – 0.5 kg, cabbage – 0.5 kg, beets – 1 kg, carrots – 4 pieces, 5 medium onions, garlic – to taste, can of tomato paste, vegetable oil – 100 ml, vinegar – 50 ml, sugar – 60 g, salt – 20 g.

Peel the vegetables, grate the beets and carrots. Shred the cabbage thinly and chop the onion in the usual way. We crush the garlic. Peel the potatoes, cut them into cubes and put them in water. Fry the onion in oil, then add carrots and beets to it, fry until soft. Add tomato paste and half a liter of water to the vegetables and simmer for 10 minutes. We transfer the vegetables into a saucepan (saucepan), add cabbage, potatoes, add salt, sugar, and some spices). If you need to add water, add until the potatoes are immersed in the liquid. Wait for it to boil, cover the pan with a lid, simmer for 25 minutes, then add vinegar and simmer for another 3 minutes. Distribute the hot mixture into jars and screw on the lids.

Even if you don’t have peppers and tomatoes on hand, you can still prepare borscht for the winter. Try any of our recipes. You don't have to follow them exactly - you can adjust the amount of ingredients and spices as you wish. The main thing is to bring the products to full readiness and sterilize the containers so that the jars do not swell.

They will significantly reduce the time it takes to prepare it in winter and eliminate the need to buy vegetables grown in a greenhouse in stores. Several cans of food prepared according to different recipes will help make your winter diet varied and healthy.

The whole family will definitely enjoy the aromatic and tasty first course. We suggest you consider what preparations of borscht without cabbage for the winter can be made right now.

Simple recipe

Ingredients	Quantity
water (or meat or chicken broth) -	4 l
beets -	2 kg
pepper (it is better to choose red) -	0.5 kg
carrots and tomatoes -	1 kg each
garlic -	80 g
vinegar (you need to take 6%) -	200 ml
salt (sea salt is good for preservation) -	100 g salt
sugar -	200 g
any plant oils -	250 ml
Cooking time: 120 minutes	Calorie content per 100 grams: 80 Kcal

This recipe for winter borscht without cabbage is extremely simple to make and contains the most affordable ingredients.

Before cooking, all vegetables should be washed with cool water and peeled (except for tomatoes and peppers), and seeds should be removed from the pepper. Then the carrots and beets are coarsely grated or chopped in a food processor.

Onions, tomatoes and peppers are cut as the hostess likes. The shape of the cut is not important for the workpiece. It is better to take tomatoes that are juicy, fleshy, but not overripe - they should be quite firm. The plum variety is good. The vegetables are mixed in a deep container, and finely chopped garlic is added there.

Separately, you need to mix the oil, broth and vinegar, dissolving salt and sugar in them. The resulting mixture is poured into the dishes with vegetables. You need to prepare the jars in advance - wash and sterilize.

Then the vegetables in the broth are placed on the stove, turned on at medium heating temperature. After boiling, reduce the heating temperature of the stove and cook for another half hour.

Without allowing the borscht to cool, it is poured into jars and covered with lids. The jars must cool down, for which they are left under the blanket for a day.

Recipe for borscht with beans without cabbage

Borscht without cabbage and beans turns out very satisfying. It can also be sealed in small jars in advance for the winter.

Products:

1 piece each carrots, peppers (it’s better to take red ones), beets, onions;
0.5 kg of beans (any kind you like will do);
125 g pork or poultry;
2 tbsp. l. salt;
2 kg of tomatoes (free from skin);
3 tbsp. l. vinegar (9% is needed);
4 tbsp. l. Sahara.

Cooking time: 11.5 hours.

Calorie content per 100 g: 77 kcal.

The cooking time is due to the need to prepare the beans. It should be rinsed well and placed in cold water overnight. Then the beans are boiled (the water needs to be changed) until they become soft. You need to add enough water so that its layer is 5 cm above the beans.

The tomatoes are peeled (before this you can pour boiling water over them - the skin will be removed more easily), the stalks are cut out, and crushed until puree is formed (this can be done with a blender or a fine grater).

Peppers and onions can be cut in any way, and carrots and beets should be coarsely grated. The meat should be cut into cubes and boiled in 4 liters of water. Place the tomato puree and other vegetables in a saucepan, add salt and sugar, and mix.

Then boil over medium heat. After boiling, you need to reduce the heat and simmer the dressing for about 20 minutes. At 15 minutes add beans. Then the dressing is poured into the broth with meat, vinegar is added and brought to a boil.

After removal, the hot dish should be put into jars, rolled up and left to cool under a blanket or towel.

Preparing for the winter with beets and potatoes

This dish contains potatoes, which makes it more filling. Celery contains many useful substances, which also gives borscht an unusual taste.

Products:

2 liters of tomato puree (remove the skins from the tomatoes before making it);
1.5 kg of potatoes, beets, carrots;
1.5 liters of any broth (meat or poultry);
0.5 kg each of celery and onion;
salt and pepper according to the hostess's preferences.

Time required: 2.5 hours.

Calorie content: 75 kcal per 100 g.

Mix the puree and broth, add chopped vegetables. Cook in a large saucepan until the borscht begins to boil, and then for another 15 minutes (reduce heat). Pour into sterilized jars and leave to cool under a blanket.

Borscht with garlic without adding vinegar

Products:

2 liters of tomato puree (peel the tomatoes and chop to make a puree);
1 piece each pepper (red or green will do), onion, beets;
4 cloves of garlic;
0.5 tbsp. any plant oils;
2 tbsp. l. Sahara;
1 tbsp. l. salt (sea salt will be healthier and will have a positive effect on the taste of the finished borscht);
1 tsp. khmeli-suneli.

The cooking process lasts 1.5 hours (excluding the day for cooling the cans).

Calorie content: 70 kcal per 100 g.

Vegetables should be washed, peeled and cut as usual for soup. First they are fried a little in oil, adding garlic at the end. Then tomato puree and oil are mixed with vegetables in a saucepan.

All this is cooked in a large saucepan until it boils, and then simmered at low temperature for about another hour. At the 45th minute of cooking, add suneli hops. Hot borscht is poured into jars, placed in a warm place and allowed to cool.

Preparing a hearty dish without sterilization

Not everyone likes to store food for the winter due to the complex sterilization process. In order not to waste time boiling jars, rolling and cooling the finished borscht, you can freeze it for future use when you have time.

Products:

0.5 kg of poultry or any other meat at the discretion of the housewife;
2.5 liters of water;
100 g of carrots and beets;
0.5 tsp. vinegar (take 6%);
1.5 tbsp. l. volume. pastes;
2 laurel leaf;
2 cloves of garlic.

Cooking time: 2 hours.

Calorie content: 60 kcal per 100 g.

For a frozen preparation, you need to cook the meat, add the rest of the ingredients to it and boil. Then cook for another half hour over low heat. The dish must cool, then it is poured into jars or plastic containers and placed in the freezer.

In order to get a ready-to-eat dish, the product must be thawed and boiled in a saucepan, adding any vegetable. butter (about 2 tbsp). If necessary, you can add more water, add potatoes and seasonings.

To make the dish tasty, you need to use fresh, high-quality ingredients. Vegetables should not be spoiled or rotten. A lot also depends on the quality of water. It is better to use bottled, well or filtered tap water.

It is better to choose jars for sterilization of a size so that the opened product does not sit for a long time. You need to calculate it so that there is enough for all family members once. You should not use a lot of seasonings in the recipe, so as not to interrupt the taste and aroma of the vegetables and reduce the risk of damage to the product.

You need to store jars of borscht without cabbage for the winter in a cool place where light does not penetrate. Typically, the shelf life of the blanks is six months. After rolling, it is recommended to turn the jars upside down and cover them with something thick, leaving them to cool.

When this process is completed, the product will be ready for consumption. All that remains is to pour it from the jar into the pan and heat it up. You can add any herbs or seasonings to the borscht that were not added when closing the jar.

Thanks to the preparations, you can prepare the first dish very quickly. It’s worth spending time on canning once (you can set aside one weekend for this) so that in winter you can enjoy the natural taste and aroma of hot, tasty borscht.

Choose a recipe with ingredients you like, or try a few different ones to see which one becomes your favorite.