How to make dressing from beets for the winter. How to cook dressing for borscht without frying vegetables. Recipe with ripe tomatoes

Borscht is a real "folk" dish in our country. We love this soup in different ways: with sour cream, garlic, beans and a bite with donuts. But preparing it is long and troublesome. But savvy housewives came up with an ingenious way out - this is a ready-made dressing for borscht for the winter. They make it for every taste: with and without cabbage, with beans, eggplant, carrots, tomatoes and even apples.

Easy to cook

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if a jar of a special preparation has been stored up since the summer, it is enough to add it to the broth with potatoes, and rich fragrant soup already on the table. In addition to speeding up the cooking process of borscht, this winter twist can also be used as an independent snack.

Product selection

The one who believes that it is possible to make borscht dressing for the winter from any vegetable illiquid is mistaken. You can “dispose” crumpled or ugly tomatoes, bursting beet tubers or carrots into the workpiece, but here it is important to follow two rules.

Remove damage. All areas with traces of impacts, cracks, any spots must be carefully cut out. There should be no places with a modified structure on vegetables.
Throw out the mold. If there is at least a small “fluffy” area on the surface, you can’t eat the vegetable. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable, and how deeply they hit the flesh is unknown. If you think that heat treatment destroys mold, you are mistaken: caustic chemical substances. Therefore, throw away all affected specimens without regret.

If you do not comply with these simple rules, then it is likely that your workpieces will “swell” or become moldy, and you will throw them away. It's in best case. At worst, you may not notice the signs of incipient spoilage and run the risk of “earning” serious food poisoning.

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

Like the vast majority of twists, the preparation for borscht for the winter passes heat treatment. In addition to the usual cooking or languishing in the oven, this can be done using a slow cooker or in a household autoclave - choose what is more convenient for you.

From beets

Peculiarities . Beetroot borscht dressing 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 pepper- exactly what we are used to seeing in borscht.

Grocery list:

beets - 1 kg;
Bell 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;
lavrushka - a couple of leaves.

Instruction

Grate beets and carrots. If you use a "Korean" grater, then the dressing will look even more attractive.
Finely chop the sweet pepper.
Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
Cut the onion into cubes or quarter rings.
Combine the ingredients in an enamel bowl.
Bring slowly to a boil.
Simmer 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 the ingredients: try adding a pod of hot peppers, garlic, or your favorite spices to taste. If you don’t like onions, cook without it at all - the taste of the workpiece will not suffer from this.

with eggplant

Peculiarities . Eggplant is a unique vegetable rich in cancer-protective substances. And they also have a lot of fiber, so people with exacerbations of gastrointestinal diseases should better refrain from using them.

Grocery list:

beets - 1 kg;
sweet pepper - 200 g;
eggplant - 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.

Instruction

Grind beets and carrots on a coarse grater.
Cut the eggplant and peppers into medium cubes.
Finely chop the onion.
Place the vegetables in an enamel bowl.
Enter salt and oil.
Simmer slowly for 40 minutes.
Enter the remaining ingredients.
And languish for another quarter of an hour.
Roll up the consignment.

with cabbage

Peculiarities . This twist option is almost ready 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.

Grocery 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.

Instruction

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

If there is no time to cook the broth, you can speed up the process: fry the onion in lard. Such an 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's also high quality vegetable protein. This dish is a great substitute for soup. meat broth for vegetarians or during fasting.

Grocery list:

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

Instruction

Soak beans and boil.
Grate beets and carrots.
Onion - finely chopped.
Scald the tomatoes, remove the peel and turn in a meat grinder.
Saute onions, carrots and beets until half cooked.
Enter the rest of the ingredients.
Slowly simmer 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, such a preparation pleasantly emphasizes sweet and sour taste familiar dish and gives it a special flavor.

Grocery list:

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

Instruction

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

It is important that the apples are sour and the beets are very sweet. So you will achieve piquancy and balance of taste. This preparation is also excellent as an 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. Spin is good as cold winter snack or an addition to side dishes.

Grocery 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.

Instruction

Grind the peeled vegetables with a blender.
Combine all ingredients in an enameled cooking container.
Simmer over 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 with a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beetroot

Peculiarities . This step by step recipe dressings - for lovers of green borscht. In half an hour you can cook a refreshing summer soup. You can add leafy greens, green tomatoes, or any other kind of greens you like. interesting taste it will work if you add a little wild garlic.

Grocery list:

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

Instruction

Finely chop the tops, sorrel and greens.
Place in an enamel bowl for cooking.
Salt.
Pour in 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. In taste, the workpiece will not lose anything. And such twists are stored as well as acetic ones.

Grocery list:

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

Instruction

Grate onions, carrots and beets on a coarse grater, you can use "Korean".
Sweet pepper cut into thin strips.
Fry chopped vegetables until half cooked.
Scald the tomatoes, remove the skin.
Together with hot pepper chop with a blender.
Pour the resulting mass to 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.
Cut greens and send there.
Taste for salt and add to taste if needed.
Boil for a couple more minutes.
Seal.

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 slow cooker is a "kitchen fairy" that will help out anytime and anywhere, especially where there is no stove at hand.

Grocery list:

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

Instruction

Grate beets and carrots.
Finely chop the onion and peppers.
Remove the skin from the tomatoes and chop.
Pour one third of the oil into the multicooker bowl.
Plant the beets first.
Then carrots.
Now only peppers and onions.
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.
On the same program, boil the dressing for another five to seven minutes.
Pour the dressing into sterile jars immediately before it cools down.

in an autoclave

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

Grocery 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.

Instruction

Sterilize the container beforehand.
Grate beets and carrots.
Cut the onion, tomatoes and peppers arbitrarily, but not coarsely.
Mix all ingredients in one container.
Divide into prepared jars.
Do not fill to the brim - you need to leave at least 2.5 cm of free space under the lid.
Roll the lids tightly with a seaming wrench.
Install the jars inside the device.
Fill with water so that 9-10 cm of free space remains to the top edge.
Close the lid.
Wait until the pressure in the device rises to 0.4 MPa.
The exposure time for half-liter jars is 40 minutes, for liter jars - an hour.
Disconnect the device from the mains.

… and 2 freezing options

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

Difficult

Peculiarities . Frozen borscht dressing can be stored for as long as you need it - vegetables will not lose their properties and will not deteriorate.

Grocery list:

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

Instruction

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

It is better to freeze the borscht dressing in portions and then you will not even need to defrost it before use - “plunk” 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 benefit and time.

Grocery list:

beets - 0.5 kg;
carrots - 0.5 kg.

Instruction

Clean vegetables.
Grind them the way you usually do for borscht.
Pack in portions.
Send to the freezer.

Borsch dressing for the winter - simple blank. "Fuss" does not require much, but will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and cook your “crown borscht” in half an hour.

Reviews: “Such “magic wands” should be in the pantry!”

I'm in winter period I use this dressing often. Sometimes you forget to buy carrots, then beets. It is at such moments that borscht dressing comes to the rescue. And we also make dressing for borscht with cabbage: cook tomato juice and put chopped cabbage and spices into it. That's it! Such "magic wands" should be in the pantry! This year I will definitely make a couple of cans in the range too.
Vivienne, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

Been lazy lately. I conserve a little. There are a lot of vegetables and fruits in stores in winter. This is earlier, of course, and refueling, and vegetable salads, and different kinds jam. And all in very large quantities. During the winter, they did not even have time to eat everything. Gone are those days.
ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

I really enjoy making blanks. These are the ones that shorten the cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. Opened a jar and fed the family. And now she has also begun to close the borscht in jars for the winter. This is also convenient. vegetables already in ready-made, it remains only to lower them into the broth and add spices. As a result, you will spend tasty soup only 20 minutes, subject to pre-cooked broth.

Of course, the recipes are all different, we can put cabbage in the borscht dressing, and replace the tomatoes with tomato paste. And we can cook hearty meal if we add some beans. In general, today I made a selection of 6 recipes that (in my opinion) are the most successful and ready to satisfy every taste. After all, someone loves red soup with sourness and adds vinegar, while someone does without it.

And I also like this preparation for the winter because it collects all the not beautiful vegetables: small, crimped carrots, small beets. On the taste appearance is not reflected at all, and we get 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 the half-liter bottle, you can immediately use it for three liters of water. You will only need to cut the potatoes. And we will put everything else, even cabbage, in jars.

By the way, I draw your attention to the fact that you should not take enamelware. In it, the gas station constantly burns. Based on the experience of many hostesses.

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

Any lids can be used. But for storage in an apartment, it is better to take metal ones with a twist or under a seaming key.

There are many ways to prepare vegetables: they can be cut into cubes, strips or twisted in a meat grinder or in a blender. It's up to your taste. My family loves to have something to chew on in their soup. The husband explains this by the fact that he gorges so quickly. Well, perhaps.

Compound:

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

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

Cut the onion into pieces or half rings.

Shred the carrot on the middle side of the grater. Peel off the skin of the beetroot 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 the vinegar.

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

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

We lay the vegetable mass in sterile jars. We put a knife under the glass container so that it does not crack.

We twist the lid and wait for the containers to cool.

Enjoy your meal!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are temperature drops at night and therefore many housewives are already removing green fruits from tomatoes. They are put to blush in the pantry.

But, you see, those tomatoes that have grown in the summer and are nourished by the sun are much more aromatic and tastier. Therefore, if you are preparing dressing for borscht in the fall, you can add tomato paste. It will give the desired sweetness and color to the entire workpiece.

Ingredients for a 5 liter container:

500 g sweet pepper,
5 bulbs
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.

We start with onions. We clean it, cut it as you like and fry until it becomes soft in vegetable oil. This will take 5 minutes.

Shred the carrot and lay it on the onion. We fry 4 more minutes.

We take all substandard tomatoes and chop them in a blender.

Remove the seeds from the pepper and chop.

We spread the tomatoes and peppers in a common pan and cook under the lid for about 8 minutes.

Then we rub the beets and send them to stew.

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

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

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

And we twist the containers with lids. We are waiting for the gas station to cool completely and lower it for storage in the basement.

Delicious long-term storage bean recipe

I love bean salads. 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 laid out in a saucepan with plain water and boiled. Soup comes out faster.

Compound:

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

Pour bean 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 phalanx of your finger.

We send it to the stove and boil until almost cooked and drain all the remaining liquid.

Now let's move on to the rest of the ingredients. Carrots and beets are thoroughly washed, peeled and three on a grater.

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

We skip the tomatoes in a combine or using a meat grinder.

Pour the tomatoes into the pot, vegetable oil.

Bring this mixture to a boil, then the beets into it. So that it does not lose color, pour 40 grams of vinegar onto it.

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

Then pour onions, carrots and cook again for 10 minutes.

It remains to pour pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour another 40 g of vinegar.
We sterilize half a liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This blank 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 borsch for the winter without pepper and cabbage (without sterilization)

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

Naturally, that's why we cook borscht without it. The composition of the products that I gave in this recipe is the most suitable for my family. Because it is in this soup that we like to add fresh cabbage. Naturally, I will not put it in banks.

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 of water
vinegar 9% - 4 table. spoons,
granulated sugar - 2 table. spoons,
salt - 1 table. a spoon.

Spices:

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

We cut the onion into pieces. Fry it for hot pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. We fall asleep parsley, pepper and dill.

Put 70 g of tomato paste into this mass, mix and simmer for another 5 minutes.

Grind carrots, beets with a combine.

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

Then pour to her sunflower oil, spread the 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, put the lavrushka.

Put the mass into sterile jars and close the lids.

You can also store room temperature.

Borscht dressing from beets without tomatoes - recipe "Lick your fingers"

No tomatoes? Well, you can take tomato paste. Just read the ingredients carefully before buying. There shouldn't be anything extra, like modified starch and other nonsense.

We also clean acetic acid And for taste, add a little lemon. At the same time, she will 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 rub on a grater.

Pour a little oil into a deep frying pan and fry the onion until softened, pour the grated carrots into it.
We cook 5 minutes.

We rub the beets on a coarse grater.

Put the beetroot into the hot oil. Put a chopped pepper on it.

And then stewed onions and carrots.

We turn on a small heat and simmer so that the beets give juice. This will take about 30 minutes.

Then spread the tomato paste. Pour 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 heat. If your beets gave too little juice, then the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This the recipe will do for people with high stomach acidity. In whom the word "vinegar" immediately causes an attack of heartburn. But that doesn't mean you have to give up borscht!

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

In the video, the whole process is described step by step, very detailed and understandable. I think it will not be difficult to reproduce these stages in your kitchen and with your 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!

Vegetable dressing for borscht for the winter consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Ingredients:

Beets - 2 kilograms
Onion - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot peppers - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cup
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Cooking:

That's what I like about this wonderful borscht dressing "Torchin at home" is that it can not only cook borscht quickly and "don't cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

Ingredients:

3 kg beets
1 kg onion
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 st. l. Sahara
1/4 tsp citric acid
150 ml. 9 % table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch parsley and dill

Step by step cooking recipe with photo:

Prepare products:

Put jars for sterilization. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beets throughout the year, but it is the young beets that carry the aroma, color, and most importantly the density, which is absent from the beets that have already “lain down”. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop. We clean the onions.
We rub the beets on a coarse grater. We rub carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. She takes the color from the beets and especially valuable qualities does not give borscht.

We cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful. Cut the tomatoes into small cubes or punch with a blender.

The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

2. Cooking:

We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - on high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so do not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Stew dressing for borscht for the winter over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped greens and simmer for another minute.

We shift the dressing for borscht into a pasteurized jar, and close it with a sterile lid. There is a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

Universal vegetable dressing for the winter with beans

This dressing is suitable for preparing first courses (borsch, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Beans - 0.5 kg
Tomatoes - 1.5 - 2 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
White cabbage - 2 kg
Sunflower oil - 0.5 l
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 150 g.

Yield 12 half-liter jars.

Cooking:

Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, wash and grate on a coarse grater. Shred the cabbage.

Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.

For 15 min. until ready to pour boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.

Put the finished dressing in sterile jars, put them on the lids, wrap them up.

Vitamin borscht dressing

This dressing can be used in winter for first and second courses.

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in large dish from 1 kg fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans gas stations.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in the preparation of second courses instead of salt, all winter at hand fresh vegetables and greens. The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what. You can also chop celery and spicy fresh pepper.

1kg carrots
1kg onion
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Cooking:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens. Now we need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed. I load the rest of the vegetables, salt into the basin and mix well again. We taste for salt - it should be hard salty.
Wash the jars hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

Recipe for harvesting pickle for the winter

You will need:

1.5 kg fresh cucumbers,
500 g of onions and carrots,
300 g tomato paste,
250 g pearl barley / rice,
125 ml vegetable oil,
100 g sugar
50 ml of vinegar,
2 tbsp salt.

Cooking:

How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely, preparing dressings for soups in the summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such blanks!

Dressing for borscht and soup for the winter with tomatoes

We will need:

Onion - 1.5 kg
Carrots (red) - 1 kg
Pepper - 1.5 kg
Tomatoes - 3 kg
Vegetable oil - 0.5 cups (or less)
Salt - to taste

Cooking:

Peel and cut the onion into cubes, put it in preheated vegetable oil, fry over medium heat until light - golden color Don't forget to stir so it doesn't burn.

While the onions are fried, we will wash the carrots, peel and cut into thin beautiful straw, you can rub it on a grater, but the appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.

During the frying of onions with carrots, we wash the pepper (it is better to take different colors- so much more beautiful and tastier). We clean the seeds and cut into large strips (or as you are used to), put them on the onion with carrots and fry again over medium heat until the liquid evaporates.

Now add the tomatoes (here again - there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are cooking universal gas station both for soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Stored even when high temperature.

Recipe for spicy dressing for borscht for the winter

Ingredients:

3 kg each of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp salt

Cooking method:

How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes by scalding them with boiling water, then twist in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat.

Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming prevents the risk of damage to the workpiece, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table) can be added to the dressing in an amount of 50 to 100 ml - to taste.

Refueling for the winter for borscht with cabbage

Many hostesses prefer to prepare preparations for soups. After all, in summer time much easier to buy everything necessary products, and you get ready meal, which will be enough to add to the hot broth and the borscht will be ready in a few minutes.

Ingredients:·

Tomatoes -1 kg;
Beets - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 pc;
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste.

Cooking:

To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.

Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater. Finely chop the onion in the same way.

If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of soup, it will be enough to take ripe tomatoes or tomato paste. Also sweet bell peppers.

Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.

Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

Borsch dressing for the winter from beets

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it’s a matter of minutes!

Yield: about 12 cans of 0.5 l

Ingredients:

beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp salt
1 glass of vegetable oil
125 ml (half a thin glass) vinegar 9%

Cooking:

Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots the same way.
Pepper cut into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up. In winter, just boil the broth, season it with cabbage, potatoes (I cook without it), boil it a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

Simple dressing for borscht - freezing

Onion - 1kg
Carrots - 1kg
Bulgarian pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
greens - parsley and dill.

Don't let the presence of tomatoes bother you, they become a little different when frozen, but they give a wonderful taste.

Easy refueling for borscht (freezing) - how to cook:

Everything needs to be cut into strips and cubes. Pass the carrots through a combine, on a medium grater (almost like a Korean one, but you can grate as you like), cut the pepper into strips.

Tomatoes and onions cut into medium and small cubes. Greens just chop. To mix everything.
Fold into regular plastic bags and twist the "sausages" (it's more convenient then to break off as much as you need).

Can also be frozen plastic containers, but then it is not very convenient to extract portions from them and, importantly, they take up much more space in the freezer.

Dressing for borscht is just a lifesaver for the hostess. It is worth a little work in the ripening season of vegetables and prepare a few jars of such a simple and useful blank. And then in the winter you will have no problems quickly organizing Tasty dinner or a quick dinner for your family.

A huge plus of such a blank is that substandard products can be used. I post my proven step-by-step recipe, which I use every year. detailed photos cooking process will make it even easier to understand and easier to prepare.

How to make dressing for borscht for the winter

So, we need beets, carrots, onions, sweet peppers and tomatoes.

First of all, let's deal with onions and carrots, we will fry. Onion (250 grams) peeled and cut into cubes.

Put it in a frying pan with the addition of 50 milliliters of vegetable oil and fry until light translucent over high heat.

Fry the onion and carrots together until all the carrots are soaked in oil and change their color to yellow-orange.

Of course, you can not bother with frying onions and carrots and just stew them at once with all the vegetables. But, I never bypass this stage of preparation.

While the frying is preparing, we will take care of other vegetables.

Beets - 1.2 kilograms. Wash it and peel off the skin. Three on a coarse grater.

You can, of course, cut into small strips, but it's too tiring.

Wash sweet pepper (300 grams) and cut off the stem. Next, cut each pod in half, remove the veins and seeds. Cut the pepper into cubes.

Tomatoes - 600 grams. We wash them, cut them in half, cut out the stem. Then, cut the tomatoes into random slices.

Now we combine all the vegetables and frying.

Add 120 grams (6 heaping tablespoons) of sugar, 60 grams (2 heaping tablespoons) of salt, 100 grams of vegetable oil (the total volume of vegetable oil in the preparation is 150 milliliters, we already used 50 milliliters when frying onions and carrots), 60 grams of 9% vinegar.

Mix everything well and let it brew for 20 minutes.

The vegetables need to release juice. All my vegetables are juicy, fresh from the garden, so my dressing was praised for 10 minutes. Put the pot on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.

Toward the end of the boil time, jars and lids. We lay out the hot dressing for borscht with beets in jars and it remains only to immediately close and tighten it with lids.

Additionally, it is not necessary to sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them with a warm towel for a day. The output of the workpiece is 7 half-liter jars.

Cook with such a delicious dressing fragrant borscht in winter - a matter of five minutes. It is only necessary to boil cabbage, potatoes in meat broth and add the contents of the jar 5 minutes before the end of cooking. Well, if you cook vegetarian or lean borscht, then it is even easier to cook it and it will take even less time to cook. In a word, close for the winter delicious dressing for borscht with beets - it's worth it.

Hello my dear! So I got to my favorite preparations - this is borscht for the winter. This soup in our country is the most beloved and popular among housewives and their husbands. Moreover, I prefer to do it both with cabbage and without it, so that it would be more varied.

Agree, such preparations save a lot of time and the process of preparing this soup. And most importantly, the recipes are very simple and not so much time is spent on it. But in winter you will need only some 15 minutes to prepare your favorite dish.

By the way, such beets in jars are perfect for a salad. You can just put it on the table directly from the jar, or make it the main dressing for vinaigrette, add more potatoes, green peas, cucumber and you can put it on a hundred.

Therefore, such winter preparation useful in everyday life in every sense. Yes, and it contains quite a few vitamins, because all vegetables are saturated with them and will bring them to us during the cold weather. So stock up on vegetables, put on your favorite apron and let's get started!

Advice! It is most convenient to make such blanks on the floor liter jars enough for one bowl of soup. The maximum is 1 liter.

I make these preparations more and more often than others, since I like the composition of the vegetables that are included here. Borscht in the winter from such a jar turns out just wonderful and very tasty.

Ingredients:

Beets - 800 gr
Cabbage - 500 gr
Carrots - 500 gr
Onion - 500 gr
Bulgarian pepper - 500 gr
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vegetable oil - 100 ml
Water - 100 ml
Vinegar 9% - 50 ml

Cooking:

1. Chop the cabbage. Peel the carrots and beets and grate on a coarse grater. Peel the onion and cut into half rings. Peel the bell pepper from the stalk and seeds, and then cut into not very large strips. Put everything in a saucepan.

2. Add salt and sugar there. Then add vegetable oil and water. Mix everything and put on fire. Bring to a boil and cook for 20 minutes, stirring occasionally.

3. When the vegetables have been boiled for 20 minutes, pour vinegar into the pan. Mix well again, cook for 1-2 minutes and reduce the flame to a small one.

4. Without removing from the heat, place the vegetables in prepared sterilized jars. Screw the lids on tightly and turn them over. Leave until completely cool. Then put away before winter.

Recipe for dressing for borscht for the winter without cabbage - you will lick your fingers

Also a very good option. I cook it as often as the first one. A slightly different composition of vegetables and it also turns out an excellent beetroot for the winter. From the proposed composition of the products, 7 liters of dressing are obtained at the output.

Ingredients:

Carrots - 2 kg
Beets - 2 kg
Onion - 2 kg
Tomatoes - 2 kg
Vegetable oil - 650 ml
Sugar - 200 gr
Salt - 130 gr
Vinegar 9% - 100 ml
Water - 150 ml
Allspice - 20-25 pcs
Bay leaf - 4-5 pieces

Cooking:

1. Grate carrots and beets on a coarse grater. Onion cut into cubes. Then put the vegetables in a saucepan, add vegetable oil and 1/3 of the vinegar there. Stir lightly, add water and place over medium heat. Bring the vegetables to a boil, cover and simmer for 10 minutes.

2. In the meantime, you can work on the tomatoes. Bring the tomatoes to a puree state with a meat grinder or blender.

3. Now add the tomato paste to the vegetables. You can also already add salt, sugar, the remaining vinegar, peppercorns and bay leaf. Mix everything well and bring to a boil over high heat, then reduce heat and simmer covered for 30-45 minutes (the time depends on the amount of food).

4. Place the borshchevka in sterilized jars and close with boiled lids. Turn the jars upside down and leave to cool completely.

Video on how to cook (roll up) borscht for the winter without vinegar very tasty

This video recipe shows how you can make a wonderful borscht dressing exclusively from vegetables, salt and sugar, without the use of vinegar. Try it, it turns out very tasty.

Ingredients:

Beets - 1 kg
Tomatoes - 4 kg
Carrots - 1 kg
Pepper - 0.5 kg
Onion - 1 kg
Vegetable oil - 300 ml
Salt - 3 tablespoons
Sugar - 1 heaping tablespoon

From such a dressing, you can cook not only a wonderful borscht, but also a very tasty salad that can be eaten with your favorite side dish, for example, potatoes.

Borsch in winter in 15 minutes: preparation of beets, tomatoes, carrots and onions

This is also a good way. It also does not contain cabbage, as in the recipe above, but sweet pepper was added. Before you start preparing it, I always have a struggle in my soul - I don’t know which recipe to start cooking. I just like them all very much and beetroot always turns out very tasty. This option is no exception.

Ingredients:

Tomatoes - 600 gr
Beets - 600 gr
Sweet pepper - 350 gr
Carrots - 350 gr
Onion - 350 gr
Salt - 1 tablespoon
Sugar - 1 tablespoon
Vegetable oil - 250 ml
Vinegar 9% - 50 ml

Cooking:

1. Peel and cut the onion into cubes. Washed and peeled from seeds and partitions, sweet peppers should also be cut into cubes. Peel the tomatoes from the stalk and cut into slices, then pass through a meat grinder or blender. Grate peeled carrots and beets on a coarse grater.

2. Heat the pan, pour 1/3 of the vegetable oil into it. Next add the onion and sauté it until translucent. Then add carrots to it, pour another 1/3 of the oil, mix and simmer for 2 minutes. After that, put the chopped sweet pepper and add the remaining oil. Stir and simmer for 2 more minutes.

3. Put the vegetables fried and stewed in a pan into a saucepan with a thick bottom or a cauldron, put on the stove and bring to a boil. Pour half of the vinegar into the beets and stir so that they do not lose their color. Now it can be added to the pot with vegetables. Then add the twisted tomatoes there and mix well.

4. Salt vegetables and add sugar. Stir and simmer for 30 minutes with the lid closed, stirring occasionally. At the end of cooking, add the remaining vinegar, stir and turn off the heat.

Then put the dressing in sterile jars and tightly close the lids. Turn the jars over and wrap them in a blanket. Leave to cool completely, then put away in the storage of blanks.

Step-by-step recipe for winter borscht with cabbage and tomato paste

According to this option, then it turns out wonderfully tasty and rich Ukrainian borsch. I also always roll up a few of these jars for the cold season. The soup comes out just delicious!

Ingredients:

Cabbage - 1 head
Beets - 2 kg
Carrots - 2 kg
Tomatoes - 2.5 kg
Onion - 1 kg
Salo fresh - 300 gr
Bulgarian pepper - 1 kg
Sugar - 2 tbsp. l.
Salt - 2 tbsp.
Vinegar 9% - 6 tbsp.
Sunflower oil - 250 ml
Tomato paste - 3 tbsp.

Cooking:

1. Prepare the products for the salad: chop the cabbage, grate the beets and carrots on a coarse grater, cut the pepper into small strips, cut the onion into cubes, pass the tomatoes through a meat grinder or blender, and cut the bacon into small pieces and fry it until cracklings.

2. Pour vegetable oil into a saucepan with a thick bottom, add onion and fry lightly for 5 minutes. Then add carrots, stir and simmer for another 5 minutes.

3. After that, add bell peppers and twisted tomatoes. Stir and simmer covered for 5 minutes. Next, put the beets there, stir and simmer everything together under the lid for 30 minutes.

4. Then put cabbage, fried bacon, salt, sugar, tomato paste and vinegar there. Mix everything, close the lid and simmer for 10 minutes.

5. Ready gas station arrange in sterilized jars and roll up tin lids. Turn them over and cover them with a blanket. Leave in this position until completely cooled.

Borsch dressing with bell pepper and cabbage in jars

Some housewives prefer to put exclusively fresh beets in borscht. If so, this recipe is just for you. You can make a filling without it. Also, neither salt, nor sugar, nor vinegar is put here, but the soup with such a dressing will be simply magnificent. From these products, 6 liters of blanks are obtained and they are stored remarkably all winter.

Ingredients:

Cabbage - 3 kg
Bulgarian pepper - 1 kg
Tomato juice (freshly squeezed) - 3 l
Parsley and dill - to taste
Peppercorns - 10-15 pcs

To get 3 liters of tomato juice, take about 4 kg of tomatoes and run them through a meat grinder or blender. Peel, preferably, in advance to remove.

Cooking:

1. Pour the tomato juice into a saucepan, put on the stove and bring to a boil. As soon as it boils, add peppercorns there and let it boil for 5-7 minutes under the lid.

2. In the meantime, chop the cabbage and cut the bell pepper into cubes. Finely chop all the greens with a knife. In a large bowl, toss all vegetables evenly.

3. After the juice has boiled for 7 minutes, put all the prepared vegetables there and leave the pan on the fire, cover it with a lid. After 5 minutes, the cabbage will give juice and settle a little, then gently mix the vegetables and cover again. Bring the vegetables to a boil, reduce the heat a little and leave it for another 7-10 minutes.

4. Now spread the whole salad in sterilized jars, close with lids, turn upside down and wrap. Leave them to cool completely. Such blanks are stored both at room temperature and in a cool place.

Like these ones different recipes, which are very tasty borscht dressings I have prepared for you today. I think you should like it. In theory, it will not take you more than 1.5 hours to cook them, taking into account cleaning and cutting vegetables. And in winter you will spend well, a maximum of half an hour. All you need to do is boil any meat, add potatoes to the broth (or not add) and dressing, not forgetting about spices.

Good luck with your preparations! Bye!