Borscht dressing for the winter - recipes with beets and more (different preparation methods). Dressing for borscht for the winter

Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To canned food did not ferment during storage, it is very important to carefully approach the issue of choosing vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. long term. Read the basic rules:

The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
Choose hard, large carrots.
Onions will be needed in large quantities, so take large heads, without rot or other defects.
To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
Limp vegetables that have been baked in the sun are not good: they will not give you what you need. delicate taste.
Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Explore further detailed list utensils that you will need to prepare beets for the winter.

A large cauldron or frying pan for stewing vegetables. For convenience, use both to simultaneously process the maximum number of products.
Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because it optimal quantity preparation, which you can use at one time to prepare borscht. Anything left over may later go bad, and you will simply throw it away.
Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and use steam bath sterilize). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try making several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes delicious preparation for the winter from beets without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Required Ingredients for one liter jar(0.3 kg each):

Beet.
Carrot.
Bulgarian pepper.
Salt pepper.
Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
Close the multicooker, set the “Cooking” mode and cook for half an hour.
When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables completely dissolve in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see how beautiful it is. saturated color will buy the first course. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

Beet.
Bulb onions.
Bulgarian pepper.
One and a half kilograms of tomatoes.

Cooking method:

Peel the beets and cut into four slices.
Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
Finely chop the peppers and onions into cubes or strips.
Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
When the dressing is ready, pour into a pre-sterilized container and roll up.
Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that later winter period prepare delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, like additional ingredient to salad or use to prepare traditional Russian borscht. IN this recipe no vinegar is used, allowing the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

A kilogram of beets.
Three cloves of garlic.
0.2 liters of drinking water.
50 grams of sugar.
10 grams of citric acid.
0.2 kg of greens.
Salt.

Cooking algorithm:

Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
Grind the garlic and herbs in a blender or simply chop very finely with a knife.
Place the beets with garlic and herbs in clean jars.
Prepare the brine: add sugar, salt, citric acid. Boil it.
Pour the resulting marinade into the jars and cover with lids.
Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
Roll up or screw on the lids immediately.

With vegetables without sterilizing jars

To preserve vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Use this preparation in winter and prepare delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

Beet.
Carrot.
Tomatoes.
Bulgarian pepper.
0.2 kg garlic.
300 grams of sugar.
Salt.
16th century spoons of vinegar.
0.4 liters of sunflower oil.

How to prepare:

Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
Grate the peeled beets and carrots using a coarse grater.
Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
Dip all vegetables into the resulting tomato.
Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
Place each container of dressing in a large saucepan filled with sufficient quantity boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
Then immediately roll up the resulting blanks.

With added tomato paste

Beet salads, which are extremely popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. This colorful dish can easily decorate anyone festive table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as individual dishes, but also for cooking delicious borscht. And how to prepare such a nutritious salad dressing, you will find in step by step recipe Further.

Prepare in advance:

Two kilograms of beets.
A kilogram of onions.
A kilogram of carrots.
150 grams of sunflower oil.
400 grams of tomato paste.
A heaped tablespoon of salt.
50 grams of sugar.
0.1 liter of table vinegar.
Two liters of drinking water.

How to do:

Wash the beets, peel them, grate them on a coarse grater.
Cut the onion and carrots into cubes.
Place all ingredients in enamel dishes, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that classic version The first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for you to prepare different salads in winter.

Components:

9 kg beets late variety.
0.5 kg sugar.
0.5 kg salt.
10 liters of drinking water.
0.5 liters of vinegar.

Step by step process preparations:

Wash the beets thoroughly, peel and cut into small cubes.
Place tightly in enamel or plastic container.
Prepare the marinade: in boiled water Dissolve salt, sugar, vinegar, pour over beets. The brine should cover the root crop by 5-6 cm.
Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
Lay out finished product in jars and roll them up for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be nourishing and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and taste qualities will not change at all. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

Two kg of beets.
0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
350 grams of tomato paste.
0.3 liters of sunflower oil.
Salt.
Pepper.

How to prepare:

Pre-soak the beans overnight and then boil until full readiness(it should be completely soft).
Wash the beets thoroughly and boil them too.
Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets with a coarse grater.
Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
Ready dressing Place in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and be able to enjoy natural taste fresh beets in winter. And this will come in handy if you like to prepare a variety of beet juices, syrups, kvass, caviar, etc. interesting dishes.

Ingredients:

A kilogram of beets.
Three liters of water.

Cooking algorithm.

Boil the beets.
Peel and grate coarsely (use a standard grater).
Distribute into portions, pack in small packaging bags.
Fold into freezer.
The product is ready for use at any time.

Video

Beet - versatile vegetable, which will complement excellent taste any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Browse below various video recipes With detailed description preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use

Are you planning to cook borscht in a jar? I wonder why? Aren't fresh vegetables in borscht more interesting? Aren't they available? all year round?.. The questions are crafty, because I cook this borscht myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is perfect option in three cases.

Who needs borscht dressing for the winter?

First case – you don’t have a store nearby where you can buy all year round juicy beets, crispy carrots, summer-smelling tomatoes. The market is far from you, and even if it were close, it’s somehow not funny to carry a kilogram of this, half a kilo of that and another couple of grams of this (and in total it turns out to be an impossible bag). In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that you can then process them and turn them into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case – you are a terrible lazy person, trying to minimize any bodily movements associated with cooking. For you, peeling one carrot is a waste of resources. Making mud because of a small beet is like execution. That is why once a year it is worth setting aside half a day to peel a mountain of carrots, a box of beets, process a hundredweight of tomatoes, and then during the long and cold 3-4-5 winter months, leisurely reach into the pantry, take the first jar of borscht dressing you come across, and open it defiantly and lazily transfer the contents into a saucepan with broth.

Third case cannot be described. You just need to accept it as a fact and not try to understand anything: they roll borscht into a jar because that’s what their great-grandmother, grandmother and mother did. My sister and godmother also do it. And period.

So, if at least one of the three cases is yours, then my recipe will come in very handy: at the bazaars, prices for smelling of the wind have just “fallen” ground tomatoes, the beets were filled with juice and became as sweet as possible, the carrots were ideal in terms of price-quality ratio. We buy everything necessary products, we stock up on a couple of new episodes of our favorite series, drive the family out to the park and start.

More details

Yield: about 6.5-7 liters.

Ingredients

2 kg of tomatoes;
3 kg beets;
1.5 kg bell pepper;
1 kg of onions;
1.5 kg carrots;
a large bunch of greenery;
4 tbsp. l. salt;
1 glass of vegetable oil;
0.5 cups sugar;
0.5 tsp. citric acid;
150 ml table vinegar;
0.5 liters of water.

How to prepare borscht dressing

Well, are you ready? Let's start creating and imagining.

BEET. Let's start with it, this is the most labor-intensive. Beets, a beauty and a queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut it with a knife into long thin bars. You can, of course, just grate it, but this is not serious in relation to the beets - she is a noble lady with us, and stereotyped treatment is not encouraged with her.

CARROT. It’s simpler with carrots - washed, peeled, grated. Any size - as you like. However, you can do it in blocks and bars - but that’s if you have a couple more fresh episodes from “M.D.” or “Grace’s Anatomy.”

PEPPER. Pepper is a very simple friend: after removing the stalk, cut it into thin strips.

TOMATOES. The tomatoes, of course, should be peeled. Of course, you have to tinker, but it’s not at all difficult: make a light cross-shaped cut on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean and cut into small cubes.

GREENERY. Chop, removing stems.

Stew vegetables. Heat up the frying pan. Add a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the frying pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), add oil, heat and fry the carrots. Into the pan.

Wipe the pan, add oil, fry bell pepper. Along with onions and carrots.

To ensure that the beets retain their bright, rich color, add citric acid when frying.

We wipe again, top up again. This time it was the turn of beets - and here everything is somewhat more complicated (she’s a queen, remember?). First we fry, but with the addition of citric acid (it will help maintain the bright, rich color) and sugar (the subtle caramel flavor is wonderful!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything into the pan with the rest of the vegetables.

Let's roll up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, bring to a boil again, after which we put the dressing into small sterilized jars (for me, 300 ml is optimal - just enough for one pan of borscht).

Cover with sterilized lids, roll up, turn over the jars and wrap in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored and used as needed.

What else is added to canned borscht dressing?

If desired, you can add cabbage to the dressing by stewing it along with all the vegetables.

In addition, the taste of borscht in a jar is perfectly complemented by the following additives:
- celery root;
- parsley and parsnip root;
— Bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Have delicious winter borscht! Both in a jar and in a plate.

Borscht is one of my favorite first dishes. Moreover, I know a dozen recipes for preparing this delicious hearty dish, because in each region borscht is cooked in its own way, using certain ingredients. I once read that there is special recipe royal borscht, consisting of about a hundred ingredients. Just think about the taste of this dish!
Well, I’m a long way from royal borscht with quail and hazel grouse, but every time I try to come up with something original to decorate the taste of my dish. True, cooking classic borscht It requires a lot of time; you can’t prepare this dish in half an hour. Although, I managed to manage here too and came up with such an original borscht dressing from fresh vegetables. It contains, of course, beets (the brighter the color, the better), carrot roots and onions, as well as salad peppers and ripe tomatoes.
This is a very convenient dressing for borscht for the winter and if you are looking for recipes without cabbage, then here it is, in front of you.
Having such a preparation on hand, you can really prepare a delicious aromatic borscht in half an hour. To do this, I add potatoes and cabbage to boiling broth (or just water), and when they are almost ready, add dressing to taste. So I strongly recommend that you do this preparation for winter. By the way, it’s still possible.

Ingredients:
- table beets (medium) – 3 kg
- tomato fruit – 1 kg
- salad pepper – 1 kg
- onion – 1 kg
- carrots (root vegetable) – 1 kg
- oil plant origin– 500 ml
- table vinegar (9%) – 200 ml
- granulated sugar (white) – 200 g
- medium-ground table salt – 2 tbsp.

We wash the beets to remove dirt, then peel them. Next, chop it into cubes or simply chop it using a grater (for beautiful cuts you can use a Korean carrot shredder).

We grate the peeled carrots, just like beets.

Wash the peeled onion and finely chop it.
We wash the pepper fruits and cut them in half, remove the seeds and stalk, and then cut them into strips.
We wash the tomatoes, dry them with a towel and cut them into slices.

Pour the oil into the saucepan (be sure to take refined oil without foreign odors) and as soon as it warms up, put the beets in it. Simmer it for 20-25 minutes, stirring so as not to burn.

Now everything is simple - add the rest of the vegetables to the pan, mix and add salt, sugar and vinegar.

Simmer the dressing over low heat for about an hour, during which time the vegetables will stew, but will not boil into “porridge.”

Then we transfer the borscht dressing into previously prepared jars and screw them on with lids (it is very convenient to use jars with twist-off lids).
Cover the containers with a blanket and, after cooling, transfer them to the basement for storage.

Bon appetit!

Look also

Dressing for borscht for the winter, which is made with your own hands from fresh vegetables, is a real find that makes life easier. This is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with this borscht dressing is prepared within a few minutes;
There is no need to dirty your hands and table, and ultimately the entire kitchen;
Use as separate dish- even just with some bread;
If you refuel today (end of summer, beginning of autumn), you can save family budget;
This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will need:

beets – 2 kg;
tomato – 1.5 kg;
Bell pepper– 800 gr;
onion– 800 gr;
carrots – 1 kg;
sugar – 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic – 50 gr.;
vegetable oil– 300 ml;
citric acid – 0.5 tsp;
table vinegar – 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two utensils to save time.

The onion and pepper can be fried until golden crust in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For delicious dressing let's take:

beets – 3 kg;
tomatoes – 2.5 kg;
carrots – 2 kg;
onion – about 1 kg;
greens - 3 large bunches;
vegetable oil – 300 ml;
vinegar – 100 ml;
salt – 4 tbsp. l.;
sugar – 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, we make a cross-shaped cut at the footrest and throw it into hot water for a few minutes.

After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.

5. Now we are all prepared vegetables add to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! WITH with the help of the lung and very delicious recipe your borscht will be praised by the whole family.

On my website fresh recipes conservation:

In harsh winter conditions, the human body often receives very little useful vitamins. This occurs due to a lack of vitamins in fruits that grow in winter. As a result, a person develops vitamin deficiency.

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, it is necessary to prepare jars in advance with ready-made, quick, very tasty and useful dressing for borscht made according to a traditional recipe.

Required:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onion - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets and carrots and peel them. Then I cut them.
I clean the cabbage from excess leaves and cut it into strips
I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt and sugar. Stir until the contents of the pan soften.
After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I place the jars with the preparation under a blanket or blanket for cooling.

A classic dressing for borscht without vinegar is perfect recipe for the housewife who monitors her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. He can cook it like a real mistress, and a newbie in the business.

To prepare we will need:

beets - 1.6 kg;
carrots - 900 gr;
bell pepper - 900 gr;
onion - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vegetable oil - 0.5 cups.

Step-by-step instruction:

Warming up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
I cut the pepper into cubes or a cutter and also add it to the pan.
I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
I simmer for another 10 minutes.
I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

And these are not all the blanks, the best ones are below and above in the links:

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

beets - about 2 kg4
sweet pepper, onion - 0.5 kg respectively;
garlic - 1 clove;
tomato juice – 500 ml;
vinegar (either 3% or 9% is suitable - about a quarter cup, a little less);
oil (vegetable) - 1 cup;
sugar - 0.5 cups;
salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (it turns out more classic taste dressing) and one chili pepper for piquancy.

Preparation:

I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
I grind the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should cook in about an hour, remove from heat.

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritional and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Cook rich broth and launch our products – and original soup ready. It took me less than 20 minutes to prepare this delicious first dishes.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!

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

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

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

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

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

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

Ingredients:

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

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

Step by step recipe:

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

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

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

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

We will need:

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

How to cook:

A very tasty preparation for winter borscht without tomatoes

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

Required Products:

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

Step by step recipe:

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

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

Prepare the following products:

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

Preparation:

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

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

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

Products for the recipe:

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

How to cook:

Video recipe for borscht for the winter without vinegar and sterilization

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

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

Good luck with your preparations.