Dressing for borscht (frozen).

In summer there is an abundance of fresh tomatoes, bell peppers, beets and carrots. And the borscht they make turns out very tasty and aromatic. You can, of course, pack borscht dressings in jars for the winter. In winter, all you have to do is add them to the prepared broth, add cabbage and potatoes - and the borscht is ready.

And if in the summer or autumn we freeze the vegetables for seasoning the borscht, then we preserve the taste of summer, and in the winter the borscht from our preparation turns out to be aromatic, like fresh vegetables. The proportions of all ingredients are arbitrary and each housewife can adjust the content of vegetables to her taste.

For the recipe “Borscht Dressing (Frozen)” we will need:

Beetroot - 3 kg,
Carrots - 1 kg,
Tomatoes - 1 kg,
Bell pepper - 1kg,
Onion - 1 kg,
Greens (optional).

We thoroughly wash all the vegetables and dry them so that when frozen they do not stick together in the freezer.

We cut everything into strips and cubes, as we usually do when preparing borscht.

Mix everything chopped. For freezing, you can use plastic containers, plastic bags (preferably in two layers if thin) or ziplock bags. In general, as you like.

Place a portion of vegetables into the bag and press down so that the air comes out. This will save space in the freezer. And since there can be several types of frost, it is more convenient to write what kind of vegetables are in the bag (container).

The borscht dressing (frozen) is ready! In winter, all we have to do is add it to the broth with cabbage and potatoes from the freezer, without defrosting it first.

Have a delicious winter and bon appetit!

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This preparation for future use will come in very handy in the winter, when fresh vegetables other than cabbage and beets are not at hand. In another case, it can save you in a moment of lack of money or lack of time. Simply remove the package from the freezer, carefully tear it to remove the mass and place it in a pan or microwave oven to defrost.

Many housewives prefer to freeze not ready-made borscht, but frying or dressing. They are added to the broth, mixed with potatoes, herbs and continued to cook quietly.

Freezing secrets

Experienced chefs advise freezing borscht not in portioned bags, but in glass jars without a lid, since when defrosting, it is enough to warm the container with warm water so that the finished mass falls into the saucepan.

In stores, you've probably come across borscht frozen using blast freezing. With this method, the product is exposed to low temperatures in a short time. The ice crystals that form are much smaller, so the borscht remains tasty and fresh even after defrosting. You won’t be able to pull off this trick in a household refrigerator, but store-bought instant products are quite tasty.

At home, it is recommended to properly defrost borscht using a microwave or heating it on the stove, but you can safely leave the dish in the refrigerator overnight. It is advisable to place a bowl under the container with liquid so as not to flood the refrigerator with water during the defrosting process.

How long does frozen borscht last?

Simple preparation can be done even for the winter, because the products practically do not deteriorate over time. This frozen dish can be stored for 1-2 years. It is advisable to eat borscht within 12 months after preparation, so as not to clutter the refrigerator with old stocks. No one is immune from power outages or interruptions, when equipment can simply break down, and then the borscht will either have to be eaten or thrown away, since it is no longer suitable for re-freezing.

Advice: Be sure to leave a note on the container indicating the date the borscht was prepared.

In what container should you store frozen borscht?

It is most convenient to package the first dish in portioned bags with a zipper. They take up little space in the freezer, which is very important, especially if the freezer is small. But you can freeze borscht in a plastic container or glass jar; this will not affect the taste.

Which borscht should not be frozen?

Before cooking a dish, remember what ingredients it consists of. Every housewife knows how poorly potatoes react to low temperatures. Fresh ones quickly become covered with mucus and darken, while boiled ones simply spoil. If you put potatoes in borscht, freezing them is not a good idea.

Almost any first dish can now be frozen. People subject soups, broths and dressings to low temperatures to get them when needed. Frozen borscht almost does not lose its taste, beneficial properties and nutritional value, so you can safely eat it. Bon appetit!

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Autumn time leaves no free time for the site. It is necessary to make various preparations for the winter.
In general, starting in August, we are all just busy preparing for the winter.
I'm busy preparing borscht right now. I prepare various vegetables for the winter. To take it out of the freezer and cook borscht or something else delicious in six seconds.

First there were berries - strawberries, cloudberries, blueberries. Now lingonberries, sea buckthorn, and currants are ripe. You need to sort the berries, then boil the juices, freeze them... To enjoy the fresh aroma and taste in winter. I often bake pies with lingonberries. Someday I'll post my masterpiece.
Now let's move on to preparing for borscht or other vegetable soup.
It's very easy and quick to prepare. And the main thing is that then you won’t need to spend a lot of time preparing the filling.
So. Take onions, peppers, tomatoes, carrots. Carrots can be grated or chopped. However, everything is cut into pieces.

You can add beets. It's already to taste. I don’t add it, since I use this dressing not only in borscht, but also when stewing meat, potatoes, and for pickle soup, and in general, often in different dishes.

Cut the onion more.
Add dill and mix everything.

Now all that remains is to put everything into portions into plastic bags and put it in the freezer.

When you need to cook something, you take out this aromatic dressing - you want to fry it, or you want to throw it into soup. Delicious... and you don't have to think that you need fresh dill or pepper.

Ingredients:

400 g parsnips,
500 grams of bell pepper,
500 g carrots,
500 g beets,
1 kg of tomatoes.

How to freeze borscht dressing for the winter:

Peel beets, carrots and parsnips, wash and cut into cubes.

Wash the peppers and tomatoes, remove the seeds from the peppers, cut out the places where the tomato fruits attach to the stalks. Cut the pepper into quarters, tomatoes into large pieces convenient for processing with a meat grinder.

Pass the entire prepared mass through a meat grinder using medium-sized holes in the grate.

Mix well so that the mass is homogeneous, that is, all the vegetables are distributed evenly, then place in containers for freezing.

For freezing, take small containers so that later when cooking, use one block of frozen vegetables at a time. If there are none, you can put them in plastic packaging from meat products purchased in supermarkets.

It is better to fill large trays to the middle of the volume. In winter, it will be more convenient to cut the block into small pieces without defrosting it completely. After the mixture has frozen, to save freezer space, the bars can be removed from the containers and packaged in plastic bags. Store frozen.

From this amount of vegetables you get about thirteen cubes measuring 5x8 cm and 4 cm high. This is how easy it is to prepare frozen borscht dressing. But you can cook

Needed: onions, carrots, sweet peppers, tomatoes, herbs.

Equipment: knives, graters, boards, bowls, bags, freezer.

Turn on the freezing mode in the freezer (if required by the model).

Wash the vegetables, peel them of unnecessary things (the seeds of the last pepper are a seasoning in themselves, you can peel them not all the way, but lightly, and dry and grind the seeds), cut the onion and pepper with any tool (knife, shredder, vegetable slicer, in a food processor) into strips, half rings, cubes - in whatever form you like to catch them from the plate, cut the tomatoes no matter how, they will still come apart, those who don’t like the skin - peel them, cut the carrots into strips or grate them (vegetable slicer, kitchen processor). I take all vegetables in equal volume fractions raw, but the proportions can be changed according to your own understanding and taste.

If the preparation for borscht, then grate or trim the beets too..

Mix everything and put it in a bowl or pan. Start heating over low heat until juice appears, stirring. After the juice appears, the heat can be increased. Bring to a boil, add coarsely or finely chopped greens (I add parsley, dill and green basil), stir and remove from heat. Cool as quickly as possible (you can transfer it from the pan to a basin).

Place the cooled mixture into tea bags (I use a tea mug: I insert the bag into it, fold the edges, apply it tightly, then squeeze the bag, tie it, squeeze it, or fasten it). Place the bags beautifully and neatly in the freezer (the more neatly they are folded, the less space they take up and can be rearranged. For greater accuracy, I place the bags in rectangular plastic boxes during the freezing period; they turn out like convenient bricks; after freezing, I shake them out of the box and store them on a shelf or in the storage box).

Place it undefrosted in a pan with cabbage soup (borscht) after potatoes (they don’t go well with tomatoes at first). For a 3 liter pan (2.5 soup) I put one 300 ml packet.

The same dressing can be heated in a frying pan with vegetable oil and used as a marinade for fish. .

Salt the prepared dish.

There is no need to add oil, since frozen food with oil can be stored for up to three months, without oil - until spring.

Summer "freeze" for the winter!

I make this freezing every summer and fall. I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan.

Compound:

Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

Everything needs to be cut into strips and cubes. I pass the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), and I cut the pepper into strips.

I cut tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.

I put them in regular plastic bags and roll them into “sausages” (it’s more convenient to then break off as many as you need).

This year I froze it in lunch bags, they are small - 15X20, just enough to fill a dish for 1 or 2 times.

You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.

IMPORTANT!

I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if it’s the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas.

I also make greens separately and just freeze them in sausage bags. I cut it, put it in a bag and put it in the freezer, then this “sausage” will easily break apart if necessary.