Delicious dressing for beetroot borscht. Delicious borscht dressing with bell pepper. Preparation for borscht and beetroot for future use

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 a separate dish - even just with bread;
If you refuel today (end of summer, beginning of autumn), you can save your 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;
sweet 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 definitely 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 a tasty 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, make a cross-shaped cut at the footboard and throw it into hot water for a couple of 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 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 period. 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, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing 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:

I heat 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 (both 3% and 9% are 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 have borscht dressing it turns out. 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 course.

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!

Today's recipe - borscht dressing for the winter with beets. Borscht is one of the most delicious firsts dishes, but the difficulty is that any borscht takes a long time to prepare and that’s why experienced housewives recommend prepare and preserve borscht dressing for the winter. Borscht dressing for the winter getting ready, even a young housewife can handle it.

Borscht dressing for the winter recipe

5 from 1 reviews

Borscht dressing for the winter with beets

Winter borscht dressing made from beets

Type of dish: Preparations

Cuisine: Russian

Ingredients

Beetroot - 3 kg,
carrots - 1 kg,
onions - 1 kg,
sweet pepper - 1 kg,
tomatoes - 1 kg,
sugar - 1 tbsp.,
salt 3 tbsp. l.,
vegetable oil - 1 tbsp.,
vinegar 9% - 125 ml.

Preparation

Wash and peel all vegetables well.
Cut the onions into rings.
Grate the beets on a coarse grater.
Grate the carrots on a coarse grater, cut the pepper into thin strips, and cut the tomatoes into half circles.
Then place in layers in a pan. Add salt, sugar, vinegar, vegetable oil, mix everything and put on low heat.
As soon as the vegetables give juice, turn up the heat and cook for 25 minutes.
After this, place hot in sterile jars and seal tightly with lids.

Our borscht dressing will help you cook very quickly. Good luck with your preparations, ladies and gentlemen!

Borscht dressing for the winter with beets

Today's recipe is borscht dressing for the winter with beets. Borscht is one of the most delicious first courses, but the difficulty lies in the fact that any borscht takes a long time to prepare and that’s why experienced housewives recommend preparing and canning borscht dressing for the winter. Borscht dressing for the winter is very easy to prepare, even a young housewife can handle it. Borscht dressing for the winter recipe 5 from 1 reviews Borscht dressing for the winter with beets Print Dressing for borscht for the winter from beets Author: Cook Type of dish: Preparations Cuisine: Russian Ingredients Beets - 3 kg, carrots - 1 kg, onions - 1 kg, sweet pepper - 1…

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.
You will need onions 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, it is possible to prepare preparations for borscht 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 are completely dissolved 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 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 they can cook them later in the winter. 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, and citric acid to the water. 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 preparing delicious borscht. You will find how to prepare such a nutritious salad dressing in the step-by-step recipe below.

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, 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 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, it is not always necessary to boil, seal 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

2018-09-04

Hello my dear readers! Tell me, please, for mercy, this is what makes our woman do year after year canned preparations? I will answer this sacramental question a little lower. In the meantime, I’ll tell you that I am also susceptible to an epidemic called “ Home canning" Mine, and many liked it. I hope that easy refueling for borscht for the winter, it will be very useful for someone.

So, it would seem, in stores all year round Vegetables and fruits from all over the world are available. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. Ah, no! We are not looking for easy ways. In addition, in the summer you have the opportunity to buy, get hold of, or gather vegetables and fruits of absolutely amazing quality from your garden or dacha. Summer beets - with tight sides splashing with juice, tomatoes - sweet, sugary, fragrant, “bred” under the steppe or just country sun. About bell peppers in general you can write doggerel. This wealth will not make borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore, let’s not be lazy, arm ourselves with some kind of kitchen miracle of technology or just a ceramic knife and get started. After all, how many times does it happen that the “breadwinner” looks with pitiful eyes, and we don’t want to bother with cooking. This is where the treasured jar comes to the rescue. " Kribble-krabble-booms! and summer-smelling borscht on a quick fix already on the table.

Dressing for borscht for the winter - recipes

Beetroot dressing

Ingredients

Weight is given gross.

How to cook

First we prepare the vegetables. In my case, I need to pull the beets out of the garden, clean them from the soil, and wash them with a brush. Such specimens are not uncommon among us. Cleaning the beauty.
Now there are several options for chopping - manually, using some kind of vegetable cutter or food processor. I have an old, proven Burner,
but now, they say, there are others.

I thread the cut piece onto the spokes of the protective hood.

I work hard.

The resulting pieces are nice, but not entirely uniform in thickness. If you love cutting with a knife large quantities beets, then the cubes will turn out more beautiful. But spending so much time chopping a mountain of beets - sorry.

Place the beets into the pan. I have a vessel with an energy-saving bottom. Pour vinegar, add sugar, simmer under the lid until the beets are soft.

Let's take care of the tomatoes. Throw them into boiling water for 1-2 minutes.

Then cool in cold water.

Remove the skin and pry it off at the top with a knife.
Here they are, cleaned.

Cut into small cubes.

Place on a heated frying pan.

Simmer over low heat until completely soft and maximum liquid evaporation.

My carrots this year are elegant. There hasn't been much rain, so she's more skinny than fat. I clean it with such a convenient thing.

I rub the large ones like beets, and cut the thin ones into narrow strips.
Vegetable mix, grated on a regular grater, I don’t like it. If you are used to rubbing, then I have nothing against it.

Peel the onion and chop it into small cubes.

Peel the garlic and chop it into crumbs.

Heat up a thick-walled, preferably cast-iron, frying pan or. Add onions and carrots.

Fry until lightly golden color, add garlic, stir.

Wash the bell pepper, cut it in half, remove the seeds, cut into strips.

Place in a frying pan and fry the mixture for about 5 minutes over low heat.

Add vegetables to beets.

We send it there stewed tomatoes, salt.

Add finely chopped dill.

Simmer everything together for 10 minutes (I missed removing the dill, but it’s in the dressing).

Pack in sterile jars.

Roll up with sterilized lids, turn upside down, cover with something warm and leave until completely cool. This will take about a day. All! Beetroot dressing for borscht for the winter is ready!

My comments

If there is little liquid in the beets when stewing, you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
Lard can be replaced with refined sunflower oil.
This version of borscht dressing is the most acceptable for me - all in one bottle. Only without cabbage, potatoes and broth - add them in winter and the summer will be very delicious borscht ready!
Beetroot dressing very variable preparation. Her recipes may differ significantly from each other. Some people make the twist only with beets - without peppers and tomatoes. In winter, you can add instead, if desired, ready-made lecho from tomatoes and peppers.
Some people even cook for the winter with cabbage, but I don’t see the point in that.
Tomato paste instead of tomatoes is also an option. But it still tastes better with fresh tomatoes.
If you want to make a dressing without vinegar, use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make jars for the winter without beets, peppers and carrots. Also very a good option. After all, sugary, meaty, fragrant tomatoes are completely absent in winter from the shelves of markets and shops. But somehow I don’t want to season the borscht with “plastic” tomatoes.

Ingredients

A kilo of the best tomatoes;
five to six cloves of garlic;
hot red pepper (optional);
dill, savory, thyme (optional);
salt.

How to prepare dressing for the winter

My comments

Choose the most suitable for preparing borscht dressing best tomatoes. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” beloved by many housewives. Good tomatoes " bull's heart"and other large-fruited "village" varieties.
Do not use spoiled fruits. They can irrevocably ruin the taste of borscht dressing!
I highly recommend putting at least minimal amount hot pepper. It gives not only spiciness, but also a unique piquant taste.

Dressing for borscht from peppers and tomatoes

A variation of tomato dressing, only with the addition of juicy, meaty bell peppers. To prepare pepper dressing, it is best to take thick-walled, red, aromatic fruits.

Ingredients

A kilo of bell pepper;
two kilos of tomatoes;
hot pepper pod;
salt, sugar to taste.

How to do

It is best to skin the tomatoes, but you can also cook with the skins. Pass clean tomatoes through a meat grinder or powerful blender.
Wash the peppers, cut into strips or put them through a meat grinder.
If you are preparing a dressing from chopped peppers, boil them until half cooked in boiling water.
Cook the crushed tomatoes for thirty-five minutes, add boiled pepper, salt, spicy Bell pepper, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in something warm and cool.
If you prepare a dressing from ground pepper, then cook the tomatoes and pepper together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything is as always.

Hungarian recipe for borscht dressing made from red sweet pepper

Such a paste from fresh pepper You can season not only borscht, but also any soup, goulash, roast.

Ingredients

700 g of fresh fleshy red pepper;
300 g salt;
vegetable oil.

How to do

Grind the seeded pepper in a meat grinder or blender.
Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Add vegetable oil, close with a sterile lid.
Store in the refrigerator or cold cellar. Use only a clean, dry spoon to season borscht or other dishes.

What else can you put in borscht dressing?

All sorts of additives diversify the taste of borscht. Experiment and add your own ingredients to my list.

Recently a good friend called me: “I realized that you are advertising all sorts of kitchen gadgets to support your blog.” So, I bought a food processor and a mixer, and only you are to blame for this. Now we have to use them to the fullest. Otherwise, how can I justify such a purchase to my beloved? Please write some suitable recipes for them, otherwise my hands are itching!” We talked and laughed. I went on to work, and my friend went to the market to buy vegetables for dressing. This is how it happens.

For those who enjoyed our meeting today, I would be very grateful if you share this article with your friends on in social networks. Subscribe to blog updates so you don't miss interesting news.

Remember that the best day is today. Good luck! See you again!

Always yours Irina.

After the prosaic recipe, please listen to absolutely magically beautiful music.

Shigeru Umebayashi - Lovers

Borscht is always good, because it is nourishing, healthy and tasty. Don't always feel like slicing? Happens. Or are you looking forward to a trip? Do not worry. In any circumstances, your family will prepare their favorite first course. After all, since the summer you forced the pantry different blanks, and among them there will definitely be a dressing for borscht for the winter. All they have to do is put it all in the water, and voila - your borscht is already smoking in the plate.

All about borscht dressing

Needless to say, there are reasons to prepare this useful workpiece so many. You're on a business trip, on vacation, you're sick, you never know. Yes, even if you haven’t gone anywhere, and you have to cook yourself, there are options for preparations that you just need to fill the mass with water and boil it. Or write instructions on a piece of paper for your husband or daughter, and the borscht is ready.

You don’t need much to make borscht dressing. Especially now that September is just around the corner. Markets and shops are literally inundated with domestic seasonal vegetables. Which means real and very cheap. All you need to do is buy them and cook them. And the process itself is very simple and easy. Plus, winter fun is guaranteed for the whole family.

Delicious borscht

I will offer several options for preparing borscht. After all, you can add everything to the dressing - even lard and meat, potatoes and cabbage, make a dry dressing for freezing, or simmer everything and close it in a jar. I think you will have plenty to choose from!

Freeze borscht dressing - the simplest recipe

Yes, I decided to start with the simplest. It could be completely Lenten borscht, as in my recipe. But, even if you don’t fast and are on a diet, this recipe will always come first. Moreover, I propose to do everything quickly and simply. Because the method will work for those who do not like to fry foods and who always have problems with time.

Ingredients:

Carrots – 1 pc.
Onion – 1 pc.
Celery stalk – 1 pc.
Garlic – 2 cloves
Beetroot – 1 piece
Tomato juice – 0.5 cup
Spices - to taste
Vegetable oil – 1 tbsp.

Quick preparation of frozen borscht dressing - step-by-step recipe with photos

This is the easiest way to fry borscht for the winter. Because you don’t have to fry or stew. All you need to do is chop the vegetables into your favorite format and put them in the freezer. Let's start with carrots. I love the straw format in this kind of borscht.

Step 1. Carrot stripes

Onions - the more, the better. For such soups, I cut into rings, that is, I don’t chop them, which means there’s less hassle.

Step 2. Onion half rings

Celery plays an important role in this borscht. Firstly, the borscht will thicken, and secondly, it will give it unusual aroma and taste. I slice it thinly.

Step 3. Add celery

I made the garlic into slices. This way it is stored better, and then looks beautiful in borscht.

Step 4. Garlic slices

And the last ingredient is beets. I cut it into strips. No other format is suitable for this recipe. By the way, to prevent the beets from turning all the vegetables their phenomenal color, soak them in vegetable oil before mixing.

Step 5. Cut the beets

Collect the cuttings in a bowl. Sprinkle with spices. Add tomatoes and oil. Stir everything and put it in a plastic bag with a convenient airtight closure. This miracle stores well in the freezer. All you have to do is boil water, cook the potatoes and cabbage, and pour out the contents (without defrosting!). Salt, pepper, and enjoy!

Step 6. Borscht dressing is ready

Forgot to add. The recipe was created for borscht cooked without a drop of oil. But, if you need another option, then add 1 tbsp to this portion of dressing. sunflower or other vegetable oil. Alternatively, you can make it without beets. If you know that you may not have any time at all, then you can add potato cubes, cabbage strips, pieces of meat and lard, green beans and whatever else you see fit to the dressing. You can make as many of these preparations as you have room for in the freezer!

Dressing for borscht with stewed vegetables - my favorite recipe

This option for preparing for the winter - vegetable stew for borscht - it will require more effort and time. But then, as in the first option, you don’t have to try very hard - in meat broth with potatoes and cabbage, just add the contents of the jar, and the incomparable borscht, like summer, is ready!

Dressing for borscht with stewed vegetables

Ingredients:

Beetroot – 150 g
Bell pepper – 150 g
Tomato – 150 g
Carrots – 150 g
Onion – 150 g
Salt – 20 g
Sugar – 40 g
Vinegar – 10 ml
Spices - to taste
Vegetable oil – 25 ml

Making a delicious dressing for borscht with stewed vegetables

We clean and grate the washed vegetables (onions, beets, carrots, peppers), and cut the onions.

Step 1. Chopped vegetables

We make tomato juice from tomatoes in a convenient way. But in this case, you don’t have to get rid of the pulp.

Step 2. Tomato juice

Mix all the ingredients in a saucepan, add oil and spices. Let it all simmer for about twenty minutes on a small fire. Add vinegar five minutes before turning off, pour into jars and screw.

Dressing for borscht with cabbage and vinegar is a time-tested recipe!

This is the greatest of all recipes. After all, in winter everything will be so simple, fast and delicious! By the way, you can adjust the ratio of vegetables, spices and additives at your discretion.

Cabbage for borscht dressing

Ingredients:

Cabbage – 500 g
Tomato – 120 g
Onion – 1 pc.
Pepper – 1 pc.
Beetroot – 160 g
Carrots – 100 g
Salt – 0.5 tbsp.
Sugar – 0.2 tbsp.
Vegetable oil – 75 ml
Vinegar – 50 ml
Peppercorns - to taste
Bay leaf - to taste

Proper preparation of borscht dressing with cabbage and vinegar

After washing and peeling the vegetables, we begin to process them. Three large beets and carrots and fry in oil. We will also chop the rest and mix with this mass and spices. Simmer covered for about 50 minutes. Sterilize the jars and fill them with boiling borscht dressing and roll them up. Let them stand upside down under the blanket.

Dressing for borscht without frying vegetables - healthy eating

Dressing for borscht without frying

This recipe for borscht dressing also calls for the presence of vinegar. But what can’t you do for the sake of speed and pleasure!

Ingredients:

Beetroot – 200 g
Carrots – 100 g
Onion – 100 g
Tomato – 100 g
Sweet pepper – 100 g
Vegetable oil – 1 tbsp.
Vinegar 6% – 25 ml
Salt – 10 g
Sugar – 25 g
Greenery

How to prepare borscht dressing without frying vegetables

We cut the beets and carrots into our favorite format; I like them better grated. We will also depict onions and peppers in our own format. Mix everything and add some chopped greens. Dissolve sugar and salt in vinegar and mix the mixture with oil. Pour this mixture over the vegetables and let them sit for a while. Sterilize jars and lids. In the meantime, they are sterilized, simmer the preparation for about 30 minutes on a small fire, stirring it. Place the dressing in dry jars and seal. This dressing can be stored even in an apartment. Borscht is prepared like this: boil potatoes and cabbage (in water or broth), then boil for 2-3 minutes. until they are ready, pour in the borscht dressing. Oh, and it will be delicious!

Dressing for borscht with cabbage without vinegar - my grandmother’s recipe

You can understand - vinegar is contraindicated. But this contraindication does not threaten you with anything. After all, there is a way to prepare borscht dressing for the winter without vinegar.

Borscht dressing with cabbage and without vinegar

Ingredients:

Tomato – 500 g
Beetroot – 500 g
Bell pepper – 150 g
Carrots – 150 g
Onion – 150 g
Greens - to taste
Lemon – 0.5 pcs
Vegetable oil

Making a healthy dressing for borscht with cabbage without vinegar

First, cut the onion into half rings, then fry it in oil. Chop the tomatoes and everything else (except the beets). Let it all simmer for half an hour and, adding coarsely grated beets, simmer for another quarter of an hour. At the end, pour in the juice of half a lemon and immediately put the mixture into jars. This type of workpiece needs to be stored in a cool place. You could also add hot pepper here!

The most delicious dressing for borscht with green beans

You can close it with both regular beans and green beans. These and other legumes perfectly balance the first dish called borscht! And besides, you don’t have to soak the fruits for a long time before cooking, as we do when preparing borscht with beans.

Green beans

Ingredients:

Cabbage – 200 g
Beans – 4-5 pods
Tomato – 100 g
Onion – 1 pc.
Beetroot – 100 g
Carrots – 1 pc.
Bell pepper – 70 g
Salt – 1 tsp.
Sugar – 1 tbsp.
Vegetable oil – 2 tbsp.
Vinegar 9% – 1 tbsp.
Peppercorns – 2-3 pcs.
Bay leaf – 1 piece

How to easily prepare a dressing for borscht with green beans

Regular beans are still soaked. Vegetables are washed. Three large beets and carrots and simmer them in oil for about 20 minutes. Chop everything else, mix the mixture with spices. Let's simmer it for an hour. Pour in the vinegar and boil it, put it in sterile jars, and then roll up the dressing.

Dressing for borscht - salting

A unique option. Only here it is important to calculate the proportions later. After all, the key ingredient here that allows us to preserve this beauty for the winter is salt.

Ingredients:

Carrots – 100 g
Onion – 100 g
Beetroot – 100 g
Bell pepper – 100 g
Tomato – 100 g
Celery – 100 g
Greens - to taste
Salt – 100-120 g

How to properly salt borscht dressing

Wash and peel the vegetables, i.e. prepare for canning by salting. Finely chop the peppers and onions. Three carrots, beets and celery on a grater. Tomatoes can be cut into thin slices. And finely chop the greens. Mix everything, sprinkling the layers with salt. Salty? Then put the dressing into dry, sterilized jars, gently compacting the mass. Cover with lids and place in a cool place.

As you can see, there are several cooking methods:

Freezing.
Extinguishing.
Stewing and freezing.
Salting.

By the way, you can even dry the key ingredients, but this is a last resort, because the method is very time-consuming.

Something else is also important. If you are stewing vegetables, it is not entirely necessary to pack them in jars. Place portions into bags; it doesn’t take that much time and effort!

In this case, you can make a dressing with or without vinegar, with key ingredients, as well as with cabbage, beans and other ingredients that improve the taste of the finished dish (celery, pepper, etc.).

You can put any spices that you like best (peppercorns and ground, Bay leaf etc.).

Secrets:

To make the borscht dressing aromatic and healthy, choose young and juicy fruits with thin skin, i.e. those that are on sale now, in September.
How to grind ingredients? Differently. Either into strips, or into mosaics, or grate in a food processor or on a grater. The smaller the size, the more reliable the storage.
What to do if there are no tomatoes, but they are in the recipe? Take tomato paste - the taste of borscht will be even brighter.
If you prepare the borscht dressing by stewing, you cannot do without vinegar or lemon juice. But these components act not only as a preservative, but also as an acidity agent.
Cook the workpiece for 40-60 minutes and cover only when boiling.

Remember that instead of fresh cabbage, you can put sauerkraut, but simmer a little longer.

Dressing for borscht can be made using fried lard and with fried meat- it lasts longer this way. And also adding, in addition to key components, meat.
Are you closing for the first time? Keep a diary - if the bank behaves incorrectly, remember what you did.

It can be compiled at your own discretion.