Pickled and canned beets for the winter - the best recipes. How to pickle beets for vinaigrette, borscht, raw, boiled, stewed, without sterilization for the winter in jars? Borscht for the winter in jars, recipes for preparations with beets and cabbage, tomato paste and white

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 cook 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 what a beautiful rich color the first dish will acquire. 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 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, as an additional ingredient for a salad, or use it 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 with dressing in a large pan filled with a sufficient amount of 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

Beetroot salads, which are very popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. Such a colorful dish can easily decorate any holiday 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. 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 an enamel bowl, 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: dissolve salt, sugar, vinegar in boiled water, pour over the 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.
Place the finished product in jars and seal 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 the taste will not change in any way. 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, 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 will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of fresh beetroot juices, syrups, kvass, caviar, and other 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

Canned beets are not only healthy, but also tasty. This article reveals the secrets of preparing delicious pickled beets, savory pickles and pickling root vegetables.

Advantage canned beets is that she always it turns out delicious. This root vegetable is different in that even with heat treatment doesn't lose his useful qualities . Such beets can be eaten in its finished form, prepare salads and borscht from it.

Preparing beets in jars for vinaigrette (for the winter) is very convenient. Such conservation does not require much effort and time. Besides, sterilization is not necessary oh, the jars will survive the cold season just fine in a cool place (cellar, pantry, refrigerator).

Beets closed for vinaigrette will not spoil their elasticity during storage. But along with this will be soaked in the marinade and will become even tastier. The taste of beets will become brighter, spicier and, if desired, even spicier. Canned beets in a vinaigrette will save you time and effort in preparing the ingredients for this salad at any time of the year.

Canned beets for vinaigrette

You will need:

Beet– 2 kg of root vegetables
Water– 2 liters (for brine)
Salt– 2 large spoons (without a slide, it is advisable to use sea salt).
Sugar
Black pepper– 5 peas (peppercorns, hot)
Allspice– 5 peas
Mustard– 5 peas (mustard beans)
Carnation– 5 pieces (buds, seasoning)
Vinegar– 1 large spoon (tablespoon, apple or wine).

Preparation:

Beets carefully washed away from dirt and boil until soft. Before cooking, beets must be cool.
Cooled down beets are cut the way you would like to see it in the finished vinaigrette: in large or small cubes, in cubes.
Chopped beets should be Place in clean jars washed with baking soda.
Prepare the marinade: First you need to boil the water. Sugar and salt are dissolved in boiling water, then spices are added.
Boil the brine should be another ten minutes on high heat, so as not to a large number of The water has evaporated and the brine has become saturated.
Beets in jars are filled with hot brine. Pour a spoonful of vinegar into each jar (at the rate of two liter cans) and quickly roll up in the usual way. Leave to cool and remove for storage.

Video: “Preparing beets for the winter. Diced for vinaigrette"

Beets for the winter in jars: recipe without sterilization

You can completely close beets for the winter without sterilizing jars. This method requires careful washing out cans hot water with regular baking soda. Baking soda contains an alkali, which neutralizes bacteria and prevents the canned food from swelling and spoiling.

You will need:

Beet– 2 kg of root vegetables
Water– 1 liter clean boiled water for brine
Vinegar– 2 small spoons (one per jar)
Sugar– 2 large spoons (without a slide)
Salt– 2 large spoons (without a slide)
Pepper– 10 pcs (black, polka dot, spicy)
Bay leaf– 2 pcs (large) or 4 pcs (small)
Cinnamon– 0.5 teaspoon (in each jar)

Harvesting beets for the winter

Preparation:

Choose canning for this recipe small beets, small. It must be washed, boiled until tender and carefully peeled. Leave the root vegetables until completely cooled.
Cooled root vegetables should be cut according to your preference: cubes, sticks, halves, rings. Chopped beets Place in soda-cleaned jars.
Prepare the brine: Boil water and dissolve sugar and salt in it. Add spices to boiling water and cook the brine for another ten minutes. Turn off the brine, add cinnamon to it, required amount bay leaves, cover the dish with a lid and let it sit for another five minutes.
After this, bring the brine to a boil and boil the marinade pour chopped vegetables. Cover each jar with a lid and let the beets brew for twenty minutes.
Infused marinade should be drained and boiled again. Pour boiling brine over the beets again and roll up the jars in the usual way.

Video: “Beet salad for the winter without sterilization”

Grated pickled beets for cold borscht in jars: recipe without sterilization

This preparation will be a real “godsend” for every housewife. Its convenient Use for preparing cold beetroot soup and hot borscht. Beetroot preparation saves your time on preparing the dressing, and its rich and marinade-saturated taste will decorate any dish.

You will need:

Beet– 2 kg of root vegetables
Onion– 0.5 kg (onion or white)
Tomato– 700 g
Pepper– 250 g (sweet or Bulgarian)
Garlic
Oil
Salt– 2 large spoons (without a slide).

Preparing borscht dressing for the winter

Preparation:

Prepare vegetables for canning: the onion should be chopped into half rings, the pepper should be chopped into strips. Vegetables are fried with vegetable oil until soft.
Fried vegetables should add crushed garlic, mix the mass thoroughly.
Tomatoes are placed in a bowl with a high side. They should pour boiling water over and leave in this state for several minutes. After this, rinse cold water. Blanching will help you easily peel the skins of tomatoes.
Peeled tomatoes are necessary pass through a meat grinder or beat with a blender.
grate using your preferred grater.
The beets are placed in a container for extinguishing(saucepan, stewpan) and fill it with tomatoes. Stew beets should be simmered on low heat for about half an hour. Vegetables with garlic and spices are added to the stew. After this, quenching continues for another twenty minutes.
washed with baking soda. Rolls up in the usual way.

Video: “Refilling for borscht for the winter”

Beets, caviar for the winter: a very tasty recipe without vinegar

Beet caviar – favorite dish many. It goes well with potatoes, meat and other vegetables. Beetroot caviar can be eaten with a spoon, used in layered salads, added to soups, borscht, and even spread on bread.

Such preservation has many advantages, because in addition to being tasty, it is also very healthy! In beet caviar the entire stock is retained useful microelements root vegetable. Beetroot caviar improves digestion and also cleanses the intestines.

Beet caviar

You will need:

Beet– 1.5 kg of root vegetables.
Onion– 3 pcs (large onions).
Carrot– 2 pcs (medium size, not very large)
Tomato paste– 2 large spoons (one small package).
Garlic– 2 small heads (the amount of garlic can be adjusted independently, depending on the spiciness of the garlic and personal preference).
Salt– 1 small spoon (can also be adjusted to taste).
Sugar– 1 small spoon
Pepper– 0.5 teaspoon (black, ground, spicy)
Vinegar– half a glass (about 100 milliliters)
Vegetable oil– a glass (about 200 milliliters).

There are two main ways to prepare caviar, which depend on the consistency you want. In the first case, the beets are grated on a regular kitchen grater (large or fine), and in the second, they are passed through a meat grinder (this method is preferable).

Preparation:

Vegetables are washed thoroughly
The onion is peeled and finely chopped. It must be fried in oil until golden brown.
Peel and chop the beets and carrots using the preferred method. Grated vegetables must be added to the fried onions and simmered in oil. Salt the beets to taste.
Tomato paste and crushed garlic are added to the beet mass.
Add necessary spices
Beets should be simmered on fire for about half an hour. All this time, the mixture should be stirred and the pan should be covered with a lid.
The jars are sterilized or thoroughly washed with baking soda, and then doused with boiling water. Beetroot mass is placed in each jar. Pour a few tablespoons of vegetable oil on top and roll up in the usual way.

Video: “Beet caviar”

Pickled beets for the winter: recipes

Canning beets with vinegar is more common for modern people than pouring marinade over it. Vinegar performs a kind of sterilization, eliminating all living bacteria. Pickling is another way to prepare vegetables for the winter.

You will need:

Beet– 2 kg of root vegetables
Water– 1.5 liters of boiled water for brine
Salt– 1 large spoon without a slide
bay leaf– 2 pieces (small)
Spices to taste: allspice, peas, white, coriander, nutmeg.

Preparing pickled beets

Preparation:

The beets are washed, peeled and cut in a convenient way. The cut should be coarse: slices, rings or half rings.
The beets are placed in glass, ceramic or enamel containers for fermentation.
Brine is being prepared: V warm water salt is dissolved and spices are added.
The beets are poured with brine and placed under the bay. In this state, the svela should stand at room temperature week. During this time, the fermentation process will occur.
Glass jars are sterilized or washed with baking soda. Pickled beets are thoroughly mixed and placed in jars, closes. Jars should be stored in a dark and cool place. If beets are stored in other conditions, they will quickly lose their taste.

Video: “Pickled beets for the winter: step-by-step cooking recipe”

How to ferment beets at home?

The process of fermenting beets at home is much simpler than other vegetables. During the fermentation process there occurs sour fermentation due to bacterial activity. The difference between beets is that they retain their entire supply of microelements after any processing. IN in this case a rich supply of sugars affects rapid fermentation.

IMPORTANT: When fermenting beets, it is important DO NOT USE iodized salt. It can give beets an unpleasant odor and bitter taste. For this preparation, you should use table salt or rock salt.

Homemade pickled beets

Preparation:

Ferment beets you can do it without salt
Wash and peel the required amount of beets
It is advisable to choose small fruits which should not be cut.
Vegetables are stacked in NOT IRON cookware: glass, plastic, enameled, ceramic, clay.
Prepare kvass in advance: several pieces of bread with a glass of sugar are fermented for two days. Add a packet of yeast.
Ready kvass should be strain. Strained kvass you should pour the beets and place them under the bay.
In this state the beets stand two weeks at warm room temperature.
After that pickled beets should be refrigerated before winter.

Video: “Pickled homemade beets”

Beetroot with horseradish and garlic for the winter: recipe

Beetroot with horseradish– one of the simplest recipes for preserving food for the winter. Any housewife can prepare such a twist. To do this, you can use a set of the simplest and most accessible ingredients.

Cooking beets with horseradish for the winter

You will need:

Beet– 300 g
Horseradish– 200 g (root)
Water– half a glass (clean or boiled)
Vinegar– 1 large spoon (tablespoon or apple)
Sugar– 1 large spoon (without a slide)
Salt– 1 small spoon (without a slide)

Preparation:

Horseradish and beets are peeled
The root vegetable should grind using a meat grinder or in a blender bowl. In some cases, horseradish will have to be chopped in two batches.
Mix thoroughly, adding sugar and salt. Beet juice will color the entire mass.
At last stirring add vinegar to the mixture and remove the beet mass with horseradish for storage in a cool place.

Video: “Beets with horseradish”

Boiled beets for the winter in jars: recipe with citric acid

You can close it for the winter fresh and boiled beets. In the first case, the beets will turn out very crispy and juicy, in the second - soft, with a pleasant sweet taste. You can emphasize the taste of beets spicy marinade.

Boiled beets for the winter

You will need:

Beet– 1 kg of root vegetables
Vegetable oil– half a glass
Lemon acid– a pinch (can be replaced with a spoon of lemon juice).
Pepper mixture or pepper to taste(black, red, white).
Garlic– 5 cloves (the amount of garlic can be adjusted independently, depending on its spiciness).
Coriander, nutmeg(optional)
Salt- taste

Preparation:

Beet boil until soft. After this, it should be completely cooled.
Cold root vegetable cut into cubes or bars.
Sliced beets fits into a jar
Vegetable oil is heated until warm, crushed garlic and spices, salt, citric acid or juice are added.
Beet filled with oil, cover the jar with a lid and shake it well.
It should keep cool place before winter

Video: “Beets for the winter”

Beetroot and beans for winter borscht: recipe

You will need:

Beet– 2 kg of root vegetables
Onion– 0.5 kg of onions
Tomato paste– 2 large spoons (can be replaced with juice or tomatoes).
Garlic– 3 pcs (you can adjust the amount of garlic yourself, depending on its spiciness).
Beans– boiled, 200 g (red or white)
Oil– 6 large spoons (any vegetable, preferably sunflower).
Salt– 2 large spoons (without a slide)

Dressing with beans from beets for the winter

Preparation:

Bow follows fry until golden brown
IN fried onion should add crushed garlic and tomato paste, mix the mixture thoroughly.
Beets should be washed and peeled. After this it should grate and add to the onion.
The beets should be simmered over low heat for about half an hour. IN stew beans are added. After this, quenching continues for another twenty minutes.
The beet mass is placed in small glass jars, carefully washed with baking soda. Rolls up in the usual way.

Video: “Dressing for borscht with beans”

Beetroot and zucchini for the winter: preparations, recipe

This salad differs not only in its color, but also in its original flavor combination. The taste of the salad is sour and sweet at the same time.

You will need:

Zucchini– 2 kg (can be replaced with zucchini)
Onion– 1 kg (white, shallot or onion)
Beet- 1 kg
Vinegar– half a glass (100 ml) of any kind: apple, table, wine.
Vegetable oil– half a glass (100 ml)
Salt- taste
Pepper to taste

Preparation:

Zucchini should be washed and grate on a coarse grater
The beets should also be cleaned and grate on the same grater.
Peel and finely chop the onion
Vegetables are placed in a large bowl and should be salt, pepper and stir, add oil.
Turn on small fire And simmer the vegetables for about half an hour.
The mass is turned off and sprinkled with vinegar
After this it should put into sterile jars and roll up.

Beetroot and zucchini for the winter

Video: “Zucchini with beets”

Whole pickled beets for the winter without sterilization: recipe

Pickled beets, completely closed, will complement many winter dishes. These beets can be eaten whole, or added to salads and borscht.

You will need:

Beet– 1 kg (choose the smallest root vegetables)
Vinegar– half a glass (100 ml)
Sugar– 1 large heaped spoon
Salt– 1 small spoon
Pepper: fragrant, peas, ground - to taste
Carnation– 3 things
Bay leaf- 1 PC

Preparation:

The beets should be washed and Boil until soft.
After this the beets cools and cleans
Prepare the marinade: Boil a glass of water, dissolve sugar and salt in it. Oil and spices are added to the brine.
Boiled beets are placed in a jar. It should be filled with brine, sprinkled with vinegar and rolled up in the usual way.

Pickled beets

Stewed beets for the winter: a very tasty recipe

Stewed beets are already ready dish, which in its canned form allows people to enjoy it all year round.

You will need:

Beet– 2 kg of root vegetables
Carrot– 2 pcs (large)
Onion– 2 pcs (large)
Tomato paste– one tablespoon
Garlic– 5 cloves (adjust the amount of garlic yourself, depending on the spiciness of the garlic).
Vinegar - 1 large spoon
Salt– 1 teaspoon
Coriander and ground pepper to taste

Preparation:

Beets and carrots washed and grated on a coarse grater.
The bow is very finely chopped and fried in vegetable oil until golden brown, then add to the frying pan beets and carrots are sent.
Fry the mass for ten minutes, after that add tomato paste and garlic.
The beets should be stewed for half an hour over low heat with the lid closed.
Five minutes before the end of the stew Spices and vinegar are added to the mixture.
The mass is mixed and placed in jars, thoroughly washed with baking soda. They close in the usual way.

Video: “Beet salad for the winter”

Beets with tomatoes for borscht for the winter: recipe

Prepare simple refueling For borscht made from beets and tomatoes, any housewife can do it. This dressing will make the cooking process faster and easier.

You will need:

Beet– 2 kg
Carrot– 2 pcs (large)
Onion– 2 pcs (large onions)
Tomatoes– 700 g (can be replaced tomato paste: 2 tablespoons).
Garlic– a few cloves of garlic to taste
Salt and favorite spices to taste
Vegetable oil
Vinegar (any)

Preparation:

The beets are cleaned and grated on a coarse grater
The carrots are also peeled and rubbed, the onions are finely chopped.
Vegetable oil is poured into the frying pan
Vegetables go to the frying pan, fry over moderate heat for ten minutes.
Tomatoes are blanched, their skin is removed
Tomatoes are chopped into cubes and are set into beet mass.
Cover the pan with a lid and simmer the mixture over low heat for another half hour. Her should be stirred constantly.

Dressing for beetroot borscht for the winter

Beetroot with pepper for the winter: a delicious recipe

This salad is delicious snack, which will decorate your everyday and holiday table. It is not difficult to prepare, and the result is a very tasty dish.

You will need:

Beet- 1 kg
Sweet pepper– 1 kg (can be replaced with Bulgarian)
Onion– 1 piece (large)
Vegetable oil– half a glass (100 ml)
Vinegar– 2 large spoons
Salt– 1 teaspoon
Sugar– 1 large spoon
Pepper mixture to taste (seasoning)

Preparation:

The onion is peeled, finely chopped, fry in vegetable oil.
The beets are washed, cook for twenty minutes (until half cooked), peeled and cut into bars.
Pepper cut into strips and, together with the beets, is placed in jars.
Preparing the marinade: Dissolve salt and sugar in a glass of boiling water and boil for twenty minutes to evaporate. After this, spices and vegetable oil are added to it.
Vinegar is poured into the jar, the jar is shaken and the vegetables are poured with marinade.
In this condition the jars cost fifteen minutes. After this, the marinade is boiled again and again poured over the vegetables into jars. Cover the salad as usual.

Video: “Beet salad with red pepper for the winter”

Beets for the winter without vinegar: recipes with citric acid

Citric acid can replace vinegar, preventing the jars from swelling and ridding the preservation of bacteria (possible).

You will need:

Beet- 1 kg
Garlic– a few cloves to taste (depending on spiciness).
Sugar– 1 tablespoon (without a slide)
Salt– 1 teaspoon (without a slide)
Vegetable oil– 2 tablespoons (you can use any vegetable).
Vinegar– 1 tablespoon (any)
Coriander– 1 tablespoon
Bay leaf– 1 piece (large)

Preparation:

The beets are washed, cleaned and cut in any convenient way.
Garlic cut into rings and together with the beets it goes into jars.
In boiling water (one glass) you should dissolve sugar and salt.
Spices are added to the water, oil, bay leaf.
Beets are poured with marinade. Jars of marinade sit for twenty minutes. The jars must be washed with a mixture of salt and soda.
After this, the marinade is boiled again I, vinegar is added to it.
The beets are re-filled with marinade and the jars are rolled up.

Video: “Beets, canned for the winter”

Whatever one may say, in winter you can prepare the same delicious borscht that comes from fresh summer vegetables almost impossible. Unless you use a small culinary cunning and prepare borscht dressing in jars in advance for the winter. Of course, you will have to sweat a little at the stove, but in winter you can prepare delicious summer borscht in just 15 minutes. In addition, borscht for the winter saves significantly family budget, if you consider how much cheaper a vegetable set is for a borscht in the summer. There are many recipes for such a dressing for borscht in jars for the winter: with cabbage, beets, tomato paste or tomatoes. Options for every taste! And they are all easy to prepare and inexpensive.

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Borscht for the winter in jars, recipe without cabbage

It's no secret that the key to delicious borscht is the right beets. It should be moderately sweet, rich in color and juicy. And such qualities, as we know, can only be fully met by fresh seasonal root vegetables, which form the basis for preparing borscht for the winter in jars. The recipe for winter borscht in jars with photos, which you will find below, is very easy to prepare. So be sure to try this quick preparation for the winter.

Necessary ingredients for borscht for the winter in jars

beets - 2 kg
onion - 2 kg
carrots - 2 kg
pink tomatoes - 2 kg
sugar - 200 gr.
vegetable refined oil— 650 ml
vinegar -100 ml
salt - 3 tbsp. l.
allspice
Bay leaf

Instructions for the recipe for preparing borscht without cabbage in jars for the winter

First of all, washed and peeled vegetables (except tomatoes) need to be chopped. The easiest and fastest way to do this is in a blender or food processor. If you don’t have such a technique, you can simply grate the beets and carrots and chop the onion finely.

Transfer the resulting vegetable mass into a deep saucepan and pour in the oil. Then add about a third of the vinegar to the borscht preparation and stir gently so that the liquid spreads evenly over the vegetables.

Let's finish vegetable stew over medium heat until boiling. Then reduce the heat and cover with a lid, stirring from time to time and let simmer for about 15 minutes.

In the meantime, let's take care of the tomatoes. They need to be blended to a liquid puree. The blender can also be replaced with a regular grater or meat grinder.

Remove the lid and pour into vegetable mixture tomato puree, stir. Pour in the remaining vinegar.

Add sugar, salt, bay leaf and allspice to taste. Stir and simmer covered over low heat for half an hour.

We package the prepared preparation for borscht for the winter in sterile jars.

Seal the jars of borscht with lids and turn over until cool.

Winter borscht from beets and cabbage in jars, recipe

This recipe cooks even faster than the previous one. And this despite the fact that in addition to beets, it also contains cabbage, and this is practically real borscht in banks. As they say, just add water, or better yet. meat broth, a little potato and the aromatic borscht is ready! Find out how to prepare this miracle preparation for borscht for the winter from beets and cabbage in jars from the recipe below.

Necessary ingredients for winter borscht from beets and cabbage in jars

cabbage - 1 kg
beets - 1 kg
tomatoes - 1 kg
bell pepper— 500 gr.
onion - 500 gr.
vinegar - 3 tbsp. l.
sugar - 2 tbsp. l.
salt - 2 tbsp. l.
vegetable oil for frying

Instructions for a recipe for preparing beets and cabbage for borscht for the winter in jars

The principle of preparing the workpiece is similar to the version from the previous recipe: wash the vegetables, peel and chop them on a grater. Cut the onion and bell pepper into thin strips.

Pour the tomatoes over with bitter water (boiling water) and remove the skin, then pass through a meat grinder or blender.

Pour oil into a deep frying pan or saucepan. Add the onion and carrot and sauté until lightly golden.

Then add the beets and bell pepper, reduce the heat and simmer for about 10 minutes.

Pour tomato juice into the frying pan and stir. Simmer for five minutes and add sugar, salt, bay and allspice.

Reduce the heat, cover with a lid and simmer the vegetable mixture for another 5-7 minutes. Then pour in the vinegar and remove from the stove.

Place in sterile jars and seal with a can opener.

A simple recipe for preparing borscht for the winter step by step

Another simple recipe for preparing borscht for the winter, step by step, awaits you below. Its main difference from similar recipes above is the presence in the recipe large quantity aromatic spices and hot pepper. Thanks to these seemingly insignificant differences, this simple recipe for preparing borscht for the winter in jars has a richer taste. This is especially true, for example, if you come across beets that are not very tasty for winter borscht.

Required ingredients for simple recipe preparations for borscht for the winter in jars

beets - 1 kg
tomatoes - 1 kg
hot peppers- 2 pcs.
onion - 800 gr.
vinegar - 3 tbsp. l.
sugar - 2 tbsp. l.
salt - 2 tbsp. l.
vegetable oil - 150 ml
garlic
carnation
Bay leaf
pepper mixture

Instructions for a simple recipe for preparing borscht in jars for the winter

We cut the peeled vegetables as follows: onions - into half rings, hot peppers - into thin slices, carrots and beets - into thin strips. We cut the tomatoes into small cubes or grind them through a meat grinder.

Peel the garlic and pass it through a garlic crusher. Use the quantities of garlic, cloves and other spices at your discretion. As a rule, to make the preparation for borscht moderately spicy and very aromatic, for this amount of vegetables it is enough to take 3-4 cloves of garlic, 1-2 bay leaves and a couple of cloves.

Pour a little oil into the pan and pour in the prepared vegetables - carrots, beets and onions. Bring to a boil over medium heat.

Add hot pepper, garlic and other spices. Then add oil and vinegar, sugar and salt.

Mix thoroughly and simmer over low heat, covered, for 15-20 minutes.

We remove the preparation for borscht for the winter from the stove and pack it in jars. The jars must be pre-sterilized in any way convenient for you, just like the lids. We seal the borscht for the winter and turn it over until it cools.

Dressing for borscht for the winter with tomato paste without cabbage, recipe with photo

Of course, a winter borscht dressing with tomatoes turns out tastier than a recipe with tomato paste. But this is only true if you use very sweet, juicy and ripe tomatoes. Otherwise, it is better to replace imperfect tomatoes with good tomato paste - it will make the taste richer and the color brighter. How to prepare borscht dressing with tomato paste for the winter, read the recipe below.

Ingredients for dressing borscht with tomato paste for the winter

beets - 500 gr.
carrots - 500 gr.
onion - 300 gr.
tomato paste - 150 gr.
vegetable oil - 100 gr.
salt and pepper to taste

Instructions for the recipe for dressing borscht with tomato paste without cabbage for the winter

Cook the beets and carrots until half cooked and peel them.

Finely chop the onion and fry in vegetable oil until transparent.

Grate the cooled beets and carrots on a medium grater. Mix with cooled onions.

Dilute the tomato paste with a small amount of warm boiled water and stir until smooth.

IN deep container mix everything vegetable preparations and tomato paste. Salt and pepper as desired.

Divide the preparation for borscht into equal portions of 3-4 heaped tablespoons. We pack the preparations for the winter not in jars, but in regular bags and put them in the freezer. like this vegetable dressing For the winter, there is no need to defrost it before adding it to borscht.

Recipe for delicious preparation of borscht for the winter in a slow cooker, video

Another tasty and simple recipe for preparing borscht for the winter in jars awaits you further. Unlike previous options, this winter borscht is stewed in a slow cooker, which greatly simplifies the process of preparing the preparation. As for the ingredients for this winter borscht recipe, in addition to the traditional beets and carrots, you can also add cabbage, bell peppers or hot peppers to the preparation. Tomatoes can also be replaced with tomato paste.

First I would like to say that beets are unique product, due to the fact that it is rich in vitamins and numerous dishes are made from its preparations.

She's rich minerals: calcium, magnesium, potassium, iron, phosphorus. It contains vitamins: B1, B2, C and P. When eaten, especially as fresh juice, the general condition of the body noticeably improves and it is cleansed.

It lowers blood pressure, is a natural laxative, and is good for prevention. vascular diseases and atherosclerosis. However, it should not be abused by people with kidney disease, gall bladder or indigestion.

For prevention, you can use it to make very tasty juice and consume it 2 times a day, half a glass, for 1-2 weeks. Then stop for a while and repeat again.

Take 1 kilogram of beets and put them through a juicer. On average, we will get one or two glasses of pure delicious juice. Let it sit in the refrigerator for 2-3 hours. Dilute by half or to taste with boiled water and drink half a glass in the morning and evening.

This procedure can be done with carrots and, mixing two juices, drink in the morning and evening.

You can prepare very tasty dishes from it: vegetable salad, borscht, beetroot soup, caviar, vinaigrette, side dishes, various sauces, and also make syrup, juice, kvass and even make jam.

Beetroot for the winter - recipes. Delicious!

So, we have already talked about the beneficial properties of this root vegetable. Now let's move on to the recipes themselves. various dishes from this vegetable.

Beet salad recipes for the winter

Recipe 1. Beet salad with the addition of beans for the winter

Take beets and carrots, cut into strips or grate coarsely through a grater, then cut the onion into half rings. Place vegetables for salad in a saucepan and pour sunflower oil and tomato paste, if there is no tomato.

Now add salt and spices to taste and simmer the entire salad for about 40-60 minutes.

We put the vegetable salad into jars that have been sterilized in advance, roll up the lids and, wrapped in a blanket, let it cool.

Recipe 2. Preparing beet salad with the addition of bell pepper for the winter

beets - 2 kg
tomatoes - 500 g or 250 g homemade tomato paste
sweet pepper - 250 gr
onions - 250 grams
garlic - 100 grams
table salt - 2 tbsp. l.
bulk sugar - half a glass
9% acetic acid- 100 ml
lean oil - 250 grams

Chop the beets and Bell pepper straws, and tomatoes in half rings. Finely chop the onion and place all the vegetables for the salad in a container. Add spices, grated garlic, salt, lean oil, sugar, and then put the salad on the burner and simmer for 40-50 minutes.

5-10 minutes before removing vegetables from the stove, add vinegar to salad. The heat treatment is now complete. We put the salad in sterilized jars and screw on the lids or roll up with a machine. The salad is ready for storage.

Pickled beets for the winter

When marinating vegetables, you need to take into account that their taste can become much more pleasant if the marinade is made with grape, apple or other vinegar. Refined taste infuses pickled vegetables with herb-infused vinegar. As various spices, you can use not only hot pepper, garlic, dill, bay leaves, but also basil, tarragon, etc.

Recipe 1. Just beets in marinade for the winter with sterilization

Take the sweet root, wash it, and then cook for 30-40 minutes until tender. Now peel and cut into cubes for garnish or into strips for salad.

Place the chopped beets in jars that have been previously washed, but without sterilization. Now let's do it marinade filling: Add salt, bay leaf, sugar, allspice according to the recipe to 1 liter of liquid and bring it to a boil.

Pour the pickled filling into jars with sweet root and place them in hot water for pasteurization for 10-15 minutes. We take the jars out of the water, close them and, wrapping them in a blanket, allow time to cool.

Recipe 2. Pickled beets without sterilization

water - 1 liter
beets - 700 gr
table salt - 1-2 tbsp. l.
loose sugar - 1-2 tbsp. l.
carnations - 3-4 pcs.
black pepper - 3-4 peas
bay leaf - 1 piece

Place the beets in water and cook until tender. Now we take it out, peel it and cut it into cubes or strips.

Before closing the sweet root into jars, they need to be sterilized by steaming or in the oven for 5-10 minutes. Now add the spices and place the beets in sterilized jars. Pour boiling water into them and let it sit for 10-15 minutes.

We pour the same water from the jars into a saucepan and marinate, that is, add sugar, vinegar, and salt. Bring the marinated filling to a boil and pour it into the jars again. Now we roll them up or screw them with lids and, turning them upside down, wrap them up and allow time to cool. Pickled beets are ready for further storage.

Beetroot for the winter for borscht

When preparing beets for soups and borscht, you can use them as additional ingredients add cabbage, beans, peas, etc.

Recipe 1. Vegetable seasoning from beets for the winter

Chop the onion and fry until browned. Now we take tomatoes, bell peppers, fried onions and grind everything in a meat grinder.

Place the rolled vegetables in a saucepan. Now grate the beets, add them to the vegetables, add sugar and salt, vegetable oil, vinegar and cook for about 60 minutes.

After cooking, put the resulting mixture into jars that have already been sterilized and roll up the lids. Place the jars upside down, hide them in a blanket and let them cool.

Recipe 2. Beetroot seasoning for borscht for the winter

tomatoes – 1 kg
carrots – 1 kg
beets – 2 kg
cabbage – 1 kg
bulbs – 1 kg
vinegar 9% – 70-90 g
table salt – 3-4 tbsp.
bulk sugar - 3 tbsp.
vegetable oil – 150 grams

First, grate the beets and carrots through a coarse grater. Finely chop the onions and tomatoes. As for borscht, we chop the cabbage.

Now put the vegetables in a large container and simmer for 20-30 minutes, stirring occasionally.

And at the end, put the vegetables into jars, seal them with lids, turn them over and let them cool. And now our beetroot seasoning for borscht is ready for further storage.

Harvesting beets without pasteurization for the winter

Recipe 1. Preparation of beets and carrots for the winter

beets – 1 kg
bulbs - 0.5 kg
carrots - 0.5 kg.
vegetable oil – 150 grams
hot pepper - to taste
salt - to taste
sugar - to taste

Cut the onion and carrot into strips and fry in vegetable oil until browned.

Now grate the sweet root on a coarse grater, put it in a frying pan with the vegetables and simmer everything for 30-40 minutes, and at the end don’t forget to add black pepper and 1-2 tbsp. l. vinegar.

Now we put our beets in jars that were sterilized in advance, roll up the jars with lids, put them bottom up, wrap them up and let them cool.

Recipe 2. Beetroot and tomato preparation

Take beets, carrots and three through a coarse grater. Grind the onions with a knife, and grind the tomatoes through a meat grinder.

Now put the chopped vegetables in the pan, add 1 tbsp. l. vinegar and pour in vegetable oil. Bring the resulting mixture to a boil and, stirring, cook for 30-40 minutes. At the end of cooking, add 1 more tbsp. l. vinegar.

The beets are ready and we put them in jars that have been sterilized, roll them up, give the jars time to cool and put them in the pantry for storage.

Golden recipes for beet caviar for the winter

Caviar prepared from the sweet root in the summer is best suited for winter festive table. It should be borne in mind that the taste of the caviar preparation will be most refined if all the vegetables are fried in vegetable oil before closing in jars.

Recipe 1. Making beet caviar with zucchini

beets - 2 kg
ripe zucchini - 1.5 kg
bulbs - 1 kg
vegetable oil - half a glass
table salt - 1 tbsp. l.
bulk sugar - 50 grams
9% acetic acid - 2-3 tbsp. l.

Beetroot and zucchini need to be peeled and then grated through a coarse grater. Cut the onion into small half rings.

Now add salt, vegetable oil, sugar, spices and leave for 10-20 minutes so that the vegetables release their juice.

As a result, we simmer all the vegetables for about 40 minutes. Then we put them in previously sterilized jars and roll up the lid. All caviar is ready for further storage and use.

Recipe 2. Making beetroot caviar with tomatoes and sweet peppers

Wash the vegetables, peel them, cut them into pieces and put them through a meat grinder.

Now transfer the vegetables into a saucepan and add spices, salt, vegetable oil and sugar. Simmer the caviar for 30-40 minutes. At the end, add a little acetic acid (1-2 tbsp.)

We put the caviar into jars and roll up the lids. Place them bottom up, cover the jars with a blanket and let them cool.

To quickly prepare beetroot soup, make useful preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above ingredients you will get 1 liter.

carrots – 400 g;
onions – 200 g;
tomatoes – 500 g;
beets – 500 g;
bell pepper – 500 g;
garlic – 6 teeth;
olive oil for frying – 60 ml;
salt – 20 g;
granulated sugar– 15 g;
chili pepper, ground red pepper.

The basis soup dressing for the winter - sauteing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

Place ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and grate the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add tomato puree saute, simmer over medium heat for 10 minutes.

Now add chopped chili pepper and ground red pepper. Be sure to taste the chili; if it is very hot, then half a pod is enough.

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

Place the finished product in warm sterilized jars. hot beetroot, compact well so that there are no air pockets left. Pour a layer on top olive oil, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

Close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (time indicated for 500 g jars).
We store the workpieces in a dark and dry place, for example, in a cellar. Shelf life is several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma that will flow through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with aromatic borscht. Use simple home recipe aromatic preparation for borscht and beetroot now, so that you can enjoy it later delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beets 1.2 kg
Garlic 150 g
Onions 1 kg
Greens 300 g
Bell pepper 0.5 kg
Rock salt 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets, they add flavor to the borscht beautiful colour and sweetish taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the bell pepper into small strips, and chop the greens (parsley or dill). Do not use hard green stems.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. Leave it for 1-1.5 hours so that the vegetables release their juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), preferably half a liter, and cover with sterilized lids.

Place the dressing in a pan of water for sterilization, count 20 minutes from the moment of boiling and roll up. One such jar is suitable for preparing beetroot soup for a 3-4 liter pan.

Before adding salt to the beetroot soup, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, remove the top layer and stems, and then grate bright vegetable on a grater with small holes.

Next, use a meat grinder to chop the tomatoes, but first prepare them for this. First rinse the tomatoes in water and then cut them large pieces. Only after this can the tomatoes be passed through a meat grinder.

Combine the prepared beets and tomatoes in one common deep container, then add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time has passed, add chopped hot pepper and garlic cloves passed through a press to the boiling preparation. Following these ingredients, add granulated sugar and salt to the mixture. Mix all ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup with cabbage

white cabbage – 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato – 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Peel beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, then the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes; they may not be too small in size; later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, place into sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot soup for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe - excellent preparation, which you will definitely like. When cooking borscht, this dressing simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

carrots - 0.5 kg;
onions - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp. l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, always stirring. Then add to the vegetables the tomatoes twisted in a meat grinder, salt, sugar, the remaining vinegar, allspice and bay leaves, mix.

Jars with very tasty, aromatic, s rich color turn over with beetroot dressing prepared for the winter, wrap until completely cool. This preparation is stored at room temperature.

Recipe 6: beetroot dressing for the winter (step by step)

500 g cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt;
70 ml vegetable oil;
100 ml water;
2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains or damage. Rinse them and clean them.

The onion should be cut into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. This recipe for borscht dressing for the winter uses savoy cabbage– it’s a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to form a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree You can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to add a little less sugar - such tomatoes are usually sweetish.

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate them on a coarse grater. You can also cut the vegetables into cubes, but in this case you will need to increase the simmering time.

Place all the chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer for another 20 minutes.

Add vinegar, stir and after 2 minutes remove vegetables from heat.

Jars for preserving vegetables must be sterile, as are the lids. Place vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll them up. Turn over and wrap up.

When the borscht dressing has cooled, move it to a cool, dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

beets - 1.3 kg
tomato – 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 g
vinegar 9% - 50 ml
citric acid - 0.5 tsp.

Here is a set of products for preparing a dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any oil (I used sunflower), refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), table vinegar replace with wine or apple in equal proportions, if the % is the same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Of course, you can choose any convenient grinding method, but I highly recommend doing it as I write below. Believe me, borscht, in which beets are cut into thin slices, is several times tastier than that, where vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into the pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut them into thin strips. Of course, if this is difficult for you, you don’t have to do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of thin straws. Place the vegetables in a frying pan and fry over medium heat until soft and browned. Stir so it doesn't burn.

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need very little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take different quantities time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

Two or three minutes and our aromatic beetroot dressing is ready to be covered for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, and I do it in microwave oven- I wash the jars in a soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Lay out the boiling beetroot dressing by banks.

Turn the jars upside down and wrap them in a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

It consists of beets, carrots, onions and sweet peppers. In winter you don’t have to fry it, just add a couple of spoons of this preparation to the pan with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onions 3 pieces
Salt 1 teaspoon
Beetroot 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare necessary products. Take raw, limp vegetables. You will need a pan with a thick bottom for cooking, glass jars small volume.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using a knife. If you like the taste of this component in borscht, you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

Place carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add red ground pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and add tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mixture as it sticks to the bottom.

Grate the garlic cloves fine grater or squeeze through a press.

First wash the jars with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove containers and place on a towel. The jars should dry and cool.

Place the iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mixture. Mix the ingredients and simmer for another 20-25 minutes.

Don't forget to stir the mixture periodically during cooking. Then turn off the heat and take the jars.

Place borscht dressing in dry containers. Lightly tamp the mixture with a spoon so that it fits more tightly.

Fix tightly with your hands iron lid. You don’t have to turn the jars upside down, but simply cover them with a towel on all sides. Leave it in this position for about a day, then take it to the cellar. The result is a juicy and beautiful beetroot dressing.