Buryakova gas station for the winter. Dressing for borscht with stewed vegetables is my favorite recipe. From beet tops

A winter borscht dressing is made in a jar from beets, cabbage, carrots and tomatoes. The borscht base is canned so that during the cold season you can cook the soup quickly, without wasting time on frying the ingredients and preparing the base. Twist for borscht from summer vegetables retains most of the vitamins and benefits, has a bright rich taste. Check out our winter recipes.

How to prepare borscht dressing for the winter

An essential component of borscht dressing is beets. General rules for winter preservation:

fry the slices one at a time, and only then mix them to preserve the richness of the taste;
To prevent the beets from losing their color when roasting and boiling, season them a small amount vinegar or citric acid;
adding sugar to the beets will give a subtle caramel flavor.

Recipes for borscht dressing for the winter

Vegetable dressing makes cooking the soup easier - the housewife will only have to boil the meat broth and add potatoes, at the end add the contents of the jar and heat it up. Original recipes with photos suggest adding the following components to the preparation for the winter:

celery, parsley or parsnip root;
garlic, hot peppers Chile;
zucchini, eggplant;
dried plums;
sour apple puree.

From beets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 74 kcal.
Purpose: first.
Cuisine: Russian.

The classic preparation for borscht for the winter includes large ripe fruits and vegetables. It is better to take the most fleshy and red tomatoes, then thick aromatic dressing It will turn out to be delicious. The given amount of products will yield about three liters of finished preserves. Roll into jars and seal with sterile lids to extend shelf life.

Ingredients:

beets – 1500 g;
tomatoes – 1000 g;
carrots – half a kilo;
onion– half a kilo;
sunflower oil- cup;
vinegar – 40 ml;
salt – 30 g.

Cooking method:

Chop the onions, pass the beets and carrots through a meat grinder, puree the tomatoes in a blender.
Place the ingredients in a deep saucepan, add salt, season with seasonings, vinegar, and oil.
Boil over medium heat, cook for 40 minutes, remembering to stir.
Place into jars while hot (they must be sterilized first), and roll up.

Without beets

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.

Preparing borscht for the winter without beets will become relevant for those who do not like this vegetable. When cooking the soup, you can add beetroot chips separately. The instructions with photos will tell you how to prepare and make preserves that will save cooking time in winter. Distinctive feature, in addition to the absence of beets, is the presence of sweet pepper, which gives a special flavor.

Ingredients:

tomatoes - half a kilo;
onion – 0.5 kg;
bell pepper– 500 g;
parsley, dill – 300 g;
salt - half a kilo.

Cooking method:

Grate the carrots, cut the onion and pepper into strips.
Place the tomatoes in boiling water, remove the skin, chop, and chop the parsley.
Place the prepared ingredients in a large bowl and season with salt.
Wait for the juice to release.
Divide the dressing without cooking into jars, close the lids, and store in the refrigerator.

With cabbage

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 73 kcal.
Purpose: first.
Cuisine: Russian.
Difficulty of preparation: medium.

Winter borscht made from beets and cabbage is a traditional preparation. Those housewives who have to cook soup on big family, you will like the recipe, it will make the soup especially tasty. From the specified amount of products you will get about 10 liter jars for preparing borscht for the winter. Due to the addition of spices and aromatic herbs The dressing turns out flavorful.

Ingredients:

cabbage – 5000 g;
tomatoes – 1200 g;
onions – 10 pcs.;
Bell pepper– 1000 g;
beets – 1600 g;
carrots – 1 kg;
salt – 100 g;
sugar – 40 g;
vegetable oil – 60 ml;
black pepper – 15 peas;
Bay leaf– 7 pcs.;
vinegar - 2 cups.

Cooking method:

Grate the carrots and beets on a coarse grater, fry in half the oil.
Chop the remaining ingredients in a convenient way, mix with frying and spices, simmer with the rest of the oil for an hour after the mixture boils.
Place in jars and roll up.

Without cabbage

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 77 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Soup dressing for the winter without cabbage is prepared faster than the traditional one, because no time is wasted on processing of this component. From the given quantity, two liters of the product are obtained. To make it, take a large, thick-walled pan with a volume of at least 4.5 liters. As for the vinegar in the composition, it gives the necessary piquancy to the taste and extends the shelf life.

Ingredients:

beets – 1 kg;
carrots – 350 g;
onions – 350 g;
sweet pepper – 2 pcs.;
tomatoes – 350 g;
sugar – 60 g;
salt – 20 g;
vinegar - ¼ cup;
vegetable oil – 70 ml.

Cooking method:

Chop the onions into cubes, grate the beets and carrots on a coarse grater.
Chop the pepper into strips and tomatoes into slices.
Mix with spices, seasonings, cover with a lid, and place on low heat.
Wait for the juice to come out and cook for 25 minutes over medium heat.
Place in jars and roll up.

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 72 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The following recipe for borscht dressing has several variations. To prepare the classic one, you need to add purchased tomato paste to the preparation, original - tomato juice, Mediterranean - Sun-dried tomatoes and fresh herbs. The addition of a small amount also adds sophistication to the taste. hot pepper, which will pleasantly warm the body from the inside.

Ingredients:

beets – 1 kg;
carrots – 650 g;
bell pepper – half a kilo;
onion – 650 g;
hot pepper – 1/2 pod;
garlic – 6 cloves;
sunflower oil - a glass;
tomato paste – 2 cups;
sugar – 100 g;
salt – 60 g;
table vinegar- half a glass.

Cooking method:

Grind the carrots and beets in a food processor, chop the onion into cubes, and chop the paprika into strips.
Crush the garlic and mix with small particles of hot pepper.
Fry the beets, carrots, onions, and paprika in turn for 7-10 minutes for each vegetable.
Place the ingredients with tomato paste in a multicooker bowl and season with spices.
Set the “Stew” mode and cook for 20 minutes. Add vinegar.
Place the mixture in sterile jars and roll up.

With tomatoes

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 76 kcal.
Purpose: first.
Cuisine: Russian.
Difficulty of preparation: medium.

Cooking borscht in a jar will turn out delicious if you include juicy ones in the list of products soft tomatoes. If you take the red and fleshy ones, you get a traditional preserve; if you take the green ones and season them with garlic, you get an original composition. The given instructions with photos assume classic version beetroot dressing, which will make four liters of a delicious delicacy.

Ingredients:

beets – 2 kg;
carrots – 2 kg;
sweet pepper – 2 kg;
tomatoes – 2 kg;
onion – 2 kg;
salt – 100 g;
vinegar - half a glass.

Cooking method:

Chop the onion into half rings and the remaining vegetables into strips. Fry one at a time in oil for five minutes.
Mix, season with spices, simmer over low heat until soft.
Place in sterilized jars and seal.

With beans

Cooking time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 89 kcal.
Purpose: for dinner.
Cuisine: Ukrainian.
Difficulty of preparation: difficult.

Universal bean dressing serves excellent basis Lenten borscht. It can be cooked without adding meat, it will not lose its satiety. For easy to manufacture take white sugar beans, they cook faster than red ones and are highly starchy. Soak and boil the legumes in advance for an hour. To reduce cooking time, use a slow cooker.

Ingredients:

beets – 2 kg;
carrots – 2 kg;
onion – 2 kg;
tomatoes – 2 kg;
beans - 3 cups;
vegetable oil - half a liter;
water – 0.5 l;
sugar - glass;
salt – 100 g;
vinegar – 150 ml.

Cooking method:

Soak the beans, after an hour, boil until soft.
Peel the tomatoes, chop and fry. Chop the remaining vegetables into strips and fry.
Mix all ingredients with seasonings and simmer for half an hour.
Place the mixture in sterile jars and seal with lids.

Without vinegar

Cooking time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 71
Purpose: first.
Cuisine: Russian.
Difficulty of preparation: easy.

Absence vinegar essence in the recipe does not mean that the preservation will not be stored for long. By adding citric acid and layout finished mass in sterile jars, the preparation will survive the entire winter just fine. To make cooking easier, use pre-boiled beets. Dill and parsley will give a pleasant green color, will make the dressing brighter and healthier.

Ingredients:

tomatoes – 1 kg;
beets – 1000 g;
bell pepper – 2 pcs.;
carrots – 3 pcs.;
onions – 6 pcs.;
cabbage – 100 g;
greens – 100 g;
lemon – 1 pc.

Cooking method:

Fry the onion half rings, peel the tomatoes and chop into cubes.
Chop the vegetables, mix, simmer for half an hour.
Boil the beets in advance and grate them coarsely.
Add to the rest of the ingredients, simmer for 15 minutes, season lemon juice.
Place into prepared jars and seal.

Video

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

What you will need:

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

Cooking algorithm:

Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
Grind the garlic and herbs in a blender or simply chop very finely with a knife.
Place the beets with garlic and herbs in clean jars.
Prepare the brine: add sugar, salt, 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 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 enamel dishes, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

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

Components:

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

Step by step process preparations:

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

With bell peppers and beans for the winter

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

Required Products:

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

How to prepare:

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

Frozen beets in the freezer

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

Ingredients:

A kilogram of beets.
Three liters of water.

Cooking algorithm.

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

Video

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

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use

Dressing for borscht is just a lifesaver for the housewife. It’s worth a little effort during the vegetable ripening season and prepare a few jars of such a simple and useful workpiece. And then in winter you will not have problems quickly organizing Tasty dinner or a quick dinner for your family.

A huge advantage of such preparation is that substandard products can be used. I'm posting my verified step by step recipe which I use every year. Detailed photos The cooking process will make it even easier to understand and easier to prepare.

How to make borscht dressing for the winter

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

First of all, let's take care of the onions and carrots and fry them. Peel the onion (250 grams) and cut into cubes.

Place it in a frying pan with 50 milliliters of vegetable oil and fry until slightly translucent over high heat.

Fry the onions and carrots together until the carrots are all saturated with oil and change their color to yellow-orange.

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

While the frying is being prepared, let's take care of other vegetables.

Beets – 1.2 kilograms. We wash it and peel the peel. Three on a coarse grater.

You can, of course, cut into small strips, but this is too tedious.

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

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

Now we combine all the vegetables and frying.

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

Mix everything well and let it brew for 20 minutes.

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

Towards the end of the cooking time, jars and lids. We put the hot dressing for borscht with beets into the jars and all that remains is to immediately close and screw on the lids.

There is no need to additionally sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them in a warm towel for a day. The yield of the workpiece is 7 half-liter jars.

Cook with such a delicious dressing aromatic borscht in winter it’s a matter of five minutes. Only needed in meat broth Boil the cabbage, potatoes and add the contents of the jar 5 minutes before the end of cooking. Well, what if you cook vegetarian or Lenten borscht, then it’s even easier to prepare and will require even less cooking time. In a word, close for the winter delicious dressing for borscht with beets it’s a worthwhile endeavor.

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

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

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

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

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

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

Ingredients:

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

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

Step by step recipe:

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

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

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

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

We will need:

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

How to cook:

A very tasty preparation for winter borscht without tomatoes

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

Required Products:

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

Step by step recipe:

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

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

Prepare the following products:

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

Preparation:

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

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

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

Products for the recipe:

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

How to cook:

Video recipe for borscht for the winter without vinegar and sterilization

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

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

Good luck with your preparations.

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

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

Who needs borscht dressing for the winter?

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

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

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

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

Ingredients

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

Yield: about 6.5-7 liters.

How to prepare borscht dressing for the winter

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

Step 1. Prepare vegetables for dressing.

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

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

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

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

ONION. Clean and cut into small cubes.

GREENERY. Chop, removing stems.

Step 2. Simmer the vegetables in a frying pan - each one separately.

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

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

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

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

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

Step 3. Stew all the vegetables together and put them in jars.

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

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

What else is added to canned borscht dressing?

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

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

Delicious to you winter borscht! Both in a jar and in a plate.