Canned dressing for borscht for the winter will significantly reduce the time required to prepare the first course. Besides, this great way save most of the vegetables if they are poorly stored in the cellar. Many housewives even serve the preparation as a salad with a side dish of meat or pasta.

Beetroot borscht dressing

To beetroot borscht dressing turned out delicious for the winter, with a rich beautiful color, for it you need to choose dense, ripe beets. If desired, you can add cabbage to the list of ingredients in an amount equal to other vegetables.

Ingredients:

beets, tomatoes, onions, carrots - 2 kg each;
oil (sunflower) – 0.6 l;
granulated sugar– 0.2 kg;
salt – 5 tbsp. l.;
vinegar – 0.1 l;
water – 0.15 l;
black pepper (peas) – 20 pcs.;
Bay leaf- 5 pieces.

Cooking method:

Peel all the vegetables and remove the stems from the tomatoes.
Grate the beets and carrots on a coarse grater so that you get not very long straws. Pass the tomatoes through a meat grinder or puree using a blender. Do the same with the onion or chop it finely with a sharp knife.
Pour ½ part of the oil into a large saucepan, a third (of the total volume) of water and vinegar, add all the vegetables except tomato puree. Mix the mixture thoroughly and simmer over low heat.
As soon as the juice is released and the mass cannot burn, increase the heat to maximum and let it boil. Then reduce the flame again, cover the pan with a lid, and boil for 15 minutes, stirring occasionally.
Add all the remaining ingredients (at this stage we add cabbage), stir. If you are afraid that the bay leaf will taste bitter, add it 10 minutes before the end of cooking. If desired, you can add 1 head of chopped garlic, a bunch of fresh herbs.
Simmer the winter borscht dressing for another half hour. Place in sterilized half-liter jars and seal with lids. Turn it over and wrap it in a warm blanket until it cools completely.

Dressing for borscht with cabbage

If you don’t like a lot of beets in borscht, reduce the amount to 1 kg. Then use the reddest tomatoes for preservation, otherwise the color of the preparation itself and the borscht in winter will be pale, not rich and less appetizing.

Ingredients:

beets – 3 kg;
tomatoes, carrots, cabbage, onions - 1 kg each;
vinegar (table) – 0.23 l;
granulated sugar – 0.22 kg;
oil (vegetable) – 0.4 l;
salt – 0.1 kg.

Cooking method:

Clean and wash all main components. Cut the onions and tomatoes into small cubes, chop the cabbage with a sharp knife, grate the carrots and beets on a coarse grater.
Place the prepared ingredients in a saucepan with thick walls, pour in the oil. Stir and simmer for an hour.
Add the remaining dressing ingredients and simmer for another 15 minutes.
Pour the borscht mixture into prepared jars, put on sterilized lids, and seal with a key. Turn it over, wrap it up. After cooling, store in the cellar until winter.

Preparation without vinegar

Preparation for borscht for the winter without vinegar or vinegar essence Keeps well, so feel free to use this recipe. If later your first dish lacks sourness, add a little citric acid to it.

Ingredients:

cabbage (white), tomatoes – 1.5 kg each;
pepper (sweet), bay leaf – 3 pcs.;
salt – 1.5 tsp;
black pepper (peas) – 6 pcs.

Cooking method:

Wash the tomatoes, grind for juice through a meat grinder along with the skin.
Add salt, stir, put on fire.
Bring to a boil, reduce the flame and simmer for about 15 minutes.
Cut the pepper, cleared of seeds and stems, into thin strips, finely chop the cabbage with a sharp knife or chop using a special grater.
Add to tomato juice along with the remaining ingredients, stir. Boil for another 7 minutes.
Pour the borscht mixture into sterilized jars, cover metal lids, roll up with a special key.
Turn over and wrap until cool. Rearrange for storage until winter in the cellar.

With beans

Any bean is suitable for canning this preparation: large, small, white, red, dark. The main thing is to pre-soak it for 5-7 hours, or better yet overnight, so that it swells and cooks faster.

Ingredients:

beans – 1 kg;
tomatoes – 2.5 kg;
beets – 0.7 kg;
salt – 2 tbsp. l.;
granulated sugar – 45 g;
pepper (Bulgarian) – 0.5 kg;
oil (lean) – 1 tbsp.;
vinegar (table) – 8 tbsp. l.

Cooking method:

Drain the water from the pre-soaked beans, add new water and cook the beans until soft. Do not allow them to crack or boil over. Drain in a colander.
Pass the tomatoes through a meat grinder and place on the stove over low heat. Skim off any foam that appears as it boils. Cook for 10 minutes.
Peel the pepper from the stalk, seeds, and cut into thin strips. Add to tomato juice, pour in oil.
While the mixture is cooking, grate the beets on a coarse grater, transfer to a saucepan, and stir. After 5 minutes, add beans and sugar. Stir and cook for another 15 minutes.
Pour in vinegar and simmer for 5 minutes. Pour the mixture into sterilized jars and roll up. Put it in the cellar until winter.

Video

To please your loved ones with a plate aromatic borscht, it is not at all necessary to run to the store for all the necessary products and stand at the stove for a long time. You can prepare it for future use. This preparation will save your valuable time. How to prepare it correctly and what is needed for this? Let's talk about this.

If you love borscht, you’ve probably often been faced with the question of who came up with the idea of preparing it. The history of its origin is ambiguous. The same goes for its name. Some historians claim that in the old days such a stew was made from hogweed, others believe that the word “borscht” was formed from “bor” - red and “sch” - cabbage soup, soup with cabbage.

Concerning classic recipe its preparation, then potatoes are considered an integral ingredient. This vegetable appeared in Rus' not so long ago, which means that until that time the stew was cooked without its participation.

Today borscht is prepared in almost every home. There is a lot of hassle with this first dish, because it contains a large list of vegetables that need to be peeled, chopped and fried.

If you don’t have time to cook the first dish, you can use the preparation. All that is needed is to cook the broth, add potatoes and dressing to it. Best time for preparing the preparation - autumn, when collected bountiful harvest various vegetables.

This preparation recipe is considered a classic. For dressing you will need to take 1 kg of onions, carrots, tomatoes, cabbage. In addition, you need to prepare:

- 1 kg;
coarse salt - 2.5 tbsp. l.;
sugar – 8 tbsp. l.;
water – 450 ml;
vinegar 9% – 1 glass;
vegetable oil – 1 cup.

Wash all the vegetables you took for the stew thoroughly and peel them. Next you need to chop them with a knife. You can also do this using a coarse grater.

Get ready canned product according to the following scheme:

Place onions and carrots in a hot frying pan. Sauté for 5 minutes.
Add the remaining vegetables to the onion-carrot mixture. The duration of simmering is 10-15 minutes.
Pour in vegetable oil, vinegar, and water. Salt and add sugar.
Once you mix all the ingredients, simmer them over low heat for half an hour.

Advice. To speed up the process of preparing canned food, all vegetables can be passed through a meat grinder. The mesh should have large holes.

When they are stewed, they need to be put into jars and rolled up.

Preparation without vinegar

There are many options for preparing borscht dressing. Consider a recipe that does not involve the use of vinegar. An alternative to this product could be lemon juice.

For canning without vinegar, prepare:

beets and - 1 kg each;
onion – 5 pieces of medium size;
carrots – 4 pieces;
– 250 g;
lemon – 1 pc.;
vegetable oil;
salt.

Boil the beets straight with the peel.
Chop the onion and sauté in a frying pan.
Cut the tomatoes into cubes.
Grate the carrots.
Shred the cabbage.
Squeeze the lemon juice.
Place all ingredients, except beets, in a saucepan and simmer for 30 minutes.
Grate the boiled beets on a coarse grater and add them to the vegetable mixture. Simmer for about 15 minutes.
Finally, add lemon juice and salt.
Divide the mixture into jars.

Advice. To give Lenten borscht taste of fish, you can add a jar of sprat in tomato at the end of cooking

Add borscht special taste You can use bell pepper. It’s not easy to find it in winter, and its prices during this period are not always affordable for everyone. It’s easy to solve this problem - you can prepare a dressing with bell pepper.

For the recipe you will need:

beets – 2.5 kg;
bell pepper – 2 pcs.;
tomatoes – 7 medium-sized pieces;
onions – 3 pcs.;
carrots – 3 pcs.;
garlic – 50 g;
fresh dill and parsley;
vegetable oil – 200 ml;
vinegar 9% – 5 tbsp;
salt – 1 tbsp. l.;
sugar – 4 tbsp.

The step-by-step scheme for preparing the workpiece is as follows:

Chop the garlic and tomatoes. Place in a saucepan.
Salt, add sugar and vegetable oil to the mixture.
Grind the beets and carrots on a grater. Transfer to a saucepan.
Add chopped bell pepper and dill umbrellas.
Stir and turn on the heat.
Fry the onion and add to vegetable mixture. Pour in vinegar.
Boil for 5 minutes.
Pack into jars and seal with lids.

If you are a fan vegetarian cuisine, you can make the dressing with beans.

For this twist you will need:

beans – 1.5 tbsp.;
beets – 2 kg;
onions – 5 pcs.;
carrots – 0.5 kg;
tomatoes – 0.5 kg;
vegetable oil – 200 ml;
water – 2 tbsp.;
sugar – 0.5 tbsp;
vinegar - 0.5 tbsp.

Advice. To speed up the cooking process of beans, add to the water in which they are boiled. a small amount of soda

Prepare the twist as follows:

Boil the beans until half cooked.
Chop all the vegetables, add water and simmer for 15 minutes.
Mix them with beans and add salt. Add sugar, oil, vinegar. Simmer on low heat for about half an hour.
Place the stew in jars and roll up the lids.

Dressing for borscht – good help every housewife in the winter. If you have such a twist, you can quickly prepare everyone’s favorite dish that will warm you up on a cold winter day.

Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for classic version borscht, but also its other varieties. You can find it in my other article.

Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.

Recipe for a very tasty winter borscht dressing made from beets and carrots

The dish we are going to prepare now is borscht for the lazy. It can be used as regular salad (independent dish), and use it as a dressing for borscht.

The basis is carrots and beets - this is a treasure trove useful substances. The dressing is a lifesaver when you don’t want to “tinker” with borscht for a long time, but delicious soup I want to.

Ingredients:

4 kg beets;
2 tbsp. spoons of salt;
1 kg carrots;
1 kg onions;
pepper (0.5 kg);
vegetable oil (approximately 0.2 l);
1 cup granulated sugar;
1 glass of 9% vinegar;
2 kg garlic;
2 kg of green parsley;

Preparation progress:

You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.

To avoid splashing the entire kitchen, cover it with a plastic bag.

Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind the pepper in a meat grinder.

Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. Mix and put on small fire, we are waiting for our mass to give juice. This is about 20 minutes covered and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!

Dressing for borscht for the winter without vinegar

This recipe, unlike the previous one, will not have a bite. However, this does not make the dressing any worse - it keeps well all winter!

Ingredients:

2 kg tomato;
2 large onions;
2 heads of garlic;
3 bell peppers;
3 carrots (large or medium)
2-3 hot peppers;
1 celery root;
2 apples.

Preparation progress:

Place the frying pan on the fire and pour in a couple of spoons vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.

The dressing for borscht (by the way, not only) is ready!

Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter

This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!

Ingredients

5 kg of white cabbage;
750 grams of carrots;
750 grams of onions;
tomatoes – 1 kg;
2 kg beets;
400 grams of sweet pepper;
parsley - to taste;
tomato paste – 3 tbsp.
9% vinegar – 125 ml;
250 ml vegetable oil;
salt to taste;
2 spoons of sugar;
bay leaf – 4 pcs;
black pepper 10 pieces (peas);
allspice 5 pieces;

Preparation progress:

It is better to cook the borscht dressing in aluminum cookware. It is better not to use enameled one - it will burn. To begin with, remove the stems from the tomatoes and pass them through a meat grinder.
We cut the onion either into half rings or into cubes, and then put it in a cauldron. Bell pepper cut into strips. Beets and carrots, after peeling, three on a grater for Korean carrots and send it to the onion. Now put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
Cover with a lid and bring to a boil, then stir and continue cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can put it into jars!

Dressing for borscht - a recipe for the winter with cabbage

This recipe is no more complicated than the others. The main ingredient will simply be cabbage. The set of components is standard, as in previous versions.

Ingredients

1 kg of table beets - you can use clumsy ones, which will not go well with other dishes;
1 kg of white cabbage;
0.5 kg bell pepper;
1 kg of large tomatoes;
0.5 kg of onions;
carrots – 0.5 kg;
5 tbsp. l. vinegar 9%;
sugar and salt;
100 mg odorless vegetable oil;
tomato paste – 3-4 tablespoons;
garlic - one head;
greens to taste.

Preparation progress:

Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and three carrots on a coarse grater. We cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
Add oil and place vegetable mixture over medium heat. As they boil, reduce the gas. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
We look at the stove - the vegetables have begun to boil, which means it’s time to add vinegar.
Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!

I suggest you watch a video recipe for preparing borscht dressing for the winter

Good luck with your preparations and look forward to new recipes!

During the summer and autumn, many housewives try to stock up on more stuff for the winter, and one of them is making borscht for the winter. We’ll tell you the recipes now, and we’ll tell you how to make your life easier during the work week, and feed your household a hearty, tasty meal.

Preparations for borscht are made in different ways, they are sealed in jars, frozen, they use sterilization, bites, with beets with and without cabbage, with peppers, tomatoes - in general, all are good, choose which one is more interesting to you. I opened this preparation in winter, and after 20-30 minutes a delicious, hearty borscht was already steaming on the stove. It is also very convenient to give such preparations to your children in the hostel for study, or to your young wife while she learns to cook, so that she can feed her husband deliciously.
Very delicious recipe: .

Borscht in a jar

It’s very convenient - everything is in one jar at once, I opened it in winter, threw in some potatoes, maybe some more broth, and in about 15 minutes the borscht is ready.

For 20 half liter jars:

3 kg cabbage
1.5 kg carrots
the same amount of onions
beets 4kg
tomatoes 2kg
sweet pepper about 1 kg
a little parsley root
glass of vinegar
3 tablespoons each of salt and sugar
0.5l sunflower oil
bay leaf, greens, pepper

How to cook:

Chop all the vegetables, except tomatoes, into strips, cut the tomatoes into small cubes, remove the skins, and cut them. Stew the beets in oil until soft. Mix everything, cover, and simmer for 40 minutes, stirring occasionally. Before the end of stewing, pour in vinegar, and after 5 minutes turn off. By this time, you should already have sterilized the jars and lids, quickly put them in containers, seal them, wrap them, and let them cool until the next morning. Then - to the basement.
Delicious preserved food:
.
Dressing for borscht without vinegar

Many people prefer to make preparations without vinegar. It’s healthier this way, and you can safely feed your kids with these rolls.

3kg cabbage
the same amount of tomatoes
beets, peppers, onions, carrots 0.5 kg each
100g salt, 2 tablespoons sugar, a glass of peeled butter

How to cook:

We chop all the products as usual, mix, and simmer for 20 minutes. Add shredded cabbage, add salt, sugar, oil and simmer for another 20 minutes.
In the meantime, sterilize the jars with lids, and after putting everything in them, roll them up. Wrap until cool. You can also boil the broth, freeze it in disposable cups, and then in winter the process is generally quick - open the jar, throw the broth from the cups into the water, mix everything, just throw in the potatoes, and the borscht is ready in literally 20 minutes.

Freezing for borscht

Anyone who wants to have practically fresh, unprocessed vegetables for borscht in winter and has a suitable freezer can perfectly preserve vegetables for the cold season. It's easy to do. Vegetables are washed, cleared of everything unnecessary in terms of seeds, stems, and cut as you see fit.

Next, everything is put into a saucepan, brought to a low heat until the juice appears, the heat increases, and as soon as it boils, it immediately turns off. Try to cool everything quickly, put it into bags, squeeze out the air, tie the bag. Carefully and tightly place in the freezer (place in bags so that just one portion fits onto the borscht). It’s convenient to first put the bags in boxes, and when they freeze, put them in rows, it will take up less space.

In winter, just throw them into the pan, not defrosted, after the potatoes are almost ready, and your borscht, in fact, with fresh vegetables, is ready.

Preparation for borscht without cabbage

If the harvest from your garden is not in good condition - crooked carrots, small beets, all sorts of tomatoes that are not suitable for ordinary seaming, various small peppers, you can close everything for the winter for borscht. Oh, how such a jar of preserves will come in handy in the cold. I opened it and the borscht immediately cooked it fresh.

Products:

Carrots, onions and peppers 1 kg each
3 kg beets
1.5 kg tomatoes
a couple hot peppers
parsley (you can use celery)
250ml purified sunflower oil
sugar 120-150g
salt 2 spoons
200ml vinegar 9%
400ml water

We wash, peel, and chop the vegetables as you like for borscht.
In a thick-walled saucepan, simmer carrots and onions in butter until soft. Add the beets and water; when it boils, turn the heat down to low and simmer for 20 minutes. Add both types of peppers, tomatoes, all the spices and simmer for half an hour. Add greens, and turn off after 10 minutes.
Sterilize the jars in advance and keep the lids in boiling water. Place the borscht mixture into jars, seal, and cool upside down, covered.

Beetroot for borscht

Since beets are the longest vegetable to cook, and without it there is no borscht, you can simply seal them alone in jars.
1kg beets
75ml vinegar 9%
450-500ml water
salt spoon, sugar 2 spoons

Everything is very simple - boil the beets, cool, peel, cut into pieces and place in sterilized jars. Prepare a marinade from water with spices, pour in the beets, and roll up. Keep cool.
Look again.

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Vegetable dressing consists of the main popular ingredients, which are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, the soups will turn out to be aromatic, tasty and beautiful in a summer style.
Upon request in vegetable dressing You can add parsley or celery root, and fresh herbs (dill, parsley, celery) are best stored frozen.

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Dressing for borscht "Torchin at home"

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Ingredients:
Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3.After the vegetables for our dressing have been cooked, put it in jars and enjoy the wonderful taste! I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.

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Dressing for borscht for the winter

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Ingredients:
3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9 % table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Prepare products:
1. Place jars for sterilization.
2. Peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.”
3. Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable.
4. Peel the onions.

1. Grate the beets on a coarse grater.
2. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from beets and especially valuable qualities Doesn't add any flavor to borscht.
3. Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic.
4. Cut the tomatoes into small cubes or punch them with a blender.
The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise. Pour boiling water over for 10 seconds and transfer to cold water at the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.

Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And frying - over high heat until golden brown crust. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.

Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we need to not overdo it citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Then, transfer the borscht dressing into a pasteurized jar and close it with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

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Universal vegetable dressing

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This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150g.

Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel the carrots, rinse and grate on a coarse grater
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready to add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready, add vinegar and mix well.
Post next ready-made dressing into sterile jars, place them on the lids, and wrap them.
Yield: 12 half-liter jars.
Bon appetit.

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Vitamin filling

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This dressing can be used in winter for first and second courses.

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, chop finely and mix thoroughly in large dishes from 1 kg fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars refills.

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Vegetable soup dressing

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This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have it on hand all winter. fresh vegetables and greens;)
The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like.
You can also chop celery and spicy fresh pepper.

Products:
1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens.

Step 2: Now you need to mix it all. To make mixing easier, I put half the ingredients except the tomatoes and half the salt into a bowl and mix gently. “Have you washed your hands?” mix with your hands!

Step 3: Add tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them.

Step 4: Place the rest of the vegetables and salt into the bowl and mix thoroughly again. Taste for salt - it should be very salty;)

Step 5: Wash the jars hot water, wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

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Recipe for making pickle soup for the winter

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You will need:

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1.5 kg fresh cucumbers,

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500 g of onions and carrots,

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300 g tomato paste,

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250 g pearl barley/rice,

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125 ml vegetable oil,

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100 g sugar,

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50 ml vinegar,

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2 tbsp. salt.

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Preparation:
How to make a preparation for pickle. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

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Dressing for borscht and soup for the winter

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We will need:
Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:
Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light. golden color, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them thin beautiful straw, you can grate it, but appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it is better to take it different colors– it’s both more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we’re cooking. universal refill both for soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

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Recipe for borscht dressing for the winter

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Ingredients:
3 kg of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat. Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste.

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Winter dressing for borscht with cabbage

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Many housewives prefer to prepare preparations for soups. After all, in summer time it's much easier to buy everything necessary products, and you get ready dish, which just needs to be added to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beetroot - 1 kg; ·
Sweet pepper - 1 kg; ·
Carrots - 700 grams; ·
Cabbage - 1 piece; ·
Onion - 700 grams; ·
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, to season borscht for the winter it will be enough to take ripe tomatoes or tomato paste. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all over tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to prevent them from becoming overcooked.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

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Video recipe Dressing for borscht with cabbage

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Borscht dressing for the winter

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Very convenient in winter - open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!

Yield: about 12 cans of 0.5 l each

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%

Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up.

In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

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Video recipes - dressings for soup and borscht for the winter

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