Do you cook borscht in jars for the winter? If not, then it’s in vain! An aromatic, rich and very tasty beetroot borscht dressing will become a real lifesaver, which will come in handy in many cases. And it’s also completely independent cold appetizer or a spicy vegetable salad, which can be eaten simply with a crust of bread or served with meat dishes.
In addition to sweet and juicy beets, this dressing for borscht includes aromatic onions with expressive taste of bell pepper, beautiful red carrots, a decent amount of fleshy tomatoes and fragrant garlic. Well, when all these seasonal vegetables(preferably from your garden) are combined together, resulting in a truly fabulous bouquet of taste, color and aroma.
Some people will probably accuse me of laziness: they say that at any time of the year you can buy all the ingredients for the dressing in the store. Why then waste time and fill up the gas station? Partly (but for the most part) this is true! Sometimes I’m attacked by such inertia that I’m too lazy to even go to the same store. Especially in severe frost, when there is a snowstorm outside and you really want something hot, tasty and satisfying. Borscht, for example.
And then I went down to the basement and brought home a magic jar vegetable preparation. Boil water or quickly cook meat broth on the bone, threw a couple of potatoes into the pan and opened a jar of dressing... Lavrushka, allspice, the fragrant dill, frozen in the summer, only waits for an hour in the freezer. Another 10 minutes and you can feed your homemade aromatic hot borscht! Isn't this happiness for sloths like me?
By the way, another advantage of this wonderful gas station. It is clear that in winter almost all vegetables are sold in stores, but just think about their quality, how they are processed for long-term storage and how much use remains in them. And in our chic jars, although the food is canned, it is made from fresh, sometimes only picked, vegetables. That's it!
Ingredients:
(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)
Cooking the dish step by step with photos:
Here is a set of products for preparing borscht dressing for the winter: beets, carrots, onion, sweet pepper, tomatoes, garlic, vegetable oil, granulated sugar, 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 exactly in 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 into the pan vegetable oil, put it on the stove over medium heat - 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 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 - you will 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 saturated color, we need just a 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.
After this, add salt and sugar, mix thoroughly again and cook again beetroot dressing for borscht, covered, about 15 minutes. I'm tired of reminding you that vegetables need to be stirred, right?
Dressing for borscht for the winter, which is prepared from fresh vegetables with your own hands is a real find, making life easier. This is also a great help for young housewives who are just gaining experience.
Recipes are very tasty:
How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:
- Soup with this borscht dressing is prepared within a few minutes;
- There is no need to dirty your hands and table, and ultimately the entire kitchen;
- Use as separate dish- even just with some bread;
- If you refuel today (end of summer, beginning of autumn), you can save your family budget;
- This base goes well and is used for preparing various savory sauces.
Winter borscht dressing made from beets - a very tasty recipe
We will need:
- beets – 2 kg;
- tomato – 1.5 kg;
- sweet pepper – 800 gr;
- onions – 800 gr;
- carrots – 1 kg;
- sugar – 0.5 cups;
- salt - to taste, 5-3 tbsp;
- garlic – 50 gr.;
- vegetable oil – 300 ml;
- citric acid – 0.5 tsp;
- table vinegar – 100 ml.
Cooking process:
1. Preparing vegetables.
I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.
But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.
Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.
But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.
2. Fry delicious!
Now we need to fry everything. My advice: use two utensils to save time.
The onion and pepper can be fried until golden crust in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.
Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.
3. Winter supplies.
Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.
A delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!
Vegetable dressing for borscht for the winter from beets, carrots and tomatoes
For a tasty dressing, let's take:
- beets – 3 kg;
- tomatoes – 2.5 kg;
- carrots – 2 kg;
- onion – about 1 kg;
- greens - 3 large bunches;
- vegetable oil – 300 ml;
- vinegar – 100 ml;
- salt – 4 tbsp. l.;
- sugar – 2/3 cup;
- garlic and black pepper at your discretion.
Cooking process:
1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.
2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.
3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.
4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, we make a cross-shaped cut at the footrest and throw it into hot water for a few minutes.
After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.
5. Now we are all prepared vegetables add to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.
6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.
It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:
We are waiting for winter to come! WITH with the help of the lung and very delicious recipe your borscht will be praised by the whole family.
On my website fresh recipes conservation:
In harsh winter conditions, the human body often receives very little useful vitamins. This occurs due to a lack of vitamins in fruits that grow in winter period. As a result, a person develops vitamin deficiency.
He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, it is necessary to prepare jars in advance with ready-made, quick, very tasty and useful dressing for borscht made according to a traditional recipe.
Required:
- beets - 1 kg;
- carrots - 0.5 kg;
- cabbage - 1 kg;
- tomatoes - 0.5 kg;
- onion - 4 pcs;
- vegetable oil - 100 ml;
- vinegar - 50 ml;
- salt and sugar - 20 gr.
Step-by-step instruction:
- I wash the beets and carrots and peel them. Then I cut them.
- I clean the cabbage from excess leaves and cut it into strips
- I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
- I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt and sugar. Stir until the contents of the pan soften. - After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
- I put the contents of the pan into sterilized jars.
- I place the jars with the preparation under a blanket or blanket for cooling.
A classic dressing for borscht without vinegar is perfect recipe for the housewife who monitors her health and the health of her family.
The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.
This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real housewife and a beginner in the business can prepare it.
To prepare we will need:
- beets - 1.6 kg;
- carrots - 900 gr;
- bell pepper- 900 gr;
- onion - 1-2 heads;
- tomatoes - 900 gr;
- sugar - 2 tbsp. l.;
- salt - 1.5 tbsp. l.;
- vegetable oil - 0.5 cups.
Step-by-step instruction:
- Warming up Not a large number of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
- I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
- I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
- I cut the pepper into cubes or a cutter and also add it to the pan.
- I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
- I simmer for another 10 minutes.
- I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.
And these are not all the blanks, the best ones are below and above in the links:
- Adjika from zucchini
Homemade winter borscht dressing “Torchin”
I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.
We will need:
- beets - about 2 kg4
- sweet pepper, onion - 0.5 kg respectively;
- garlic - 1 clove;
- tomato juice – 500 ml;
- vinegar (either 3% or 9% is suitable - about a quarter cup, a little less);
- oil (vegetable) - 1 cup;
- sugar - 0.5 cups;
- salt – 3.5 teaspoons (without a pea).
If you wish, you can add carrots - 0.3-0.5 kg (it turns out more classic taste dressing) and one chili pepper for piquancy.
Preparation:
- I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
- I grind the cooked ingredients through a meat grinder.
- I add tomato juice, vinegar, spices.
- Everything should cook in about an hour, remove from heat.
All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!
Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!
Universal soup dressing for borscht for the winter or any other soup or dish
With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.
Borscht dressing with beans is an excellent thing for the winter
In this recipe, in addition to the main ingredients, we added nutritional and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.
Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Cook rich broth and launch our products – and original soup ready. It took me less than 20 minutes to prepare this delicious first dishes.
Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!
Many housewives complain that no matter how tasty borscht is, it takes quite a long time to cook it. A simple and very convenient thing can speed up the process - beetroot borscht dressing. This is a universal preservation that combines the qualities of a ready-made ingredient for soup, as well as an independent vegetable salad or garnishes. In addition, such a preparation turns all types of borscht into fairly easy cooking recipes.
How to prepare a delicious beetroot borscht dressing
The dressing is as important and necessary an element as the broth. And the taste of borscht largely depends on its taste.
- To prepare canned food, you should take juicy, fresh food, as well as use spices and garlic. Their combination will create a taste that will reveal itself perfectly in a boiling broth and give out its full bouquet.
- Always choose dense, firm beets of sweet varieties. It will add sweetness and retain its structure despite repeated heat treatment. To prepare, peel the beets, cut or grate them into strips. You can also use a regular coarse grater, but it can cause the beets to later turn into mush.
- Use a little sweet green pepper. It will add its own special touch to the dressing. There will be only 200 grams of pepper per kilogram of beets.
- Choose the most common carrots and onions that you are used to using. They will be the first to go into the frying pan in order to create both the frying and the ingredient mass, which, in combination with the beets, when stewing, will balance the flavors.
- Use sour varieties tomatoes or tomato paste to add a sweet-sour balance to the dressing. Beets, peppers, carrots and onions have quite a lot of sugar in them and there is no way without sourness. You don't want to end up with vegetable jam at the end.
- Did you think that tomatoes would be enough to balance sour and sweet? It's not that simple. You can’t do without vinegar when creating borscht preservation. Use mainly malic acid, but also regular white vinegar quite suitable.
- How to cook delicious dressing without spices? Quite simply - no way. Despite all the abundance of flavors of various vegetables, spices play a key role. They highlight, highlight and add flavor to a dish.
But don't overdo it with them. How easier set spices, the clearer and better the taste. Add salt, freshly ground pepper and sugar to your taste. - Adding garlic will be important. It will add a pleasant piquancy and a slight burning aftertaste if you use our preserves on their own. In borscht, garlic will reveal its aroma and give off a little of its taste. In addition, for long-term storage, garlic is very important for its antibacterial properties.
- We know the necessary products and their purpose. Let's look at how to prepare borscht dressing.
- Chopping vegetables is the most time-consuming part of cooking. Use a Korean grater to reduce the time. You need to grate carrots and peeled beets on it. Chop the onion into medium strips, and cut the pepper into arbitrary small pieces.
- On vegetable oil Fry the onions, carrots and bell peppers separately. You can do this on two burners using a frying pan and a saucepan.
- Combine the fried vegetables in a saucepan with raw beets. Add chopped tomato paste, vinegar and spices. Stir the contents and place on low heat.
- After ten minutes, when the vegetables release their juice, increase the heat and simmer, stirring, until the beets are ready. If necessary, adjust the taste with sugar and acetic acid.
- Place the finished dressing in sterilized jars and screw. It is advisable to cool the canned food longer, so wrap the jars in a warm blanket and wait until they have cooled completely. Keep them cool.
Recipe for borscht dressing made from beets and carrots for the winter
There is nothing more beautiful in winter how to quickly and easily cook hot, hearty borscht. And the prepared dressing will be very appropriate.
Ingredients:
- Beetroot – 0.75 kg
- Tomatoes – 0.35 kg
- Carrots and onions – 250 grams each
- Sweet pepper – 200 grams
- Garlic - one head
- Sunflower oil – 200 ml
- Sugar – 60 grams
- Vinegar 9% – 50 ml
- Salt and pepper as desired
Peel the carrots and beets and grate them, and finely chop the onion. Send it to fry along with the carrots and, during this time, chop the bell pepper.
Mix the fried vegetables in a saucepan with beets, peppers and tomatoes. Add the remaining oil and vinegar. Stir the vegetables, close the dish and simmer for about 40 minutes. Place the prepared vegetable mass into sterile half-liter containers and screw on the lids. Allow the jars to cool by wrapping them in a thick, warm cloth or blanket.
Beetroot with tomatoes for winter borscht
Unlike a full-fledged dressing, this preservation is a “red” component of borscht, to which you will need to fry the onions and carrots separately. But even despite this, canned beets and tomatoes will significantly speed up the process of preparing the soup.
Products:
- Beetroot – 0.5 kg
- Tomatoes – 0.3 kg
- Pepper - 0.3 kg
- Garlic – 4 large cloves
- Salt and pepper as desired
- Vegetable oil – 100 ml
Cut the tomatoes into arbitrary pieces and fry in a third of the oil. Place them in a saucepan with the peeled and grated beets. Add the remaining oil, season with spices and add chopped garlic.
Fry the resulting mixture a little, pour in a little water and simmer for about 15 minutes over a low flame.
Transfer the finished dressing into a jar and fill with the separated liquid. Screw on the lid and leave to cool in a warm place.
It is advisable to add this dressing to the borscht about 15 minutes before it is ready.
Seasoning for beetroot borscht without vinegar for the winter
A light side dish for main courses and an excellent seasoning for soup. This all describes the workpiece that we will now consider.
Ingredients:
- Beetroot – 0.85 kg
- Sweet pepper – 0.45 kg
- Carrots – 0.45 kg
- Onions – 0.4 kg
- Tomatoes – 0.5 kg
- Granulated sugar - a couple of tbsp. spoons
- Oil r-e – art. spoon
- Salt and pepper as desired
The preparation differs from the usual borscht dressing.
Blanch the tomatoes, remove the skin and pass through a juicer and sieve. Salt the tomato juice, mix with sugar and butter, set over low heat.
Grate the carrots and beets, chop the onion into half rings. Mix all this into the bubbling tomato juice and simmer until the carrots and beets soften.
Place the finished dressing into sterilized liter containers and close with lids. They are supposed to cool down, like any preserved food - under a warm blanket.
When seasoning borscht with this seasoning, do not forget to add vinegar or lemon juice separately. The acid supplement will not be enough for you.
Dressing for borscht with beets and cabbage
This addition will allow you not to bother with cabbage while preparing soup; all you need to do is add this vegetable bomb to the broth and stir.
Ingredients:
- Beetroot – 0.45 kg
- Used cabbage – 0.45 kg
- Sweet pepper – 0.45 kg
- Carrots – 280 grams
- Onion r-y – 280 grams
- Tomatoes – 0.45 kg
- Hot pepper – medium pod
- Small amount – 100 ml
- Acetic acid – one and a half tbsp. spoons
- Salt and sugar
Place the chopped onion, shredded cabbage and grated carrots and beets in a saucepan. Finely chop the tomatoes or put them through a meat grinder. Mix them with vegetables in a saucepan, pour in oil, vinegar, season with sugar and salt. Don't forget about the savory component - chopped hot peppers.
Simmer the vegetables until tender. When ready, pack them into jars.
Beetroot dressing for borscht keeps well in the cold, and packaging in small jars will be convenient to use.
Winter preparation for borscht – beets, onions, carrots
Preparations, in the usual sense, are canned sets of vegetables, however, there is another, very convenient option. Namely, freezing prepared foods.
Ingredients:
- Beetroot – 0.45 kg
- Onion – 200 gr
- Carrots – 200 gr
- Tomato paste - tbsp. spoon
- Oil solution - tablespoon
- Sugar - Art. spoon
- Garlic - a couple of cloves
- Salt pepper
Fry the carrots and onions in a frying pan, pour in a spoonful of paste and sauté.
In a separate bowl, simmer for grated beets with sugar, spices and salt. Simmer for about twenty minutes. Add the roast to the semi-finished beets, chop the garlic and simmer for 15 minutes.
Cool the finished mixture to room temperature, pack into plastic bags into portions and place in the freezer. To speed up the freezing and defrosting process, give the packages with the workpiece a flat rectangular shape. This will also help during storage.
Add this dressing twenty minutes before the end of cooking the borscht, adding vinegar to it in advance.
Winter borscht made from beets without cabbage
Such “borscht” is essentially half of the composition full soup. All you have to do is boil the potatoes and cabbage in the broth. This workpiece will do the rest.
Required Products:
- Beetroot – 0.45 kg
- Onion - 200 grams
- Carrots – 200 grams
- Tomato paste – 100 ml
- Oil r-e – 50 ml
- Acetic acid – 2 tbsp. spoons
- Sugar – 3 tbsp. spoons
- Salt - one and a half tablespoons
- Garlic – 3 cloves
Prepare a classic fry of onions and carrots and sauté it with tomato paste. Grate the beets on a Korean grater and simmer by adding vinegar and sugar.
Add roasted beets, chopped garlic and season with salt and pepper. Simmer the mixture for half an hour.
Place the finished “half of borscht” in jars disinfected with boiling water and close them according to all preservation rules.
Canned dressing with beets, tomatoes and garlic
This preparation will allow you to saturate your borscht with tomato-garlic flavor and unparalleled aroma.
Required Products:
- Beetroot – 250 grams
- Tomatoes – 0.6 kg
- Garlic – 5 large cloves
- Sugar – 2-3 tbsp. spoons
- Salt/pepper/basil to taste
Pass the tomatoes through a juicer. Place the resulting mass directly into the saucepan.
Bring the beets to a stick state using a grater. Either finely chop the garlic or grate it on a fine grater.
Heat the tomato mass, add salt and sugar. This should be done based solely on taste.
Waiting 10 minutes after heating the tomatoes, add beets and garlic to them. Stir and turn up the heat. The mass should thicken and linger a little on the spatula or spoon.
Add a small pinch to the thickened dressing dried basil and stir.
When ready, pack the mixture into jars and seal with lids.
Season the borscht in the last minutes of cooking and be sure to let it steep so that the taste and aroma develop better.
Roasting borscht with beets and beans
Dressing ingredients:
- Beetroot – 150 grams
- Tomatoes – 0.6 kg
- Sweet pepper – 150 grams
- Boiled beans – 250 grams
- Acetic acid – 35 ml
- Oil r-e – 3 tbsp. spoons
- Salt/granulated sugar/pepper to taste
Pass the tomatoes through a meat grinder into a saucepan, place it on the burner and let it simmer for 10 minutes.
Place medium cubes of sweet pepper into the thickened tomato mass and boil for five to six minutes.
Next, add the grated beets, boil them for a few minutes, adding sugar, salt and butter along the way.
After boiling the beets, you can add boiled beans. Pour it into the dressing acetic acid and stir. Cook the dressing with beans for no more than ten minutes, over a low flame.
Divide the completed additive into sterile liter jars, seal with lids and place under a blanket for 12-15 hours.
Ingredients provided per kilogram. But you can cook for at least 2, at least 4, at least 10 kilograms, you just need to multiply all the products.
How to prepare seasoning for borscht with beet tops
For many people, beet tops represent a very unusual ingredient. However, having learned about the benefits of this part of the beet, people begin to eat it with pleasure. Well, why not use it in borscht dressing.
Products:
- Beetroot – 200 grams
- Beet tops – 200 gr
- Onion – 100 gr
- Carrot – 100 gr
- Tomato paste – 3 tbsp. spoons
- Oil r-e – 30 ml
- Acetic acid – 15-20 ml
- Water - one glass
- Sugar/salt/pepper to taste
Cut the beets and their tops into equal thin pieces. Chop the carrots and onions and fry until soft. At this stage, combine both types of beet sticks with them.
Pour a glass of water into the vegetables and simmer for ten minutes. Then add finely chopped tomatoes, sugar, salt and vinegar to the mixture. Of course, don't forget to stir.
The dressing for borscht with beet tops turns out incredibly appetizing and can be used when preparing classic and cold borscht.
Simmer the mixture under the lid for 20-22 minutes. It is advisable to store this dressing in the cold, in pre-sterilized jars.
Cook, experiment, create! Good luck!
Hello everyone! Today I will tell you the process of preparing borscht dressing. Now is just the time when you can make such preparations for the winter without any effort. And then imagine adding it to, so to speak, if you need to cook it quickly and on a quick fix.
Just imagine, think about the huge advantages in this dish, namely:
- when you cook then your hands will be clean, because you won’t have to stand additionally to chop beets and carrots;
- if you prefer the option with beans, then this will help you halve the cooking time of the soup, because with legumes there is always so much red tape, they need to be soaked and boiled for a large amount of time;
- and most importantly, now make and prepare one like this autumn harvesting simpler and easier financially than in winter. And all the vegetables are still fresh and aromatic.
- The penultimate good reason why you need to make this roll in jars is, of course, its unsurpassed taste, because it can be used not only as a dressing for soup, but also as a salad or a side dish for meat products.
- when there is very little time, this mixture reduces the time for preparing the soup. For a quick meal, this is a great option.
Tell me, do you make such preparations for the winter? Share your opinion, write your review at the end of the article, I am very pleased when a small forum is formed where you can see new information, because we all prepare any dishes differently.
Dressing for beetroot borscht for the winter - a very tasty recipe
This option can rightfully be compared with, but only with beetroot.
We will need:
- beets - 3 kg
- tomatoes - 1 kg
- bell pepper – 0.5 kg
- onions - 0.5 kg
- garlic - 150 g
- vegetable oil - 1.5 tbsp. (1 tbsp.=250 ml)
- vinegar essence 9% – 100 ml
- sugar - 4 tbsp
- salt - 2 tbsp
- hot pepper - 0.5 pcs.
Cooking method:
1. Place a frying pan or deep saucepan on the stove, pour 1/3 of the vegetable oil from the amount specified in the ingredients. Chop the onion into cubes with a knife and fry it until soft.
Important! Be sure to remember to stir with a spatula or a special spoon that will not scratch your dishes.
2. While the onion is frying, peel the beets. Grate it on a coarse grater.
3. Tomatoes can be rubbed through fine grater, you can twist it in a meat grinder, or use a blender for this. The result should be like this, you should get a porridge-like consistency. Peel the bell pepper from veins, stalks and seeds, cut into regular strips.
Place the fried onion in a saucepan, add the tomato mixture, bell pepper, and finely chopped hot red pepper.
4. Salt and sugar. Then pour in the rest of the vegetable oil, stir lightly and put on fire to simmer.
Important! Simmer over low heat for about 1 hour, stirring occasionally.
After an hour, add bell pepper and chopped garlic, which can be passed through a press or cut by hand. Stir and simmer for another 20-25 minutes. A couple of minutes before cooking, add vinegar.
Interesting! You can experiment and add store-bought seasonings such as Maggi, Knorr, Pripravych.
5. The final stage work - distribute the hot beet lecho and soup mixture into sterilized jars. Screw on with regular coated lids.
Important! Don’t forget to wash the lids with baking soda and boil them.
6. Wrap the jars in a blanket or blanket, turning them upside down. In this form they should stand for about a day or until completely cooled.
So simply and easily at home you can prepare such a fragrant and very beautifully colored dish, at the same time a salad and an additive for soup, which will definitely give a very bright, rich red color to the borscht. Store in a cool place or cellar.
Preparing a vegetable mixture for soup for the winter
This is real hogweed for the winter, just a great video, this dish is a good help both for soup and instead of salad for any lunch or dinner.
Borscht dressing with beets and carrots
This is probably the most common and favorite option; it can be done always, even in winter, because it resembles the most common frying for soup. Read for yourself and you will understand everything.
We will need:
- carrots - 2 pcs.
- beets - 2 pcs.
- onions - 2 pcs.
- vegetable oil for frying
- tomato paste - 6 tbsp
- water - 1 tbsp.
- salt - 1.5 tsp
- sugar - 0.5 tsp
- garlic - 1 head
- vinegar 9% - 1 tbsp per 0.5 liter jar
Cooking method:
1. Wash the beets and cut them as you usually do when cooking soup. Grate the carrots on a coarse grater. Traditionally, cut the onions into cubes with a kitchen knife.
Interesting! In Ukraine, beets are called beetroot, or affectionately beetroot. After all, they are the most aromatic, rich and tasty, as they have their own subtleties and nuances.
2. Fry the onion with vegetable oil in a frying pan. It will simmer a little, perhaps the edges will turn golden, add the carrots. Basically, do a regular roast. Fry the carrots a little until they become soft.
3. Following the carrots comes chopped beets. Stir everything and add more vegetable oil if you suddenly see that it has become a little dry.
Interesting! When frying all vegetables, they will decrease quite a bit in volume.
While all the vegetables are stewing, take a glass and pour water into it, then put tomato paste, stir, make tomato juice. And then pour it into the pan so that everything continues to stew and not fry.
Pepper and salt Bay leaf and no need to add seasonings.
4. After a total of 20-30 minutes have passed, add grated garlic or pass it through a garlic press. You can add any herbs, such as parsley or dill. Simmer for another 10-15 minutes.
Important! If there is suddenly not enough water, the mass thickens, then do not be afraid to add more.
5. Sterilize the jars in advance along with the lids, and then put the finished mixture into the jar. Take a regular tablespoon of vinegar and pour directly on top. Can immediately under a metal lid.
Important! Half liter jar, use 9% vinegar.
6. Then turn it over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool to room temperature. Enjoy your preparations!
As you may have noticed, this option is made without cabbage or bell pepper, but it is not a little inferior to the previous option in taste.
Beetroot and cabbage dressing in jars - a simple recipe
This option is for the lazy; you can call it another way, like cabbage in tomato juice. But, this blank has a very pleasant taste, and beautiful colour, and in the soup it gives an amazing aroma. In general, super and class! Try it, you won't regret it.
The peculiarity of this type is that it is prepared without beets, and even without vinegar, but has a red color due to the presence of tomatoes; in general, the products used are quite common and affordable.
We will need:
- tomatoes - 1.5 kg
- cabbage - 1.5 kg
- bell pepper - 3 pcs.
- bay leaf - 2-3 pcs.
- black peppercorns
- salt - 1.5 tsp
Cooking method:
1. From fresh juicy tomatoes Make tomato juice by grinding the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.
2. Next, shred the cabbage using a special grater because it turns out quite beautifully and efficiently, and most importantly quickly. Peel the pepper from seeds and cut into strips.
Important! Remove the membranes from bell peppers, as they can produce bitterness when cooked.
3. Place a small portion of pepper and cabbage into a boiling tomato. Gently stir and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns to flavor the dish 6 pcs. Cook after boiling for 5-7 minutes.
4. And after hot cabbage pour into sterilized jars through a special funnel. Close the filled jar with sterilized metal lid and twist using a seaming machine.
5. Turn the jars over and rest under a blanket until they cool completely.
This simple method is time-tested and saves time on cooking))) Happy autumn pickling!
Soup recipe
It’s very interesting, but many of us call borscht dressing “borscht in a jar.” Probably because this preparation is very similar to soup, only the soup is liquid, and it is thicker.
Use this creation for your home purposes; it is especially useful when relatives come unexpectedly and you need to feed them. After all, with the help of this vegetable additive, cook this first dish, it’s just one, two and ready, this is the most easy way cooking soup).
Interesting! Before cooking, all crushed ingredients can be placed in bags and frozen, and then, if necessary, taken out and added as intended.
Well, let's get started, let this one be for you step-by-step instruction with a photo will be a reliable assistant.
We will need:
- cabbage - 2 kg
- tomatoes - 2 kg
- beets - 3 kg
- onions - 1 kg
- garlic - 2 heads
- carrots - 1 kg
- bell pepper optional - 0.5 kg
- salt - 2 tbsp
- granulated sugar - 4 tbsp
- sunflower oil - 500 g
- vinegar 9% - 3 tbsp
- cloves - 2 pcs.
- black peas - 5 pcs.
Cooking method:
1. The most important thing in this option is to chop all the vegetables of approximately the same size with a kitchen knife, especially carrots and beets into thin slices so that they are not hard in the future. ready dish. Only 150 g of garlic can be put through a garlic press.
2. Take a large basin or a huge saucepan and pour the vegetable into it refined oil and add the onions first. Fry it until soft.
Important! My grandmother always makes preparations for winter in an enamel basin, apparently Soviet times make themselves felt, whoever gets used to it does so))). Nowadays, if you are making a small amount of food, you can use it and cook it in a slow cooker.
As soon as the onions begin to turn golden, add all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process will begin. When the vegetables have settled a little, add the cabbage.
Important! Cook over low heat, stirring the entire aromatic mass with a spoon so that nothing burns and everything simmers evenly, for about 1 hour.
Don’t be alarmed if you see a lot of juice, this is how it should be; it will all disappear during the cooking process, so you should stir often.
And only at the very end, 5 minutes before readiness, add chopped garlic and vinegar essence.
4. Hot billet Place in sterile jars and seal with a special seaming machine. Next, turn each jar upside down, wrap it and let cool to room temperature.
Preparation with beans
For those who really love legumes, there is also this cooking option, I’m happy to post it here, in this video everything is briefly shown and described without water:
As always, in conclusion I would like to wish you that everything works out for you! Be healthy, take care of yourself and your loved ones. Have a good day And good mood! If you liked the post, share it on in social networks, and also write your review below))). Bye bye!
For our favorite classics we need:
*We weigh all vegetables after cleaning.
- Beetroot - 2 kg
- Carrots - 2 kg
- Onions - 2 kg
- Tomatoes - 2 kg
- Vegetable oil - 600-650 ml
- Sugar - 200 g
- Salt - 130 g (about 5 tablespoons)
- Vinegar (table, 9%) - 100 ml
- Drinking water - 150 ml
- Black peppercorns - 15-20 pcs.
- Bay leaf - 4-5 pcs.
Important details:
- Cooking time 2-3 hours.
- You need large dishes, for example, a saucepan or a 10 liter tank. Enamel or stainless steel.
- From the given quantity it will be 10 jars of 700 ml and 1 liter.
- If you want to prepare less dressing, simply divide all components by 2. Then a 7-8 liter saucepan will be enough for you.
- Make less refueling profitable the first time. This way you can evaluate whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.
Prepare the ingredients.
Wash the beets and carrots. Together with the onion, we peel off the skin. We weigh it.
Wash the tomatoes and remove the green stem. We weigh it.
We like to save time, so we will grind the tomatoes in a blender.
You can do it differently: peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruits and pour hot water for 1 minute. Remove from boiling water and easily remove the skin of the tomatoes by prying it off with a knife.
Chop the vegetables.
The shortest way for root vegetables is a meat grinder with a vegetable grater attachment or a food processor. Similarly, you can grate it manually on a coarse grater.
Second option: grate on a Berner grater - with an attachment for thin straws. We need short straws, so we place the vegetable without a significant inclination towards the blades. This choice is the most refined, because... gives classic beetroot straws, as in ready-made borscht in restaurants.
The onion can be passed through a meat grinder, or a Berner grater, or finely chopped with a knife.
Tomatoes - your choice of two options, as we described just above. Quickly blend with a blender directly with the skin. Or cut peeled tomatoes (there will be more fuss).
Simmer the borscht dressing.
Pour half the oil into the pan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass thoroughly so that the oil is both at the bottom and inside the vegetable mass. Separate 1/3 of water and vinegar and pour into vegetables.
Stir and place on low heat (!).
The vegetables should release their juice, then you don’t have to worry about them burning.
As soon as the mixture releases juice, increase the heat to high and let the dressing boil. Reduce the heat immediately to a low boil(so that the vegetables gurgle a little).
Cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from bottom to top.
The next step is to add the chopped tomatoes and the remaining vinegar and water. Add sugar, salt and peppercorns. Mix. Bring to a boil again and reduce heat.
Simmer the dressing until tender over moderate heat under the lid - another 30 minutes.
Our goal is to soften the beets and carrots. After 20 minutes of simmering, add the last spice to the pan - bay leaf. It can be put in earlier - with sugar and salt. But there is a risk that it will taste bitter. We play it safe by always adding bay leaf 10 minutes before the end of cooking.
In total, the vegetables take about 1 hour to cook.
Brief algorithm.
With oil and 1/3 of water and vinegar, wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep covered over moderate heat for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil on high heat - Simmer over moderate heat for 30 minutes, covered, until the vegetables soften - Add the bay leaf 10 minutes before the end.
We roll the workpiece into jars.
By the time the dressing is ready, your jars and lids should be sterilized. We recommend choosing small ones - 500-700 ml.
Lay out the dressing as hot as possible. Reduce the heat to minimum, but do not turn it off (!).
Let's keep the ladle in boiling water for 2-3 minutes: now you can use it to put the mixture into jars. We adjust the thick and liquid parts equally and fill the jars to the very top.
We close the full jars with lids. Any kind for long-term storage is suitable - twist-off or regular ones with a seaming key.
We turn the seal over and check for leaks. That is, we look to see if drops appear at the neck. We put the prepared borscht dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly in a blanket).
How to use hogweed in winter for a quick, delicious soup.
With this beet preparation for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and shred the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put borscht from an open jar.
And how quickly everything will work out! Especially if you like borscht on the water or are used to cooking and freezing the broth in advance. You will thank yourself more than once for your reasonable summer chores.
We store borscht at room temperature in a dark closet.
The storage secret for an already opened gas station.
We store any opened canned food in the refrigerator. But even there, mold may appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty thing that is dangerous to your health? Very simple! Open the jar and grease the inside of that lid with mustard, under which we will store the workpiece. Dry powder paste or paste from the store - it doesn’t matter. Storage under a “mustard” lid extends the freshness of the product for weeks.
Borscht dressing for the winter with beets and carrots and tomato paste
We need:
We weigh all vegetables after cleaning.
- Beetroot - 1 kg
- Carrots - 1 kg
- Onions - 600 g
- Garlic - 6-7 large cloves
- Bell pepper - 400-500 g
- Tomato paste - 400 ml
- Sunflower oil (odorless) - 250 ml
- Sugar - 5 tbsp. spoons
- Salt - 3 tbsp. spoons
- Table vinegar (9%) - 90 ml
Important details:
- We will need a large saucepan of 7-8 liters.
- From this amount you will get about 4 liters of workpiece.
- If your family doesn’t like sweet peppers in borscht, just don’t add this minor ingredient. But replace its quantity with carrots and beets (in half). Otherwise you will have to count the sugar and salt.
- You can add hot chili pepper, removing the seeds - ½ small pod.
- Tomato paste can be replaced tomato puree(1 kg of tomatoes). How to make it is described in the 1st roll.
Preparation.
Prepare root vegetables and onions using any method from the recipe above. Chop the garlic in the same way as the onion. We clean the bell pepper from the stalk and seeds and cut it to taste - into strips or cubes. We choose domestic tomato paste: high-quality and thick.
Pour 1/2 oil (125 ml) into a large saucepan and place over medium heat.
Place all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add next ingredient. Stir and simmer again. You can add a little water, but this is usually not necessary. Vegetables release enough juice.
Order of vegetables:
- Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.
After we put the bell pepper and simmered the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the butter (125 ml) to the beets and carrots. Stir and bring to a boil. Again, simmer all the vegetables over medium heat for 20-25 minutes.
At the end, add the second half of the vinegar, mix the mixture thoroughly from bottom to top and bring to a boil. Reduce the heat to minimum and pour the dressing into dry, sterilized jars - tightly, right up to the neck. The pan, as in the recipe above, remains the entire time on low heat.
Cover with lids, turn over, and wrap. Store without refrigeration, but away from light.
Beetroot dressing for borscht with carrots and beans
The most long preparation from beets for the winter due to the need for boiled beans. You will have to go through the entire process of cooking it, starting with soaking the beans for 6-8 hours in cold water.
But this roll-up is also beneficial. You will process the beans only 1 time. And you can take it out of the ready-made jars ready ingredients For quick soup in its famous Lenten version.
We will be glad if you join in with smart ideas for delicious homemade food. Borscht dressing for the winter with beets and carrots - one of best examples, how to save energy, time and money while remaining a fun cook.
See you in “Easy Recipes” - “Homemade Preparations”..
P.S. Interesting video With rare recipe, which reduces creation time winter hits- herring under a fur coat, borscht and salads. The story step by step starts at 2:33.
Thank you for the article (3)
Loading...