Home Nutrition The best recipe for borscht with beets for the winter. Preparation for borscht. Two special recipes With the addition of beets

Nutrition

The best recipe for borscht with beets for the winter. Preparation for borscht. Two special recipes With the addition of beets

The beginning of autumn is a golden time for seaming vegetable salads and marinades for the long winter. This borscht dressing recipe was shared with me by a neighbor - every time I open a jar and taste fragrant borscht, I remember it with gratitude. This borscht dressing is without cabbage, I think that it is still better to add fresh cabbage, since now it is in stores all year round. Bulgarian pepper, which is part of the dressing, makes borscht very fragrant. If I cook from fresh products, then I always cook the broth with sweet pepper. In general, I strongly advise you to try to cook this delicious borscht dressing for the winter, you will not regret it! Refueling will greatly speed up the cooking process. delicious borscht for the whole family if you have little time.

To prepare 12 half-liter cans of borscht dressing, we need:

3 kilograms of beets;
one kilogram of carrots, onions, bell peppers and ripe
fleshy tomatoes;
half a glass of 9% vinegar;
1 cup of sugar;
3 tablespoons of salt;
1 cup refined sunflower oil

How to make borscht dressing for the winter

Wash and peel the vegetables, remove the core with seeds from the pepper, dry the tomatoes. Cut and stack in layers in a wide pan;
Three beets and carrots on a grater with large holes;
We cut the onion into quarters of rings;
Cut the pepper into halves and chop into thin strips;
Cut the tomatoes into half rings.

Sprinkle chopped vegetables with salt and sugar, add oil and vinegar. Leave for half an hour so that the vegetables give juice.

We put the container on a small fire, heat the vegetable preparation until the juice appears. Then increase the heat, bring the mixture to a boil and simmer over low heat for about 25 minutes. hot vegetable mix we lay it out on clean, warmed-up jars, roll it up, turn it upside down and wrap it up. Store in a dark cool place.

To prepare borscht, it is enough to dip the chopped potatoes and cabbage into the boiling broth, boil until half cooked and pour the contents of the jar into the pan. Cook for another 10 minutes, turn off and let it brew. You can immediately add fragrant garlic and fresh herbs.

Make a borscht dressing according to this recipe - this preparation will become a real lifesaver in the winter months!

Preparation for borscht for the winter will save a lot of time spent in the kitchen in the future. No additional chopping of vegetables is required. An appetizer prepared with your own hands from fresh vegetables makes life much easier, especially for young housewives.

A simple recipe classic borscht for the winter with beets and cabbage will greatly simplify the preparation of fragrant soup.

Ingredients:

1.5 kg of cabbage;
1.5 kg of beets;
20 g of garlic;
1 kg of carrots;
250 ml of water;
100 g of vinegar (9%);
1 kg of tomatoes;
200 ml vegetable oil;
800 g of onion;
120 g of salt;
150 g of granulated sugar.

Step by step recipe:

Prepare, wash vegetables, remove inedible parts.
Pass chopped vegetables through a meat grinder or food processor.
Chop heads.
Fry onions with carrots.
Take a large saucepan, put the vegetable mass in it, add the fried onions with carrots, garlic. Mix.
Boil for about 15 minutes.
Pour in oil, water, salt. Enter vinegar and sugar.
Simmer the salad over low heat, stirring until tender.
Readiness to determine the softness of vegetables.
Pour the salad into sterilized jars. Roll up.

Video "Borschevka for the winter"

This video will show you the recipe tasty preparation for borscht for the winter.

Options for canned beetroot

Beetroot for the winter can be prepared from different set products, but the composition will definitely be beets.

There are housewives who do not like cabbage in borscht. You can cook twists without this vegetable. In terms of taste, they are in no way inferior to the previous version.

List of ingredients:

Bell pepper- 500 g;
tomatoes - 2.5 kg;
beets - 500 g;
vinegar - 7 tbsp. l.;
salt - 2 tbsp. l.;
granulated sugar - 3 tbsp. l.;
vegetable oil - 1 multiglass.

How to cook:

Wash and clean vegetables first.
Grate carrots.
Chop the onion into straws.
Put the carrots and onions in the multicooker bowl and turn on the "Extinguishing" mode.
Remove seeds from peppers, chop into strips.
Chop the beets.
Scroll the puree from the tomatoes.
Add the rest of the ingredients to stewed carrots and bow.
Salt, add sugar.
Continue simmering for about an hour.
Before finishing, pour in the oil and vinegar.
Fill the container for preservation with salad, put away for storage.

with beans

Borscht with beans is hearty and practical. Legumes are a great substitute for potatoes. In addition to dressing for borscht, this salad can be a great snack or dinner. Any beans will do, but not canned.

Would need:

1.5 kg of beets;
1.5 kg of onion;
2 kg of tomatoes;
1.5 kg of carrots;
1 kg of beans;
1 kg of bell pepper;
250 ml of oil;
2 tbsp. l. salt;
50 g of sugar;
8 art. l. vinegar.

Cooking:

Soak beans overnight.
Boil the soaked beans until soft, but do not overcook.
Prepare and wash vegetables. Blanch the tomatoes.
Grind root crops in any convenient way.
Tomatoes and peppers cut into cubes.
Put the prepared mass into a large container.
Add water, butter, sugar, salt. Cook for 20 minutes while stirring.
Add beans, vinegar to the boiled mass, simmer until tender.
Roll the hot billet into jars.
Store in a cellar or any cool place.

With bell pepper

Sweet will make the soup special bell pepper. You can use red and yellow variety.

Components:

Bulgarian pepper - 1 kg;
carrots - 1 kg;
beets - 2 kg;
ripe tomatoes - 1.5 kg;
greens - to taste;
onion - 1 kg;
vegetable oil - 250 ml;
sugar - 150 g;
salt - 70 g;
vinegar (9%) - 200 ml;
water - 400 ml;
spices - to taste.

Cooking method:

Rinse and clean vegetables.
Cut the pepper in half, remove the seeds, cut into cubes.
Peel the onion, chop into small cubes.
Grind the rest of the ingredients in a meat grinder or blender.
In a large container, mix the vegetable mass, except for the pepper.
Put on the stove, pour in the oil, simmer for a quarter of an hour.
Add pepper, bring to a boil. Add water, sugar, salt.
Simmer another 25 minutes. Before the end of cooking put greens.
Arrange the mixture in prepared jars, roll up.
Store borscht in a cool place.

Beetroot soup, cooked according to a recipe without vinegar, can be fed even to small children.

Required products:

beets - 2 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 1 kg;
salt - 2 tbsp. l.;
2 tbsp. l. Sahara;
200 ml sunflower oil.

Cooking steps:

Rinse vegetables, peel.
Grate root vegetables.
Chop tomatoes and peppers into cubes.
Cut the onion in any way.
Stir the mixture, boil for 20 minutes.
Add salt, sugar, pour in oil.
Simmer while stirring for another 15 minutes.
Preserve, wrap in warmth.

With green tomatoes

If there were a lot of green tomatoes in stock, then they can be used to prepare dressing.

Would need:

3 kg of beets;
2 kg of green tomatoes;
1 kg of onion;
1 kg of carrots;
2 heads of garlic;
5 st. l. Sahara;
1.5 st. l. salt;
1.5 st. l. sunflower oil;
1.5 tsp vinegar essence.

Cooking process:

Grind all vegetables in any convenient way.
Take a large saucepan, add the vegetable mass, except for the garlic.
Add salt, sweeten.
Put the container on the stove, simmer for about an hour.
Grind the garlic in a garlic press.
Add garlic, add vinegar, cook for another 15 minutes.
Transfer the finished dish to jars, preserve, let cool.

Green tomatoes do appearance borscht unusual, appetizing.

Branded gas station from Alla Kovalchuk

Borsch dressing from Alla Kovalchuk - this is a tasty and healthy preparation for the winter. It is easy to prepare, the soup based on it is cooked for about half an hour. The blank can be used to prepare sauce for pasta, cabbage rolls, stuffed peppers, use as a salad.

Regarding cooking:

Prepare vegetables, wash and peel.
Grate 1.5 kg of beets and 500 g of carrots on a coarse grater.
500 g of Bulgarian pepper of a multi-colored variety, crumble into cubes.
Grind 500 g of onions.
Finely chop the greens.
Pour boiling water over 0.5 kg of tomatoes, peel, chop with a blender.
Heat the vegetable oil in a frying pan and fry the beets. Spray with vinegar to preserve color.
In the fried beets, add the tomato mass, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until done.
In another pan, fry the onion and carrot until light golden brown, add the pepper cubes, fry until tender.
Combine the fried vegetables, mix thoroughly, salt, sweeten.
Pour in a little water, simmer for another 3-5 minutes.
At the end of cooking, add greens, mix thoroughly, arrange in sterilized jars, preserve, put away for the winter.

Fans of spicy food will appreciate the recipe for spicy borscht dressing for the winter.

Ingredients:

3 kg of beets;
3 kg of tomatoes;
3 kg of sweet red pepper;
2 kg of onion;
2 kg of carrots;
5 heads of garlic;
4 pods of hot pepper;
2 glasses of vegetable oil;
1.5 cups of sugar;
5 st. l. salt;
vinegar - to taste.

Cooking method:

Scald tomatoes with boiling water, peel, twist in a meat grinder or mash with a blender.
Drain the tomato mass into a large container, pour in the oil, add sugar, salt, bring to a boil.
Chop pepper, onion.
Cut into strips carrots and beets.
Remove the seeds from the bitter pepper, chop with garlic.
Supplement the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring occasionally.
Report at the end spicy pepper and garlic.
Darken for another 5 minutes.
Spicy seasoning is ready. You can roll up for the winter and enjoy the spicy taste.

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of an unsightly shape - small beets, crooked carrots, which make no sense to store.

Beets must be included in this dish. What ingredients to supplement it, it's up to you. It can be onions, carrots, tomato paste, cabbage and even potatoes.

The algorithm for preparing borscht from a blank:

Boil meat broth.
Add potatoes, cabbage as desired.
Pour dressing salad into soup.
Boil.
Sprinkle with fresh herbs in a bowl.
Serve with mayonnaise or sour cream sauce.

Some fresh vegetables don't last all winter, but they'll last the entire winter season when harvested. But it is better to harvest the seasoning in the fall, when the vegetables still contain the maximum amount beneficial vitamins and juices.

In order to delight the household with a delicious rich soup all winter, we recommend preparing jars of dressing this season.

Hello! The fall harvest is in full swing. The bell pepper has already ripened, the tomatoes are ripening at full speed, the beets are on the way. Let's not miss the moment to stock up on vegetable preparations for the winter. Today I want to invite you to prepare a dressing for borscht for the future. I picked 6 different delicious recipes for every taste.

Borscht is a dish loved by many, so-so vegetable soup with beets and cabbage. It contains up to 20 ingredients and to make it easier to prepare this culinary masterpiece in winter, we will do part of the work now and keep it in a jar until the right moment.

Vegetables such as beets, potatoes, cabbage, carrots, onions, and tomatoes are considered obligatory. You can add: beans, apples, turnips, bell peppers. From spices: black and allspice, dill, parsley, garlic, celery, basil, marjoram. All this, if desired, you can add to our today's recipes.

If you do not want to preserve vegetables, then just freeze the prepared ingredients! The recipe for such a workpiece will be described below.

Prepare a large pot because there will be a lot of vegetables.
It is better to use jars with a volume of 0.5 liters. This is the most suitable packaging option. One such jar will take to prepare borscht. If the gas station still remains, do not worry that it will deteriorate, use the following advice:

So that the rest of the workpiece does not disappear, grease the lid with which you will close the jar with mustard. It will prevent mold.

In order to cut vegetables faster, use all the equipment that you have in the kitchen: a blender, a food processor, a meat grinder. This is just the right case for all these devices to save you a lot of time.

This is the most common dressing recipe. She has everything necessary ingredients for borscht. It remains to pour the workpiece into a saucepan with meat broth, add potatoes and cabbage. And everything is ready!

Did you know that borscht can be hot or cold? They differ in the way they are prepared. Hot - classic red borscht, which we used to cook. The cold dish is based on pickled or boiled beets and fermented milk products.

Prepare 10 jars of 0.5 liters.

For cooking we need:

Beets - 2 kg.
Carrots - 1.5 kg.
Onion - 1 kg.
Garlic - 2 heads
Tomato paste - 380 g. (1 can)
Vegetable oil - 200 ml.
Vinegar 9% - 4 tbsp. spoons
Sugar - 2 tbsp. spoons
Salt - 1 tbsp. a spoon
The black ground pepper- 0.5 tsp
Dried parsley - 0.5 tsp
Dill - 1 teaspoon
Bay leaf - 3 pcs.

1. Wash all vegetables, clean.

2. Cut the onion into cubes and fry until golden brown in a pan. Pass garlic through a press to the onion, add black pepper, parsley, dill. We mix everything. Pour into skillet with onions tomato paste and simmer for another 5-7 minutes.

2. Grind carrots, beets with a food processor or on a coarse grater. We combine these vegetables in a saucepan, pour a glass of water to them, put on fire. When the workpiece boils, add fried onions, vegetable oil, vinegar, sugar, salt to the pan. Mix thoroughly and leave to boil for another 30 minutes. 10 minutes before the end of the preparation of the workpiece, put the bay leaves.

3. Pour the finished dressing into a sterilized container, tighten the lids.

Turn the jars upside down and cover with a blanket to cool completely.

Recipe for borscht dressing for freezing for the winter with beets and carrots

In winter, you want to warm yourself with a hearty and hot lunch. And, as always, there is not enough time for its preparation. In this recipe, we are preparing lifesaver bags for the hostess. With their help, fresh vegetable borscht will miraculously appear on our table in winter. Don't believe? Check it out!

No way to preserve borscht dressing can capture the flavor of fresh vegetables the way freezing does!

Carrots - 0.5 kg.
Beets - 1.5 kg.
Tomatoes - 0.5 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Garlic - 100 grams
Greens of your choice

1. Wash vegetables, clean. Peel the bell pepper from the middle and cut into strips. We chop the onion into squares, as is usually done for borscht. In tomatoes, cut off the place of attachment of the stalk and cut into cubes. Garlic can be passed through a press or chopped into slices.

2. We put all the cuts in a large bowl, so that later it would be convenient to mix it.

3. Rub the carrots and beets on a coarse grater and send them to a bowl with the rest of the vegetables. Add herbs and spices to your liking. Mix all ingredients well.

3. In ziplock bags, put the amount of dressing that you usually use for one preparation of borscht. Squeeze the bag with your hands to release excess air and close the zipper.

In winter, vegetables are fried in a frying pan in vegetable oil and boiled ready-made. meat broth along with cabbage and potatoes.

Delicious borscht dressing with bell pepper

A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes, you will stock up on an appetizing preparation, which is enough to cook 3-4 pots of borscht. Add bell pepper to this recipe.

For cooking we need:

Beets - 3 pcs.
Tomatoes - 5 pcs.
Carrots - 2 pcs.
Vegetable oil - 125 ml.
Salt - 0.5 tbsp. spoons
Bulgarian pepper - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Vinegar 9% - 50 ml.

1. Wash all vegetables. Tomatoes are peeled, for this: we make cruciform cuts on top of the fruits, put them in a container and pour boiling water for two minutes, then the skin will peel off very easily.

2. Grind all the vegetables in a blender in turn: carrots, beets, peppers, peeled tomatoes, onions, garlic. You can, of course, rub them on a grater, but this way the cooking process will take much longer. Pour everything into the multicooker bowl. Add salt, vegetable oil, mix.

3. We set the “quenching” function on the multicooker for 40 minutes. Five minutes before readiness, pour vinegar into the bowl.

4. Pour the borscht dressing into sterilized jars. Screw on the lids. We turn the container upside down, wrap it with a warm blanket and wait for the workpiece to cool.

Bean borscht dressing recipe

This recipe is for those who cannot imagine borscht without beans! To get a good taste of the dish, you need to purchase good quality legumes:

beans should be dry, well dried;
it should not have any plaque or stains of suspicious origin;
it should not have holes from beetles;
if legumes are sold in bags, check that the packaging is not damaged.

For the amount of ingredients used in the recipe, prepare 9 jars of 0.5 liters.

For cooking we need:

Beets - 1.5 kg.
Tomatoes - 1.5 kg.
Pepper - 0.5 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Vegetable oil - 250 kg.
Vinegar 9% - 80 ml.
Salt - 1 tbsp. a spoon
Sugar - 100 g.
Beans - 300 g.

1. First, fill the beans with cold water and leave overnight. In the morning we wash it, pour it into a saucepan, fill it with water. Cook over low heat until done. Drain excess liquid from the finished product.

2. Vegetables are thoroughly washed and cleaned.

Three carrots and beets on a coarse grater. Bell peppers in straws, onions in cubes. Pass the tomatoes through a meat grinder.

3. Pour the juice from the tomatoes, vegetable oil into a large saucepan and mix. Put on fire, bring to a boil.

4. When tomato juice boils, add beets and 40 ml. vinegar, after boiling, cook for 10 minutes.

Then add onions and carrots to the beets, wait for the boil. After boiling, cook for another 10 minutes.

5. We throw pepper, beans, salt, sugar. Mix everything gently, leave to simmer for 15 minutes. Five minutes before the end of cooking, pour in the remaining vinegar.

6. Fill the sterilized jars to the top with hot dressing, roll up the lids.

We wrap the workpiece with a warm blanket.

Dressing for borscht with beetroot without pepper - a recipe for the winter in jars

Most often, Bulgarian pepper is thrown into borscht. But if you do not like this vegetable, this recipe is for you! Watch the video, which describes in detail the process of preparing dressing without bell pepper.

For cooking we need:

Beets - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Tomato - 1 kg.
Sugar - 100 g.
Salt - 70 g.
Vegetable oil - 325 ml.
Vinegar 9% - 50 ml.
Water - 75 ml.
Allspice - 3 - 4 peas
Bay leaf - 2 - 3 pcs.

Borsch dressing with cabbage

This refill is very practical to use. With its help, you can significantly reduce the cooking time for borscht. it already contains cabbage.

For cooking we need:

Beets - 1 kg.
Cabbage - 1 kg.
Bulgarian pepper - 0.5 kg.
Tomatoes - 1 kg.
Onion - 0.5 kg.
Carrots - 0.5 kg.
Vinegar 9% - 5 tbsp. spoons
Sugar - 1 tbsp. a spoon
Salt - 1 tbsp. a spoon
Vegetable oil - 100 ml.
Tomato paste - 4 tbsp. spoons
Garlic - 1 head
Greens - to taste

1. Wash vegetables, peel. We remove the place where the stalk is attached to the tomatoes, remove the seeds from the pepper.

2. Cut the tomatoes into four parts, chop the peppers and beets into strips, onions into half rings. Three carrots on a large grater. Place all vegetables in a large bowl.

3. Pour vegetable oil over vegetables, put on medium heat. When the workpiece boils, pour vinegar into it. Simmer the mixture for 40-45 minutes under the lid, stirring occasionally.

While the vegetables are simmering, chop the cabbage.

4. After 45 minutes, add sugar, salt, cabbage, garlic to the pan, pass through the press. Add tomato paste, greens and cook the workpiece for another 10 minutes.

5. Pour the vegetables into a sterilized container, close the lids.

Turn upside down and leave to cool. Delicious dressing for borscht for the winter is ready!

Vegetable dressing for borscht for the winter consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Ingredients:

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

Cooking:

That's what I like about this wonderful borscht dressing "Torchin at home" is the fact that it can not only cook borscht quickly and "don't cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

Ingredients:

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

Step by step cooking recipe with photo:

Prepare products:

Put jars for sterilization. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beetroot throughout the year, but it is the young beetroot that carries the aroma, color, and most importantly the density, which is absent in the beetroot that has already “lain down”. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop. We clean the onions.
We rub the beets on a coarse grater. We rub carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.

We cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful. Cut the tomatoes into small cubes or punch with a blender.

The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

2. Cooking:

We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - on high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

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

Stew dressing for borscht for the winter over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

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

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

Universal vegetable dressing for the winter with beans

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

Beans - 0.5 kg
Tomatoes - 1.5 - 2 kg
Bulgarian 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% - 150 g.

Yield 12 half-liter jars.

Cooking:

Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, wash 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.

For 15 min. until ready, add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.

Put the finished dressing in sterile jars, put them on the lids, wrap them up.

Vitamin borscht dressing

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

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg of 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 in a cool place. From this amount of vegetables, 4 liter cans gas stations.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in the preparation of second courses instead of salt, fresh vegetables and herbs are at hand all winter. The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what. You can also chop celery and hot fresh peppers into the dressing.

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

Cooking:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens. Now we need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed. I load the rest of the vegetables, salt into the basin and mix well again. We taste for salt - it should be hard salty.
Wash the jars hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

Recipe for harvesting pickle for the winter

You will need:

1.5 kg fresh cucumbers,
500 g of onions and carrots,
300 g tomato paste,
250 g pearl barley / rice,
125 ml vegetable oil,
100 g sugar
50 ml of vinegar,
2 tbsp salt.

Cooking:

How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

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

Dressing for borscht and soup for the winter with tomatoes

We will need:

Onion - 1.5 kg
Carrots (red) - 1 kg
Pepper - 1.5 kg
Tomatoes - 3 kg
Vegetable oil - 0.5 cups (or less)
Salt - to taste

Cooking:

Peel and dice the onion, put it in hot vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.

While the onion is fried, we will wash the carrots, peel and cut into thin beautiful strips, you can also rub it on a grater, but the appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.

During the frying of onions with carrots, we will wash the pepper (it is better to take it in different colors - it is more beautiful and tastier). Remove seeds and cut large straws(or as you used to), put onions with 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 with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are preparing a universal dressing for both soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

Recipe for spicy dressing for borscht for the winter

Ingredients:

3 kg each 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 dressing for borscht for the winter. Remove the skin from the tomatoes by scalding them with boiling water, then twist 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, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat.

Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

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

Refueling for the winter for borscht with cabbage

Many hostesses prefer to prepare preparations for soups. After all, in the summer it is much easier to buy everything necessary products, and you get ready meal, which will be enough to add to the hot broth and the borscht will be ready in a few minutes.

Ingredients:·

Tomatoes -1 kg;
Beets - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 pc;
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste.

Cooking:

To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.

Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater. 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 soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell peppers.

Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.

Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

Borsch dressing for the winter from beets

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it’s a matter of minutes!

Yield: about 12 cans of 0.5 l

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 glass of vegetable oil
125 ml (half a thin glass) vinegar 9%

Cooking:

Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots the same way.
Pepper cut into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up. In winter, just boil the broth, season it with cabbage, potatoes (I cook without it), boil it 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 a plate of more herbs and sour cream for those who wish.

Simple dressing for borscht - freezing

Onion - 1kg
Carrots - 1kg
Bulgarian pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
greens - parsley and dill.

Don't let the presence of tomatoes bother you, they become a little different when frozen, but they give a wonderful taste.

Easy refueling for borscht (freezing) - how to cook:

Everything needs to be cut into strips and cubes. Pass the carrots through a combine, on a medium grater (almost like a Korean one, but you can grate as you like), cut the pepper into strips.

Tomatoes and onions cut into medium and small cubes. Greens just chop. Mix everything.
Fold in ordinary plastic bags and twist the “sausages” (it’s more convenient to break off as much as you need later).

Can also be frozen plastic containers, but then it is not very convenient to extract portions from them and, importantly, they take up much more space in the freezer.

To quickly cook beetroot, do useful blanks for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I offer, this is a delicious set canned vegetables for cooking borscht or soup. Boil the beetroot in its uniform, it must be added to the rest of the ingredients already cooked, so the bright beetroot color is better preserved. It will take 2 hours to prepare, from the indicated ingredients you will get 1 liter.

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

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

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

Now put the crushed chili pepper and ground red pepper. Be sure to taste the chili, if it is very spicy, then half the pod is enough.

Boil the beets in their skins until cooked (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

Next to the beets, put the sweet bell pepper, cut into large strips, peeled from the seeds.

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

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

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

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

Prepare dressing for beetroot and in winter you will free yourself from the hassle. Boil fragrant broth, add potatoes and cabbage, as well as a jar of preparations in the form of dressing and that's it, the soup is ready. And what flavor will go through the kitchen! And what color! By working a little now, in the winter you will be freed from additional efforts. The main thing is not to do frying, peel vegetables, chop them, dirty a lot of dishes. In winter, the day is already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with fragrant borscht. Use simple home recipe fragrant preparation for borscht and beetroot soup now, in order to enjoy later delicious meals without spending a lot of effort.

Carrot 800 g
Tomatoes 1 kg
Red beetroot 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Salt rock 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

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

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate carrots and beets on a coarse grater. I use red beetroot, it gives the borscht a beautiful color and a sweetish taste.

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

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

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

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

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

Before salting the beetroot, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

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

Cooking beetroot for the winter at home, let's start with the preparation of beets. Wash the beets, peel the top layer and tails, and then grate the bright vegetable on a grater with small holes.

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

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

After the specified time, add crushed bitter pepper and garlic cloves passed through the press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then roll them up hermetically. While the blanks are in a hot state, they should always be under a warm blanket turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. Universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot with cabbage

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

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

Shred the cabbage into thin strips. More than once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If it is not there, then a knife will be your assistant.

Beets and carrots are crushed on a grater with large teeth of the blades. Onion cut into cubes.

We cut the tomatoes into cubes, they may not be too small in size, in the future everything will be extinguished. Parsley should preferably be finely chopped.

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

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

When hot, lay out in sterilized jars, wrap and let cool completely.

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

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

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

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

Banks with very tasty, fragrant, rich-colored beetroot dressing prepared for the winter, turn over, wrap until completely cooled. This preparation is stored at room temperature.

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

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

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

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

Take white cabbage. In this winter borscht dressing recipe, Savoy cabbage is used - it is a little more tender and cooks a little faster. Chop cabbage into thin strips.

Cut the tomatoes into slices and put in a food processor to get a tomato.

Grind the tomatoes to a smooth puree.

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

Remove the seeds from the sweet pepper and remove the stem. Cut into arbitrary small pieces.

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

Put all chopped vegetables in a saucepan or saucepan, mix with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

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

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

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

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

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

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

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

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

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks, is much tastier than the one where vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients 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 cook vegetables in parallel 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 dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet 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 a saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of 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 on it.

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

And, finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. 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 an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain down for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (from the side opposite the stalk) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and transfer them to a bowl of ice water - the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Don't forget to stir.

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

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. We taste for salt and sugar, if necessary, season more to taste. I do not use fresh herbs in the dressing, as I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beet dressing is ready to be closed for the winter.

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

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

In total, from the indicated number of products, I get 4 full jars with a capacity of 0.5 liters and one more incomplete. Everything is calculated - an incomplete jar will immediately go to the preparation of borscht for dinner. By the way, one half-liter jar of dressing is enough for a 4-liter pot (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

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

Carrots 3 pieces
Onion 3 pieces
Salt 1 teaspoon
Beets 2 pieces
Vinegar 1 tbsp. a spoon
Garlic 2 cloves
Sunflower oil 90 grams
Sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw sluggish vegetables. You will need a saucepan with a thick bottom for cooking, glass jars of small volume.

Remove skins from beets and carrots. Remove the husk from the onion and garlic. Cut off the stalk of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind carrots on a coarse grater.

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

Chop the pepper into small cubes or strips.

Grind the beets into large strips.

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

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

Immediately pour out the sunflower oil and put the tomato paste.

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