Among the Slavs there is practically no person who would not love tasty, rich and aromatic borscht. During the season of abundance of vegetables, when they are very cheap, it is very rational to prepare borscht dressing for the winter with bell peppers without beets, the recipe for which was lovingly passed down to us by our grandmothers and mothers. It can also be used to season other soups, prepare cabbage rolls or stews, and add to your home repertoire of delicious recipes.
How to properly prepare such preparations that simplify the preparation of not only tasty, but also healthy dishes? You can use a miracle helper (a multicooker), or cook it the old fashioned way - in an ordinary saucepan, preferably with a thick bottom and a non-stick coating, it is only important to know the correct recipe.
Dressing for borscht without beets with the addition of bell pepper
The noble color of this dressing and excellent taste will be an excellent addition to cooking, especially when you don’t have time or the necessary ingredients on hand. We will share recommendations on how to prepare delicious supplies for winter.
To prepare 7 liters of homemade preparation you will need:
- Fresh, juicy and meaty tomatoes – 8 kg;
- Allspice (peas) – 10 pcs.;
- Carnation – 3 umbrellas;
- Black pepper (peas) – 10 pcs.;
- Bell pepper (preferably red or yellow) – 2 kg;
- Bay leaf – 5 pcs.;
- Garlic – 1 head;
- Sunflower oil – 55 ml;
- A tablespoon of apple cider vinegar 6%;
- Salt and sugar - to taste.
Preparing the dressing:
Thoroughly wash the lids and jars with soda, be sure to sterilize them or pour boiling water over them. Dry without wiping so that there is no moisture left in the jars.
Grind the tomatoes, you can do this in a meat grinder or blender, or grate them on a coarse grater. The second method takes longer, but is more convenient, since when you rub it, the skin will remain in your hands.
Pepper can also be chopped in a meat grinder, but for the structure of the dish it is best to chop it finely, into small strips or small cubes.
To understand the technology and stages of preparation, you can watch the video. This will prevent mistakes in the classic recipe for preparing the dressing.
Borscht dressing with beans without beets and cabbage
Beans, despite their benefits, are not included in the list of main ingredients of borscht, but their addition makes the dish not only satisfying, but also especially tasty. How to make a delicious dressing with beans?
To prepare you will need:
- Beans of the “Black Eye” variety - 200 gr.;
- Fresh tomatoes – 3 kg;
- Bell pepper – 2 kg;
- Fresh onions – 300 gr.;
- Garlic – 5 cloves;
- Allspice and black pepper – 5 peas each;
- Bay leaves – 3 pcs.;
- Salt and sugar - to taste;
- A little sunflower oil;
- Fruit vinegar 6-9% - 50 ml;
- A tablespoon of dry parsley.
Preparing bean dressing:
This variety of beans does not require soaking and boils quickly - just half an hour or 40 minutes and the product is ready to eat. You can boil it in reserve and prepare a salad for lunch or dinner.
Chop the vegetables in any convenient way, pour oil into the pan and heat the onion and garlic in them.
Add vegetables, spices, heat together with vinegar for about 10 minutes and add beans.
The dressing without beets and cabbage must warm up completely and boil, after which it must be put into jars and carefully rolled up. After cooling, remove for storage.
Dressing with cabbage
This preparation will greatly help save time when preparing the dish; it is enough to boil only the potatoes and sauté the beets in a frying pan if desired.
To prepare you will need:
- Ripe tomatoes – 1.5 kg;
- Onions – 2 heads;
- Fresh garlic – 6 cloves;
- A small head of cabbage;
- Sweet pepper – 800 gr.;
- Hot pepper pod;
- A little vegetable oil;
- Granulated sugar and coarse table salt - to taste;
- A bunch of fresh herbs (without stems).
How to prepare a dressing for borscht, without beets, but with cabbage
Wash all the vegetables and chop the onion, pepper and cabbage into thin strips. Rub the tomatoes, squeeze the garlic into the tomatoes through a kitchen press.
Pour oil into a pan, add onion and fry. Pour in the tomato “sauce”, add pepper and heat to a boil.
Transfer the cabbage to the resulting sauce, add all the spices, stir and simmer for about 7-8 minutes. Now the preservation is put into jars, but before putting the dressing into the container, it must boil.
Choose your favorite recipe for borscht dressing for the winter with bell peppers without beets according to your taste and cook with pleasure. Bon appetit and delicious summer borscht preparations!
Here is a simple recipe for a winter dressing that can be used for cooking borscht, soups, vegetable stews, cabbage rolls, meatballs, various sauces and gravies. The fact is that this dressing contains only two main components: tomatoes and bell peppers.
This is what makes it so versatile and practical to use. The absence of beets, cabbage, carrots and onions allows you to add the dressing to any dish. Be sure to prepare at least a little of this dressing. After all, during the season, tomatoes and peppers can be purchased at an affordable price, and they are very healthy and rich in vitamins. In winter, these greenhouse vegetables are almost useless and expensive to buy for cooking borscht. And with the help of borscht dressing made from juicy tomatoes and peppers, you can enjoy the taste of summer borscht all year round.
Ingredients (for a couple of half-liter jars):
- tomatoes – 1000-1200 g;
- sweet peppers – 2-3 pcs.
How to prepare borscht dressing for the winter
What vegetables to choose for preparing the dressing? We take tomatoes that are ripe, fleshy, and soft. If there is damage or rotten areas, be sure to cut them out. Sweet peppers can be taken in different colors. This will affect not only the appearance of the workpiece, but will also reveal its taste and aroma more. At the very beginning, remove the skins from the tomatoes. To do this without much effort, make small cuts in the shape of a cross on each fruit and lower them into boiling water for a few minutes. After such manipulations, the skin will come off on its own and come off easily. Next, we make juice from the peeled tomatoes. You can do this using a blender or meat grinder - whatever you like. The main thing is that the juice is freshly squeezed.
Let the resulting juice boil for 15 minutes.
Cut sweet peppers into arbitrary slices.
Immerse in tomato juice to cook.
Cook for 10 minutes and pour into sterilized jars.
Immediately seal with lids.
The workpiece can be perfectly stored even at room temperatures.
Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this. It is prepared simply and stored for a long time in a cold place.
INGREDIENTS
- Tomatoes 1 Kilogram
- Garlic 5 cloves
- Salt and pepper To taste
1. Tomatoes in the form of fruit juice are not only an excellent dressing, but also an excellent antioxidant. By adding spices, pepper and salt, as well as garlic or bell pepper, you will get an irreplaceable product. So, to prepare the dressing, take ripe tomatoes and salt. Wash them thoroughly.
2. Pay attention to the fruits - they should not be spoiled or show signs of rot. I usually buy the “Slivka” variety for fruit drinks, because these tomatoes have a lot of pulp - this is just what you need.
3. Cut the tomatoes lengthwise into two parts and be sure to cut out the place where the stalk is attached. Now they should be ground through a meat grinder, and the resulting mass should be poured into a saucepan. Bring to a boil and simmer over low heat for no more than 35 minutes. A few minutes before cooking, add salt.
4. Hot fruit juice should be poured into sterilized jars and rolled up. I usually turn it upside down and wrap it up. So they stand for one day. It is better to store the dressing in the cellar, but it also keeps well in the pantry. From three kilograms of tomatoes I get 6 0.5 liter jars.
Do you want to cook delicious borscht? Tomato dressing for the winter at home will help you with this. It is prepared simply and stored for a long time in a cold place.
Tomato dressing for the winter
It's no secret that seaming allows you to seriously save time. In winter it gets dark early, so many people return from work at dusk. When you come home, you just want to quickly relax. If you have suitable preservation, preparing dinner becomes much easier.
One of the most popular dressings is tomato dressing for the winter. Let's remember that tomatoes do not lose nutrients during heat treatment and preserve more of them.
- ripe tomatoes of autumn varieties, dense red or pink - 3 kg;
- white rock salt without additives – 1 tbsp. spoon;
- garlic – 2-3 cloves;
- chili pepper or ground hot red pepper – 1 pod or ¼ teaspoon;
- ground black pepper - to taste;
- celery stalks – 2-4 pcs.
We wash the tomatoes, cutting out parts near the stem. Grind our tomatoes and celery in a meat grinder, add salt, pepper and cook over low heat. How long to cook the dressing depends on what you want to get: the sauce can be left quite liquid, but the dressing for cabbage soup for the winter made from tomatoes is usually thicker. As soon as it has boiled down enough, transfer it to sterilized jars and roll it up. As you can see, making tomato dressing for the winter is very simple.
Dressing with onions
If you want to make a delicious dressing for tomato soup for the winter, you will have to work a little longer.
- onions or white salad onions – 1 kg;
- medium-sized sweet carrots – 1 kg;
- red sweet pepper, paprika or bell pepper – 2 kg;
- dense red autumn tomatoes – 4 kg;
- white rock or sea salt - 2 tbsp. spoons;
- parsley, dill, basil and celery - 1 large bunch;
- hot pepper and garlic - to taste and desire;
- Unrefined, odorless sunflower oil – 1 cup.
We clean and chop the onion as finely as possible, peel the carrots and grate them on a coarse grater. Wash the peppers and tomatoes and cut them in half. We clean out the seeds and membranes of peppers, and cut off parts near the stalk of tomatoes. Grind in a meat grinder. Heat the oil in a cauldron or thick-bottomed saucepan, fry the onion and carrot until soft, add the mixture of tomatoes and peppers and cook, stirring, for about a quarter of an hour. If we want the tomato soup dressing for the winter to be thicker, boil it longer. Salt, pepper, add finely chopped herbs. If desired, season with garlic and hot pepper passed through a press. Let's roll up.
It often happens that the tomatoes on the bushes do not have time to ripen. The question arises where to put a large number of green tomatoes. Another recipe will help us out - dressing from green tomatoes and cabbage for the winter.
- green oblong tomatoes – 2 kg;
- white cabbage - 1 large fork;
- orange carrots, sweet – 400 g;
- regular table salt without additives – 100 g;
- white domestic granulated sugar – 100 g;
- greens - to taste;
- allspice peas – 1 tbsp. spoon;
- vinegar 6% white – ½ cup;
- purified prepared water – 2.5 l.
Shred cabbage and grate carrots to prepare vegetables in Korean style. Wash the tomatoes and cut them into half rings, add herbs - dill, parsley. Mix well and pack tightly into jars. Place pepper, salt and sugar in boiling water. After a couple of minutes, pour in the vinegar and pour the boiling marinade over our dressing. Let it sit under the lid for about a quarter of an hour, drain the brine, boil it, fill it again and roll it up. It makes a delicious soup or borscht dressing for the winter; these dishes are unthinkable without tomatoes. However, this canned food can be served in winter as a salad or as a side dish for meat or fish.
Tomato dressing for the winter It’s no secret that seaming can seriously save time. In winter it gets dark early, so many people return from work at dusk. When you come home, you really want to hurry up
In summer and autumn, many housewives prepare all kinds of preserves for the winter. Today we have borscht dressing for the winter, it’s delicious, you’ll lick your fingers! The recipes are simple, the results are excellent. We open a jar of prepared foods, and in 20-30 minutes you will have a hearty and tasty first course ready. In addition, all vegetables are much cheaper in summer than in winter, which is a clear financial savings.
Borscht preparation with beets and carrots without tomatoes and peppers
Products:
- 2 kg beets;
- 2 kg carrots;
- 2 kg of ripe tomatoes;
- 2 kg of onion;
- 100 ml 9% vinegar;
- 4-5 bay leaves;
- 200 grams of sugar;
- 600 ml vegetable oil;
- 5 tbsp. spoons of salt;
- 150 ml plain water;
- 20 pieces of peppercorns.
For the preparation you will need a large saucepan of 10 liters, 700 g jars - 10 pieces. The weight of the listed vegetables is given in peeled form, so after peeling the vegetables, they need to be weighed. If such a quantity seems huge to you, then you can simply divide the products into half.
- Peel all vegetables, weigh, grate beets and carrots, you can use a food processor to reduce preparation time.
- Grind the tomatoes in a blender.
- Many housewives prefer beets in borscht, cut into thin strips; this, of course, will take much longer.
- Tomatoes can be crushed in a blender with skins, or you can peel them. This is also for those who have more time and patience. Here it’s up to you to decide how to chop, but even with the skin, the tomatoes are crushed very well and do not spoil the taste of the borscht.
- There are also options for onions: chop them by hand, cut them into small cubes, or pass them through a coarse grater.
- Pour oil into a large saucepan, add carrots, then beets and onions. Pour in the oil, mix thoroughly with a large spoon and pour in 1/3 each of water and vinegar.
- Make the fire low, the vegetables must release their juice, otherwise they can immediately burn over high heat.
- As soon as the dressing releases the juice, increase the heat and wait until it boils.
- Immediately reduce the heat again so that the vegetables gurgle slightly.
- Now you can cover the pan and leave for a quarter of an hour. During this time, be sure to stir twice. Then add tomatoes and all other products.
- Mix well, cover and leave on low heat for another 30 minutes. Add bay leaves 10 minutes before the end of stewing the vegetables.
- While the preparation is stewing, prepare the jars and lids; everything should be washed with baking soda and sterilized.
The time is up, you can carefully fill the jars with winter preparations, and you don’t need to turn off the heat, just reduce it to a minimum. Immediately close the glass container with a key, turn it over and cover it.
That's all. In winter, it’s even easier to boil the broth if you’re cooking with meat, without meat. Cook the potatoes, add cabbage, herbs and stock. Borscht is ready in 20 minutes. Fast, isn't it? Therefore, it’s worth working for one day to save time in winter, especially if you also have work, children and a husband on your shoulders in addition to home.
In winter you can cook something delicious using this preparation.
If the whole preparation does not go away at once, and you are not going to cook delicious borscht again in the near future and are worried that it will spoil, do not worry, just grease the lid with which you close the open winter preparation with mustard. It will prevent the product from deteriorating and prevent the appearance of mold, which often appears in open canned tomato paste.
Borscht dressing with bell pepper and tomato paste
This preparation is suitable for lovers of bell peppers. The borscht turns out aromatic, tasty and smells like summer.
Products:
- 1 kg of beets and carrots;
- Half a kilo of white onion;
- 400-500 g sweet pepper;
- 5-7 cloves of garlic;
- 400 g tomato paste;
- 250 ml odorless oil;
- 5 tbsp. spoons of sugar;
- 90 ml vinegar;
- 3 tbsp. spoons of salt;
- ½ chili pepper optional.
- Peel, wash all root vegetables, remove the stalk and seeds from the pepper.
- Grind as follows: chop the onion and garlic finely, the beets and carrots on a coarse grater or with a sharp knife into thin strips, and the pepper into small cubes.
- Pour half the oil into a large saucepan, add the beets, pour in half the vinegar, simmer for 3 minutes, then simmer the carrots for 3 minutes, and so on for all the vegetables.
- At the end, pour out the remaining oil, add salt and sugar, add tomato paste.
- Mix everything well, leave on medium heat for 20-25 minutes, stirring occasionally. At the end, pour in the remaining vinegar, let it boil and put it in sterile jars, filling the mixture to the top.
Preparation for borscht with cabbage
Products:
- 1 kg carrots;
- 2 kg cabbage;
- 3 beets;
- Faceted glass of butter;
- 800 grams of onion;
- 5 peppercorns;
- 2.5 tbsp. spoons of salt;
- 2-3 bay leaves;
- ¾ cup vinegar.
Peel and wash all products well, especially if we are talking about root vegetables straight from the garden.
- Chop the onion into half rings, chop the carrots and sweet beets using a grater, chop the cabbage with a large sharp knife or on a special grater.
- Place all the vegetables in a stewing bowl, pour in the oil, stir so that the oil spreads over all the vegetables. Boil over medium heat for 10 minutes, then pour in all the other ingredients.
- Reduce heat slightly and leave to simmer for 40 minutes. Then pour into clean jars and quickly close.
In winter, all you have to do is boil the meat, peel the potatoes and add herbs if desired.
Borscht dressing for the winter turns out to be very tasty according to these recipes, you will lick your fingers, everything is infused, soaked in each other’s juices. And if you consider how much time and money it will save in winter, it’s absolutely beautiful!
See also, cooked according to the classic recipe.
Winter borscht dressing was prepared in Rus'. It was made from beets and carrots, onions and peppers. All vegetables were stewed in a thick-walled clay pot.
The dressing was prepared rich and bright. Spices, herbs and spices were added. The dressing was used to make delicious borscht, which was eaten at the table by a large and friendly family. Thick sour cream and a slice of rye or wheat bread were always added to the dish, and then they drank amber kvass.
The borscht dressing contains healthy vegetables. Beets increase the body's resistance to heart disease. This vegetable is indispensable for anemia. Onions are the best folk remedy for fighting colds and viral infections. Carrots are rich in carotene. Bell peppers are superior to lemon and other citrus fruits in terms of vitamin C content.
Like other twists, borscht dressing must be stored correctly. We'll give you some tips.
- If the jars with dressing are tightly rolled up, they can be stored at temperatures up to 15°C.
- The workpiece may deteriorate if stored in damp conditions. The room must be dry.
- Jars of vegetable borscht dressing can be stored for 1.5 years. However, practice shows that you should not keep them for more than a year.
- To prevent dressing jars from bursting, avoid exposure to sunlight.
Classic borscht dressing for the winter with beets
Beetroot is an indispensable ingredient for borscht dressing. It is she who gives such a bright and colorful shade.
Cooking time - 1 hour 20 minutes.
Ingredients:
- 800 gr. beets;
- 700 gr. carrots;
- 700 gr. tomatoes;
- 600 gr. onions;
- 4 tablespoons olive oil;
- 2 tablespoons of dry dill;
- 50 ml vinegar;
- salt, pepper - to taste.
Preparation:
- Wash the beets and carrots thoroughly, peel them, and then grate them.
- Peel the onion and finely chop it.
- Peel the tomatoes and grind the pulp in a blender.
- Take a large saucepan with a tight bottom. At the bottom of the pan, fry the onions and carrots in olive oil.
- Add tomatoes and beets. Sprinkle dried dill on top. Season with salt and pepper. Let the dressing simmer for about 20 minutes.
- Before turning off the heat, add vinegar to the vegetables. Mix everything well.
- The borscht dressing is ready! Can be rolled into jars.
Winter borscht dressing with tomato paste
Instead of fresh tomatoes, you can add tomato paste to the dressing. Just stop your choice on thick and bright red varieties. This tomato paste will give the dish a wonderful color.
Cooking time - 1 hour.
Ingredients:
- 670 gr. beets;
- 500 gr. carrots;
- 530 gr. onions;
- 490 gr. tomato paste;
- 2 sprigs of rosemary;
- 3 tablespoons of flaxseed oil;
- 3 pinches of thyme;
- 45 ml vinegar 9%;
- salt, pepper - to taste.
Preparation:
- Wash and peel the beets and other vegetables.
- Grate the carrots and beets on a coarse grater, and finely chop the onion.
- Combine all vegetables in a large aluminum pan. Add flaxseed oil and fry the food for 15 minutes.
- Then add tomato paste and mix the mass well. Add rosemary and thyme. Simmer for about 20 minutes.
- 5 minutes before cooking, pour vinegar into the dressing.
- Place the borscht dressing in jars and store for the winter. Store in a cool place.
Borscht dressing with bell pepper
Bell pepper adds a certain charm to borscht dressing. Use red pepper varieties. They harmonize well with other ingredients included in the dish.
Cooking time - 1 hour.
Ingredients:
- 760 gr. beets;
- 450 gr. carrots;
- 600 gr. onions;
- 600 gr. bell pepper;
- 1 bunch of parsley;
- 1 bunch of dill;
- 3 tablespoons corn oil;
- 40 ml vinegar;
- salt, pepper, spices - to taste.
Preparation:
- Peel the onions and finely chop them. Then fry until golden brown in 1 tablespoon of corn oil.
- Remove the cores from the bell pepper and cut into beautiful strips. Add to the onions along with 1 tablespoon of corn oil. Fry for about 10 minutes.
- Wash the beets and carrots, peel and grate. Place them in the pan with the vegetables. Add the remaining oil. Salt and pepper to taste. Add your favorite spices. Simmer the dressing for 25 minutes.
- Chop the dill and parsley and add to the dressing along with vinegar a few minutes before it’s ready.
- The borscht preparation is ready! You can twist it!
Dressing for borscht with horseradish
Fans of savory flavors will find this recipe interesting. Horseradish goes great with vegetables. Serve this borscht with thick sour cream.
Preparation:
- Peel the beets and carrots and grate them on a coarse grater. Fry these vegetables in a pan in sunflower oil along with chopped onions. Salt and pepper the products.
- Peel the tomatoes and place in a blender. Place finely chopped horseradish there. Grind everything and put it in a pan with vegetables. Simmer the mixture for 20 minutes.
- At the very end of cooking, pour vinegar into the pan.
- Roll the prepared borscht dressing into jars. Store the twist in a cool place.
