Home Drinks and cocktails Dressing for borscht for the winter with meat. We are preparing a delicious borscht dressing for the winter with and without beets. Borscht dressing for the winter recipe

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Dressing for borscht for the winter with meat. We are preparing a delicious borscht dressing for the winter with and without beets. Borscht dressing for the winter recipe

Today tochka.net will tell you how borscht dressing is prepared from popular vegetables. Borsch dressing for the winter already in the name itself conceals the decoding of its purpose. So that without problems and unnecessary fuss it was possible to weld borsch. Borsch dressing prepared in advance for the winter will help you.

And if you have your own garden where you grow carrot and beet. then borscht dressing for the winter will allow you to keep these vegetables until the very cold.

Borsch dressing for the winter - ingredients:

1 kg beets,
1 kg carrots
1 kg of onion
1 kg of bell pepper,
1 kg of tomatoes,
200 ml vegetable oil,
3 art. spoons of 9% vinegar,
0.5 cup sugar
0.5 tsp black ground pepper,
2 tbsp. spoons of salt.

Borsch dressing for the winter - preparation:

Wash and clean vegetables. Grate beets and carrots on a coarse grater. Finely chop the onion. bell pepper rub on a fine grater.
Blanch the tomatoes, peel them and pass through a meat grinder.
Add sugar to the beets and put on a slow fire. After the beets release their juice, add fire and simmer the beets, stirring, for 15-20 minutes.
Fry the onion in vegetable oil until soft. Add carrots, bell pepper, mix and fry for 7-10 minutes.
Add black tomatoes to the fry ground pepper, bring to a boil and cook for 5-7 minutes.
Combine all vegetables in a saucepan, add vinegar, mix well and boil for 2 minutes.
Arrange the borscht dressing in sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave to cool completely.
Borsch dressing for the winter is stored in a cool place.

How to cook a classic Ukrainian borscht dressing for the winter

Hello dear friends!

No other cuisine in the world has such an original, tasty and satisfying first course as borscht. No wonder he won the hearts of the hostesses in different countries, and in 2015 borscht with donuts became the TOP dish in the best English restaurants.

You can cook borscht all year round, because its recipe includes products that are stored for a long time. But now in urban apartments there are practically no places to store beets, carrots and cabbage until the next harvest. Yes, working housewives also do not have enough time to stand at the stove for hours.

But there is a great opportunity in summer or autumn, when there are a lot of fresh vegetables, to make preparations in order to cook at the right time delicious borscht, no worse than usual, but 4-5 times faster.

There are a lot of homemade recipes - a classic dressing, with mushrooms, with beans and beans, with various types cabbage, with meat. Today we will tell you how to prepare homemade borscht dressing for the winter with bell peppers, tomatoes, carrots and other vegetables and seasonings.

Pepper gives borscht a very original, slightly spicy taste and such borscht is also considered a classic, although bell pepper is a rare guest in traditional Ukrainian cuisine. By the way, this dressing diverges "with a bang" not only in the first course, but also as a seasoning for meat - its sweetish taste perfectly sets off the fried meat. cutlets, chops and meatballs.

Therefore, we recommend preparing borscht dressing with a margin - it definitely will not disappear. This recipe is used on an industrial scale for the preparation of dressings by many canneries in the Balkan countries and Belarus, and has also been tested many times by our hostesses.

The recipe is designed for 10 half-liter jars for seaming (it is better not to use reusable lids - or then store the dressing in the refrigerator or cellar).

Components:

3 kg of beets;
1 kg of carrots;
1.5 kg of onions;
1 kg of bell pepper (preferably red or yellow, green is not suitable);
1 kg of tomatoes;
300 ml refined sunflower oil;
Salt - 3 tbsp. sugar - 200 grams, ground pepper.

Step by step recipe

Preparation of jars - wash and dry in the oven.
Wash all vegetables thoroughly and remove skins and stalks. Grate beets and carrots on a coarse grater or straws (as in Korean). Onion cut into half rings.
Pepper cut into strips.
Pour boiling water over the tomatoes, remove the skin and chop. You can just run it through a juicer.
Pour beets with sugar, tamp and set aside for 15 minutes.
Stew onions in vegetable oil until half cooked, add carrots and simmer for another 15 minutes, stirring constantly.
Separately stew the beets in own juice- 15 minutes grated and 20 minutes - straws.
pour out tomato juice(it can be replaced with 0.5 liters of ready-made pasta or sauce) into the fry and simmer for 5 minutes.
Add bell pepper and stir constantly to bring to readiness - it will take 7-8 minutes from the moment of boiling.
Combine the mixture with beets, salt and pepper.
Stew everything together for 5 minutes and put it in heated dry jars, pour 1 teaspoon of vinegar on top of the dressing.
Next, fold the open cans into warm oven and warm up for 5 minutes at a temperature of up to 150 degrees. Due to this, a protective crust forms on the surface and the dressing can be stored unchanged for 2-3 years. Roll up the lids. No need to flip! Just wrap until cold.

Recipe Harvesting borscht dressing for the winter

cooking method

Wash and clean all vegetables thoroughly.
Three carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
Cut the bell pepper into small pieces.
Tomatoes must be peeled. To make it easier, dip the tomatoes one by one, first in boiling water, and then in cold water and the skin will come off by itself. We wipe the peeled tomatoes.
In a container of a suitable size, put the fried mixture of vegetables, add bell peppers and tomatoes. It is necessary to simmer the whole mixture for about half an hour, and then add greens, salt, garlic, sugar and bay leaf. Then simmer for about five more minutes.
We lay out the finished preparation of borscht dressing for the winter in clean, dry jars, close the lids.
Borsch dressing according to this recipe is completely ready after it has completely cooled. Cool the jars by covering them with a warm blanket.
With such a preparation at hand, in winter you will only need to cook the broth, throw potatoes and ready-made dressing.

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Personal impressions about the recipe:

A simple preparation will allow you to quickly cook delicious borscht!
Result
Cooking borscht usually takes a lot of time, so I highly recommend preparing borscht dressing for the winter, which will save a lot of time.

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 chopped large straws sweet bell pepper, de-seeded.

Add coarse salt and granulated sugar, simmer vegetable mix 5-6 minutes.

In warm sterilized jars we lay out the finished hot beetroot, seal 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 place in 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 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 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 citric acid, which is immediately added 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 (on the side opposite the stem) 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 of cold water into each. 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. the 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 necessary products. Take raw sluggish vegetables. You will need a thick bottomed pot for cooking. glass jars 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.

Finely grate the garlic cloves or squeeze through a press.

Wash the jars first with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove the containers and place on a towel. Jars should dry and cool.

Immerse iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mass. Mix the ingredients and simmer for another 20-25 minutes.

Do not forget to periodically stir the mass during cooking. Then turn off the fire, and take the cans.

It's good to have borscht dressing in stock for the winter. It can only be better to have different options. Each of which has its own zest. Borschik will be unique, interesting and incredibly tasty every time. What else is needed for a caring hostess?

I propose to prepare gas stations for not only different recipes but also by different methods. All recipes are very good, proven not for years, but for decades. Take a closer look - you will surely find something new for yourself.

Dressing for borscht for the winter from beets is sacred. Thanks to her, our favorite hot dish is fragrant and pleases with fresh smells and colors of summer.

The idea is this: vegetables are stewed, closed in jars under iron lids. Keeps great. The borscht is excellent!

There is only one wish for the choice of products - choose red varieties of beets, tasty. Sometimes vegetables come across with veins, watery, we do not need such. It is important to remember here that the success of a very tasty dressing is high-quality ingredients. First of all, it concerns beets.

Sterilize the jars first. For these purposes, 0.5 liters are good. Do not forget to pour over the caps with boiling water.

Cooking a set of products

Beets - 2 kg.
Tomatoes - 2 kg.
Carrots - 2 kg.
Onion - 2 kg.
Sunflower oil - 650 gr.
Sugar - 200 gr.
Salts - 130 gr.
Vinegar - 100 ml.
Water - 150 ml.
Allspice peas - 15 pcs.
Bay leaf - 5 pieces.

I indicated the weight of vegetables in a purified form.

Preparing winter accompaniment to borscht

Peeled beets, carrots and onions should be cut into strips. A combine will be a good helper here. Who does not have a grater. You can, of course, and hands, only get longer.
Send the sliced \u200b\u200bto a large dish - a pan, a bowl. For this amount of vegetables, you will need 16 liters of dishes.
Lay the oil, 30 ml. vinegar. Pour in water.
Stir the mass, cover the pan with a lid, put on low heat. Simmer for 15 min.
At this time, get rid of the tomatoes - get mashed from them, and preferably without seeds. You can grind with a meat grinder, or a blender - whoever has what. Even a grater will do. A sieve will help get rid of the grains.
Send the tomato puree to the pan, pour in the remaining vinegar.
Add sugar, salt and spices. Mix.
Simmer 45 min. As you correctly understood, the total extinguishing time is within one hour.
Distribute hot dressing in sterile jars, roll up.

You are thoroughly prepared for the winter season. And with a flick of the wrist, turn your borscht into a real miracle!

Recipe for dressing for borscht for the winter with beets and beans

Amazing gas station. For a lean dish - that's it. Agree that sometimes you want a lightweight version. If you have never cooked borscht with beans - urgently correct yourself. Yummy is extraordinary. And the preparation of beets and beans allows you to cook it very quickly.

What else is good for such a beetroot dressing for the winter? Yes, the fact that vegetables are first fried, and only then stewed. Experienced housewives they will immediately say that it should turn out very interesting.
I usually select white sugar beans. With it, gas station seems more attractive to me.

Product set

Beets - 2 kg.
Carrots - 2 kg.
Onion - 2 kg.
Tomatoes - 2 kg.
Beans - 3 cups of two hundred grams
Vegetable oils - 500 ml.
Hot water - 500 ml.
Sugar - glass (200)
Salts - 100 gr.
Vinegar (6 percent) - 150 ml.

How to cook

Beans must be soaked in cold water hours for 2 - 3. Then boil until tender.
Prepare mashed tomatoes from tomatoes, then boil it in a pan with the addition of a small amount of oil. Boil min. 5 - 7.
Chop the onion into pieces. Beets and carrots in small strips.
Fry the vegetables separately in oil, put in a common bowl.
Add the beans to the vegetable mass, mix.
Lay all the spices, oil, vinegar, water.
Stir, simmer over medium heat for 30 minutes.
Arrange in prepared sterile jars, twist.

Good luck to you borscht! If you want to be carried in your arms, throw in Lenten dish a handful of mushrooms.

Refueling for borscht for the winter. Recipe with tomatoes and bell peppers

The addition of bell pepper makes the beetroot dressing for the winter incredibly fragrant. And here we will add dill. Borscht will smell fragrant throughout the house.

The preparation is distinguished by a small amount of vinegar. Tomatoes will give her acid, which are slightly larger here than in other recipes.

Required products

Beets - 3 kg.
Red bell pepper - 2 kg.
Onion - 2 kg.
Tomatoes - 4 kg.
Vegetable oil - 0.5 l.
Salt - 2 tbsp.
Sugar - 1 tbsp.
Vinegar - 4 tbsp.
A bunch of dill.

Cooking process

We twist the tomatoes on the tomato. Getting rid of seeds is not essential. But if you have time, strain the mass through a sieve. It will be better this way.
Cut beets, peppers into medium-sized strips, onions into cubes.
Finely chop the dill.
Pour the oil and tomatoes into a large saucepan, let it boil.
Add the rest of the vegetables, dill and spices.
Mix the mass, boil over medium heat for 40 minutes.
Add vinegar carefully. Why carefully? In order not to peroxide, tomatoes can differ in sour properties. Therefore, it is better to try, and pour in the vinegar in stages. You can adjust the taste with salt and sugar.
Simmer after adding vinegar for another 5 minutes.
We lay out in sterile jars, roll up.

Hot, fragrant borscht gathered everyone in the kitchen. Feed the household. Let them appreciate your preparation for winter!

Vegetable dressing for borscht for the winter

I will reveal to you little secret- This dressing can be eaten as a salad. She's very good. Complete vitamin set of sweet peppers and carrots, onions and tomatoes.

What to prepare

Tomato 2 kg
Bulgarian sweet pepper 2 kg
Carrots 1 kg
Onion 1 kg
Vegetable oils 300 ml.
Vinegar, salt, and sugar in half a glass (200 gr), a little less.

Cooking

Tomatoes are passed through a meat grinder. I do not remove seeds.
Peppers and carrots are cut into strips, onions into cubes.
Chopped vegetables are stacked in a cooking dish, tomato puree is added to them.
Next, oil, vinegar, salt and sugar are laid, everything is mixed.
The vessel is placed on medium heat, the dressing is stewed for 20-25 minutes. after boiling.
Distributed in sterile jars, rolled up.

The dressing will decorate the borsch so much that everyone will require supplements. I put such a blank at the end of cooking and balance the taste.

Fresh dressing for borscht for the winter without cooking

Fresh dressing for winter borscht is the hit of the season. All recipes are very good, but this one is special. After all, she is not subject to heat treatment. This means that vitamins and flavors remain in place. A small amount of salt helps to keep the freshness.

Such wealth is stored in a pantry under a nylon lid. If there is room in the fridge, you can put it there. There is room for a couple of jars. And they are enough for the winter for the eyes.

Before laying in borscht, it can be washed from salt. And another option: salt the broth less, and adjust the taste with dressing.

Product List

Carrots - 500 gr.
Bulgarian sweet pepper - 500 gr.
A bunch of dill, parsley
Salt 200 grams.

Cooking

Vegetables are cut into strips.
The greens are finely chopped.
The cut is thoroughly mixed with salt.
The mass is distributed into clean and dry jars under a nylon lid. Vegetables should be packed tightly.

Fresh dressing can be added to both stir-fry and broth. The broth is added when the potatoes are ready. Just taste it, then you certainly won't oversalt it. And how your borscht will smell is beyond words.

Fresh dressings for borscht can be made frozen, but without salt. Distribute the vegetable mass in plastic bags, send to the freezer. You can freeze vegetables individually. As your heart desires, taking into account specific circumstances.

Dressing for borscht for the winter with bell pepper

It's no secret that bell pepper gives a special flavor to borscht. And the smell with it is completely different, and the taste. In winter, such a gas station will be a real find for the hostess.

Required products

Sweet pepper - 2 kg.
Onion - 1 kg
Vegetable oil - a glass (200 gr.)
Salt to taste
Vinegar 6 percent - 1 tbsp. l. in a liter jar.

Cooking gas station

Peppers need to be de-seeded, washed, cut into strips or cubes - as you like.
Peel the onion, cut according to the pepper cut.
Fry the onion until transparent.
Add pepper, salt. Simmer until done. In time it will be min. 30. If there is not enough liquid, you can add a little water. And, if desired, ground pepper.
Put the prepared vegetables in sterile jars. Pour vinegar on top, at the rate of 1 tbsp. per liter jar.
Roll up with sterile iron lids.

Add to borscht for health. Enjoy!

Borsch dressing for the winter from beets with garlic

We have already prepared a beetroot version with carrots. Now let's add sweet pepper. We will get a dressing for borscht for the winter from beets, tomatoes and sweet peppers.
Its peculiarity is the addition of garlic. What could be better than borscht with garlic?

Ingredients

Tomatoes - 750 gr.
Sweet pepper - 250 gr.
Beets - 2 kg.
Onion - 250 gr.
medium head of garlic
Salt - 30 gr.
Sugar - 100 gr.
Vinegar (9 percent) - 100 ml.
Lean oil - 250 ml.

step by step process

Onions, peppers and tomatoes are cut into cubes.
Beet rubs on a grater.
Vegetables are placed in a bowl.
Salt, sugar, vinegar, oil are also sent here.
The mass is stewed for 40 minutes.
Minced garlic is added.
The dressing is stirred, stewed for another 10 minutes. Don't forget to stir.
The finished product is laid out in sterile jars, rolled up.

Do not forget to trim the lard to the fragrant borscht. Have fun, and don't swallow your tongues!

When it comes to talking about, I don’t want to talk for a long time. There is a desire to run to the kitchen and cook. And when there are wonderful gas stations in stock, it is doubly pleasant. Rich and tasty borscht for you!

This preparation, as well as, is a convenient option for preserving vegetables that delight our eyes in the summer on the shelves or even better in the beds of our gardens. With it, you can easily and quickly prepare your favorite soup. One of the advantages of such a blank is that it can be used not only as a dressing for borscht, but also in the form cold appetizer and also as a side dish for meat.

If you take 2-3 hours on a summer or autumn day to prepare it, then you will save money and time, at least 1 hour. There are many options for preparing such a blank, with beets, carrots, cabbage and onions.

Today we will analyze with you 5 simple and delicious recipe cooking dressing for borscht for the winter, well, just lick your fingers. I also suggest wonderful recipes.

Ingredients:

Beets - 600 gr.
Onion - 350 gr.
Tomatoes - 5 pcs.
Sweet pepper - 350 gr.
Carrots - 350 gr.
Vegetable oil - 1 cup

Cooking method:

1. Peel the onion from the husk and cut into small cubes.

2. We wash the sweet pepper under running water, clean it from seeds and stalk and also cut it into small cubes.

3. We wash the tomatoes, cut out the stalk, cut into 4 parts and pass through a meat grinder.

4. Peel the carrots and rub on a coarse grater.

5. We wash the beets and also rub them on a coarse grater.

6. In a frying pan, heat 1/3 cup of vegetable oil and spread the onion, sauté it until soft transparency.

7. Next, add carrots and another 1/3 cup of oil.

8. Stew the vegetables together for 2 - 4 minutes and spread the pepper, pour in the remaining vegetable oil. Cooking for a couple of minutes.

9. Then put the ingredients in a saucepan with a thick bottom. I'm waiting for the boil.

Tip: In order for the beets not to lose their color, pour 25 ml into it. 9% vinegar and mix well.

10. Now add it to the pan, then pour in the twisted tomatoes, mix thoroughly.

11. Pour sugar, salt and simmer with the lid ajar for 30 minutes after boiling. Stir occasionally so that all vegetables are stewed evenly.

12. After 30 minutes, pour in the rest of the vinegar and, without removing it from the stove, pour it into sterile jars.

13. Close the lids, turn over and wrap until completely cool.

Bon appetit.

Vegetable dressing for cabbage soup

Ingredients:

Beets - 1 kg.
Tomatoes - 1 kg.
Bulgarian pepper - 500 gr.
Carrots - 500 gr.
White cabbage - 1 kg.
Onion - 500 gr.
Vinegar 9% - 5 tbsp. spoons
Sugar sand - 1 tbsp. the spoon
Salt - 1 tbsp. the spoon
Vegetable oil - 100 ml.
Tomato paste - 3 - 4 tbsp. spoons
Garlic - head

Cooking method:

1. Wash the tomatoes, remove the stalk, cut into 4 parts. Put in a deep saucepan.

2. Remove the seeds, the stalk from the pepper and cut into strips.

3. We clean the onion from the husk and chop it in half rings.

4. Wash the carrots, peel and rub on a coarse grater.

5. Cut the peeled beets into strips.

6. We put all the vegetables in a saucepan with a thick bottom.

7. Pour in vegetable oil, put the pan on the stove over medium heat, as soon as the contents boil, switch to low heat, cover and simmer for 40-45 minutes.

8. At this time, chop the cabbage and sterilize the jars and lids.

9. When the vegetables boil, pour in 9% vinegar, mix thoroughly and leave to stew again.

10. 45 minutes have passed, add salt, sugar, cabbage, chopped garlic, tomato paste to the vegetables, mix and simmer for another 10 minutes under the lid.

11. Vegetables are ready, remove from heat, put in jars.

12. Close the lid, turn upside down and leave to cool completely. Bon appetit.

Carrot borscht dressing recipe

Ingredients:

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

Cooking method:

1. We make a cross cut on top of the tomato, put them in a deep cup and pour boiling water over it. Then we remove the skin from them.

2. Peel the carrots, chop coarsely and send them to a blender, cut the pepper, remove the seeds and combine with carrots (if you don’t have a blender at hand, you can grate it on a coarse grater).

3. We do the same action with beets. Rinse, peel, coarsely chop and send to a blender.

4. We send all the ingredients to the slow cooker.

5. Cut the tomatoes, remove the core and turn into juice (this can be done using a meat grinder). We also pour it into the multicooker pan.

6. Garlic and onion peel and grind. This option is suitable for those who do not like to feel the onion in pieces. Also add to the bowl.

7. Immediately add salt and pour in sunflower oil, mix everything thoroughly.

8. We send the pan to the slow cooker, turn on the “Extinguishing” mode and select the time of 40 minutes. 5 minutes before cooking, pour in the vinegar.

Tip: Before adding vinegar, you should taste it, everyone has different preferences, some may want to add sugar.

10. Then we lay everything out in pre-sterilized jars, twist them, turn them upside down and wrap them until they cool completely. Bon appetit.

Delicious borscht dressing with bell pepper

Ingredients:

Carrots - 1 kg.
Onions - 1.5 kg.
Bulgarian pepper - 1 kg.
Tomato - 1 kg.
Refined sunflower oil - 300 ml.
Salt - 3 tbsp. spoons
Sugar - 200 gr.
Ground pepper - to taste.

Cooking method:

1. First, let's sterilize the jars. Rinse well and dry in the oven.

2. We thoroughly wash the vegetables under running water, peel them from the stalks and get rid of the skins.

3. Rub the beets on a coarse grater, cover with sugar, tamp well and leave for 15-20 minutes.

4. Cut the carrots into thin strips.

5. We chop the onion in half rings. Then put in a preheated pan with oil and simmer for 15 minutes, stirring constantly.

6. Pepper cut into small strips.

Tip: Peppers are best taken red or yellow, green will not work.

7. Remove the skin from the tomato and scroll through the meat grinder.

8. After 15 minutes, put it in a separate pan and simmer in its own juice.

9. Mix the stewed onions and beets, pour the resulting tomato juice into them and simmer for 5 minutes.

10. After 5 minutes, add bell pepper, stir constantly and wait for it to boil, then bring it to readiness, it will take 5-7 minutes.

11. Next, salt, sugar and pepper. Simmer for another 5 minutes.

12. Then we put everything in jars and add 1 teaspoon of vinegar on top.

13. Tip: After the workpiece has been laid out in jars, put them in the oven for 5 minutes at a temperature of 150 degrees and warm up. Thanks to this procedure, a protective crust appears on the surface of the workpiece, and it can be stored for 2-3 years.

14. Roll up with lids, without turning over, wrap until cool. Bon appetit.

Video on how to make borscht dressing without vinegar

This borscht dressing for the winter, prepared with fresh vegetables with your own hands, is a real find, which makes cooking much easier in the future. And what a help for young housewives!

Enjoy your meal!

Beetroot dishes are tasty, fragrant and bright. And what else do you need for the winter season when you want to decorate the table succulent dishes with the scent of summer? Properly cooked red beets for the winter for borscht.

beets

For canning, it is better to take small table beets without tops, which have a rounded shape and dark red flesh. Beets should be washed well and blanched until half cooked. Then we clean it and cut it into pieces.

crockery

Before proceeding with any sterilization, you need to make sure that the neck of the jar is intact, without nicks. Lids must not be bent. And the jars themselves should be washed with soda with a new clean sponge. The lids must be boiled in water for several minutes, and the jars should be well sterilized.

Banks are sterilized and steamed using a saucepan. Place a metal sieve directly on a pot of water, with jars upside down on top. Water boils, steams, sterilization takes about 15 minutes, after which the jars are placed on a clean cloth.

A convenient way is calcining in the oven. After washing the jars, put in the oven, turn it on 160 C. Heat until the drops are completely dry. You can also sterilize jars in the microwave. Pour water into a jar (about 1 cm) and put in a microwave oven with a power of 700-800 W for 3-5 minutes. The water boils, the jars are steam sterilized. If there are a large number of jars, you need to increase the time span.

In this recipe, we will tell you how to cook beets for borscht for the winter.

Ingredients:

2 kg of beets;
2 kg tomato;
1 kg of bell pepper;
1 glass of vegetable oil;
5 st. l. (9%) vinegar;
7 art. l. Sahara;
2 tbsp. l. table salt;
1 kg of onion.

Cooking:

Cut the peeled onion into half rings, put it in a pan and fry in a small amount of oil until soft.
Rinse the bell pepper, remove the seeds, twist in a meat grinder, also twist the tomatoes and fried onions.
Combine cooked foods in a large saucepan.

Grate the peeled beets on a large grater, put in a saucepan with vegetables, add vegetable oil, vinegar, sugar and salt, cook the mixture, stirring, for about 80 minutes.

Put the beetroot blank in sterilized jars, close with sterile lids.

Beets for the winter for borscht can be prepared according to another recipe. Ingredients needed:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery - 200 g;
carrots - 1 kg;
bell pepper - 1.4-1.5 kg;
parsley and dill - in a large bunch;
salt - 3 tbsp. l.

Cooking:

First, wash and clean the vegetables. Tomatoes are passed through a meat grinder or chopped with a blender. Bulgarian pepper is cut into small strips.
Carrots, beets and celery are rubbed on a beetroot grater. The greens are washed in a large amount of running water and finely chopped.
Put the tomatoes in a large saucepan and put on fire. Simmer the tomatoes over low heat for 10 minutes.
Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
Ready dressing is quickly poured into cans and rolled up.

Ready-made grated vegetables will save time and will not spoil the manicure. You can cook borscht at any time without any hassle.
Ingredients:

Carrots 3 pcs.;
Beets 2 pcs.;
The packages are sealed.

Cooking:

Beets and carrots are peeled.
Vegetables are rubbed.
Grate vegetables into different bowls.
Put carrots in bags.
Add beets.

Close the bags, releasing excess air. Put in the freezer. Freezing for borscht is very convenient and fast.

Such preparations help not only to cook borscht quickly and tasty, but also to save the harvest grown in the country without loss.

Ingredients:

Beets - 800 g;
Cabbage - 800 g;
Carrots - 500 g;
Onion - 500 g;
Tomatoes - 500 g;
Salt - 2 tbsp. l.;
Sugar - 3 tbsp. l.;
Water - 100 ml;
Vinegar - 50 ml;
Vegetable oil - 100 ml.

Cooking:

Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Chop cabbage, chop tomatoes, onions.
Everything is placed in a large saucepan, water, salt, sugar, oil are added and cooked for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, mix and place hot in sterilized jars.
The jars are turned over, wrapped in a blanket and the blanks are left to cool completely. To make borscht, you need to cook meat broth add potatoes to it. When the potatoes are almost ready, add the canned food. Bon appetit!

Preparing pickled beets for the winter begins with the fact that it is necessary to select whole, unspoiled root crops. Cut off the tip, top and clean. Then rinse with water and place in a starter container. Cover the top with a cloth and lightly weight.

To prepare beetroot brine, take a bucket of water and add 0.3 kg of salt.
Beets are poured with ready-made brine so that it is covered with 10-15 cm. Beets are fermented at a temperature of +20 degrees. From time to time you need to wash the load, remove foam and clean the mold.
After 2 weeks, the root culture loses color and the brine becomes ruby red. This sauerkraut is ready and you can eat it.

Such beet blanks are stored in a cool place until they are used. Once used, you can transfer the pickled beets to jars with screw-on lids and place them in the refrigerator.

Ingredients:

beets - 4.5 kg;
onion - 2.2 kg;
carrots - 600 g;
garlic - 6 cloves;
sunflower oil - 450 ml;
water 400 ml;
tomato paste - 2 tbsp. l.;
sugar - 300 g;
salt - 2.5 tbsp. l.;
table vinegar - 280 ml.

Cooking:

Nice big beetroot until ready to cook on the stove. Then let cool, after which you need to clean and chop on the largest grater.
Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter of the ring, and if smaller, then half rings.
All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
We dissolve the right amount in water tomato paste and pour everything into a container followed by borscht dressing. The ingredients are very thoroughly mixed and sent to the included oven.
Boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
Stir and cook under a closed lid for another 7-8 minutes on minimum heat.

In jars scalded with steam, we distribute the dressing, roll it up and wrap it with a blanket.

If not everyone in your family loves the taste of vinegar in borscht, prepare the dressing without it, replacing it with more tomatoes. In this case, take a set of vegetables in other proportions:

tomatoes and beets one and a half kilograms;
carrots and sweet peppers - per kilogram.

The technology is different from the first option.

First, prepare the tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass of sunflower oil, bay leaf, ground pepper, cloves to taste and desire. Boil the juice with spices for 20 minutes.
At this time, grind sweet pepper in a blender or meat grinder and add it to boiling juice.
Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should become soft.
Place the vegetables in a saucepan with juice and cook everything to the desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until chilled.

How, where and how much to store

Workpieces are stored in a cool place. Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy it until spring. appetizing snacks. You can store it on the balcony, but you just need to avoid frost. Usually blanks are stored for no more than 2 years.