Good afternoon dear readers!
Glad to see you again on my blog. Today I propose to continue the topic of blanks for soups. In the previous article, we talked about . Now we will stock up on recipes for an equally popular soup, this is borscht. Are you familiar with this? I think so if they came to visit me. I am very glad that you decided to prepare such a dressing from the fall.
There are a lot of recipes for such a dish. Someone prefers to stick to their own, and some improve annually. It is for such fans of extreme sports that I have collected a small selection. Each option is unique in its own way, the choice is yours.
The main ingredient in borscht is beets. They add it, both raw and poached. It all depends on the size of the cut. This is the distinctive quality of borscht. Seeing the color of the broth, it is already difficult to confuse it with another type of dish.
And here it is worth noting that this first dish is quite laborious. If everything is done according to the rules, then on average it takes up to 3 hours to prepare it. According to the classic version, beets must be stewed or boiled. But from onions and carrots to make an appetizing roast. In general, we can talk about such stages for a long time, I propose to discuss - this is individual in each recipe.
If you do not have the opportunity to prepare such a dressing for borscht. That can be prepared white cabbage for the winter. Which, by the way, can also be used to make other soups, such as cabbage soup. And here for you is a wonderful selection of recipes https://scastje-est.ru/kapusta-na-zimu-v-banke.html. Come visit and take note of the new tips.
How to cook borscht for the winter in jars
Well, let's start learning recipes. And the first one we'll have is pretty classic version. I am sure that such a note can be found in the note of any hostess. And for those who don't, sit closer to the screen. And we will start preparing borscht for the winter, exclusively in jars.
We will need:
- cabbage - 2 kg.
- tomatoes - 2 kg.
- beets - 3 kg.
- onion - 1 kg.
- carrots - 1 kg.
- Bulgarian pepper - 0.5 kg.
- vegetable oil - 0.5 l.
- salt - 4 tablespoons
- granulated sugar - 3 tablespoons
- peppercorns - 30 pcs.
- cloves - 15 pcs.
- garlic - 150 gr.
- vinegar - 4 tablespoons
Cooking:
1. The first thing I advise you to start with is cooking vegetables. To do this, it is necessary to prepare all the products indicated in the layout and proceed to their cleaning.
We clean the beets from the skin. We wash from the remnants of dirt under running water. We will cut into thin strips. We do the same with cabbage, after removing the cabbage leaves and removing the stalk.
Keep in mind that beetroot is a fairly hard vegetable. Which needs more cooking time. That is why the cut should not be large, but appropriate.
Peel the carrots and rub on a coarse grater. You can use a combine if you have a suitable attachment.
We wash the onion and tomatoes, we will chop into small cubes.
We clean the Bulgarian pepper from seeds and stalk. It will be cut into medium-sized slices.
2. Now we take a rather deep dish in the form of a basin. Pour the norm of vegetable oil specified in the recipe to the bottom. And add chopped onion. We will fry it until cooked.
3. After a while, when the onion reaches a soft state, you can add the rest of the ingredients. We will do this gradually, starting with chopped beets. 
Pour fresh carrots on top of the beets. You can do nothing at this stage.
To this add the tomatoes and bell pepper which we have prepared in advance.
The bowl must have been filled to the brim. Let's gently mix everything and continue to simmer the mass for 10 minutes. After the time has elapsed, we fill the dressing with all bulk products: salt, sugar, peppercorns and cloves. If the mixture has already boiled down significantly and released a sufficient amount of juice, you can add chopped cabbage. At this stage, a large amount of juice should already come out.
Mix the whole mass with cabbage. The gas station will be simmered over medium heat for one hour. Do not forget to stir so that during the heating process it does not burn.
Five minutes before readiness, pour in vinegar and add chopped, or garlic passed through a press.
Ready dressing can be decomposed into banks. Having sterilized a glass container over steam in advance.
We fill the jars with hogweed and tightly roll up the lids.
It is preferable to store such a miracle workpiece at room temperature until completely cool.
After you can lower it into the pantry or cellar. And you can store such a seasoning until spring.
A simple recipe for borscht with cabbage
This is probably the easiest recipe of all presented today. It's pretty easy to prepare. The most important thing is to take care of all the ingredients and you can proceed. It is enough to chop everything and mix in one basin. I won't tell you more, you'll find out as you go. But I want to say that this is one of the most suitable options for beginners in the culinary business.
We will need:
- fresh cabbage - 800 gr.
- carrots - 500 gr.
- beets - 800 gr.
- onion - 500 gr.
- Bulgarian pepper - 500 gr.
- salt - 2 tablespoons
- granulated sugar - 3 tablespoons
- vegetable oil- 100 ml.
- water - 100 ml.
- vinegar - 50 ml.
Cooking:
1. Let's start with cabbage. I think that in terms of cutting this vegetable is the most dreary. We clean the head of cabbage from the top leaves. Cut into two equal halves, then remove the stalk.
It will cut into thin strips. You can use a special knife hatchet or combine. Selecting the right nozzle in advance.
2. We clean the carrots from the skin. Rub on a coarse or medium grater. For the preparation of such a workpiece, it is desirable to use juicy varieties.
We do the same with beets. If the beets are soft, then it will be better and much easier to cut them by hand.
We mix all the ingredients in one basin or bowl of a large volume.
3. We clean the onion from the husk, wash it. Cutting will be the most common - half rings.
4. We clean the Bulgarian pepper from seeds and stalk, wash it. Cut into fairly voluminous straws or slices.
Mix all chopped ingredients in a bowl. Season with salt and sugar, pour in vegetable oil and water. We put on medium heat, simmer the vegetable mass for 20 minutes. Stir occasionally with a wooden stick.
After 20 minutes, pour the required amount of vinegar into the bowl. Then boil our dressing for another 5-7 minutes.
We lay out the finished dressing in banks. To do this, without removing it from the heat, we collect it with a convenient spoon and carefully place it in a glass container.
Close tightly or roll up with lids. Turn upside down, cover with a warm towel. We remove it on a flat surface, leave it in this state until it cools completely. Store in a cool, dark place.
The simplicity of this dressing is that all the ingredients are put into the bowl at once. You don't have to wait until something is ready. Everything happens in this case at the same time.
Cooking borscht for the winter with beets and carrots
Two more important ingredients that are no less popular. This is especially true for beets. Without it, red soup is not borscht at all. Preparing such a preparation is a pleasure. Especially at the time of fresh vegetables. In addition to the fact that such a dressing is quickly prepared, it is also very useful. It retains a part of the vitamin, and loses some during cooking and stewing.
We will need:
- beets - 2 kg.
- cabbage - 1 kg.
- carrots - 1 kg.
- Bell pepper- 1 kg.
- hot pepper (hot) - 1 pc.
- onion - 1 kg.
- tomatoes - 2 kg.
- vegetable oil - 1 cup
- wine vinegar - 1 cup
Cooking:
1. Peel the beets. Rinse off any remaining dirt. Cut into thin strips. Try not to make the cut too large, otherwise it simply will not have time to cook.
We do the same with cabbage. If you make a workpiece in large volumes, then of course it will be easier to pass it through the combine.
We clean the carrots from the skin and rub on a grater. The nozzle can be medium or large. In our case, this is the second option.
We clean the onion from the husk. You can cut it completely arbitrarily. But not in big chunks.
We clean the bell pepper from seeds and stalk. Rinse thoroughly, cut into fairly large slices.
We wash the tomatoes, remove places with rot, if any. We divide each fruit into 4-6 parts, depending on their size. As shown in the photo below.
2. When all the products are prepared, you can start cooking. Pour vegetable oil into a deep bowl. We also add onions here, we will fry it until golden brown.
Next, add the carrots and fry the roast until cooked. The next ingredient will be chopped beets.
When the beets soften and are almost ready, you need to add chopped bell pepper and mix everything thoroughly. Look at the vitamin mixture we got, and I want to try it as soon as possible.
It is necessary to simmer the pepper for 5-7 minutes. Then add chopped cabbage and simmer for 25-30 minutes. On average, the preparation of all vegetables takes 40 minutes.
We left the tomatoes for the last stage. Since the structure of tomatoes is very juicy vegetable, so the cooking time of such a product will be reduced. After a while, add the tomatoes and boil the whole vegetable mix within one hour. So that all the ingredients are boiled as best as possible. The crunch in such a gas station is simply unacceptable.
You can add hot pepper if you wish. It is better to put it together with cabbage. Finely chop beforehand.
10 minutes before readiness, season the borscht with salt and sugar (to taste). Pour in the required amount wine vinegar and continue to boil the mass.
Pour prepared dressing into sterilized jars. And roll up clean lids.
Store dressing until completely cooled at room temperature. To do this, turn the jars upside down. Cover with a warm blanket or towel. After a day, you can clean it in a dark place at home or lower it into the cellar.
Spicy version of borscht dressing at home
Many inexperienced or very businesslike housewives prefer to buy borscht dressing in the store. So I want to say “no”, because there are only preservatives. Which believe in our life and so abound. I suggest that you prepare such a blank only at home. And preferably from vegetables from your garden. Everyone will be happy with such and such borscht!
And for more piquancy, we will add a small amount of beans to the composition. By the way, our recipe is very diverse. See this of course for an amateur, you can cook without beans.
We will need:
- beets - 1.5 kg.
- tomatoes - 1.5 kg.
- carrots - 500 gr.
- onion - 500 gr.
- Bulgarian pepper - 500 gr.
- beans - 1 cup
- vegetable oil - 250 ml.
- granulated sugar - 100 gr.
- salt - 1.5 tablespoons
- vinegar 9% - 100 ml.
Cooking:
The first thing to start with is to prepare the beans. It needs to be soaked overnight. In the morning, rinse and boil until half cooked.
1. We wash the tomatoes and pass them through a meat grinder. Pre-cut into slices. You can use an immersion blender and beat the whole mass until a homogeneous consistency.
Pour vegetable oil into the prepared tomato mass and put on fire. Bring to a boil.
2. As soon as the whipped tomato boils, add chopped beets. To do this, we clean it from the skin in advance, wash it and cut it into strips, or rub it on a coarse grater.
Be sure to add 50 ml to the beets. vinegar so that during stewing it does not lose its rich red color.
We will simmer the beets for 15 minutes. The mass must be stirred periodically.
3. Next, put carrots and onions in the same pot with a boiling mass. Carrots must be grated in advance on a coarse grater. And cut the onion into small cubes.
Continue to simmer the vegetable mixture for 10 minutes.
4. After the time has elapsed, pour the chopped bell pepper and the beans boiled until half cooked into the pan. We chop the pepper into slices or any arbitrary cutting.
Season the whole mass with sugar and salt, continue to simmer for another 20-25 minutes. Stir occasionally with a wooden spatula.
5 minutes before readiness, pour 50 ml of vinegar. Perhaps you replaced that we divided it into two parts. Initially, half the norm was used for beets, and the remains were poured at the end of cooking.
5. Our blank is ready, it's time to put it in sterilized jars.
The dressing tastes amazing. Many housewives even serve it to the table in the form of a salad. So give it a try and I think you'll like it.
Amazing dressing with tomato paste - you will lick your fingers
I suggest you watch a small but rather instructive video. We will cook all the same dressing for borscht. A wonderful, positive hostess with many years of experience will help us in this. She walks you through each step step by step. And he will give you some useful tips.
As an additional additive, we will use tomato paste. Which will greatly enhance the taste of the tomato and give the finished dressing an exquisite taste.
It turned out just amazing. I really like these fillings with them always everything is fast, appetizing and very tasty. So don't be lazy, get down to business. I am sure such a preparation will not be left aside.
Preparation for borscht in a jar without cabbage
If you don’t have cabbage, well, it didn’t grow this year. You can use amazing recipe no white vegetables. Just enough to buy necessary products and start cooking. The cooking process is very simple, stock up on a good mood and start creating.
We will need:
- onion - 1 kg.
- Bulgarian sweet pepper - 1 kg.
- carrots - 1 kg.
- table red beets - 1 kg.
- salt to taste
- vegetable oil - 500 ml.
- tomato juice or fruit drink - 5 liters
It is still advisable to use fruit drinks prepared with your own hands. To do this, take a batch of tomatoes, wash them and pass through a meat grinder. Put on fire and cook for 30 minutes. After the time has passed, you can use it for cooking.
Cooking:
1. First of all, decide that you plan to use tomato juice or make tomato juice.
Now we take a pan of a sufficiently large volume. Pour the tomato mass into it and add vegetable oil. Season with salt and mix thoroughly.
2. Bring the tomato mixture to a boil. And in turn, add the chopped ingredients: carrots and beets, chopped into strips, onions - into cubes.
We start with carrots, put and mixed. Then the rest of the products were added.
We put the beets and mix again, then just add the onions.
3. Now bring the entire vegetable mass to a boil. Boil for 10 minutes so that the vegetables are reduced in volume. After a while, add chopped bell pepper. Stir and continue the stewing process.
It is necessary to extinguish the mass for 25-30 minutes. Be sure to taste the dressing before removing it from the heat. Vegetables should not be crunchy, but rather soft.
The workpiece will be laid out in sterilized jars. Roll up the lids or close tightly. Turn upside down and cover with a warm blanket. We store in this state until completely cooled.
Then you can remove the workpiece in a cool place. Since the dressing is prepared without vinegar, it is preferable to keep it in the cellar.
The best borscht recipe for the winter in a slow cooker
Once again, our favorite electrical equipment came to our rescue. We will cook in a slow cooker, thanks to this simple technique, you can make a wonderful dressing for the winter. We stock up on fresh ingredients and hurt.
Just keep in mind that this method is not entirely designed for large volumes. The exception is the large bowl. Which sometimes come in the form of an addition to any technique.
In my opinion, it turned out very well. What I love about slow cooker recipes is that you don't have to stand long time at the stove. He threw the required amount of food into the bowl. Set the right time and go about your business. Just remember to come over occasionally to mix the vegetable mixture.
Quite interesting options we considered today. Hopefully someone has figured it out. You may still be in the middle of a choice. In any case, I wish delicious preparations for the winter. So that the table breaks, and your loved ones admire you.
I look forward to the next articles, we will analyze a single blank. So the season is just beginning. Until we meet again friends!
Step-by-step recipes for borscht for the winter in jars with cabbage, beets, various vegetables
2018-09-27 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
1 gr.
3 gr.
carbohydrates
9 gr.69 kcal.
Option 1: Borscht for the winter in jars with beets and carrots
Borscht dressing for the winter with beets and carrots is one of those preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, it makes it incredibly fragrant and tasty. Judge for yourself, it is unlikely that winter vegetables and store-bought tomato paste will give borscht a summer taste and aroma.
The jars will definitely not stay with you for a long time, and no matter how many you have prepared, they will all leave, believe me, it has been checked more than once. I suggest that you prepare almost the entire set of ingredients, in winter it will be enough to boil the broth with potatoes, add dressing and cabbage - that's all! Well, I suggest you get down to business, a half-liter jar will come out of the indicated amount - for 2.5-3 liters of borscht.
Ingredients:
- Beets - 1 pc.
- Carrot - 1 pc.
- Onion - 1 pc.
- Sweet pepper - 2 pcs.
- Large tomatoes - 4 pcs.
- Vegetable oil - 40 ml
- Vinegar 9% - 1 tbsp.
- Salt - 0.5 tsp
- Sugar - 2 tsp
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Cooking process
All vegetables should be medium in size, if they are small, take a few pieces. Peel the onions first, wash and dry. Onion cut into small cubes. Heat a frying pan with vegetable oil, shift the onion and fry for a couple of minutes.
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Peel and rinse half of the sweet pepper, cut into small cubes. Add pepper to the onion, continue to fry, stirring occasionally.
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Next, send the beets and carrots to the pan. Pre-peel and wash the beets with carrots, dry a little and grate on a medium grater.
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Wash sweet fleshy tomatoes, cut out the growth site of the stalk, then cut the tomatoes into arbitrary pieces. Also chop the rest of the sweet pepper, rinse.
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Grind peppers and tomatoes in a blender bowl or in a meat grinder.
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When the vegetables are all lightly browned, you can proceed to the next step.
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Pour the tomato mixture to the vegetables and mix everything, add salt and sugar, simmer under the lid for 30 minutes. At the end of cooking, add vinegar.
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Arrange the dressing in sterile jars, roll up and put the lids down, cool under a blanket and store in a cellar or pantry.
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Bon appetit!
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Option 2: A quick recipe for borscht for the winter in jars without cabbage
Recipe the simplest gas station for borscht for the winter without cabbage. To prepare everyone's favorite dish, you will not need to cook sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. Refueling does not even need to be heated separately, which will save time.
Ingredients:
- 1.5 kg of beets;
- 0.5 kg of onion;
- 0.7 kg of carrots;
- 0.7 kg of tomatoes;
- 2 tablespoons of salt;
- 2 spoons of sugar;
- 50 g of vinegar;
- 170 g butter;
- garlic optional.
How to quickly cook borscht for the winter in jars
Chop the peeled onion into small cubes, throw into the oil and put on the stove. Let it fry while you prepare the rest of the vegetables.
Grind beets and carrots in a combine or drive through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount at your discretion.
Grind the tomatoes, you can simply grate or grind with a combine, immediately add to the vegetables, salt, pour granulated sugar into the borscht. Stir, cover and simmer for about 25 minutes.
Pour table vinegar, stir again. Arrange in sterile jars, and immediately roll up the boiling borscht.
It turns out more beautiful if the carrots and beets are rubbed into strips, but it is advisable to increase the cooking time by ten minutes so that all the pieces have time to reach readiness.
Option 3: Borscht for the winter in jars with beans (delicious)
A recipe for a very tasty and practical borscht for the winter in jars, which can also be a great salad, snack or dinner. Any beans: dark, red, white, large, small. Cooking time may increase slightly, as well as taste. In any case, the beans need to be soaked for 5-7 hours, or more.
Ingredients:
- kilogram of beans;
- 2.5 kg of tomatoes;
- 45 g sugar;
- 2 tablespoons of salt;
- 700 g of beets;
- half a kilo of pepper;
- a glass of oil;
- 8 spoons of vinegar.
How to cook
Boil the soaked beans until soft, but be sure to watch. You don't need to overcook the beans, they should stay whole and not cracked. Drain into a sieve or colander.
Chop the tomatoes, put the tomato on the stove. When boiling, a foam will appear, which must be removed. Boil the mass for ten minutes.
Cut the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosche dressing.
Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Throw in the beans. Immediately add sugar, leave for another fifteen minutes.
Pour in the vinegar, boil for a couple of minutes and put the borscht with beans in jars, roll up hermetically.
Soaking beans not only allows you to cook the product faster, but also get rid of the harmful substances that the beans contain. Water before cooking must be drained and replaced.
Option 4: The most delicious borscht for the winter in jars (with pasta)
A variation of beetroot borscht with tomato paste, cabbage is not added to it, only dressing vegetables. This recipe is without tomatoes, but you will need a good tomato paste, not burnt, natural without dyes in the composition. Preparation with preliminary frying of vegetables, which improves their taste.
Ingredients:
- 1400 g beets;
- 600 g carrots;
- half a kilo of onions;
- 30 g of vinegar;
- 260 g of paste;
- 350 g pepper (sweet Bulgarian);
- 25 g sugar;
- 30 g of salt;
- 0.13 liters of oil;
- 0.25 liters of water.
Step by step recipe
Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such dishes are available. Cook the onion in the oil until translucent, but be careful not to burn it.
Peel the carrots, chop them into strips, add to the onions, heat for a few minutes, transfer to a saucepan for cooking dressing, if a saucepan has been used so far.
Grate the beets into strips, add to the rest of the vegetables. Immediately cut the Bulgarian pepper, freed from the insides. Fall asleep after the beets, stir and pour in the prescription water. Cover the pan, simmer the vegetables for a quarter of an hour.
Add pasta, salt, pour prescription sugar into borscht. Simmer for another ten minutes.
Lay vinegar, a table product with a concentration of 9% is used. Stir, boil for a minute and you can send borsch to sterile jars. We roll, turn over.
In this option, you can use homemade boiled tomato, but you will have to increase the rate and reduce water.
Option 5: Borscht for the winter in jars (very tasty of three ingredients)
A recipe for rich and tasty borscht, which is made from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the workpiece can be used as a salad or spread for sandwiches.
Ingredients:
- 1400 g beets;
- 900 g of pepper;
- 1900 g of tomatoes;
- 20 ml of vinegar;
- 120 ml of oil;
- 1.5 tablespoons of salt;
- 65 g sugar;
- 5 g pepper (ground black or a mixture).
How to cook
Chop the tomatoes, put the puree on the stove, boil for ten minutes.
Grate the beets, pour into the tomato. Chop pepper, add next. Boil vegetables with tomatoes for 20 minutes.
Pour in the oil, add salt and sugar, stir, boil for another ten minutes.
Pour table vinegar, after a couple of minutes put the borsch in jars, roll up.
It will be even faster to cook such a borscht if all the ingredients are passed through a meat grinder at once, then boiled.
Option 6: Borscht for the winter in jars with cabbage and beans
According to this recipe, a fairly large portion of the workpiece is obtained. You will need a pot of about 20 liters. If necessary, then proportionally reduce the products. We take white or red beans at our discretion, pour them in the evening and soak in cold water.
Ingredients:
- 1.9 kg of onions;
- 2.8 kg of beets;
- 3.8 kg of tomatoes;
- 80 g of salt;
- 5 kg of cabbage;
- 0.7 kg of beans (weight of dry beans);
- 400 g of water;
- 2 spoons of essence;
- kilogram of pepper;
- 2 cups of oil.
How to cook
Soak and boil the beans in advance so as not to delay the process of harvesting borscht. Drain liquid from beans.
Cut the onion. Heat vegetable oil until almost smokey. Add onion, saute.
Grate the carrot, add to the onion, stir, cook for another five minutes. Vegetables will no longer be fried due to the large amount.
Twist the tomatoes, pour over the vegetables, immediately add half of the prescription water, leave the second part to dilute the vinegar essence. Boil everything together for a minute.
Grate the beets, put in a saucepan. Let everything boil while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same time, chop the pepper. Add everything together to the pot with boiled vegetables. Cook the dressing until it boils, the cabbage will settle, and even decrease in volume.
Add sugar and lay out the beans, cook for ten minutes, pour in the diluted vinegar. After two minutes of boiling, put the borscht into jars.
No need to worry if the borscht for the winter turned out to be too salty or sweetish. This is only an additive for soup, the taste of which can always be influenced during the final cooking of the soup.
Option 7: Borscht for the winter in jars without cabbage in a slow cooker
Another recipe for a simple borscht for the winter without cabbage. It is notable for the fact that vegetables are cooked in a slow cooker in the stew mode, they do not require close attention at all.
Ingredients:
- kilogram of beets;
- 700 g carrots;
- 35 g salt;
- 700 g of onion;
- 350 g pepper;
- 35 g of vinegar;
- 110 g of oil;
- 110 g of paste.
How to cook
Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Pour in the tomato paste, stir.
Transfer everything to a multicooker filled with vegetable oil. Close, turn on the extinguishing program for 35 minutes.
Step 3:
Open, look at vegetables. If they softened, then add vinegar, stir, simmer for a couple more minutes, arrange in jars. If the vegetables in the borscht are still harsh, simmer until the desired state.
Borscht dressing turns out much more beautiful if you chop vegetables into strips on a grater for Korean salads.
Option 8: The most delicious borscht for the winter in jars without beets
Very often, borscht is prepared without beets, adding only tomato. It is not forbidden to do this, a recipe for a simple cabbage preparation with fresh tomatoes and other vegetables.
Ingredients:
- cabbage - 2.5 kg;
- 0.9 kg of onion;
- 0.18 kg of oil;
- 0.3 st. Sahara;
- 45 g salt;
- 1.7 kg of tomatoes (can be twisted);
- carrots - 1.2 kg;
- 0.35 kg of pepper (sweet Bulgarian);
- 30 g of vinegar.
How to cook
Chop the carrot into strips, chop the onion. Put all this in hot oil, sauté for ten minutes.
Add chopped cabbage and peppers, cover, wait until the vegetables settle.
Chop the tomatoes, pour into the future borscht. Cook for 15 minutes.
Step 4:
Pour sugar and salt into the borscht, boil for five minutes, pour in the vinegar, mix thoroughly and put the borscht in jars.
Instead of fresh tomatoes, diluted pasta is allowed. In this case, the amount of product and water must be determined independently, since the concentration is different.
Option 9: Borscht for the winter in jars without vinegar (with lemon)
A recipe for a vinegar-free dressing that will still last all winter just fine. It is important to observe sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.
Ingredients:
- 2 kg of red tomatoes;
- half a kilo of onions;
- kilogram of beets;
- half a kilo of carrots;
- 30 ml lemon juice;
- 30 g pepper;
- 1.5 tablespoons of salt;
- 50 g of sugar;
- 0.17 ml of oil.
How to cook
Twist the tomatoes together with bell pepper, put on the stove, let the tomato boil, remove the foam.
Grate the beets, add to the tomatoes, cook for ten minutes.
Cut the carrots and onions, fry in oil until the onion is transparent. Transfer to a saucepan. Salt immediately, add sugar. Cook for a quarter of an hour.
Pour in lemon juice. You can dilute concentrated acid instead. Mix and arrange borscht in sterile jars.
Very often, it is recommended that banks not only turn over after twisting, but also wrap them. In fact, when laying out the boiling mass, you can not do this, since additional sterilization and steaming of the products is no longer necessary.
Option 10: Spicy borscht for the winter in jars
Recipe spicy borscht for the winter with hot pepper and garlic. If desired, you can reduce or increase their number, focusing on your taste.
Ingredients:
- tomatoes - 3 kg;
- 3 chili or other pepper;
- 2 heads of garlic;
- onion - 2 kg;
- 1.5 kg of carrots;
- oil - 170 ml;
- 35 g salt;
- ¼ st. vinegar;
- black pepper.
How to cook
Peeled and chopped vegetables (onions, carrots and beets) alternately put in heated oil with an interval of five minutes.
Twist the tomatoes with hot peppers, add mashed potatoes to the vegetables. Stir, boil for a quarter of an hour.
Add pepper, salt and minced garlic. Cook borscht for another five minutes.
Step 4:
Pour vinegar, boil for a minute, put in jars, twist.
In fact, you can add all possible spices, dried herbs, ginger root, fragrant cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when insisting. Especially carefully you need to add laurel. If the leaf is used in large quantities, bitterness will appear.
Option 11: Classic borscht for the winter in jars with cabbage
The recipe for real borscht for the winter with beets and cabbage, which will greatly simplify the preparation of dinner, will reduce the time spent in the kitchen. The blank does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.
Ingredients:
- 1500 g cabbage;
- 1500 g of beets;
- 20 g of garlic;
- 1000 g carrots;
- 200 g of water;
- 100 g of vinegar (9%);
- 800 g of tomatoes;
- 200 g of refined oil;
- 800 g of onion;
- 120 g of salt;
- 150 g sugar.
Step by step recipe for classic borscht
Borscht will be tastier if the onion is lightly fried. Cut the cleaned prescription amount into cubes. Measure the oil, pour it into a large cauldron or saucepan, heat it up and add the vegetable. Saute until transparent, then add grated carrots. Cook in oil together for another five minutes.
Grate or chop the beets with a combine, add to the vegetables. Pour in water and simmer for 15 minutes.
Chop the cabbage, no need to crush. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cooking for another five minutes.
Twist the tomatoes, add the tomato to the total mass. You can immediately put salt and granulated sugar. Mix thoroughly. Throw chopped garlic and boil for 12 minutes. Readiness is determined by vegetables. They don't have to be rigid. There is no need to be afraid that the cabbage will turn sour, the tomato will not allow this to be done.
At the last stage, add vinegar to the borscht. Now it is important to stir it well for even distribution, boil for another minute.
With a large ladle, spread the workpiece into jars, filling the container to the very neck. Immediately, until the mass has cooled down, put on the scalded lid, roll up the borscht, turn it over.
Banks for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven or pour in some water and boil in microwave oven. Simply washing with baking soda or laundry soap, as was done in ancient times, is not always effective, as the water itself can contain germs.
Dressing for borscht is just a lifesaver for the hostess. It is worth a little work in the ripening season of vegetables and prepare a few jars of such a simple and useful blank. And then in winter you will not have problems quickly organizing a delicious lunch or dinner for your family in a hurry.
A huge plus of such a blank is that substandard products can be used. I post my verified step by step recipe which I use every year. detailed photos cooking process will make it even easier to understand and easier to prepare.
How to make dressing for borscht for the winter
So, we need beets, carrots, onions, sweet peppers and tomatoes.
First of all, let's deal with onions and carrots, we will fry. Onion (250 grams) peeled and cut into cubes.
Put it in a frying pan with the addition of 50 milliliters of vegetable oil and fry until light translucent over high heat.
Fry the onion and carrots together until all the carrots are soaked in oil and change their color to yellow-orange.
Of course, you can not bother with frying onions and carrots and just stew them at once with all the vegetables. But, I never bypass this stage of preparation.
While the frying is preparing, we will take care of other vegetables.
Beets - 1.2 kilograms. Wash it and peel off the skin. Three on a coarse grater.
You can, of course, cut into small strips, but it's too tiring.
Wash sweet pepper (300 grams) and cut off the stem. Next, cut each pod in half, remove the veins and seeds. Cut the pepper into cubes.
Tomatoes - 600 grams. We wash them, cut them in half, cut out the stem. Then, cut the tomatoes into random slices.
Now we combine all the vegetables and frying.
Add 120 grams (6 heaping tablespoons) of sugar, 60 grams (2 heaping tablespoons) of salt, 100 grams of vegetable oil (the total amount of vegetable oil in the preparation is 150 milliliters, we already used 50 milliliters when frying onions and carrots), 60 grams of 9% vinegar.
Mix everything well and let it brew for 20 minutes.
The vegetables need to release juice. All my vegetables are juicy, fresh from the garden, so my dressing was praised for 10 minutes. Put the pot on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.
Toward the end of the boil time, jars and lids. We lay out the hot dressing for borscht with beets in jars and it remains only to immediately close and tighten it with lids.
Additionally, it is not necessary to sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them with a warm towel for a day. The output of the workpiece is 7 half-liter jars.
With such a delicious dressing, cooking fragrant borscht in winter is a matter of five minutes. It is only necessary to boil cabbage, potatoes in meat broth and add the contents of the jar 5 minutes before the end of cooking. Well, if you cook vegetarian or lean borscht, then it is even easier to cook it and it will take even less time to cook. In a word, closing a delicious dressing for borscht with beets for the winter is a worthwhile business.
Borscht is always good, because it is satisfying, healthy and tasty. Don't always feel like cutting? It happens. Or are you on a trip? Do not worry. In any circumstances, your family will prepare their favorite first course. After all, since the summer you have forced the pantry with various preparations, and among them there will definitely be a dressing for borscht for the winter. It will be enough for them just to put it all in water, and voila - your borscht is already smoking in a plate.
All about dressing for borscht
Needless to say, there are a lot of reasons for preparing this useful blank. You are on a business trip, on vacation, you get sick, but you never know. Yes, even if you didn’t leave anywhere, and you yourself have to cook, there are such options for blanks that it’s enough to fill the mass with water and boil it. Or write instructions on a piece of paper to your husband or daughter, and the borscht is ready.
It doesn't take much to make borscht dressing. Especially now that September is around the corner. Markets and shops are literally littered with domestic seasonal vegetables. So, real and very cheap. All you have to do is buy them and cook them. The process itself is very simple and easy. Plus, fun for the whole family is guaranteed in winter.
Delicious borscht
I will offer several options for preparing borscht. After all, you can add everything to the dressing - even lard and meat, potatoes and cabbage, make a dry dressing for freezing or stew everything and close it in a jar. I think you will have plenty to choose from!
Frozen borscht dressing - the easiest recipe
Yes, I decided to start with the simplest. It can be completely lean borscht, as in my recipe. But, even if you do not keep posts, and you have a diet, this recipe will always come first. Moreover, I propose to do everything quickly and simply. Therefore, the method is suitable for those who do not like to fry food and who always have problems with time.
Ingredients:
- Carrot - 1 pc.
- Onion - 1 pc.
- Celery stalk - 1 pc.
- Garlic - 2 cloves
- Beets - 1 pc.
- Tomato juice - 0.5 cup
- Spices - to taste
- Vegetable oil - 1 tbsp.
Quick cooking dressing for borscht with freezing - a step by step recipe with a photo
This is the easiest way to fry borscht for the winter. Because you don’t have to fry or stew. All you need to do is chop vegetables in your favorite format, and put them in the freezer. Let's start with carrots. I love straw format in such borscht.
Step 1. Carrots in stripes
Onions - the more, the better. In such soups, I cut into rings, that is, I do not chop, which means there is less trouble.
Step 2. Onion half rings
Celery plays an important role in such borscht. Firstly, the borscht will thicken, and secondly, it will give it an unusual aroma and taste. I cut it thin.
Step 3: Add the Celery
I made garlic slices. So it is better stored, and then it looks beautiful in borscht.
Step 4. Garlic slices
And the last ingredient is beets. I cut it into strips. For this recipe, a different format is not suitable. By the way, so that the beets do not color all the vegetables in their phenomenal color, soak them in vegetable oil before mixing.
Step 5. Cut the beets
Let's collect the cuttings in a bowl. Sprinkle with spices. Pour in the tomato and oil. We mix everything and send it in a plastic bag with a convenient hermetic clasp. This miracle keeps well in the freezer. It is enough to boil water, boil potatoes and cabbage, and pour out the contents (without defrosting!). Salt, pepper, and enjoy!
Step 6. Borsch dressing is ready
Forgot to add. The recipe was made for borscht cooked without a drop of oil. But, if you need another option, then add 1 tbsp to this portion of the dressing. sunflower or other vegetable oil. Also, you can make it without beets. If you know that you may not have time at all, then you can add potato cubes, cabbage straws, pieces of meat and lard, asparagus beans and everything you see fit to the dressing. You can make as many of these blanks as you have enough space for it in the freezer!
Dressing for borscht with stewed vegetables - my favorite recipe
This option for harvesting for the winter - vegetable stew for borscht - it will require more effort, time. But on the other hand, you, as in the first option, do not have to try very hard - in meat broth with potatoes and cabbage, just put the contents of the jar, and incomparable, like in summer, borscht is ready!
Dressing for borscht with stewed vegetables
Ingredients:
- Beets - 150 g
- Bulgarian pepper - 150 g
- Tomato - 150 g
- Carrots - 150 g
- Onion - 150 g
- Salt - 20 g
- Sugar - 40 g
- Vinegar - 10 ml
- Spices - to taste
- Vegetable oil - 25 ml
Cooking delicious dressing for borscht with stewed vegetables
Washed vegetables (onions, beets, carrots, peppers) are peeled and grated, and onions are cut.
Step 1. Shredded vegetables
We make tomato juice from a tomato in a convenient way. But in this case, you can not get rid of the pulp.
Step 2. Tomato juice
We mix all the ingredients in a saucepan, pour oil here, put spices. Simmer it all for about twenty minutes on a small fire. Adding vinegar five minutes before turning off, pour into jars and twist.
Dressing for borscht with cabbage and vinegar - a time-tested recipe!
This is the best of all recipes. After all, everything will be so simple, fast and tasty in winter! By the way, you can build the ratio of vegetables, spices and additives at your discretion.
Cabbage for borscht dressing
Ingredients:
- Cabbage - 500 g
- Tomato - 120 g
- Onion - 1 pc.
- Pepper - 1 pc.
- Beets - 160 g
- Carrots - 100 g
- Salt - 0.5 tbsp.
- Sugar - 0.2 tbsp.
- Vegetable oil - 75 ml
- Vinegar - 50 ml
- Peppercorns - to taste
- Bay leaf - to taste
Proper preparation of dressing for borscht with cabbage and vinegar
After washing and cleaning the vegetables, we proceed to their processing. Three large beets and carrots, and fry in oil. The rest is also cut and mixed with this mass and spices. Stew under the lid for about 50 minutes. Sterilize the jars and, filling them with boiling borscht dressing, roll up. Let them stand upside down under the covers.
Dressing for borscht without frying vegetables - healthy eating
Dressing for borscht without frying
This recipe for borscht dressing also provides for the presence of vinegar. But what can you not do for the sake of speed and pleasure!
Ingredients:
- Beets - 200 g
- Carrots - 100 g
- Onion - 100 g
- Tomato - 100 g
- Sweet pepper - 100 g
- Vegetable oil - 1 tbsp.
- Vinegar 6% - 25 ml
- Salt - 10 g
- Sugar - 25 g
- Greenery
How to cook dressing for borscht without frying vegetables
We cut the beets and carrots in our favorite format, I prefer grated. Onions and peppers will also be depicted in our format. Mix everything and put some chopped greens. Dissolve the sugar and salt in the vinegar and mix the mixture with the oil. Pour the vegetables with this mixture, let them stand for a while. Sterilize jars and lids. In the meantime, they are being sterilized, put out the workpiece for about 30 minutes on a small fire, stirring it. Send the dressing in dry jars and roll up. Such a filling can be stored even in an apartment. Borsch is prepared like this - potatoes and cabbage are boiled (in water or broth), then in 2-3 minutes. until they are ready, pour in the borscht dressing. Oh, and it will be delicious!
Dressing for borscht with cabbage without vinegar - my grandmother's recipe
You can understand - vinegar is contraindicated. But this does not threaten you with anything. After all, there is a way to prepare borscht dressing for the winter without vinegar.
Borscht dressing with cabbage and without vinegar
Ingredients:
- Tomato - 500 g
- Beets - 500 g
- Bulgarian pepper - 150 g
- Carrots - 150 g
- Onion - 150 g
- Greens - to taste
- Lemon - 0.5 pcs
- Vegetable oil
Preparation of a healthy dressing for borscht with cabbage without vinegar
First, cut the onion into half rings, then fry it in oil. Grind tomatoes and everything else (except beets). Let's stew all this for half an hour and, adding coarsely grated beets, simmer for another quarter of an hour. At the end, pour the juice of half a lemon and immediately put the mass in jars. This type of workpiece needs to be stored in a cool place. You could also add hot peppers to this!
The most delicious dressing for borscht with green beans
Can be closed with regular beans, and with pod. Those and other legumes will perfectly balance the first dish called borscht! And besides, you do not have to soak the fruits for a long time before cooking, as we do with the usual cooking of borscht with beans.
string beans
Ingredients:
- Cabbage - 200 g
- Beans - 4-5 pods
- Tomato - 100 g
- Onion - 1 pc.
- Beets - 100 g
- Carrot - 1 pc.
- Bulgarian pepper - 70 g
- Salt - 1 tsp
- Sugar - 1 tbsp.
- Vegetable oil - 2 tbsp.
- Vinegar 9% - 1 tbsp.
- Peppercorns - 2-3 pieces
- Bay leaf - 1 pc.
How to easily prepare a dressing for borscht with green beans
Ordinary beans are still soaked. Vegetables are washed. Three large beets and carrots and simmer them in oil for about 20 minutes. Cut everything else, mix the mass with spices. Let's put it out for an hour. Pour in the vinegar and, having boiled, put it in sterile jars, and then roll up the dressing.
Dressing for borscht - salting
Unique option. Only here it is important to calculate the proportions later. After all, here we have a key ingredient that allows us to preserve this beauty for the winter, is salt.
Ingredients:
- Carrots - 100 g
- Onion - 100 g
- Beets - 100 g
- Bulgarian pepper - 100 g
- Tomato - 100 g
- Celery - 100 g
- Greens - to taste
- Salt - 100-120 g
How to pickle borscht dressing
We will wash and clean the vegetables, i.e. prepare for canning by salting. Finely chop the pepper and onion. Three carrots, beets and celery on a grater. Tomatoes can be cut into thin slices. And finely chop the greens. Mix everything, sprinkling the layers with salt. Salty? Then we lay out the dressing in dry sterilized jars, gently tamping the mass. Close the lids and send to a cool place.
Cooking methods, as you can see, there are several of them:
- Freeze.
- Extinguishing.
- Quenching and freezing.
- Salting.
By the way, you can even dry the key ingredients, but this is an extreme case, because the method is very time consuming.
Another thing is also important. If you are stewing vegetables, it is not absolutely necessary to pack them in jars. Arrange in portions in bags, it is not so time-consuming and effortless!
At the same time, you can make dressings with and without vinegar, with key ingredients, as well as with cabbage, beans and other ingredients that improve the taste of the finished dish (celery, pepper, etc.).
You can put any spices that you prefer (peppercorns and ground, bay leaf, etc.).
Secrets:
- To make the borscht dressing fragrant and healthy, choose young and juicy fruits with a thin skin, i.e. those that are now, in September, are on sale.
- How to grind ingredients? Differently. Or straws, or mosaics, or grate in a combine or on a grater. The smaller, the more secure storage.
- What if there is no tomato, but they are in the recipe? Take tomato paste - the taste of borscht will be even brighter.
- If you close the borscht dressing by stewing, vinegar or lemon juice is indispensable. But these components not only act as a preservative, but also as sourness.
- Boil the workpiece for 40-60 minutes and close only in boiling form.
Remember that instead of fresh cabbage, you can put sauerkraut, but simmer a little longer.
- Dressing for borscht can be made on fried lard and with fried meat- keeps longer. And also adding, in addition to key components, meat.
- Are you closing for the first time? Keep a diary - suddenly the bank behaves incorrectly, remember what you violated.
It can be compiled at your discretion.
A good housewife does not lose anything in the garden and garden. And at the moment when you have to pull through vegetable beds, a lot of small and hooked root crops appear. There is an idea for processing - borscht for the winter.
Compiled original recipes you are doing two things at once - harvesting a non-standard crop and preparing a delicious vegetable dressing from it for the winter!
Borscht for the winter in jars with beets and carrots
A simple recipe for a classic borscht dressing for the winter. Is being prepared. Many vegetables are involved in the recipe, but you can change the final composition of the ingredients.
Focus on your taste. Would you like to add a little more beets? Be sure to do so. But, keep in mind, vegetables should be taken exactly 5 kg for the specified amount of spices.
Ingredients:
- carrots - 1 kg;
- onion (turnip) - 1 kg;
- sweet bell pepper - 1 kg;
- beets - 1 kg;
- 1 kg of tomatoes;
- refined vegetable oil - 300 ml;
- 5-6 art. l. tomato paste;
- head of garlic - 1 pc.;
- citric acid - 1 tsp. (with a slide);
- 2 tbsp. l. Sahara;
- 3 art. l. salt ("Extra").
How to prepare dressing:
- Prepare your chosen vegetables. After cleaning and washing, cut into pieces.
- Grind. Beets, carrots on a grater. And the rest of the vegetables alternately through a meat grinder. Use the large or small grill as desired.
- Send vegetables to the pan - beets, tomatoes, peppers, carrots. Add oil, tomato paste. Also sprinkle with sugar and salt. Stir.
- Put on moderate fire. Stir occasionally. Wait for the boil. Count the time - exactly half an hour.
- Add onion, garlic and lemon. Stir again. Simmer the mass for half an hour at a low boil. Stir constantly.
- In the meantime, you have time to rinse in warm water and sterilize the jars. Don't forget to boil the lids.
- Pack the entire workpiece in jars. Seal tightly with lids. You will get 9 cans of 500 grams. Turn the containers over on the lids, wrap them with a blanket. And when the dressing has cooled down, refrigerate.
Tip - cook the dressing in a stainless steel or aluminum cookware. In such pots and vats, a thick mass will never burn when boiled. What can not be said about enameled options.
For long-term storage a basement, cellar or cold storage room is suitable. Want to use the blank in the coming months? Leave the jars in the refrigerator.
Easy cabbage recipe
Would you like to cook dressing with cabbage? There is a recipe! For harvesting, take not selected vegetables, but those that are not suitable for long-term storage. So, even the most unsightly root crops will become tasty and healthy dish.
In winter, add a jar of ready-made dressing to meat broth with potatoes almost at the end of cooking. Borscht will be excellent!
What ingredients are required:
- table beet - 1 kg;
- cabbage (white) - 1 kg;
- the same number of tomatoes;
- 0.5 kg of pepper, onion;
- carrots - 0.5 kg;
- 9% table vinegar - 5 tbsp. l.;
- sugar - 1 tbsp. l.;
- Salt grade "Extra" - 1 tbsp. l. (with a slide);
- sunflower oil - 100-120 ml;
- tomato paste - 3-4 tbsp. l.;
- 1 head of garlic;
- a bunch of spicy greens.
Cooking:
- Start by cleaning and washing vegetables. After that, start cutting. Tomatoes - quarters, sweet peppers and beets - straws. Cut the onion into half rings, and pass the carrots through a grater. Place the cut into a large bowl.
- Add oils. Place the saucepan over medium heat. As soon as the vegetables start to juice and the sauce boils, reduce the heat to a minimum boil. Cook covered.
- In the meantime, shred the cabbage. Finely chop the garlic. Don't want to see slices of garlic in borscht? Pass the teeth through a special press. Send the cabbage and garlic to the pan with the rest of the vegetables.
- Pour in the vinegar. Stir. Simmer under the lid.
- Has it been 40-45 minutes since the sauce started to boil? It's time to add spices. Sprinkle sugar, salt. Add tomato paste and chop greens.
- Stir the ingredients. Simmer another 10 minutes.
- Arrange the hot billet in sterilized jars. Screw on the sterilized caps immediately. Turn the containers upside down. After 1-2 hours, the jars have cooled down? Refrigerate for winter!
Any cabbage will work for this recipe. Don't have white cabbage on hand? Perhaps there is a Brussels one! Borscht preparation will come out stunning. Use dressing not only for cooking borscht, but also as a cold appetizer. Complement the salad with slices of rye or black bread!
The most delicious recipe for cooking without vinegar
Do you want to prepare borscht dressing for the winter without vinegar? Right now! Use a quick and easy recipe for cooking with bell peppers and garlic.
Grocery list:
- 1 kg of white onion;
- the same amount of carrots;
- table beet - 1 kg;
- red tomatoes - 1 kg;
- 3 bell peppers;
- 6-7 cloves of garlic;
- 1 tsp lemons;
- 120 gr. tomato paste;
- 0.5 l sunflower oil;
- 2 full art. l. Sahara;
- the same amount of salt.
Cooking steps:
Rinse and clean vegetables. Do you have young carrots for cooking? Just rub it with a brush and rinse under running water.
Finely chop the beets, carrots, tomatoes and peppers in a food processor. You should get as if the products were passed through a grater. Put the vegetable mass in a cup or pan for stewing.
Puree the onion and garlic in a blender. Set aside for now.
Add sunflower oil, salt, sugar, tomato paste, citric acid. The latter will not allow the beets to change color. Stir the ingredients. Put on a quiet fire. Cover with a lid.
Simmer for half an hour. Add garlic and onion paste. Stir. Cook for another half an hour. Do you want burnt vegetables? Be sure to stir the preparation.
Banks (pour a little water into each) sterilize in the microwave. Use maximum power. It will take 3-5 minutes. Boil the lids.
The cup should not be removed from the stove. Carefully spread the hot vegetable mass into jars (it is convenient to use containers of 300 or 500 grams - one jar for one pan with borscht). Stopper. Leave to cool at normal room temperature.
Would you like to try a more spicy flavored borscht? Prepare your spice dressing! The following options are suitable: ground cardamom, cumin or dill seeds, ground pepper or mustard seeds.
Another variation on how to diversify the workpiece is to add an apple. sweet and sour autumn apple will be very useful in a stewed vegetable dressing. Grind the peeled fruit pulp, stew along with other ingredients.
Frozen bean soup dressing
Every housewife has a moment when there is no time to clean and chop vegetables for first courses. And in winter, you really want to please your family with delicious and healthy borscht! How to proceed? Take a fragrant frying out of the freezer and make quick borscht.
Required products:
- 3-4 heads of white onions;
- 400 g of table beets;
- the same amount of carrots;
- 300 g of bell pepper;
- 50 ml sunflower oil.
- tomatoes - 300 g;
- dry beans - 200 g;
- fresh herbs - 20-30 g;
Cooking step by step:
- The list of products indicates the weight of already clean vegetables, ready for cutting. Onion cut into small cubes. Grind carrots, beets through a grater. Or use food processor. Grind bell peppers and tomatoes in puree.
- In a large saucepan, combine sunflower oil and onion. Pass a little - until transparent. Add grated vegetables, beans. Simmer for about 15 minutes.
- Add vegetable puree from peppers and tomatoes. Cook another 10-15 minutes.
- At the end of the stew, add chopped greens. Stir well. Cool down.
- For packaging, take ordinary plastic bags. Do you have unused plastic jars? Use them to freeze. Place one serving of frying at a time. Tie the bags, put in the freezer.
Do you have a cool basement or subfloor in your apartment? Preparing frying in the freezer is a great way for you to preserve the vitamins of autumn vegetables until winter.
Recipe with ripe tomatoes
Try making a soup dressing without pepper and vinegar! The workpiece will be perfectly stored, but there is a secret in the recipe! Sour tomatoes act as a natural preservative in the dressing. They prevent vegetables from spoiling and beets from losing color.
Ingredients:
- 500 gr. onions (turnips) and carrots;
- 1.5 kg (maybe a little more) beets;
- 2-3 kg of ripe tomatoes;
- vegetable oil - 1 tbsp. (250 ml);
- coarse salt - to taste.
How to cook:
- Grate the carrots and beets one by one through the grater. Finely chop the onion. Cut ripe (you can take crumpled) tomatoes into quarters, remember with your hands. You will receive a tomato gruel. When stewing, the gruel will boil and the tomatoes will not be visible among the burgundy beets.
- Heat vegetable oil in a cauldron. Add an onion. Saute 10 minutes. Add carrots, simmer another 10-15 minutes. Don't forget to stir.
- Send tomatoes to the cauldron. After 10 minutes, beets. Salt. Intervene. Wait for the boil. Then count the time - 30-40 minutes.
- Pack the finished dressing in jars. And after cooling, send it to the underground.
Don't want to strictly follow the recipe? Adjust to your liking by adding vegetables to the pot. Add some ingredient a little more or less. Do you have spicy greens left in the garden in the fall? Be sure to send it to conservation.
There is another option - dry soup dressing. It's super easy to prepare. Finely chop or grate the vegetables. For 5 kg of vegetable mass, add 800 gr. coarse salt. Mix thoroughly. Arrange in jars, close with nylon lids. Store in refrigerator until required.
Recipe with beets: calculation for 3 kg
You have a big family? Do you often cook borscht? Make a borscht dressing in the fall. Enough for the whole winter! Vegetables count on 3 kg. Together with the rest of the ingredients, after stewing, you will get exactly 11 kilograms of dressing.
What will be required:
- table beets - 3 kg;
- 3 kg of tomatoes, onions;
- Bulgarian pepper, carrots - 3 kg each;
- 1 liter of sunflower oil;
- 6 chili peppers;
- 1 st. Sahara;
- the same amount of coarse salt;
- 100 ml of table vinegar (9%);
- ground black pepper - to taste;
- 1 st. water.
Cooking step by step:
- Peel and wash all vegetables. The list of ingredients indicates the amount of peeled vegetables. Cut. Tomatoes in pieces, then grind in mashed potatoes with a blender. Chop the onion into small cubes. Pass carrots and beets through a grater. Cut the peppers into thin strips.
- Heat the oil in a cauldron or large bowl. Sauté the onion. Add tomato puree, carrots. Put the beets and sliced \u200b\u200bpepper (sweet and bitter) into the cauldron. Simmer the mass while stirring.
- Pour in sugar and salt. Sprinkle black to taste ground pepper. Is the mass in the pan starting to burn? Pour in a glass of hot boiled water, bring to a boil. Simmer for another 1 hour 15 minutes.
- Pour in the vinegar. Stir. Cook another quarter of an hour.
- Lay the workpiece in jars (use 500 or 700 gram jars), tighten the lids tightly.
- For the recipe you need table vinegar 9%. You only have vinegar essence? Now let's tell you what to do. Dilute 70% boiled essence cold water in a ratio of 1: 7 - 1 part of the essence to 7 parts of water. You get the same 9% vinegar.
An option on how to enrich the dressing with aroma is to take not table vinegar, but apple cider vinegar. It will be doubly useful if Apple vinegar home production.
Beets for soup for the winter without carrots and tomatoes
Would you like to use beetroot soup for an appetizer or side dish? You are welcome! beetroot salad with lemon juice great for cooking not only borscht.
Make a vinaigrette with it, a salad with cucumbers or a herring under a fur coat. Beets without carrots and tomatoes are a universal preparation. It will definitely come in handy for you!
Art. l. (without slide)
per serving
Calories: 74 kcal
Proteins: 1.6 g
Fats: 3.9 g
Carbohydrates: 8.7 g
2 o'clock 0 min. Video recipe Print
In winter, take out the beetroot and cook borscht or salad with it for the whole family. Enjoy your meal!
