The cannery in my kitchen is running at full capacity. Everything that has already been prepared is described in the section home preparations. If you are interested, you can read. Today I got to the beets. I want to make something useful out of it. Dressing for borscht with beets is very easy to prepare. At the same time, she will save us time and effort all winter when we cook borscht.

I still have a lot of tomatoes and bell peppers left. As always, most of the time is occupied by cutting all the vegetables. If you have a food processor that grinds vegetables, then preparing such a borscht dressing will not be difficult for you at all.

If you add dressing at the very end of cooking, then borscht always remains beautiful and red. The main thing is not to digest, so that the color does not turn brown, but it remains exactly red. Try my dressing recipe and you will definitely take it into your piggy bank.

In the article:

Dressing for borscht with beets for the winter - a step by step recipe with a photo

I've been cooking dressing according to the same recipe for many years. I usually cook in a large saucepan or in a cauldron. Sometimes I cook in a slow cooker. Then I seal it tightly in jars. It keeps well in the basement all winter.

What you need:

How to cook:

1. First I prepare all the vegetables. I clean, wash and dry on a towel.

2. Now I cut each onion in half and each half again in half and cut these quarters into strips. It turns out such a not too long straw. Pour half the vegetable oil into a large saucepan and pour the onion.

3. I rub beets and carrots on the largest grater. It is better, of course, to grind in a food processor, but I do not have one. I cut the bell pepper into quarters and into strips like an onion was cut. I put it all in a bowl. Now I turn on a small fire and let the vegetables begin to stew.

4. Tomatoes can be finely chopped or chopped with a blender. I chop the tomatoes with a blender and pour the resulting porridge into the same large saucepan. It remains to add the remaining oil, salt and vinegar.

6. At the very end, I add finely chopped hot pepper and garlic squeezed through a press to the dressing.

7. Sterilized jars and lids for five minutes in boiling water. I put the dressing still hot in jars. I call my husband to roll up. I got 14 jars of 0.5 liters and a little more left.

My beetroot borscht dressing is ready. In winter, you only need to cook the broth and crumble potatoes and cabbage. When the potatoes are cooked, add a jar of dressing and bring to a boil. This is how fast and red borscht will look like.

Video recipe for borscht dressing without frying vegetables

For those who like to cook in a slow cooker, watch the video from the FOODzhnik channel. Here, vegetables are not fried at all and vitamins are retained more in them.

Hello everyone! Today I will tell you the process of making borscht dressing. Now is just the time when you can effortlessly make such a blank for the winter. And then imagine adding it to, so to speak, if you need to cook it quickly and in a hurry.

Just imagine, think about the huge benefits in this dish, namely:

• when you cook then your hands will be clean, because you don’t have to stand additionally to chop beets and carrots;

• if you prefer the option with beans, then this will help you halve the cooking time of the soup, because there is always so much red tape with legumes, they need to be soaked and boiled for a large amount of time;
• and most importantly, now it is easier and easier to make and prepare such an autumn preparation in material terms than in winter. And all the vegetables are still fresh and fragrant.
• The penultimate weighty reason why you need to make this seaming in jars is, of course, its unsurpassed taste, because it can be used not only as a dressing for soup, but also as a salad or side dish for meat products.

• when there is very little time, then such a mixture reduces the cooking time of the soup. A quick fix is ​​a great option.

Tell me, do you make such preparations for the winter? Share your opinion, write your review at the end of the article, I am very pleased when a small forum is formed where you can see new information, because we all prepare any dishes in different ways.

Beetroot borscht dressing for the winter - a delicious recipe

This option can rightly be compared with, that's just with beetroot.

We will need:

• beets - 3 kg
• tomatoes - 1 kg
• bell pepper - 0.5 kg
• onion - 0.5 kg
• garlic - 150 g
• vegetable oil - 1.5 tbsp. (1st.=250 ml)
• vinegar essence 9% - 100 ml
• sugar - 4 tbsp
• salt - 2 tbsp
• hot pepper capsicum - 0.5 pcs.

Cooking method:

1. Put a frying pan or deep saucepan on the stove, pour 1/3 of the vegetable oil from the amount indicated in the ingredients. Cut the onion into cubes with a knife and fry it until soft.

Important! Be sure not to forget to stir with a spatula or a special spoon that will not scratch your dishes.

2. While the onion is fried, peel the beets. Grate it on a coarse grater.

3. Tomatoes can be rubbed through a fine grater, you can twist in a meat grinder, or you can use a blender in this matter. The result should be like this, you should get a mushy consistency. Peel the bell pepper from the veins, stalk and seeds, cut into regular strips.

Transfer the fried onion to a saucepan, add a mass of tomato, bell pepper, and finely chopped bitter red pepper there.

4. Salt and sugar. Then pour in the rest of the vegetable oil, mix lightly and put on fire to stew.

Important! Simmer over low heat for about 1 hour, stirring occasionally.

After an hour, add bell pepper and chopped garlic, which can be passed through a press or cut by hand. Stir and simmer for another 20-25 minutes. A couple of minutes before cooking, pour in the vinegar.

Interesting! You can experiment and add such store-bought dressings in the form of spices as Maggi, Knorr, Pripravych.

5. The final stage of work - distribute such a hot beetroot lecho and soup mixture in sterilized jars. Screw on with regular coated lids.

Important! Also do not forget to wash the lids with soda and boil.

6. Wrap the jars with a blanket or blanket, turning them upside down. In this form, they should stand for about a day or until completely cooled.

It's so simple and easy at home you can cook such a fragrant and very beautiful in color dish, at the same time a salad and an additive for soup, which will definitely give a very bright rich red color in borscht. Store in a cool place or cellar.

Cooking vegetable mixture in soup for the winter

Here it is a real hog soup for the winter, well, just a great video, this dish is a good help both for soup and instead of salad for any lunch or dinner.

Borsch dressing with beets and carrots

This is probably the most common and seven favorite option, it can be done always, and even in winter, because it resembles the most common frying for soup. Read for yourself and you will understand.

We will need:

• carrots - 2 pcs.
• beets - 2 pcs.
• onion - 2 pcs.
• vegetable oil for frying
• tomato paste - 6 tbsp
• water - 1 tbsp.
• salt - 1.5 tsp
• sugar - 0.5 tsp
• garlic - 1 head
• vinegar 9% - 1 tbsp per 0.5 l jar

Cooking method:

1. Wash and cut the beets as you usually do when you cook soup. Grate the carrot on a coarse grater. Onion traditionally cut into cubes with a kitchen knife.

Interesting! Beets in Ukraine are called beetroot, or affectionately beetroot. After all, it is the most fragrant, rich and tasty, as they have their own subtleties and nuances.

2. Fry the onion in a pan with vegetable oil. It will simmer a little, perhaps the edges will become golden, add a carrot. Basically, do the usual frying. Roast the carrots a little to make them soft.

3. Carrots are followed by chopped beets. Stir everything and pour more vegetable oil if you suddenly see that it has become dry.

Interesting! When frying all vegetables, they will decrease quite a bit in volume.

While all the vegetables are stewing, take a glass and pour water into it, then put the tomato paste, stir, make tomato juice. And then pour it into the pan so that everything continues to be stewed, and not fried.

Pepper and salt, bay leaf and seasonings do not need to be added.

4. After a total of 20-30 minutes have passed, add the grated garlic or pass it through a garlic press. You can add any herbs, such as parsley or dill. Simmer another 10-15 minutes.

Important! If the water suddenly becomes small, the mass thickens, then do not be afraid to add more.

5. Sterilize the jars in advance together with the lids, and then spread the finished mixture into a jar. Take a regular tablespoon of vinegar and pour it right on top. Store immediately under a metal lid.

Important! A half liter jar, take vinegar 9%.

6. Then turn over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool to room temperature. Happy preparations!

As you may have noticed, this option is made without cabbage, bell pepper, but it is not a bit inferior to the previous option in taste.

Beet and cabbage dressing in jars - a simple recipe

This option is for the lazy, you can call it in another way, like cabbage in tomato juice. But, this blank has a very pleasant taste, as well as a beautiful color, and in the soup it gives an awesome aroma. Generally super and class! Try to do it, you won't regret it.

A feature of this type is that it is prepared without beets, and even without vinegar, but has a red color due to the presence of tomatoes, in general, the products used are quite ordinary and affordable.

We will need:

• tomatoes - 1.5 kg
• cabbage - 1.5 kg
• Bulgarian pepper - 3 pcs.
• bay leaf - 2-3 pcs.
• black peppercorns
• salt - 1.5 tsp

Cooking method:

1. Make tomato juice from fresh juicy tomatoes, to do this, grind the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.

2. Next, chop the cabbage using a special grater, because it turns out quite beautifully and with high quality, and most importantly quickly. Remove the seeds from the pepper and cut into strips.

Important! Remove the partitions from the bell pepper, as they can give bitterness when cooked.

3. Put a small part of pepper and cabbage into a boiling tomato. Stir gently and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns for the aroma of the dish 6 pcs. Cook after boiling for 5-7 minutes.

4. And then pour the hot cabbage into sterilized jars through a special funnel. Close the filled jar with a sterilized metal lid and screw it on with a seamer.

5. Turn the jars over and put them to rest under the blanket until they cool completely.

This simple method is time-tested and saves cooking time))) Have a good autumn salting!

soup recipe

It’s very interesting, but many of us call borscht dressing borscht in a jar. Probably because this preparation is very similar to soup, only the soup is liquid, and it is thicker.

Use such a creation for your home purposes, it saves especially well when relatives unexpectedly come and you need to feed them. Indeed, with the help of this vegetable additive, cook this first course, it’s just two and it’s ready, this is the easiest way to cook soup).

Interesting! All chopped ingredients before cooking can be placed in bags and frozen, and then, if necessary, take out and add as directed.

Well, let's get started, let this step-by-step instruction with a photo be a reliable assistant for you.

We will need:

• cabbage - 2 kg
• tomatoes - 2 kg
• beets - 3 kg
• onion - 1 kg
• garlic - 2 heads
• carrots - 1 kg
• Bulgarian pepper optional - 0.5 kg
• salt - 2 tbsp
• granulated sugar - 4 tbsp
• sunflower oil - 500 g
• vinegar 9% - 3 tbsp
• cloves - 2 pcs.
• black peas - 5 pcs.

Cooking method:

1. The most important thing in this option is to chop all the vegetables of about the same size with a kitchen knife, and especially the carrots and beets in thin sticks so that they do not later become hard in the finished dish. Only 150 g of garlic can be passed through a garlic press.

2. Take a large basin or a huge pan and pour refined vegetable oil into it and put the onion first. Fry it until soft.

Important! My grandmother always makes preparations for the winter in an enameled basin, apparently the Soviet times make themselves felt, whoever gets used to it does so))). Nowadays, if you are making a small amount of food, you can use and cook in a slow cooker.

As soon as the onions begin to turn golden, lay out all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process will begin. When the vegetables settle down a little, report the cabbage.

Important! Cook over low heat, stirring the whole fragrant mass with a spoon so that nothing burns and evenly stews everything, about 1 hour.

Do not be alarmed if you see a lot of juice, as it should be, it will all disappear during the cooking process, which is why you should stir often.

And only at the very end, 5 minutes before readiness, put the chopped garlic and vinegar essence.

4. Place the hot blank in sterile jars, roll up with a special seaming machine. Next, turn each jar upside down, wrap and let cool to room temperature.

Harvesting with beans

For those who love legumes very much, there is also such a cooking option, I am happy to post it here, in this video everything is shown and described briefly and without water:

As always, in conclusion, I would like to wish you that everything works out for you! Stay healthy, take care of yourself and your loved ones. Have a nice day and great mood! If you liked the note, share it on social networks, and also write your review below))). Bye Bye!

Dressing for borscht is just a lifesaver for the hostess. It is worth a little work in the ripening season of vegetables and prepare several jars of such a simple and useful preparation. 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 proven step-by-step recipe, which I use every year. Detailed photos of the cooking process will make it even easier to understand and easy 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.

Gathered to cook borscht with a jar? I wonder why? Isn't fresh vegetables in borscht more interesting, aren't they available all year round?.. These are tricky questions, because I cook such borscht myself. And I am sure that everything has its place and time.

Canned dressing for borscht for the winter is ideal in three cases.

Who needs a dressing for borscht for the winter?

First case - you don’t have a store nearby where you can buy juicy beets, crispy carrots, tomatoes that smell like summer all year round. The market is far from you, and even if it were close, then carrying a kilogram of this, a pound of this and a couple of grams of this (and in total it turns out to be an unbearable sack) is somehow not funny. In this version, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that later they can be processed and turned into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case - you are a terrible lazy person, seeking to minimize any body movements associated with cooking. For you, peeling one carrot is a waste of resources. Dilute mud because of a small beetroot - like an execution. That is why once a year it is worth setting aside half a day to clean a mountain of carrots, a box of beets, process a centner of tomatoes, and then slowly stretch your hand into the pantry for the long and cold 3-4-5 winter months, take the first jar of borscht dressing that comes across, defiantly open it and lazily transfer the contents into a pot of broth.

Third case not subject to description. You just need to accept it as a fact and not try to understand anything: borscht is rolled into a jar because great-grandmother, grandmother and mother did it. And my sister and godmother do it too. And point.

So, if at least one of the three cases is yours, then my recipe will come in handy: in the bazaars, prices for ground tomatoes smelling of the wind just “fell”, beets filled with juice and became as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, drive our family to the park and start.

Ingredients

• 2 kg of tomatoes;
• 3 kg of beets;
• 1.5 kg of bell pepper;
• 1 kg of onions;
• 1.5 kg of carrots;
• a large bunch of greens;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups of sugar;
• 0.5 tsp citric acid;
• 150 ml of table vinegar;
• 0.5 l of water.

Output - about 6.5-7 liters.

How to prepare dressing for borscht for the winter

Well, are you ready? We start to create and dream.

Step 1. We prepare vegetables for dressing.

BEET. Let's start with it, this is the most laborious. Beets, beauty and queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut with a knife into long thin sticks. You can, of course, just grate it, but this is not serious in relation to beets - she is a noble lady with us, stereotyped treatment is not welcome with her.

CARROT. It’s easier with carrots - washed, peeled, grated. Any size - as you like. However, it is possible with blocks, blocks - but this is if you have a couple more fresh episodes from "Dr. House" or "Grace's Anatomy".

PEPPER. Pepper is a very simple comrade: after removing the stalk, cut it into thin strips.

TOMATOES. Tomatoes, of course, should be peeled. Of course, it’s necessary to tinker, but it’s not at all difficult: make a light cross-shaped incision on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and absolutely simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean, cut into small cubes.

GREENERY. Grind, removing the stems.

Step 2. Stew vegetables in a pan - each separately.

We heat up the pan. Pour a little oil and fry the onion until golden. Transfer to a large saucepan.

We wipe the pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), pour in the oil, heat up and fry the carrots. In a saucepan.

We wipe the pan, add oil, fry the bell pepper. In company with onions and carrots.

In order for the beets to retain their bright saturated color, add citric acid when frying.

Wipe again, top up again. This time it was the turn of the beets - and here everything is somewhat more complicated (she's the queen, remember?). First, fry, but with the addition of citric acid (it will help maintain a bright saturated color) and sugar (a subtle caramel flavor is great!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything to the pan with the rest of the vegetables.

Step 3. Stew all the vegetables together and roll them into jars.

Salt, add water and simmer over low heat for about 15 minutes.
In the end add vinegar, once again bring to a boil, after which we lay out the dressing in small sterilized jars (for me, 300 ml is optimal - just for one pan of borscht).

We cover with sterilized lids, roll up, turn the jars over and wrap them in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored, using as needed.

What else is added to canned borscht dressing

If desired, you can add cabbage to the dressing, stewing it along with all the vegetables.

In addition, the following additives perfectly complement the taste of borscht in a jar:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Tasty winter borscht! Both in a jar and in a bowl.

A preparation for borscht will help you quickly cook fragrant borscht in winter, without spending a lot of time.

Preparation for borscht from Mirage

I have a few problems with beets. Firstly, it is poorly stored with us (a cellar in a heated garage), and secondly, some specimens grow to gigantic sizes and are not included in the pan. So, it must be rubbed and frozen. And there is no room in the freezer. And for such beauties there is a way out - to make a preparation for borscht.

• 3 kg beets
• 1.5 kg carrots
• 1.5 kg sweet pepper
• 1 kg onion
• 2 kg tomatoes
• 1 cup refined vegetable oil
• 150g table vinegar (not essences!!!)
• 4 tablespoons pickling salt
• 0.5 cup sugar
• 0.5 teaspoon citric acid
• 0.5 liters of water

Well, I'll start by saying that I did half of the bookmark. Because I do not have such a giant frying pan that it includes 3 kg of beets and 2 kg of tomatoes. But half of the declared layout - that's it. But that's how it was written in an old notebook, which means that I posted it that way. If anyone has a giant dish, you can cook 2/3 of the full layout at a time.

Wash and clean vegetables. Grate beets and carrots on a coarse grater (thanks to the Mulineks electric grater).

Cut the pepper as desired: either into thin strips or into small pieces. I am in pieces. Cut the onion as desired: into strips, half rings, quarter rings. I usually cut borscht with a medium cube. Therefore, I cut it here as well. By the way, cut and did not cry. I took a mouthful of water while chopping and then washing the board with a knife. Here's the way it works! Grind tomatoes through a meat grinder or blender.

Pour a little oil into a frying pan, sauté the onion until soft. Place it in a large saucepan. Pour a little oil, sweet pepper to sweat until soft. And to his bow.

More oil is required for carrots, it quickly absorbs it. We also bring the carrots to softness. A little oil for the beets. She will give more of her juice. Add citric acid and sugar to the beets (I even put more sugar than in the recipe, but this is for my taste). And make it soft. Fresh beets will be ready quickly enough.

When the beets become soft, put tomatoes in it, bring to a slight boil, simmer for 7-10 minutes, stirring occasionally. Then to the pan with all the vegetables. Add water and salt to vegetables. And with a slight boil for 10-15 minutes, stirring, boil. At the very end, pour in the vinegar, mix.

Put the finished dressing into hot sterilized jars, close with sterilized lids. Turn upside down - and under a fur coat until cool. You can also store it in a closet. From half of the written layout, exactly five six-hundred-gram jars turned out.

The gas station is ready. At the right time, add borscht and boil for about five minutes over low heat, so that all borscht products are imbued with their tastes.

Please note that there is salt in the dressing! Therefore, it is necessary to salt the borscht only after adding the dressing.

I don’t put greens in the dressing during conservation - this is a mockery of it. It is better to pour greens directly into a plate. I do not put garlic in this preservation. It tastes spicy, which I don't like. I put the garlic in the borscht already when it is completely ready, the tile is turned off. Then the garlic gives a delicious additional flavor and aroma. I don't add hot peppers. Because not all of us have it shown. I pepper borscht at the very end of cooking. Or everyone who wants to own a plate.

Preparation for borscht from Ksenchik

I used to make this preparation right away with cabbage, but I didn’t like soft vegetables in the soup, so now I’m preparing a dressing without cabbage. In winter, I open 2 jars, add them to meat broth with potatoes - and fragrant borscht is ready, it remains to add greens and sour cream. You can eat this dressing as an independent dish - beet caviar.

• 3 kg beets
• 1-1.5 kg of tomatoes
• 1 kg of onion
• 1 kg carrots
• vegetable oil ml 30-50
• 1-2 tablespoons of salt
• 1 teaspoon vinegar essence
• 1-2 teaspoons sugar (optional)

Wash beets and carrots well and chop on a medium grater (I chopped on a grater for Korean salads). Chop the tomatoes, I grated them on a coarse grater, discarding the skins. You can punch tomatoes with a blender or chop in a meat grinder. Onion cut into half rings or cubes.

In a large saucepan, mix the chopped beets and tomatoes, put on the stove and cook after boiling over medium heat until the beets are cooked. Fry the onion in a hot frying pan with vegetable oil until golden brown, add carrots. Fry carrots, stirring until soft.

Add fried vegetables to the pan with beets, mix. Let the mixture boil for 20-30 minutes, add salt, if necessary, a little sugar. I also add 1 teaspoon of vinegar essence 70%, because. I have all the blanks at home in a dark closet.

Arrange the workpiece in sterile jars, tighten the lids and wrap with a warm blanket until completely cooled.

If you are afraid, then you can sterilize open jars in the microwave for 1-2 minutes.