Ukrainian borscht for the winter without cabbage. Spicy borscht recipe

25.07.2019 Buffet table

To quickly cook beetroot, make healthy preparations for the winter! Very simple and incredibly useful - beetroot dressing.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I propose, is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins, add them to the rest of the ingredients already cooked, so the bright beet color will be better preserved. It will take 2 hours to cook, from the indicated ingredients you will get 1 liter.

carrots - 400 g;
onions - 200 g;
tomatoes - 500 g;
beets - 500 g;
Bulgarian 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 the soup dressing for the winter is a sautéing 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.

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

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

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

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

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

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

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

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

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook a fragrant broth, add potatoes and cabbage, as well as a jar of preparation in the form of a dressing and that's it, the soup is ready. And what aroma will go through the kitchen! And what a color! By working a little now, in winter you will be relieved of the extra effort. The main thing is not to fry, peel vegetables, grind them, and stain 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 a simple homemade recipe for a fragrant preparation for borscht and beetroot now, so that later, you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beet 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Rock salt 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 an already peeled form, be sure to take this into account. Prepare all vegetables, wash them thoroughly and peel them.

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

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

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

Cut the bell pepper into small strips, and chop the herbs (parsley or dill). Do not use tough stalks of greenery.

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

Then put the borsch dressing in dry, sterilized jars (I got 12 of them), preferably half a liter, 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 pot.

Before you add salt to 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 pieces
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tablespoons
salt - 1.5 tablespoons

Cooking beetroot for the winter at home, we will start with the preparation of beets. Wash the beets, clean them of the top layer and tails, and then rub the bright vegetable on a grater with small holes.

Next, use a meat grinder to grind 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.

Combine the prepared beets with tomatoes in one common deep container, and then 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 has elapsed, add chopped hot pepper and garlic cloves passed through a press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the components thoroughly and boil for about half an hour.

Thirty minutes later, remove the vegetables from the stove and pour them into sterilized jars, and then roll them up hermetically. While the workpieces are hot, 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. The 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
onions - 500 gr
tomato - 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tablespoons
vinegar 9% - 2 tablespoons
sunflower oil - 300 ml

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

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

Beets and carrots are chopped on a grater with coarse-toothed blades. Cut the onion into cubes.

Cut the tomatoes into cubes, they may not be too small, in the future everything will be quenched. Chop the parsley finely.

Immerse all vegetables in a deep saucepan at the same time, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place 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 it off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, we put it in sterilized jars, wrap it up and let it cool completely.

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

Beetroot dressing prepared for the winter according to this recipe is a great preparation that you will definitely like. When cooking borscht, you just need to add this dressing at the end of cooking. This preparation is tasty in itself, like an appetizer. I prepared the dressing in a multicooker - very convenient! You can, of course, cook in a saucepan too. From this number of products, you will get 2 jars of 750 grams.

carrots - 0.5 kg;
onions - 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 a bowl. Gently mix everything, set the multicooker program "Stewing" 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 always. Then add the tomatoes twisted in a meat grinder to the vegetables, salt, sugar, the remaining vinegar, allspice and bay leaves, mix.

Jars with very tasty, fragrant, with a rich color of beetroot dressing, prepared for the winter, turn over, wrap until completely cooled. This workpiece is stored at room temperature.

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

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

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

Cut the onion into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. Savoy cabbage is used in this recipe for borscht dressing for the winter - it is a little softer and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to make a tomato.

Chop the tomatoes until smooth.

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

Peel the bell peppers from the seeds and remove the stalk. Cut into arbitrary small pieces.

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

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

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

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

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

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

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

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

beets - 1.3 kg
tomato - 700 gr
carrots - 500 gr
onions - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tablespoons
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 details: pepper will do 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), we replace table vinegar with wine or apple cider in the same proportions, if% same.

In fact, there is nothing difficult in preparing a dressing: the most laborious thing is to peel and cut vegetables. Undoubtedly, you can choose any convenient method of grinding, but I highly recommend doing it as I write below. Believe me, borscht, in which beets are cut into thin cubes, is many times tastier than the one where vegetables are chopped on a coarse grater. Do not be lazy, then maybe you will say thank you. So, it is most convenient to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove seeds and inner white veins from peppers. I just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled pan (4 liters). If you use one pot, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into a frying pan, put on the stove over medium heat - let it heat. Meanwhile, chop the peeled onions into small cubes. Put in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and pleasant aroma.

While the onion is fried, grind the bell pepper. I cut it into small cubes, and you can, if you like, into small cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the pepper. Do not forget to stir so as not to 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.

After the onion, the pepper also arrived. You will hear by the smell when it is ready, it will become soft, it will brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. Quite a lot of oil will remain in the pan - we will fry the beets in it.

While the onions and peppers were cooking, 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 it - just use a grater. But personally, I like the carrots in this dressing (and then in the borscht) in the form of a thin straw. We send vegetables to a frying pan and fry over medium heat until soft and browned. Stir so as not to burn.

And finally, our main character is the beet! With her, too, not everything is simple - you can't do it with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it should be so, take my word for it. By the way, if you are still too lazy to cut vegetables the way I recommend, 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 5+ knife? Well, here you go - you will improve your skills. We put the beet sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

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

The carrots are ready for dressing - they are almost soft and well browned. 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 - I just chopped them with a medium cube. To remove the skin or not - decide for yourself. If the skin is tough, make a cross-shaped cut on each tomato (from the side opposite to the stalk) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and put them in a bowl of ice water - the skin literally slides off by itself. And then we chop 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. Do not 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 gas station sweat under the lid for a couple of minutes. We try it for salt and sugar, if necessary, season it to taste. I do not use fresh herbs in the dressing, since I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beetroot 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 a microwave oven - I wash the cans in a soda solution, rinse and pour about 100 ml of cold water into each. I steam it 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. Boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing in the jars.

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

In total, from the specified number of products, I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete can will immediately go to prepare borscht for dinner. By the way, one half-liter jar of gas station is quite enough for a 4-liter saucepan (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 bell peppers. In winter, you don't have to fry, just add a couple of tablespoons of such a preparation to the pot with borscht. This dressing can be served to the table and as a snack. It goes well with potato side dishes.

Carrots 3 pieces
Bulb onions 3 pieces
Salt 1 tsp
Beets 2 pieces
Vinegar 1 tbsp spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 tsp
Sweet pepper 3 pieces
Ground red pepper 0.5 tsp
Tomato paste 2 tbsp spoons

Prepare the food you need. Take raw, slack vegetables. You will need a saucepan with a thick bottom for cooking, small glass jars.

Peel the beets and carrots. Remove the husks from the onions and garlic. Cut off the stalk of the bell pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using 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.

Chop the beets into coarse strips.

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

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

Pour the sunflower oil immediately and add the tomato paste.

Stir the contents of the saucepan again until smooth. Place over medium heat and heat. Then cover and simmer the vegetables over low heat for 50 minutes. Every 8-10 minutes. stir the mixture as it sticks from the bottom.

Grate the cloves of garlic on a fine grater or squeeze through a press.

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

Remove containers and place on a towel. The jars should dry and cool.

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

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

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

Place borsch dressing in dry containers. Tamp the mass lightly with a spoon to make it fit more tightly.

Use your hands to firmly secure the iron cover. Banks do not need to be turned upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. The result is a juicy and beautiful beetroot dressing.

Without a good dressing, you will never get a delicious, rich red borscht. The use of fresh vegetables gives its own flavor, but it takes more time to prepare the soup. But the use of ready-made borsch dressing will significantly reduce your kitchen chores in time. And if you have your own vegetables, from the garden, then how not to use my recipes and not prepare a fragrant, tasty, beautiful dressing for the winter. Plus, it can be used as a salad - a delicious winter salad.

In the midst of summer harvesting, prepare a borscht dressing for the winter, which retains almost all the properties of summer vegetables. They prepare simply and quickly. Most of the time is spent on chopping and peeling vegetables, so we recommend using a food processor

If you add vegetable dressing at the very end of cooking, the borsch will remain very beautiful. The main thing is not to overexpose, otherwise the vegetables will lose color. Try the recipes presented and you will definitely take some of them into your piggy bank.

Dressing for beetroot borscht for the winter with cabbage

Plenty of fresh vegetables in summer. If you don't have a vegetable garden, you can buy them on the market. By opening such conservation in the cold season, you will save time and money.

We need:

Tomatoes -1 kg
Beets - 1 kg
Sweet pepper - 1 kg
Carrots - 700 grams
Cabbage - 1 head of cabbage
Onions - 700 grams
Bitter pepper optional
Vegetable oil
Salt and sugar to taste

Preparation:

To remove the skin from a tomato, rinse it in water. After that, dip them in boiling water for a few seconds. Then into cold water and immediately get rid of the skin. Then grind them with a blender or meat grinder, until puree

Wash the carrots well, peel, chop into thin strips, or chop on a coarse grater

Wash the beets, peel, grate. It is best to take a vegetable of a dark burgundy color, so the dressing will acquire a richer color.

Peel the onions, cut them into half rings.

Cut out the stalk of the bell pepper, clean the seeds. Cut into small squares

Saute the onions in sunflower oil, add the carrots. Then we send pepper, beets, then fill the resulting mass with pre-prepared tomato juice. Simmer vegetables over medium heat for 10-15 minutes so that they are not overcooked

We chop the cabbage into thin strips and send it to our gas station at the very end. We boil for 5 minutes. If you prefer sour borscht, put some vinegar before rolling up the jars.

Put the dressing in sterilized jars, roll it up. We turn over and wrap our jars. We store in a dark place so that the dressing does not lose color

Bon Appetit!!! Good luck with your blanks!

Sometimes there is simply no time to peel and fry vegetables, but I really want borscht. In such cases, conservation comes to the rescue, which already includes all products except cabbage and potatoes. It remains to cook the broth, add the missing vegetables, add the dressing and the delicious borscht is ready in a short period of time.

We need:

Onions - 1 kg.
Carrots - 1 kg.
Beets - 1.5 kg.
Bell pepper - 800 gr.
Tomatoes - 1.5 kg.
Garlic - 120 gr.
Sunflower oil - 250 gr.
Sugar 1 tbsp. spoon
Salt 2.5 tbsp
Black, red ground pepper to taste
Acetic acid 70%

Preparation:

Wash the carrots well, peel them, chop them with a food processor

Wash the beets, clean them, put them through the harvester

Wash the tomatoes, get rid of the stalk. Puree with a blender

Peel the bell peppers from seeds. Chop into thin strips

Peel the onion and chop finely

Heat the sunflower oil in a frying pan, sauté the onion for 10 minutes. Transfer the finished, golden vegetable to a large saucepan. So one by one we fry all the prepared vegetables.

Finally, pour in the tomato puree. Season with sugar, salt. Mix well, bring to a boil, cook for 20 minutes. We squeeze out the garlic, put the spices at our discretion. Boil for another 10-15 minutes

While the gas station is being prepared, we will prepare the banks. Wash, put on a baking sheet, send to the oven. Fry the jars at 120 degrees for 15-20 minutes. Put the finished salad in jars, add 1 liter, a teaspoon of vinegar.

Bon Appetit!

Beetroot dressing for borscht for the winter with beans

This filling is universal. It is suitable both for soup and for eating as a salad. At the same time, it is not at all necessary to cook soup in meat broth. Beans contain a large amount of protein, which is a great substitute for animal products. The satiety of the dish will remain at the level, and the calorie content will decrease

We need:

Beets - 1.5 kg.
Tomatoes - 1.5 kg.
Pepper - 0.5 kg.
Carrots - 0.5 kg.
Onions - 0.5 kg.
Beans - 300 gr.
Vegetable oil - 250 ml.
Vinegar 9% - 80 ml.
Salt - 1 tbsp / l.
Sugar - 100 gr.

Preparation:

Wash the beans well, fill them with water in the evening and leave them overnight. In the morning, rinse again, fill with water about two fingers, boil until half cooked. Salt water

Rinse the carrots, peel, rub on a coarse grater. Peel the beets, chop with a coarse grater

Wash the pepper, remove the seeds, cut the stalk. Chop into strips. Peel the onion, cut into small cubes

Rinse the tomatoes, cut the stalk, mince.

In a large saucepan, combine prepared tomatoes and vegetable oil. Mix well, put on the stove, bring to a boil. We send the beets, half the vinegar, mix. From the moment of boiling, cook for 10 minutes.

Then we send onions, carrots, from the moment of boiling, cook for 10 minutes.

We put it in sterile jars, roll it up under the iron lids. We wrap it up and leave until it cools completely. Store at room temperature.

Good luck with your blanks!

Borsch dressing. Freezing in bags

This recipe will save you time. Vegetables are not heat-treated, which means they will retain their useful qualities

We need:

Beets - 1.5 kg.
Carrots - 0.5 kg.
Tomatoes - 0.5 kg.
Sweet pepper - 0.5 kg.
Onions - 0.5 kg.
Garlic - 100 gr.

Preparation:

Peel the onion, rinse and cut into small cubes

Wash the tomatoes, get rid of the stalk, chop into pieces

Wash the carrots, peel them, rub them on a coarse grater, or use a combine

We also wash the beets, peel, chop the same way as carrots

Garlic, finely chop with a knife

Mix the prepared ingredients well. We put them in bags in a thin layer. It is very convenient to use bags with a lock. Put the dressing in packages in the refrigerator so that the excess moisture evaporates. In the morning, close or tie the bags and put them in the freezer.

Bon Appetit! Happy blanks!

Dressing for borscht for the winter (without frying) in a slow cooker

A simple, quick recipe, but delicious at the same time. It will help save your time, and in winter it will delight you with a wonderful aroma. Prepare a dressing according to this recipe and you will definitely not regret it.

We need:

Beets - 700 gr.
Carrots - 500 gr.
Pepper - 200 gr.
Onions - 500 gr.
Tomatoes - 500 gr.
Vinegar 9% - 40 ml.
Sugar - 3 tablespoons
Salt - 1 tablespoon
Vegetable oil - 70 ml.

Preparation:

My carrots and beets, peel, rub on a coarse grater. We clean the pepper from the seeds, the onion from the husk, chop into small pieces. Chop the tomatoes finely

We shift the prepared vegetables into a saucepan from a multicooker

Let's prepare the marinade: In a deep bowl, mix the vinegar with salt and sugar, pour in refined sunflower oil. Stir, pour into the vegetable mixture

On the multicooker, set the "Quenching" mode, the cooking time is 40 minutes

We shift the finished gas station in containers, close it under an iron lid with a twist, or roll it up with a key. Turn it upside down, wrap it in a blanket, leave it to cool completely.

Bon Appetit!

Beetroot dishes are delicious, aromatic and bright. And what else do you need for the winter season when you want to decorate the table with juicy dishes with the smell of summer? Correctly cooked red beets for the winter for borscht.

Beets

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

Utensils

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

The cans are sterilized and steam sterilized using a saucepan. Place a metal sieve directly on a pot of water with inverted jars on top. The water boils, doused with steam, sterilization takes about 15 minutes, after which the cans are placed on a clean cloth.

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

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 tbsp. l. (9%) vinegar;
7 tbsp. l. Sahara;
2 tbsp. l. table salt;
1 kg of onion.

Preparation:

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

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

Put the beetroot blank into 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;
Bulgarian pepper - 1.4-1.5 kg;
parsley and dill - in a large bunch;
salt - 3 tbsp. l.

Preparation:

First, wash the vegetables and peel them. Tomatoes are minced or minced with a blender. The bell pepper is cut into small strips.
Carrots, beets and celery are grated 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 the fire. Simmer the tomatoes over low heat for 10 minutes.
Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
The finished dressing is quickly poured into cans and rolled up.

Ready-made grated vegetables will save time and will not ruin your manicure. You can cook borsch at any time without any hassle.
Ingredients:

Carrots 3 pcs.;
Beets 2 pcs.;
Packages are sealed.

Preparation:

Beets and carrots are peeled.
Vegetables are rubbed.
Vegetables are rubbed into different bowls.
Place the carrots in bags.
Add the beets.

Close the bags to release excess air. Place 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;
Onions - 500 g;
Tomatoes - 500 g;
Salt - 2 tbsp. l .;
Sugar - 3 tbsp. l .;
Water - 100 ml;
Vinegar - 50 ml;
Vegetable oil - 100 ml.

Preparation:

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.
Put everything in a large saucepan, add water, salt, sugar, oil and cook for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, stir and place hot in sterilized jars.
The jars are turned over, a blanket is wrapped and the blanks are left to cool completely. To cook borscht, you need to cook meat broth, add potatoes to it. When the potatoes are almost ready, add the canned food. Bon Appetit!

Preparation of pickled beets for the winter begins with the need to select whole, not spoiled root crops. Cut off the tip, top and peel. Then rinse with water and place in the starter container. Cover the top with a cloth and lightly weight.

To make the 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. The beets are fermented at a temperature of +20 degrees. From time to time, you will need to wash the load, remove any foam and clean the mold.
After 2 weeks, the root culture loses color and the brine turns ruby red. This sauerkraut is ready to go and you can eat it.

Such beet blanks are stored in a cool place until they are used. Once it's in use, you can transfer the sauerkraut to jars with screw lids and place them in the refrigerator.

Ingredients:

beets - 4.5 kg;
onions - 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.

Preparation:

Good large beets until cooked on the stove. Then let cool, after which you need to peel and grind 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 a ring, and if it is 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 required amount of tomato paste in water and pour everything into a container, followed by borsch dressing. The ingredients are mixed very thoroughly and everything is sent to the included oven.
We boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
Stir and cook for another 7-8 minutes under a closed lid on low heat.

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

If not everyone in your family likes 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 different proportions:

tomatoes and beets one and a half kilograms;
carrots and bell peppers - by a 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 leaves, ground pepper, cloves to taste and desire. Boil the spiced juice for 20 minutes.
At this time, grind the bell peppers in a blender or meat grinder and add it to the 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 be soft.
Place vegetables in a saucepan with juice and cook until desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until cooled.

How, where and how much to store

The 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 mouth-watering snacks until spring. Can be stored on the balcony, but only need to avoid frost. Usually, blanks are stored for no more than 2 years.

Video recipe

Cook together with the heroine of the video!

Thus, you know several recipes for cooking beets for the winter. All of them are easy to prepare, very tasty and healthy.

Main ingredients: Cabbage, Onion, Carrot, Tomato, Beet

Borscht for the winter with cabbage- a very tasty preparation, the recipe for which should be left in your notes already at the beginning of summer, so that at the time when it is time to harvest, you already knew the plan of action for sure. After preparing vegetables in this particular way, you will not only preserve their taste and benefits, but in the future you will also significantly save the time that you usually spend on preparing dinner, and on the table you will have an appetizing soup made from fresh ingredients at any time of the year.

Ingredients for cooking borscht for the winter with cabbage:

Fresh beets 800 grams
Fresh cabbage 800 grams
Fresh carrots 500 grams
Bulb onions 500 grams
Fresh tomatoes 500 grams

For the marinade

Vegetable oil (sunflower) 100 milliliters
Vinegar 50 milliliters
Water 100 milliliters
Salt 2 tablespoons
Sugar 3 tablespoons

Products are not suitable? Choose a similar recipe from others!

Kitchen knife, vegetable grater, vegetable peeling knife, saucepan, wooden spatula, sterilized jars with lids, tin wrench (if the lids are not screwed), kitchen towel, ladle, vegetable brush.

Cooking borscht for the winter with cabbage:

Step 1: prepare the beets.

Rinse fresh beets, brushing off all dirt and soil with a brush, remove the skin. Then cut off the tops and thin roots from the root vegetables. Grind the peeled beets with a vegetable shredder or a special food processor, but a regular medium grater will do just as well.

Step 2: prepare the cabbage.

Rinse the cabbage and peel off the upper withered leaves from it, do not forget to remove the bitter stump. Chop the remaining juicy leaves into thin strips using a knife, food processor or a special grater.

Step 3: prepare the carrots.

Rinse the carrots with a brush and peel like beets, cutting off any excess. Grate prepared vegetables.

Step 4: prepare the onion.

Peel the onions and cut off the remnants of tops and roots, then rinse the vegetable. Divide the peeled onions into halves and cut into thin half rings.

Step 5: prepare the tomatoes.

Tomatoes very gently so as not to crush, but rinse very thoroughly, cut out the seal remaining from the stalk. Cut the prepared vegetables into thin slices or large cubes.

Step 6: marinate the borsch with cabbage.

Put a large saucepan on the stove, pour all the prepared vegetables into it, pour in the right amount of water and vegetable oil, add salt and sugar. Stir everything and cook for 20 minutes... And do not forget to stir vegetables during cooking. Once the cooking time has passed, add the vinegar, mix again and remove from heat.

Step 7: prepare borscht with cabbage for the winter.

You need to lay out the borscht in sterilized jars immediately after cooking, while it is still hot. It is best to do this with a ladle, tamping it tightly with the back of the contents of the cans. Finally, wrap your blanks, wrap them with a tea towel or blanket and wait until they cool. Then remove the borscht with cabbage prepared for the winter in a dark place, where it will wait in the wings.

Step 8: serve borscht with cabbage, prepared for the winter.

Borsch with cabbage, prepared for the winter, is very easy to serve. First of all, you need to cook meat broth, add potatoes, and for 10-15 minutes until ready, put canned vegetables in a saucepan with soup. Then pour the finished dish into portioned plates, add sour cream or mayonnaise and eat with pleasure.

Recipe tips:

- Sometimes bell pepper can be added to other ingredients in this dish.

- In fact, borscht for the winter can be served not only as a soup, but also as a salad, seasoning it with sour cream or mayonnaise, as well as a side dish, heating it in a frying pan or stewing meat in it.

- It is best to roll borscht for the winter in small jars of 0.5 or 1 liter each.

Borscht for the winter with cabbage

Borscht for the winter with cabbage is a very tasty preparation, the recipe of which should be left in your notes already at the beginning of summer, so that at the time when it is time to harvest, you already knew the plan of action. After preparing vegetables in this particular way, you will not only preserve their taste and benefits, but in the future you will also significantly save the time that you usually spend on preparing dinner.

Borscht for the winter with cabbage in jars: recipes with photos

A pre-prepared dressing for borsch with beets, carrots and cabbage is very helpful in the cold winter. In summer, this dish is prepared from freshly harvested vegetables and then placed in sterile jars.

The main component in this case will always be beets. And the rest of the vegetables can be added to taste - onions, carrots, potatoes and even peppers.

Now, when you decide to pamper the family with borsch, you just need to open the jar and pour the vegetable mixture from it into the rich broth. In just a few minutes, you will receive a ready-made dish. In this article, we will consider the most delicious recipes for preparing borscht dressing for the winter in cans.

Dressing for borscht with cabbage

The first thing we will do is cut the washed tomatoes into small slices. Next, remove all the seeds from the bell pepper and chop it into small wedges.

Then pour the sliced tomato slices and bell peppers into the water. Chop finely onions and put them in a saucepan. Next, add chopped cabbage and grated carrots.

Now mix everything well, add salt and add sugar. After the vegetables have boiled, they need to be cooked for five minutes.

While the vegetables are simmering over low heat, prepare the jars. Wash them thoroughly with baking soda. Be careful - in no case should there be cracks, chips, or any stains on the cans. Dishes with flaws will not work for preservation.

Place the washed cans upside down on a mantover. You can place covers for them nearby. Sterilize your jars for about 15 minutes.

There is one more way of sterilization - in a microwave oven. To do this, pour some water into the jar and heat it in the microwave for five minutes. After that, the remaining water must be poured out of the jar. Boil metal lids for 5-7 minutes.

It is interesting! In fact, there are many types of borscht. Some cook it in meat broth with the addition of bacon, others like borsch with mushrooms more. Still others add chicken, turkey or even fish to this dish. Borscht is served both hot and cold. The latter is usually prepared in the summer on the basis of kefir and beets. For taste, boiled eggs and fresh herbs are added to it.

Dressing for the winter without vinegar

To make this delicious and healthy dressing recipe, first of all take onions and chop them. Then trim the onion rings in sunflower oil.

Then take the tomatoes, boil them with boiling water and carefully peel them off. Cut these vegetables into cubes. Then chop the rest of the vegetables, except for the beets, put them in a saucepan and simmer for about half an hour.

Grated beets are added last to this dressing. If you do this earlier, it will lose its rich red hue. Simmer the vegetable mixture in a saucepan for 15 minutes. After that, you need to add lemon juice to it and move it carefully. Without delay, divide your vegetable mixture into the pre-prepared jars.

Keep the rolled up jars of vegetable mixture in a warm place until it cools, and then transfer them to the cellar.

Fact! Borscht is one of the most ancient dishes of Slavic cuisine. Mentions of it in cookbooks date back to the 16th century. There is an assumption that at first it was prepared from an edible plant, hogweed, and only after that they began to add beets to this dish.

Borscht with beans for the winter

The following dressing recipe will appeal to bean lovers. If you have never cooked borscht with it, first we advise you to make several jars in order to try it - whether you like it.

In order to prepare a dressing according to this recipe, the beans must first be filled with water and boiled. After that you need to fry - chop the vegetables and fry in sunflower oil. In the process, add some water, sugar, vinegar and salt to them. Simmer for half an hour.

Fact! Bean borsch is perfect for fasting. To prepare it, boil cabbage and potatoes in advance and add a couple of dried mushrooms to them for flavor. Now it remains to add dressing with beans to the vegetables and the delicious, aromatic borscht is ready.

Winter dressing for borscht with hot pepper

This recipe will appeal to lovers of "spicy". To prepare it, you will need hot pepper.

Wipe the peppers with tomatoes through a meat grinder. Then take the beets and carrots and simmer them in a frying pan for a quarter of an hour. Add the remaining vegetables, salt, bay leaf to them and simmer under the lid for about an hour.

The filling is ready. Spread it out in sterile jars, roll it up and place in a warm place.

Note! Bitter pepper is useful because it contains a huge amount of ascorbic acid. Thanks to this, it allows you to strengthen blood vessels, cleanse the body of accumulated toxins and toxins, and lose weight. Also, this vegetable is an excellent helper in the period of colds.

Refueling in a multicooker for the winter

To prepare this simple dressing, you will need the following ingredients:

First of all, grind the beets on a coarse grater. Next, peel the tomatoes. To do this, make cross cuts on each and them and dip them in boiling water. Then remove the tomatoes from the water and remove the skin.

Divide the tomatoes in half, remove the stalk and purée using a blender. Now salt the vegetables. Try to see if there is enough salt.

Put out the dressing under the lid in a multicooker for 1.5 hours. In this case, the "extinguishing" mode must be activated.

Spread the workpiece over hot glass jars and tighten. Banks must be left warm, and then removed to a cool room. From the above ingredients, you will get about six half-liter cans of dressing. That's about thirty servings.

Borscht for the winter with cabbage and tomato juice

It is not necessary to fry vegetables for cooking borscht according to this recipe. You can adjust the taste of the borscht, depending on the amount of vinegar added. The more vinegar, the more acidic your meal will be.

First, chop the tomatoes in puree. For this we need a meat grinder or blender. Finely chop the cabbage with a knife. Next, we will clean and chop the rest of the vegetables - onions, carrots, peppers.

Put a saucepan with tomato juice and other vegetables on moderate heat. After the vegetables have boiled, skim off the foam and add cabbage to them. Then let this vegetable mass boil for 10-20 minutes over low heat. Stir the dressing frequently and do not let it burn.

Add salt, sugar to the boiling mass, pour vinegar. Transfer the dressing to sterilized jars, seal them with lids and wrap them in a warm blanket until they cool.

On a note! Despite the fact that the borscht itself is very tasty, it will look a little poor at the moment of serving, if nothing is added to this dish. What is suitable for this purpose? Firstly, pampushki made from fresh white bread with garlic, and secondly, lard from the freezer with meat streaks, cut into slices. In addition, garlic and green onions will perfectly complement borscht. And of course, this dish will not do without sour cream. Be sure to add the spoon to the finished dish right before serving.

Borscht for the winter with potatoes

What a borscht without potatoes! It's great that you can also cook this dish in advance, and then just roll it up in jars.

To do this, you need to purchase:

Wipe tomatoes, carrots, and beets using a food processor. Chop the onions with a knife, chop the potatoes too, cutting them into cubes. Chop the white cabbage finely.

Fry - Combine onions, beets and carrots in a skillet. Simmer for about 15 minutes. Finally, add tomatoes, vinegar and spices.

Add the white cabbage, peppers and potatoes last to the overcooking. Leave to simmer for another half hour.

Even novice housewives can make a dressing for borscht for the winter, but it will be great to cook borscht from it on a winter evening. Try a few recipes and decide which one you and your family will like best.

Borscht for the winter in banks: simple recipes with cabbage

During the season of harvesting vegetables, you can prepare a real borscht for the winter in jars. Simple recipes with delicious borscht cabbage for the winter are presented in the article.

Recipe for preparing borscht for the winter with cabbage

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is a great solution to keep autumn vegetables, fragrant, rich in vitamins and greatly save time and money in winter. Almost all the borscht is already in the jar, it remains to boil the meat, boil the potatoes and add the dressing for the borscht with cabbage to the pan.

Many consider this preparation pointless, since all vegetables for borscht are available all year round in stores. I think differently, firstly, vegetables will increase in price three times and will no longer be of the best quality,

and secondly, I do not like the cold and I do not want to run to the shops for carrots or cabbage in a snowfall or bad weather. It's easier for me to work in the fall and close a few jars of borscht dressing.

And in winter, get them out of the bins, open them with great pleasure, which was not too lazy in the fall and cook delicious borscht. In addition to borscht, by opening a jar, you will receive a full-fledged salad, an appetizer or a full-fledged vegetable side dish for meat or poultry.

Dressing for borscht for the winter with cabbage

The site already has a recipe for dressing for borscht, but without cabbage. I took the first recipe as a basis, slightly changing it. I decided to add tomato paste and a little more vinegar.

Yes, if your tomatoes are not very juicy, then it is better to take a little more of them to get more juice.

The amount of ingredients is calculated for a 5-liter pot "to the eyeballs"

tomatoes - 1-1.2 kg
onions - 0.5 kg
carrots - 0.5 kg
sweet pepper - 0.5 kg
beets - 1 kg
white cabbage - 0.5 kg
odorless vegetable oil - 125 ml
vinegar 9% - 5-7 tablespoons
sugar - 1 tablespoon
salt - 1 level tablespoon
tomato paste - 3-4 tablespoons
garlic - 7-8 cloves

Dressing for borscht for the winter with cabbage

Dressing for borscht is very simple to prepare. From my experience I will say that it is better not to cook it a bit, than to cook vegetables until cooked or digest it. Firstly, it will come when it cools under a blanket or a terry towel, and secondly, even if you add the dressing to the broth with potatoes and immediately remove it from the heat, it will still reach you while the borscht is infused.

All vegetables according to this recipe are placed in a saucepan with an interval of 5-7 minutes, I usually take 5 minutes. Therefore, to save time, it is better to prepare the bookmarks in batches in sequence.

The first batch of vegetables is onions, carrots, tomatoes and peppers. Moreover, add the pepper to the pan immediately, without waiting 5 minutes. The second is beets. And the very last step is to add the cabbage 10 minutes before cooking, otherwise it will boil down. All vegetables are cut as you used to cut them for borscht, well, maybe a little larger.

So, let's begin. Onions need to be peeled, washed and cut as you like, I usually cut into borscht in small cubes, and now I cut a quarter into rings.
Rinse and peel carrots. I grated the carrots on a coarse grater.
Tomatoes. Wash them and grind them with a blender or pass them through a meat grinder. You can just chop finely.
Bulgarian pepper - wash, remove the seeds and cut it as we used to cut it for borscht.
Heat vegetable oil in a saucepan, put onion in it and fry on fire above average for 5-7 minutes.
Add carrots and fry for 5-7 minutes. Then pour in the tomato puree and immediately add the chopped pepper. Simmer by closing the lid over medium heat for 5-7 minutes.
While vegetables from the first batch are fried and stewed, we are busy with beets. Wash, clean and rub on a coarse grater. Add the beets to the pan to the vegetables, pour in the vinegar and vegetable oil, salt and add sugar. I advise you not to add all the vinegar at once. Let it cook, and at the stage of laying the cabbage or a little earlier, take a sample and adjust it to your taste.
Stir the vegetables and cook with the lid closed over a low-medium heat for about 30-35 minutes. I repeat, try and look at your taste, but it is better that the vegetables are a little undercooked, they will "reach" in cans.
While the borscht dressing is being cooked, let's start with cans, lids, garlic and cabbage.
First, let's prepare the jars and lids. Wash them thoroughly with any detergent, I usually send them to the dishwasher, and then the neck again with my baking soda. I sterilize jars in the microwave, for a jar for 1 minute, and lids in boiling water for 7-10 minutes.
We clean the cabbage from the top leaves and chop it into borscht as usual.
Peel the garlic and pass it through a press or finely chop it.
After 30-35 minutes after laying the beets, add cabbage, tomato paste and chopped garlic to the pan. Mix everything, leave on low heat under a lid for 7-10 minutes. After 3-4 minutes we taste, if necessary, add vinegar, sugar or salt. The cabbage should be almost undercooked.
At this time, we sterilize clean cans and lids.
We pour hot dressing for borscht into hot cans, wipe the neck of the cans with a cotton pad dipped in alcohol or vodka to be sure of sterility and twist.
We turn the cans over, cover them with a terry towel or a blanket and leave them to "reach" until they cool completely.

Dressing for borscht for the winter with cabbage ready! I literally opened the jar a day later, it was chilly outside, it was snowing and raining, and I didn't want to go outside at all, and I cooked borscht. I really liked both the taste and the speed of preparation. I usually cook lean borscht without meat, it took me 15 minutes))) The taste is excellent))) Advice, add the dressing when the potatoes have already boiled, taste it, add a couple of leaves of lavrushka and immediately remove from the heat.

Let it brew under the lid for at least 20-30 minutes and you can invite to the table)

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Dressing for borscht for the winter with cabbage

Dressing for borscht for the winter with cabbage is a great solution to keep autumn vegetables, fragrant, rich in vitamins and greatly save time and money in winter. Almost

Borscht for the winter in banks - 8 recipes for preparation

Harvesting borscht in jars for the winter will become a real lifesaver for the hostess. Its recipes are very different. All that remains is to choose the most suitable one for yourself and please your family with a delicious rich soup prepared in record time all winter.

Borscht for the winter in cans - a classic recipe with cabbage

The classic recipe for harvesting borscht for the winter includes not only beets and carrots, but also cabbage. It is prepared quickly and easily. For such a dish you need to take: 1 kg each. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g of salt, 160 g of sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a coarse grater.
Carrots and onions are fried until soft, after which the rest of the vegetables are sent to them. All together the ingredients are stewed for 12-15 minutes over low heat.
It remains to add a little more oil, water, salt, sugar and acetic acid. The mixture is stewed under a closed lid over low heat for about half an hour.

The resulting blank is poured into pre-prepared cans and rolled up with lids. The containers are turned over and wrapped in a blanket until they cool completely.

Cooking recipe without vinegar

If you decide to prepare a borscht preparation without vinegar, then lemon juice (1 fruit) will help replace this ingredient.

From such a “semi-finished product” the soup will end up being much tastier than from old stale vegetables. Also for the preparation you need to take the following ingredients: 1 kg each. beets and tomatoes, 400 g each onions and carrots, 150 g fresh cabbage, oil for frying, salt.

The beets are thoroughly washed, but not cleaned. The vegetables are cooked over high heat until soft.
The onions are sautéed in butter or vegetable oil.
Tomatoes are doused with boiling water, get rid of the skin, and then cut into large cubes.
The carrots are grated, and the cabbage is finely chopped with a sharp knife.
All vegetables prepared in advance, except for beets, are stewed in a thick-walled pan for at least half an hour.
After the specified time has elapsed, beets grated on a coarse grater are added to them, after which the mass is cooked for at least 15 minutes.
It remains to add vinegar salt to the ingredients and transfer the workpiece to sterile jars.

Such borscht can be both vegetarian and rich meat. It all depends on what additional components the hostess chooses for him in winter.

In jars without cabbage

Surely there are those chefs who do not like cabbage in borscht. Especially for them, there are recipes without this vegetable. It is best to make such a preparation in meat broth (4 liters). You will also need to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g of sea salt, 220 g of sugar, 1 tbsp. vegetable oil.

First of all, all vegetables are washed, peeled and cut in any convenient way. Beets and carrots are best grated on a coarse grater.
After chopping, all vegetables are mixed in a deep container and thin slices of garlic are added to them.
Any vegetable oil, vinegar, broth, sugar and salt are mixed in a saucepan. Vegetables are laid out to them, and the container is sent to medium heat.
When the liquid boils, the heating temperature is reduced to a minimum, and all the ingredients are cooked for another 35-40 minutes.
The future borscht is poured hot directly into prepared cans and rolled up.

If desired, cabbage can be added to the soup during further cooking.

Spicy borscht recipe

The recipe will most of all appeal to lovers of spicy piquant dishes. Of course, you can't do without garlic (6-7 cloves) and hot red pepper (2 pods). In addition to them, for the preparation of the dish will also be used: 3 kg. tomatoes, 2 kg each. carrots and white onions, salt, any seasonings and vegetable oil.

Tomatoes together with hot red peppers are passed through a meat grinder. The resulting puree will become the basis for the future borscht.
Chopped onions, carrots and beets are fried in vegetable oil until soft.
Vegetables are poured with tomato-pepper puree and simmered over low heat for about 1 hour. Already at this stage, you can add salt, your favorite seasonings and finely chopped garlic to them.
After the specified time has elapsed, the workpiece is rolled into cans.

As a seasoning, it is better to take a ready-made spice mixture designed specifically for borscht.

Borscht for the winter with beans

Borscht with beans always turns out to be especially satisfying. Legumes in it perfectly replace potatoes. In addition to 300 g of white beans, you need to take: 2 kg each. beets, white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each of salt and sugar, 170 ml. vinegar.

Beans are soaked in water overnight.
Beets, carrots, onions and pre-blanched tomatoes are chopped in any convenient way.
Boiling water and oil are added to the chopped vegetables, as well as sugar, salt and vinegar.
The future preparation of borscht for the winter, along with the beans, must be stewed for at least 40 minutes over low heat, and then rolled into jars hot.

Some housewives decide to take canned beans for the recipe under discussion. But in this case, the workpiece cannot be stored for a long time.

Recipe with the addition of green tomatoes

If the hostess has a lot of green tomatoes (2 kg.) In stock, then they can also be used to prepare a "semi-finished product". You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g of sugar, 50 g of salt, 1 tbsp. l. vinegar, oil.

All vegetables are chopped and stewed in a pan with vegetable oil for at least 40 minutes.
It remains to add vinegar, salt and sugar to these ingredients, and then leave the mass on the fire for another 25 minutes.
At the very end, the dressing is laid out in prepared cans and canned.

Green tomatoes will make the borscht look unusual and very appetizing.

With the addition of beets

If you want the classic borscht, familiar to everyone, to turn out from the prepared dressing, then you should take a large amount of beets for it (at least 3 kg.).

In addition to beets, you will also need to use: 1 kg each. fresh tomatoes, white onions, cabbage and carrots, 230 ml. table vinegar, 220 g of sugar, 100 g of salt, oil. It should be noted that beets for borscht for the winter should be slack, dense when pressed.

Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are grated on a coarse grater. You can make your task much easier by using a food processor.
The future dressing is stewed right in a thick-walled saucepan for at least half an hour (with the addition of vegetable oil).
After adding sugar, salt and vinegar, the ingredients are cooked for another 15 minutes.
It remains to spread the cow parsnip directly hot in prepared glass containers and roll up.

From the specified number of products, 7 liter jars of dressing should be obtained.

With sweet bell pepper

Sweet bell pepper will make the borscht taste special. It can also be used to prepare soup for the winter. It is allowed to use both red and yellow peppers (1 kg.). And, in addition: 1.5 kg each. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

After preliminary grinding, all vegetables (except for pepper) are placed in a cast iron pan, poured with oil and stewed until soft.
After about 25-30 minutes, water is added to them and the ingredients are brought to a boil.
After laying the Bulgarian pepper, the procedure is repeated again. After boiling again, you can add vinegar, sugar and salt to the pan. The mass is simmered over low heat for another 25 minutes.
Last but not least, chopped parsley is placed in the container, and the liquid is brought to a boil again.
It remains hot to pour the future dressing into cans and roll up.

Best of all, the workpiece is stored on the bottom shelf of the refrigerator, in the cellar or basement.

In winter, every housewife can open a dressing prepared according to any chosen recipe, add meat, potatoes or other ingredients to it and quickly get a delicious rich soup. She doesn't have to waste time chopping vegetables and frying them.

Borscht for the winter in banks - 8 recipes for preparation

Rich, aromatic and delicious borsch with cabbage is considered the most ancient soup. It was prepared in the days of the Roman Empire. And today the main dish does not lose its relevance. "Red" soup is popular in many countries of the world, including Russia. There are many borscht recipes, but all of them are united by the indispensable presence of beets in the composition. It is this vegetable that gives a beautiful color to the dish.

Cooking borscht is troublesome. Classic borscht is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every hostess can carve out so much time for cooking. Therefore, savvy housewives have come up with a great way to shorten the time interval for cooking borscht - a dressing, which includes, if not most of the components, then half of them are definitely present.

With such a preparation, it is possible to cook borscht according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted plus of borsch dressing is the ability to use it as an independent dish, like a winter salad.

The content of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for preparation. It is permissible to put slightly crumpled tomatoes or burst roots. Vegetables spoiled or rotten in half should be excluded from the seasoning. Otherwise, the cans will swell and the blanks will become unusable.

To prepare a high-quality dressing, you need to follow only two rules.

Any, even the smallest damage from the products must be removed. Cracks, specks are cut off along with a thin layer of the vegetable unaffected by the change.
Moldy products are not used. Moreover, it does not matter which area of the product is infected with mold. Even if the white fluff has affected a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from damage - fungal spores do not die from high temperatures.

Dressing for borscht for the winter recipes

The standard ingredient in borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of dressing preparation - with blue, white cabbage, beans, carrots. Those who prefer spicy dishes can try to make a dressing with apples.

To increase the shelf life, the workpiece is boiled on the stove or languished in the oven. It is also permissible to use a multicooker for these purposes.

The seasoning is considered classic. Indeed, it contains products that are traditionally put in borscht. The basis of the preparation is beets, tomatoes, sweet red peppers and carrots. Root crops rub on a coarse grater. You can use a "Korean" grater. It is permissible to add garlic or chili peppers to the workpiece. You can increase the amount of onion or prepare the seasoning without it at all.

Products:

1000 g of beets;
0.9 kg of carrots and the same amount of tomatoes;
0.7 kg of sweet pepper (desirable red);
a pound of onions;
70 g of table salt;
100 g sugar;
0.3 liters of lean oil;
70 ml vinegar (9%);
3 lavrushkas;
8-10 black peppercorns.

Algorithm:

Remove the peel from carrots and beets. Grind with a grater.
Free the pepper from seeds. Cut into thin cubes.
Rinse the tomatoes, put them in a cup and pour boiling water over for half a minute. Remove the skin, grind with a blender or twist with a meat grinder.
Cut the onions into cubes.
Put all the components in a container (preferably enameled).
Put on the stove. Boil.
Screw on the heat and simmer for 40 minutes.
Sterilize small cylinders.
Put the hot seasoning in glass containers, seal with lids.
Banks set upside down, wrap, leave to cool completely. Store in a cellar.

This dressing will add an unusual taste to the borscht. Blue is a healthy vegetable that contains substances that can prevent cancer. However, the high fiber content does not allow the use of eggplants during exacerbations of diseases of the stomach and intestines. Nevertheless, a couple of jars of such seasoning for borscht in your arsenal will not hurt.

Products:

a kilo of beets;
200 g of blue and the same amount of bell pepper;
0.2 kg of onions and carrots;
4-5 large garlic cloves;
50 g sugar;
30 ml vinegar;
15 g table salt;
150 ml of vegetable oil.

Algorithm:

Rub peeled carrots and beets with a grater.
Peel the onion and chop it.
Select seeds in pepper and cut into small cubes.
Rinse the blue ones, peel them if desired. Cut into cubes.
Place the components in an enamel bowl.
Salt, add oil.
Put on the stove. Simmer for about 40 minutes over medium heat.
Add sliced garlic, sweetener, vinegar.
Boil for 15 minutes.
Dispose of the hot filling in sterilized cylinders. Seal up.

Such a preparation will come to the rescue if there is absolutely no time for cooking borscht. This is almost ready-made borscht. For a full-fledged soup, you just need to prepare the broth and throw potatoes into it.

Products:

1 kg of beets;
0.3 kg each tomato, bell pepper and carrots;
a kilo of cabbage;
17 g table salt;
80 g sugar;
70 ml of 9 percent vinegar;
80 ml of vegetable oil.

Algorithm:

Peel the beets and carrots. Grate.
Remove seeds from pepper, cut into any pieces.
Chop the cabbage finely.
Pour boiling water over the tomatoes for a minute, remove the skin. Grind in mashed potatoes with a blender.
Mix all ingredients in a saucepan.
Put on low heat and simmer for at least 30 minutes.
Expand the workpiece into prepared cylinders. Seal up.

This variation of borsch dressing is perfect for cooking borscht on fast days or for a vegetarian menu. The cooking time is also reduced due to the fact that there is no need to cook the broth. In addition, beans are high in vegetable protein.

Products:

a kilo of beets;
a kilo of carrots and the same amount of tomatoes;
a kilo of onions;
1 and 1/2 cups dry beans
a glass of vegetable oil and boiling water;
0.5 cups of crystal sugar;
50 g salt;
5 large spoons of vinegar.

Algorithm:

Soak beans in cold water for 5-6 hours, best done overnight. Boil for 20 minutes. The beans should be half raw.
Peel and grate the carrots with beets.
Chop the onion.
Peel the tomatoes. To do this, hold the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
In a deep saucepan, fry the beets, onions and carrots in a little oil.
Add beans, tomato puree, salt, sweeten, pour in oil, boiling water.
Boil over medium heat for 20 minutes.
Pour in vinegar.
Protomit the workpiece for another 10 minutes.
Pour hot into sterilized jars. Seal up.

An unusual, piquant and sweet and sour borsch dressing is obtained according to this recipe. To get a balanced flavor for the seasoning, choose sweet beets and sour apples. The blank can also be used as a cold snack.

Products:

a kilo of beets and apples (always sour);
0.25 kg of onions;
25 g salt;
150 g sugar;
15 g vinegar.

Algorithm:

Peel the beets, cut into small random pieces.
Peel the peel from the apples, cut the core, cut into 4 pieces.
Peel the onion and chop it coarsely.
Chop the prepared vegetables in a convenient way to a puree consistency.
Put the fruit and vegetable puree in a saucepan, add salt and sugar.
Put on low heat. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Add vinegar. Mix. Put out another 6 minutes.
Put the hot filling in cylinders. Seal up.

Borsch dressing can be made without using vinegar. The taste will remain unchanged. And the seasoning is stored for a long time, as well as the uscus. If you want to give the seasoning a little sourness, then you can add a little lemon juice or ordinary citric acid in powder to the composition.

Products:

1 kg of beets;
1 kg of carrots;
1 kg tomato;
1 kg of onions;
1 kg of bulgarian pepper;
a glass of odorless vegetable oil;
a bunch of greens;
a tablespoon of salt;
head of garlic;
hot pepper according to preference.

Algorithm:

Grate peeled beets, carrots and onions on a coarse grater.
Chop the pepper thinly.
Heat 2 tablespoons in a saucepan. butter and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water, remove the peel.
Grind tomatoes and hot peppers in mashed potatoes with a blender.
Add tomato puree to vegetables in a saucepan.
Pour in half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and put in the blank.
Add chopped greens to the total mass.
Pour in 1/2 tablespoon of salt, after having tasted the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Arrange hot seasoning in cylinders. Roll up.

A multicooker will help out if there is not enough free time. The seasoning is prepared simply and quickly. The taste and aroma are the same as those cooked on the stove.

Products:

0.7 kg of beets;
0.5 kg of onions and carrots;
0.2 kg of sweet red pepper;
0.5 kg tomato;
1 tbsp salt;
3 tbsp Sahara;
40 ml of table vinegar;
70 ml of vegetable oil.

Algorithm:

Grate peeled carrots and beets.
Remove seeds from sweet pepper. Slice.
Remove the husk from the onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multicooker.
Combine sugar, vinegar, salt and oil in a separate plate.
Mix the brine well. And add to the vegetable mixture.
Cook the seasoning for about 40 minutes in the "Stew" mode.
Arrange the hot filling in containers and seal.

This version of the seasoning can rightfully be called vitamin. Vegetables are not cooked and frozen raw. This allows you to save almost all the nutrients. It is best to freeze the workpiece in bags or containers in small portions, at a time.

Products:

0.75 kg of beets;
0.25 kg tomato;
0.25 kg of bell pepper;
0.25 kg of carrots;
0.25 kg of onions;
50 g of garlic.

Algorithm:

Remove the husk from the onion. Cut into small cubes.
Cut the tomatoes into slices.
Peel the carrots, grate.
Peel the beets and grate.
Remove seeds from pepper, chop into thin strips.
Chop the garlic with a knife.
Mix all the ingredients in a saucepan or bowl.
Arrange in small portions prepared in advance.
Refrigerate for 8-10 hours.
Tie up the bags and put them in the freezer.

Frozen dressing for borscht with beets 2 option

This variation of borsch seasoning is considered the most "lazy" one. To prepare it, you need a minimum of components and time. Ingredients can be taken in any proportion.

Products:

0.7 kg of beets;
0.7 kg of carrots.

Algorithm:

Peel vegetables. Grate.
Put in a saucepan and mix thoroughly.
Divide in small portions into sachets.
For 8 hours, put the bags in the common compartment of the refrigerator so that the moisture evaporates.
Transfer the prepackaged seasoning to the freezer.

Making borsch dressing is easy. The beauty of recipes is that you don't have to follow the proportions of the foods. You can increase or decrease the amount of ingredients to your liking. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and aromatic.