What to do with beets for the winter. Beets for the winter - recipes in jars are very tasty

What to do with beets for the winter. Beets for the winter - recipes in jars are very tasty - pickled, canned, beet salad and dressing

13.09.2019 Bakery

It should be noted here that beets are not just a tasty root vegetable, but also healthy. By the amount of vitamins contained, and, consequently, by the benefits for human body this vegetable is the leader among its fellows. Beetroot dishes help fight cancer cells, constipation, affect brain activity and significantly increase endurance.

Simply put, this is a whole complex of vitamins that pharmacies offer us to buy for a lot of money. But why, when nature is already giving us free help? And beet preparations for the winter are the best confirmation of this.

And now let's get acquainted with very tasty beetroot recipes, for sure there are those in the kitchen arsenal of any housewife.

Caviar "Tenderness"

Required Ingredients:

beets - 1.5 kg;
eggplant - 1.5 kg;
apples - 1.5 kg;
sugar - 5 tbsp. l .;
salt - 1.5 tbsp. l .;
vegetable oil - 80 g.

Grind beets, apples, eggplants into equal ribbons of any thickness. Mix the crushed ingredients, salt and spread in the specified quantities. Keep on fire for 55 minutes. Put the resulting mass in a pan and put it on the minimum heating level for 30 minutes. The lid must be closed all this time. Then remove the lid and keep it on the stove for another 20 minutes. After cooking, distribute the caviar into the container.

Beetroot borsch

The easiest and most favorite way to store beets for the winter with housewives is to prepare borscht. They are done very simply and quickly. Beets should be thoroughly washed, peeled and cut into thin strips. Put the peeled vegetable in plastic bags and put in the freezer.

The method is very popular, since there is hardly a person who, in the winter cold, will refuse fresh vegetables in rich borscht. Note that other components of borscht are added to such winter dressings from beets: carrots, lettuce, cherry tomatoes, peppers (can be stored in the freezer in the same way as beets). In addition to fresh frozen vegetables, pickled or pickled beets can be used.

We invite you to familiarize yourself with an interesting recipe for borscht from beets harvested for the winter.

Beetroot borscht "Koketka"

Borscht with pickled beets "Koketka" will appeal to representatives of absolutely any cuisine, and you will definitely be asked for a recipe. True, its preparation will require certain material costs, since there are more ingredients here than in traditional borscht.

Required Ingredients:

So, we set the chicken to boil in cold water so that the water slightly covers the bird. Here we immediately add onions, peeled carrots and herbs. Bring the water to a boil and remove the resulting foam, then put it on a small fire and close the lid. We are waiting for the chicken to be fully cooked (about an hour).

To avoid any foam in the pan, remove the chicken, strain the broth, wash the pan, and then refill it with strained broth. At this time, peel the poultry from the skin and divide it into thin fibers, periodically sprinkle with broth so that the chicken does not dry out.

Next, cut the potatoes into small cubes. Cut the cabbage into thin ribbons. Following the advice of nutritionists, you can first pour this vegetable with boiling water, let it boil and cook for about 10 minutes. This is done in order to get rid of the cabbage trace elements that cause the unpleasant feeling of heaviness in the abdomen. After this procedure, add it to the broth.

Then we cut the peppers in half, remove the seeds and send the vegetables to the microwave for 7 minutes. Then we take them out and easily remove the skin.

Canned tomatoes are a great substitute for fresh ones in winter. Grind them with a blender. Grate the carrots and put them in a pan with a piece of butter (this will allow the vegetable to retain nutrients). After a few minutes of frying, add the chopped tomatoes and simmer over the fire for 5 minutes.

Finally, we got to the beets. Pickled beets can be purchased or made with your own hands. We extract the beets from the jar and three of them on a coarse grater. My beans.

When all the ingredients are ready, add potatoes, frying, peppers and beans to the broth. Then add the prepared chicken pieces, finely chopped hot red pepper, chopped garlic, salt, bay leaf and seasonings of your choice. Pour in the marinade in which the beets were canned, mix and put a tablespoon of honey. We keep on fire until boiling. After that, simmer on low heat for 10 minutes. Add olives.

Beetroot salads and dressings

You can add beets to almost any salad. When it comes to diet and nutritious low-calorie salads, a winter beet and carrot salad recipe is the best choice. Also, this tandem goes well in the preparation of dressings.

Dressing with beets and carrots for the winter is prepared according to the following recipe.

Required Ingredients:

We wash and clean all the vegetables. We clean the beets, carrots, peppers from the skins, from the latter it is necessary to remove the stalk with seeds. Then the carrots and beets must be grated on a coarse grater. Cut the onion into half rings, pepper into thin cubes. Whisk the tomatoes in a blender. Cut the greens on the board.

After cutting vegetables, they must be placed in a pan and pour 50 g of oil (i.e. half), mix and add tomatoes and herbs. After 20 minutes, add the other half of the butter and simmer over the fire for about half an hour. When the cooking time comes to an end, add the garlic. We turn on the fire at full power for 3 minutes. Remove the pan from heat, dilute with vinegar and stir.

Next, we evenly distribute the mass over the cans and roll them up. When they have cooled down, we place them in the cellar or in the refrigerator until winter. Such a dressing with beets and carrots in winter will be an excellent reason to please your family.

Beet and carrot salad "Prague"

The beauty of this delicious beetroot recipe is that it can be eaten all winter as a salad or a side dish, or as a separate dish as a dressing. It's quick and tasty anyway. So, we need:

Beetroot was born wonderfully well! There are a lot of vegetables, large, juicy. This is undoubtedly very good, but what to do with such a crop? There is no cellar, so most of the beet will disappear. Homework always comes to the rescue in this case. We invite you to consider the best recipes with a beet for the winter, which will allow you to preserve the royal harvest and provide variety on the table in the cold season.

There are infinitely many recipes for beetroot harvesting - they are all original and useful

How to prepare beets?

Beets are often overlooked. But in fact, this simple, cheap and affordable vegetable bypasses many of its "closest relatives" in terms of nutritional value and healing qualities. Beetroot is the prevention of cancer, intestinal problems, as well as an additional "motor" for the brain, which increases the activity of its cells. If you use this root vegetable daily, you can significantly improve your health, while saving a significant amount of money. And preservation of a beet for the winter will allow you to get vitamins all year round. So, let's go to the kitchen.

Pickled beets

Marinated beetroot for the winter is not only an excellent appetizer, it can be added to salads or served as a side dish with meat or fish.

Prepare ingredients:

beet - 900 g;
horseradish root - 20 g;
sugar - 55 g;
citric acid - 2 teaspoons;
water - half a glass;
salt to taste.

Cooking process.

We wash the beets, fill with water and boil until tender.
We peel our main ingredient and rub on a beetroot grater.
Grind the horseradish root.
We turn to the preparation of the marinade - add salt, citric acid and sugar to the water, mix until the bulk components are completely dissolved.
Combine the beets with horseradish and put them in sterilized jars.
Pour the vegetables with marinade.
Boil water in a large container, place cans of beets and sterilize for several minutes.
We roll up the jars with lids and transfer them to a storage place.

Beetroot caviar

Beetroot caviar is not only tasty, but also very original. Such a preparation will not become costly and will certainly add variety to the winter table. We assure you this recipe deserves your attention.

Prepare ingredients:

beet - 2 kg;
tomatoes - 700 g;
bulgarian pepper - 330 g;
onions - 200 g;
garlic - 80 g;
salt - 2-2.5 tablespoons;
vegetable oil - 250 ml;
9% table vinegar - 80 ml.

Cooking process.

My beets, rub on a beetroot grater.
We also thoroughly rinse the tomatoes under running water and cut them into slices.
Chop bell peppers and onions in half rings.
Free the garlic from the husk and pass through a press.
Bring the oil to a boil and put the onion in it.
When the onion becomes transparent, add tomatoes to it, cover the container with a lid and simmer the contents for 5 minutes.
After the specified time has passed, we send bell peppers to the vegetables, wait until everything boils and pour in the vinegar.
Mix everything thoroughly, add beets, sugar and salt.
Cover the container with a lid and simmer over low heat for about 40 minutes.
Put the garlic, stir the caviar and pour it into hot, clean jars.
We roll up the lids, turn them upside down, wrap them up and leave until they cool completely.

Beet salad

The following recipe for beetroot salad for the winter is very popular with housewives. It is healthy and delicious. Let's cook.
Prepare ingredients:

beet - 1-1.2 kg;
onions - 500 g;
vegetable oil - 75-80 ml;
salt - 0.5 tablespoon;
9% table vinegar - 50 ml.

Cooking process.

First of all, we pay attention to the main ingredient - we clean the beets and rub them on a beetroot grater.
Next, free the onion from the husk and cut it into half rings.
We combine vegetables in one container, pour in oil and vinegar, add salt and sugar.
Mix everything thoroughly and leave for 12 hours.
When the mixture is infused, it must be transferred to the stove and boiled over low heat for 20 minutes.
We quickly transfer the still hot salad to clean jars and roll up the lids.

Dressing for borscht

Preparing borsch dressing with a beet for the winter is a matter of honor for every housewife. After all, you will agree, what could be more pleasant than enjoying a rich summer borschik in a cold winter? Moreover, cooking this dish with a dressing is an activity that will not take more than half an hour.

The beauty of such a dressing is that it can contain most of the ingredients for borscht. In other words, everything that is at hand at the moment.

Prepare ingredients:

beet - 3 kg;
tomatoes - 1 kg;
carrots - 1 kg;
white cabbage - large forks;
onions - 5 heads;
Bulgarian pepper - half a kilo;
sugar - 250 g;
9% table vinegar - 200 ml;
salt - 4 tablespoons;
vegetable oil - 250 ml.

Cooking process.

Rinse the vegetables thoroughly in running water.
Finely chop the onions, tomatoes and bell peppers.
Peel the beet and carrots and chop on a coarse grater.
Finely chop the cabbage.
Fill a saucepan with a capacity of at least 8 liters with vegetables.
Pour in oil and vinegar, add sugar and salt.
Mix everything thoroughly and simmer over low heat for about 20 minutes.
We lay out the hot gas station in clean cans and roll up the lids.

Borsch dressing without cabbage

Beetroot for the winter for borscht can be prepared according to another recipe.
Prepare ingredients:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery root - 200 g;
carrots - 1 kg;
bulgarian pepper - 1.4-1.5 kg;
parsley - a large bunch;
dill - a large bunch;
salt - 3 tablespoons.

Cooking process.

To begin with, the vegetables are thoroughly washed and cleaned.
We pass the tomatoes through a meat grinder or grind them with a blender.
Chop the bell pepper into small strips.
Rub carrots, beets and celery on a beetroot grater.
Wash the greens in a large amount of running water and chop finely.
Put the tomatoes in a large saucepan and set it on fire.
Simmer the tomatoes with a minimum supply of gas for 10 minutes.
Then add beets, carrots, celery, herbs, salt and simmer for another 15 minutes.
We quickly pour the finished dressing into sterilized cans and roll it up.

As you can see, preserving beetroot for the winter is not at all troublesome and even less expensive. Make homemade preparations with pleasure, and they are sure to give you a delicious taste and diversify the menu in winter.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Beets are a vitamin-rich, delicious vegetable. For the winter, it is often canned and marinated in the form of salads, caviar, assorted dishes, dressings for borscht and even juices. Dishes with root vegetables acquire a bright, rich color and a unique flavor. Serving beetroot appetizer is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, spices and spices.

Pickled beets "classic" - a universal winter recipe

One of the popular and classic options for canning beets for the winter using spices and spices. The result is a versatile dressing with which you can prepare delicious salads or first courses.

For 1 can of a liter capacity, you will need the following set of products:

beets - 300-350 gr;
table salt, vinegar and sugar (1/2 tbsp each);
cloves, allspice, garlic 2-4 pcs .;
ground cinnamon with hot pepper.

Fresh beets are washed with water, trimmed and dipped in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then spread it, cool it and peel it off.

After that, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Hot lovers can also add a few small chunks of fresh green or orange chili and a couple of garlic cloves.

To prepare the marinade, the necessary spices are added to a pot of water - salt, pepper, sugar. You can also add a little cinnamon, a quarter teaspoon, dried or fresh chili. The spices are mixed and brought to a boil, everything is boiled for 10-15 minutes, at the very end, vinegar is poured.

The resulting mixture is poured under the neck of the vegetables laid out in a jar, after which they are rolled up, cooled and sent to be stored. In this case, it is not necessary to sterilize the seams.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone snack or as an addition to meals. To roll up 5 liters of such canned food in a classic marinade, you will need:

fresh beets - 3 kg;
carrots and apples (variety "Antonovka" or "Simirenko") 1 kg each;
salt, sugar, black pepper for the marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the fire, bring to a boil and then simmer for 20-25 minutes until half cooked.

Now take the vegetables out of the pan, cool them naturally or in the refrigerator. Peel the beets and cut them into thin, small slices.

Carrots and apples are also washed, then peeled and grated on a medium grater or cut into small strips with a sharp knife.

Chopped vegetables and fruits are mixed in a saucepan, spices, salt and a little sugar are added to the water and set to simmer over low heat.

After 10-15 minutes of cooking, the hot mixture with the marinade is poured into previously washed and sterilized glass jars and the lids are immediately rolled.

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve the maximum useful properties, it can be used as a basis for vinaigrette and other salads and dishes.

To prepare a seam for the winter, take the following ingredients:

beets (sweet or salad variety);
spices: vinegar, salt, sugar;
garlic, lavrushka, peppercorns.

Beets are boiled in water in advance until cooked. Then let it cool naturally, carefully peel it and cut it into medium to large cubes (so that there is more room in the jar for the brine). The garlic is peeled and rinsed under water.

Vegetables are alternately placed in the jar. Beets first, garlic and bay leaf on top. At the same time, a marinade is prepared according to a classic recipe. Salt, pepper and sugar are added to the water. All this is brought to a boil and boiled over low heat for 10-15 minutes.

At the end of cooking, pour vinegar essence (it is better to use the usual table 5% option.). The resulting brine is carefully poured into the contents of the jar under the very neck, corked and sent to sterilize the rolls in a large saucepan with boiling water, for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the necessary conditions, such a curl can be stored longer than usual and is especially suitable for creating savory salads.

Juicy pepper and onion salad - a taste for all time

A versatile appetizer that serves as a base for baking, sandwiches, or a dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

onions and bell peppers (red or green);
natural vinegar and vegetable oil;
salt, ground pepper and peas, sugar to taste.

The first step is to boil the beets well. To do this, it must be pre-rinsed, cut off the roots and placed in a saucepan with clean water.

The cooking time over low heat depends on the size of the root crop: for small and medium, 30-40 minutes are enough, for larger ones from 45 minutes. up to 1.5 hours.

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from the seeds and inner core, and then cut into small cubes.

The husks are removed from the onion, washed and crumbled into as small pieces as possible, with a knife or a blender, but only so that it does not turn into porridge.

A pot of water is placed on the stove, salt, pepper, a little sugar are added to it, spices are kneaded and the marinade is brought to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Everything is thoroughly mixed and simmered over low heat for 7 to 10 minutes as appropriate.

The cooked beets are removed and cooled. After peeling off the skin, the vegetable is passed through a meat grinder and added to chopped onion and pepper, which are boiled in a marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and stewed over as low as possible for another 15 minutes.

Spread the hot salad over well washed and pre-sterilized jars and roll them up. Turn it over, be sure to wrap it up with a warm blanket or blanket until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This appetizer-salad will appeal not only to lovers of spicy and spicy, you will certainly lick your fingers from the taste. To prepare such a salad, you will need the following set of ingredients:

red beets and garlic;
vinegar and sunflower oil;
a ready-made set of "Korean" spices for carrots.

You can buy this seasoning at the store or make your own. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of sand sugar. It is versatile and suitable for pickling and preserving vegetables such as cabbage or carrots.

Beets are washed with a brush and cooked over low heat until cooked. Then the boiling water is drained and cooled, the peel is removed, if necessary, the damaged areas are removed and grated with a "Korean" nozzle or cut appropriately with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. A little sunflower or olive oil is poured into a frying pan or a saucepan, to which garlic, chopped with a press or by hand, is added. Bring the oil to a boil to give it its characteristic garlic flavor.

Pour a bowl of beetroot pieces and spices with a boiling, aromatic mixture, mix thoroughly and season with a little vinegar. The resulting dish is poured into jars and covered with lids.

Such a salad can be safely served both fresh, immediately after preparation, and as a preservation for the winter.

Classic borscht - preparing the first course for the winter

Borscht is a very convenient preparation in winter, you just need to warm up the contents of the jar, and the delicious first course is ready for the table. Z akatka will retain its taste properties if you use the classic recipe, and a little vinegar essence is added to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar are also taken for cooking borscht.

Fresh vegetables are washed, peeled and cut into thin strips. Beets are peeled, boiled and also cut into small pieces. Tomatoes are divided into 2 or 4 parts in wedges and passed through a meat grinder or in a blender until a paste is formed.

Heat the sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables and spices there, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After that, they are poured with fresh tomato puree and stewed for another 10-15 minutes.

While hot, the workpiece is poured into well-sterilized jars, the lids are sealed and turned over. Now you can send for storage in a warm and dry place, and in winter use this mixture as a ready-made dressing for cooking borscht or beetroot.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates a festive table, why not prepare a fresh salad for the winter without sterilization so that you can enjoy your favorite dish all year round.

For cooking use:

fresh, medium-sized carrots and beets;
potatoes, onions;
bay leaf, salt, vinegar essence and other spices for the marinade.

Beets and carrots are washed well and cooked together or separately until cooked. Then cut them into equal cubes, but not too coarsely.

Peel the potatoes and chop them into small pieces. Then they are lowered for cooking in cold, slightly salted water for 20-25 minutes.

Then the cooled vegetables are mixed together with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices from salt and ground pepper, a little refined oil, and lavrushka are poured into boiling water.

The contents of glass jars are poured directly from the stove with hot brine and the lids are closed. In addition to potatoes, you can also use boiled beans with green peas - they will definitely not spoil the taste of the salad.

Beetroot with fresh sauerkraut for the winter - an ideal snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

white cabbage of autumn varieties;
beet red, carrots;
allspice, garlic, hot chili;
bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. Carrots are peeled and chopped on a "Korean" grater into thin strips.

Beets are boiled according to a standard recipe, after washing and removing the roots. Chopped and chopped vegetables are laid out in clean glass jars in layers on top of each other, and on top they are thrown with lavrushka and cloves of garlic.

Dissolve salt and a little sugar in water (to taste). Bay leaves and allspice are added there as well. The marinade is brought to a boil, boiled for up to 15 minutes, then cooled and filled with the contents of the jars.

Loosely cover everything with lids and cool in the refrigerator for about 2-3 days. On day 2, the jar is opened and lightly pressed down so that excess air comes out of it. As soon as the juice becomes cloudy, cabbage with beets can be laid out on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put under pressure for several days in the refrigerator to obtain a natural marinade.

Horseradish grated with beets - a spicy sauce in Russian style

Such a dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

For cooking according to the classic Russian recipe at home, fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar are used. Horseradish is washed under running water, cleaned with a special knife and cut into several pieces. The resulting pieces are soaked in a clean, cold water and sent to the shelves in the refrigerator. There they should be infused for a couple of hours and additionally cooled.

At the second stage, the chopped roots are passed through a meat grinder and crushed, and while they are infused, boil the beets until fully cooked, after which they rub it on a medium grater.

The crushed root vegetable is wrapped in cheesecloth and squeezed until juice is formed, which is then poured over the grated horseradish and mixed properly. Then add salt and sugar, mix all the ingredients again and pour in a little cold, maybe boiled water.

Red sauce is sorted into prepared and well sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Use with your favorite cold and hot meat dishes.

Adjika with beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. Such a spicy filling is combined with many familiar dishes, and unlike ordinary adjika, it is more useful.

To prepare such a spicy sauce, take the following ingredients:

beets and carrots;
Bulgarian and cayenne peppers (chili);
garlic, cloves, lavrushka;
spices for the marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

Carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. Beets are boiled for 30-40 minutes and rolled in a meat grinder into a separate container with vegetable oil. Leave the boiled beets to soak in the spices for 20-30 minutes.

In a deep skillet or a suitable saucepan, mix all of the above ingredients and simmer them in tomato juice over low heat, loosely covering with a lid. Sweet peppers and small pieces of hot pepper are also passed in a meat grinder, garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and stew for another 20-30 minutes, so that the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add lavrushka and a little vinegar essence.

Then they cool the vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

"Assorted vegetables" appetizer - just lick your fingers

Beetroot recipes for the winter are different, popular salads like "Alenka", "Winter Classic", etc. delicious and completely independent dish.

Together with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (only 1 kg for 4 servings) are harvested. As spices, take a classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After removing the peel, boil it, and then cut into pieces or grate on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. After that, it is boiled for about 10-15 minutes until half cooked. Cut the onion into half rings, and cut the tomatoes into small slices, and when using "cherry" they can be closed whole.

Salt, vinegar and other spices are added to the water, boiled for 10-15 minutes. Next, the vegetables need to be mixed in a separate bowl and covered with marinade. Turn on the fire, cover the pan loosely with a lid and simmer for 40-50 minutes until cooked, stirring the contents from time to time. As soon as everything is ready, the salad is sorted into jars and sent for the winter to the cellar or to home shelves.

According to legends, the heroes in Russia believed that it gives strength and helps to fight various ailments, ordinary people baked it in the oven and served it for tea, and Russian beauties blushed it on their cheeks. Completely unpretentious, picky and somehow even invisible, but at the same time, it is simply irreplaceable in our daily life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and even more so without it, you cannot cook a beetroot. Guess what this is about? Of course, about beets. No other vegetable costs us so little and does so much benefit. Moreover, absolutely everything is edible in beets: as they say, both tops and roots. Many do not even realize that from this juicy, sweetish, with an unmatched color shade of a beauty, you can create anything.

According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the most of what nature has accumulated in them. Indeed, in terms of nutritional value and medicinal qualities, beets are unmatched among other vegetables. One of the most remarkable qualities of beets is its ability to be stored for a long time, which allows you to use this healthy vegetable for food throughout the year. You can, of course, be content with the harvest of root crops, carefully harvested and stored in cellars. And if there is no basement or cellar, you can make beet blanks for the winter using other methods, more interesting and original. Beet blanks for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it and even jam is made. It is delicious in any form, with and without the addition of other products, it goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And already about the preparation from the jar, when the borscht is cooked in literally a minute, you just have to add the contents to the pan with the broth, and there is nothing to say! In addition, if your family members still slightly disliked beets, then harvesting beets for the winter in this form will help them look at this vegetable in a completely different way.

Ingredients:
5 kg of beets
2 stacks Sahara,
1 tbsp salt,
300 ml 9% table vinegar,
cloves to taste.

Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beetroot broth, save 2 cups of broth, cool and peel the beets. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and cover with a marinade made from sugar, beetroot broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.

Ingredients:
2 kg of beets
25 g horseradish root,
100 g sugar
250 ml of water,
20 g citric acid
salt to taste.

Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel horseradish and pass through a meat grinder. Dissolve citric acid in a glass of water, add sugar and salt. Pour this solution over the beets and horseradish and mix. Divide the finished mass into jars and sterilize: 0.5 l jars - 15 minutes, 1 liter - 25 minutes. Roll up.

Ingredients:
beets, onions.
For marinade for 1 liter of water:
100 ml of apple cider vinegar,
100 g honey
3 carnations,
10 black peppercorns,
15 g of salt.

Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and cover with marinade; to prepare it, simply combine all the ingredients and stir. Put a saucepan with marinated beets on fire and simmer for 3 minutes. Then put the hot beets in the jars, shifting the onion sliced into rings. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.

Ingredients:
1.5 kg of beets
1 kg plums,
1.2 liters of apple juice,
1 stack. Sahara,
1 tbsp salt,
5 carnation buds.

Preparation:
Boil the beets, peel them and cut into thick circles. Wash the plums and remove the seeds. Place the beets and plums in jars in layers up to the very top, put a clove between the layers. Prepare the marinade. To do this, dissolve sugar and salt in apple juice and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.

Ingredients:
1 kg of beets
150 g onions
2 tbsp salt,
3 bay leaves,
8 allspice peas,
3 carnations,
4 black peppercorns,
½ tsp coriander.

Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, shifting onions and spices, and cover with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 L - 30 minutes, 1 L - 40 minutes. Roll up.

Soak the beets in warm water for several hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3-liter jars (fill with beets somewhere ⅔ jars), fill with warm boiled water and put in a warm place. To speed up the fermentation process, add rye crusts to the jars. Remove mold from the surface after a week. Pour the beet kvass into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.

Ingredients:
500 g beets
1 kg of cabbage
300 g carrots
300 g bell pepper
300 g onions
500 ml tomato juice
1 liter of water
1 tbsp Sahara,
2 tbsp salt,
9% vinegar - 2 tablespoons each to each jar.

Preparation:
Cut the peeled pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Put everything in an enamel pot and cover with tomato juice. Combine salt, sugar, water in a separate container and bring to a boil. Pour the resulting brine to the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each one. 9% vinegar, roll up, turn upside down and wrap.

Ingredients:
1 kg of beets
1kg of carrots,
1kg of tomatoes,
1 kg of sweet pepper
1 kg of onion
1 pod of hot pepper,
100 g of salt
200 ml of vegetable oil,
ground black pepper to taste.

Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into slices. Lightly fry all vegetables in vegetable oil, place in a saucepan, salt and pepper, add hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap it up.

Ingredients:
4 young beets with tops,
3 carrots,
3 onions.
For brine (for 1 liter of water):
1 tbsp salt,
4 tablespoons chopped greens.

Preparation:
Cut the beets and carrots into slices, finely chop the tops, chop the onion. In an enamel pot, lay the beet tops, beets and carrots in layers, sprinkling the layers with onions. Fill everything with brine made from water, salt and herbs. Put a circle on top and set the oppression. Leave it at room temperature for 3 days. After the expiration date, put the mass in sterilized jars, close with nylon lids and put in a cold place.

Ingredients:
4 kg of beets
1.5 kg of tomatoes,
500 g sweet pepper
500 g onions
200 g grated garlic
200 g sugar
60 g salt
500 ml of vegetable oil
150 ml of 9% vinegar.

Preparation:
Dip the onion, cut into half rings in boiling vegetable oil, add the tomatoes, cut into rings. After 3-5 minutes, add the bell peppers, peeled and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.

Ingredients:
500 g peeled beets
500 g peeled eggplants,
500 g apples without core,
1 tbsp salt,
3-4 tablespoons Sahara,
3/4 Art. vegetable oil.

Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Put everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes without a lid. Put hot caviar in jars, roll up, wrap up.

Ingredients:
1 kg of beets
1 kg of cabbage
200 g onions
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
3 tbsp 9% vinegar.

Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings, chop the cabbage. Dissolve salt and sugar in boiling water, add vegetables and cook for 10 minutes. Add vinegar at the end. While hot, spread the salad in a 0.5 liter jar, sterilize for 25 minutes and roll up.

Ingredients:
4 kg of beets
1.5 kg of tomatoes,
500 g onions
1 kg of bell pepper,
300 g of garlic
3 bunches of dill,
3 bunches of parsley
500 ml of vegetable oil
1 tbsp top salt,
1 tbsp Sahara,
200 ml of 9% vinegar.

Preparation:
Grate the beets on a coarse grater, pass all the other ingredients through a meat grinder. Combine everything together, stir and cook on low heat for 40 minutes under the lid and 20 minutes without the lid. Arrange hot in jars and roll up.

Ingredients:
2 kg of boiled beets,
400 g beans
400 g carrots
400 g onions,
350 g tomato paste
300 ml of vegetable oil,
black pepper, salt to taste.

Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Arrange hot in jars and roll up.

Ingredients:
1 kg of beets.
For the marinade:
½ stack. vegetable oil,
3 tbsp Sahara,
1 tsp salt,
4-5 tbsp 9% vinegar
1 tsp ground black pepper
2 tsp cilantro seeds,
1 large head of garlic
10 walnut kernels,
ground red pepper.

Preparation:
Chop the garlic, crush the walnuts with a knife and chop finely, crush the cilantro in a mortar. Combine all the ingredients for the marinade together and mix well. Pour the marinade over the beets, mix again and put under oppression for a day in a cool place. Then put the beets in jars, cover with a nylon lid and store in the refrigerator.

Ingredients:
1.2 kg of beets
2 kg of sugar
1 lemon.

Preparation:
Boil or bake the beets until half cooked. Then cool and mince. Grate the lemon. Mix the beets with the sugar and lemon and cook for 1 hour until the syrup thickens. Put the finished jam in sterilized jars and roll up the lids.

Drying beets

Wash the root vegetables thoroughly, peel them and cut into small noodles. Blanch in boiling salted water (5 g salt per liter of water) for 3 minutes. Then chill immediately in cold water. Dry the beet noodles at 85 ° C for 6 hours. An electric dryer will also be able to cope with this task.

Ingredients:
1 kg of beets
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp salt.

Preparation:
Take a small beetroot, wash it thoroughly, put it in a saucepan, pour boiling water over and cook for an hour on low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Stir gently so as not to damage the circles. Put the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven from time to time to let off steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.

Freezing beets

Wash root vegetables well, peel, chop finely or coarsely (you can grate) of your choice. Spread the beets in the bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for cooking one dish, so as not to defrost the beets once again, and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.

Beet blanks for the winter are tasty, healthy, and varied! So, dear hostesses, spare no effort and time, everything will return to you with the pleasure of the results obtained and the praises of loved ones.

Happy blanks!

Larisa Shuftaykina

For our favorite classics, we need:

* We weigh all vegetables after cleaning.

Beets - 2 kg
Carrots - 2 kg
Onions - 2 kg
Tomatoes - 2 kg
Vegetable oil - 600-650 ml
Sugar - 200 g
Salt - 130 g (about 5 tablespoons)
Vinegar (table, 9%) - 100 ml
Drinking water - 150 ml
Black peppercorns - 15-20 pcs.
Bay leaves - 4-5 pcs.

Important details:

Cooking time 2-3 hours.
You need a large container, such as a saucepan or a 10 L tank. Enamel or stainless steel.
From the given quantity it will turn out 10 jars of 700 ml and 1 liter.
If you want to stock up less dressing, just divide all components by 2... Then a saucepan of 7-8 liters is enough for you.
Make less refueling profitable for the first time. This way you will be able to assess whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.

We prepare the ingredients.

My beets and carrots. Peel the skin together with the onion. We weigh.

Wash the tomatoes and remove the green bed of the stalk. We weigh.

We love to save time, so we will grind the tomatoes in a blender.

Alternatively, peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruit and fill it with hot water for 1 minute. We take out the boiling water and easily remove the skin of the tomatoes, prying it off with a knife.

Grind vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater or a food processor. Similarly, you can grate on a coarse grater by hand.

The second option is to grate with a Berner grater - with a fine straw attachment. We need short straws, so we put the vegetable without a significant tilt to the blades. This choice is the most sophisticated, because gives the classic beetroot straws, as in ready-made borscht in restaurants.

Onions can be minced, or a Berner grater, or finely chopped with a knife.

Tomatoes - your choice of two options, as we described just above. Blend quickly with a blender directly with the skin. Or cut the peeled tomatoes (there will be more fuss).

Stew borsch dressing.

Pour half the oil into a saucepan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass well so that the oil is both at the bottom and inside the vegetable mass. Separating 1/3 of water and vinegar and pour into vegetables.

Mix and put on low heat (!).

Vegetables should release juice, then you can not be afraid that they will burn.

As soon as the mass starts up the juice, increase the heating to high and let the dressing boil. Reduce fire immediately to a low boil(so that the vegetables gurgle a little).

We cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from the bottom up.

The next step is to add the chopped tomatoes and the remaining vinegar and water. Put sugar, salt and peppercorns. We mix. Bring to a boil again and reduce heat.

Simmer the dressing until cooked over moderate heat, covered - another 30 minutes.

Our goal is to soften beets and carrots. After 20 minutes of stewing, put the last spice in a saucepan - bay leaf. It can be put earlier - with sugar and salt. But there is a risk that it will taste bitter. We reinsure ourselves by always adding lavrushka 10 minutes before the end of the heat treatment.

In total, vegetables are cooked for about 1 hour.

Brief algorithm.

With oil and 1/3 of water and vinegar, we wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep on medium heat under a lid for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil over high heat - Simmer for 30 minutes under the lid until the vegetables soften - 10 minutes before the end, add the bay leaf.

We roll the workpiece into the jars.

By the time the refueling is ready, you should have sterilized cans and lids. We advise you to choose small ones - 500-700 ml.

We lay out the gas station as hot as possible... We reduce the heat to the minimum, but do not turn it off (!).

We will hold the ladle in boiling water for 2-3 minutes: now they can spread the mass in the jars. We adjust the thick and liquid parts equally and fill the cans to the very top.

We close full jars with lids. Any kind for long-term storage is suitable - twist-off or ordinary under a seaming key.

Turn the roll over and check for leaks. That is, we look to see if drops appear at the neck. We put the ready-made borsch dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly with a blanket).

How to use hogweed in winter for a quick tasty soup.

With this blank of beets for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and chop the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put hogweed from an open jar.

And how quickly everything will turn out! Especially if you like borsch on water or are used to boiling and freezing broth in advance. You will thank yourself more than once for your smart summer chores.

We store hogweed at room temperature in a dark cabinet.

The storage secret for an already open gas station.

We store any open preservation in the refrigerator. But even there, mold can appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty health hazard? Very simple! We open the jar and grease with mustard from the inside that lid, under which we will store the workpiece. Gruel from dry powder or pasta from the store - it does not matter. Storage under the mustard cap extends the freshness of the product for weeks.

Borsch dressing for the winter with beets and carrots and tomato paste

We need:

We weigh all vegetables after cleaning.

Beets - 1 kg
Carrots - 1 kg
Onions - 600 g
Garlic - 6-7 large cloves
Bulgarian pepper - 400-500 g
Tomato paste - 400 ml
Sunflower oil (odorless) - 250 ml
Sugar - 5 tbsp. spoons
Salt - 3 tbsp. spoons
Table vinegar (9%) - 90 ml

Important details:

We need a large saucepan of 7-8 liters.
From this amount, about 4 liters of workpiece will be obtained.
If your household does not like bell peppers in borscht, just do not put this minor ingredient. But replace the amount with carrots and beets (in half). Otherwise, you will have to count the sugar and salt.
You can add hot chili peppers, removing the seeds - ½ small pod.
Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to do it is described in the 1st seaming.

Cooking.

Let's prepare root vegetables and onions in any way from the recipe above. Chop the garlic in the same way as the onion. We clean the bell peppers from the stalk and seeds and cut to taste - into strips or cubes. We choose domestic tomato paste: high quality and thick.

Pour 1/2 oil (125 ml) into a large saucepan and set over medium heat.

We put all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add the next ingredient. Stir and simmer again. You can add some water, but this is usually not needed. Vegetables produce enough juice.

The sequence of vegetables:

Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.

After we put the bell pepper and stew the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the oil (125 ml) to the beets and carrots. Stir and bring to a boil. Simmer all vegetables over medium heat again for 20-25 minutes.

At the end, add the second half of the vinegar, mix the workpiece well from bottom to top and bring to a boil. We reduce the heating to a minimum and lay out the dressing in dry sterilized cans - tightly, up to the very neck. The pan, as in the recipe above, stays on all the time. on low heat.

Close with lids, turn over, wrap up. Store without refrigeration, but away from light.

Beetroot dressing for borscht with carrots and beans

The longest harvesting of beets for the winter due to the need for boiled beans. You will have to go all the way through its cooking, starting with soaking the beans for 6-8 hours in cold water.

But this seaming is also beneficial. You will only process the beans once. And from the ready-made jars you will get ready-made ingredients for a quick soup in its famous lean version.

We will be glad if you join the sensible ideas of delicious homemade food. Borsch dressing for the winter with beets and carrots is one of the best examples of how to save energy, time and money while remaining a boring cook.

See you at Easy Recipes - Homemade Preparations ..

P.S. An interesting video with a rare recipe that reduces the time to create winter hits - herring under a fur coat, borscht and salads. The step-by-step story begins at 2:33.

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