What can you cook from beets for the winter? How to make delicious beet preparations for the winter

17.10.2023 From vegetables

Beets are a very healthy root vegetable; they have a beneficial effect on the functioning of the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet preparations are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot soup, for example.

We invite you to get acquainted with several “golden” recipes for delicious rolls.

Recipe for preparing beets for the winter

Pay attention to this recipe, it can significantly reduce your time near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a complete dressing. Moreover, this preparation is excellent as a salad or snack.

Ingredients

Servings: – +

beet 3 kg
bulb onions 1 kg
carrot 1 kg
tomatoes 1 kg
Sweet pepper 1 kg
sunflower oil500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 min. Video recipe Print

Remove tops from root vegetables. Rinse all vegetables thoroughly under running water.

Peel the beets and carrots. Grate using a coarse or medium grater, or for a more aesthetically pleasing look, use a Korean grater. This will allow you to get smooth and textured “noodles”.

Pour all the vegetable oil into a fairly large saucepan at once, heat it and add the grated vegetables to the bowl. Stir and fry over low heat.

At this time, peel the onion. Remove the “entrails” from the pepper and remove the skin from the tomato. In order for the peel to come off well, the tomatoes must be placed in boiling water for a couple of minutes, after making a crosswise cut.

Cut the onions, tomatoes and peppers into cubes and add to the vegetables in a saucepan.

Stir again, add granulated sugar, salt and add vinegar.

Cover with a lid and simmer for about 60 minutes.

Place the prepared vegetable mixture into sterilized jars and secure with iron lids. Turn upside down, insulate and leave until completely cool. This type of sealing has a shelf life of about a year.

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Recipe for canned beets for the winter “You'll lick your fingers”

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to a vinaigrette, or simply put on the table as an appetizer or as an addition to meat with a potato side dish. This option for preparing beets for future use will be more advantageous compared to other preparations, because beets are distinguished by an almost complete absence of a vinegar aftertaste and a spicy aroma.

Cooking time: 1 hour 15 minutes

Number of servings: 10

Energy value

calorie content - 139.6 Kcal;
proteins - 3.4 g;
fats - 0 g;
carbohydrates - 31.5 g.

Ingredients

red beets - 2 kg;
granulated sugar - 100 g;
table salt - 2.5 tbsp;
table vinegar - 100 ml;
black pepper - 5 peas;
allspice - 3 peas;
spicy cloves - 1 bud;
bay leaf - 3 pcs.

Step-by-step preparation

Rinse the beets thoroughly with a brush so that there are no stuck lumps of earth, place them in a saucepan, fill with cold water and turn on the burner. Cook until soft. You can sometimes check whether the root vegetable is ready by piercing it with a knife.
To ensure that the skin is easily removed from the vegetable, after cooking, place it in a bowl of ice water. Clean.
Cut the boiled and cooled beets at your discretion - these can be either cubes or cubes, it doesn’t matter.
Transfer everything into sterilized jars. Do not place the pieces too tightly; there should be some space left in the jar for the marinade.
Pour 1 liter of clean water into a saucepan and bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the bulk ingredients are completely dissolved.
Pour the hot marinade over the chopped beets. Cover the containers with baked lids and re-sterilize for no longer than ¼ hour.
Roll it up with a special machine and wrap it in a cotton blanket.

Advice: If you put the beets in a baking bag, you can reduce the cooking time.

Recipe for Siberian beetroot appetizer for the winter

A jar of incredibly tasty beetroot snack is always handy, especially if guests show up unexpectedly. And there is no shame in putting such a treat on any holiday table.

Number of servings: 34

Cooking time: 1 hour 25 minutes

Energy value

calorie content - 137.8 Kcal;
proteins - 3.1 g;
fats - 5.4;
carbohydrates - 19.3 g.

Ingredients

beets - 3 kg;
garlic - 100 g;
onion - 500 g;
sweet pepper - 1 kg;
carrots - 2 kg;
hot pepper - 3 pcs.;
sunflower oil - 200 ml;
granulated sugar - 70 g;
coarse salt - 90 g;
vinegar - 50 ml.

Step-by-step preparation

Rinse the vegetables thoroughly under running water. Clean.
Grate the beet and carrots on a coarse grater and place in a frying pan with hot oil.
At this time, pass the seeded bell peppers, hot peppers and onions through a meat grinder.
Garlic - through a garlic press or grate on a mini grater.
Add all remaining ingredients to the bowl with the sauteed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add a bouquet of seasonings with ground black pepper.
Transfer the prepared beet caviar into prepared jars (you need to take care of their proper sterilization in advance). Screw on the lids. All is ready!

Recipe for stewed beets for the winter

A very tasty and juicy preparation that can be used as an independent dish, seasoned with mayonnaise and garlic, or added to “Herring under a fur coat.” Step-by-step recipes for the most delicious salad options with photos and videos can be found on our website.

Number of servings: 10

Cooking time: 45 minutes

Energy value

calorie content - 209.7 Kcal;
proteins - 3.4 g;
fats - 10 g;
carbohydrates - 26.6 g.

Ingredients

red beets - 2 kg;
granulated sugar - 2 tsp;
rock salt - 2 tsp;
sunflower oil - 100 ml;
table vinegar - 1 tbsp. l.

Step-by-step preparation

Boil the washed beets until half cooked, wait until they cool, and peel. It should be noted that when preparing seaming, it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way “catch up with two birds with one stone”.
Grind the beets in any way, depending on how you plan to use the workpiece in the future. For salad with herring, it is better to grate it on a coarse grater.
Pour oil into a saucepan with a thick bottom and add granulated sugar and salt. Using a wooden spatula, stir the mixture quickly to avoid burning. Add the processed beets and simmer for 15 minutes, also constantly stirring the mass. You can add a little water if there is not enough juice.
Finally, add vinegar and allow the product to cool slightly.
Place in sterilized containers and roll up as usual.

Advice: If desired, you can add carrots, onions or mushrooms to this roll.

Homemade beet juice recipe for the winter

Very rare among winter preparations, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everyone. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

Number of servings: 6

Cooking time: 40 minutes

Energy value

calorie content - 390.6 Kcal;
proteins - 1.5 g;
fats - 0 g;
carbohydrates - 96.1 g.

Ingredients

beets - 2 kg;
granulated sugar - 500 g.

Step-by-step preparation

Wash the beets and peel them with a sharp knife.
Chop into medium-sized pieces.
To obtain juice, you can use any convenient kitchen appliance. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed out through gauze.
Pour the juice into a saucepan, add granulated sugar and cook slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all the beneficial substances will disappear.
Pour the hot drink into glass containers (be sure to steam them first) and seal. You can also seal the jars with polyethylene lids, but in this case it is recommended to store such preparations exclusively in the refrigerator.

Note: You can supplement the preparation with cabbage or black currants. If you are making a completely vegetable drink, it is recommended to exclude sugar and make the juice salty.

Kuban beet recipe for the winter

A very simple preservation product, but universal in use. It can be flavored with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

Number of servings: 15

Cooking time: 1 hour 30 minutes

Energy value

calorie content - 205.8 kcal;
proteins - 2.5 g;
fats - 12 g;
carbohydrates - 21.9 g.

Ingredients

red beets - 2 kg;
apples - 1 kg;
sunflower oil - 200 ml;
garlic cloves - 10-15 pcs.;
table vinegar (5%) - 100 ml;
coarse salt - 1 tbsp;
ground black pepper - ½ tbsp. l.

Step-by-step preparation

Peel the washed beets. It is best to use varieties with a rich ruby hue and very juicy pulp. But it is not recommended to use root vegetables that are too soft.
Give preference to sweet and sour apples. They need to be divided into several parts and the seed box removed.
Collect all ingredients and pass through a large mesh grinder. You can grate it, and if you have a food processor at your disposal, even better!
Heat the butter in a saucepan, add the beetroot-apple mixture and the garlic passed through a press. You can use both a saucepan and a slow cooker as available cooking tools, which will greatly facilitate the process.
Add spices, salt and sugar. And leave it to simmer for a long time. But do not forget to stir the mass often, otherwise it will burn and all your efforts will be in vain.
While the preparation is languishing, start preparing the jars. On average, you will get three 800 ml jars. Heat them either in the oven or hold them over steam. Don't forget to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the workpiece.

Recipe for soaked beets for the winter

For a change, many lovers of preparations make soaked vegetables without using acetic acid. They reach through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but root vegetables such as beets can also be soaked. According to this principle, food should be prepared in large barrels. But you can also prepare a similar snack for apartment residents, for example in jars. It is convenient to ferment either a whole vegetable or cut into several parts.

Number of servings: 5

Cooking time: 35 minutes

Energy value

calorie content - 113.2 kcal;
proteins - 3.3 g;
fats - 0.1 g;
carbohydrates - 25.1 g.

Ingredients

beets - 500 g;
sour apples - 200-300 g;
horseradish root - 10 g;
garlic, head - 3 pcs.;
salt - 30 g.

Step-by-step preparation

Peel the beets, roots and apples.
Cut beets and horseradish into slices, apples into slices.
Remove the husks from the garlic.
First place a layer of apples on the bottom of a clean jar, then beets on top and then horseradish. Add garlic cloves. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Fill the jars with the solution and cover with a plastic lid. Leave in this state at room temperature for a period of at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if you have nothing on hand except beets. The main thing is to be smart. Bon appetit!

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Preface

The end of summer is the time to collect vegetables from the garden. And all housewives want to keep them for as long as possible. This also applies to beets, one of our favorite root vegetables. We will tell you about beet preparations, the recipes of which are simple and understandable.

Beets are a special vegetable, the consumption of which has a great effect on the intestines. Other benefits of beets include the fact that they contain a large amount of fiber, due to which this root vegetable is considered a dietary product that is useful to consume when dieting or overweight. It is also worth considering that beets contain vitamin B and iron, which have a positive effect on brain function and improve blood composition. That is why doctors advise including this vegetable in your diet.

And here the question arises - how best to preserve beets. The best option is to prepare preparations for the winter with beets, the recipes of which are simple and do not require much time, although this is also possible. Thanks to this, absolutely every housewife can prepare canned vegetables, regardless of her culinary talent. At the same time, canned beets retain almost all the properties of the vegetable. We will tell you how to roll up beets for the winter so that the cooked root vegetable retains the maximum amount of vitamins and beneficial microelements.

There are a lot of recipes for winter beet preparations, but we will tell you about the fastest and easiest to prepare so that you don’t have to spend a lot of time in the kitchen. They will especially appeal to those who are tired of the usual, albeit tasty, one. So, if you want to roll up vegetables for later preparation of salads or borscht, then the following recipe will suit you.

Ingredients:

beet;
sugar;
salt;
carnation;
lemon acid.

The first thing to do is wash and peel the vegetables, being careful not to damage or remove the skin. After this, boil the root vegetables until tender. By the way, today they often boil vegetables in the microwave, but this option will not work for us, since the decoction from the juice is also useful in preparing zakoma.

Place the cooked beets in cold water and leave there for 20-30 minutes. Now we begin to prepare the marinade, for which we need to use gauze. Strain the broth through a cloth and add 3 tablespoons of sugar and a spoonful of salt to the mixture for each liter of marinade. To add sourness to the broth, add a little citric acid, but this is at your discretion.

Now you can start processing the beets: carefully remove the skin (after the root vegetables have been in cold water, this can be done much easier) and put them in pre-sterilized jars. Beets can be cut into pieces or placed whole in jars. We roll up the jars and place them in a container with water, bring to a boil and wait for half an hour - this is necessary for sterilization. All is ready! As you can see, this recipe for canned beets for the winter is simple and quick to prepare! Now you can move on to other recipes that are no less tasty and healthy.

Now we will tell you about a recipe for preparing one of the most delicious salads from beets for the winter, which in the winter season will fill your body with the vitamins it needs so much at this time. For preparation we take the following ingredients:

beets – 4 kg;
onion – 2 kg;
peppers and tomatoes - several pieces each;
hot pepper – 50 g;
oil;
salt.

All vegetables for preparing red beets for the winter must be thoroughly washed, peeled, chopped peppers and onions and fried for 10 minutes. After this, grate the beets and twist the tomatoes, or, if you have a blender, chop them in it. Don't forget to add hot peppers along with the root vegetables. Simmer the prepared mixture of beets and hot peppers for 60 minutes, stirring several times. After an hour, add onion, pepper, salt and keep in the pan for about 10 minutes. That’s it, the beets canned for the winter, the recipe for which is also not difficult, is ready! All that's left to do is just roll the vegetables into the jars!

Borscht is the most popular dish in Russian cuisine. The main difficulty in preparing the first course is that fresh root vegetables have to be cooked for a very long time - up to several hours. It is much easier and faster to prepare from beet preparations for borscht already made with your own hands. To prepare the borscht mixture we will need:

raw beets – 1 kg;
granulated sugar – 50 g;
coarse salt – 20 g;
water – 450 ml;
9% vinegar – 75 ml;
pepper, cloves.

The cooking process is quite simple: boil the root vegetables until tender, cool in water and peel without removing them from the liquid. After this, cut the beets into small slices and place them in sterilized jars. It is best to take a container with a volume of 0.5 liters. Also, do not forget about preparing the marinade - boil water (450 ml) along with spices, add salt, sugar and vinegar and bring to a boil again.

As soon as the marinade has cooled, you can pour it into the beets in the jars, closing the lid tightly. The process of canning beets with this recipe is also simple because you do not need to sterilize the jars.

The only negative is that you only need to store it in the refrigerator or basement or any other cool place so that the borscht mixture does not turn sour.

We told you how to prepare beets for borscht for the winter, but that’s not all that can be made from such a healthy vegetable. Thus, a very popular dish is vegetable caviar, which can be served without hesitation on the table for any holiday.

Ingredients:

beets – 1 kg;
500 g carrots;
500 g tomato;
garlic – 5 cloves;
vegetable oil – 3 tablespoons;
apple cider vinegar – 2 tablespoons;
salt.

To prepare delicious caviar, take all the vegetables, wash and peel them. We grate the carrots and beets, it is advisable to cut the tomatoes as finely as possible, but it is better to use a meat grinder. After this, put the mixture in a saucepan, preheating the oil in it, and simmer for about 10 minutes, then add garlic to the mass and simmer again, but for about 20 minutes, stirring occasionally. Season the mixture to taste with salt and spices and leave on the fire for another 10 minutes. We put the hot dish into jars, roll them up and put them upside down until they cool down. That’s it – the unusual beet preparations are ready!

We told you how to cover beets for the winter, both for borscht and as a separate salad. I hope our recipes will help you surprise your loved ones with unusual preparations.

The ancient Greeks began eating beets back in the fourth century BC. Later the vegetable spread throughout Europe.

Beets contain many useful minerals and vitamins. Beetroot is used in cooking in boiled, baked and raw form. Our housewives have long prepared pickled beets for the winter. It can be used as an independent snack or used to prepare vinaigrette, borscht and other dishes.

You will have to spend about an hour of time, but in winter you just need to open a jar of homemade preparations and enjoy the taste of pickled beets.

Ingredients:

beets – 1 kg;
water – 500 ml;
vinegar – 100 gr.;
sugar – 1 tbsp;
bay leaf – 1-2 pcs.;
salt – 1/2 tbsp;
pepper, cloves.

Preparation:

For this recipe, it is better to take small, young root vegetables. Peel the beets and boil over low heat until soft. This will take about 30-0 minutes.
Let it cool and cut into halves or quarters. Can be cut into thin slices or strips.
Place the pieces in sterilized jars, add bay leaves and prepare the marinade.
Boil water in a saucepan, add salt, granulated sugar and spices. A few black peppercorns and 2-4 cloves. If you like, you can add half a cinnamon stick.
Add vinegar to the boiling brine and pour into a jar.
If you are going to store the product for a long time, it is better to sterilize the jars for 10 minutes and then roll up the metal lid using a special machine.
Invert the sealed jars and let cool completely.

Pickled beets in jars can be stored until next season. You can eat such beets as a side dish for meat dishes, or add them to salads and soups.

Ingredients:

beets – 5 kg;
water – 4 l.;
caraway seeds – 1 tsp;
rye flour – 1 tbsp.

Preparation:

Ripe root vegetables need to be peeled and cut into pieces.
Next, they need to be placed in a suitable container, sprinkling the layers of beets with cumin seeds.
Rye flour needs to be dissolved in warm water and pour this mixture over the beets.
Cover with a clean cloth and press down with pressure.
Leave in a warm place to ferment for about two weeks.
Then the finished beets should be stored in a cool place.

The beets are delicious, have a rich color and a spicy cumin flavor. They can serve as the basis for various salads or be an independent dish.

These beets can be served as an independent appetizer, or used to decorate a hot meat dish.

Ingredients:

beets – 1 kg;
water – 1 l.;
plums – 400 gr.;
apples – 400 gr.;
sugar – 4 tbsp;
salt – 1/2 tbsp;
pepper, cloves, cinnamon.

Preparation:

Peel small beets and boil.
Blanch the plums for about 2-3 minutes. Cut the apples into slices and place in boiling water for a couple of minutes.
Cut the beets into slices or circles and place in prepared jars, alternating layers with apples and plums.
Whole beets look beautiful in jars if they are small enough.
Prepare the brine; you can add other spices.
Pour hot brine over your preparations and seal tightly with lids.
If you store these pickled products in the refrigerator, you can do without sterilization.
The acid contained in berries and fruits will give this dish the necessary sourness. But if you're worried, you can add one spoon of vinegar.

Pickled beets with cabbage for the winter

With this method of preparation you will get an interesting snack. Crispy cabbage and spicy beets are two pickled vegetables for your table.

Let's prepare a beet salad for the winter today.

In everyday life, beets are divided into ordinary, fodder and sugar. The spread of beets began from time immemorial.

In Babylon, leaves were used as food, and roots were used as medicine. After all, beets contain folic acid, with the help of which young cells are created, which leads to rejuvenation of the body, and is rich in potassium, magnesium, copper, zinc, iron, iodine, and antioxidants. Regular consumption of this vegetable reduces the risk of cancer and heart disease.

This is a low-calorie product - 100 grams contain only 40 kcal.

Beetroot is consumed raw, heat-treated; its leaves, rich in vitamin A, are used for salads and soups. Beetroot juice is very healthy, but even in canned form it retains many beneficial substances for health.

Detailed recipes for preparing salads for the winter

Ingredients:

2 kg beets
250 gr. carrots
250 gr. Luke
750 gr. tomato
350 gr. sweet pepper
75 gr. garlic
1/2 hot pepper
150 gr. vegetable oil
100 gr. Sahara
1.5 tablespoons salt
100 ml vinegar 9%

Preparation:

Wash the tomatoes and puree them in a blender

2. Add oil, salt, sugar to the tomato puree, put on fire and bring to a boil

3. Peel the beets and grate them on a coarse grater

4. Peel the carrots and grate them using a Korean carrot grater, but you can also use a coarse grater.

5. Cut the onion into small cubes

6. Peel the pepper from seeds and cut into thin strips

7. Add onions, carrots, beets, peppers to the puree and simmer over low heat for 1 hour, stirring

8. Grind hot peppers without seeds and garlic in a blender and add to the salad.

9. Add vinegar

10. Mix everything thoroughly and simmer for another 10-15 minutes

11. Immediately place the finished salad into sterile jars and seal with sterile lids.

Beet salad Classic

Ingredients:

1 kg boiled beets
1 lemon
1 heaped teaspoon salt
4 tablespoons sugar
4 tablespoons vegetable oil

Preparation:

Grate the beets, pre-cooked until tender, on a coarse grater

2. Add salt, sugar, butter

3. Squeeze lemon juice

4. Place on the fire and simmer from the moment of boiling for 15 minutes, stirring

5. Place in sterilized jars and seal with sterilized lids.

6. Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Korean beet salad

Ingredients:

Preparation:

Grate the beets with a Korean carrot grater

2. Add oil, salt, mix thoroughly

3. Simmer the beets over low heat, stirring for 1 hour.

4. Cool the beets in cold water, pour water into a basin and lower the pan there

5. Grate the garlic on a fine grater

6. Add sugar, hot pepper, vinegar, mix

7. Place the finished salad in sterilized jars and screw tightly with sterilized lids.

Ingredients:

Preparation:

Wash and peel all vegetables
Grate the beets on a coarse grater
Grate carrots on a coarse grater
Cut tomatoes into slices
Cut the onion into half rings
Pepper cut into strips
Chop garlic
Gently mix everything in a large saucepan
Add salt, sugar, oils and put on fire
After boiling, simmer over low heat for 30 minutes
After 20 minutes, add garlic and vinegar, stir
Add spices and hot pepper to taste
Place the finished salad in sterile jars and cover with sterile lids.
Wrap in a warm cloth and leave to cool

Beetroot salad for the winter with beans

Necessary:

4 kg boiled beets
1 kg bell pepper
500 gr. Luke
1 liter boiled beans
1 cup vegetable oil
1 cup of sugar
1 tablespoon salt
1 glass of water
1 cup vinegar 9%

Preparation:

Peel the pepper from seeds and cut into strips
Grate the beets on a coarse grater
Cut the onion into strips
Mix all the vegetables with the beans
Add sugar, salt, butter
Mix everything thoroughly and cover with a lid.
Place on low heat and simmer for 40 minutes, stirring
5 minutes before readiness, add vinegar and stir
Place the finished salad in sterilized jars and cover with sterilized lids.
Place the jars in a large bowl with a towel on the bottom and fill with water.
Sterilize 500 ml jars for 20 minutes and roll up the lids
Turn over and let cool

Czech beet salad with cabbage

You will need:

1 kg beets
1 kg cabbage
200 gr. Luke
For the marinade (per 1 liter of water):
200 gr. vinegar
200 gr. Sahara
120 gr. salt

Preparation:

Boil the beets until tender, peel and cut into strips
Shred cabbage
Cut the onion into rings
Place the vegetables on the fire and cook for 10 minutes
Bring water to a boil, add salt, sugar, vinegar
Place the still hot salad in sterilized jars and pour in the marinade.
Place the jars in a large container with a cloth at the bottom and fill with water.
Sterilize 1 liter jars in boiling water for 15 minutes

Beet salad for the winter Alenka

Ingredients:

Preparation:

Place the tomatoes in boiling water for 2 minutes and remove the skins
Peel the pepper from seeds
Grind peppers, tomatoes and garlic in a blender
Finely chop the onion and sauté in a pan heated with oil.
Add vegetables, salt, sugar, vinegar to the onion
Boil vegetables for 3 minutes
Peel the beets and grate them onto Korean carrot graters.
Add to the rest of the vegetables and simmer for 40 minutes over low heat.
Finely chop the parsley and add to the salad, mix
Simmer the salad, stirring for another 10 minutes and remove from heat.
Place the finished salad in sterilized jars and cover with sterilized lids, let cool

Beet salad Winter pleasure

Necessary:

1 kg beets
125 gr. carrots
125 gr. sweet pepper
125 gr. Luke
125 gr. tomato
0.5 tbsp. vegetable oil
6 cloves garlic
1.5 tablespoons sugar
1 heaped teaspoon salt
50 ml vinegar 9%
1/2 teaspoon black pepper
1/2 teaspoon red hot pepper

Preparation:

Grate the beets on a Korean grater

2. Grate the carrots with a Korean grater

3. Peel the pepper from seeds and cut into strips

4. Cut the onion into half rings

5. Finely chop the garlic

6. Grate the tomatoes on a coarse grater

7. Place all vegetables, except peppers, in a saucepan

8. Add sugar, salt, butter and mix thoroughly

9. Place the pan on low heat and simmer for 1 hour from the moment it boils.

10. 5 minutes before readiness, add peppers and vinegar, stir

11. Place the prepared salad into sterilized jars and seal with sterilized lids.

Preparing borscht for the winter in a slow cooker video recipe

If you liked the suggested recipes and used them for your preparations, write reviews in the comments and share them with friends

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

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above ingredients you will get 1 liter.

carrots – 400 g;
onions – 200 g;
tomatoes – 500 g;
beets – 500 g;
bell pepper – 500 g;
garlic – 6 teeth;
olive oil for frying – 60 ml;
salt – 20 g;
granulated sugar – 15 g;
chili pepper, ground red pepper.

The basis of soup dressing for the winter is sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl 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.

Place ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and grate the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add the tomato puree to the sauté and simmer over medium heat for 10 minutes.

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

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

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

Place the prepared hot beetroot soup into warm, sterilized jars and compact 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.

Close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (time indicated for 500 g jars).
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 jars

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma that will flow through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are 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 aromatic borscht. Use a simple homemade recipe for aromatic preparations for borscht and beetroot soup now, so that later you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beets 1.2 kg
Garlic 150 g
Onions 1 kg
Greens 300 g
Bell 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 already purified form, be sure to take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets; they give the borscht a beautiful color and a sweet taste.

Finely chop the onion 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 greens (parsley or dill). Do not use hard green stems.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. Leave it for 1-1.5 hours so that the vegetables release their juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), preferably half a liter, and cover with sterilized lids.

Place the dressing in a pan of water for sterilization, count 20 minutes from the moment of boiling and roll up. One such jar is suitable for preparing beetroot soup for a 3-4 liter pan.

Before adding salt to the beetroot soup, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, peel them from the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, use a meat grinder to chop the tomatoes, but first prepare them for this. First rinse the tomatoes in water, and then cut them into large pieces. Only after this can the tomatoes be passed through a meat grinder.

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

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup with cabbage

white cabbage – 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato – 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

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

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, then the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes; they may not be too small in size; later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, place into sterilized jars, wrap and let cool completely.

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

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

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 the bowl. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, always stirring. Then add the tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Turn over jars of very tasty, aromatic, richly colored beetroot dressing prepared for the winter and wrap until completely cool. This preparation is stored at room temperature.

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

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

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains or damage. Rinse them and clean them.

The onion should be cut into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. This recipe for borscht dressing for the winter uses Savoy cabbage - it is a little more tender and cooks a little faster. Chop the cabbage into thin strips.

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

Grind the tomatoes to a smooth puree.

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

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate them on a coarse grater. You can also cut the vegetables into cubes, but in this case you will need to increase the simmering time.

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

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

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

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

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

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

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

beets - 1.3 kg
tomato – 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 g
vinegar 9% - 50 ml
citric acid - 0.5 tsp.

Here is a set of products for preparing a 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 detail: pepper will suit any color, we take any refined oil (I used sunflower), that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple vinegar in equal proportions, if % same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Of course, you can choose any convenient grinding method, but I highly recommend doing it as I write below. Believe me, borscht in which the beets are cut into thin slices is many times tastier than the one in which the vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to 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 saucepan (4 liters in volume). If you use one vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into the pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut them into thin strips. Of course, if this is difficult for you, you don’t have to do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of thin straws. Place the vegetables in a frying pan and fry over medium heat until soft and browned. Stir so it doesn't burn.

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying 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 just a little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take a different amount of time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

Two or three minutes and our aromatic beetroot dressing is ready to be covered for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing into jars.

Turn the jars upside down and wrap them in 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 amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

It consists of beets, carrots, onions and sweet peppers. In winter you don’t have to fry it, just add a couple of spoons of this preparation to the pan with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onions 3 pieces
Salt 1 teaspoon
Beetroot 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw, limp vegetables. For cooking you will need a pan with a thick bottom and small glass jars.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet 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, you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

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

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

Immediately pour out the sunflower oil and add tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mixture as it sticks to the bottom.