The preparation for borscht for the winter is a real lifesaver for housewives, because now the preparation of your favorite food will take no more than 15 minutes.

It only remains to choose one of the proposed recipes and delight loved ones with a delicious rich first course, cooked in a matter of minutes.

Borscht in jars without cabbage

The recipe for canned borscht, suggested below, is very easy to prepare. The basis of this dish is sweet and juicy beets. It is this component that makes the food tasty, aromatic and rich. And the vegetables and spices added to the recipe diversify the taste of the preparation and make it as useful as possible.

Components:

• Beets, onions, carrots, pink tomatoes - 2 kg each
• Granulated sugar - 200 g
• Vinegar - 100 ml
• Sunflower oil - 650 ml
• Salt - 3 tablespoons
• Water - 250 ml
• Allspice peas - 3 pcs.
• Laurel leaves - 2 pcs.

1. The first step is to peel and wash onions, carrots, beets. Grind vegetables with a blender, food processor, grater, or cut into strips.
2. Pour the resulting vegetable mixture into a saucepan with a thick bottom, pour in 1/3 of the vinegar, sunflower oil, stir the workpiece. Set the container on fire. Simmer the mass over low heat for 15 minutes after boiling, stirring occasionally.
3. At the same time rinse the tomatoes, peel and grind in a meat grinder (blender).
4. Pour tomato puree into a saucepan with the rest of the vegetables, stir the dish. Add salt, sugar, bay leaves and peppercorns. Simmer the vegetable mixture over low heat for another 30 minutes. At the end of cooking, pour in the vinegar.
5. Arrange the hot workpiece in sterile jars, cork, turn the container upside down and leave to cool under a warm blanket.

Classic borscht recipe

The classic recipe for borscht for the winter in cans involves the use of not only beets, onions and carrots, but also the addition of cabbage, which will further simplify the preparation of your favorite first course in winter:

• Tomatoes, cabbage, onions, carrots - 1 kg each
• Beets - 3 kg
• Salt - 70 g
• Granulated sugar - 160 g
• Water - 450 ml
• Vinegar - 220 ml
• Sunflower oil - 1 tablespoon

The process of cooking borscht in jars for the winter is as follows:

1. Wash all vegetables beforehand. Peel onions, carrots, beets, tomatoes, cabbage, separate from the top leaves. Cut the ingredients into strips, grate or chop with a food processor.
2. Pour sunflower oil into a saucepan, add onions and carrots. Fry the ingredients until soft. Next, stir in the remaining chopped vegetables in a bowl. Simmer for 12-15 minutes over low heat, stirring occasionally.
3. Pour sugar and salt into the workpiece, pour in vinegar and water. Stir the mixture, simmer under the lid for another 30 minutes.
4. Divide the mass into sterilized jars. Seal the container with clean lids, cool, turning it upside down.

Spicy and spicy borscht for the winter

Another simple, but very tasty recipe for borscht for the winter differs from the previously proposed ones in a large amount of aromatic spices and hot peppers, which turns the dish into a real spicy and flavorful treat. For cooking you will need:

• Beets, tomatoes - 2 kg each
• Hot pepper - 4 pcs.
• Onions - 1.6 kg
• Vinegar - 6 tablespoons
• Sugar, salt - 2 tablespoons each.
• Sunflower oil - 300 ml
• Garlic cloves - 8 pcs.
• Carnation inflorescences - 4 pcs.
• Laurel leaves - 4 pcs.
• Pepper mixture - 1 tsp

1. Chop the peeled and washed vegetables as follows:

• onions - in half rings;
• hot pepper - rings;
• carrots, beets - straws;
• tomatoes - in small cubes;
• pass the garlic through a press.

1. Pour a little sunflower oil into a saucepan, pour onions, beets and carrots. Bring the vegetable platter to a boil over medium heat.
2. Pour tomatoes, hot peppers, garlic and spices into a saucepan. Then pour in the vinegar, the rest of the sunflower oil, add salt and sugar.
3. Mix the resulting mass and simmer over low heat, covering with a lid.
4. Remove the workpiece from the heat and pack it into pasteurized jars. Close the container with lids, turn over and leave to cool completely, wrapped in a blanket.

This preparation is a completely ready-made first course, which will only have to be diluted with boiling water and served. At the same time, tomatoes are not used in the recipe, but the ingredient is replaced with tomato paste, which makes the borscht sweetish, rich and bright.

Would need:

• Beets, potatoes, onions, carrots, cabbage - 1 kg each
• Sweet pepper - 2 pcs.
• Tomato paste - 500 ml
• Oil, vinegar - 0.5 tbsp each.
• Dill, parsley, basil - 2 sprigs each.
• Garlic cloves - 4 pcs.
• Salt, sugar to taste.
• Laurel leaves - 2 pcs.
• Ground black pepper, paprika - 0.5 tsp each.
• Water - 2 tbsp.

Cooking process:

1. Wash and peel vegetables. Cut the seeds and stalks from the peppers, remove the top leaves from the cabbage.
2. Grind the ingredients: potatoes - into cubes; carrots, cabbage and beets - straws; onions and peppers - in small slices.
3. Rinse the greens, shake off excess moisture, cut as small as possible.
4. Heat vegetable oil in a saucepan. Fry the prepared vegetables in succession: onions, carrots, peppers.
5. In a separate skillet, simmer the beets with tomato paste.

Attention! If little liquid comes out during frying, add ½ cup water.

1. Pour cabbage and potatoes into a saucepan. Add fried vegetables to the container, pour in water. Simmer the workpiece over low heat for 15-20 minutes. Put spices, salt, sugar, herbs, peeled garlic cloves in a bowl. Simmer for another 10 minutes. At the end of cooking, pour in the vinegar.
2. Stir the vegetable mass, arrange in sterile jars. Seal the container with lids, turn it over and cool under a blanket.

Borscht without tomato

Borscht for the winter without vinegar

According to this recipe, you can cook a fragrant borscht very quickly, tasty and without extra time and effort, which is distinguished by its unconditional usefulness. After all, a dish is prepared based on fresh vegetables, and the vinegar is replaced with natural lemon juice.

Ingredients:

• Lemon - 1 piece
• Beets, tomatoes - 1 kg each
• Onions, carrots - 0.5 kg each
• Cabbage - 150 g
• Sunflower oil - 0.5 tbsp.
• Salt to taste.

The cooking algorithm is as follows:

1. Wash the beets well, boil. Cool vegetables, peel.
2. Peel the onion, sauté in sunflower oil.
3. Scald the tomatoes with boiling water, peel, cut into large cubes.
4. Peel the peels from the carrots, wash the root vegetable and grate.
5. Separate the cabbage from the top leaves, chop into strips.
6. Pour carrots, cabbage, tomatoes and onions into a saucepan. Fry vegetables for 30 minutes, adding vegetable oil, lemon juice.
7. After the time has elapsed, pour the beets grated on a coarse grater into the dish. Cook the dish for another 15 minutes with the lid closed.
8. A few minutes before the end of cooking, stir in the vinegar, add salt to taste.
9. Arrange the hot vegetable mass in sterile jars, cork with disinfected lids.

Borscht recipe for the winter with beans

Preparations for borscht are made from various vegetables: beets, carrots, peppers, celery, seasoned with herbs and spices such as coriander, paprika, a mixture of peppers. But the most delicious and satisfying borscht is obtained with the addition of beans.

Required for cooking:

• Beans - 2 tbsp.
• Cabbage - 2 kg
• Carrots, onions, tomatoes - 1 kg each
• Sunflower oil - 0.4 l
• Allspice peas - 7 pcs.
• Laurel leaves - 4 pcs.
• Vinegar - 120 ml
• Salt, granulated sugar - 2 tablespoons each.

Step-by-step cooking looks like this:

1. Soak the legumes in warm water for 2-3 hours (you can overnight). Boil the beans in salted water until tender.
2. Peel off the top leaves from the cabbage. Rinse the vegetable, chop into strips.
3. Peel and grate onions, tomatoes, carrots.
4. Mix all the above prepared ingredients in a heavy-bottomed saucepan, salt and sugar. Add spices, vegetable oil to the container. Simmer the workpiece over low heat for 60 minutes.
5. 3-5 minutes before the dish is ready, pour vinegar into the dishes, mix the ingredients.
6. Arrange the hot borscht in sterilized jars, seal with lids and cool upside down, covering with a blanket.

Borscht with green tomatoes for the winter

If there are green tomatoes in stock, then they will be very useful for a spicy borscht recipe for the winter.

Products:

• Green tomatoes - 2 kg
• Beets - 3 kg
• Carrots, cabbage - 1 kg each
• Garlic - 1 head
• Sugar - 100 g
• Salt - 50 g
• Vinegar - 1 tablespoon
• Oil - 3 tablespoons

The preparation of the dish is as follows:

1. Wash and boil the beets. Cool the root vegetable, peel and cut into strips.
2. Wash the rest of the vegetables well and chop in any convenient way.
3. Transfer the tomatoes, beets, carrots, cabbage, garlic cloves to the pan and simmer for 40 minutes with the addition of vegetable oil.
4. Add vinegar, granulated sugar and salt to the rest of the ingredients. Steam the workpiece for another 25 minutes, covering it with a lid.
5. Arrange the finished dish in pre-sterilized jars and close the lids.
6. After cooling down, transfer the conservation to a cool place for further storage.

Having prepared borscht for the winter, it will be possible to significantly reduce the cooking time of hot soup and ensure its rich taste. Each housewife will appreciate the practicality of such a blank, the composition of which can be selected individually.

How to cook borscht for the winter?

The preparation for borscht for the winter can be multi-component and represent an almost ready-made dish or laconic in composition, including only a tomato base with a minimum set of vegetables. Each option has both its own individual characteristics and general preparation points.

1. Vegetables are properly prepared and chopped into strips or cubes. The size and shape of the slices are identical to those used by the hostess in the classic hot preparation.
2. Tomatoes are often used as a tomato base, but in the absence of them, they can be replaced proportionally with tomato paste diluted in water.
3. The prepared vegetable mass is stewed with tomato until the slices are soft, sealed in sterile jars.
4. For storage under room conditions, containers are additionally wrapped upside-down for a day.

Dressing for borscht with cabbage for the winter

Having cooked for future use in the pantry, it remains only to boil potatoes in the broth and supplement the dish with a jar of an uncorked blank. After boiling, the ready-made aromatic hot will be completely ready for use. With the correct execution of the recipe, the stock is perfectly stored in the apartment, even without the addition of vinegar.

Ingredients:

• beets, tomatoes, bell peppers - 1 kg each;
• carrots and onions - 700 g each;
• cabbage - 1.5 kg;
• vegetable oil, salt, sugar - to taste.

Preparation

1. Tomatoes are chopped using a meat grinder or blender.
2. Onions, carrots, beets and peppers are alternately sautéed in butter, transferred to a boiling tomato.
3. Add shredded cabbage, season the mass to taste, stew until the desired softness of the components.
4. Borscht with cabbage is corked for the winter in sterile jars, wrapped.

Harvesting for borscht for the winter from beets

Prepared in cans retains its fresh, saturated with summer warmth and rich taste, which roots partially lose over time during long-term storage. This dressing option is for lovers of hot sourness, which is determined not only by the presence of vinegar, but also by the amount of tomatoes.

Ingredients:

• beets, tomatoes - 2 kg each;
• bell peppers and onions - 900 g each;
• oil - 1 glass;
• sugar - 140 g;
• salt - 50 g;
• vinegar - 80 ml.

Preparation

1. Onions are chopped and fried in oil until transparent.
2. Saute until soft and chopped or grated beets.
3. Combine vegetables in a saucepan, add twisted tomatoes and chopped peppers.
4. Season the mass with components from the list, boil for 20-30 minutes.
5. They are sealed for the winter in sterile containers, insulated until they cool.

Tomato dressing for borscht for the winter

Prepared with your own hands from ripe fleshy tomatoes cannot be compared with purchased tomato paste, which is often of dubious quality. The resulting dressing can be used not only for cooking hot. It will enhance the flavor of any vegetable stew, roast or stew.

Ingredients:

• tomatoes - 2 kg;
• garlic - 1 head;
• salt and pepper mixture to taste.

Preparation

1. The tomatoes are twisted in a meat grinder, after peeling the fruits, if desired, from the skins.
2. The resulting tomato is boiled for 30 minutes.
3. Salt the mass to taste, add garlic if desired, heat for another 5 minutes.
4. Borscht is sealed for the winter in boiled jars, warmly wrapped for a day.

Borscht with beans for the winter

A real find in the cold will be a prepared multi-component dressing for borscht for the winter with beans. It will be possible to cook delicious hot with such an additive in a matter of minutes, providing its nutritional value even without adding meat. To prepare the workpiece, you will need a large saucepan with a capacity of at least 9 liters.

Ingredients:

• cabbage - 2.5 kg;
• tomatoes - 2 kg;
• beets - 1.5 kg;
• carrots and onions - 1 kg each;
• sweet peppers and beans - 0.5 kg each;
• water - 1 glass;
• vegetable oil - 1 glass;
• salt - 3 tbsp. spoons;
• vinegar 70% - 1 tbsp. spoon.

Preparation

1. Chopped onions are fried in hot oil.
2. Add carrots, fry for a few more minutes.
3. Put twisted tomatoes, beets, add salt, boil for 15 minutes.
4. Fall asleep shredded cabbage, boil for 5 minutes, adding water.
5. Next is the turn of the pepper: cut the peeled fruits into strips and send them to the pan.
6. After 10 minutes, add beans, vinegar, let the mass boil, seal in jars, wrap it up.

Borsch "Student" for the winter - recipe

The vegetable dressing for borscht prepared according to the following recipe for the winter fully covers the need for the necessary basic ingredients for hot. All that remains is to add potato cubes, a jar of aromatic winter preparation and the desired student borsch with great homemade taste to the broth already on your table.

Ingredients:

• cabbage - 2.2 kg;
• beets - 800 g;
• tomatoes, peppers, carrots and onions - 1 kg each;
• black peppercorns - 10 pcs.;
• laurel - 3-5 pcs.;
• sugar - 50 g;
• vegetable oil - 200 ml;
• salt - 70 g;
• vinegar 70% - dessert spoon.

Preparation

1. Onions and carrots are sautéed in oil.
2. Add beets, peppers, grated tomatoes and stew for 15 minutes.
3. Lay the cabbage, simmer the contents for 20 minutes, seasoning to taste with salt, sugar and spices in the process.
4. Stir in vinegar into the mass, warm up for a minute, roll up the "Student" borscht for the winter in sterilized jars, insulate until it cools.

Tomato with pepper for borscht for the winter

Even if you are not a supporter of storing vegetables for future use for cooking hot, you will not refuse a home-made tomato base, with which any dish will be tastier. A similar seasoning for borscht for the winter is prepared easily, quickly and without any special tricks, and its practicality and versatility is obvious.

Ingredients:

• tomatoes - 2 kg;
• Bulgarian pepper - 700 g;
• salt to taste.

Preparation

1. Washed, peeled tomatoes and peppers are twisted through a meat grinder and boiled at a quiet boil for 30 minutes, salt to taste.
2. A delicious dressing for borscht for the winter is corked in sterile jars and wrapped up warmly until it cools completely.

Borscht for the winter with green tomatoes

Prepared borscht for the winter in cans according to the following recipe will simplify cooking hot or will become an excellent snack for self-serving. The vegetable composition in this case is complemented by green tomatoes, which will contribute to the taste, give the desired sourness and unobtrusive aroma.

Ingredients:

• cabbage - 1.2 kg;
• beets - 2 kg;
• green tomatoes - 1 kg;
• onions - 0.5 kg;
• garlic - 3 cloves;
• water - 1/20 cup;
• sugar and vinegar - 100 g each;
• vegetable oil - 100 ml;
• salt - 70 g;
• pepper - 1 tsp.

Preparation

1. Beets, onions and green tomatoes are chopped.
2. Shred cabbage, combine with vegetables in one container, adding oil, water, salt and sugar.
3. Stew the vegetable mass, stirring from time to time, for 50 minutes.
4. Stir in vinegar, pepper and garlic, boil for 5 minutes.
5. Borscht is rolled up for the winter in sterile jars, insulated upside down until it cools.

Dressing for borscht for the winter without vinegar

Another recipe for borscht for the winter, which does not contain vinegar, will be presented below. The acidity of the tomatoes is enough to add the desired sourness to the hot. The preservation of the workpiece will be ensured by the use of sterile containers and long-term self-sterilization of containers, which must be turned over after rolling onto the lids and wrapped warmly for a day or two.

Ingredients:

• beets - 1.5 kg;
• tomatoes, onions, carrots and sweet peppers - 1 kg each;
• sugar and vinegar - 100 g each;
• vegetable oil - 100 ml;
• salt - 40 g;
• sugar - 50 g.

Preparation

1. Twist the tomatoes and boil with salt and sugar for 20 minutes.
2. Add onions and carrots fried in oil.
3. Lay beets, peppers, cut into strips and stew vegetables until soft.
4. The dressing is sealed in sterile containers, insulated.

Dressing for borscht for the winter in a slow cooker

It is especially easy to cook borscht for the winter in a slow cooker. The vegetables retain their fresh aroma, the neat shape of the vegetable slices and at the same time acquire the desired softness. If desired, the composition can be supplemented with cabbage, and the tomatoes must first be peeled by immersing them alternately for a couple of minutes in boiling water and in ice water.

Ingredients:

• beets, tomatoes, onions, carrots and sweet peppers - 0.5 kg each;
• sugar and vinegar - 100 g each;
• vegetable oil - 100 ml;
• vinegar - 80 ml;
• salt - 30 g;
• sugar - 70 g;
• black and allspice - 0.25 tsp each.

Preparation

1. Dice the onion, carrots, beets and peppers.
2. Tomatoes are chopped in a meat grinder, vegetable slices, salt, sugar, pepper are added.
3. Turn on the "Cooking" or "Multipovar" program for an hour.
4. After the signal, pour in vinegar, warm up the mass for another 10 minutes, roll it into sterile jars.

Frozen borsch dressing for the winter

If there is free space in the freezer, the best way to prepare is to freeze vegetables for borscht for the winter. It is convenient to pack the vegetable mass in bags with zippers or trays in portions for a single hot preparation. The composition can be supplemented with finely chopped onions fried in oil.

Borsch is not a simple dish. This is a dish that has a surprisingly inexplicable magical power that makes you enjoy its sweet and sour aroma and savor every spoon. In the kitchen, the family's culinary history is written to prepare it. I don’t know about yours, but mine for sure. What is it like? It's simple. We inherit not only jewelry, houses, but also old photo albums with faded photographs, books that great-grandfather liked to read, napkins tied by grandmother's hands and, of course, notebooks with recipes. The main thing is to try to preserve all this as long as possible, because as long as such simple, but such dear things are alive, our relatives are also alive.
I inherited not only the recipe for borscht as the first course, but also the recipe for preparing borscht for the winter in cans.

As a child, I watched my mother chop vegetables for her. Then, becoming a teenage girl, she began to help her herself, but did not understand why it was necessary to make preparations for borscht in advance, if there are always beets in the basement, you just need to go down, take a couple of root vegetables and cook fresh soup. But that's what she and mom, to know better.

After a while, I myself became a mother, and the duty of a good housewife is not only to have a full refrigerator of food, but also to be able to prepare a hearty meal from them for the whole family. And my home people, by the way, do not like any soup as they like borscht. Yes, and I myself, among other things being equal, will prefer it. It happens, well, you really want borscht, but there is only one beet in the bins. The same vinaigrette or salad with garlic and mayonnaise can be made from it, but this first dish will obviously not be enough for the pan. That's when a jar comes to my rescue. All that remains to be done is to cook the broth with meat on the bone, peel a potato or two, throw the contents of the bottle into boiling water and cook over medium heat for 25-30 minutes. Agree, everything is simple. And the preparation of borscht for the winter itself is not much more difficult, so we take the culprit of the "celebration" beets, her best friend carrots, spices and begin to conjure.

Borscht for the winter in banks

blank recipe

Ingredients:

• 3 kg of beets
• 1 kg of carrots
• 1 kg of onions
• 2 kg of tomatoes,
• 250 g of good odorless sunflower oil,
• 1 glass of sugar with a volume of 250 g,
• 50 g of 9% table vinegar,
• 2 tablespoons of salt.

Cooking process:

Before starting to deal directly with vegetables, wash and sterilize the jars. I noticed that if this work is done in advance, or even better in the evening, then the preparation itself is somehow faster and easier. I always sterilize them only in the oven, you choose the method that is most suitable for you. That's it, the container is ready, we boil the lids just before spinning, weigh the vegetables. Take 100-150 gr. more, after cleaning, the quantity we need will come out.

When the beets and carrots are peeled and washed, three do both on a coarse grater. For a long time she did that. Everything around is dirty, hands are either burgundy or orange, sometimes with wounded fingers, but after the appearance of a food processor in the household, this process became easy and quick. Therefore, if you have it standing and gathering dust, get it out and use it.

We transfer the resulting beet-carrot mass into a large deep saucepan. Throw finely chopped onion into it. I do not advise you to rub it on a grater, all the charm of borscht will be lost in pieces.

Scroll the washed tomatoes through a meat grinder and add to the vegetables. If they are absent, take 1 liter of tomato sauce. Such a replacement will not spoil the workpiece, it will just slightly change its taste, making it a little softer.

Pour in salt, sugar, add oil and vinegar last. Mix, put on the stove over medium heat. The workpiece will boil for a long time. After that, we make the fire minimal and extinguish the contents under the lid for 40 minutes. Sometimes I finish cooking the borscht in the oven, that is, when the borscht has boiled, I move it to a warm oven and simmer the vegetables in it for more than an hour, about 1 hour and 20 minutes.

It remains only to lay out the preparation for the future breathtaking borscht in jars and roll it up. Remember to boil the lids before doing this.

I would be glad if my recipe for preparing borscht for the winter is useful to someone.

Happy and tasty seamers!

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. We clean 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. Quickly interrupt 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 filling is ready, you should have sterilized the 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 (!).

Let the ladle be kept 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 doesn't 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.

Borsch is a hearty and bright first dish that takes pride of place in many cuisines, including Russian. Since it is difficult to find fresh and aromatic vegetables for soup in winter, many housewives prepare beetroot dressing in summer. The prepared burgundy jar helps to save time when preparing borscht, and also fills the dining table with summer vitamins that the prepared vegetables have saved for you. Another plus of homemade borscht in a jar is that it is made only from natural products and without the use of harmful additives.

Dressing for beet borscht for the winter

It is worth spending one evening preparing a delicious and juicy dressing for borscht, and in winter you will enjoy a fragrant and hearty soup without spending a lot of time and money on it. As with any preparation for the winter, you should start sterilizing cans and lids in advance so that the borscht is stored well and for a long time.

Ingredients

Servings: - + 6

• Tomatoes 1 kg
• Beet 3 Kg
• Carrot 1 kg
• Bell pepper 1 kg
• Onion 1 kg
• Parsley 100 g
• Dill greens 100 g
• Vinegar 9% 150 ml.
• Vegetable oil 200 ml.
• Sugar 7 tbsp.
• Salt 3 tbsp
• Water 500 ml

3 hours 0 minutes Seal

We lay out the hot dressing in pre-sterilized jars, tighten the lids and let it cool completely. Store in a cool and dry place. Successful preparations and a delicious winter!

Borscht for the winter with beans

We offer you a simple recipe for a universal preparation - borscht with beans. Such a jar will come in handy not only when preparing a bright and rich soup, but will also be able to complement and diversify various side dishes and salads. The number of ingredients is indicated for 3.5 liters. borscht.

Ingredients:

• Beans - 250 g.
• Carrots - 300 g.
• Bulgarian pepper - 300 g.
• Tomatoes - 2 kg.
• Onions - 300 g.
• Vinegar 9% - 3 tbsp l.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.

Cooking method:

1. Before you start preparing the borsch dressing, you should soak the beans in cold water overnight. The next day, drain the old water, rinse the beans and immerse the beans in a saucepan. Fill with cold water and send to cook until soft and fully cooked.
2. While the beans are boiling, rinse the tomatoes, cut them in two and remove the stalks. Immerse the tomato slices in a blender and grind them until puree. You can also use a meat grinder.
3. We clean and wash the carrots, after which we pass it through a coarse grater.
4. Remove the onion husk and cut the vegetable into half rings.
5. We wash the bell peppers, cut in half and remove the stalk with seeds. Cut the vegetable into half rings.
6. Transfer all chopped vegetables to a large saucepan. Salt, add sugar and mix everything thoroughly. We put a saucepan with vegetables over medium heat.
7. Bring the contents to a boil, stirring constantly. When the vegetables come to a boil, reduce the heat to low and cook for another 15-20 minutes until the vegetables are cooked.
8. 5 minutes before turning off the vegetables, add the boiled beans.
9. 1-2 minutes before the end of cooking, add vinegar and mix well. We taste and add sugar and salt as needed.
10. When the fire is off, we immediately lay out the ready-made borscht dressing in pre-sterilized jars, and then seal it with sterile lids. We turn the cans upside down and wrap them in a warm blanket or fur coat. We leave them in this position until they cool completely.

With such a bean dressing, your borscht will become much more satisfying and unusual! Keep the jar in a cool place and it will last for a long time. Eat to your health!

Borscht for the winter with cabbage and tomato paste

The borscht dressing prepared according to this recipe allows you to quickly and tasty prepare a rich soup in the cold season. The soup tastes as good as freshly boiled borscht. To preserve the harvest well until winter, process the jars well, wash the vegetables thoroughly, excluding rotten and diseased fruits, keep your hands and the place where you cook clean. The amount of vegetables and spices is indicated per 5 liters. a saucepan.

Ingredients:

• Beets - 1, 1 kg.
• Carrots - 1.1 kg.
• Onions - 1.1 kg.
• Cabbage - 1.1 kg.
• Tomato paste - 200 g.
• Vinegar 9% - 0.5 tbsp
• Vegetable oil - 0.5 tbsp.
• Bay leaf to taste.
• Ground black pepper to taste.
• Salt to taste.
• Sugar to taste.
• Water - 1 tbsp.

Cooking method:

1. We wash the carrots and beets under cold water, cleaning them with a stiff brush. We remove the outer leaves of the cabbage and remove the husks from the onions. Cut vegetables into thin strips using a vegetable cutter or knife.
2. Take a deep frying pan and pour some oil into it. We heat it up, and then pour the carrots and onions on it. We keep on fire until the vegetables acquire a golden hue, after which we pour the frying into a saucepan with a thick bottom and walls.
3. In a separate frying pan, which we also preheated and greased with vegetable oil, fry the beets. After readiness, pour the vegetable into a saucepan with onions and carrots, and then send the vegetables to simmer over the fire.
4. Sprinkle a little salt on the chopped cabbage, and then crush it with your hands so that it cooks faster. Add the cabbage to the rest of the vegetables.
5. While the vegetables are stewing, add water to the tomato paste and stir.
6. Add tomato paste to the vegetable pan, mix well and cover with a lid. Let the mass boil for 15-20 minutes, and then add pepper, sugar, bay leaves and salt to taste. Mix everything thoroughly and cook for another 10 minutes.
7. When the dressing is almost ready, add the vinegar. After mixing, lay out the hot borscht on pre-sterilized jars and tighten with boiled lids. Turn it upside down, wrap it up with a thick and warm cloth and let it cool completely.

The classic canned borscht is ready! Enjoy your winter!

Borscht for the winter in a can without beets

There are many variations on how to make borscht. This recipe invites you to try a flavorful and rich soup without the use of beets. Fleshy tomatoes add a beautiful and vibrant flavor to the dish, while spicy red spices such as chili peppers, paprika and red pepper add a pungent flavor to the borscht. Thanks to this preparation, your first dish will be prepared in a matter of minutes, and the taste will become newer and more interesting.

Ingredients:

• White cabbage - 500 g.
• Onions - 200 g.
• Stem celery - 250 g.
• Tomatoes - 300 g.
• Carrots - 200 g.
• Garlic cloves - 4 pcs.
• Chili pepper - 2 pcs.
• Ground red pepper - 1 tsp.
• Paprika - 2 tsp
• Bay leaf to taste.
• Peppercorns to taste.
• Oil - 30 g.
• Sugar - 25 g.
• Salt - 12 g.

Cooking method:

1. We prepare all the necessary ingredients in advance. We carefully select fresh fruits of vegetables and weigh the required amount of spices.
2. Peel the onion and cut it into strips. We also remove the husk from the garlic. We press down on the cloves with a knife so that the vegetable lets in a little juice. We mix the chopped ingredients together and send them to fry in oil in a preheated pan for 3-4 minutes.
3. We wash the tomatoes, peel them, scald them with boiling water and immerse them in cold water. Grind the vegetable pulp into small cubes. Add chopped tomatoes to the pan to the onions and garlic, sprinkle everything with paprika, red pepper and chili, cutting it into slices beforehand. We leave for 8-10 minutes.
4. During this time, we clean and rinse the carrots, and then cut them into large cubes. We do the same with celery. Add to the pan to the previous vegetables and leave to simmer for 15 minutes.
5. Last but not least, add chopped cabbage, salt and sugar. Mix everything thoroughly, close the lid and leave the dressing to cook for another 10 minutes.
6. Add bay leaves and peppercorns 2 minutes before the end of cooking. Turn off the fire.
7. Put the hot dressing for borscht in pre-sterilized liter jars. Add 2-3 tbsp to each container. l. vegetable oil, which was preheated over a fire.
8. Put a piece of gauze or cloth into a large saucepan, put the jars on it and fill it with cold water so that it reaches the "shoulders" of the containers. We place the pan on the fire and sterilize the cans of borscht for 7-10 minutes after boiling. Then carefully remove the jars and tighten them tightly with boiled lids.

Beet-free borsch dressing is ready! Eat to your health!

Dressing for borscht for the winter like in a store

The main difference between such a dressing for borscht and a store dressing is that it completely lacks artificial colors, harmful thickeners and preservatives. Each prepared jar is filled with only natural and fresh vegetables that were grown at home, vitamins and the real taste of hearty borscht! The fragrant preparation will also be able to give your soup a bright and rich color.

Ingredients:

• Beets - 3-4 pcs.
• Bulgarian pepper - 1 pc.
• Onions - 1-2 pcs.
• Tomatoes - 2-3 pcs.
• Carrots - 2-3 pcs.
• Garlic - 0.5 heads.
• Vinegar 9% - 3 tbsp l.
• Vegetable oil - 100 ml.
• Sugar - 2 tbsp. l.
• Salt - 1.5 tbsp l.
• Water - 0.5 tbsp.

Cooking method:

1. To prepare the borsch dressing, you first need to rinse all vegetables in water. We peel beets, onions, garlic and carrots.
2. Cut the beets into even medium-sized cubes.
3. Pour vegetable oil into a cauldron or saucepan with thick walls and bottom. We put the dishes on the fire and heat them up. Add beets to it and fry for about 5 minutes.
4. At this time, we cut the carrots into the same cubes as the beetroot ones. Then we send to the cauldron.
5. While we cut the onion into pieces of medium size, then we send it to the cauldron and leave to fry for another 5 minutes.
6. Pour the tomatoes and peppers with prepared boiling water and let them stand for 5 minutes. Then we immediately move them into cold water, so that later you can easily and quickly remove the skin.
7. During this time, the vegetables in the cauldron have already been stewed for the required amount of time. Add garlic, sugar, salt, crushed through a press, and pour in boiling water.
8. We immerse the blender in the vegetable mass and bring the contents of the cauldron to a puree state.
9. Peeled peppers and tomatoes, cut into pieces and add to the cauldron into a homogeneous mass. Here we pour in the required amount of vinegar.
10. Simmer for 5 minutes, and then again go through the mass with a blender.
11. We lay out the hot workpiece on sterile jars and tightly tighten the same caps. We turn it upside down and wait for the containers to cool completely.

The dressing for borscht is ready as in the store! Now you can quickly and easily prepare rich, aromatic, nourishing and delicious borscht! Bon Appetit!