Having conceived to close the cans of borsch dressing for the winter, I wanted it to turn out to be a bright beetroot color. And so that nothing needs to be overcooked. The result is such a bright and extremely fragrant borsch dressing for the winter with beets and carrots. I doubt that you will find the recipe easier: all vegetables are cut or rubbed on a grater, mixed, poured with marinade and stewed until tender. The dressing turned out to be so tasty that the husband managed to eat a third of the pan, deciding that it was such a warm salad. A dressing is being prepared without garlic and without spices - they can then be added to the borscht to taste. I have already conducted an experiment and appreciated the convenience of making borscht from such a ready-made dressing. I cooked broth, cut potatoes with cabbage, cooked for 20 minutes, threw a jar of borsch dressing into a saucepan, added spices and added salt in 10 minutes - and that's it, a gorgeous borscht is ready, over which you would have to bend your back for at least an hour. And the taste is excellent! In general, I recommend it. Such a blank should definitely be prepared. Fortunately, beets, carrots, peppers, tomatoes and onions are now all fresh, just harvested, juicy. They give a lot of juice - no water needs to be added to the marinade at all. I made several cans of different sizes - for borscht for a large family, for an option for two and a "selfish" jar - it so happens that only I want borscht in this house, but you must admit that this is nonsense - to cook borscht for one person. But with refueling, this is realized in two clicks. I will not continue to describe the merits of this wonderful winter preparation. Let's get down to business.

Ingredients for 2 liters of borsch dressing:

• Beets - 1 kg (5 pieces of medium size),
• Carrots - 3 large,
• Sweet peppers - 4 medium
• Onions - 3 medium,
• Tomatoes - 300-400 g (if cream, then 5-6 pieces)

• Vinegar 9% - 40 ml,
• Odorless vegetable oil - 70 ml,
• Sugar - 3 tablespoons
• Salt - 1 rounded tablespoon

How to cook borsch dressing for the winter

I already said, but just in case I will repeat: this is a very simple recipe for dressing for borscht. And therefore, further we will focus mainly on how we will grind various vegetables and put them in a saucepan. It is better to take a larger size, I fit everything into a five-liter one.

Let's start with beets. It will need to be washed, peeled and grated. I used a Korean carrot grater for aesthetics. But you can also use the usual one. Or, if you wish, cut the beets into thin strips. Prepare to use some physical effort - beets are a tough vegetable. And I, frankly, regretted that I had not invited my husband to grate the beets.

It's easier with wet blood. It is juicy, easy to rub. And, of course, do not forget that it also needs to be cleaned and washed thoroughly. If there are any stains on it, then remove. But it is better to take vegetables without flaws.

Peel the bulbs. I have them of huge sizes, so one and a half pieces were enough. I cut them into half rings first, and then cut them into three parts - just to make the dressing uniform.

We also wash the pepper, cut it in half, remove the seeds along with the white streaks - they are bitter. And we cut it into such thin strips. Then we'll chop it across.

My tomatoes, divide in half, cut out the white center and the place where the stalk is attached. Tomatoes can be simply cut into slices. If you have them large, then in quarters.

Mix the vegetables. We put the pan on the stove. Turn on medium heat. Before you bring the vegetables to a boil, you need to give them the opportunity to register with the marinade and give juice. This takes about 20 minutes.

We look into the pan, mix the vegetables. We see that there is already enough juice. We switch the heating to maximum, bring the borsch dressing to a boil, again reduce the heat to such a state that the vegetables gurgle slightly, close the pan with a lid and leave it to cook for half an hour. The vegetables may become soft earlier. My gas station was ready in 20 minutes.

By this time, you should already have sterile jars prepared. I just boil them for 20 minutes. Covers - within 10 minutes. The preparation for borsch does not require additional sterilization. We lay it out on the banks tightly, screw it with lids or roll it up with a key. We turn the cans upside down. We wrap it up with something thick, for example, a blanket. After a day, you can transfer it to storage. Borsch dressing is stored in a regular pantry.

Bon Appetit!

In summer and autumn, many housewives harvest all kinds of preserves for the winter. Today we have a borsch dressing for the winter, delicious, you will lick your fingers! The recipes are simple, the result is excellent. We open a jar of ready-made products, and in 20-30 minutes you will have a hearty and tasty first course ready. In addition, all vegetables are much cheaper in summer than in winter, and there are clear savings in finances.

Borscht preparation with beets and carrots without tomato and pepper

Products:

• 2 kg of beets;
• 2 kg of carrots;
• 2 kg of ripe tomatoes;
• 2 kg of onions;
• 100 ml of 9% vinegar;
• 4-5 lavrushkas;
• 200 grams of sugar;
• 600 ml of vegetable oil;
• 5 tbsp. tablespoons of salt;
• 150 ml of plain water;
• Pieces of 20 peppercorns.

For preparation, you need a large pan of 10 liters, 700 g jars - 10 pieces. The weight of the listed vegetables is given in a peeled form, therefore, after peeling the vegetables, they must be weighed. If this amount seems huge to you, then you can simply divide the products in half.

1. Peel all vegetables, weigh, grind beets and carrots on a grater, you can use a combine to reduce the preparation time.
2. Chop the tomatoes in a blender.
3. Many housewives prefer beets in borscht, cut into thin strips, this of course will take much longer.
4. Tomatoes can be killed in a blender with skin, or you can peel them. This is also for those with more time and patience. Here it is up to you to decide how to grind, but tomatoes are grinded very well with the skin and do not spoil the taste of the borscht.
5. As for onions, there are also options: chop by hand, cut into small cubes, or pass through a coarse grater.
6. Pour oil into a large saucepan, add carrots, then beets and onions. Pour in oil, mix thoroughly with a large spoon and pour in 1/3 of water and vinegar.
7. Make the fire small, the vegetables must let the juice go, otherwise they can burn immediately over high heat.
8. As soon as the dressing starts up the juice, increase the fire and wait until it boils.
9. Immediately reduce the heat again, so that the vegetables slightly gurgle.
10. Now you can cover the pan, leave for a quarter of an hour. During this time, be sure to mix twice. Then add the tomatoes and all other products.
11. Stir well, cover and simmer for another 30 minutes. Add bay leaves 10 minutes before stewing vegetables.
12. While the piece is stewing, prepare the jars and lids, everything should be washed with baking soda and sterilized.

Time has expired, you can neatly fill the jars with winter blanks, and you do not need to turn off the fire, just reduce it to a minimum. Immediately close the glass container with a key, turn it over and cover.

That's all. In winter, boil broth, if you cook with meat, without meat is even easier. We cook potatoes, add cabbage, herbs and preparation. Borscht is ready in 20 minutes. Fast, isn't it? Therefore, one day of work is worth it to save time in winter, especially if you have work, children and husband on your shoulders besides home.

In winter, you can cook delicious with this blank.

If the whole blank does not go away at once, and you are not going to cook a delicious borscht again in the near future and are worried that it does not deteriorate, do not worry, just grease the lid with which you will close the open winter blank with mustard. It will not spoil the product and prevent the appearance of mold, which often appears in the open preservation of tomato paste.

Borsch dressing with bell pepper and tomato paste

Such a blank is suitable for lovers of bell pepper. Borscht turns out to be fragrant, tasty and smells like summer.

Products:

• 1 kg of beets and carrots;
• With a pound of white onions;
• 400-500 g sweet pepper;
• 5-7 cloves of garlic;
• 400 g tomato paste;
• 250 ml odorless oil;
• 5 tbsp. tablespoons of sugar;
• 90 ml vinegar;
• 3 tbsp. tablespoons of salt;
• Optionally ½ chili.

1. Peel and wash all root crops, remove the stalk and seeds from the pepper.
2. Chop as follows: finely chop the onion and garlic, finely chop the beets and carrots on a coarse grater or with a sharp knife in thin strips, pepper in a small cube.
3. Pour half the oil into a large saucepan, put the beets, pour in half a serving of vinegar, simmer for 3 minutes, then simmer the carrots for 3 minutes and so on all the vegetables.
4. At the end, pour out the remaining oil, add salt and sugar, add tomato paste.
5. Mix everything well, leave on medium heat for 20-25 minutes, stirring occasionally. At the end, pour in the remaining vinegar, let it boil and spread over sterile jars, filling the blank to the top.

Harvesting for borscht with cabbage

Products:

• 1 kg of carrots;
• 2 kg of cabbage;
• 3 beets;
• Faceted glass of oil;
• 800 gram onions;
• 5 peppercorns;
• 2.5 Art. tablespoons of salt;
• 2-3 bay leaves;
• ¾ cups of vinegar.

Clean all products, wash well, especially when it comes to root crops, which are immediately from the garden.

1. Chop the onion in half rings, chop the carrots and sweet beets with a grater, chop the cabbage with a large sharp knife or on a special grater.
2. Put all the vegetables in the stewing bowl, pour in the oil, mix so that the oil spreads over all the vegetables. Boil over medium heat for 10 minutes, then add all the other ingredients.
3. Reduce heat slightly and leave to simmer for 40 minutes. Then pour into clean jars and quickly close.

In winter, you just have to boil the meat, peel the potatoes and add greens if desired.

According to these recipes, borsch dressing for the winter turns out to be very tasty, you will lick your fingers, everything is infused, soaked in each other's juices. And if you take into account how much time and money will save in winter, so is beauty at all!

See more brewed according to the classic recipe.

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

Beets

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

Utensils

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

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

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

In this recipe, we'll show you how to cook beets for borscht for the winter.

Ingredients:

• 2 kg of beets;
• 2 kg tomato;
• 1 kg of bell pepper;
• 1 glass of vegetable oil;
• 5 tbsp. l. (9%) vinegar;
• 7 tbsp. l. Sahara;
• 2 tbsp. l. table salt;
• 1 kg of onion.

Preparation:

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

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

Put the beetroot blank into sterilized jars, close with sterile lids.

Beets for the winter for borscht can be prepared according to another recipe. Ingredients needed:

• beets - 1.4-1.5 kg;
• tomatoes - 1 kg;
• celery - 200 g;
• carrots - 1 kg;
• Bulgarian pepper - 1.4-1.5 kg;
• parsley and dill - in a large bunch;
• salt - 3 tbsp. l.

Preparation:

1. First, wash the vegetables and peel them. Tomatoes are minced or minced with a blender. The bell pepper is cut into small strips.
2. Carrots, beets and celery are grated on a beetroot grater. The greens are washed in a large amount of running water and finely chopped.
3. Put the tomatoes in a large saucepan and put on the fire. Simmer the tomatoes over low heat for 10 minutes.
4. Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
5. The finished dressing is quickly poured into cans and rolled up.

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

• 3 carrots;
• Beets 2 pcs.;
• Packages are sealed.

Preparation:

1. Beets and carrots are peeled.
2. Vegetables are rubbed.
3. Vegetables are rubbed into different bowls.
4. Place the carrots in bags.
5. Add the beets.

Close the bags to release excess air. Place in the freezer. Freezing for borscht is very convenient and fast.

Such preparations help not only to cook borscht quickly and tasty, but also to save the harvest grown in the country without losses.

Ingredients:

• Beets - 800 g;
• Cabbage - 800 g;
• Carrots - 500 g;
• Onions - 500 g;
• Tomatoes - 500 g;
• Salt - 2 tbsp. l .;
• Sugar - 3 tbsp. l .;
• Water - 100 ml;
• Vinegar - 50 ml;
• Vegetable oil - 100 ml.

Preparation:

1. Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Chop cabbage, chop tomatoes, onions.
2. Put everything in a large saucepan, add water, salt, sugar, oil and cook for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, stir and place hot in sterilized jars.
3. The jars are turned over, a blanket is wrapped and the blanks are left to cool completely. To cook borscht, you need to cook meat broth, add potatoes to it. When the potatoes are almost ready, add the canned food. Bon Appetit!

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

1. To make beetroot brine, take a bucket of water and add 0.3 kg of salt.
2. Beets are poured with ready-made brine so that it is covered with 10-15 cm. Beets are fermented at a temperature of +20 degrees. From time to time, you will need to wash the load, remove any foam and clean the mold.
3. After 2 weeks, the root culture loses color and the brine turns ruby ​​red. This sauerkraut is ready to go and you can eat it.

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

Ingredients:

• beets - 4.5 kg;
• onions - 2.2 kg;
• carrots - 600 g;
• garlic - 6 cloves;
• sunflower oil - 450 ml;
• water 400 ml;
• tomato paste - 2 tbsp l .;
• sugar - 300 g;
• salt - 2.5 tbsp. l .;
• table vinegar - 280 ml.

Preparation:

1. Good large beets until cooked on the stove. Then let cool, after which you need to peel and grind on the largest grater.
2. Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter of a ring, and if it is smaller, then half rings.
3. All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
4. We dissolve the required amount of tomato paste in water and pour everything into a container, followed by borsch dressing. The ingredients are mixed very thoroughly and everything is sent to the included oven.
5. We boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
6. Stir and cook for another 7-8 minutes under a closed lid on low heat.

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

If not everyone in your family likes the taste of vinegar in borscht, prepare the dressing without it, replacing it with more tomatoes. In this case, take a set of vegetables in different proportions:

• tomatoes and beets one and a half kilograms;
• carrots and bell peppers - by a kilogram.

The technology is different from the first option.

1. First prepare the tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass of sunflower oil, bay leaves, ground pepper, cloves to taste and desire. Boil the spiced juice for 20 minutes.
2. At this time, grind the bell peppers in a blender or meat grinder and add it to the boiling juice.
3. Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should be soft.
4. Place vegetables in a saucepan with juice and cook until desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until cooled.

How, where and how much to store

The workpieces are stored in a cool place. Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy mouth-watering snacks until spring. Can be stored on the balcony, but only need to avoid frost. Usually, blanks are stored for no more than 2 years.

Video recipe

Cook together with the heroine of the video!

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

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

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

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

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

• when time is very short, then such a mixture will shorten the cooking time of the soup. Whipping up is a great option.

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

Dressing for beetroot borscht for the winter - a very tasty recipe

This option can rightfully be compared with, but only with beetroot.

We need:

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

Cooking method:

1. Place a frying pan or deep stewpan on the stove, pour 1/3 of the amount of vegetable oil specified in the ingredients. Chop the onion into cubes with a knife and fry it until soft.

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

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

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

Transfer the fried onions to a saucepan, add the tomato mass, bell peppers, and finely chopped red pepper to the same place.

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

Important! Simmer for about 1 hour, stirring occasionally.

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

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

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

Important! Do not forget to wash the lids with baking soda and boil.

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

It is so simple and easy at home to prepare such a fragrant and very beautiful dish in color, at the same time a salad and an additive for soup, which will surely give a very bright saturated red color in borscht. Store in a cool place or cellar.

Cooking a vegetable mixture in soup for the winter

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

Borsch dressing with beets and carrots

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

We need:

• carrots - 2 pcs.
• beets - 2 pcs.
• onions - 2 pcs.
• vegetable oil for frying
• tomato paste - 6 tablespoons
• water - 1 tbsp.
• salt - 1.5 tsp
• sugar - 0.5 tsp
• garlic - 1 head
• vinegar 9% - 1 tablespoon per 0.5 liter can

Cooking method:

1. Wash and chop the beets as you usually do when boiling soup. Grate the carrots on a coarse grater. Traditionally cut the onions into cubes with a kitchen knife.

Interesting! Beetroot in Ukraine is called beetroot, or affectionately beetroot. After all, it is the most fragrant, rich and delicious, since they have their own subtleties and nuances.

2. Fry the onion with vegetable oil in a frying pan. It will grind a little, perhaps the edges will turn golden, add carrots. In principle, make a regular fry. Fry the carrots a little to soften them.

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

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

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

Season with pepper and salt; no bay leaves or seasonings are needed.

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

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

5. Sterilize the jars in advance with the lids, and then put the finished consistency in the jar. Take a regular tablespoon of vinegar and pour it straight over the top. Canning immediately under the metal lid.

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

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

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

Canned beetroot and cabbage dressing - a simple recipe

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

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

We need:

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

Cooking method:

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

2. Next, chop the cabbage, using a special grater, because it turns out quite nicely and efficiently with it, and most importantly quickly. Pepper seeds and cut into strips.

Important! Remove the baffles from the bell peppers as they can produce bitterness when cooked.

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

4. And then pour the hot cabbage into sterilized jars through a special funnel. Close the filled jar with a sterilized metal lid and tighten with a seaming machine.

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

This simple method is time-tested and saves time on cooking))) Good autumn salting!

Soup recipe

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

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

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

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

We need:

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

Cooking method:

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

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

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

As soon as the onions begin to turn golden, lay out all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process begins. When the vegetables have settled a little, add the cabbage.

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

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

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

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

Harvesting with beans

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

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

Winter borsch dressing was prepared in Russia. It was made from beets and carrots, onions and peppers. All vegetables were stewed in a thick-walled clay pot.

The dressing was prepared rich and bright. Spices, herbs and spices were added. A delicious borscht was cooked from the gas station, which was eaten at the table by a large and friendly family. Thick sour cream, a slice of rye or wheat bread were always added to the dish, and after that they drank amber kvass.

Healthy vegetables are a part of the borsch dressing. Beets increase the body's resistance to heart disease. This vegetable is indispensable for anemia. Onions are the best folk remedy for fighting colds and viral infections. Carrots are rich in carotene. Bell pepper surpasses lemon and other citrus fruits in terms of vitamin C.

Like the rest of the curls, the borsch dressing must be stored properly. We will give you some tips.

• If the cans with the dressing are tightly rolled up, then they can be stored at temperatures up to 15 ° C.

• The workpiece may deteriorate if stored in damp conditions. The room must be dry.

• Jars with vegetable borsch dressing are stored for 1.5 years. However, practice shows that it is not worth keeping them for more than a year.

• Avoid direct sunlight to prevent refueling cans from bursting.

Classic borsch dressing for the winter with beets

Beetroot is an essential ingredient in borsch dressing. It is she who gives such a bright and colorful shade.

Cooking time - 1 hour 20 minutes.

Ingredients:

• 800 gr. beets;
• 700 gr. carrots;
• 700 gr. tomatoes;
• 600 gr. onions;
• 4 tablespoons olive oil
• 2 tablespoons of dry dill;
• 50 ml vinegar;
• salt, pepper - to taste.

Preparation:

1. Wash the beets and carrots thoroughly, peel them, and then grate.
2. Peel and finely chop the onions.
3. Peel the tomatoes and grind the pulp in a blender.
4. Take a large saucepan with a firm bottom. At the bottom of a saucepan, fry the onions and carrots in olive oil.
5. Add tomatoes and beets. Sprinkle with dried dill on top. Season with salt and pepper. Let the dressing simmer for about 20 minutes.
6. Add vinegar to vegetables before turning off the heat. Mix everything well.
7. The borsch dressing is ready! Can be rolled into jars.

Winter borsch dressing with tomato paste

Instead of fresh tomatoes, you can put tomato paste in the dressing. Just stop your choice on dense and bright red varieties. This tomato paste will give the dish a wonderful color.

Cooking time - 1 hour.

Ingredients:

• 670 g beets;
• 500 gr. carrots;
• 530 g onions;
• 490 g tomato paste;
• 2 sprigs of rosemary;
• 3 tablespoons of flaxseed oil;
• 3 pinches of thyme;
• 45 ml vinegar 9%;
• salt, pepper - to taste.

Preparation:

1. Wash and peel beets and other vegetables.
2. Grate the carrots and beets on a coarse grater, and finely chop the onion.
3. Combine all vegetables in a large aluminum saucepan. Add linseed oil and cook for 15 minutes.
4. Then add the tomato paste and mix well. Add rosemary and thyme. Simmer for about 20 minutes.
5. 5 minutes before cooking, pour vinegar into the dressing.
6. Spread the borsch dressing over the jars and roll up for the winter. Store in a cool place.

Borsch dressing with bell pepper

Bell peppers add a certain charm to the borsch dressing. Use red peppers. They harmonize well with other ingredients in the dish.

Cooking time - 1 hour.

Ingredients:

• 760 g beets;
• 450 gr. carrots;
• 600 gr. onions;
• 600 gr. bell pepper;
• 1 bunch of parsley;
• 1 bunch of dill;
• 3 tablespoons corn oil
• 40 ml vinegar;
• salt, pepper, spices - to taste.

Preparation:

1. Peel the onions and chop finely. Then fry until golden brown in 1 tablespoon of corn oil.
2. Remove the bell peppers from the cores and cut into beautiful strips. Send to the onion along with 1 tablespoon of corn oil. Fry for about 10 minutes.
3. Wash, peel and grate the beets and carrots. Place them in a pot of vegetables. Add remaining oil. Season with salt and pepper to taste. Add your favorite spices. Simmer the dressing for 25 minutes.
4. Chop the dill and parsley and put in the dressing along with the vinegar a few minutes until tender.
5. The borsch harvest is ready! You can twist!

Horseradish dressing for borscht

Such a recipe will seem interesting for a lover of piquant taste. Horseradish goes well with vegetables. Serve this borscht with thick sour cream.

Cooking time - 1 hour.

Ingredients:

• 780 gr. beets;
• 560 g carrots;
• 600 gr. onions;
• 30 gr. horseradish root;
• 600 gr. tomatoes;
• 50 ml vinegar;
• 4 tablespoons of sunflower oil;
• salt, black peppercorns - to taste.

Preparation:

1. Peel and grate beets and carrots. Sauté these vegetables in a saucepan in sunflower oil along with chopped onions. Season food with salt and pepper.
2. Peel the tomatoes and place them in a blender. Put finely chopped horseradish there. Grind everything and put in a saucepan with vegetables. Simmer for 20 minutes.
3. At the very end of cooking, pour the vinegar into a saucepan.
4. Roll the finished borsch dressing into jars. Store curl in a cool place.