The cannery in my kitchen is running at full capacity. Everything that has already been prepared is described in the heading homemade preparations. If you are interested, you can read it. Today I got to the beets. I want to make a useful workpiece out of it. Dressing for borscht with beets is very simple to prepare. At the same time, she will save us time and effort all winter when we cook borscht.

I still have a lot of tomatoes and bell peppers. As always, most of the time is spent cutting all the vegetables. If you have a kitchen processor that chops vegetables, then preparing such a borsch dressing will not be difficult at all.

If you add dressing at the very end of cooking, then the borscht always remains beautiful and red. The main thing is not to digest, so that the color does not turn brown, but it remains exactly red. Try my dressing recipe and you will definitely take it to your piggy bank.

In the article:

Dressing for borscht with beets for the winter - a step by step recipe with a photo

I have been cooking a dressing according to the same recipe for many years. I usually cook in a large saucepan or cauldron. Sometimes I cook in a slow cooker. Then I seal it tightly in jars. It keeps well in the basement all winter.

What you need:

How to cook:

1. First, I prepare all the vegetables. I clean, wash and dry on a towel.

2. Now I cut each onion in half and each half again in half and cut these quarters into strips. It turns out such a not too long straw. Pour half of the vegetable oil into a large saucepan and add the onion.

3. Rub beets and carrots on the largest grater. Better, of course, grind in a food processor, but I don't have one. I cut the bell peppers into quarters and into strips as the onions were cut. I put all this into a saucepan. Now I turn on a small fire and let the vegetables begin to stew.

4. Tomatoes can be finely chopped or chopped with a blender. I grind the tomatoes with a blender and pour the resulting porridge into the same large pot. It remains to add the remaining oil, salt and vinegar.

6. At the very end, I add finely chopped hot pepper and garlic squeezed through a press to the dressing.

7. Jars and lids were sterilized for about five minutes in boiling water. I put the gas station still hot in the cans. I call my husband to roll it up. I got 14 0.5 liter jars and a little more.

My beetroot borsch dressing is ready. In winter, you just need to boil the broth and chop the potatoes and cabbage. When the potatoes are boiled, add a jar of dressing and bring to a boil. This will be a quick and red borscht.

Video recipe for borsch dressing without frying vegetables

For those who like to cook in a multicooker, watch a video from the FOODozhnik channel. Here vegetables are not fried at all and they retain more vitamins.

Are you going to cook borscht with a can? I wonder why? Isn't fresh vegetables in borsch more interesting, aren't they available all year round? .. These are sly questions, because I cook such borsch myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is ideal in three cases.

Who needs borscht dressing for the winter?

First case - you do not have a shop nearby where you can buy juicy beets, crispy carrots, summer-smelling tomatoes all year round. The market is far away from you, and even if it were close, it is somehow not funny to carry a kilogram of this one, a half kilogram of this and a couple more grams of this one (and in total it turns out to be a heavy bag). In this case, it is worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, then processing them and turning them into a delicious dressing for borscht for the winter, smelling of herbs, tomatoes and freedom.

Second case - you are a creepy bummer who wants to minimize any body movements associated with cooking. For you, peeling one carrot is a waste of resources. To dilute a mud from a small beet is like an execution. That is why once a year it is worthwhile to set aside half a day to clean a mountain of carrots, a box of beets, process a centner of tomatoes, and then, for long and cold 3-4-5 winter months, slowly reach out into the pantry, take the first jar of borsch dressing that comes across, open it defiantly and lazily transfer the contents into a pot of broth.

Third case not subject to description. You just need to accept it as a fact and not try to understand anything: borscht is rolled into a jar because great-grandmother, grandmother and mother did this. And also the sister and godmother do. And the point.

So, if at least one of the three cases is yours, then my recipe will come in very handy: the prices for ground tomatoes smelling of the wind “dropped” at the bazaars, the beets are juiced and become as sweet as possible, the carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite TV series, drive our pets to the park and start.

The output is about 6.5-7 liters.

Ingredients

• 2 kg of tomatoes;
• 3 kg of beets;
• 1.5 kg of bell pepper;
• 1 kg of onions;
• 1.5 kg of carrots;
• a large bunch of greens;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups of sugar;
• 0.5 tsp citric acid;
• 150 ml of table vinegar;
• 0.5 l of water.

How to prepare borsch dressing

Are you ready? We begin to create and fantasize.

BEET. Let's start with her, this is the most laborious. Beets, beauty and royalty, require special attention. First of all, of course, we clean it and mine. But then we begin to lovingly cut with a knife into long thin pieces. You can, of course, just grate, but this is not serious in relation to the beets - she's a noble lady with us, routine treatment is not welcome with her.

CARROT. It's easier with carrots - washed, peeled, grated. Any size - whatever you like. However, it is possible and in cubes, cubes - but that is if you have a couple of fresh episodes from "Doctor House" or "Grace's Anatomy".

PEPPER. Pepper is a very simple comrade: after removing the stalk, cut it into thin strips.

TOMATOES. Tomatoes, of course, would be worth peeling. To tinker, of course, it is necessary, but it is not at all difficult: make a light cross-shaped incision on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and absolutely just peel off the skin.
Cut the tomatoes into small cubes.

ONION. Clean, cut into small cubes.

GREENS. Grind, removing the stems.

We stew vegetables. Preheat the frying pan. Pour in a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), pour oil, heat and fry the carrots. Into the pot.

We wipe the pan, add oil, fry the bell pepper. In the company of onions and carrots.

To keep the beets their bright rich color, add citric acid during frying.

Wipe again, top up again. This time it was the turn of the beetroot - and here everything is a little more complicated (she’s royal, remember?). First, fry, but with the addition of citric acid (it will help maintain a bright saturated color) and sugar (a subtle caramel flavor is great!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything to the pan with the rest of the vegetables.

Let's roll it up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, once again bring to a boil, after which we put the dressing in small sterilized jars (for me, 300 ml is optimal - just for one pot of borscht).

We cover with sterilized lids, roll up, turn over the cans and wrap them in blankets. After a day, the refueling can be transferred to the pantry, where it can be stored, using as needed.

What else is added to canned borsch dressing

If desired, you can add cabbage to the dressing by stewing it along with all the vegetables.

In addition, the following additives perfectly complement the taste of borscht in a jar:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili;
- zucchini;
- prunes or plums;
- applesauce.

Delicious winter borscht for you! Both in the jar and in the plate.

Prepared in advance dressings and preparations from vegetables for homemade borscht will significantly save you time and money. Better yet, make a couple of jars of ready-made borscht for the winter! We boiled the broth, added potatoes and dressing or billet, mixed and salted if necessary. The borsch is almost ready! How to make the right dressings and preparations for borscht from vegetables, cook borscht for the winter see and read on.

Borsch dressing recipes

Recipe Dressing for borscht "Lazy borscht"

Ingredients:

• 1 kg of cabbage
• 1 kg of beets
• 1 kg of tomatoes
• 1 kg of onions
• 2 kg of carrots
• 2, 5 Art. l. salt
• 0.5 tbsp. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 6%

Cooking method:

1. Wash and chop the vegetables. Tomatoes in slices, onions in thin half rings, cabbage julienne. Grate carrots and beets.
2. Put vegetables in a saucepan, add all spices except vinegar.
3. Put the katsrul on fire and bring to a boil.
4. Simmer for 10 minutes, stir and pour in vinegar.
5. Cook the borscht for another 10-15 minutes.
6. Sterilize jars for bosch and fill with hot billets.
7. Tin cans, wrap and cool. Put away for storage.
8. To prepare borscht, boil the meat broth with potatoes, put a 0.5 liter jar in a saucepan and bring the soup to readiness. Season with salt and herbs to taste.

Recipe "Red" dressing for borscht and beetroot

Ingredients:

• 1 kg of tomatoes
• 1 kg of carrots
• 1.5 kg of beets
• 150 g garlic
• 1 kg of onions
• parsley, celery, dill
• 150 g salt
• 16 Art. l. vinegar 9%
• 300 gr. Sahara
• 400 ml vegetable oil

Cooking method:

1. Wash and grind vegetables. Chop the greens finely.
2. Pass the whole mass through a meat grinder, and then grind with a blender.
3. Add salt and sugar to the vegetable puree, pour in the vinegar and vegetable oil.
4. Stir the mixture and leave under a towel for 1.5 hours. Sterilize 0.5 L jars.
5. Fill cans with dressing and sterilize for 20 minutes from the moment of boiling.
6. Roll up the jars and store them in a cold place.

Borsch recipe for the winter "Crimean"

Ingredients:

• 1 kg beets
• 1 kg of carrots
• 1 kg of cabbage
• 1 kg of tomatoes
• 0.5 kg of onions
• 0.5 l of vegetable oil
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp citric acid

Cooking method:

1. Wash vegetables and cut into thin strips.
2. Simmer vegetables in vegetable oil over low heat.
3. Add salt, sugar and vinegar.
4. Cook the borscht for about an hour.
5. Arrange the borscht in sterile jars and serve. Store borscht in a cool place.

Borscht recipe for the winter with bell pepper and beans

Ingredients:

• 2 kg of cabbage
• 1 tbsp. beans
• 1 kg of tomatoes
• 0.5 kg of onions
• 1 kg of beets
• 0.5 kg of carrots
• 2 red bell peppers
• 10 tsp salt
• 1 tbsp. l. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 9%
• 8 pcs. peppercorns
• 4 bay leaves

Cooking method:

1. Pour the beans with water and leave for 8 hours.
2. Wash the vegetables.
3. Grate carrots and beets.
4. Stew carrots and beets in 1 tbsp. vegetable oil for about 20 minutes.
5. Chop the rest of the vegetables and grind with spices.
6. Place vegetables in a saucepan, add beans, stir and simmer for about 40 minutes.
7. Pour vinegar into the borscht, boil and cool slightly.
8. Arrange the borscht in sterile jars and serve.

Recipe Pickled beets for borscht

Ingredients:

• 2 kg of beets

For the marinade:

• 1 st. vinegar 9%
• 1 tbsp. water
• 1 tbsp. l. Sahara
• 1 tsp salt
• 3 bottle. carnation

Cooking method:

1. Wash the beets and boil until tender.
2. Peel the beets and cut into large strips.
3. Jars of 0.5 l to lay out and fill with beets.
4. Prepare a hot marinade.
5. Pour the marinade over the beets and simmer. Store beets in a refrigerator.

Video recipe "Borsch dressing (dressing for Ukrainian borscht)"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

Each housewife agrees that, despite its apparent simplicity, borscht is a rather complex dish. To cook delicious borscht, a woman needs to spend at least an hour. But, dressing for beetroot borscht for the winter (we will consider the recipes very tasty in this material) will help save time in winter.

When it comes to refueling borscht, first of all, the hostess thinks about saving personal time. But that's not all, because such a harvest is made from the most useful and ripe seasonal vegetables. That is, the first dish in any season will turn out to be as vitamin and healthy as possible.

Important! Borscht preparations in cans are made only on the basis of herbal ingredients. This means that such a first course can be safely prepared in Lent. If you cook the workpiece in meat broth, then you get a full-fledged hot.

For the first time, it may seem that it is quite difficult to prepare a dressing for beetroot borscht for the winter according to the most delicious recipe. But after the first can, things will go faster. In winter, all that remains is to cook meat or vegetable broth and toss canned vegetables there. How to do it.

Dressing for beetroot borscht for the winter: recipes are very tasty

Recipe number 1

What do you need:
One and a half kg of beets;
One kg of carrots and onions;
One kg of Bulgarian pepper;
A dozen tablespoons vinegar;
Two glasses of rast. oils;
Three glasses of tomato paste;
1 tsp hot pepper;
A dozen peeled heads of garlic;
10 tbsp sugar, salt to taste;

All vegetables required for this dressing need to be peeled. Grate raw carrots and beets on a coarse grater. Cut the onion into thinnest half rings, peel the pepper from seeds and cut into flat and thin strips.

Advice! If you have a harvester at home, then all vegetables can be chopped using this device. So the cooking time for borscht dressing can be cut in half.

Put the ingredients listed in the recipes, with the exception of the garlic, in a saucepan. Simmer for 50 minutes from the start of the boil. Then add the garlic passed through a press. From this moment, boil the dressing for another seven minutes. Now put the future borscht in sterile jars and seal it with tin lids.

Advice! To cook one borscht next winter, you will need a glass of such a dressing somewhere. So, it is most convenient to roll it into half liter cans.

Recipe number 2

What do you need:
One glass is grown. oils;
One kg of carrots;
Three kg of beets;
One kg of onions;
500 ml of water;
One kg of pepper for salads;
One kg of tomatoes;
3 tbsp salt and 7 tbsp. Sahara;
Half a glass of vinegar;
A bunch of greens, parsley or dill is suitable;

Pinkish varieties are the best choice for beets. But such a vegetable out of season is rarely found on the market, so you can choose any kind of vegetable for seaming. The main thing is that the beets are fresh, ripe and strong. Grate carrots and beets into strips. Dice the onion and chop the herbs. Pay attention to how you prepare.

Remove the seeds from the pepper and cut into cubes or strips. You will need to remove the skin from the tomatoes, and then chop finely in any way.

Advice! Peeling tomatoes is not an easy task. To facilitate it, red vegetables need to be doused with boiling water for a minute, and then placed in cold water for the same time.

Now the dressing will need to be boiled. To do this, pour oil into a saucepan and heat. Then pour in the carrots. Add the onion after 10 minutes. After another 10 minutes, pour in water and pour out the beets. After 15 minutes add the peppers and tomatoes. Mix the mass, pour out the white ingredients and pour in the vinegar. Simmer everything under the lid for 10 minutes, add herbs and simmer for another 10 minutes. Spread the dressing hot on prepared cans and roll up with tin lids.

Dressing for beetroot borscht for the winter: we have given recipes for delicious cooking in this material. With any set of vegetables, the dressing will turn out to be tasty and aromatic, and the first dish based on it will delight you with its taste and useful properties. To use the dressing in winter, you need to pour the contents of the can into the pre-cooked meat broth. Optionally, you can add cabbage, carrots to the borscht. It is enough to cook borsch with dressing for 15 minutes, check for spices and salt.

We suggest you start preserving a wonderful dressing with beets for that borscht, from which all households will be delighted.

Canned Beetroot Borsch Dressing

Ingredients:

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

Preparation

Boil good, large, sweet beets until cooked on the burner of the included stove. Next, let it cool, after which we clean and grind it into the largest grater. We rub the peeled (raw) carrots next through the same grater. If you have a large onion, then cut it into a quarter of a ring, and if smaller, then in half rings. We load all these vegetables into a large, wide saucepan, then add finely ground salt, granulated sugar and sunflower (refined) oil to them.

Dissolve the required amount of tomato paste in water and pour everything into a container with the future borsch dressing. Mix the ingredients very thoroughly and send everything to the included stove. We boil the dressing for 13-15 minutes, and then add garlic, chopped through a fine sieve of a meat grinder, and table vinegar into it. Stir and under a closed lid, boil for another 7-8 minutes on minimal heat.

We distribute the ready-made dressing over the scalded cans with steam and, having sealed with lids, wrap them well with a cotton blanket.

Salad dressing for beetroot borscht for the winter

Ingredients:

• beets - 1.4 kg;
• white cabbage - 1.7 kg;
• red bell pepper - 1 kg;
• carrots - 800 g;
• tomatoes - 1.2 kg;
• onions - 700 g;
• sugar, salt - 2 tbsp. spoons;
• sunflower oil - 220 ml;
• laurel leaf - 3 pcs.;
• vinegar - 180 ml.

Preparation

Cut the peeled beets, Bulgarian (red) pepper, white cabbage and good, juicy carrots and chop them into thin, long strips. But grind the tomatoes with onions in rather large cubes.

In a saucepan with a thick bottom, heat the required amount of sunflower oil, and then put the onion cubes in it along with carrots and fry them until the vegetables are soft. Next, add the Bulgarian pepper, and after another 4 minutes add the tomatoes. After about 8 minutes, put chopped cabbage and, of course, beets in a container with already fried vegetables. Sprinkle everything with salt and sugar and simmer the salad dressing for at least 20 minutes over the lowest heat. For 5 minutes, how to set aside the dressing, pour in good quality table vinegar.

We distribute the jars, still hot, over the cans fried in the oven, seal them with lids and be sure to wrap everything up.

Winter dressing for borscht with beans and beets

Ingredients:

• red beans - 2.5 tbsp.;
• beets - 1.8 kg;
• onions - 1.8 kg;
• tomatoes - 1.8 kg;
• carrots - 1.8 kg;
• drinking water - 400 ml;
• - 350 ml;
• kitchen salt - 2 tbsp. spoons;
• sugar - 0.5 tbsp.;
• vinegar (9%) - 130 ml.

Preparation

Cut the small tomatoes into slices, chop the onions into thin half rings, and rub the carrots together with the beets through a medium grater. Pour oil into a deep stewpan and warm it up a little, put half rings of onion with grated carrots here. After 3-4 minutes, add juicy beets and fry the vegetables for 12 minutes. Boil (until half cooked) red beans, and then add them to a stewpan with vegetables. Place tomatoes on top of it, add some drinking water, sprinkle with kitchen salt with fine granulated sugar and, stirring the mass until smooth, simmer all this yummy for at least half an hour. After that, pour vinegar into the ready-made dressing and let it boil for literally 5-6 minutes.

We distribute the contents of the stewpan over properly prepared jars, roll them up to full stop and wrap them up.