Beetroot twist for borscht for the winter. How to easily make green bean borsch dressing

09.09.2019 Pasta, pasta, dumplings

Without a good dressing, you will never get a tasty, rich red borscht. The use of fresh vegetables gives its own flavor, but it takes more time to prepare the soup. But the use of ready-made borsch dressing will significantly reduce your kitchen chores in time. And if you have your own vegetables, from the garden, then how not to use my recipes and not prepare a fragrant, tasty, beautiful dressing for the winter. Plus, it can be used as a salad - a delicious winter salad.

In the midst of summer harvesting, prepare a borscht dressing for the winter, which retains almost all the properties of summer vegetables. They prepare simply and quickly. Most of the time is spent on chopping and peeling vegetables, so we recommend using a food processor

If you add vegetable dressing at the very end of cooking, the borsch will remain very beautiful. The main thing is not to overexpose, otherwise the vegetables will lose color. Try the recipes presented and you will definitely take some of them into your piggy bank.

Dressing for beetroot borscht for the winter with cabbage

Plenty of fresh vegetables in summer. If you don't have a vegetable garden, you can buy them on the market. By opening such conservation in the cold season, you will save time and money.

We need:

Tomatoes -1 kg
Beets - 1 kg
Sweet pepper - 1 kg
Carrots - 700 grams
Cabbage - 1 head of cabbage
Onions - 700 grams
Bitter pepper optional
Vegetable oil
Salt and sugar to taste

Preparation:

To remove the skin from a tomato, rinse it in water. After that, dip them in boiling water for a few seconds. Then into cold water and immediately get rid of the skin. Then grind them with a blender or meat grinder, until puree

Wash the carrots well, peel, chop into thin strips, or chop on a coarse grater

Wash the beets, peel, grate. It is best to take a vegetable of a dark burgundy color, so the dressing will acquire a richer color.

Peel the onions, cut them into half rings.

Cut out the stalk of the bell pepper, clean the seeds. Cut into small squares

Saute the onions in sunflower oil, add the carrots. Then we send pepper, beets, then fill the resulting mass with pre-prepared tomato juice. Simmer vegetables over medium heat for 10-15 minutes so that they are not overcooked

We chop the cabbage into thin strips and send it to our gas station at the very end. We boil for 5 minutes. If you prefer sour borscht, put some vinegar before rolling up the jars.

Put the dressing in sterilized jars, roll it up. We turn and wrap our jars. We store in a dark place so that the dressing does not lose color

Bon Appetit!!! Good luck with your blanks!

Sometimes there is simply no time to peel and fry vegetables, but I really want borscht. In such cases, conservation comes to the rescue, which already includes all products except cabbage and potatoes. It remains to cook the broth, add the missing vegetables, add the dressing and the delicious borscht is ready in a short period of time.

We need:

Onions - 1 kg.
Carrots - 1 kg.
Beets - 1.5 kg.
Bell pepper - 800 gr.
Tomatoes - 1.5 kg.
Garlic - 120 gr.
Sunflower oil - 250 gr.
Sugar 1 tbsp. spoon
Salt 2.5 tbsp
Black, red ground pepper to taste
Acetic acid 70%

Preparation:

Wash the carrots well, peel them, chop them with a food processor

Wash the beets, clean them, put them through the harvester

Wash the tomatoes, get rid of the stalk. Puree with a blender

Peel the bell pepper from seeds. Chop into thin strips

Peel the onion and chop finely

Heat the sunflower oil in a frying pan, sauté the onion for 10 minutes. Transfer the finished, golden vegetable to a large saucepan. So one by one we fry all the prepared vegetables.

Finally, pour in the tomato puree. Season with sugar, salt. Mix well, bring to a boil, cook for 20 minutes. We squeeze out the garlic, put the spices at our discretion. Boil for another 10-15 minutes

While the gas station is being prepared, we will prepare the banks. Wash, put on a baking sheet, send to the oven. Fry the jars at 120 degrees for 15-20 minutes. Put the finished salad in jars, add 1 liter, a teaspoon of vinegar.

Bon Appetit!

Beetroot dressing for borscht for the winter with beans

This filling is universal. It is suitable both for soup and for eating as a salad. At the same time, it is not at all necessary to cook soup in meat broth. Beans contain a large amount of protein, which is a great substitute for animal products. The satiety of the dish will remain at the level, and the calorie content will decrease

We need:

Beets - 1.5 kg.
Tomatoes - 1.5 kg.
Pepper - 0.5 kg.
Carrots - 0.5 kg.
Onions - 0.5 kg.
Beans - 300 gr.
Vegetable oil - 250 ml.
Vinegar 9% - 80 ml.
Salt - 1 tbsp / l.
Sugar - 100 gr.

Preparation:

Wash the beans well, fill them with water in the evening and leave them overnight. In the morning, rinse again, fill with water about two fingers, boil until half cooked. Salt water

Rinse the carrots, peel, rub on a coarse grater. Peel the beets, chop with a coarse grater

Wash the pepper, remove the seeds, cut the stalk. Chop into strips. Peel the onion, cut into small cubes

Rinse the tomatoes, cut the stalk, mince.

In a large saucepan, combine prepared tomatoes and vegetable oil. Mix well, put on the stove, bring to a boil. We send the beets, half the vinegar, mix. From the moment of boiling, cook for 10 minutes.

Then we send onions, carrots, from the moment of boiling, cook for 10 minutes.

We put it in sterile jars, roll it up under the iron lids. We wrap it up and leave until it cools completely. Store at room temperature.

Good luck with your blanks!

Borsch dressing. Freezing in bags

This recipe will save you time. Vegetables are not heat-treated, which means they will retain their useful qualities

We need:

Beets - 1.5 kg.
Carrots - 0.5 kg.
Tomatoes - 0.5 kg.
Sweet pepper - 0.5 kg.
Onions - 0.5 kg.
Garlic - 100 gr.

Preparation:

Peel the onion, rinse and cut into small cubes

Wash the tomatoes, get rid of the stalk, chop them into pieces

Wash the carrots, peel them, rub them on a coarse grater, or use a combine

We also wash the beets, peel, chop the same way as carrots

Garlic, finely chop with a knife

Mix the prepared ingredients well. We put them in bags in a thin layer. It is very convenient to use bags with a lock. Put the dressing in packages in the refrigerator so that the excess moisture evaporates. In the morning, close or tie the bags and put them in the freezer.

Bon Appetit! Happy blanks!

Dressing for borscht for the winter (without frying) in a slow cooker

A simple, quick recipe, yet delicious at the same time. It will help save your time, and in winter it will delight you with a wonderful aroma. Prepare a dressing according to this recipe and you will definitely not regret it.

We need:

Beets - 700 gr.
Carrots - 500 gr.
Pepper - 200 gr.
Onions - 500 gr.
Tomatoes - 500 gr.
Vinegar 9% - 40 ml.
Sugar - 3 tablespoons
Salt - 1 tablespoon
Vegetable oil - 70 ml.

Preparation:

My carrots and beets, peel, rub on a coarse grater. We clean the pepper from the seeds, the onion from the husk, chop into small pieces. Chop the tomatoes finely

We shift the prepared vegetables into a saucepan from a multicooker

Let's prepare the marinade: In a deep bowl, mix the vinegar with salt and sugar, pour in refined sunflower oil. Stir, pour into the vegetable mixture

On the multicooker, set the "Quenching" mode, the cooking time is 40 minutes

We shift the finished gas station in containers, close it under an iron lid with a twist, or roll it up with a key. Turn it upside down, wrap it in a blanket, leave it to cool completely.

Bon Appetit!

Video recipe for making borsch dressing for the winter

Beets, cabbage, carrots and tomatoes are used as a dressing for borscht for the winter in a jar. The borsch base is canned in order to cook the soup quickly in the cold season, without wasting time on frying the ingredients and preparing the base. Spinning for borscht from summer vegetables retains most of the vitamins and benefits, has a bright, rich taste. Check out the recipes for winter harvesting.

How to prepare borsch dressing for the winter

Beetroot is an obligatory component of borsch dressing. General rules for preservation for the winter:

fry the slices in turn, and only then mix to preserve the richness of the taste;
so that the beets do not lose their shade during frying and boiling, season them with a little vinegar or citric acid;
adding sugar to the beets will add a subtle caramel flavor.

Recipes for dressing borscht for the winter

The vegetable dressing makes it easier to cook the soup - the hostess will have to boil the broth and add the potatoes, at the end add the contents of the jar and warm it up. Original recipes with photos involve adding the following components to the winter harvest:

celery root, parsley or parsnip;
garlic, hot chili;
zucchini, eggplant;
dried plums;
sour apple puree.

Beetroot

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 74 kcal.
Purpose: first.
Cuisine: Russian.

The classic preparation for borscht for the winter includes large ripe fruits and vegetables. It is better to take the most fleshy and red tomatoes, then it will turn out to be tasty to make a thick aromatic dressing. From the given amount of products, about three liters of ready-made preservation will come out. Roll up in jars and seal with sterile lids to extend shelf life.

Ingredients:

beets - 1500 g;
tomatoes - 1000 g;
carrots - a pound;
onions - half a kilo;
sunflower oil - a glass;
vinegar - 40 ml;
salt - 30 g.

Cooking method:

Chop the onions, mince the beets and carrots, puree the tomatoes with a blender.
Put the ingredients in a deep saucepan, salt, season with seasonings, vinegar, oil.
Boil over medium heat, cook for 40 minutes, not forgetting to stir.
Arrange hot in jars (they must be sterilized first), roll up.

No beets

Cooking time: half an hour.
Servings Per Container: 4 Persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.

Harvesting borscht for the winter without beets will become relevant for those who do not like this vegetable. When cooking the soup, you can add the beet chips separately. How to cook and make preservation, which will save cooking time in winter, the instructions with a photo will tell you. A distinctive feature, in addition to the absence of beets, is the presence of sweet pepper, which gives a special flavor.

Ingredients:

tomatoes - half a kilo;
onions - 0.5 kg;
Bulgarian pepper - 500 g;
parsley, dill - 300 g;
salt - half a kilo.

Cooking method:

Grate the carrots, cut the onion and pepper into strips.
Dip the tomatoes in boiling water, remove the skin, chop, chop the parsley.
Place prepared ingredients in a large bowl and season with salt.
Wait for the juice to drain.
Spread the dressing without boiling in cans, close the lids, store in the refrigerator.

With cabbage

Cooking time: 1 hour.
Servings Per Container: 10 Persons.
Calorie content: 73 kcal.
Purpose: first.
Cuisine: Russian.
Complexity of preparation: medium.

Beetroot and cabbage borscht for the winter is a traditional type of preparation. Those housewives who have to cook soup for a large family will like the recipe, it will turn out to make the soup especially tasty. From the specified amount of products, you will get about 10 liter cans for cooking borscht for the winter. Due to the addition of spices and aromatic herbs, the dressing is aromatic.

Ingredients:

cabbage - 5000 g;
tomatoes - 1200 g;
onions - 10 pcs.;
sweet pepper - 1000 g;
beets - 1600 g;
carrots - 1 kg;
salt - 100 g;
sugar - 40 g;
vegetable oil - 60 ml;
black pepper - 15 peas;
bay leaf - 7 pcs.;
vinegar - 2 cups.

Cooking method:

Grate carrots with beets on a coarse grater, fry in half the oil.
Chop the rest of the ingredients in a convenient way, mix with frying and spices, simmer with the rest of the oil for an hour after the mixture boils.
Lay on the banks, roll up.

Without cabbage

Cooking time: half an hour.
Servings Per Container: 2 Persons.
Calorie content of the dish: 77 kcal.
Purpose: for dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Soup dressing for the winter without cabbage is prepared faster than the traditional one, because time is not wasted on processing this component. From the given amount, two liters of workpiece are obtained. To make it, take a large, thick-walled pan with a volume of at least 4.5 liters. As for the vinegar in the composition, it gives the necessary piquancy to the taste and extends the shelf life.

Ingredients:

beets - 1 kg;
carrots - 350 g;
onions - 350 g;
bell peppers - 2 pcs.;
tomatoes - 350 g;
sugar - 60 g;
salt - 20 g;
vinegar - ¼ glass;
vegetable oil - 70 ml.

Cooking method:

Chop the onions into cubes, rub the beets and carrots on a coarse grater.
Chop the pepper into strips, the tomatoes into slices.
Mix with spices, seasonings, cover, put on low heat.
Wait until the juice comes out and cook for 25 minutes over medium heat.
Lay out in banks, roll up.

Cooking time: 1 hour.
Servings Per Container: 2 Persons.
Calorie content: 72 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Complexity of preparation: medium.

The following recipe for borscht dressing has several variations. To prepare the classic one, you need to add purchased tomato paste to the preparation, the original one - tomato juice, the Mediterranean one - sun-dried tomatoes and fresh herbs. The addition of a small amount of hot pepper, which will pleasantly warm the body from the inside, also adds sophistication to the taste.

Ingredients:

beets - 1 kg;
carrots - 650 g;
Bulgarian pepper - half a kilo;
onions - 650 g;
hot pepper - 1/2 pod;
garlic - 6 cloves;
sunflower oil - a glass;
tomato paste - 2 cups;
sugar - 100 g;
salt - 60 g;
table vinegar - half a glass.

Cooking method:

Chop the carrots with beets with a food processor, chop the onion into cubes, paprika into strips.
Crush the garlic, mix with small particles of hot pepper.
Fry in turn the beets, carrots, onions, paprika for 7-10 minutes each vegetable.
Place the tomato paste ingredients in a multicooker bowl and season with spices.
Set the "Stew" mode, cook for 20 minutes. Add vinegar.
Place the mass in sterile jars, roll up.

With tomatoes

Cooking time: 40 minutes.
Servings Per Container: 4 Persons.
Calorie content: 76 kcal.
Purpose: first.
Cuisine: Russian.
Complexity of preparation: medium.

Cooking borscht in a jar will turn out delicious if juicy soft tomatoes are included in the list of products. If you take red and fleshy ones, traditional preservation will come out, if you take green ones and season with garlic - an original composition. The instructions given with the photo assume the classic version of the beetroot dressing, which will make four liters of an appetizing delicacy.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
sweet pepper - 2 kg;
tomatoes - 2 kg;
onions - 2 kg;
salt - 100 g;
vinegar - half a glass.

Cooking method:

Chop the onion into half rings, the rest of the vegetables into strips. Fry in turns in oil for five minutes.
Mix, season with spices, simmer over low heat until soft.
Arrange on sterilized jars, twist.

With beans

Cooking time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content: 89 kcal.
Purpose: for dinner.
Cuisine: Ukrainian.
Complexity of preparation: difficult.

The universal bean dressing serves as an excellent base for lean borscht. It can be cooked without adding meat, it will not lose its satiety. For easy making, use white sugar beans, they cook faster than red beans and are highly starchy. Soak and boil the legumes in advance for an hour. Use a slow cooker to reduce cooking time.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
onions - 2 kg;
tomatoes - 2 kg;
beans - 3 cups;
vegetable oil - half a liter;
water - 0.5 l;
sugar - a glass;
salt - 100 g;
vinegar - 150 ml.

Cooking method:

Soak the beans, boil in an hour until soft.
Remove the peel from the tomatoes, chop, fry. Chop the rest of the vegetables into strips, fry.
Mix all ingredients with seasonings, simmer for half an hour.
Place the mass in sterile jars, seal with lids.

No vinegar

Cooking time: 1.5 hours.
Servings Per Container: 3 Persons.
Calorie content: 71
Purpose: first.
Cuisine: Russian.
Complexity of preparation: easy.

The absence of vinegar essence in the recipe does not mean that the preservation will be stored a little. Due to the addition of citric acid and the layout of the finished mass in sterile jars, the workpiece will survive the whole winter perfectly. Use pre-boiled beets for easier cooking. Dill and parsley greens will give a pleasant green color, make the dressing brighter and healthier.

Ingredients:

tomatoes - 1 kg;
beets - 1000 g;
bell pepper - 2 pcs.;
carrots - 3 pcs.;
onions - 6 pcs.;
cabbage - 100 g;
greens - 100 g;
lemon - 1 pc.

Cooking method:

Fry the onion half rings, peel the tomatoes and chop into cubes.
Chop vegetables, mix, simmer for half an hour.
Boil the beets in advance, grate coarsely.
Add to the rest of the ingredients, simmer for 15 minutes, season with lemon juice.
Arrange in prepared jars, seal.

Video

This preparation, as well as - a convenient option for preserving vegetables that delight our eyes in the summer on the shelves or even better in the beds of our gardens. With the help of it, you can easily and quickly prepare your favorite soup. One of the advantages of such a blank is that it can be used not only as a dressing for borscht, but also as a cold snack, as well as as a side dish for meat.

If you take 2-3 hours on a summer or autumn day to prepare it, then you will save money and time, at least 1 hour. There are many options for preparing such a blank, with beets, carrots, cabbage and onions.

Today we will analyze with you 5 simple and delicious recipes for preparing borscht dressing for the winter, well, you just lick your fingers. I also offer wonderful recipes.

Ingredients:

Beets - 600 gr.
Onions - 350 gr.
Tomatoes - 5 pcs.
Sweet pepper - 350 gr.
Carrots - 350 gr.
Vegetable oil - 1 glass

Cooking method:

1. Peel the onions and cut them into small cubes.

2. Rinse sweet peppers under running water, remove seeds and stalks and cut them into small cubes.

3. We wash the tomatoes, cut out the stalk, cut into 4 parts and pass through a meat grinder.

4. Peel and rub the carrots on a coarse grater.

5. We wash the beets and rub them on a coarse grater.

6. Heat 1/3 cup of vegetable oil in a frying pan and spread the onion, sauté it until soft.

7. Next, add the carrots and another 1/3 cup of oil.

8. Simmer vegetables together for 2 - 4 minutes and spread the pepper, pour in the remaining vegetable oil. Cooking for a couple of minutes.

9. Then put the ingredients in a heavy-bottomed saucepan. We are waiting for a boil.

Tip: To prevent the beets from losing their color, pour 25 ml into it. 9% vinegar and mix well.

10. Now add it to the pan, then pour in the twisted tomatoes, mix thoroughly.

11. Add sugar, salt and simmer with the lid ajar for 30 minutes after boiling. Stir occasionally so that all vegetables are stewed evenly.

12. After 30 minutes, pour in the rest of the vinegar and, without removing it from the stove, pour it into sterile jars.

13. Close with lids, turn over and wrap until it cools completely.

Bon Appetit.

Vegetable dressing for cabbage soup

Ingredients:

Beets - 1 kg.
Tomatoes - 1 kg.
Bulgarian pepper - 500 gr.
Carrots - 500 gr.
White cabbage - 1 kg.
Bulb onions - 500 gr.
Vinegar 9% - 5 tbsp spoons
Granulated sugar - 1 tbsp. spoon
Salt - 1 tbsp spoon
Vegetable oil - 100 ml.
Tomato paste - 3 - 4 tbsp spoons
Garlic - head

Cooking method:

1. Wash the tomatoes, remove the stalk, cut into 4 pieces. We put it in a deep saucepan.

2. Remove seeds from pepper, stalk and cut into strips.

3. Peel the onion and chop it in half rings.

4. We wash the carrots, peel them and rub them on a coarse grater.

5. Cut the peeled beets into strips.

6. Put all vegetables in a saucepan with a thick bottom.

7. Pour in vegetable oil, put the pan on the stove over medium heat, as soon as the contents boil, switch to low heat, cover with a lid and simmer for 40-45 minutes.

8. At this time, shred the cabbage and sterilize the jars and lids.

9. When the vegetables have boiled, pour in 9% vinegar, mix thoroughly and leave to simmer again.

10. After 45 minutes, add salt, sugar, cabbage, chopped garlic, tomato paste to the vegetables, stir and simmer for another 10 minutes under the lid.

11. Vegetables are ready, remove from heat, put in jars.

12. Close with a lid, turn upside down and leave to cool completely. Bon Appetit.

Carrot borsch dressing recipe

Ingredients:

Beets - 3 pcs.
Tomatoes - 5 pcs.
Carrots - 2 pcs.
Oil - 125 ml.
Salt - 0.5 tbsp. spoons
Onions - 1 pc.
Pepper - 1 pc.
Garlic - 3 cloves
Vinegar 9% - 50 ml.

Cooking method:

1. On top of the tomato we make a cross cut, put them in a deep cup and pour boiling water over them. Then we remove the skin from them.

2. Peel the carrots, chop coarsely and send them to the blender, cut the pepper, remove the seeds and combine with the carrots (if you don't have a blender at hand, you can grate it on a coarse grater).

3. We do the same action with beets. Wash, peel, coarsely chop and send to a blender.

4. We send all the ingredients to the multicooker.

5. Cut the tomatoes, core them and turn them into juice (this can be done with a meat grinder). We also pour it into the multicooker pan.

6. Peel and grind the garlic and onion. This option is suitable for those who do not like to feel the onions in pieces. We also add to the common bowl.

7. Immediately add salt and pour in sunflower oil, mix everything thoroughly.

8. We send the pan to the multicooker, turn on the “Quenching” mode and select the time of 40 minutes. Pour in vinegar 5 minutes before cooking.

Tip: Before adding vinegar it is worth trying the taste, everyone has different preferences, maybe someone wants to add sugar.

10. Then we lay everything out in pre-sterilized jars, twist them, turn them upside down and wrap them until they cool completely. Bon Appetit.

Delicious borsch dressing with bell pepper

Ingredients:

Carrots - 1 kg.
Onions - 1.5 kg.
Bulgarian pepper - 1kg.
Tomato - 1 kg.
Refined sunflower oil - 300 ml.
Salt - 3 tbsp. spoons
Sugar - 200 gr.
Ground pepper to taste.

Cooking method:

1. First, let's sterilize the jars. Wash well and dry in the oven.

2. Thoroughly rinse the vegetables under running water, remove the stalks and get rid of the skins.

3. Rub the beets on a coarse grater, cover with sugar, tamp well and leave for 15-20 minutes.

4. Cut the carrots into thin strips.

5. Chop the onion in half rings. Then put it in a preheated skillet with butter and simmer for 15 minutes, stir constantly.

6. Cut the pepper into small strips.

Tip: We take the best pepper red or yellow, green will not work.

7. Remove the skin from the tomato and scroll through the meat grinder.

8. After 15 minutes, put in a separate frying pan and simmer in its own juice.

9. Mix the stewed onions and beets, pour in the resulting tomato juice and simmer for 5 minutes.

10. After 5 minutes, add the bell pepper, stir constantly and wait for the boil, then bring it to readiness, it will take 5 - 7 minutes.

11. Next, salt, sugar and pepper. Simmer for another 5 minutes.

12. Then put everything in the jars and add 1 teaspoon of vinegar on top.

13. Advice: After the workpieces are laid out in the jars, put them in the oven for 5 minutes at a temperature of 150 degrees and heat them up. Thanks to this procedure, a protective crust appears on the surface of the workpiece, and it can be stored for 2-3 years.

14. Roll up the lids, without turning over, wrap it up until it cools. Bon Appetit.

Video on how to prepare borsch dressing without vinegar

This dressing for borscht for the winter, prepared with your own hands from fresh vegetables, is a real find, and in the future it greatly facilitates cooking. And what a help it is for young housewives!

Enjoy your meal!

Dressing for borscht for the winter is considered one of the most beloved by housewives "twist", which at times makes life easier in winter when preparing first courses. A mixture of beets, tomatoes, onions, bell peppers, salt and spices in one jar allows you to cook borscht in just 15 minutes and make it from "real" garden vegetables, not store-bought vegetables.

The editors will tell you how to properly and easily prepare this winter "magic wand", as well as share recipes for the most delicious borscht dressings, which can be served both as a salad and as a vegetable garnish for meat dishes.

Dressing for borscht - cooking secrets

The recipe for a delicious dressing for borscht for the winter in the traditional version involves the use of all vegetable components in a 1: 1 ratio, which are crushed in any convenient way, boiled until cooked and rolled into jars for long-term storage.

The main advantage of borsch dressing is that this "closure" can include vegetables for every taste, which will make it possible to use it not only in borscht, but also in soups, vegetable stews and even pizza.

Secrets of the "correct" dressing for borscht for the winter:

A fragrant, tasty and healthy dressing for borscht for the winter is prepared from young, bright and juicy vegetables with a thin skin;
The method of chopping vegetables is best chosen depending on your preferences - if you like the borscht to be a beautiful vegetable mosaic, then the vegetables are best cut into thin strips. To simplify the process, all components can be grated on a fine grater or chopped with a combine;
Fresh tomatoes in borsch dressing can be easily replaced with tomato paste, which will not impair the taste of the finished dish;
Vinegar or citric acid are integral components of borscht dressing for the winter - they not only give it the desired sourness, but also act as a preservative;
The dressing for borscht should be cooked for about an hour and put boiling in sterilized jars with lids - it does not require additional sterilization.

Dressing for borscht for the winter - recipes with photos

In the cookbook of any housewife, borsch dressing for the winter has an "individual character", since its components can be selected depending on the tastes and preferences of all family members. But they all boil down to the fact that one jar contains all the vegetables that are put into borsch, except for potatoes and cabbage.

"Classic" dressing for borscht with beets

Ingredients:

Beets, onions, tomatoes - 1 kg each
Carrots, bell peppers - 1 kg each
Rast. oil - 300 ml
Sugar - 4 tablespoons with a slide
Salt - 2 tablespoons
Vinegar 9% or lemon juice - 50 ml
Allspice, bay leaf

Preparation: chop beets, onions, carrots and bell peppers and transfer to a container where borsch dressing will be cooked. Pour vegetables with 1 glass of water and boil for 15-20 minutes. After that, add tomato puree to the assorted vegetables (you can cut the tomato into cubes), spices and cook for no longer than an hour over low heat, stirring constantly. Put the resulting borsch dressing in sterilized jars, which after that must be kept for 2-3 days under a warm blanket in an inverted state.

Secretly: from the same ingredients, you can prepare a dressing for borscht without cooking - for this, mix all the chopped vegetables thoroughly (without spices), arrange in portioned bags and freeze in the freezer.

Homemade dressing for borscht "Torchin"

Composition:

Beets - 2 kg
Onions, bell peppers, carrots - 0.5 kg each
Bitter paprika (preferably red) - 1 pc.
Tomato juice or tomatoes - 0.5 l
Garlic - 6 tooth
Rust oil - 1 tbsp.
Vinegar 9% - 3 tablespoons
Salt - 1 tablespoon
Sugar - 2 tablespoons

Preparation: mince all ingredients, transfer to one container, add a glass of water and simmer for 30 minutes. After that, add all the spices and boil for another 35-40 minutes, after which the dressing should be put in jars and rolled up with lids.

"Nourishing" dressing for borscht with beans

Ingredients:

Beets, carrots, onions, bell peppers, tomatoes - 2 kg each
Beans - 3 tbsp.
Vegetable oil - 250 ml.
Sugar - 1 tbsp.
Salt - 4 tablespoons
Vinegar - 150 ml

Preparation: cut onions, bell peppers and tomatoes into strips (can be chopped in a food processor), grate carrots and beets. Meanwhile, half-cook the beans and combine them with the vegetable platter. Pour all ingredients with oil and water (1.5 cups), cover with spices and vinegar. Cook for 40-50 minutes over low heat.

Note: dressing for borscht for the winter may also include herbs and herbs, celery and cabbage, the addition of which does not affect the "spin" cooking process. The desired ingredients are simply added to all the ingredients at the beginning of the boil and cooked until cooked according to the general recipe.

The beginning of autumn is a golden time for rolling vegetable salads and pickles for the long winter. This recipe for dressing for borscht was shared with me by a neighbor - every time I open a jar and taste a fragrant borscht, I remember it with gratitude. This borsch dressing without cabbage, I think that it is still better to add fresh cabbage, since now it is in stores all year round. Bulgarian pepper, which is part of the dressing, makes the borscht very aromatic. If I cook from fresh products, then I cook the broth with sweet pepper. In general, I strongly advise you to try to cook this delicious borsch dressing for the winter, you will not regret it! Dressing will greatly speed up the process of preparing delicious borscht for the whole family if you are short on time.

To prepare 12 half-liter cans of borsch dressing, we need:

3 kilograms of beets;
one kilogram of carrots, onions, bell peppers and ripe
fleshy tomatoes;
half a glass of 9% vinegar;
1 cup of sugar;
3 tablespoons of salt;
1 cup refined sunflower oil

How to make borsch dressing for the winter

Wash the vegetables and peel them, remove the core with seeds from the pepper, dry the tomatoes. Cut and fold in layers in a wide saucepan;
Three beets and carrots on a grater with large holes;
Cut the onion into quarters of rings;
Cut the pepper into halves and chop into thin strips;
Cut the tomatoes into half rings.

Sprinkle the chopped vegetables with salt and sugar, add oil and vinegar. We leave for half an hour so that the vegetables give juice.

We put the container on a small fire, heat the vegetable preparation until the juice appears. Then we increase the heating, bring the mixture to a boil and boil over low heat for about 25 minutes. We spread the hot vegetable mixture over clean, heated jars, roll it up, turn it upside down and wrap it up. Store in a cool, dark place.