— perfect solution save autumn vegetables, fragrant, rich in vitamins and greatly save time and money in winter. Almost all the borscht is already in the jar, it remains to boil the meat, boil the potatoes and add the borscht dressing with cabbage to the pan.

Many consider this blank to be meaningless, since all the vegetables for borscht are all year round in the shops. I think in a different way, firstly, vegetables will increase in price by a factor of three and will no longer be of the best quality,

and secondly, I do not like the cold and I am reluctant to run to the store for carrots or cabbage in the snow or bad weather. It’s easier for me to work hard in the fall and close a few jars of borscht dressing.

And in winter, get them out of the bins, open them with great pleasure that was not too lazy in the fall and cook delicious borscht. In addition to borsch, opening a jar, you will receive full salad, snack or full vegetable garnish to meat or poultry.

The site already has a recipe for dressings and for borscht. but no cabbage. I took the first recipe as a basis, slightly changing it. I decided to add tomato paste and a little more vinegar.

Yes, if your tomatoes are not very juicy, then it is better to take a little more of them to get more juice.

• tomatoes - 1-1.2 kg


• onion - 0.5 kg


• carrot - 0.5 kg


• sweet pepper - 0.5 kg


• beets - 1 kg


• white cabbage - 0.5 kg


• odorless vegetable oil - 125 ml


• vinegar 9% - 5-7 tablespoons


• sugar - 1 tablespoon


• salt - 1 heaping tablespoon


• tomato paste - 3-4 tablespoons


• garlic - 7-8 cloves

Dressing for borscht is prepared very simply. From my own experience, I’ll say that it’s better not to cook it a bit than to cook the vegetables until cooked or overcook. Firstly, it will come when it cools down under a blanket or a terry towel, and secondly, even if you add the dressing to the broth with potatoes and immediately remove it from the heat, it will still come while the borscht is infused.

All vegetables according to this recipe are laid in a pan with an interval of 5-7 minutes, I usually take 5 minutes. Therefore, to save time, it is better to prepare in batches in order of bookmarks.

The first batch of vegetables is onions, carrots, tomatoes and peppers. Moreover, we add the pepper to the pan immediately, without waiting 5 minutes. The second is beets. And the very last turn, add cabbage 10 minutes before readiness, otherwise it will boil. All vegetables are cut as you used to cut them for borscht, well, maybe a little larger.

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1. So, let's begin. The onion must be peeled, washed and cut as you like, in borscht I usually cut into small cubes, and now I cut a quarter into rings.


2. Carrots should be washed and peeled. I grated carrots coarse grater.


3. Tomatoes. Wash them and grind them with a blender or pass through a meat grinder. You can just finely chop.


4. Bulgarian pepper - wash, remove the seeds and cut as we used to cut for borscht.


5. We heat the vegetable oil in a saucepan, put the onion in it and fry over a fire above average for 5-7 minutes.


6. Add carrots, also fry for 5-7 minutes. Then we pour tomato puree and immediately add the chopped pepper. Simmer with lid closed over medium heat for 5-7 minutes.


7. While the vegetables from the first batch are fried and stewed, we are engaged in beets. Wash, clean and rub on a coarse grater. Add the beets to the pan to the vegetables, pour in the vinegar and vegetable oil, salt and add sugar. I advise you not to add all the vinegar at once. Let it cook, and at the stage of laying cabbage or a little earlier, take a sample and adjust to your taste.


8. Mix vegetables and cook closed lid on a slightly lower than average fire for about 30-35 minutes. I repeat, try and look at your taste, but it is better that the vegetables are slightly undercooked, they will “reach” in jars.


9. While the borscht dressing is cooking, let's take care of the jars, lids, garlic and cabbage.


10. First, prepare the jars and lids. Wash them thoroughly with any detergent, I usually send them to the dishwasher, and then the neck again with my soda. I sterilize the jars in the microwave, for 1 minute per jar, and the lids in boiling water for 7-10 minutes.


11. We clean the cabbage from the upper leaves and chop as usual for borscht.


12. Garlic is peeled and passed through a press or finely chopped.


13. 30-35 minutes after laying the beets, add cabbage to the pan, tomato paste and minced garlic. Mix everything, leave on low heat under the lid for 7-10 minutes. After 3-4 minutes, taste it, if necessary, add vinegar, sugar or salt. The cabbage should remain almost undercooked.


14. At this time, sterilize clean jars and covers.


15. We pour hot borscht dressing into hot jars, wipe the neck of the jars with a cotton pad dipped in alcohol or vodka to be sure of sterility and twist.


16. We turn the jars over, cover with a terry towel or blanket and leave them to “reach” until they cool completely.

Dressing for borscht for the winter with cabbage ready! Literally a day later I opened the jar, it was dank outside, it was snowing

I didn’t feel like going outside with the rain, so I cooked borscht. I really liked the taste and the speed of preparation. I usually cook lean borscht without meat, it took me 15 minutes of time))) The taste is excellent))) Advice, lay the dressing when the potatoes are already cooked, taste, add a couple of leaves of parsley and immediately remove from heat.

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! I will be very grateful and grateful to you if you share the recipe with your friends or press the buttons of social networks))))

- this is a blank that will help out any hostess. It is enough to open the jar, put it in a cooking container, add a few additional ingredients- and delicious hearty meal ready!

You will need:

Red beets - 3.1 kg
- celery or parsley - 0.2 kg
- 1 kg red pepper
- tomatoes - 1.5 kg
- a pod of chili - a couple of pieces
- carrots, onions - 1.11 kg each
- salt - 70 g
- granulated sugar - 140 g
- water - 400 ml
- acetic acid - 200 g
- vegetable oil - 260 g

Subtleties of preparation:

Wash the harvested vegetables thoroughly. Cut the peel from carrots and cabbage, chop. Grate vegetables or pass through a meat grinder with large holes. Cut the bell peppers in half, remove the seeds, chop into small pieces. Peel the onion, chop into small cubes. Pour into a deep container (with a tight bottom) vegetable oil, pour carrots with onions, simmer vegetables until soft. Add beets, pour in water. Bring the mixture to a boil, reduce heat, simmer for 20 minutes. Pour the bell pepper, combine with whole bell pepper. The degree of sharpness of the harvest will depend on the amount of chili. Chop the tomatoes into cubes, put in a saucepan with vegetables. Boil the mixture, add salt, add vinegar, simmer for half an hour. Add greens, cook for 10 minutes. Pour the hot mixture into sterilized containers, roll up the lids. Put the containers on the lids, wrap them in a blanket, let them cool.

Consider another cooking variation. Detailed recipe you can read .

Borsch for the winter in jars with cabbage

Ingredients:

Red beets - 1.6 kg
- carrot - 1 kg
- tomatoes - 0.7 kg
- water - 145 ml
- acetic acid - 92 ml
- granulated sugar - 0.21 kg
- garlic clove - 5 pcs.
- onion - 0.8 kg
- white cabbage - 1.62 kg
- kitchen salt - 0.21 kg
- vegetable oil - about a glass
- purified water - 0.15 liters

Subtleties of preparation:

Pre-treat vegetables: Peel beets with carrot roots, chop in a bowl food processor. Chop the cabbage thin straw, chop the tomatoes. Peel the onion, chop into thin half rings. Put the chopped vegetables in a large bowl, cover with water, add oil, salt, bring to a boil, cook with stirring for 20 minutes. Add vinegar, add garlic, diced. The final boil will take another 10 minutes. Treat containers with lids. Pour the workpiece, wrap with lids.

Borsch for the winter in jars with cabbage

You will need:

Cabbage head - 3 kg
- beets - 4 kg
- salt with granulated sugar- 3 tbsp. spoons
- onion - 1.52 kg
- a couple of kilograms of tomatoes
- sweet pepper - about 1 kg
- cup acetic acid
- pepper, herbs
- sunflower oil - ?
- Lavrushka

How to prepare:

Chop vegetables (except tomatoes). Chop the tomatoes into small cubes. Be sure to cut off the skin. Extinguish the beets for sunflower oil until soft. Mix vegetables, cover with a lid, simmer for forty minutes. You need to stir the mass periodically. At the end of the extinguishing, add vinegar, after 5 minutes turn off. By this time, be sure to sterilize the lids with containers. Quickly spread the hot billet into a container, cork so that it stands until the next morning.

You will like and.

Borsch for the winter in jars with cabbage

Ingredients:

Cabbage head - 3.1 kg
- tomatoes - 3.1 kg
- tomatoes
- carrots, onions, sweet peppers - half a kilogram each
- salt - 90 g
- sugar, refined sunflower oil - 90 g each

How to cook:

Grind food, mix, simmer for about 20 minutes. Add chopped cabbage, salt. Process the container for corking. Distribute the workpiece into jars, roll up. Wrap in a warm blanket until cool.

Consider and. Mistresses who constantly do not have enough time will certainly like it.

Recipe with ketchup

You will need:

Red tomatoes - 1.1 kg
- cabbage head - 1.6 kg
- ketchup - 5 tbsp. spoons
- beetroot vinaigrette - 1.6 kg
- vegetable oil - 245 ml
- carrot - ? kg
- sweet pepper- ? kg
- sugar, acetic acid - 5 tablespoons each
- onion - half a kilogram
- carrot - ? kg
- salt to taste

Cooking features:

Choose for cooking fresh, juicy and beautiful vegetables. Reject bad fruits. Rinse the vegetables thoroughly, free from the peel, chop. Chop the cabbage head into strips, chop the beets with carrots on a coarse grater. Chop the vegetables in a blender, transfer to a container, sprinkle with spices, add ketchup, pour vegetable oil, bring to a boil. Put the grated beets into the boiling mass, boil again. Lastly, add cabbage, stir. Simmer the contents over low heat for about an hour and a half with regular stirring so that the contents do not burn. Prepare jars: wash, sterilize. Put the hot billet in containers, roll up.

If the way to a man's heart lies through the stomach, then it is borscht that paves it.
From the expanses of Runet

Dressing for borscht for the winter, prepared with your own hands from fresh vegetables, is a real find that makes life much easier. And what a help it is for young housewives who are just gaining experience!

Dressing for borscht for the winter can be prepared from a different set of products, but one thing remains the same - there will definitely be beets in the composition. And what to add to the jar with dressing is up to you. Onions, carrots, cabbage, even potatoes can be put in jars. That is, the whole algorithm for preparing borscht will be reduced to cooking rich broth, cooked according to all the rules. It remains only to lay out a jar of dressing, heat to a boil and pour into plates. A spoonful of sour cream, a leaf of greenery - beauty!

Dressing for borscht for the winter with cabbage

Ingredients:
5 kg of cabbage
1.2 kg of tomatoes,
10 bulbs
10 sweet peppers
1.6 kg beets,
1 kg carrots
5 st. l. salt,
2 tbsp. l. Sahara,
3 art. vegetable oil,
2 stack 9% vinegar,
15 black peppercorns
6-8 bay leaves.

Cooking:
Grate the carrots and beets on a coarse grater and fry them in a deep frying pan in vegetable oil (1 cup). Chop the remaining vegetables, mix with the fried mass and spices, add more oil and simmer for an hour. After that, lay out the finished dressing in sterilized jars, roll up, turn the jars upside down, wrap.

If you do not like the presence of vinegar in your preparations, pay attention to our next recipe.

Dressing for borscht without vinegar

Ingredients:
1 kg of tomatoes,
1 kg boiled beets,
300 g bell pepper,
300 g carrots
300 g onion
100 g cabbage
100 g parsley or dill,
1 lemon
vegetable oil.

Cooking:
Fry the chopped onion in vegetable oil. Pour boiling water over the tomatoes, remove the skin, cut them into cubes. Chop the rest of the vegetables, put in a saucepan and simmer for 30 minutes. Peel and grate the beets on a coarse grater, then add it to the rest of the vegetables and simmer with it for 15 minutes. When the time is up, pour lemon juice, mix and immediately place in jars. Roll up, wrap up. Store in a cool place.

lovers spicy taste offer a recipe hot pepper. Adjust the amount of pepper to taste. Of course, it is better not to offer such a hot borscht to children!

Dressing for borscht with hot pepper

Ingredients:
3 kg beets,
3 kg of tomatoes,
2 kg carrots
2 kg of onions
2 kg sweet pepper
1-2 pods of hot pepper,
2 stack vegetable oil,
Bay leaf,
salt - to taste.

Cooking:
Pass sweet and bitter peppers, as well as tomatoes through a meat grinder. Grate beets, carrots on a coarse grater and simmer in a deep frying pan with vegetable oil for 15 minutes. Add the rest of the vegetables to them, salt to taste, throw in a bay leaf and simmer for an hour. When the blank is ready, lay it out in sterilized jars, roll it up and wrap it up.
To prepare borscht with this dressing, boil the broth with potatoes and cabbage and, when the vegetables are ready, put the dressing in a saucepan, bring to a boil and remove from heat.

Dressing for borscht sweet

Ingredients:
2 kg beets,
2 kg carrots
2 kg sweet pepper
2 kg of tomatoes,
2 kg of onions
500 ml vegetable oil,
½ stack salt,
½ stack 6% vinegar.

Cooking:
Grate the beets, carrots, tomatoes and bell peppers on a coarse grater. Separately, in a deep frying pan with vegetable oil or a saucepan, fry the onion cut into half rings until golden brown. Then add grated vegetables, vegetable oil, salt and vinegar to it. Simmer until soft. Arrange the finished dressing in jars and roll up.

All you have to do is boil the broth, potatoes and cabbage and add a jar of dressing, and for an especially tempting flavor, rub a clove of garlic with salt and put in a bowl along with a spoonful of sour cream.

Dressing for borscht with tomato juice

Ingredients:
1 head of cabbage
2 kg boiled beets,
2 kg of tomatoes,
10-15 sweet peppers
5-10 peas allspice,
4-6 bay leaves,
salt - to taste.

Cooking:
Squeeze the juice from the tomatoes and pour it into enamel pan. Bring the juice to a boil, add salt to taste, allspice and bay leaf. Finely chop the vegetables and add to the boiling water. tomato juice. Bring the mass to a boil and cook for 10-15 minutes. Add grated boiled beets, boil and boil for another 2-3 minutes. ready mix Arrange in sterilized jars, roll up the lids, turn upside down, wrap and leave in this form overnight.

Dressing for borscht with green tomatoes and garlic

Ingredients:
3 kg beets,
2 kg green tomatoes
1 kg of onion
2 heads of garlic
5 st. l. Sahara,
1.5 st. l. salt,
1.5 st. vegetable oil,
1.5 tsp vinegar essence.

Cooking:
Chop the vegetables, put in a saucepan, add the rest of the ingredients, except garlic and vinegar essence, and simmer, stirring, for about an hour. Then add to vegetable mix garlic passed through a press and vinegar essence and boil for another 20 minutes. Arrange the finished dressing in sterilized jars, roll up the lids, wrap and leave to cool completely.

Sour apples in borscht? Can not be! How else can. Sour apples go well with sweet beets, and the taste of borscht is simply amazing.

Dressing for borscht with apples

Ingredients:
1 kg beets,
1 kg sour apples(Antonovka is ideal),
300 g onion
1 st. l. salt,
200 g sugar
1 st. l. 9% vinegar.

Cooking:
Be sure to choose sweet beets for this blank. Wash it, peel it and pass it along with peeled and seeded apples and onions through a meat grinder. Put the resulting mass in a saucepan, add salt, sugar, mix everything well and cook, stirring, for 20-30 minutes after boiling. At the end of cooking, carefully pour in the vinegar, pack the hot dressing in sterilized jars and roll up the lids.

By the way, beet-apple dressing can be eaten just like that, with black bread, as a salad or a snack. So prepare more of this dressing!

For those who love borscht with beans, our next recipe. If you have never cooked borsch according to this recipe, cook a couple of jars for testing.

Dressing for borscht with beans

Ingredients:
2 kg beets,
2 kg carrots
2 kg of onions
2 kg of tomatoes,
3 stack. white sugar beans,
500 ml vegetable oil,
500 ml hot water,
1 stack Sahara,
100 g salt
150 g 6% vinegar.

Cooking:
Soak and boil the beans until tender, chop the vegetables. It is advisable to remove the skin from the tomatoes so that it does not come across in a plate later. Then fry all the vegetables separately in vegetable oil. Mix beans with vegetables, add vegetable oil, water, sugar, salt and vinegar, mix and simmer for 30 minutes. Arrange hot dressing in jars and roll up. Beans in the recipe, in principle, can be used in any color, just white looks prettier.
Bean dressing is perfect for Lenten table. Boil cabbage and potatoes, you can add a couple of dry mushrooms for flavor, put the dressing with beans, and the lean borscht is ready!

Dressing for borscht for the winter is simply irreplaceable. This is especially convenient for residents of cramped city apartments, because the entire harvest from their favorite summer cottage must be somehow preserved.

Good luck preparing!

Larisa Shuftaykina

Good afternoon.

Today I will give you recipes for dressing for borscht - the most popular blank in our family in winter. The popularity is explained very easily: if you have this dressing, then to prepare lunch or dinner, you just need to cook meat with potatoes and 5 minutes before turning off the burner, send the contents of the jar to the pan.

And ready in 5 minutes fragrant borscht. And if you don’t want broth, then this dressing can be used as a salad or side dish for meat.

Isn't it lovely? Can you imagine how much time we save on cooking?

I want to offer you a few recipes for such dressing for the winter. All of them have beets, where would borscht be without it, but not everywhere there is cabbage, since not everyone likes it. There will be a lot of photos so as not to lose important steps.

Recipe for dressing for beet and carrot borscht

This is classic recipe dressings for borscht for the winter. Among the ingredients there is sweet pepper, but you decide whether to use it or not. Putting it is not necessary, but I personally like it better with it.

Ingredients:

• Beets - 1kg
• Carrots - 1 kg
• Onion - 1kg
• Tomato - 1kg (or 400g tomato paste, diluted in 300ml of water)
• Bell pepper- 1 kg
• Sugar - 100g
• Salt - 70g
• Vegetable oil - 325ml
• Vinegar 9% - 50ml
• Water - 75ml
• Allspice peas - 3-4 pieces
• Bay leaf - 2-3pcs

The indicated amount of ingredients is enough for 6 cans of 0.7 liters. To be honest, I see no reason to do less, because for the sake of one can, it’s hardly worth starting all this at all.

Cooking:

First of all, we prepare the vegetables. Grate carrots and beets on a coarse grater. Finely chop the sweet pepper and onion. Pass the tomatoes through a meat grinder or chop in a blender.

You can immediately put washed with soda.

In order for the beets to retain their color, after rubbing, pour half of the prepared 9% vinegar over it.

Take a deep dish with thick walls (ideally a cauldron), put it on medium fire and add vegetable oil.

First of all, you need to fry the onion a little. You do not need to achieve a golden color, you just need to let it go a little.

Then we send the carrots to the pan and lightly fry in the same way.

After that, we sequentially add the remaining ingredients: beets, peppers, tomatoes, sugar, salt, pepper, water and vinegar.

We mix everything well.

Reduce the heat to a minimum, cover the pan with a lid and leave the borscht dressing to simmer for 25-30 minutes.

After the specified time, the still boiling mixture is laid out in sterilized jars. There is no need to turn off the stove.

The remaining juice is also poured into jars up to the very neck.

Then roll up the jars with lids and leave them upside down to cool, covered with a blanket.

Dressing for borscht for the winter with cabbage and tomatoes

Another recipe that can be attributed to the classic, due to the fact that cabbage is initially laid in the dressing.

Ingredients:

• Beets - 1kg
• White cabbage - 1kg
• Bulgarian pepper - 0.5 kg
• Tomatoes - 1kg
• Onion - 0.5 kg
• Carrots - 0.5 kg
• Vinegar 9% - 5 tbsp
• Sugar - 1st.l
• Salt - 1 tbsp
• Refined sunflower oil – 100ml
• Tomato paste - 3-4st.l
• Garlic - 1 head

Ingredients are for 6 half liter jars

Cooking:

Let's start cutting vegetables. After cutting, they can be immediately sent to a deep pan for subsequent stewing. Pour sunflower oil into a saucepan.

Remove the stem from the tomato and cut into 4 parts.

Pepper cut into strips.

Onion cut into half rings

Grated carrots on a coarse grater

Beets cut into strips

We put the pan on medium heat and wait for the oil to boil. After boiling, reduce the heat to a minimum and cover the pan with a lid.

Simmer for 40 minutes, stirring occasionally. When the vegetables boil (this will be in 15 minutes), pour vinegar into the pan and continue to simmer.

While the vegetables are simmering, chop the cabbage.

At the same time, you can have time to sterilize the jars

After 40 minutes, add salt, sugar, garlic, tomato paste and cabbage to the pan. Mix everything well and leave to simmer under the lid for another 10 minutes.

After 10 minutes, remove the pan from the heat and lay out the dressing in jars. Pay attention to the photo: there is a knife under the jar. This trick is used to prevent the jar from bursting.

The metal blade acts as a heat sink

The juice from the pan must also be poured into jars.

We close the jars with lids and leave to cool upside down.

That's all. For everything about everything - just over an hour.

Video recipe for a very tasty dressing without cabbage and without vinegar

This universal recipe I want to give you in video format. Distinctive feature- Vinegar is not used in the preparation, which is important for people with gastrointestinal diseases. Instead of vinegar, citric acid is used.

I love how carefully this story is made. Everything is told in detail and step by step, there are no questions left after this video.

Dressing for borscht with beans - lick your fingers

Now this recipe is quite complete. an independent dish. Thanks to beans, it is not only tasty, but also satisfying. In general, it is almost a vinaigrette.

Ingredients:

• Beets - 1.5 kg
• Tomatoes - 1.5 kg
• Pepper - 0.5 kg
• Carrots - 0.5 kg
• Onion - 0.5 kg
• Oil – 250ml
• Vinegar 9% – 80ml
• Salt - 1 tbsp
• Sugar - 100g
• Beans - 300g

The specified amount is enough for 9 half-liter jars.

1 floor is enough to make soup liter jar pour into 3 liters of boiling water

Cooking:

The beans are the most important ingredient in this recipe, so preliminary preparation you have to devote some time.

Firstly, the beans need to be poured in the evening cold water and leave overnight. The next day, it must be washed, poured into a saucepan and poured with cold water so that there is water more beans approximately 2 cm.

Then we put the pan on the fire and cook the beans until tender over low heat (about 15-20) minutes.

After that, pour the beans into a plate and take on other vegetables.

Grind the carrots and beets on a coarse grater, cut the bell pepper into medium-sized strips, and cut the onion into cubes.

Pass the tomatoes through a meat grinder.

When everything is ready, pour the tomato mass into a deep saucepan and pour vegetable oil into the same place. Mix everything well, put on fire and bring to a boil.

After boiling, add beets to the pan, add half of the prepared vinegar (40 ml), mix, bring to a boil and cook for another 10 minutes.

Then add onions, carrots, mix, bring to a boil again and cook again for 10 minutes.

After 10 minutes, add pepper, beans, salt and sugar. Stir again and bring to a boil. We cook for 15 minutes.

5 minutes before the end of cooking, pour the second part of the vinegar, mix and cook.

After that, remove the pan from the heat and pour the still hot dressing into sterilized jars. We fill them to the brim and roll them up.

Turn the jars over and leave them to cool at room temperature.

After cooling, store in a cool place.

Recipe for dressing for borscht in a slow cooker

With your permission, I will also give this recipe in video format, because. fundamentally it does not differ from the previous ones. The only peculiarity is that a multicooker is used instead of a stove and a pan.

Dressing for borscht for the winter, frozen in bags

And finally, a recipe for the laziest. In it, you no longer have to deal with the sterilization of cans and cooking vegetables. Finely chopped enough necessary ingredients, put them in a bag and put them in the freezer, where they will wait in the wings.

You don’t need to worry about the amount of ingredients in this borscht dressing either. The main thing is to take all products in the same proportions.

For one package from which you can cook a 3 liter soup pot, you will need 2 medium beets, 3 carrots and two sweet peppers

So, for cooking we need:

• Raw beets
• Carrot
• Bell pepper

Cut the vegetables into small strips or grate on a coarse grater.

Then put the vegetables in the bag in layers in equal amounts.

It is very convenient to take a plastic bowl and put a bag into it, turning its edges onto the walls of the bowl.

Do not fill the package completely, only half.

After filling, place the bag on the table and pat it with your hands to get as much air out of it as possible.

After that, the package must be closed or simply twisted several times.

Ready. Put the bag in the freezer and keep it there until you are ready to cook borscht.

In fact, in this way it is very good to harvest vegetables for any soups. Frozen vegetables are a very convenient way to always have on hand, if not fresh, but much more vitamin-rich vegetables grown in the summer under the sun, and not in greenhouse conditions of mass industrial production.

I hope the article was useful for you, thank you for your attention.

Already read: 61316 times

Prepared in advance dressings and preparations from vegetables for homemade borscht save you a lot of time and money. Better yet, make a couple of jars ready borscht for the winter! We boiled the broth, added potatoes and dressing or preparation, mixed and, if necessary, salted. Borscht is almost ready! How to make the right dressings and blanks for borscht from vegetables, cook borscht for the winter watch and read on.

Recipes for dressings for borscht

Recipe Dressing for borscht "Lazy borscht"

Ingredients:

• 1 kg cabbage
• 1 kg beets
• 1 kg tomatoes
• 1 kg onion
• 2 kg carrots
• 2, 5 art. l. salt
• 0.5 st. Sahara
• 1 st. vegetable oil
• 1 st. vinegar 6%

Cooking method:

1. Wash and cut vegetables. Tomato slices, onions in thin half rings, cabbage straws. Grate carrots and beets.
2. Put the vegetables in a saucepan, add all the spices except vinegar.
3. Put the pot on the fire and bring to a boil.
4. Simmer for 10 minutes, stir and pour in the vinegar.
5. Cook borscht for another 10-15 minutes.
6. Sterilize jars for bosch and fill hot billet.
7. Banks roll up, wrap and cool. Remove for storage.
8. To cook borscht, cook meat broth with potatoes, put a 0.5 l jar in a saucepan and bring the soup to readiness. Salt to taste and add herbs.

Recipe Dressing for borscht and beetroot "Red"

Ingredients:

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

Cooking method:

1. Wash vegetables and chop on a grater. Cut greens finely.
2. Skip the whole mass through a meat grinder, and then chop with a blender.
3. Add to vegetable puree salt and sugar, pour in vinegar and vegetable oil.
4. Mix the mass and leave under a towel for 1.5 hours. Sterilize 0.5 l jars.
5. Fill jars with dressing and sterilize for 20 minutes from the moment of boiling.
6. Banks roll up and put away for storage in a cold place.

Borsch recipe for the winter "Crimean"

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg cabbage
• 1 kg tomatoes
• 0.5 kg onion
• 0.5 l 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. Stew vegetables in vegetable oil over low heat.
3. Add salt, sugar and vinegar.
4. Boil borscht for about an hour.
5. Arrange borscht in sterile jars and roll up. Store borscht in a cool place.

Borsch recipe for the winter with bell peppers and beans

Ingredients:

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

Cooking method:

1. Pour beans with water and leave for 8 hours.
2. Wash 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. Put the vegetables in a saucepan, add the beans, mix and simmer for about 40 minutes.
7. Pour vinegar into borscht, boil and cool slightly.
8. Arrange borscht in sterile jars and roll up.

Recipe Beet marinated for borscht

Ingredients:

• 2 kg beets

For marinade:

• 1 st. vinegar 9%
• 1 st. water
• 1 st. l. Sahara
• 1 tsp salt
• 3 bottles carnations

Cooking method:

1. Wash the beets and boil until tender.
2. Peel the beets and cut into large strips.
3. Banks of 0.5 l prostelizovat and fill with beets.
4. cook hot marinade.
5. Pour the marinade over the beets and roll up immediately. Store beets in the refrigerator.

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

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