Olivier salad with tongue and shrimp. Delicious Olivier salad, how to cook with boiled tongue

Borscht dressing for the winter is prepared not only in order to quickly and without hassle in winter to cook such a complex dish as borscht. First of all, borscht dressing for the winter is an option for preserving for the winter a pleasing harvest of beets, carrots and other ingredients growing in our plots and gardens. Not everyone, you see, has the opportunity to save all root crops throughout the long winter. But borscht in a jar will stand without problems all winter. And, by the way, you can eat it not only as a fragrant borscht, but also as a cold appetizer.

There are many options for dressing borscht. It can be borscht dressing for the winter in the form of ordinary stewed beets, and beets with onions and carrots, and real borscht with cabbage, when it is enough for you to boil the broth and potatoes in it. Choose for yourself what is more convenient for you to cook, and we bring to your attention all the options.

Ingredients:
1.5 kg of beets,
1 kg fleshy tomatoes,
500 g onion
500 g carrots
1 stack vegetable oil,
1 tbsp salt,
2 tbsp 9% vinegar.

Cooking:
Grate the beets and carrots, cut the onion into cubes, chop the tomatoes in a puree (with a blender or through a meat grinder). Pour the tomato mass into a salad bowl and let it boil. Remove the foam, put the carrots and beets in it, bring to a boil, add the onion and bring to a boil again, stirring occasionally. Add salt, vegetable oil, a spoonful of vinegar, mix and cook over medium heat for 30 minutes. After the time has elapsed, add the remaining vinegar, stir, heat for 5 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Other ingredients can be added to this recipe: sugar, bay leaf, garlic, black pepper (peas or ground), dill (greens or seeds) and others. All spices are added to the beet mass 10 minutes before the end of cooking.

Borsch dressing with cabbage

Ingredients:
3 kg beets,
2 kg of cabbage
1 kg carrots
800-900 g onions,
1 stack vegetable oil,
2.5 tbsp salt,
¾ stack. 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns.

Cooking:
Grate the peeled beets and carrots on a coarse grater, chop the cabbage, cut the onion into half rings or cubes. Put all the vegetables in a saucepan or basin, pour in the oil, put on fire and wait until the mass starts to boil. Boil for 10 minutes, add salt, vinegar, pepper and bay leaf and simmer, stirring occasionally, for 40-50 minutes. Arrange the boiling dressing in sterilized jars and roll up. Turn over, wrap.

An interesting observation: if you want your dressing to be bright crimson, leave it uncovered. vegetable mix cover while cooking.

Dressing for borscht with sweet pepper

Ingredients:
2 kg beets,
500 g onion
500 g sweet pepper,
500 g carrots
500 ml tomato juice
1 pod of hot pepper,
5-7 garlic cloves,
1 stack vegetable oil,
¼ stack. 3% vinegar,
½ stack Sahara,
2 tsp salt.

Cooking:
Peel and chop the vegetables: grate the beets and carrots on a coarse grater, cut the onion into cubes or strips, cut the sweet pepper into thin strips or cubes. Combine oil, vinegar, salt and sugar in a wide saucepan or basin, boil, put all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir so it doesn't burn. When the time is up, arrange in sterilized jars and roll up immediately. Banks turn over and wrap.

This dressing can also be prepared in the form of caviar: just pass all the vegetables through a meat grinder and simmer for an hour. It will turn out not only refueling, but also a great snack!

Borsch dressing with beans

Ingredients:
2 kg of cabbage
1 kg of tomatoes,
500-700 g beets,
500 g onion
500 g carrots
250 g beans
200 g salt
100 g sugar
1 stack vegetable oil,
2/3 stack. 9% vinegar,
bay leaf, black peppercorns - to taste.

Cooking:
Soak beans in advance for 12 hours, then boil until half cooked. Chop the vegetables, pass the tomatoes through a meat grinder or chop with a blender. In a container for cooking salads, heat the vegetable oil, dip the beets and carrots into it, simmer a little, then add the onion. While the vegetables are stewing, grind the cabbage with salt until the juice is released and add to the vegetables along with the beans. Stir, add sugar, black pepper and tomato puree. Bring the mixture to a boil and simmer over medium heat for 40 minutes. Pour in the vinegar, simmer for another 5 minutes and place in sterilized jars. Roll up, turn over, wrap up.

Borsch dressing with beans (option 2)

Ingredients:
5 kg tomato,
2.5 kg of beets,
1.5 kg carrots,
1 kg sweet pepper
1 kg of onion
1.5 kg of beans,
400 ml vegetable oil,
250 ml 9% vinegar,
5 tbsp salt,
greens, bay leaf, garlic, black peppercorns - to taste.

Cooking:
Pass the tomatoes through a meat grinder or chop with a blender. Grate the beets and carrots on a coarse grater, cut the onion and sweet pepper into strips. Soak the beans in advance and boil until half cooked. Heat vegetable oil in a wide saucepan or bowl for cooking salads, then lower all the vegetables, beans and tomato mass into it. Salt, mix and simmer over medium heat for 40-50 minutes from the moment of boiling. At the end of cooking, add herbs and vinegar, heat well and arrange in sterilized jars. Roll up, turn over, wrap up.

In all recipes for borscht dressing, you can add garlic to taste, as well as hot pepper. It all depends on the tastes of your family. Add the garlic towards the end of cooking to retain as much of its flavor as possible. You can not remove the seeds from hot peppers so that it burning taste was brighter.

Borsch dressing with herbs

Ingredients:
3 kg beets,
3 kg of sweet pepper,
2 kg of tomatoes,
1 kg of onion
1 kg carrots
150 ml 9% vinegar,
¼ tsp citric acid,
½ tbsp Sahara,
¾ stack. vegetable oil,
1 bunch of herbs (parsley, dill, cilantro to taste),
3 bay leaves,
black peppercorns.

Cooking:
Puree the tomatoes with a blender or pass through a meat grinder, after removing the skin. Grate beets and carrots on a coarse grater. Cut the onion and sweet pepper into cubes. In a wide container for cooking salads, heat the vegetable oil and simmer the onion in it until transparent, add carrots to it, simmer until soft, add the beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, mix and simmer over low heat for 30 minutes. Put the bay leaf, pour in the vinegar, heat for 5 minutes and put the chopped greens. After a couple of minutes, you can lay out the dressing on the banks. Roll them up, turn them over, wrap them up.

For this dressing, it is better to take more dill than parsley, since parsley tends to "harm" in twists - if there is a lot of it, jars can swell.

And here's one for you interesting recipe dressings for borscht - from beet tops.

Borscht dressing from beet tops and sorrel

Ingredients:
300 g beet tops,
200 g sorrel
50 g green dill,
1 tbsp without a hill of salt
1 stack water.

Cooking:
cut into beet tops and sorrel, salt, add dill, pour boiling water and put on fire. Boil for 5-7 minutes, place hot in jars and roll up immediately. Store in a cool place.

Borsch dressing for the winter is easy to prepare. Do not forget to sterilize jars and lids and be sure to wrap them until they are completely cool, this will additionally sterilize your workpieces, ensuring their safety.

And in winter, it will be enough for you to cook fragrant meat broth, throw potatoes and cabbage into it (if it is not in the preparation) and when everything is cooked, put a jar of borscht dressing and serve it to the table. Be sure to add garlic, even if it is in the workpiece. Ah, what a delight!

Good luck preparing!

Larisa Shuftaykina

Vegetable dressing for borscht for the winter consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Ingredients:

• Beets - 2 kilograms
• Onion - 0.5 kilograms
• Sweet red pepper - 0.5 kilograms
• Carrots - 0.5 kilograms
• Tomato juice - 500 ml
• Hot peppers - 1 piece
• Garlic - 5 cloves Vinegar 3% - 0.25 cup
• Vegetable oil (sunflower) - 1 cup
• Sugar - 0.5 cups
• Salt - 0.5 tablespoons

Cooking:

That's what I like about this wonderful borscht dressing "Torchin at home" is the fact that it can not only cook borscht quickly and "don't cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

Ingredients:

• 3 kg beets
• 1 kg onion
• 1 kg carrots
• 3 kg sweet pepper
• 2 kg tomatoes
• 1/2 st. l. Sahara
• 1/4 tsp citric acid
• 150 ml. 9 % table vinegar
• 3/4 cup vegetable oil
• 3 bay leaves
• 1 bunch parsley and dill

Step by step cooking recipe with photo:

1. Prepare products:

Put jars for sterilization. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beetroot throughout the year, but it is the young beetroot that carries the aroma, color, and most importantly the density, which is absent in the beetroot that has already “lain down”. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop. We clean the onions.
We rub the beets on a coarse grater. We rub carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.

We cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful. Cut the tomatoes into small cubes or punch with a blender.

The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

2. Cooking:

We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - over high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so you need not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Stew dressing for borscht for the winter over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped greens and simmer for another minute.

We shift the dressing for borscht into a pasteurized jar, and close it with a sterile lid. There is a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

Universal vegetable dressing for the winter with beans

This dressing is suitable for preparing first courses (borsch, cabbage soup), second courses (vegetable stew) and can be used as a salad.

• Beans - 0.5 kg
• Tomatoes - 1.5 - 2 kg
• Bulgarian pepper - 1 kg
• Carrots - 1 kg
• White cabbage - 2 kg
• Sunflower oil - 0.5 l
• Salt - 3 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Vinegar 9% - 150 g.

Yield 12 half-liter jars.

Cooking:

Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, wash and grate on a coarse grater. Shred the cabbage.

Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.

For 15 min. until ready, add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.

Put the finished dressing in sterile jars, put them on the lids, wrap them up.

Vitamin borscht dressing

This dressing can be used in winter for first and second courses.

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans gas stations.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in the preparation of second courses instead of salt, all winter at hand fresh vegetables and greens. The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what. You can also chop celery and spicy fresh pepper.

• 1kg carrots
• 1kg onion
• 1kg bell pepper
• 1 kg of tomatoes.
• 2 bunches of dill and parsley ~ 300g
• 500-700g rock salt

Cooking:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens. Now we need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed. I load the rest of the vegetables, salt into the basin and mix well again. We taste for salt - it should be hard salty.
Wash the jars hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

Recipe for harvesting pickle for the winter

You will need:

• 1.5 kg fresh cucumbers,
• 500 g of onions and carrots,
• 300 g tomato paste,
• 250 g pearl barley / rice,
• 125 ml vegetable oil,
• 100 g sugar
• 50 ml of vinegar,
• 2 tbsp salt.

Cooking:

How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

By analogy with the well-known wisdom: “Prepare the sleigh in the summer, and the cart in the winter,” housewives act very wisely, preparing dressings for soups in the summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such blanks!

Dressing for borscht and soup for the winter with tomatoes

We will need:

• Onion - 1.5 kg
• Carrots (red) - 1 kg
• Pepper - 1.5 kg
• Tomatoes - 3 kg
• Vegetable oil - 0.5 cups (or less)
• Salt - to taste

Cooking:

Peel and dice the onion, put it in hot vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.

While the onion is fried, we will wash the carrots, peel and cut into thin beautiful straws, you can also rub it on a grater, but appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.

During the frying of onions with carrots, we will wash the pepper (it is better to take it in different colors - it is more beautiful and tastier). We clean the seeds and cut into large strips (or as you used to), put them on the onion with carrots and fry again over medium heat until the liquid evaporates.

Now add the tomatoes (here again - there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are preparing a universal dressing for both soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

Recipe for spicy dressing for borscht for the winter

Ingredients:

• 3 kg each of beets, tomatoes and sweet red peppers
• 2 kg of onions and carrots
• 6 heads of garlic
• 4 pods of hot pepper
• 2 cups vegetable oil
• 1.5 cups sugar
• 5 tbsp salt

Cooking method:

How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes, scalding them with boiling water, then twist in a meat grinder or puree with a blender, drain tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer for 15 minutes over medium heat.

Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming prevents the risk of damage to the workpiece, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table) can be added to the dressing in an amount of 50 to 100 ml - to taste.

Refueling for the winter for borscht with cabbage

Many hostesses prefer to prepare preparations for soups. After all, in the summer it is much easier to buy everything necessary products, while you get a ready-made dish, which will be enough to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·

• Tomatoes -1 kg;
• Beets - 1 kg;
• Bell pepper- 1 kg;·
• Carrots - 700 grams;
• Cabbage - 1 pc;
• Onion - 700 grams;
• Hot pepper - optional;
• Vegetable oil;·
• Salt and sugar to taste.

Cooking:

To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you are not using tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.

Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater. Finely chop the onion in the same way.

if you love sour taste borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell pepper.

Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.

Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

Borsch dressing for the winter from beets

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it’s a matter of minutes!

Yield: about 12 cans of 0.5 l

Ingredients:

• beets 3 kg
• carrots 1 kg
• onion 1 kg
• sweet pepper 1 kg
• tomatoes 1 kg
• 1 cup of sugar
• 3 tbsp salt
• 1 glass of vegetable oil
• 125 ml (half a thin glass) vinegar 9%

Cooking:

Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots the same way.
Pepper cut into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up. In winter, just boil the broth, season with cabbage, potatoes (I cook without it), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! In the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

Simple dressing for borscht - freezing

• Onion - 1kg
• Carrots - 1kg
• Bulgarian pepper (preferably different colors) - 1 kg
• Tomatoes - 1 kg
• greens - parsley and dill.

Don't let the presence of tomatoes bother you, they become a little different when frozen, but they give a wonderful taste.

Simple dressing for borscht (freezing) - how to cook:

Everything needs to be cut into strips and cubes. Pass the carrots through a combine, on a medium grater (almost like a Korean one, but you can grate as you like), cut the pepper into strips.

Tomatoes and onions cut into medium and small cubes. Greens just chop. To mix everything.
Fold in ordinary plastic bags and twist the “sausages” (it’s more convenient to break off as much as you need later).

You can also freeze in plastic containers, but then it is not very convenient to extract portions from them and, importantly, they take up much more space in the freezer.

Borscht is always good, because it is satisfying, healthy and tasty. Don't always feel like cutting? It happens. Or are you on a trip? Do not worry. In any circumstances, your family will prepare their favorite first course. After all, since the summer you have forced the pantry with various preparations, and among them there will definitely be a dressing for borscht for the winter. It will be enough for them just to put it all in water, and voila - your borscht is already smoking in a plate.

All about dressing for borscht

Needless to say, the reasons for preparing this useful blank lots of. You are on a business trip, on vacation, you get sick, but you never know. Yes, even if you didn’t leave anywhere, and you yourself have to cook, there are such options for blanks that it’s enough to fill the mass with water and boil it. Or write instructions on a piece of paper to your husband or daughter, and the borscht is ready.

It doesn't take much to make borscht dressing. Especially now that September is around the corner. Markets and shops are literally littered with domestic seasonal vegetables. So, real and very cheap. All you have to do is buy them and cook them. The process itself is very simple and easy. Plus, fun for the whole family is guaranteed in winter.

Delicious borscht

I will offer several options for preparing borscht. After all, you can add everything to the dressing - even lard and meat, potatoes and cabbage, make a dry dressing for freezing or stew everything and close it in a jar. I think you will have plenty to choose from!

Frozen borscht dressing - the easiest recipe

Yes, I decided to start with the simplest. It might be perfect lean borscht like in my recipe. But, even if you do not keep posts, and you have a diet, this recipe will always come first. Moreover, I propose to do everything quickly and simply. Therefore, the method is suitable for those who do not like to fry food and who always have problems with time.

Ingredients:

• Carrot - 1 pc.
• Onion - 1 pc.
• Celery stalk - 1 pc.
• Garlic - 2 cloves
• Beets - 1 pc.
• Tomato juice - 0.5 cup
• Spices - to taste
• Vegetable oil - 1 tbsp.

Quick cooking dressing for borscht with freezing - a step by step recipe with a photo

This is the easiest way to fry borscht for the winter. Because you don’t have to fry or stew. All you need to do is chop vegetables in your favorite format, and put them in the freezer. Let's start with carrots. I love straw format in such borscht.

Step 1. Carrots in stripes

Onions - the more, the better. In such soups, I cut into rings, that is, I do not chop, which means there is less trouble.

Step 2. Onion half rings

Celery plays an important role in such borscht. Firstly, the borscht will thicken, and secondly, it will give it an unusual aroma and taste. I cut it thin.

Step 3: Add the Celery

I made garlic slices. So it is better stored, and then it looks beautiful in borscht.

Step 4. Garlic slices

And the last ingredient is beets. I cut it into strips. For this recipe, a different format is not suitable. By the way, so that the beets do not color all the vegetables in their phenomenal color, soak them in vegetable oil before mixing.

Step 5. Cut the beets

Let's collect the cuttings in a bowl. Sprinkle with spices. Pour in the tomato and oil. We mix everything and send it in a plastic bag with a convenient hermetic clasp. This miracle keeps well in the freezer. It is enough to boil water, boil potatoes and cabbage, and pour out the contents (without defrosting!). Salt, pepper, and enjoy!

Step 6. Borsch dressing is ready

Forgot to add. The recipe was made for borscht cooked without a drop of oil. But, if you need another option, then add 1 tbsp to this portion of the dressing. sunflower or other vegetable oil. Also, you can make it without beets. If you know that you may not have time at all, then you can add potato cubes, cabbage straws, pieces of meat and lard, asparagus beans and everything you see fit to the dressing. You can make as many of these blanks as you have enough space for it in the freezer!

Dressing for borscht with stewed vegetables - my favorite recipe

This option for harvesting for the winter - vegetable stew for borscht - it will require more effort, time. But on the other hand, as in the first version, you don’t have to try very hard - just put the contents of the jar into the meat broth with potatoes and cabbage, and the borscht, incomparable, like in summer, is ready!

Dressing for borscht with stewed vegetables

Ingredients:

• Beets - 150 g
• Bulgarian pepper - 150 g
• Tomato - 150 g
• Carrots - 150 g
• Onion - 150 g
• Salt - 20 g
• Sugar - 40 g
• Vinegar - 10 ml
• Spices - to taste
• Vegetable oil - 25 ml

Cooking delicious dressing for borscht with stewed vegetables

Washed vegetables (onions, beets, carrots, peppers) are peeled and grated, and onions are cut.

Step 1. Shredded vegetables

We make tomato juice from a tomato in a convenient way. But in this case, you can not get rid of the pulp.

Step 2. Tomato juice

We mix all the ingredients in a saucepan, pour oil here, put spices. Simmer it all for about twenty minutes on a small fire. Adding vinegar five minutes before turning off, pour into jars and twist.

Dressing for borscht with cabbage and vinegar - a time-tested recipe!

This is the best of all recipes. After all, everything will be so simple, fast and tasty in winter! By the way, you can build the ratio of vegetables, spices and additives at your discretion.

Cabbage for borscht dressing

Ingredients:

• Cabbage - 500 g
• Tomato - 120 g
• Onion - 1 pc.
• Pepper - 1 pc.
• Beets - 160 g
• Carrots - 100 g
• Salt - 0.5 tbsp.
• Sugar - 0.2 tbsp.
• Vegetable oil - 75 ml
• Vinegar - 50 ml
• Peppercorns - to taste
• Bay leaf - to taste

Proper preparation of dressing for borscht with cabbage and vinegar

After washing and cleaning the vegetables, we proceed to their processing. Three large beets and carrots, and fry in oil. The rest is also cut and mixed with this mass and spices. Stew under the lid for about 50 minutes. Sterilize the jars and, filling them with boiling borscht dressing, roll up. Let them stand upside down under the covers.

Dressing for borscht without frying vegetables - healthy eating

Dressing for borscht without frying

This recipe for borscht dressing also provides for the presence of vinegar. But what can you not do for the sake of speed and pleasure!

Ingredients:

• Beets - 200 g
• Carrots - 100 g
• Onion - 100 g
• Tomato - 100 g
• Sweet pepper - 100 g
• Vegetable oil - 1 tbsp.
• Vinegar 6% - 25 ml
• Salt - 10 g
• Sugar - 25 g
• Greens

How to cook dressing for borscht without frying vegetables

We cut the beets and carrots in our favorite format, I prefer grated. Onions and peppers will also be depicted in our format. Mix everything and put some chopped greens. Dissolve the sugar and salt in the vinegar and mix the mixture with the oil. Pour the vegetables with this mixture, let them stand for a while. Sterilize jars and lids. In the meantime, they are being sterilized, put out the workpiece for about 30 minutes on a small fire, stirring it. Send the dressing in dry jars and roll up. Such a filling can be stored even in an apartment. Borsch is prepared like this - potatoes and cabbage are boiled (in water or broth), then in 2-3 minutes. until they are ready, pour in the borscht dressing. Oh, and it will be delicious!

Dressing for borscht with cabbage without vinegar - my grandmother's recipe

You can understand - vinegar is contraindicated. But this does not threaten you with anything. After all, there is a way to prepare borscht dressing for the winter without vinegar.

Borscht dressing with cabbage and without vinegar

Ingredients:

• Tomato - 500 g
• Beets - 500 g
• Bulgarian pepper - 150 g
• Carrots - 150 g
• Onion - 150 g
• Greens - to taste
• Lemon - 0.5 pcs
• Vegetable oil

Preparation of a healthy dressing for borscht with cabbage without vinegar

First, cut the onion into half rings, then fry it in oil. Grind tomatoes and everything else (except beets). Let's stew all this for half an hour and, adding coarsely grated beets, simmer for another quarter of an hour. At the end, pour the juice of half a lemon and immediately put the mass in jars. This type of workpiece needs to be stored in a cool place. You could also add hot peppers to this!

The most delicious dressing for borscht with green beans

Can be closed with both regular beans and green beans. Those and other legumes will perfectly balance the first dish called borscht! And besides, you do not have to soak the fruits for a long time before cooking, as we do with the usual cooking of borscht with beans.

string beans

Ingredients:

• Cabbage - 200 g
• Beans - 4-5 pods
• Tomato - 100 g
• Onion - 1 pc.
• Beets - 100 g
• Carrot - 1 pc.
• Bulgarian pepper - 70 g
• Salt - 1 tsp
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp.
• Vinegar 9% - 1 tbsp.
• Peppercorns - 2-3 pieces
• Bay leaf - 1 pc.

How to easily prepare a dressing for borscht with green beans

Ordinary beans are still soaked. Vegetables are washed. Three large beets and carrots and simmer them in oil for about 20 minutes. Cut everything else, mix the mass with spices. Let's put it out for an hour. Pour in the vinegar and, having boiled, put it in sterile jars, and then roll up the dressing.

Dressing for borscht - salting

Unique option. Only here it is important to calculate the proportions later. After all, here we have a key ingredient that allows us to preserve this beauty for the winter, is salt.

Ingredients:

• Carrots - 100 g
• Onion - 100 g
• Beets - 100 g
• Bulgarian pepper - 100 g
• Tomato - 100 g
• Celery - 100 g
• Greens - to taste
• Salt - 100-120 g

How to pickle borscht dressing

We will wash and clean the vegetables, i.e. prepare for canning by salting. Finely chop the pepper and onion. Three carrots, beets and celery on a grater. Tomatoes can be cut into thin slices. And finely chop the greens. Mix everything, sprinkling the layers with salt. Salty? Then we lay out the dressing in dry sterilized jars, gently tamping the mass. Close the lids and send to a cool place.

Cooking methods, as you can see, there are several of them:

• Freeze.
• Extinguishing.
• Quenching and freezing.
• Salting.

By the way, you can even dry the key ingredients, but this is an extreme case, because the method is very time consuming.

Another thing is also important. If you are stewing vegetables, it is not absolutely necessary to pack them in jars. Arrange in portions in bags, it is not so time-consuming and effortless!

At the same time, you can make dressings with and without vinegar, with key ingredients, as well as with cabbage, beans and other ingredients that improve the taste of the finished dish (celery, pepper, etc.).

You can put any spices that you prefer (peppercorns and ground, bay leaf, etc.).

Secrets:

• To make the borscht dressing fragrant and healthy, choose young and juicy fruits with a thin skin, i.e. those that are now, in September, are on sale.
• How to grind ingredients? Differently. Or straws, or mosaics, or grate in a combine or on a grater. The smaller, the more secure storage.
• What if there is no tomato, but they are in the recipe? Take tomato paste - the taste of borscht will be even brighter.
• If you close the borscht dressing by stewing, vinegar or lemon juice is indispensable. But these components not only act as a preservative, but also as sourness.
• Boil the workpiece for 40-60 minutes and close only in boiling form.

Remember that instead of fresh cabbage, you can put sauerkraut, but simmer a little longer.

• Dressing for borscht can be done on fried lard and with fried meat- keeps longer. And also adding, in addition to key components, meat.
• Are you closing for the first time? Keep a diary - suddenly the bank behaves incorrectly, remember what you violated.

It can be compiled at your discretion.

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if a jar of a special preparation has been stored up since the summer, it is enough to add it to the broth with potatoes, and rich fragrant soup already on the table. In addition to speeding up the cooking process of borscht, this winter twist can also be used as an independent snack.

Product selection

The one who believes that it is possible to make borscht dressing for the winter from any vegetable illiquid is mistaken. You can “dispose” crumpled or ugly tomatoes, bursting beet tubers or carrots into the workpiece, but here it is important to follow two rules.

1. Remove damage. All areas with traces of impacts, cracks, any spots must be carefully cut out. There should be no places with a modified structure on vegetables.
2. Throw out the mold. If there is at least a small “fluffy” area on the surface, you can’t eat the vegetable. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable, and how deeply they hit the flesh is unknown. If you think that heat treatment destroys mold, you are mistaken: caustic chemicals are needed here. Therefore, throw away all affected specimens without regret.

If you do not follow these simple rules, then it is likely that your workpieces will “swell up” or become moldy, and you will throw them away. This is at best. At worst, you may not notice the signs of incipient spoilage and run the risk of “earning” serious food poisoning.

Dressing for borscht for the winter: 10 recipes for a canned dish ...

Like the vast majority of spins, the borscht preparation for the winter undergoes heat treatment. In addition to the usual cooking or languishing in the oven, this can be done using a slow cooker or in a household autoclave - choose what is more convenient for you.

From beets

Peculiarities . Beetroot borscht dressing for the winter is a classic of the genre, because beets are present in most recipes for this preparation. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we are used to seeing in borscht.

Grocery list:

• beets - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onion - 0.5 kg;
• sugar - 100 g;
• salt - 70 g;
• refined sunflower oil - 300 ml;
• vinegar 9% - 70 ml;
• black pepper - 10 peas;
• lavrushka - a couple of leaves.

Instruction

1. Grate beets and carrots. If you use a "Korean" grater, then the dressing will look even more attractive.
2. Finely chop the sweet pepper.
3. Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
4. Cut the onion into cubes or quarter rings.
5. Combine the ingredients in an enamel bowl.
6. Bring slowly to a boil.
7. Simmer 40 minutes.
8. Sterilize the container in a convenient way.
9. Pour the dressing and roll up.
10. Turn the jars over, cover with a blanket and let cool until morning.

You can "play" with the proportions of the ingredients: try adding a pod of hot peppers, garlic, or your favorite spices to taste. If you don’t like onions, cook without it at all - the taste of the workpiece will not suffer from this.

with eggplant

Peculiarities . Eggplant is a unique vegetable rich in cancer-protective substances. And they also have a lot of fiber, so people with exacerbations of gastrointestinal diseases should better refrain from using them.

Grocery list:

• beets - 1 kg;
• sweet pepper - 200 g;
• eggplant - 200 g;
• carrots - 200 g;
• onion - 200 g;
• garlic - 50 g;
• sugar - 50 g;
• vinegar - 30 ml;
• refined vegetable oil - 150 ml;
• salt - 15 g.

Instruction

1. Grind beets and carrots on a coarse grater.
2. Cut the eggplant and peppers into medium cubes.
3. Finely chop the onion.
4. Place the vegetables in an enamel bowl.
5. Enter salt and oil.
6. Simmer slowly for 40 minutes.
7. Enter the remaining ingredients.
8. And languish for another quarter of an hour.
9. Roll up the consignment.

with cabbage

Peculiarities . This twist option is almost ready-made borscht in a jar. Boil the broth, throw the potatoes into your preparation - the soup is ready. Below is a proven recipe for borscht dressing with cabbage for the winter.

Grocery list:

• beets - 1 kg;
• carrots - 300 g;
• tomatoes - 300 g;
• sweet pepper - 200 g;
• cabbage - 1 kg;
• sugar - 80 g;
• salt - 15 g;
• refined sunflower oil - 80 ml;
• vinegar 9% - 70 ml.

Instruction

1. Grate beets and carrots.
2. Peppers - cut as desired.
3. Shred the cabbage as usual.
4. Remove the skin from the tomatoes and chop.
5. Put all the ingredients in an enamel container.
6. Simmer slowly for about half an hour.
7. Roll into banks.

If there is no time to cook the broth, you can speed up the process: fry the onion in lard. Such an express version of borscht will be swept off the table by your household without even noticing the “substitution”.

with beans

Peculiarities . Beans in borscht are not just an addition to the classic taste and texture. It is also a high-quality vegetable protein. This dish is a great substitute for soup. meat broth for vegetarians or during fasting.

Grocery list:

• beets - 1 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• dry beans - one and a half glasses (any);
• boiling water - one glass;
• salt - 50 g;
• sugar - half a glass;
• vinegar 9% - 80 ml.

Instruction

1. Soak beans and boil.
2. Grate beets and carrots.
3. Onion - finely chopped.
4. Scald the tomatoes, remove the peel and turn in a meat grinder.
5. Saute onions, carrots and beets until half cooked.
6. Enter the rest of the ingredients.
7. Slowly simmer for about half an hour.
8. The dressing must be rolled up hot.

with apples

Peculiarities . Unusual recipe dressings for borscht for the winter - with sour apples. According to reviews, such a preparation pleasantly emphasizes sweet and sour taste familiar dish and gives a special piquancy.

Grocery list:

• beets - 1 kg;
• onion - 250 g;
• sugar - 150 g;
• sour apples - 1 kg;
• salt - one tablespoon;
• vinegar 9% - one tablespoon.

Instruction

1. Grind vegetables with a blender.
2. Put all the ingredients, except for the vinegar, in an enamel container.
3. Slowly simmer for about half an hour after boiling.
4. Pour in the vinegar.
5. And simmer another five to seven minutes.
6. Roll up the consignment.

It is important that the apples are sour and the beets are very sweet. So you will achieve piquancy and balance of taste. This preparation is beautiful and how independent snack. The taste contrast is especially pronounced when cold.

from tomatoes

Peculiarities . Tomato dressing can be used not only for borscht - it can easily replace tomato sauce. The twist is good as a cold winter snack or as an addition to side dishes.

Grocery list:

• ripe tomatoes - 2 kg;
• sweet pepper - 1 kg;
• carrots - 800 g;
• beets - 700-800 g;
• onion - 70-800 g;
• refined vegetable oil - one glass;
• salt - two tablespoons.

Instruction

1. Grind the peeled vegetables with a blender.
2. Combine all ingredients in an enameled cooking container.
3. Simmer over low heat for about 50 minutes.
4. Roll up the boiling mass and cool.

To simplify the recipe, take 1 kg of tomatoes and sweet peppers, chop with a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beetroot

Peculiarities . This step by step recipe dressings - for lovers of green borscht. In half an hour you can cook a refreshing summer soup. You can add leafy greens, green tomatoes, or any other kind of greens you like. An interesting taste will turn out if you add a little wild garlic.

Grocery list:

• beet tops - 0.5 kg;
• sorrel - 0.5 kg;
• salt - one tablespoon with a slide;
• boiling water - one glass;
• dill greens - one large bunch.

Instruction

1. Finely chop the tops, sorrel and greens.
2. Place in an enamel bowl for cooking.
3. Salt.
4. Pour in a glass of boiling water.
5. Simmer for five to ten minutes - no more.
6. Roll up.

without vinegar

Peculiarities . You can preserve the same dressing for borscht from beets and carrots, but without adding vinegar. In taste, the workpiece will not lose anything. And such twists are stored as well as acetic ones.

Grocery list:

• beets - 2 kg;
• tomatoes - 2 kg;
• sweet pepper (any color) - 2 kg;
• onion - 2 kg;
• refined vegetable oil - two glasses;
• salt - two or three tablespoons;
• hot pepper - to taste;
• any greens - two bunches;
• garlic - two heads.

Instruction

1. Grate onions, carrots and beets on a coarse grater, you can use "Korean".
2. Sweet pepper cut into thin strips.
3. Fry chopped vegetables until half cooked.
4. Scald the tomatoes, remove the skin.
5. Together with hot pepper chop with a blender.
6. Pour the resulting mass to the vegetables.
7. Add half the salt.

1. Simmer slowly for about an hour.
2. Pass the garlic through a press and also add to the total mass.
3. Cut greens and send there.
4. Taste for salt and add to taste if needed.
5. Boil for a couple more minutes.
6. Seal.

If you still do not have enough sourness in this version of the workpiece, add to taste citric acid or lemon juice.

In a slow cooker

Peculiarities . A slow cooker is a "kitchen fairy" that will help out anytime and anywhere, especially where there is no stove at hand.

Grocery list:

• beets - 1 kg;
• onion - two heads;
• carrots - two pieces of medium size;
• sweet pepper - two pieces;
• large tomatoes - two pieces;
• refined vegetable oil - two thirds of a glass;
• salt - to taste;
• vinegar - 100 ml.

Instruction

1. Grate beets and carrots.
2. Finely chop the onion and peppers.
3. Remove the skin from the tomatoes and chop.
4. Pour one third of the oil into the multicooker bowl.
5. Plant the beets first.
6. Then carrots.
7. Now only peppers and onions.
8. Salt.
9. Set the "Frying" program for a quarter of an hour with the lid open.
10. When the device signals the end, set the same program, but with the lid closed.
11. Pour in the vinegar and remaining oil.
12. On the same program, boil the dressing for another five to seven minutes.
13. Pour the dressing into sterile jars immediately before it cools down.

in an autoclave

Peculiarities . Do not open the lid of the autoclave immediately, let the device automatically reduce the pressure to 0.1 MPa. Now you can safely get the cooled blanks and put them away for storage.

Grocery list:

• beets - 1 kg;
• carrots - 350 g;
• sweet pepper - 350 g;
• onion - 350 g;
• tomatoes - 350 g;
• salt - one tablespoon;
• sugar - 50-70 g;
• refined vegetable oil - 80 ml.

Instruction

1. Sterilize the container beforehand.
2. Grate beets and carrots.
3. Cut the onion, tomatoes and peppers arbitrarily, but not coarsely.
4. Mix all ingredients in one container.
5. Divide into prepared jars.
6. Do not fill to the brim - you need to leave at least 2.5 cm of free space under the lid.
7. Roll the lids tightly with a seaming wrench.
8. Install the jars inside the device.
9. Fill with water so that 9-10 cm of free space remains to the top edge.
10. Close the lid.
11. Wait until the pressure in the device rises to 0.4 MPa.
12. The exposure time for half-liter jars is 40 minutes, for liter jars - an hour.
13. Disconnect the device from the mains.

… and 2 freezing options

If the size of your freezer allows, you can not bother with canning at all, but freeze the preparation for borscht. In this case, vegetables will not lose a single gram of their nutrients.

Difficult

Peculiarities . Frozen borscht dressing can be stored for as long as you need it - vegetables will not lose their properties and will not deteriorate.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg;
• onions - three large heads;
• tomato paste - 250-300 g;
• water - half a glass;
• refined sunflower oil - three to five tablespoons.

Instruction

1. Boil the beets until half cooked.
2. Cut the onion into cubes and sauté until translucent.
3. Grate undercooked beets and carrots.
4. Bring water to a boil and cool.
5. Mix paste with water.
6. Pour over the vegetables.
7. Pack the blank in disposable bags or plastic containers and send it to the freezer.

It is better to freeze the borscht dressing in portions and then you will not even need to defrost it before use - “plunk” into the pan with the future borsch right as it is.

Simple

Peculiarities . This option is the most "lazy" and simplest of all possible. You will do without cooking or any other heat treatment of vegetables at all, which means you will save maximum benefit and time.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg.

Instruction

1. Clean vegetables.
2. Grind them the way you usually do for borscht.
3. Pack in portions.
4. Send to the freezer.

Borsch dressing for the winter - simple blank. "Fuss" does not require much, but will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and cook your “crown borscht” in half an hour.

Reviews: “Such “magic wands” should be in the pantry!”

I'm in winter period I use this dressing often. Sometimes you forget to buy carrots, then beets. It is at such moments that borscht dressing comes to the rescue. We also make a dressing for borscht with cabbage: boil tomato juice and put chopped cabbage and spices into it. That's it! Such "magic wands" should be in the pantry! This year I will definitely make a couple of cans in the range too.

Vivienne, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

Been lazy lately. I conserve a little. There are a lot of vegetables and fruits in stores in winter. This is earlier, of course, and dressings, and vegetable salads, and different kinds jam. And all in very large quantities. During the winter, they did not even have time to eat everything. Gone are those days.

ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

Hello everyone! Today I will tell you the process of making borscht dressing. Now is just the time when you can effortlessly make such a blank for the winter. And then imagine adding it to, so to speak, if you need to cook it quickly and on hastily.

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 beets and carrots;

• if you prefer the bean option, it will help you halve the cooking time of the soup, because there is always so much red tape with legumes, they need to be soaked and boiled a large number of time;
• and most importantly, now it is easier and easier to make and prepare such an autumn preparation in material terms than in winter. And all the vegetables are still fresh and fragrant.
• The penultimate weighty reason why you need to make 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 side dish for meat products.

• when there is very little time, then such a mixture reduces the cooking time of the soup. A quick fix 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 prepare any dishes in different ways.

Beetroot borscht dressing for the winter - a delicious recipe

This option can rightly be compared with, that's just with beetroot.

We will need:

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

Cooking method:

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

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

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

3. Tomatoes can be rubbed 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 the veins, stalk and seeds, cut into regular strips.

Transfer the fried onion to a saucepan, add a mass of tomato, bell pepper, and finely chopped bitter red pepper there.

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

Important! Simmer over low heat for about 1 hour, stirring occasionally.

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

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

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

Important! Also do not forget to wash the lids with 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 completely cooled.

It's so simple and easy at home you can cook such a fragrant and very beautiful in color dish, at the same time a salad and an additive for soup, which will definitely give a very bright rich red color in borscht. Store in a cool place or cellar.

Cooking vegetable mixture in soup for the winter

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

Borsch dressing with beets and carrots

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

We will need:

• carrots - 2 pcs.
• beets - 2 pcs.
• onion - 2 pcs.
• vegetable oil for frying
• tomato paste - 6 tbsp
• water - 1 tbsp.
• salt - 1.5 tsp
• sugar - 0.5 tsp
• garlic - 1 head
• vinegar 9% - 1 tbsp per 0.5 l jar

Cooking method:

1. Wash and cut the beets as you usually do when you cook soup. Grate the carrot on a coarse grater. Onion traditionally cut into cubes with a kitchen knife.

Interesting! Beets in Ukraine are called beetroot, or affectionately beetroot. After all, it is the most fragrant, rich and tasty, as they have their own subtleties and nuances.

2. Fry the onion in a pan with vegetable oil. It will simmer a little, perhaps the edges will become golden, add a carrot. Basically, do the usual frying. Roast the carrots a little to make them soft.

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 frying all vegetables, they will decrease quite a bit in volume.

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

Pepper and salt, bay leaf and seasonings do not need to be added.

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, such as parsley or dill. Simmer another 10-15 minutes.

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

5. Sterilize the jars in advance together with the lids, and then spread the finished mixture into a jar. Take a regular tablespoon of vinegar and pour it right on top. Store immediately under a metal lid.

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

6. Then turn over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool until room temperature. Happy preparations!

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.

Beet and cabbage dressing in jars - a simple recipe

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

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

We will 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. From fresh juicy tomato make tomato juice, for this, grind the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.

2. Next, chop the cabbage using a special grater, because it turns out quite beautifully and with high quality, and most importantly quickly. Remove the seeds from the pepper and cut into strips.

Important! Remove the partitions from the bell pepper, as they can give bitterness when cooked.

3. Put a small part of pepper and cabbage into a boiling tomato. Stir gently and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns for the 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 screw it on with a seamer.

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

This simple method is time-tested and saves cooking time))) Have a good autumn salting!

soup recipe

It’s very interesting, but many of us call borscht dressing borscht 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 unexpectedly come and you need to feed them. After all, with the help of this vegetable additive, cook this first course, it’s just two and it’s ready, this is the most easy way soup cooking).

Interesting! All chopped ingredients before cooking 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 will be a reliable assistant.

We will need:

• cabbage - 2 kg
• tomatoes - 2 kg
• beets - 3 kg
• onion - 1 kg
• garlic - 2 head
• carrots - 1 kg
• Bulgarian pepper optional - 0.5 kg
• salt - 2 tbsp
• granulated sugar - 4 tbsp
• 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 approximately the same size with a kitchen knife, and especially carrots and beets in thin sticks so that they are not subsequently hard in ready dish. Only 150 g of garlic can be passed through a garlic press.

2. Take a large basin or a huge pan and pour refined vegetable oil into it and put the onion 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, if you are making a small amount of food, you can use and cook in a slow cooker.

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 will begin. When the vegetables settle down a little, report the cabbage.

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

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

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

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