Dressing for borscht without tomatoes. Dressing for borscht for the winter - three recipes

Every person who cares about their health knows that the key to good health is proper nutrition. And a well-designed diet necessarily includes fish, but few people know how to properly cook it. In order for the fish to retain the maximum useful substances for our body, you need to boil it or bake it in the oven. One of the great options for a tasty and healthy dinner can be. This is a red fish, which proper cooking will definitely please you with juicy, fragrant and tender meat. Let's try to figure out what can be cooked, how coho fish can be cooked in the oven in foil and without it:

How to cook coho fish?

Coho fish in the oven in foil

For such a very delicious dish you will need a coho carcass weighing about one kilogram, also prepare eight to ten medium potatoes, mayonnaise or sour cream, salt and pepper.

Clean the fish, rinse it with water and divide it into portioned slices - steaks, whose thickness is about two and a half to three centimeters. Cut off the head and tail, you can cook from them fish soup.

Dry the cooked steaks gently with a kitchen paper towel.
Lay the foil on a baking sheet, and lift its edges so that it forms a tray. So the foil will not pour out the juice during the preparation of the fish. Arrange the coho salmon on a baking sheet, stacking the slices closer to each other. Pepper and salt them to taste. You can also use fish seasoning if desired.

On top of the slices of fish you need to lay out potatoes, cut into circles. The thickness of the potatoes should not exceed half a centimeter, so it will cook faster. Lubricate the potatoes with mayonnaise or sour cream, then lay the second layer of potatoes and also grease it. Cover the future dish with another layer of foil and pinch its edges. Send the baking sheet to the oven, preheated to one hundred and eighty degrees. After half an hour, remove the baking sheet and remove the top layer of foil from it, then bake the dish for another twenty minutes. If desired, you can grind the fish with grated cheese.

How to cook tasty coho salmon fish in the oven?

To prepare such a dish, you will need a large carcass of fish, a couple of tomatoes and a couple of lemons. First of all, defrost the fish, clean it from scales and remove the gills. Next, take out the offal and rinse the carcass under running water. After that, take a sharp knife and cut the fish on both sides, as if you are going to cut it into steaks, but do not cut the knife all the way. After that, pepper and salt the carcass, both inside and out.

Rinse the tomatoes and lemons and cut them neatly into rounds. Next, place one slice of tomato and lemon in the cuts made earlier. Then transfer the prepared fish to a baking sheet, greased with oil, and put it in the oven, heated to two hundred degrees. After thirty-five to forty minutes, the coho salmon is ready, it must be transferred to a dish, sprinkled with lemon juice and served.

How to bake coho fish in the oven with stuffing?

To prepare this dish, you will need one coho salmon, without a head and without a tail. Also prepare a tablespoon of lemon juice, a couple of tablespoons of honey and the same amount of soy sauce. To prepare the filling, you need to take one bunch of green onions, medium Bell pepper, one and a half centimeters of ginger root, a couple of cloves of garlic, as well as fifty milliliters of cream. In addition, half a kilogram of boiled shrimp and seasoning for fish should be prepared for the filling.

Rinse the gutted fish, make an incision along the ridge, and then divide the carcass in half. Completely remove the backbone and costal bones, and also eliminate small bones. With a knife, make fairly deep cuts in the shape of a cross on the skin of one resulting fillet.

Prepare the filling: chop the green onion, chop the garlic and ginger, cut the pepper into thin rings and peel the shrimp. After that, heat the oil and fry the onion, pepper, garlic and ginger in it for four minutes. Pour the cream into the pan, stir and cook until thickened. Pour the shrimp into a container and keep on fire for another minute.

Lay out a couple of pieces of twine on parchment, thirty centimeters long. On top, place a piece of coho salmon fillet without cuts, skin down. Spread the filling over it in a thin layer, sprinkle with seasoning and green onions. Next, cover with a second piece of fillet and tie with twine.

The baking sheet must be placed in the oven, heated to two hundred and twenty degrees. Cook the fish for half an hour.

Warm up lemon juice along with honey and soy sauce. Transfer the fish to a dish, pour over with this sauce, cover with foil and leave for five minutes. After that, you can serve the dish to the table.

Another version of coho salmon in foil

For this dish, you will need a fish carcass weighing two kilograms, a few tablespoons of mayonnaise and lemon juice, one bunch of parsley, herbs, and green onions. In addition, use salt and black pepper, focusing on your taste preferences.

Clean the fish, cut off the fins, head and tail, rinse well. Pat the carcass dry with a paper towel to remove excess moisture, and cut the fish so that the pieces of meat stick only to the ridge. Rub the carcass with a mixture of salt and pepper, transfer to foil and brush with mayonnaise and lemon juice. Lay the washed bunches of greens inside the carcass. Wrap the fish tightly with foil and put in a preheated oven for half an hour.

In all the proposed recipes, a sleeve can be used instead of foil. It will also protect the oven from splashing oil, preserve the aroma during cooking, and the temperature around the fish will also be constant.

Spending a few hours in August-September to prepare soup dressings for the winter, you get a lot of benefits. Firstly, time is saved, since in winter it will not be necessary to clean and cut vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet pepper. It can not only be added to soups, but also spread on bread, making sandwiches.

Required products:

• Sweet pepper - 3 kg.;
• garlic - 0.5 kg;
• hot red pepper - 0.5 kg .;
• parsley - 0.3 kg .;
• salt - 0.5 tbsp.

Cooking:

Wash vegetables and herbs. Peel the garlic. Remove seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic husk to leave well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Skip everything through a meat grinder. Add salt and mix well. Pour boiling water over jars and dry. Then, without cooking, spread the dressing into jars. cover nylon lids.

This dressing is well preserved even without a refrigerator.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is just a storehouse of vitamins and other useful elements in the cold period of time. The soup with its addition is incredibly tasty and fragrant.

Required products:

• Carrots - 0.5 kg .;
• onion - 0.5 kg;
• sweet pepper - 0.3 kg .;
• tomatoes - 0.25 kg;
• vegetable oil- 200 ml;
• salt - 1 tsp

Cooking:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then we transfer the finished onion to a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And send the carrots to the pan. Fry, covered with a lid until a light blush.

While the process of roasting carrots is in progress, you need to cut the sweet pepper into a small cube. Transfer the carrots to the pan with the onion, and send the pepper to the pan. Pre-pour the remaining oil into the pan and heat it. Peppers should brown slightly, but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the fastening of the stalks. Cut into small cubes. Transfer the pepper to a bowl. Tomatoes do not need to be fried, immediately sent to the pan.

Each vegetable must be fried separately. Because each one takes a different amount of time to cook.

Add salt to the saucepan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the workpiece. It may spoil or acquire an unpleasant aftertaste.

At the end, taste for salt. If necessary, add salt. The next step is to prepare the banks. It is better to take a small amount, in the future it will be more convenient to use refills. Banks should be sterilized. This can be done on the stove or in microwave oven. Boil the lids too.

Transfer the finished dressing to the jars well by ramming so that there is no air left. Top with lids and screw on. Then turn the jars upside down and wrap them with something warm, such as a blanket. After the jars have completely cooled down, they can be transferred to the basement, cellar or closet.

Read also: Buckwheat soup with chicken - 5 simple recipes

Dressing for carrot and onion soup

This refill is perfect for chicken soup with noodles. She will make it rich and fragrant. And it will be very simple to prepare such a soup using dressing.

Required products:

• Carrots - 1 kg.;
• onion - 0.5 kg;
• vinegar 9% - 2 tbsp. l.;
• black peppercorns - 3-4 peas;
• bay leaf - 2 leaves;
• salt to taste.

Cooking:

Wash and chop vegetables. Cut the onion into small cubes, and grate the carrots on a fine grater. Then simmer for 30 minutes over low heat, adding a few tablespoons of water to the pan. Add spices, and at the very end pour vinegar.

Interesting to know! To cut an onion without tears, you need to put it in the freezer for 10 minutes before slicing. Then volatile substances will not be released so actively.

Put the resulting dressing in sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 tablespoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required products:

• Tomatoes - 0.5 kg .;
• carrots - 0.5 kg;
• bell pepper - 0.5 kg .;
• onion - 0.5 kg;
• parsley - 0.3 kg .;
• salt - 0.5 kg.

Cooking:

Wash all vegetables. Grate carrots on a large grater. Cut pepper and onion into small strips. Remove skin from tomatoes. This is easy to do by making a cross-shaped incision on the tops of each tomato, and then immersing it in boiling water for a few minutes. Then, in places of incision, the skin will wrap up without special efforts will be removed. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes for the mixture to release the juice.

Arrange the dressing in clean, dry jars, pour the juice that stands out into the jars. Cover with capron lids. You can store at room temperature.

From the indicated amount of vegetables, 4 cans of 0.5 liters of dressing are obtained.

Good to know! During salting, products keep better and longer. useful material and vitamins.

Refueling for the winter with the addition of parsley and celery

Feeding your family soup with such a dressing in winter will provide them with vitamins, which are so lacking in the cold season. And the use of parsley, which is part of the dressing, is the prevention of colds.

Required products:

• Parsley root - 2 pcs.;
• parsley - 200 g;
• celery root - 2 pcs.;
• celery greens - 200 g;
• red hot peppers- 1 PC.;
• bell pepper - 2 kg .;
• carrots - 0.5 kg;
• garlic - 150 g;
• vinegar - 100 ml;
• salt - 2 tbsp. l.

Cooking:

Wash all vegetables and herbs. Cut the pepper in half and remove the core with seeds. Peel celery, parsley and carrot roots. Peel the garlic too. Dry greens from water.

Good to know! Vegetables will be easier to clean from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several pieces and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread out the finished dressing and roll up. After complete cooling, transfer to the refrigerator.

Dressing for the winter for green tomato borscht

Dressing for borscht is well infused in jars and gives the dish rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Bean Soup - 10 Easy Recipes

Required products:

• Beets - 2 kg.;
• green tomatoes - 0.7 kg;
• onion - 0.3 kg .;
• cabbage - 0.5 kg;
• garlic - 50 g;
• vinegar - 100 ml;
• black ground pepper- 1 tsp;
• sunflower oil- 100 ml;
• sugar - 100 g;
• salt - 2 tbsp. l.;
• water - 0.5 tbsp.

Cooking:

Peel the raw beets and grate on a coarse grater. Cut green tomatoes into small pieces. Chop the cabbage and chop the onion.

Send all chopped vegetables to a deep enameled container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also send pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars, boil the lids for 10 minutes. Arrange the finished borscht dressing in jars, pressing down well with a spoon so that no air remains. Banks roll up and turn upside down. Wrap up with a blanket. After complete cooling, put in a cool dark place.

Good to know! One of the options for sterilizing jars: Put a metal colander on a pot of boiling water. From above, upside down, put the jar and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

From this dressing you can cook excellent bean soups. It is also suitable as a side dish for main courses.

Required products:

• tomatoes - 4 kg;
• bell pepper - 1 kg .;
• onion - 1 kg .;
• beans - 1 kg .;
• sugar - 0.5 kg;
• sunflower oil - 0.5 l.;
• tomato paste- 2 tbsp. l.;
• salt - 3 tbsp. l.

Cooking:

Beans need to be prepared ahead of time. It should be washed and filled with water. Leave for 6 hours to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After that, drain the water from the beans and pour new water, add salt. Put on the stove and cook until fully cooked. Then soak the beans in cold water.

Peel and finely chop the onion. Chop bell peppers and tomatoes as well. Add salt, sugar and sunflower oil to vegetables. Put on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and rolled up. Next, you need to turn them upside down and leave until the jars cool. Then move to a cool place.

Filling for pickle

This gas station will help you out when you need to urgently cook dinner, and time is running out. For harvesting, it is unnecessary to boil, stew or fry anything in advance, and this greatly simplifies preparation.

Cooking:

Wash all vegetables. Cucumbers cut into cubes, if desired, you can grate. Chop the onion. Coarsely grate the carrots. Remove the skin from the tomatoes and cut into cubes. Wash the barley.

Put the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Then add the rest of the vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes, you need to add vinegar and cook for another 10 minutes. Then lay the workpiece in banks and roll up. Stores well at room temperature.

Dressing for borscht for the winter is considered one of the most beloved “spin” by housewives, which makes life much easier in winter when preparing first courses. A mixture of beets, tomatoes, onions, bell pepper, 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 cook this winter lifesaver, as well as share recipes for the most delicious borscht dressings that can be served both as a salad and as a vegetable side dish for meat dishes.

Dressing for borscht - cooking secrets

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

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

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

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

Dressing for borscht for the winter - recipes with photos

AT cookbook For any housewife, borscht 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 includes all the vegetables that are put in borscht, except for potatoes and cabbage.

"Classic" dressing for borscht with beets

Ingredients:

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

Cooking: chop beets, onions, carrots and sweet peppers and transfer to a container where borscht dressing will be cooked. Pour vegetables with 1 glass of water and boil for 15-20 minutes. After that, add to the vegetable platter tomato puree(you can cut the tomato into cubes), spices and cook for no longer than an hour over low heat, stirring constantly. Lay out the resulting dressing for borscht in sterilized jars, which then must be kept upside down under a warm blanket for 2-3 days.

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

Home dressing for borscht "Torchin"

Compound:

• Beets - 2 kg
• Onions, sweet peppers, carrots - 0.5 kg each
• Hot peppers (preferably red) - 1 pc.
• Tomato juice or tomatoes - 0.5 l
• Garlic - 6 tooth
• Oil rast. - 1 tbsp.
• Vinegar 9% - 3 tablespoons
• Salt - 1 tbsp.
• Sugar - 2 tbsp.

Cooking: Pass all the ingredients through a meat grinder, transfer to one container, add a glass of water and boil over low heat for 30 minutes. After that, add all the spices and boil for another 35-40 minutes, after which the dressing is laid out in jars and rolled up with lids.

"Nourishing" dressing for borscht with beans

Ingredients:

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

Cooking: onion, sweet pepper and tomatoes cut into strips (can be chopped in a food processor), grate carrots and beets. In the meantime, bring the beans to half-cooked and combine them with the mixed vegetables. Pour all the 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 greens and spices, celery and cabbage, the addition of which does not affect the process of preparing the “spin”. The desired ingredients are simply added to all the ingredients at the beginning of cooking and brought to readiness according to the general recipe.

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands - this is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

And how much benefit does such a preparation bring? This is a real treasure for people who have time worth its weight in gold. I see only advantages:

• Soup with such borscht dressing is cooked within a few minutes;
• There is no need to get your hands and the table dirty, and eventually the whole kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (end of summer, beginning of autumn), you can save the family budget;
• This base goes well and is used to prepare various savory sauces.

Dressing for borscht for the winter from beets - a delicious recipe

We will need:

• beets - 2 kg;
• tomato - 1.5 kg;
• sweet pepper - 800 gr;
• onions - 800 gr;
• carrots - 1 kg;
• sugar - 0.5 cups;
• salt - to taste, 5-3 tablespoons;
• garlic - 50 gr.;
• vegetable oil - 300 ml;
• citric acid - 0.5 tsp;
• table vinegar - 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and pass the carrots through a meat grinder.

Sweet pepper can be taken in any color. With him, the work is simple - remove the footboard and cut into small cubes.

But for chopping tomatoes, it is better to use a blender. In his absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two pieces of dishes to save time.

Onions can be fried together with peppers until golden brown in a pan. And in parallel, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.

We cook tomatoes in juice and oil after onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter stocks.

We lay out the filling in sterilized jars. They can be of any size. However, I always use small ones. Based on one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

Delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a delicious dressing, take:

• beets - 3 kg;
• tomatoes - 2.5 kg;
• carrots - 2 kg;
• onions - about 1 kg;
• greens - 3 large bunches;
• vegetable oil - 300 ml;
• vinegar - 100 ml;
• salt - 4 tbsp. l.;
• sugar - 2/3 cup;
• garlic and black pepper of your choice.

Cooking process:

1. Wash and clean the beets. Grate and cut into thin bars, I recommend the second option. The vegetable must be stewed in a large saucepan until soft, with vinegar and sugar.

2. Thick carrots rub on a coarse grater. If yours is small, then you can cut it. We also wash and clean it first.

3. Finely chop the onion, best of all in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. In its absence, we make a cross-shaped incision at the footrest and throw it into hot water for a few minutes.

After cooling the vegetable, remove the skin, finely chop. I cook them with a frying pan, but you can also stew them. The main thing is that they become soft, and all the liquid has evaporated.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. We put salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for seaming. We wrap ourselves in warm blankets for the day.

It’s simple, isn’t it, but for clarity and to consolidate cooking skills, take a look at the video:

Waiting for winter to come! With a light and very delicious recipe your borscht will be praised by the whole family.

On my site fresh recipes conservation:

In the harsh conditions of winter, the human body often receives very little useful vitamins. This is due to a lack of vitamins in fruits that grow in winter period. As a result, a person has beriberi.

He begins to feel frequent headaches, weakness and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance jars with ready-made, fast, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

• beets - 1 kg;
• carrot - 0.5 kg;
• cabbage - 1 kg;
• tomatoes - 0.5 kg;
• onions - 4 pcs;
• vegetable oil - 100 ml;
• vinegar - 50 ml;
• salt and sugar - 20 gr.

Step-by-step instruction:

1. I wash beets, carrots and peel them. Then I cut them.
2. I clean the cabbage from excess leaves and cut into strips
3. I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
4. I pour water into a large saucepan and add oil there, in advance
   cooked vegetables and salt with sugar. Stir until the contents of the pan soften.
5. After the vegetables are ready, I add vinegar there and continue to simmer for another 2-5 minutes.
6. In sterilized jars I lay out the contents of the pan.
7. I put jars with a blank under a blanket or blanket for cooling.

The classic dressing for borscht without the use of vinegar is perfect recipe for the hostess who monitors her health and the health of her family.

The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to save many vitamins.

This vinegar-free dressing recipe is not only healthy, but also very tasty, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

• beets - 1.6 kg;
• carrots - 900 gr;
• bell pepper - 900 gr;
• onions - 1-2 heads;
• tomatoes - 900 gr;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vegetable oil - 0.5 cups.

Step-by-step instruction:

1. I heat up some water. Then I pour it over the tomatoes and peel them from the skin. Then grind in a blender or with a grater.
2. I add tomatoes to a large saucepan and put them on fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
3. I peel carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
4. I cut the pepper into cubes or a checker and also add it to the pan.
5. I clean the beets, and then grate and fry in a separate frying pan, after which I send them to the pan.
6. I simmer for another 10 minutes.
7. I sterilize the jars, add our dressing there and put it under a blanket or blanket until it cools.

And these are not all blanks, the best ones are below and above the links:

1. Adjika from zucchini

Home dressing for borscht for the winter "Torchin"

I share a recipe for dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We will need:

• beets - about 2 kg4
• sweet pepper, onion - 0.5 kg each, respectively;
• garlic - 1 clove;
• tomato juice - 500 ml;
• vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
• oil (rast.) - 1 cup;
• sugar - 0.5 cups;
• salt - 3.5 teaspoons (without peas).

Optionally, you can add carrots - 0.3-0.5 kg (it turns out a more classic taste of the dressing) and one chili pepper for piquancy.

Cooking:

1. I clean the washed vegetables (it is possible even after cooking, it will go faster) and cut into fairly large pieces.
2. I twist the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. Everything should be cooked in about an hour, remove from heat.

It remains to decompose the fragrant "Torchin" into jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the jars cool down (ensure smooth cooling so that they do not burst), you can try! I am sure you will also take this recipe into service, having cooked it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borscht dressing. Add pickles - that's kneading for the pickle.

Borsch dressing with beans - an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritious and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is short and to the point - look a couple of times, and remember everything. And in winter, all that remains is to chop cabbage and potatoes. Cook rich broth and launch our products – and original soup ready. Timed less than 20 minutes it took me to cook this delicious first dishes.

Each recipe is delicious and healthy in its own way. You can cook blanks at once according to several recipes and then decide which one you like the most. Enjoy your meal!

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. Be sure to add garlic, even if it is in the workpiece. Ah, what a delight!

Good luck preparing!

Larisa Shuftaykina