Roasting for borscht with beets for the winter. A beet-free borscht dressing that will save your time: the most delicious winter soups

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 with legumes there is always so much red tape, 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. Put 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 to cook such a fragrant and very beautiful color dish at home, 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 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 to 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 version 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 in ready-made.

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 heads
• 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 variant is to chop all vegetables of approximately the same size with a kitchen knife, and especially carrots and beets in thin sticks, so that later they are not hard in the finished 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.

Harvesting with beans

For those who love legumes very much, there is also such a cooking option, I am happy to post it here, in this video everything is shown and described briefly and without water:

As always, in conclusion, I would like to wish you that everything works out for you! Stay healthy, take care of yourself and your loved ones. Have a good day and good mood! If you liked the note, share it on social networks, and also write your review below))). Bye Bye!

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 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.

Dressing for borscht for the winter

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 beets throughout the year, but it is the young beets that carry the aroma, color, and most importantly the density, which is absent from the beets that have 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 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.

Products:

• 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.

Products:

• 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 jars with 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 a sleigh in the summer, and a 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 frying, we will wash the carrots, peel and cut them into thin beautiful strips, you can 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 are 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, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, chopped into thin strips, Bell pepper and onion, 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. Indeed, in the summer it is much easier to buy all the necessary products, while you get ready meal, which will be enough to add to the hot broth and the borscht will be ready in a few minutes.

Ingredients:·

• Tomatoes -1 kg;
• Beets - 1 kg;
• Sweet 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 do not use 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 peppers.

Vegetables need to be fried in vegetable oil - first we fry onions, carrots, add pepper, then spread the beets and fill 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 it with cabbage, potatoes (I cook without it), boil it a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At 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.

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 peppers, salt and spices in one jar allows you to cook borsch in just 15 minutes and make it from “real” garden vegetables, not store-bought vegetables.

The editors will tell you how to properly and easily prepare this winter 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 borsch 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, mix all the chopped vegetables thoroughly (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: chop the onion, sweet pepper and tomatoes into strips (can be chopped in a food processor), grate the 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.

I really enjoy making blanks. These are the ones that shorten the cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. Opened a jar and fed the family. And now she has also begun to close the borscht in jars for the winter. This is also convenient. Vegetables are already ready, it remains only to lower them into the broth and add spices. As a result, you will spend only 20 minutes on a delicious soup, provided that the broth is pre-cooked.

Of course, the recipes are all different, we can put cabbage in the borscht dressing, and replace the tomatoes with tomato paste. And we can cook hearty meal if we add some beans. In general, today I made a selection of 6 recipes that (in my opinion) are the most successful and ready to satisfy every taste. After all, someone loves red soup with sourness and adds vinegar, while someone does without it.

And I also like this blank for the winter because it collects everything not beautiful vegetables: small, crimped carrots, small beets. The appearance does not affect the taste at all, and we get an almost waste-free production.

One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close the half-liter bottle, you can immediately use it for three liters of water. You will only need to cut the potatoes. And we will put everything else, even cabbage, in jars.

By the way, I draw your attention to the fact that you should not take enamelware. In it, the gas station constantly burns. Based on the experience of many hostesses.

Jars can be used of any volume, but it is always more convenient to empty a half-liter or 700 gram container. Rather than open a two-liter bottle and be afraid that the remaining workpiece will become moldy.

Any lids can be used. But for storage in an apartment, it is better to take metal ones with a twist or under a seaming key.

There are many ways to prepare vegetables: they can be cut into cubes, strips or twisted in a meat grinder or in a blender. It's up to your taste. My family loves to have something to chew on in their soup. The husband explains this by the fact that he gorges so quickly. Well, perhaps.

Compound:

• 1.2 kg beetroot,
• 900 g cabbage
• 600 g bell pepper,
• tomatoes - 900 g,
• 500 g onion
• 500 g carrots
• vinegar 9% - 4 tablespoons,
• 1 tbsp granulated sugar,
• salt - 1 tbsp,
• 120 ml sunflower oil,
• 8 cloves of garlic.

Wash the tomatoes and cut into slices. We put them immediately in a bulk container in which they will be stewed.
We cut the tail and seeds from the peppers and cut them as usual.

Cut the onion into pieces or half rings.

Shred the carrot on the middle side of the grater. Peel off the skin of the beetroot and chop into pieces.

Pour half a glass of sunflower oil into a common container with vegetable mass.

And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.

During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.

As soon as the vegetable mass begins to boil, pour the vinegar.

After 45 minutes, pour salt, sugar, chopped garlic and cabbage to the vegetables.

Stir and simmer for another 10 minutes without removing the lid.

We lay the vegetable mass in sterile jars. We put a knife under the glass container so that it does not crack.

We twist the lid and wait for the containers to cool.

Enjoy your meal!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are temperature drops at night and therefore many housewives are already removing green fruits from tomatoes. They are put to blush in the pantry.

But, you see, those tomatoes that have grown in the summer and are nourished by the sun are much more aromatic and tastier. Therefore, if you are preparing dressing for borscht in the fall, you can add tomato paste. She will give desired sweetness and the color of the entire workpiece.

Ingredients for a 5 liter container:

• 500 g sweet pepper,
• 5 bulbs
• 550 g carrots
• 1 kg of tomatoes,
• head of cabbage,
• beets - 800 g,
• 10 garlic cloves,
• 2.5 tsp salt,
• granulated sugar - 4 tsp,
• 6 tbsp tomato paste,
• 6 tbsp vinegar 9%,
• 130 ml sunflower oil.

We start with onions. We clean it, cut it as you like and fry until it becomes soft in vegetable oil. This will take 5 minutes.

Shred the carrot and lay it on the onion. We fry 4 more minutes.

We take all substandard tomatoes and chop them in a blender.

Remove the seeds from the pepper and chop.

We spread the tomatoes and peppers in a common pan and cook under the lid for about 8 minutes.

Then we rub the beets and send them to stew.

We introduce vinegar, add salt, sugar and cook under the roof for 30-35 minutes.

Then chop the head of cabbage, garlic and tomato paste. Simmer for 10 minutes.

We fill sterile jars, disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that microbes do not get into the preservation.

And we twist the containers with lids. We are waiting for the gas station to cool completely and lower it for storage in the basement.

Delicious long-term storage bean recipe

I love bean salads. Both canned and regular. I love the soft feel of these beans.

This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be laid out in a saucepan with plain water and boiled. Soup comes out faster.

Compound:

• 1.2 kg beets,
• 1.2 kg of tomatoes,
• 500 g peppers
• 600 g carrots
• 400 g onion
• 250 ml sunflower oil,
• 90 ml vinegar 9%,
• salt - 1 tbsp,
• 100 g of granulated sugar,
• 0.3 kg of beans.

Pour bean beans with cool water, it is better to do this in the evening.

In the morning, pour them into a saucepan and fill with water so that it covers the beans somewhere on the phalanx of your finger.

We send it to the stove and boil until almost cooked and drain all the remaining liquid.

Now let's move on to the rest of the ingredients. Carrots and beets are thoroughly washed, peeled and three on a grater.

We wash the pepper, remove the middle and cut into strips. Chop the onion into half rings.

We skip the tomatoes in a combine or using a meat grinder.

Pour tomatoes, vegetable oil into a common pan.

Bring this mixture to a boil, then the beets into it. So that it does not lose color, pour 40 grams of vinegar onto it.

Stir, bring to a boil and cook for 10 minutes.

Then pour onions, carrots and cook again for 10 minutes.

It remains to pour pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour another 40 g of vinegar.
We sterilize half a liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This blank is perfectly stored in the apartment.

In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.

How to cook borsch for the winter without pepper and cabbage (without sterilization)

Bulgarian pepper has a peculiar taste, not everyone loves it. For example, my mother does not eat these fruits boiled or stewed. We plant him only for ordinary vegetable salads to eat raw.

Naturally, that's why we cook borscht without it. The composition of the products that I gave in this recipe is the most suitable for my family. Because it is in this soup that we like to add fresh cabbage. Naturally, I will not put it in banks.

Ingredients:

• 2 kg beets,
• 1 kg carrots
• 1 kg of onion
• 2 heads of garlic
• tomato paste - 380 grams (1 can),
• sunflower oil - 200 grams,
• 250 ml of water
• vinegar 9% - 4 table. spoons,
• granulated sugar - 2 table. spoons,
• salt - 1 table. a spoon.

Spices:

• ground black pepper,
• dried parsley and dill,
• Bay leaf.

We cut the onion into pieces. Fry it for hot pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. We fall asleep parsley, pepper and dill.

Put 70 g of tomato paste into this mass, mix and simmer for another 5 minutes.

Grind carrots, beets with a combine.

Pour carrots and beets into a saucepan. Pour in 1 cup of water so that the vegetables give more juice. We are waiting for the mixture to boil.

Then pour to her sunflower oil, spread the onion and tomato.

Pour in vinegar and season with salt and sugar.

And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, put the lavrushka.

Put the mass into sterile jars and close the lids.

You can also store at room temperature.

Borscht dressing from beets without tomatoes - recipe "Lick your fingers"

No tomatoes? Well, you can take tomato paste. Just read the ingredients carefully before buying. There should not be anything superfluous, such as modified starch and other nonsense.

We also clean acetic acid And for taste, add a little lemon. At the same time, she will act as a preservative.

Ingredients:

• vegetable oil - 500 ml,
• citric acid - 0.5 tsp,
• 6 tbsp tomato paste,
• beets - 2.5 kg,
• onion - 500 g,
• sweet pepper - 500 g,
• salt - 1 tbsp, granulated sugar - 1.5 tbsp.

Cut the onion into cubes or rub on a grater.

Pour a little oil into a deep frying pan and fry the onion until softened, pour the grated carrots into it.
We cook 5 minutes.

We rub the beets on a coarse grater.

Put the beetroot into the hot oil. Put a chopped pepper on it.

And then stewed onions and carrots.

We turn on a small heat and simmer so that the beets give juice. This will take about 30 minutes.

Then spread the tomato paste. Pour salt, sugar and a little citric acid. Cook for another 20 minutes.

We taste it and put it in jars without removing the pan from heat. If your beets gave too little juice, then the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This recipe is suitable for people with high stomach acidity. In whom the word "vinegar" immediately causes an attack of heartburn. But that doesn't mean you have to give up borscht!

There is a wonderful video recipe for making a delicious dressing.

In the video, the whole process is described step by step, very detailed and understandable. I think it will not be difficult to reproduce these stages in your kitchen and with your products.

Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!