Simple borscht dressing for the winter with beets. Recipes for borscht dressing for the winter with cabbage

The buildings 18.10.2019

The buildings

Do you cook borscht in jars for the winter? If not, then it's wrong! Fragrant, rich and very tasty dressing for beetroot borscht will become a real lifesaver, which will come in handy in many cases. And it is also a completely independent cold appetizer or a spicy vegetable salad that can be eaten just like that with a loaf of bread or served with meat dishes.

In addition to sweet and juicy beets, this dressing for borscht includes a fragrant onion with an expressive taste of bell pepper, a red-haired beauty-carrot, a decent amount of meaty tomatoes and fragrant garlic. Well, when all these seasonal vegetables (preferably from your garden) are combined, you get a truly fabulous bouquet of taste, color and aroma.

Probably some will convict me of laziness: they say, at any time of the year you can buy all the ingredients for dressing in the store. Why then waste time and roll up a gas station? Partly (but what is there, for the most part) it's true! Sometimes such inertia attacks me that I’m too lazy to even go to the same store. Especially in severe frost, when there is a snowstorm outside the window, and you really want something hot, tasty and satisfying. Borscht, for example.

And then she went down to the basement and brought home a magical jar of vegetable preparations. She boiled water or quickly cooked meat broth on the bone, threw a couple of potatoes into the pan and opened a jar of dressing ... Lavrushka, allspice, fragrant dill frozen in the summer in the freezer waits only an hour. Another 10 minutes and you can feed your family with fragrant hot borscht! Isn't that good luck for sloths like me?

By the way, another advantage of this wonderful gas station. It is clear that in winter almost all vegetables are sold in the store, but just think about what quality they are, how they are processed for long-term storage, and how much good they have left. And in our chic jars, albeit canned food, but cooked from fresh, sometimes only harvested vegetables. That's it!

Ingredients:

(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)

Cooking step by step with photos:

Here is a set of products for preparing borscht dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple in the same proportions, if% same.

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks, is much tastier than the one where vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients in this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to cook vegetables in parallel in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put it on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into a saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. Quite a lot of oil will remain in the pan - we will fry the beets on it.

While the onions and peppers were being prepared, we quickly chopped the peeled carrots - not just on a coarse grater, but cut into thin strips. Of course, if this is difficult for you, you can not do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of a thin straw. We send the vegetables to the pan and fry over medium heat until soft and browned. Stir so that it doesn't burn.

And finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes. Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (on the side opposite the stem) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and transfer them to a bowl of ice water - the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

After that, we introduce salt and sugar, mix thoroughly again and again prepare the beet dressing for borscht under the lid for about 15 minutes. I'm tired of reminding you to stir vegetables, right?

To quickly cook beetroot, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot for the winter, a recipe with a photo of which I offer, is a delicious set of canned vegetables for making borscht or soup. Boil the beetroot in its uniform, it must be added to the rest of the ingredients already cooked, so the bright beetroot color is better preserved. It will take 2 hours to prepare, from the indicated ingredients you will get 1 liter.

carrots - 400 g;
onions - 200 g;
tomatoes - 500 g;
beets - 500 g;
bell pepper - 500 g;
garlic - 6 teeth;
olive oil for frying - 60 ml;
salt - 20 g;
granulated sugar - 15 g;
chili pepper, ground red pepper.

The basis of soup dressing for the winter is a passivation of grated carrots, garlic and finely chopped onions. In a deep heat-resistant dish with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

We put ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and rub the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add tomato puree to the passivation, simmer over medium heat for 10 minutes.

Now put the crushed chili pepper and ground red pepper. Be sure to taste the chili, if it is very spicy, then half the pod is enough.

Boil the beets in their skins until cooked (40 minutes - 1 hour), peel, rub on a fine grater, add to the pan.

Next to the beets, put the sweet bell pepper, cut into large strips, peeled from the seeds.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

We lay out the finished hot beetroot in warm sterilized jars, compact it well so that there are no air pockets left. Pour a layer of olive oil on top, it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

We close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (the time is indicated for jars with a volume of 500 g).
We store blanks in a dark and dry place, for example, in a cellar. Shelf life of several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare dressing for beetroot and in winter you will free yourself from the hassle. Boil fragrant broth, add potatoes and cabbage, as well as a jar of preparations in the form of dressing and that's it, the soup is ready. And what flavor will go through the kitchen! And what color! By working a little now, in the winter you will be freed from additional efforts. The main thing is not to do frying, peel vegetables, chop them, dirty a lot of dishes. In winter, the day is already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with fragrant borscht. Use a simple homemade recipe for a fragrant preparation for borscht and beetroot now, so that later you can enjoy delicious dishes without spending a lot of effort.

Carrot 800 g
Tomatoes 1 kg
Red beetroot 1.2 kg
Garlic 150 g
Bulb onion 1 kg
Greens 300 g
Bulgarian pepper 0.5 kg
Salt rock 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to consider this. Prepare all vegetables, wash and clean them thoroughly.

Chop the tomatoes, they can be scrolled through a meat grinder or blender.

Grate carrots and beets on a coarse grater. I use red beetroot, it gives the borscht a beautiful color and a sweetish taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the Bulgarian pepper into small strips, and chop the greens (parsley or dill). Do not use hard stems of greens.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. So leave for 1-1.5 hours, so that the vegetables release the juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), half a liter is better, also cover with sterilized lids.

Put the dressing for sterilization in a pot of water and count 20 minutes from the moment of boiling and roll up. One such jar is suitable for cooking beetroot for a 3-4 liter pan.

Before salting the beetroot, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Cooking beetroot for the winter at home, let's start with the preparation of beets. Wash the beets, peel the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, using a meat grinder, chop the tomatoes, but first prepare them for this. First, rinse the tomatoes in water, and then cut them into large pieces. Only after that, the tomatoes can already be passed through a meat grinder.

We combine the prepared beets with tomatoes in one common deep container, after which we add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time, add crushed bitter pepper and garlic cloves passed through the press to the boiling billet. Following these ingredients, we will send granulated sugar and salt to the mixture. Mix all the ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then roll them up hermetically. While the blanks are in a hot state, they should always be under a warm blanket turned upside down. After that, the cooled jars can be moved to any place for storing winter supplies. Universal beetroot for the winter is ready!

Recipe 4: harvesting for the winter - beetroot with cabbage

white cabbage - 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato - 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Remove the skins from beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in her recipes she voiced that if there is a combine with a shredder, then the work is many times faster. If it is not there, then a knife will be your assistant.

Beets and carrots are crushed on a grater with large teeth of the blades. Onion cut into cubes.

We cut the tomatoes into cubes, they may not be too small in size, in the future everything will be extinguished. Parsley should preferably be finely chopped.

We immerse all the vegetables at the same time in a deep saucepan, except for parsley, add it 15 minutes before the end. Sprinkle with salt and pour in the oil, set the pan on the stove, simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, lay out in sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing just needs to be added at the end of cooking. This preparation is tasty and in itself, as an appetizer. I cooked the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you get 2 jars of 750 grams.

carrots - 0.5 kg;
onion - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp. l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Gently mix everything, set the “Quenching” multicooker program for 20 minutes, close the lid. If you cook in a saucepan, also simmer vegetables for 20 minutes on low heat, covered with a lid, stirring constantly. Then add tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Banks with very tasty, fragrant, rich-colored beetroot dressing prepared for the winter, turn over, wrap until completely cooled. This preparation is stored at room temperature.

Recipe 6: beet dressing for the winter (step by step)

500 g cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 art. l. Sahara;
1.5 st. l. salt;
70 ml of vegetable oil;
100 ml of water;
2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains and damage. Rinse and clean them.

Onion should be cut into small cubes. Another form of cutting is also possible, which is familiar to you.

Take white cabbage. In this winter borscht dressing recipe, Savoy cabbage is used - it is a little more tender and cooks a little faster. Chop cabbage into thin strips.

Cut the tomatoes into slices and put in a food processor to get a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to put a little less sugar - such tomatoes are usually sweetish.

Remove the seeds from the sweet pepper and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate on a coarse grater. You can also cut vegetables into cubes, but in this case you will need to increase the stewing time.

Put all chopped vegetables in a saucepan or saucepan, mix with a spatula. Simmer over low heat for 20 minutes, stirring occasionally.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer another 20 minutes.

Add the vinegar, stir, and after 2 minutes remove the vegetables from the heat.

Jars for preserving vegetables must be sterile, as are the lids. Arrange vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll up. Turn over and wrap.

When the borscht dressing has cooled down, move it to a cool dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

beets - 1.3 kg
tomato - 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 gr
vinegar 9% - 50 ml
citric acid - 0.5 tsp

Here is a set of products for preparing dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple in the same proportions, if% same.

To make the process go faster, I advise you to cook vegetables in parallel in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets on it.

And, finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes.

Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. We taste for salt and sugar, if necessary, season more to taste. I do not use fresh herbs in the dressing, as I add it to the beetroot itself (at the end of cooking).

Two or three minutes and our fragrant beet dressing is ready to be closed for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We lay out the boiling beet dressing on the banks.

We turn the jars upside down and wrap them with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

In total, from the indicated number of products, I get 4 full jars with a capacity of 0.5 liters and one more incomplete. Everything is calculated - an incomplete jar will immediately go to the preparation of borscht for dinner. By the way, one half-liter jar of dressing is enough for a 4-liter pot (exactly the one that was used in the recipe).

Recipe 8: beetroot with carrots for the winter - harvesting

It consists of beets, carrots, onions and sweet peppers. In winter, you don’t have to do frying, just add a couple of spoons of such a preparation to a pot with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onion 3 pieces
Salt 1 teaspoon
Beets 2 pieces
Vinegar 1 tbsp. a spoon
Garlic 2 cloves
Sunflower oil 90 grams
Sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw sluggish vegetables. You will need a saucepan with a thick bottom for cooking, glass jars of small volume.

Remove skins from beets and carrots. Remove the husk from the onion and garlic. Cut off the stalk of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind carrots on a coarse grater.

Cut the onions into small cubes with a knife. If you like the taste of this component in borscht, then you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Grind the beets into large strips.

Pour carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add red ground pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and put the tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat up. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mass, as it sticks from below.

Finely grate the garlic cloves or squeeze through a press.

Wash the jars first with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove the containers and place on a towel. Jars should dry and cool.

Immerse iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mass. Mix the ingredients and simmer for another 20-25 minutes.

Do not forget to periodically stir the mass during cooking. Then turn off the fire, and take the cans.

Place borscht dressing in dry containers. Lightly tamp the mass with a spoon so that it fits more tightly.

Use your hands to firmly fix the iron cover. You can not turn the jars upside down, but simply cover them with a towel on all sides. Leave in this position for about a day, then take it to the cellar. It turns out juicy and beautiful dressing from beets.

Borsch dressing for the winter is especially respected by those housewives who do not like to spend a long time in the kitchen. Such a preparation includes almost all the ingredients that are necessary for preparing a hearty first course. It remains only to cook the broth and put the dressing - that's all, the dish is ready.

Borsch dressing for the winter with beets and carrots

Fragrant, rich borscht, among other first courses, is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of hands and kitchen? Of course, you can, if you take care of it in advance by making a preparation of beets and carrots for the winter in jars.

The dressing is not only tasty and very bright, but also retains most of the nutrients that these root crops are famous for.

Ingredients (for 5 jars of 700 ml):

a kilo of beets and carrots;
the same amount of tomato and onion;
320 ml refined oil;
half a cup of granulated sugar;
55 ml of table vinegar;
75 g of a spoon of salt;
7 peas of spicy pepper;
three bay leaves;
80 ml of water.

Cooking method:

Tomatoes can be chopped with a blender or peeled and chopped with a knife.
It is better to grate beets and carrots on a regular grater or use a food processor and a Berner grater, with which vegetables can be cut into thin strips.
Onions can be chopped with a knife, passed through a meat grinder, or you can also use an already marked grater.
We put carrots and other vegetables in a saucepan, pour half of the oil along with 1/3 of vinegar and water, put on fire. As soon as the vegetable mass gurgles, cover it with a lid and simmer for 15 minutes.
Then we put the tomatoes, pour in the remaining water and vinegar, simmer for half an hour. 10 minutes before readiness, add lavrushka, salt, sweetener and allspice.
We distribute the finished dressing into jars along with the juice, roll it up, wrap it up and leave it in the room until it cools.

With the addition of tomato paste for the winter

If you cook borscht with tomato paste, then you can safely make a preparation for the first dish for the winter with it.

However, it is important that the tomato paste is of high quality and thick.

Ingredients:

1 kg of beets and carrots;
550 g of onion;
half a kilo of sweet pepper;
420 ml tomato puree;
260 ml refined oil;
five spoons of sweet sand;
three tablespoons of salt;
80 ml of vinegar.

Good afternoon dear readers!

Glad to see you again on my blog. Today I propose to continue the topic of blanks for soups. In the previous article, we talked about . Now we will stock up on recipes for an equally popular soup, this is borscht. Are you familiar with this? I think so if they came to visit me. I am very glad that you decided to prepare such a dressing from the fall.

There are a lot of recipes for such a dish. Someone prefers to stick to their own, and some improve annually. It is for such fans of extreme sports that I have collected a small selection. Each option is unique in its own way, the choice is yours.

The main ingredient in borscht is beets. They add it, both raw and poached. It all depends on the size of the cut. This is the distinctive quality of borscht. Seeing the color of the broth, it is already difficult to confuse it with another type of dish.

And here it is worth noting that this first dish is quite laborious. If everything is done according to the rules, then on average it takes up to 3 hours to prepare it. According to the classic version, beets must be stewed or boiled. But from onions and carrots to make an appetizing roast. In general, we can talk about such stages for a long time, I propose to discuss - this is individual in each recipe.

If you do not have the opportunity to prepare such a dressing for borscht. Then you can prepare white cabbage for the winter. Which, by the way, can also be used to make other soups, such as cabbage soup. And here for you is a wonderful selection of recipes https://scastje-est.ru/kapusta-na-zimu-v-banke.html. Come visit and take note of the new tips.

How to cook borscht for the winter in jars

Well, let's start learning recipes. And the first one we will have is a rather classic version. I am sure that such a note can be found in the note of any hostess. And for those who don't, sit closer to the screen. And we will start preparing borscht for the winter, exclusively in jars.

We will need:

cabbage - 2 kg.
tomatoes - 2 kg.
beets - 3 kg.
onion - 1 kg.
carrots - 1 kg.
Bulgarian pepper - 0.5 kg.
vegetable oil - 0.5 l.
salt - 4 tablespoons
granulated sugar - 3 tablespoons
peppercorns - 30 pcs.
cloves - 15 pcs.
garlic - 150 gr.
vinegar - 4 tablespoons

Cooking:

1. The first thing I advise you to start with is cooking vegetables. To do this, it is necessary to prepare all the products indicated in the layout and proceed to their cleaning.

We clean the beets from the skin. We wash from the remnants of dirt under running water. We will cut into thin strips. We do the same with cabbage, after removing the cabbage leaves and removing the stalk.

Keep in mind that beetroot is a fairly hard vegetable. Which needs more cooking time. That is why the cut should not be large, but appropriate.

Peel the carrots and rub on a coarse grater. You can use a combine if you have a suitable attachment.

We wash the onion and tomatoes, we will chop into small cubes.

We clean the Bulgarian pepper from seeds and stalk. It will be cut into medium-sized slices.

2. Now we take a rather deep dish in the form of a basin. Pour the norm of vegetable oil specified in the recipe to the bottom. And add chopped onion. We will fry it until cooked.

3. After a while, when the onion reaches a soft state, you can add the rest of the ingredients. We will do this gradually, starting with chopped beets.

Pour fresh carrots on top of the beets. You can do nothing at this stage.

We also add tomatoes and bell peppers, which we prepared in advance.

The bowl must have been filled to the brim. Let's gently mix everything and continue to simmer the mass for 10 minutes. After the time has elapsed, we fill the dressing with all bulk products: salt, sugar, peppercorns and cloves. If the mixture has already boiled down significantly and released a sufficient amount of juice, you can add chopped cabbage. At this stage, a large amount of juice should already come out.

Mix the whole mass with cabbage. The gas station will be simmered over medium heat for one hour. Do not forget to stir so that during the heating process it does not burn.

Five minutes before readiness, pour in vinegar and add chopped, or garlic passed through a press.

Ready dressing can be decomposed into banks. Having sterilized a glass container over steam in advance.

We fill the jars with hogweed and tightly roll up the lids.

It is preferable to store such a miracle workpiece at room temperature until completely cooled.

After you can lower it into the pantry or cellar. And you can store such a seasoning until spring.

A simple recipe for borscht with cabbage

This is probably the easiest recipe of all presented today. It's pretty easy to prepare. The most important thing is to take care of all the ingredients and you can proceed. It is enough to chop everything and mix in one basin. I won't tell you more, you'll find out as you go. But I want to say that this is one of the most suitable options for beginners in the culinary business.

We will need:

fresh cabbage - 800 gr.
carrots - 500 gr.
beets - 800 gr.
onion - 500 gr.
Bulgarian pepper - 500 gr.
salt - 2 tablespoons
granulated sugar - 3 tablespoons
vegetable oil - 100 ml.
water - 100 ml.
vinegar - 50 ml.

Cooking:

1. Let's start with cabbage. I think that in terms of cutting this vegetable is the most dreary. We clean the head of cabbage from the top leaves. Cut into two equal halves, then remove the stalk.

It will cut into thin strips. You can use a special knife hatchet or combine. Selecting the right nozzle in advance.

2. We clean the carrots from the skin. Rub on a coarse or medium grater. For the preparation of such a workpiece, it is desirable to use juicy varieties.

We do the same with beets. If the beets are soft, then it will be better and much easier to cut them by hand.

We mix all the ingredients in one basin or bowl of a large volume.

3. We clean the onion from the husk, wash it. Cutting will be the most common - half rings.

4. We clean the Bulgarian pepper from seeds and stalk, wash it. Cut into fairly voluminous straws or slices.

Mix all chopped ingredients in a bowl. Season with salt and sugar, pour in vegetable oil and water. We put on medium heat, simmer the vegetable mass for 20 minutes. Stir occasionally with a wooden stick.

After 20 minutes, pour the required amount of vinegar into the bowl. Then boil our dressing for another 5-7 minutes.

We lay out the finished dressing in banks. To do this, without removing it from the heat, we collect it with a convenient spoon and carefully place it in a glass container.

Close tightly or roll up with lids. Turn upside down, cover with a warm towel. We remove it on a flat surface, leave it in this state until it cools completely. Store in a cool, dark place.

The simplicity of this dressing is that all the ingredients are put into the bowl at once. You don't have to wait until something is ready. Everything happens in this case at the same time.

Cooking borscht for the winter with beets and carrots

Two more important ingredients that are no less popular. This is especially true for beets. Without it, red soup is not borscht at all. Preparing such a preparation is a pleasure. Especially at the time of fresh vegetables. In addition to the fact that such a dressing is quickly prepared, it is also very useful. It retains a part of the vitamin, and loses some during cooking and stewing.

We will need:

beets - 2 kg.
cabbage - 1 kg.
carrots - 1 kg.
sweet pepper - 1 kg.
hot pepper (hot) - 1 pc.
onion - 1 kg.
tomatoes - 2 kg.
vegetable oil - 1 cup
wine vinegar - 1 cup

Cooking:

1. Peel the beets. Rinse off any remaining dirt. Cut into thin strips. Try not to make the cut too large, otherwise it simply will not have time to cook.

We do the same with cabbage. If you make a workpiece in large volumes, then of course it will be easier to pass it through the combine.

We clean the carrots from the skin and rub on a grater. The nozzle can be medium or large. In our case, this is the second option.

We clean the onion from the husk. You can cut it completely arbitrarily. But not in big chunks.

We clean the bell pepper from seeds and stalk. Rinse thoroughly, cut into fairly large slices.

We wash the tomatoes, remove places with rot, if any. We divide each fruit into 4-6 parts, depending on their size. As shown in the photo below.

2. When all the products are prepared, you can start cooking. Pour vegetable oil into a deep bowl. We also add onions here, we will fry it until golden brown.

Next, add the carrots and fry the roast until cooked. The next ingredient will be chopped beets.

When the beets soften and are almost ready, you need to add chopped bell pepper and mix everything thoroughly. Look at the vitamin mixture we got, and I want to try it as soon as possible.

It is necessary to simmer the pepper for 5-7 minutes. Then add chopped cabbage and simmer for 25-30 minutes. On average, the preparation of all vegetables takes 40 minutes.

We left the tomatoes for the last stage. Since the structure of tomatoes is a very juicy vegetable, it means that the cooking time for such a product will be reduced. After a while, add the tomatoes and boil the entire vegetable mixture for one hour. So that all the ingredients are boiled as best as possible. The crunch in such a gas station is simply unacceptable.

You can add hot pepper if you wish. It is better to put it together with cabbage. Finely chop beforehand.

10 minutes before readiness, season the borscht with salt and sugar (to taste). Pour the required amount of wine vinegar and continue to boil the mass.

Pour prepared dressing into sterilized jars. And roll up clean lids.

Store dressing until completely cooled at room temperature. To do this, turn the jars upside down. Cover with a warm blanket or towel. After a day, you can clean it in a dark place at home or lower it into the cellar.

Spicy version of borscht dressing at home

Many inexperienced or very businesslike housewives prefer to buy borscht dressing in the store. So I want to say “no”, because there are only preservatives. Which believe in our life and so abound. I suggest that you prepare such a blank only at home. And preferably from vegetables from your garden. Everyone will be happy with such and such borscht!

And for more piquancy, we will add a small amount of beans to the composition. By the way, our recipe is very diverse. See this of course for an amateur, you can cook without beans.

We will need:

beets - 1.5 kg.
tomatoes - 1.5 kg.
carrots - 500 gr.
onion - 500 gr.
Bulgarian pepper - 500 gr.
beans - 1 cup
vegetable oil - 250 ml.
granulated sugar - 100 gr.
salt - 1.5 tablespoons
vinegar 9% - 100 ml.

Cooking:

The first thing to start with is to prepare the beans. It needs to be soaked overnight. In the morning, rinse and boil until half cooked.

1. We wash the tomatoes and pass them through a meat grinder. Pre-cut into slices. You can use an immersion blender and beat the whole mass until a homogeneous consistency.

Pour vegetable oil into the prepared tomato mass and put on fire. Bring to a boil.

2. As soon as the whipped tomato boils, add chopped beets. To do this, we clean it from the skin in advance, wash it and cut it into strips, or rub it on a coarse grater.

Be sure to add 50 ml to the beets. vinegar so that during stewing it does not lose its rich red color.

We will simmer the beets for 15 minutes. The mass must be stirred periodically.

3. Next, put carrots and onions in the same pot with a boiling mass. Carrots must be grated in advance on a coarse grater. And cut the onion into small cubes.

Continue to simmer the vegetable mixture for 10 minutes.

4. After the time has elapsed, pour chopped bell pepper and boiled beans into the pan until half cooked. We chop the pepper into slices or any arbitrary cutting.

Season the whole mass with sugar and salt, continue to simmer for another 20-25 minutes. Stir occasionally with a wooden spatula.

5 minutes before readiness, pour 50 ml of vinegar. Perhaps you replaced that we divided it into two parts. Initially, half the norm was used for beets, and the remains were poured at the end of cooking.

5. Our blank is ready, it's time to put it in sterilized jars.

The dressing tastes amazing. Many housewives even serve it to the table in the form of a salad. So give it a try and I think you'll like it.

Amazing dressing with tomato paste - you will lick your fingers

I suggest you watch a small but rather instructive video. We will cook all the same dressing for borscht. A wonderful, positive hostess with many years of experience will help us in this. She walks you through each step step by step. And he will give you some useful tips.

As an additional additive, we will use tomato paste. Which will greatly enhance the taste of the tomato and give the finished dressing an exquisite taste.

It turned out just amazing. I really like these fillings with them always everything is fast, appetizing and very tasty. So don't be lazy, get down to business. I am sure such a preparation will not be left aside.

Preparation for borscht in a jar without cabbage

If you don’t have cabbage, well, it didn’t grow this year. You can use an amazing recipe without a white vegetable. You just need to purchase the necessary products and start cooking. The cooking process is very simple, stock up on a good mood and start creating.

We will need:

onion - 1 kg.
Bulgarian sweet pepper - 1 kg.
carrots - 1 kg.
table red beets - 1 kg.
salt to taste
vegetable oil - 500 ml.
tomato juice or fruit drink - 5 liters

It is still advisable to use fruit drinks prepared with your own hands. To do this, take a batch of tomatoes, wash them and pass through a meat grinder. Put on fire and cook for 30 minutes. After the time has passed, you can use it for cooking.

Cooking:

1. First of all, decide that you plan to use tomato juice or make tomato juice.

Now we take a pan of a sufficiently large volume. Pour the tomato mass into it and add vegetable oil. Season with salt and mix thoroughly.

2. Bring the tomato mixture to a boil. And in turn, add the chopped ingredients: carrots and beets, chopped into strips, onions - into cubes.

We start with carrots, put and mixed. Then the rest of the products were added.

We put the beets and mix again, then just add the onions.

3. Now bring the entire vegetable mass to a boil. Boil for 10 minutes so that the vegetables are reduced in volume. After a while, add chopped bell pepper. Stir and continue the stewing process.

It is necessary to extinguish the mass for 25-30 minutes. Be sure to taste the dressing before removing it from the heat. Vegetables should not be crunchy, but rather soft.

The workpiece will be laid out in sterilized jars. Roll up the lids or close tightly. Turn upside down and cover with a warm blanket. We store in this state until completely cooled.

Then you can remove the workpiece in a cool place. Since the dressing is prepared without vinegar, it is preferable to keep it in the cellar.

The best borscht recipe for the winter in a slow cooker

Once again, our favorite electrical equipment came to our rescue. We will cook in a slow cooker, thanks to this simple technique, you can make a wonderful dressing for the winter. We stock up on fresh ingredients and hurt.

Just keep in mind that this method is not entirely designed for large volumes. The exception is the large bowl. Which sometimes come in the form of an addition to any technique.

In my opinion, it turned out very well. What I love about slow cooker recipes is that you don't have to stand at the stove for a long time. He threw the required amount of food into the bowl. Set the right time and go about your business. Just remember to come over occasionally to mix the vegetable mixture.

Quite interesting options we considered today. Hopefully someone has figured it out. You may still be in the middle of a choice. In any case, I want to wish you delicious preparations for the winter. So that the table breaks, and your loved ones admire you.

I look forward to the next articles, we will analyze a single blank. So the season is just beginning. Until we meet again friends!