Dressing for borscht without preservation. Preparation for borscht for the winter in jars is a great help for a modern housewife

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 already in ready-made, it remains only to lower them into the broth and add spices. As a result, you will spend tasty soup only 20 minutes, subject to pre-cooked broth.

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 generally cook a hearty dish if we add a little 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 preparation for the winter because it collects all the not beautiful vegetables: small, crimped carrots, small beets. On the taste appearance is not reflected at all, and we get 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. Under glass containers we put a knife 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. It will give the desired sweetness and color to 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 the tomatoes into the pot, vegetable oil.

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 in a 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. Sprinkle 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!

The preparation of such a super popular dish as borscht is a real find for modern housewives. Having such stocks, preparing a delicious dish in winter can be much faster and easier than in summer. A few of the recipes below will allow you to choose the best option for yourself and thoroughly prepare for the cold period.

History of the famous dish

Even the most eminent historians find it difficult to give an unambiguous answer to the question of who first began to cook this dish that is not losing popularity, called borscht. In many countries, people have long considered it their national treasure.

The history of the origin of the name is also ambiguous. Some argue that the stew was cooked from a hogweed plant available to every peasant, according to other sources, the word "borscht" was formed from "boron" - red and "u" - cabbage soup, stew with cabbage. If we consider modern ingredients, then in classic recipe potatoes are necessarily included, and this vegetable appeared in Russia not very long ago. That is, until this time, red stew was cooked in a slightly different composition.

Be that as it may, every hostess of our latitudes knows how to cook this first dish. But this is quite troublesome and you should spend several hours on it. In the modern rhythm, not everyone can allocate enough time for the kitchen, and this is where the preparation of borscht comes to the rescue.

This preparation allows you to avoid long-term cleaning, cutting and frying of the main vegetable components of the red soup. Simply boil the broth and add potatoes to it. In conclusion, you will need to open a jar of dressing and pour its contents into a saucepan. That's all - borscht is ready.

Refueling is being prepared in early autumn, in free time. In winter, the blank is simply taken out of storage and helps to quickly assemble the famous borscht.

Preparation with cabbage

Such preparation of borscht is considered classic version. In addition to beets, carrots, it also includes cabbage. To prepare canned food you need to take:

• onion - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• white cabbage - 1 kg;
• beets - 3 kg;
• coarse salt - 70 g;
• sugar - 160 g;
• water - 450 ml;
• vinegar 9% - 220 ml;
• vegetable oil - 1 tbsp.

All vegetables are thoroughly washed and cleaned. Then they are crushed with a knife or a coarse grater. Next, the workpiece is done like this:

1. Carrots and onions are sautéed in a well-heated frying pan.
2. Add the rest of the vegetables and stew everything for 10-15 minutes.
3. Add the remaining oil, vinegar, water. Sprinkle salt, sugar.
4. After all the ingredients are in the pan, the vegetables are simmered for another half an hour over low heat.

Advice. To speed up the process, the vegetables that make up the workpiece can be twisted in a meat grinder using a mesh with large holes.

At the end, the preparation of borscht with cabbage is laid out in jars and sealed.

Preparation without vinegar

Borsch prepared from fresh vegetables in the fall can make the dish much tastier than if it is harvested from stale vegetables in winter. You can also prepare it without vinegar by replacing the synthetic product with lemon juice.

For dressing without vinegar you will need:

• beets - 1 kg;
• tomatoes - 1 kg;
• onions - 400 g;
• carrot - 400 g;
• cabbage - 250 g;
• lemon - 1 pc;
• oil;
• salt.

In this recipe, the first step is to boil the beetroot whole, without removing the skin. Next, proceed as follows:

1. The bulbs are finely chopped and sautéed in a frying pan.
2. Tomatoes are cut into cubes.
3. Carrots are rubbed on a coarse grater, and cabbage is chopped.
4. Juice is squeezed out of a lemon.
5. Everything except beets is put in a saucepan and stewed for about half an hour.
6. Boiled beets are rubbed on a grater, added to the rest of the vegetables and stewed for another 15 minutes.
7. At the end, lemon juice is added, salt and the workpiece is laid out in jars.

Advice. To give lean borscht the taste of fish, you can add a jar of sprats in tomato at the end of cooking.

Dressing with garlic and sweet pepper

Adding bell pepper gives borscht a unique flavor and aroma. But in winter, a vegetable is difficult to find, and it is not cheap at this time. An excellent way out is to prepare borscht with bell pepper for the winter. Step by step recipe and photos will help to prepare it without any problems. For this recipe you will need the following products:

• beets - 2.5 kg;
• Bulgarian pepper - 250 g;
• tomatoes - 750 g;
• onions - 250 g;
• carrot - 250 g;
• garlic - 50 g;
• greens;
• vegetable oil - 1 tbsp;
• vinegar 9% - 100 g;
• salt - 30 g;
• sugar - 100 g.

Make the preparation like this:

1. Chop the garlic and tomatoes. Load into a container with thick walls.
2. Add salt, sugar, butter.
3. Grated beets and carrots are added to the pan.
4. Shredded Bell pepper and dill umbrellas.
5. Stir and turn on the fire.
6. Onions are fried separately and added to the total mass. Pour in the vinegar.
7. Boil everything together for about 5 minutes.

The boiled billet is packaged in jars and sealed for further storage.

Harvesting with beans

There are very tasty variations of vegetarian borscht. For example, with beans. For this dish, you can also make homemade to further speed up its preparation.
Harvesting with beans will require the following products:

• beans - 300 g;
• beets - 2 kg;
• onion - 400 g;
• carrots - 500 g;
• tomatoes - 400 g;
• vegetable oil - 1 tbsp;
• water - 400 ml;

Vegetables with beans

• salt - 50 g;
• sugar - 100 g;
• vinegar - 100 ml.

Advice. To make the beans cook faster, add a little baking soda to the water.

Making dressing with beans is quite simple:

1. Beans are boiled until half cooked.
2. The remaining vegetables are chopped, poured with water and stewed for about 15 minutes.
3. Add semi-finished beans, salt, sugar, oil, vinegar. Simmer another 30 min.
4. A well-stewed billet is packaged in jars, corked and sent for storage.

Preparing borscht for the winter is a great help to every housewife. With its help, at any time, you can prepare a favorite and healthy dish for everyone in a matter of minutes.

2018-09-04

Hello my dear readers! Tell me, please, for mercy, that's what makes our woman do year after year canned blanks? I will answer this sacramental question a little lower. In the meantime, I will tell you that I am also subject to an epidemic called " home canning". Mine, and many liked it. I hope that a simple dressing for borscht for the winter will be very useful to someone.

So, it would seem, in stores all year round vegetables and fruits from all over the world are available. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. An, no! We are not looking for easy ways. In addition, in the summer there is an opportunity to buy, get or collect vegetables and fruits of absolutely delicious quality in your garden or dacha. Summer beets - with tight, splashing juice sides, tomatoes - sweet sugar, fragrant, "brought up" under the steppe or just country sun. In general, you can add verses about bell pepper. From this wealth you will get not borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore - let's not be lazy, arm ourselves with some kind of kitchen miracle of technology or just ceramic knife and let's get started. After all, how many times it happens that the “breadwinner” looks with plaintive eyes, and we are reluctant to bother with cooking. This is where the treasured jar will help out. " Creeble-crable-booms!" and summer-smelling borscht hastily already on the table.

Dressing for borscht for the winter - recipes

Beet dressing

Ingredients

Weight is gross.

How to cook

First, prepare the vegetables. In my case, you need to pull the beets out of the garden, clean them from the ground, wash them with a brush. These are some of the rare instances we have. We clean beauty.
Now there are several options for chopping - manually, using a vegetable cutter or food processor. I have an old tried Burner,
but now, they say, there are others.

I put the cut piece on the spokes of the protective hood.

I work hard.

It turns out nice, but not quite uniform in thickness pieces. If you love to cut with a knife large quantities beets, then the bars will turn out more beautiful. But spending so much time chopping a mountain of beets - thank you.

We send the beets to the pan. I have a pot with an energy-saving bottom. Pour vinegar, put sugar, simmer under the lid until the beets are soft.

Let's take tomatoes. We throw them into boiling water for 1-2 minutes.

Then cool in cold water.

We remove the skin - we hook it at the top with a knife.
Here they are cleaned up.

Cut into small cubes.

Put on a hot skillet.

Simmer over low heat until completely soft and the maximum evaporation of the liquid.

Carrots I have this year elegant. It didn't rain much, so she's more thin than fat. I read it with such a convenient thing.

Large - rub, like beets, and thin I cut with narrow sticks.
I don't like the vegetable mixture grated on a regular grater. If you are used to rubbing, then I have nothing against it.

We clean the onion, chop into small cubes.

We clean the garlic, chop into crumbs.

We heat up a thick-walled, preferably cast-iron, frying pan or. I put onions and carrots.

Fry until lightly golden color, add garlic, stir.

Wash bell pepper, cut in half, remove seeds, cut into strips.

Put in a frying pan, fry the mixture for about 5 minutes over low heat.

We spread the vegetables to the beets.

We also send stewed tomatoes there, salt.

We put finely chopped dill.

We stew everything together for 10 minutes (I missed to remove the dill bookmark, but it is in the dressing).

Packed in sterile jars.

We roll it up with sterilized lids, turn it upside down, close it with something warm and leave it like that until it cools completely. This will take about a day. All! Beet dressing for the winter for borscht is ready!

My remarks

• If there is not enough liquid in the beets during stewing, then you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
• Lard can be replaced with refined sunflower oil.
• This version of borsch dressing is the most acceptable for me - all in one bottle. Only without cabbage, potatoes and broth - add them in winter and summer is very delicious borscht ready!
• Beet dressing is a very variable preparation. Her recipes can vary significantly from each other. Some make a spin only with beets - without peppers and tomatoes. In winter, you can add instead of them, if desired, ready-made tomato and pepper lecho,.
• Someone cooks for the winter even with cabbage, but I don’t see the point in this.
• Tomato paste instead of tomato is also an option. But with fresh tomatoes it still tastes better.
• If you want to make a vinegar-free dressing, use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make preparations for the winter in jars without beets, without peppers and carrots. Also very a good option. After all, sugar, fleshy, fragrant tomatoes are completely absent in winter on the shelves of markets and shops. And somehow I don’t want to season borscht with “plastic” tomatoes.

Ingredients

• A kilo of the best tomatoes;
• five to six cloves of garlic;
• hot red pepper (optional);
• greens of dill, savory, thyme (optional);
• salt.

How to prepare dressing for the winter

My remarks

• Choose the best borscht dressings for cooking best tomatoes. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” loved by many housewives. Good tomatoes bull heart"and other large-fruited "village" varieties.
• Do not use spoiled fruits. They can irrevocably spoil the taste of borscht dressing!
• I strongly advise you to put at least a minimum amount of hot pepper in the workpiece. It gives not only sharpness, but also a unique piquant taste.

Pepper and tomato borscht dressing

Tomato dressing option, only with the addition of juicy, meaty bell pepper. For the preparation of pepper dressing, it is best to take thick-walled, red, fragrant fruits.

Ingredients

• A kilo of bell pepper;
• two kilos of tomatoes;
• a pod of hot pepper;
• salt, sugar to taste.

How to do

1. It is best to peel the tomatoes, but you can cook with skins. Pass clean tomatoes through a meat grinder or a powerful blender.
2. Wash the peppers, cut into strips or also pass through a meat grinder.
3. If you are making a dressing with chopped peppers, then boil it until half cooked in boiling water.
4. Boil chopped tomatoes for thirty-five minutes, add boiled pepper, salt, spicy capsicum, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in warm and cool.
5. If you are preparing a dressing from ground pepper, then boil the tomatoes and peppers together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything, as always.

Hungarian red pepper borscht dressing recipe

Such fresh pepper paste can be seasoned not only with borscht, but also with any soup, goulash, roast.

Ingredients

• 700 g fresh fleshy red pepper;
• 300 g of salt;
• vegetable oil.

How to do

1. Grind the peppers peeled from seeds in a meat grinder or in a blender.
2. Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Top up with vegetable oil, close with a sterile lid.
3. Store in refrigerator or cold cellar. Take out for dressing borscht or other dishes only with a clean, dry spoon.

What else can be put in borscht dressing

All sorts of additives diversify the taste of borscht. Experiment, add your ingredients to my list.

Recently, a good friend called me: “I realized that you are advertising all sorts of kitchen “trinkets” to support your blog. So, I bought a combine and a mixer, and only you are to blame. Now I have to use them to the fullest. Otherwise, how can I justify such a purchase before the missus? Please write some suitable recipes for them, otherwise my hands itch!” We talked, we laughed. I went on to work, and my friend went to the market for vegetables for dressing. That's how it happens.

To those who liked our meeting today, I will be very grateful if you share this article with your friends in in social networks. Subscribe to blog updates so as not to miss interesting news.

Remember that the best day is today. Good luck! See you soon!

Always yours Irina.

After the prosaic recipe, please listen to music that is absolutely magical in its beauty.

Shigeru Umebayashi - Lovers

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 - this 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 will be 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 the color of your dressing to be bright raspberry, do not cover the vegetable mixture during 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 dip 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. Seeds can be left on hot peppers so that its burning taste is 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 the 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 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 a fragrant meat broth, throw potatoes and cabbage into it (if it is not in the preparation) and when everything is cooked, put a jar of borscht dressing and serve it to the table. Be sure to add garlic, even if it is in the workpiece. Ah, what a delight!

Good luck preparing!

Larisa Shuftaykina