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

During the summer season, many different pickles and jams have already been prepared. But do not rush to close the harvest season. I propose simple recipes borscht for the winter in jars with cabbage and other vegetables.

In the fall, when removing vegetables from the garden, we understand that not all of them are suitable for long-term storage. Where to apply them? This type harvesting will help preserve the harvest. I recommend cooking for those who do not have a garden. In autumn, there are many vegetables on sale, they are affordable.

Having made borscht dressing, you will get a double benefit - family budget save and save vitamins, because vegetables in season are much cheaper and healthier.

Another weighty argument is that such a preparation can be used not only for cooking borscht, but also as a salad or side dish for meat dishes.

Borsch for the winter in jars - a simple recipe with cabbage, bell peppers and tomatoes

Preparing the first dish with such a twist is the easiest thing. They boiled the broth, added potatoes, and after a while they put a jar of winter borscht. Nothing more needs to be done. Our preparation has everything you need for a delicious, rich soup - tomatoes, cabbage, carrots, Bell pepper, onions and even greens.

Ingredients:

• cabbage - 1 kg
• carrots - 1 kg
• tomatoes - 1 kg
• onion- 1 kg
• red bell pepper - 1 kg
• salt - 5 tsp
• granulated sugar - 5 tbsp. l.
• sunflower oil - 250 ml
• vinegar - 9% - 250 ml
• parsley and dill - 1 bunch each

To prevent canned food from spoiling during storage, carefully prepare vegetables. Never use spoiled, diseased fruits. Not only food should be clean, but also the utensils that you will use during cooking. Borscht jars and lids must be sterile.

Step by step recipe:

From those products that are voiced in the recipe, approximately 4.5 liters of vegetable dressing are obtained. You can use it not only for cooking first courses, but also as a delicious vegetable salad. Try!

How to cook borscht for the winter (recipe with cabbage and tomato paste)

In autumn, it often happens that tomatoes do not have time to ripen and I shoot them green. They can also be used to prepare various winter preparations. But in this case, we will not use them. You can cook borscht for the winter with tomato paste.

buying tomato paste in the store, read the composition, there should not be dyes, because we want to prepare a healthy product.

We will need:

• beets - 1 kg
• cabbage - 1.5 kg
• onion - 1 kg
• carrots - 1 kg
• tomato paste - 380 gr
• vegetable oil odorless - 1 cup
• 9% vinegar - 4 tbsp. l.
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• garlic - 2 heads
• water - 1 glass
• spices: 1 tsp each ground black pepper, dry parsley and dill, 2 - 3 leaves of parsley

How to cook:

Delicious preparation for winter borscht without tomatoes

I bring to your attention another version of winter borscht, which can be used both as a dressing and as a salad. It is made without tomatoes and is very tasty.

Required products:

• cabbage - 2 kg
• red sweet pepper - 5 pcs
• onion - 5 heads
• carrots - 5 pcs
• vinegar 9% -- 1 glass
• vegetable oil - 1 cup
• sugar - 1 cup
• salt - to taste
• ground pepper to taste

Step by step recipe:

Borscht in jars with cabbage, beets and beans - recipe "Lick your fingers"

Beans with vegetables - isn't it a miracle, you just lick your fingers. The first dish with this dressing can be prepared without meat. This winter borscht with beans will appeal to those who love meatless dishes.

Prepare the following products:

• beets - 1.5 kg
• tomatoes - 1.5 kg
• cabbage - 0.5 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• oil - 250ml
• vinegar 9% - 80ml
• salt - 1st l
• sugar - 100g
• beans - 300g

Cooking:

From the products according to the recipe, approximately 9 half-liter jars are obtained.

Preparation for borscht without cabbage: a simple recipe in a slow cooker

As you have already seen, there is no single recipe for winter borscht. I propose to look at the recipe without cabbage for busy housewives. Its simplicity is that we will use a blender and a slow cooker.

Products for the recipe:

• beets - 3 pieces of medium size
• tomatoes - 5 pcs
• carrots - 2 pcs
• sweet pepper - 1 pc.
• onion - 1 head
• garlic - 3 cloves
• salt - 0.5 tbsp. l.
• sunflower oil - 125 ml
• vinegar 9% - 50 ml
• sugar to taste

How to cook:

Video recipe for borscht for the winter without vinegar and sterilization

Watch the video for another recipe for winter borscht. It seems that the recipes are all similar, but every housewife has her own secrets and maybe this particular recipe will become yours for many years to come.

Preparing borscht for the winter in jars with or without cabbage is a real lifesaver for housewives. In winter, you can quickly and easily prepare a rich soup without resorting to store-bought ketchups and dressings. It remains only to choose the right recipe for yourself.

Good luck with your preparations.

Do you cook borscht in jars for the winter? If not, then it's wrong! Fragrant, rich and very delicious dressing for beetroot borscht it will become a real lifesaver, which will come in handy in many cases. Also, it is quite independent. cold appetizer or a savory 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 magic jar vegetable harvesting. 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, salt, table 9% 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. Of course, you can choose any convenient way 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 citric acid, which is immediately added 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, take out the tomatoes and transfer to a bowl with 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 cook again beet dressing for borsch under the lid about 15 minutes. I'm tired of reminding you to stir vegetables, right?

Beetroot dishes are tasty, fragrant and bright. And what else do you need for the winter season when you want to decorate the table succulent dishes with the scent of summer? Properly cooked red beets for the winter for borscht.

beets

For canning, it is better to take small table beets without tops, which have a rounded shape and dark red flesh. Beets should be washed well and blanched until half cooked. Then we clean it and cut it into pieces.

crockery

Before proceeding with any sterilization, you need to make sure that the neck of the jar is intact, without nicks. Lids must not be bent. And the jars themselves should be washed with soda with a new clean sponge. The lids must be boiled in water for several minutes, and the jars should be well sterilized.

Banks are sterilized and steamed using a saucepan. Place a metal sieve directly on a pot of water, with jars upside down on top. Water boils, steams, sterilization takes about 15 minutes, after which the jars are placed on a clean cloth.

A convenient way is calcining in the oven. After washing the jars, put in the oven, turn it on 160 C. Heat until the drops are completely dry. You can also sterilize jars in microwave oven. Pour water into a jar (about 1 cm) and put in a microwave oven with a power of 700-800 W for 3-5 minutes. The water boils, the jars are steam sterilized. If there are a large number of jars, you need to increase the time span.

In this recipe, we will tell you how to cook beets for borscht for the winter.

Ingredients:

• 2 kg of beets;
• 2 kg tomato;
• 1 kg of bell pepper;
• 1 glass of vegetable oil;
• 5 st. l. (9%) vinegar;
• 7 art. l. Sahara;
• 2 tbsp. l. table salt;
• 1 kg of onion.

Cooking:

1. Cut the peeled onion into half rings, put it in a frying pan and fry for a long time. in large numbers butter until soft.
2. bell pepper rinse, remove seeds, twist in a meat grinder, also twist tomatoes and fried onions.
3. Combine cooked foods in a large saucepan.

Grate the peeled beets on a large grater, put in a saucepan with vegetables, add vegetable oil, vinegar, sugar and salt, cook the mixture, stirring, for about 80 minutes.

Put the beetroot blank in sterilized jars, close with sterile lids.

Beets for the winter for borscht can be prepared according to another recipe. Ingredients needed:

• beets - 1.4-1.5 kg;
• tomatoes - 1 kg;
• celery - 200 g;
• carrots - 1 kg;
• bell pepper - 1.4-1.5 kg;
• parsley and dill - in a large bunch;
• salt - 3 tbsp. l.

Cooking:

1. First, wash and clean the vegetables. Tomatoes are passed through a meat grinder or chopped with a blender. Bulgarian pepper is cut into small strips.
2. Carrots, beets and celery are rubbed on a beetroot grater. Greens are washed in large quantities running water and finely chopped.
3. Put the tomatoes in a large saucepan and put on fire. Simmer the tomatoes over low heat for 10 minutes.
4. Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
5. Ready dressing is quickly poured into cans and rolled up.

Ready-made grated vegetables will save time and will not spoil the manicure. You can cook borscht at any time without any hassle.
Ingredients:

• Carrots 3 pcs.;
• Beets 2 pcs.;
• The packages are sealed.

Cooking:

1. Beets and carrots are peeled.
2. Vegetables are rubbed.
3. Grate vegetables into different bowls.
4. Put carrots in bags.
5. Add beets.

Close the bags, releasing excess air. Put in the freezer. Freezing for borscht is very convenient and fast.

Such preparations help not only to cook borscht quickly and tasty, but also to save the harvest grown in the country without loss.

Ingredients:

• Beets - 800 g;
• Cabbage - 800 g;
• Carrots - 500 g;
• Onion - 500 g;
• Tomatoes - 500 g;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Water - 100 ml;
• Vinegar - 50 ml;
• Vegetable oil - 100 ml.

Cooking:

1. Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Chop cabbage, chop tomatoes, onions.
2. Everything is placed in a large saucepan, water, salt, sugar, oil are added and cooked for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, mix and place hot in sterilized jars.
3. The jars are turned over, wrapped in a blanket and the blanks are left to cool completely. To prepare borscht, you need to prepare meat broth, add potatoes to it. When the potatoes are almost ready, add the canned food. Enjoy your meal!

Preparing pickled beets for the winter begins with the fact that it is necessary to select whole, unspoiled root crops. Cut off the tip, top and clean. Then rinse with water and place in a starter container. Cover the top with a cloth and lightly weight.

1. To prepare beetroot brine, take a bucket of water and add 0.3 kg of salt.
2. Beets are poured with ready-made brine so that it is covered with 10-15 cm. Beets are fermented at a temperature of +20 degrees. From time to time, you need to wash the load, remove foam areas and clean the mold.
3. After 2 weeks, the root culture loses color and the brine becomes ruby ​​red. This sauerkraut is ready and you can eat it.

Such beet blanks are stored in a cool place until they are used. Once used, you can transfer the pickled beets to jars with screw-on lids and place them in the refrigerator.

Ingredients:

• beets - 4.5 kg;
• onion - 2.2 kg;
• carrots - 600 g;
• garlic - 6 cloves;
• sunflower oil - 450 ml;
• water 400 ml;
• tomato paste - 2 tbsp. l.;
• sugar - 300 g;
• salt - 2.5 tbsp. l.;
• table vinegar - 280 ml.

Cooking:

1. Nice big beetroot until ready to cook on the stove. Then let cool, after which you need to clean and chop on the largest grater.
2. Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter of the ring, and if smaller, then half rings.
3. All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
4. We dissolve in water right amount tomato paste and pour everything into a container followed by borscht dressing. The ingredients are very thoroughly mixed and sent to the included oven.
5. Boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
6. Stir and cook under a closed lid for another 7-8 minutes on minimum heat.

In jars scalded with steam, we distribute the dressing, roll it up and wrap it with a blanket.

If not everyone in your family loves the taste of vinegar in borscht, prepare the dressing without it by replacing large quantity tomatoes. In this case, take a set of vegetables in other proportions:

• tomatoes and beets one and a half kilograms;
• carrots and sweet peppers - per kilogram.

The technology is different from the first option.

1. Prepare first tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass sunflower oil, Bay leaf, ground pepper, cloves to taste and desire. Boil the juice with spices for 20 minutes.
2. At this time, grind sweet pepper in a blender or meat grinder and add it to boiling juice.
3. Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should become soft.
4. Place the vegetables in a saucepan with juice and cook everything to the desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until chilled.

How, where and how much to store

Workpieces are stored in a cool place. Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create suitable climate, and then until the spring you can enjoy delicious snacks. You can store it on the balcony, but you just need to avoid frost. Usually blanks are stored for no more than 2 years.

Video recipe

Cook with the heroine of the video!

Thus, you know several recipes for preparing beets for the winter. All of them are easy to prepare, very tasty and healthy.

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 preserves most useful substances for which these root crops are famous.

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:

1. Tomatoes can be chopped with a blender or peeled and chopped with a knife.
2. It is better to grate beets and carrots on a regular grater or use food processor and a grater "Berner", with which vegetables can be cut into thin strips.
3. Onions can be chopped with a knife, passed through a meat grinder, or you can also use an already marked grater.
4. 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.
5. 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.
6. 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.

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