Preparation of dressing for borscht for the winter. Cooking delicious borscht dressing for the winter with and without beets

It's good to have borscht dressing in stock for the winter. It could only be better to have different options. Each of which has its own zest. Borschik will be unique, interesting and incredibly tasty every time. What else is needed for a caring hostess?

I propose to prepare gas stations for not only different recipes, but also various methods. All recipes are very good, proven not for years, but for decades. Take a closer look - you will surely find something new for yourself.

Dressing for borscht for the winter from beets is sacred. Thanks to her, our favorite hot dish is fragrant and pleases with fresh smells and colors of summer.

The idea is this: vegetables are stewed, closed in jars under iron lids. Keeps great. The borscht is excellent!

There is only one wish for the choice of products - choose red varieties of beets, tasty. Sometimes vegetables come across with veins, watery, we do not need such. It is important to remember here that the success of a very tasty dressing is high-quality ingredients. First of all, it concerns beets.

Sterilize the jars first. For these purposes, 0.5 liters are good. Do not forget to pour over the caps with boiling water.

Cooking a set of products

• Beets - 2 kg.
• Tomatoes - 2 kg.
• Carrots - 2 kg.
• Onion - 2 kg.
• Sunflower oil - 650 gr.
• Sugar - 200 gr.
• Salts - 130 gr.
• Vinegar - 100 ml.
• Water - 150 ml.
• Allspice peas - 15 pcs.
• Bay leaf - 5 pieces.

I indicated the weight of vegetables in a purified form.

Preparing winter accompaniment to borscht

You are thoroughly prepared for the winter season. And with a flick of the wrist, turn your borscht into a real miracle!

Recipe for dressing for borscht for the winter with beets and beans

Amazing gas station. For a lean dish - that's it. Agree that sometimes you want a lightweight option. If you have never cooked borscht with beans - urgently correct yourself. Yummy is extraordinary. And the preparation of beets and beans allows you to cook it very quickly.

What else is good for such a beetroot dressing for the winter? Yes, the fact that vegetables are first fried, and only then stewed. Experienced housewives will immediately say that it should turn out very interesting.
I usually select white sugar beans. With it, gas station seems more attractive to me.

Product set

• Beets - 2 kg.
• Carrots - 2 kg.
• Onion - 2 kg.
• Tomatoes - 2 kg.
• Beans - 3 cups of two hundred grams
• Vegetable oils - 500 ml.
• Hot water - 500 ml.
• Sugar - glass (200)
• Salts - 100 gr.
• Vinegar (6 percent) - 150 ml.

How to cook

1. Beans must be soaked in cold water hours for 2 - 3. Then boil until tender.
2. Prepare mashed tomatoes from tomatoes, then boil it in a pan with a little oil. Boil min. 5 - 7.
3. Chop the onion into pieces. Beets and carrots in small strips.
4. Fry the vegetables separately in oil, put in a common bowl.
5. Add the beans to the vegetable mass, mix.
6. Lay all the spices, oil, vinegar, water.
7. Stir, simmer over medium heat for 30 minutes.
8. Arrange in prepared sterile jars, twist.

Good luck to you borscht! If you want to be carried in your arms, throw in Lenten dish a handful of mushrooms.

Refueling for borscht for the winter. Recipe with tomatoes and bell peppers

The addition of bell pepper makes the beetroot dressing for the winter incredibly fragrant. And here we will add dill. Borscht will smell fragrant throughout the house.

The workpiece differs large quantity vinegar. Tomatoes will give her acid, which are slightly larger here than in other recipes.

Required Products

• Beets - 3 kg.
• Red bell pepper - 2 kg.
• Onion - 2 kg.
• Tomatoes - 4 kg.
• Vegetable oil - 0.5 l.
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Vinegar - 4 tbsp.
• A bunch of dill.

Cooking process

1. We twist the tomatoes on the tomato. Getting rid of seeds is not essential. But if you have time, strain the mass through a sieve. It will be better this way.
2. Cut beets, peppers into medium-sized strips, onions into cubes.
3. Finely chop the dill.
4. Pour the oil and tomatoes into a large saucepan, let it boil.
5. Add the rest of the vegetables, dill and spices.
6. Mix the mass, boil over medium heat for 40 minutes.
7. Add vinegar carefully. Why carefully? In order not to peroxide, tomatoes can differ in sour properties. Therefore, it is better to try, and pour in the vinegar in stages. You can adjust the taste with salt and sugar.
8. Simmer after adding vinegar for another 5 minutes.
9. We lay out in sterile jars, roll up.

Hot, fragrant borscht gathered everyone in the kitchen. Feed the household. Let them appreciate your preparation for winter!

Vegetable dressing for borscht for the winter

I will reveal to you little secret- This dressing can be eaten as a salad. She's very good. A complete vitamin set of sweet peppers and carrots, onions and tomatoes.

What to prepare

• Tomato 2 kg
• Bulgarian sweet pepper 2 kg
• Carrots 1 kg
• Onion 1 kg
• Vegetable oils 300 ml.
• Vinegar, salt, and sugar in half a glass (200 gr), a little less.

Cooking

1. Tomatoes are passed through a meat grinder. I do not remove seeds.
2. Peppers and carrots are cut into strips, onions into cubes.
3. Chopped vegetables are stacked in a cooking dish, tomato puree is added to them.
4. Next, oil, vinegar, salt and sugar are laid, everything is mixed.
5. The vessel is placed on medium heat, the dressing is stewed for 20-25 minutes. after boiling.
6. Distributed in sterile jars, rolled up.

The dressing will decorate the borsch so much that everyone will require supplements. I put such a blank at the end of cooking and balance the taste.

Fresh dressing for borscht for the winter without cooking

Fresh dressing for winter borscht is the hit of the season. All recipes are very good, but this one is special. After all, it is not subjected to heat treatment. This means that vitamins and flavors remain in place. A small amount of salt helps to keep the freshness.

Such wealth is stored in a pantry under a nylon lid. If there is room in the fridge, you can put it there. There is room for a couple of jars. And they are enough for the winter for the eyes.

Before laying in borscht, it can be washed from salt. And another option: salt the broth less, and adjust the taste with dressing.

Product List

• Carrots - 500 gr.
• Bulgarian sweet pepper - 500 gr.
• A bunch of dill, parsley
• Salt 200 grams.

Cooking

1. Vegetables are cut into strips.
2. The greens are finely chopped.
3. The cut is thoroughly mixed with salt.
4. The mass is distributed into clean and dry jars under a nylon lid. Vegetables should be packed tightly.

Fresh dressing can be added to both stir-fry and broth. The broth is added when the potatoes are ready. Just taste it, then you certainly won't oversalt it. And how your borscht will smell is beyond words.

Fresh dressings for borscht can be made frozen, but without salt. Distribute the vegetable mass in plastic bags, send to the freezer. You can freeze vegetables individually. As your heart desires, taking into account specific circumstances.

Dressing for borscht for the winter with bell pepper

It's no secret that bell pepper gives a special flavor to borscht. And the smell with it is completely different, and the taste. In winter, such a gas station will be a real find for the hostess.

Required Products

• Sweet pepper - 2 kg.
• Onion - 1 kg
• Vegetable oil - a glass (200 gr.)
• Salt to taste
• Vinegar 6 percent - 1 tbsp. l. in a liter jar.

Cooking gas station

1. Peppers need to be de-seeded, washed, cut into strips or cubes - as you like.
2. Peel the onion, cut according to the pepper cut.
3. Fry the onion until transparent.
4. Add pepper, salt. Simmer until done. In time it will be min. 30. If there is not enough liquid, you can add a little water. And, if desired, ground pepper.
5. Put the prepared vegetables in sterile jars. Pour vinegar on top, at the rate of 1 tbsp. per liter jar.
6. Roll up with sterile iron lids.

Add to borscht for health. Enjoy!

Borsch dressing for the winter from beets with garlic

We have already prepared a beetroot version with carrots. Now let's add sweet pepper. We will get a dressing for borscht for the winter from beets, tomatoes and sweet peppers.
Its peculiarity is the addition of garlic. What could be better than borscht with garlic?

Ingredients

• Tomatoes - 750 gr.
• Sweet pepper - 250 gr.
• Beets - 2 kg.
• Onion - 250 gr.
• medium head of garlic
• Salt - 30 gr.
• Sugar - 100 gr.
• Vinegar (9 percent) - 100 ml.
• Lean oil - 250 ml.

step by step process

1. Onions, peppers and tomatoes are cut into cubes.
2. Beet rubs on a grater.
3. Vegetables are placed in a bowl.
4. Salt, sugar, vinegar, oil are also sent here.
5. The mass is stewed for 40 minutes.
6. Minced garlic is added.
7. The dressing is stirred, stewed for another 10 minutes. Don't forget to stir.
8. The finished product is laid out in sterile jars, rolled up.

Do not forget to trim the lard to the fragrant borscht. Have fun, and don't swallow your tongues!

When it comes to talking about, I don’t want to talk for a long time. There is a desire to run to the kitchen and cook. And when there are wonderful gas stations in stock, it is doubly pleasant. Rich and tasty borscht for you!

The preparation of such a super popular dish as borscht is a real find for modern housewives. With such stocks, prepare tasty dish in winter it is 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, slicing and frying 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

This preparation of borscht is considered a classic option. 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

Borscht 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;
• onion- 400 g;
• carrot - 400 g;
• cabbage - 250 g;
• lemon - 1 pc;
• butter;
• 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. A step-by-step recipe and photos will help you 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;
• greenery;
• 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, oil.
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.

Borsch is one of the most popular first courses in every Russian home. The more various vegetables the hostess uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beetroot preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household when you cook the first course again: a significant amount of time is saved, the borscht turns out to be very tasty and rich. And how to cook such beet yummy, read on.

How to choose vegetables for cooking dressing for borscht

So that canned foods do not ferment during storage, it is very important to carefully consider the issue of choosing vegetables for preparing borscht dressing. It is necessary to take into account a lot of points so that the cooked dish is stored for long term. Check out the basic rules:

• Beets should have a rich burgundy color, without white stripes in the section, veins and deformation. Take small fruits - they are the most delicious, juicy.
• Choose firm, large carrots.
• Onions will be needed in large quantities, so take large heads, without rot and other defects.
• To make the dressing tasty, juicy, do not take a fodder beet variety. It is usually very large, dull color pink, with many white veins inside.
• bell pepper, which is also useful in the process of preparing the dressing, it is also important to carefully select: it must be correct form.
• Sluggish vegetables baked in the sun are not good: they will not give you the necessary delicate taste.
• Optimize your work as much as possible: choose the right shaped vegetables so that they can be peeled and cut faster.

What utensils do you need

If you want the cooking and preservation process to take place efficiently and without delay, prepare and process all the dishes necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Explore further detailed list utensils that you will need for harvesting beets for the winter.

• Large cauldron or frying pan, in order to stew vegetables. For convenience, use both to process at the same time maximum amount products.
• Seamer for securely sealing cans with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more expedient to roll up the dressing in half-liter jars, because this is the optimal amount of workpiece that you can use at a time to make borscht. Whatever is left may subsequently deteriorate, and you simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a circle cut out in the center (to put a jar on top and sterilize with a steam bath). An alternative could be a microwave: put the upside down container inside, turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beet borscht without cabbage for the winter

To the surprise of many housewives, it is possible to prepare a preparation for borscht different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what they like in a particular family, what their taste preferences are. Try cooking several recipes at once to see which method is the tastiest. It will also allow you to cook borscht in the winter in a different way each time. Check out interesting recipes tasty preparation for the winter from beets without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time for stewing and prepare an excellent dressing for borscht for the winter by applying this kitchen appliance. As experience shows, all the dishes in this miracle oven are incredibly tasty and are distinguished by the maximum content of vitamins. You just have to quickly chop the vegetables and throw them into the bowl, set to the desired mode, and the multicooker will take care of the rest. If you want to make sure you stock up on the perfect dressing for beetroot rolled borscht for the winter, check out the recipe below.

Required ingredients for one liter jar(each 0.3 kg):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water - 0.5 l.

How to cook borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion, pepper into cubes. Grate beets and carrots (you can use a large one).
2. Put all the ingredients in the multicooker bowl, fill with water to cover everything. Salt, pepper to your liking.
3. Close the multicooker, set the "Cooking" mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing in pre-prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use grated dressing. So the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained, resembling tomato juice. If you apply such a dressing recipe and cook borscht with it in winter, you will see what a beautiful rich color the first course will acquire. It will turn out very tasty - your family members will let you know about this, who will gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Onion.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Remove the skin from the beets, cut into four slices.
2. Pasteurize the tomatoes: place each for a couple of minutes in boiling water, make a light incision (so the peel will easily move away from the fruit).
3. Finely chop the pepper and onion into cubes or strips.
4. Twist the beets with tomatoes in a meat grinder. If you use a blender, the dressing will become more liquid.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into pre-sterilized containers and roll up.
8. Wrap everything in a warm blanket, leave overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without the addition of vinegar

Many housewives like to preserve different salads or just vegetables, so that later in winter period Cook delicious snacks without wasting time on additional heat treatment. Harvesting beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient to a salad, or use it to make traditional Russian borscht. This recipe does not use vinegar, which allows the beetroot to retain its natural flavor. Read more below how it is possible to prepare such a blank for the winter.

What you will need:

• Kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop with a coarse grater.
2. Grind the garlic and herbs in a blender or just chop very finely with a knife.
3. Arrange the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, citric acid. Boil.
5. Pour the jars with the resulting marinade, cover with lids.
6. Put all the blanks in a pot of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on lids immediately.

With vegetables without jar sterilization

To preserve vegetables glass containers it is not necessary to sterilize, because for this there are many ways to reliably prepare dishes for the winter. The taste from this method does not change, it even becomes more saturated and it feels like you just cooked a dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all that remains is to cut them quickly - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for harvesting for the winter without sterilization below.

The components of the blanks are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg of garlic.
• 300 grams of sugar.
• Salt.
• 16 art. tablespoons of vinegar.
• 0.4 l sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or in a meat grinder.
2. Grate the peeled beets with carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all the vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to infuse for up to an hour and a half.
6. After the specified time, mix the mixture well and place in a thoroughly washed glass container.
7. Place each container with dressing in a large saucepan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the saucepan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With the addition of tomato paste

beetroot salads, which are very popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. Such a colorful dish can easily decorate any festive table middle of summer and winter. Prepare such salads for the future, mix with different ingredients, cork for the winter and use not only as separate dishes, but also for cooking delicious borscht. And how to prepare such a nutritious salad dressing, you will find in step by step recipe Further.

Prepare in advance:

• Two kilograms of beets.
• Kilogram of onion.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• Tablespoon with a slide of salt.
• 50 grams of sugar.
• 0.1 l of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel, grate on a coarse grater.
2. Cut the onion and carrot into cubes.
3. Place all ingredients in enamelware, add sugar, salt, oil, vinegar to vegetables. Mix thoroughly, leave to infuse for 12 hours. Stir from time to time so that the secreted beet juice is evenly distributed over all the vegetables.
4. Then add tomato paste diluted with water, simmer over low heat for up to half an hour.
5. Arrange the resulting dressing in pre-sterilized containers, preserve.

With vinegar in jars

This type of cooked vegetable was used by our ancestors in the old days, adding it to borscht. It was believed that classic version the first course is prepared only with the use of pickled beets. It turns out very tasty, so it’s worth experimenting at least once in order to pamper your family with primordially Russian borscht. In addition to everything, such a recipe will come in handy for cooking different salads in winter.

Components:

• 9 kg beets late grade.
• 0.5 kg of sugar.
• 0.5 kg of salt.
• 10 liters of drinking water.
• 0.5 l of vinegar.

Step by step process cooking:

1. Rinse beets thoroughly, peel, cut into small cubes.
2. Pack tightly into an enameled or plastic container.
3. Prepare the marinade: boiled water dissolve salt, sugar, vinegar, pour beets. The brine should cover the root crop by 5-6 cm.
4. Put oppression on top. Use a special press or replace it with a large pot filled with water.
5. Keep the beets in a warm place and sour for a maximum of 13 days. If the room is hot, then 8 days is enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will flow out, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Arrange the finished product in jars and roll up for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook with beans (replacing potatoes) - then the first course turns out to be hearty, very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. So you will significantly save time on cooking bean borscht, and taste qualities will not change in any way. Delight your beloved husband with an unusual first course with beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required products:

• Two kg of beets.
• 0.4 kg of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 l sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Soak the beans overnight, and then boil until fully cooked (they should be completely soft).
2. Rinse the beets thoroughly and boil them too.
3. Cut the onion with sweet pepper into small cubes, and grate the carrots with boiled beets with a coarse grater.
4. Make a roast with carrots and onions: fry in a pan with sunflower oil. When the vegetables reach, add the tomato paste, diluted with a small amount hot water, salt, pepper.
5. Throw in the beets and beans and simmer over low heat for 40 minutes.
6. Arrange the finished dressing in pre-sterilized glass containers, preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, it is not always necessary to boil, seal in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. So you get a 100% vitamin content in the root crop, you can enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to cook a variety of beetroot juices, syrups, kvass, caviar, and other interesting dishes.

Ingredients:

• Kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel, grate coarsely (use a standard grater).
3. Divide into portions, pack in small packaging bags.
4. Fold in freezer.
5. The product is ready to use at any time.

Video

Beetroot is a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to cook this root vegetable deliciously in order to successfully add it to the main dishes. Check out the different video recipes below detailed description cooking a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described dressing recipes for the winter.

Universal refueling for the winter

Beet dressing for Ukrainian borscht

Pickled beets for cooking borscht and various salads

Preparation for borscht and beetroot for future use

Many housewives complain that no matter how tasty borscht is, it takes a long time to cook it. A simple and very convenient thing can speed up the process - dressing for beetroot borscht. This is a universal preservation that combines the qualities of a ready-made ingredient for soup, as well as an independent one. vegetable salad or garnishes. In addition, such a preparation turns all types of borscht into fairly easy cooking recipes.

How to make a delicious beetroot borscht dressing

Refueling is just as important and necessary element like the broth. And the taste of borscht largely depends on its taste.

1. For the preparation of preservation, it is worth taking juicy, fresh products, as well as using spices and garlic. Their combination will create a taste that will perfectly open in a boiling broth and give out its full bouquet.
2. Always choose firm, firm sweet beets. It will add sweetness and retain its structure despite repeated heat treatment. For harvesting, peel the beets, cut or grate them into strips. You can also use a regular coarse grater, but because of it, the beets can later turn into porridge.
3. Use some sweet green pepper. He will give his special touch to the dressing. There are only 200 grams of pepper per kilogram of beets.
4. Carrots and onions, choose the most common ones that you are used to using. They will go to the frying pan in the forefront in order to create both frying and ingredient mass, which, in combination with beets, when stewing, will balance the tastes.
5. Use sour tomato varieties or tomato paste for a sweet-sour balance in dressings. Beets, peppers, carrots and onions have quite a lot of sugars in themselves and there is no way without sourness. You do not want to get vegetable jam at the exit.
6. You thought that tomatoes were enough to balance sweet and sour? It's not that simple. You can't do without vinegar when creating preservation for borscht. Use mostly malic acid, but regular white vinegar will work just fine.
7. How to cook a delicious dressing without spices? Quite simply - no way. Despite the abundance of flavors of various vegetables, spices play a key role. They emphasize, highlight and add flavor to the dish.
   But don't go overboard with them. The simpler the set of spices, the clearer and better the taste. Add salt, freshly ground pepper and sugar to your liking.
8. The addition of garlic is important. It will give a pleasant piquancy and a slight burning aftertaste if you use our preservation in independent form. In borscht, garlic will reveal its aroma and give a little of its taste. In addition, for long-term storage, garlic is very important for its antibacterial properties.
9. The necessary products and their purpose are known to us. Consider how to cook borscht dressing.
10. Cutting vegetables is the most time-consuming task in cooking. Use a Korean grater to cut down on the time. Grate carrots and peeled beets on it. Chop the onion into medium strips, and cut the pepper into arbitrary small pieces.
11. Fry the onion, carrot and sweet pepper separately in vegetable oil. You can do this on two burners using a frying pan and a saucepan.
12. Combine the fried vegetables in a saucepan with raw beets. Put chopped, tomato paste, vinegar and spices. Stir the contents and put on low heat.
13. Ten minutes later, when the vegetables start to juice, increase the heat and simmer, stirring, until the beets are ready. Adjust the taste with sugar and acetic acid if necessary.
14. Arrange the finished dressing in sterilized jars and twist. It is desirable to cool the preservation longer, so wrap it in a warm blanket jars and wait until they are completely cool. Keep them cool.

Recipe for dressing for borscht from beets and carrots for the winter

There is nothing more beautiful in winter than how to quickly and easily cook hot, hearty borscht. And the prepared dressing will be very out of place.

Ingredients:

• Beets - 0.75 kg
• Tomatoes - 0.35 kg
• Carrots and onions - 250 grams each
• Sweet pepper - 200 grams
• Garlic - one head
• Sunflower oil - 200 ml
• Sugar - 60 grams
• Vinegar 9% - 50 ml
• Salt and pepper as desired

Peel the carrots and beets and rub them on a grater, and finely chop the onion. Send it to fry with carrots and, during this period, chop the bell pepper.

Mix the fried vegetables in a saucepan with beets, peppers and tomatoes. Pour in the rest of the oil and vinegar. Stir the vegetables, cover the dishes and simmer for about 40 minutes. Put the finished vegetable mass into sterile half-liters and wrap the lids. Let the jars cool by wrapping them in a thick, warm cloth or blanket.

Beets with tomatoes for the winter for borscht

Unlike a full-fledged dressing, this preservation is a “red” component of borscht, to which you will separately need to fry onions and carrots. But even despite this, canned beets with tomatoes will significantly speed up the process of making soup.

Products:

• Beets - 0.5 kg
• Tomatoes - 0.3 kg
• Pepper with th - 0.3 kg
• Garlic - 4 large cloves
• Salt and pepper as desired
• Vegetable oil - 100 ml

Cut the tomatoes into arbitrary pieces and fry in a third of the oil. Put them to the peeled and grated beets in a saucepan. Add the remaining oil, season with spices and put chopped garlic.

Fry the resulting mixture a little, pour in a little water and simmer for about 15 minutes, on a quiet flame.

Transfer the finished dressing to a jar and fill with the selected liquid. After screwing the lid on, leave to cool in a warm place.

It is advisable to add such a dressing to borscht 15 minutes before it is ready.

Seasoning for beet borscht without vinegar for the winter

A light side dish for second courses and an excellent dressing for soup. This all describes the workpiece, which we will now consider.

Ingredients:

• Beets - 0.85 kg
• Sweet pepper - 0.45 kg
• Carrots - 0.45 kg
• Onion - 0.4 kg
• Tomatoes - 0.5 kg
• Sugar - a couple of tbsp. spoons
• Oil r-e - art. the spoon
• Salt and pepper as desired

Cooking is different from the usual borscht dressing.

Blanch the tomatoes, remove the skin and run through a juicer and sieve. Salt the tomato juice, mix with sugar and butter, set on a quiet fire.

Rub the carrots and beets on a grater, chop the onion into half rings. Stir all this into the bubbling tomato juice and simmer until the carrots and beets soften.

Put the finished dressing into sterilized liters and close the lids. They are supposed to cool down, like any conservation - under a warm blanket.

When seasoning borsch with such a seasoning, do not forget to add vinegar or lemon juice separately. Acid supplements are not enough for you.

Dressing for borscht with beets and cabbage

Such an additive will allow you not to bother with cabbage while preparing the soup, it will be enough to put this vegetable bomb in the broth and stir.

Ingredients:

• Beets - 0.45 kg
• Canned cabbage - 0.45 kg
• Sweet pepper - 0.45 kg
• Carrots - 280 grams
• Onion r-th - 280 grams
• Tomatoes - 0.45 kg
• Hot pepper - medium pod
• Little solution - 100 ml
• Acetic acid - one and a half tbsp. spoons
• Salt and sugar

Put the chopped onion, chopped cabbage and grated carrots and beets into a saucepan. Finely chop the tomatoes or run through a meat grinder. Mix them with vegetables in a saucepan, pour in oil, vinegar, season with sugar and salt. Do not forget about the spicy component - chopped hot peppers.

Simmer the vegetables until cooked through. When ready, pack them in jars.

Beet dressing for borscht is perfectly preserved in the cold, and packing in small jars will be convenient to use.

Winter preparation for borscht - beets, onions, carrots

Blanks, in the usual sense, are canned sets of vegetables, however, there is another, very convenient option. Namely, freezing prepared foods.

Ingredients:

• Beets - 0.45 kg
• Onion - 200 gr
• Carrot - 200 gr
• Tomato paste - Art. the spoon
• Oil solution - tablespoon
• Sugar - Art. the spoon
• Garlic - a couple of cloves
• Salt pepper

Fry carrots with onions in a pan, pour in a spoonful of pasta and sauté.
In a separate bowl, stew the grated beets with sugar, spices and salt. Simmer for about twenty minutes. Transfer the frying to the half-finished beets, chop the garlic and simmer for 15 minutes.

Cool the finished mixture to room temperature, pack in plastic bags into portions and send to the freezer. To speed up the process of freezing and defrosting, flatten the bags with the workpiece. rectangular shape. This will play into the hands and storage.

Add this dressing twenty minutes before the end of cooking borscht, adding vinegar to it in advance.

Borscht for the winter from beets without cabbage

Such a "borscht", in fact, is half the composition of a full-fledged soup. All you have to do is boil potatoes and cabbage in the broth. The rest will be taken care of by this blank.

Required products:

• Beets - 0.45 kg
• Onion r-th - 200 grams
• Carrots - 200 grams
• Tomato paste - 100 ml
• Oil solution - 50 ml
• Acetic acid - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Salt - one and a half tablespoons
• Garlic - 3 cloves

Prepare a classic fried onion and carrot and saute it with tomato paste. Rub the beets on a Korean grater and stew, adding vinegar to it and adding sugar.

Put the roast, chopped garlic and season with salt and pepper to the softened beets. Simmer the mixture for half an hour.

Place the finished “half of borscht” into jars disinfected with boiling water and close them according to all the rules of conservation.

Canned beetroot, tomato and garlic dressing

Such a preparation will allow you to saturate your borscht with tomato-garlic taste and incomparable aroma.

Required products:

• Beets - 250 grams
• Tomatoes - 0.6 kg
• Garlic - 5 large cloves
• Sugar - 2-3 tbsp. spoons
• Salt/pepper/basil to taste

Run the tomatoes through a juicer. Send the resulting mass immediately to the saucepan.
Bring the beets to the state of straws using a grater. And the garlic is either finely chopped or rubbed on a fine grater.

Heat the tomato mass, add salt and sugar to it. This should be done based solely on taste.

Passing 10 minutes after heating the tomatoes, put beets and garlic on them. Stir and add fire. The mass should thicken and linger a little on a spatula or spoon.

Toss a small pinch of dried basil into the thickened dressing and toss to combine.
When ready, pack the mass in jars and seal with lids.

Refuel the borscht in the last minutes of cooking and be sure to let it brew so that the taste and aroma are better dispersed.

Roast for borscht with beets and beans

Dressing Ingredients:

• Beets - 150 grams
• Tomatoes - 0.6 kg
• Sweet pepper - 150 grams
• Boiled beans - 250 grams
• Acetic acid - 35 ml
• Oil solution - 3 tbsp. spoons
• Salt / granulated sugar / pepper to taste

Pass the tomatoes through a meat grinder into a saucepan, put it on the burner and let it boil for 10 minutes.

Dip the medium cubes of sweet pepper into the thickened tomato mass and boil it for five to six minutes.

Next, send the grated beets, boil it for several minutes, adding sugar, salt and oil along the way.

After boiling the beets, you can lay the boiled beans. With her, pour into the gas station acetic acid and stir. Cook dressing with beans for no more than ten minutes, on a quiet flame.

Divide the finished supplement into liter sterile jars, cork with lids and send under the covers for 12-15 hours.

Ingredients are provided per kilogram. But you can cook at least 2, at least 4, at least 10 kilograms, you just need to multiply all the products.

How to cook seasoning for borscht with beet tops

Beet tops for many is a very unusual ingredient. However, having learned about the benefits of this part of the beet, people begin to eat it with pleasure. Well, why not use it in borscht dressing.

Products:

• Beets - 200 grams
• Beet tops - 200 gr
• Onion - 100 gr
• Carrot - 100 gr
• Tomato paste - 3 tbsp. spoons
• Oil solution - 30 ml
• Acetic acid - 15-20 ml
• Water - one glass
• Sugar/salt/pepper to taste

Cut the beetroot and its tops into equal thin sticks. Cut carrots and onions and fry until soft. At this stage, combine both types of beet sticks with them.

Pour a glass of water into the vegetables and simmer for ten minutes. Then put finely chopped tomatoes, sugar, salt and pour vinegar into the mixture. Naturally, do not forget to mix.

Dressing for borscht with beet tops turns out to be insanely appetizing and can be used when preparing classic and cold borscht.

Simmer the mixture under the lid for 20-22 minutes. It is desirable to store such a dressing in the cold, in pre-sterilized jars.

Cook, experiment, create! Good luck!

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. Rinse the bell pepper, remove the seeds, twist in a meat grinder, also twist the 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 occasionally, 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. Bon appetit!

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, replacing it with more 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. First, prepare the 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.