Tomato and beet dressing for the winter. Beetroot borscht dressing for the winter (borscht in jars): delicious recipes “You will lick your fingers”

Russia has long been famous for borscht, but it is also prepared in Ukraine, Poland, and Moldova. Therefore, there are so many recipes for the first course. It is so popular that housewives make preparations of borscht dressings for the winter, and this allows you to cook favorite dish within minutes.

Borscht will be cooked lean or in meat broth, the main components remain unchanged - cabbage, beets, carrots, tomatoes, onions. Each hostess takes a different ratio of products, supplementing them with other ingredients.

The initial stage of any capping is the preparation of all the necessary components:

• cut off the cabbage upper leaves and remove the stalk, as well as all damaged places; chop into chips of 3-5 mm;
• beets for canning are taken young, dense, round in shape, with rich red flesh, without damage and signs of illness; having cleared the tops, wash thoroughly, blanch for 15 minutes, after which they remove the skin; cut according to your preference - slices, plates, cubes, if there are no specific recommendations for the recipe;
• greens and damaged areas are removed from young carrots; washed, blanched in salt water for 5 minutes and cut into circles or chopped;
• tomatoes must be fresh, ripe and preferably uniform in color; having rid the tomatoes of the stalk, they are washed and further processed taking into account the recipe;
• bell peppers (if they are in the recipe) are taken dense, ripe, without damage; remove the stalks with testicles, blanch for 2 minutes and cut into strips, slices, cubes, etc.;
• onion is better to take sharp varieties of medium size; having cleared from the cover and root lobe, cut into half rings; some housewives blanch for 3 minutes in boiling water before cutting, then cool under running water.

If the recipe provides for sauteing in vegetable oil, then the vegetables are not blanched before cutting.

The best recipes for borscht dressing for the winter at home step by step

Below is a selection interesting recipes borscht dressings. Taking them into service, really diversify the winter feast. You don’t even have to strictly adhere to the recipe, bringing your own zest to cooking.

Many housewives are accustomed to subjecting jars of vegetable mixture to additional pasteurization. But if there is a cool storage place (with a temperature of 4-8 degrees), then this stage can be ignored by following these instructions:

• tomatoes (2 kg) are twisted in a meat grinder;
• beets (1.5 kg), sweet peppers, carrots, onions (1 kg each) are chopped in a food processor (or cut by hand);
• vegetable oil (250 g) is poured into a saucepan with a thick bottom and the carrots and onions are stewed first, then they are added bell pepper, beets and tomatoes;
• hot pepper (2 pods) finely cut, after removing the seeds, and add to the vegetable mass;
• introduce acetic acid 70% (1.5 des.l.), salt (2 tbsp.) and sugar (1 tbsp.);
• put chopped greens (dill, parsley) and stew for 1 hour.

The finished hot dressing is packaged in jars and immediately rolled up, after wiping the lids with inside vinegar. Turning the containers upside down, cover warm blanket(fur coat) and let it steam for a day.

Borsch dressing for the winter without sterilization: video

In Volhynia, borscht is prepared with a minimum of ingredients. But, nevertheless, the dish is rich and tasty. The dressing for it is prepared in this way:

• cabbage (1 kg) is chopped into strips;
• semirings onion(100 g) passivated in oil;
• tomatoes (300 g) are baked for 10-15 minutes in the oven and rubbed through a sieve;
• all ingredients are laid out in layers in jars;
• prepare the marinade by adding salt, peppercorns to the water to taste, Bay leaf.

Filling the filling, put on sterilization - for 25 minutes containers of 0.5 liters (liter for 35-40 minutes). The vegetable mixture is introduced into the prepared meat broth, boiled for 10 minutes and removed from the stove. When serving, put pieces on a plate boiled meat, sprinkle with herbs and season with sour cream.

• beets (1 kg) are cut into strips and put in a pan with vegetable oil;
• sprinkled with vinegar, pass for 10 minutes;
• pouring in water so that it covers the beets by half, cover with a lid and simmer for 50 minutes;
• fresh tomatoes (10 pcs.) are grated, added to the beets and stewed for another 10 minutes;
• separately fry for 15 minutes carrot straws (6 pcs.), Parsley root (3 pcs.) And onion half rings (6 heads);
• the ingredients are mixed and stewed for 10 minutes;
• packaged in jars and sterilized.

During the cooking process, the dressing is constantly stirred so that it does not burn. If the mass turns out to be too thick, at the end pour in a little boiled water and additionally stew for another 5 minutes.

Borsch dressing for the winter: video

Preparation for borscht can be done without cabbage by rolling other ingredients into jars. This is especially convenient for those who prefer to cook soups with sauerkraut. AT this case the following recipe would work:

• beetroot straws (1 kg) are sautéed in oil for 10 minutes;
• adding a little water, stew for 1 hour;
• introduce tomato paste (5 tablespoons) and keep under the lid for another 10 minutes;
• carrots (5 pieces), parsley root (2 pieces) and celery (1 piece) are cut into strips, mixed with onion half rings (10 small heads) and fried in oil for 15 minutes;
• all ingredients are combined and stewed for 10-15 minutes over low heat;
• at the end, sugar, salt, hot peppercorns, bay leaf are added to taste;
• after introducing a glass of 9% vinegar, after 5 minutes they are removed from the stove and packaged.

Having rolled up the jars, wrap them in a warm blanket and stand for a day - two. Then take it out to the cold.

Real Slavic borsch is hard to imagine not only without beets, but also without beans. Legumes give the dish a special satiety. The dressing can be prepared according to the following recipe:

• beans (600 g) are soaked for 8 hours, then boiled;
• beetroot straws (1 kg) are stewed in vegetable oil;
• chopped onion (400 g) pass separately;
• beets and onions are combined together, mashed tomatoes (1 kg) are added and stewed for 15 minutes, salt and pepper to taste;
• at the end, 2 tablespoons are introduced. vinegar essence, mix well and remove from heat;
• the vegetable mixture is combined with boiled beans and jars are filled.

Having hermetically sealed, the dressing is turned upside down and kept under a warm cover for at least 24 hours. When cooking borscht, in addition to vegetable dressing, it is recommended to add a little dried mushrooms- it will give the dish an amazing flavor.

Dressing for borscht with beans: video

Bulgarian pepper complements dishes vitamin composition, so this vegetable will not be superfluous in borscht. The recipe contains the average amount of the product. Those who like sweetened borscht can increase the amount of pepper a little. Refueling is prepared in this way:

• unblanched beets (1 kg) and carrots (400 g) are cut into strips and put in a non-hot oven for 1.5 hours (lightly sprinkled with vegetable oil);
• Bulgarian pepper (3-4 pieces) and onions (200 g) are sautéed in a pan;
• the ingredients are mixed, a glass is introduced vegetable oil and put on the stove to stew for 20-30 minutes;
• tomatoes (200 g) are finely chopped and introduced into the vegetable mass;
• adding acetic acid 80% (1 tsp), stew for 10 minutes.

The dressing packaged in jars is sterilized by holding 0.5 liters for 40 minutes, 1 liter for 60 minutes.

Dressing for borscht for the winter with sweet pepper: video

In the recipes described above, fresh tomatoes can be replaced with tomato paste. Or use the following instructions for preparing a delicious borscht dressing:

• carrots (1 kg) and celery roots, parsley, parsnips (100 g each) are soaked for 15 minutes in cold water, then peeled, cut into strips and fried;
• onions (400 g) are chopped into rings 5 ​​mm thick and sautéed until golden;
• cabbage (1 kg) is chopped and kept over steam for 1 minute;
• fried vegetables spread in a saucepan;
• add chopped greens (at your discretion) and salt (60 g);
• stand for several minutes on fire with constant stirring;
• tomato paste (1 can of 0.5 l) is diluted boiled water, doubling the volume;
• put on fire and slowly heat up, adding chopped red bell pepper (3 pcs.);
• sugar (65 g) is put in the tomato, 3 peas of bitter and allspice each, after 5 minutes they are removed from the heat;
• cabbage is added to the vegetable mixture and everything is poured with tomato, mixed and packaged.

Since some components have had time to cool down, jars with dressing are sterilized: 0.5 l - 70 minutes, 1 l - 1.5 hours.

Dressing for borscht with tomato paste: video

Several recipes have already been described above without the participation of vinegar. It is also not used in the one proposed below, therefore it is recommended to sterilize at the end for at least 50 minutes (for 0.5 l) even if stored in the cellar:

• individually searched for beets (1.5 kg), carrots (1 kg) with white roots (150 g), Bulgarian red pepper (0.7 kg), onions (4 pcs.);
• the ingredients are combined, chopped greens are added, salted (1-2 tablespoons);
• heated on low heat tomato sauce(0.5 l), diluted with water.

The vegetable mass is packed in jars, poured with tomato and put on sterilization. Purchased sauce can be replaced with home-made one by half-cooking fresh tomatoes (1 kg). Bitter and allspice are added to the tomato mass to taste.

This recipe is designed for a large amount of winter preparations. The recipes presented here can also be recalculated for the selection of ingredients for 3 kg of beets (this is about 60 medium root crops). Below is a dressing algorithm, on the basis of which you can cook borscht according to an old Russian recipe:

• beets are boiled in salted water, cooled, peeled and cut;
• carrots (3 kg) and celery roots (0.5 kg) are ground on a grater;
• green beans (1.5 kg) and cabbage (3 small heads) are cut and steamed until soft;
• onion (1.5 kg) fried in oil, adding red ground pepper to taste;
• 10 kg of tomatoes are twisted in a meat grinder and boiled down by 1/3, not forgetting to salt to taste;
• all vegetables are evenly packaged in jars, vinegar is added to each (0.5 l - 1 tbsp), put a bay leaf and pour tomato.

Pasteurization time - 30-40 minutes. If desired, you can put another 1/2 chopped (but not crushed) garlic cloves and 2-3 peas of allspice (cloves) in jars.

The beauty of modern kitchen appliances is that it allows you to make preparations that are harmless to the body (you can forget about cholesterol). A multicooker is a great help in everyday life. The ingredients prepared in it for conservation do not require subsequent pasteurization, which already facilitates the process of harvesting.

In this recipe, cabbage is excluded, the remaining ingredients (onions, carrots, beets) are taken in equal amounts - 10 pcs. Will need more ripe tomatoes(3-4 pieces), greens (3 bunches) and garlic (1.5 heads). The whole harvesting process looks like this:

• in the “frying” mode, chopped onions are sautéed for 5 minutes;
• shredded root crops are introduced and fried for another 15 minutes;
• then add chopped tomatoes without skins;
• by switching the multicooker to the “Stew” mode, steam the vegetables for 15 minutes;
• chopped garlic, greens and, if desired, black pepper are introduced;
• simmer for another half an hour.

Having completely cooled the workpiece, it is packed in a plastic portion container and stored in freezer.

Dressing for borscht for the winter in a slow cooker: video

The variety of recipes makes it possible for each hostess to choose a dish that is more acceptable to her. But you should not stop there, writing your culinary masterpieces.

Step-by-step recipes for borscht for the winter in jars with cabbage, beets, various vegetables

2018-09-27 Marina Vykhodtseva

Grade
prescription

71498

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

3 gr.

carbohydrates

9 gr.

69 kcal.

Option 1: Borscht for the winter in jars with beets and carrots

Borsch dressing for the winter with beets and carrots - this is one of those very preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, it makes it incredibly fragrant and tasty. Judge for yourself, it's unlikely winter vegetables and store-bought tomato paste will give borscht a summery taste and aroma.

The jars will definitely not stay with you for a long time, and no matter how many you have prepared, they will all leave, believe me, it has been checked more than once. I suggest that you prepare almost the entire set of ingredients, in winter it will be enough to boil the broth with potatoes, add dressing and cabbage - that's it! Well, I suggest you get down to business, a half-liter jar will come out of the indicated amount - for 2.5-3 liters of borscht.

Ingredients:

• Beets - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Bell pepper- 2 pcs.
• Large tomatoes - 4 pcs.
• Vegetable oil - 40 ml
• Vinegar 9% - 1 tbsp.
• Salt - 0.5 tsp
• Sugar - 2 tsp

Cooking process

All vegetables should be medium in size, if they are small, take a few pieces. Peel the onions first, wash and dry. Onion cut into small cubes. Heat a frying pan with vegetable oil, shift the onion and fry for a couple of minutes.

Peel and rinse half of the sweet pepper, cut into small cubes. Add pepper to the onion, continue to fry, stirring occasionally.

Next, send the beets and carrots to the pan. Pre-peel and wash the beets with carrots, dry a little and grate on a medium grater.

Wash sweet fleshy tomatoes, cut out the growth site of the stalk, then cut the tomatoes into arbitrary pieces. Also chop the rest of the sweet pepper, rinse.

Grind peppers and tomatoes in a blender bowl or in a meat grinder.

When the vegetables are all lightly browned, you can proceed to the next step.

Pour the tomato mixture to the vegetables and mix everything, add salt and sugar, simmer under the lid for 30 minutes. At the end of cooking, add vinegar.

Arrange the dressing in sterile jars, roll up and put the lids down, cool under a blanket and store in a cellar or pantry.

Enjoy your meal!

Option 2: A quick recipe for borscht for the winter in jars without cabbage

The recipe for the simplest dressing for borscht for the winter without cabbage. To prepare everyone's favorite dish, you will not need to cook sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. Refueling does not even need to be heated separately, which will save time.

Ingredients:

• 1.5 kg of beets;
• 0.5 kg of onion;
• 0.7 kg of carrots;
• 0.7 kg of tomatoes;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• 50 g of vinegar;
• 170 g butter;
• garlic optional.

How to quickly cook borscht for the winter in jars

Chop the peeled onion into small cubes, throw into the oil and put on the stove. Let it fry while you prepare the rest of the vegetables.

Grind beets and carrots in a combine or drive through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount at your discretion.

Grind the tomatoes, you can simply grate or grind with a combine, immediately add to the vegetables, salt, pour granulated sugar into the borscht. Stir, cover and simmer for about 25 minutes.

Pour table vinegar, stir again. Arrange in sterile jars, and immediately roll up the boiling borscht.

It turns out more beautiful if the carrots and beets are rubbed into strips, but it is advisable to increase the cooking time by ten minutes so that all the pieces have time to reach readiness.

Option 3: Borscht for the winter in jars with beans (delicious)

A recipe for a very tasty and practical borscht for the winter in jars, which can also be a great salad, snack or dinner. Any beans: dark, red, white, large, small. Cooking time may increase slightly, as well as taste. In any case, the beans need to be soaked for 5-7 hours, or more.

Ingredients:

• kilogram of beans;
• 2.5 kg of tomatoes;
• 45 g sugar;
• 2 tablespoons of salt;
• 700 g of beets;
• half a kilo of pepper;
• a glass of oil;
• 8 spoons of vinegar.

How to cook

Boil the soaked beans until soft, but be sure to watch. You don't need to overcook the beans, they should stay whole and not cracked. Drain into a sieve or colander.

Chop the tomatoes, put the tomato on the stove. When boiling, a foam will appear, which must be removed. Boil the mass for ten minutes.

Cut the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosche dressing.

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Throw in the beans. Immediately add sugar, leave for another fifteen minutes.

Pour in the vinegar, boil for a couple of minutes and put the borscht with beans in jars, roll up hermetically.

Soaking beans not only allows you to cook the product faster, but also get rid of harmful substances that contain beans. Water before cooking must be drained and replaced.

Option 4: The most delicious borscht for the winter in jars (with pasta)

A variation of beetroot borscht with tomato paste, cabbage is not added to it, only dressing vegetables. This recipe is without tomatoes, but you will need a good tomato paste, not burnt, natural without dyes in the composition. Preparation with preliminary frying of vegetables, which improves their taste.

Ingredients:

• 1400 g beets;
• 600 g carrots;
• half a kilo of onions;
• 30 g of vinegar;
• 260 g of paste;
• 350 g pepper (sweet Bulgarian);
• 25 g sugar;
• 30 g of salt;
• 0.13 liters of oil;
• 0.25 liters of water.

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such dishes are available. Cook the onion in the oil until translucent, but be careful not to burn it.

Peel the carrots, chop them into strips, add to the onions, heat for a few minutes, transfer to a saucepan for cooking dressing, if a saucepan has been used so far.

Grate the beets into strips, add to the rest of the vegetables. Immediately cut the Bulgarian pepper, freed from the insides. Fall asleep after the beets, stir and pour in the prescription water. Cover the pan, simmer the vegetables for a quarter of an hour.

Add pasta, salt, pour prescription sugar into borscht. Simmer for another ten minutes.

Lay vinegar, a table product with a concentration of 9% is used. Stir, boil for a minute and you can send borsch to sterile jars. We roll, turn over.

In this option, you can use homemade boiled tomato, but you will have to increase the rate and reduce water.

Option 5: Borscht for the winter in jars (very tasty of three ingredients)

A recipe for rich and tasty borscht, which is made from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the workpiece can be used as a salad or spread for sandwiches.

Ingredients:

• 1400 g beets;
• 900 g of pepper;
• 1900 g of tomatoes;
• 20 ml of vinegar;
• 120 ml of oil;
• 1.5 tablespoons of salt;
• 65 g sugar;
• 5 g pepper (ground black or a mixture).

How to cook

Chop the tomatoes, put the puree on the stove, boil for ten minutes.

Grate the beets, pour into the tomato. Chop pepper, add next. Boil vegetables with tomatoes for 20 minutes.

Pour in the oil, add salt and sugar, stir, boil for another ten minutes.

Pour table vinegar, after a couple of minutes put the borsch in jars, roll up.

It will be even faster to cook such a borscht if all the ingredients are passed through a meat grinder at once, then boiled.

Option 6: Borscht for the winter in jars with cabbage and beans

According to this recipe, a fairly large portion of the workpiece is obtained. You will need a pot of about 20 liters. If necessary, then proportionally reduce the products. We take white or red beans at our discretion, pour them in the evening and soak in cold water.

Ingredients:

• 1.9 kg of onions;
• 2.8 kg of beets;
• 3.8 kg of tomatoes;
• 80 g of salt;
• 5 kg of cabbage;
• 0.7 kg of beans (weight of dry beans);
• 400 g of water;
• 2 spoons of essence;
• kilogram of pepper;
• 2 cups of oil.

How to cook

Soak and boil the beans in advance so as not to delay the process of harvesting borscht. Drain liquid from beans.

Cut the onion. Heat vegetable oil until almost smokey. Add onion, saute.

Grate the carrot, add to the onion, stir, cook for another five minutes. Vegetables will no longer be fried due to the large amount.

Twist the tomatoes, pour over the vegetables, immediately add half of the prescription water, leave the second part to dilute the vinegar essence. Boil everything together for a minute.

Grate the beets, put in a saucepan. Let everything boil while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same time, chop the pepper. Add everything together to the pot with boiled vegetables. Cook the dressing until it boils, the cabbage will settle, and even decrease in volume.

Add sugar and lay out the beans, cook for ten minutes, pour in the diluted vinegar. After two minutes of boiling, put the borscht into jars.

No need to worry if the borscht for the winter turned out to be too salty or sweetish. This is only an additive for soup, the taste of which can always be influenced during the final cooking of the soup.

Option 7: Borscht for the winter in jars without cabbage in a slow cooker

Another recipe for a simple borscht for the winter without cabbage. It is notable for the fact that vegetables are cooked in a slow cooker in the stew mode, they do not require close attention at all.

Ingredients:

• kilogram of beets;
• 700 g carrots;
• 35 g salt;
• 700 g of onion;
• 350 g pepper;
• 35 g of vinegar;
• 110 g of oil;
• 110 g of paste.

How to cook

Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Pour in the tomato paste, stir.

Transfer everything to a multicooker filled with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open, look at vegetables. If they softened, then add vinegar, stir, simmer for a couple more minutes, arrange in jars. If the vegetables in the borscht are still harsh, simmer until the desired state.

Borscht dressing turns out much more beautiful if you chop vegetables into strips on a grater for Korean salads.

Option 8: The most delicious borscht for the winter in jars without beets

Very often, borscht is prepared without beets, adding only tomato. It is not forbidden to do this, a recipe for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

• cabbage - 2.5 kg;
• 0.9 kg of onion;
• 0.18 kg of oil;
• 0.3 st. Sahara;
• 45 g salt;
• 1.7 kg of tomatoes (can be twisted);
• carrots - 1.2 kg;
• 0.35 kg of pepper (sweet Bulgarian);
• 30 g of vinegar.

How to cook

Chop the carrot into strips, chop the onion. Put all this in hot oil, sauté for ten minutes.

Add chopped cabbage and peppers, cover, wait until the vegetables settle.

Chop the tomatoes, pour into the future borscht. Cook for 15 minutes.

Step 4:
Pour sugar and salt into the borscht, boil for five minutes, pour in the vinegar, mix thoroughly and put the borscht in jars.

Instead of fresh tomatoes, diluted pasta is allowed. In this case, the amount of product and water must be determined independently, since the concentration is different.

Option 9: Borscht for the winter in jars without vinegar (with lemon)

A recipe for a vinegar-free dressing that will still last all winter just fine. It is important to observe sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.

Ingredients:

• 2 kg of red tomatoes;
• half a kilo of onions;
• kilogram of beets;
• half a kilo of carrots;
• 30 ml lemon juice;
• 30 g pepper;
• 1.5 tablespoons of salt;
• 50 g of sugar;
• 0.17 ml of oil.

How to cook

Twist the tomatoes together with bell pepper, put on the stove, let the tomato boil, remove the foam.

Grate the beets, add to the tomatoes, cook for ten minutes.

Cut the carrots and onions, fry in oil until the onion is transparent. Transfer to a saucepan. Salt immediately, add sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Mix and arrange borscht in sterile jars.

Very often, it is recommended that banks not only turn over after twisting, but also wrap them. In fact, when laying out the boiling mass, you can not do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

The recipe for spicy borscht for the winter with hot pepper and garlic. If desired, you can reduce or increase their number, focusing on your taste.

Ingredients:

• tomatoes - 3 kg;
• 3 chili or other pepper;
• 2 heads of garlic;
• onion - 2 kg;
• 1.5 kg of carrots;
• oil - 170 ml;
• 35 g salt;
• ¼ st. vinegar;
• black pepper.

How to cook

Peeled and chopped vegetables (onions, carrots and beets) alternately put in heated oil with an interval of five minutes.

Twist the tomatoes with hot peppers, add mashed potatoes to the vegetables. Stir, boil for a quarter of an hour.

Add pepper, salt and minced garlic. Cook borscht for another five minutes.

Step 4:
Pour vinegar, boil for a minute, put in jars, twist.

In fact, you can add all possible spices, dried herbs, ginger root, fragrant cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when insisting. Especially carefully you need to add laurel. When using the sheet in in large numbers bitterness will appear.

Option 11: Classic borscht for the winter in jars with cabbage

The recipe for real borscht for the winter with beets and cabbage, which will greatly simplify the preparation of dinner, will reduce the time spent in the kitchen. The blank does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.

Ingredients:

• 1500 g cabbage;
• 1500 g of beets;
• 20 g of garlic;
• 1000 g carrots;
• 200 g of water;
• 100 g of vinegar (9%);
• 800 g of tomatoes;
• 200 g of refined oil;
• 800 g of onion;
• 120 g of salt;
• 150 g sugar.

Step by step recipe for classic borscht

Borscht will be tastier if the onion is lightly fried. Cut the cleaned prescription amount into cubes. Measure the oil, pour it into a large cauldron or saucepan, heat it up and add the vegetable. Saute until transparent, then add grated carrots. Cook in oil together for another five minutes.

Grate or chop the beets with a combine, add to the vegetables. Pour in water and simmer for 15 minutes.

Chop the cabbage, no need to crush. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cooking for another five minutes.

Twist the tomatoes, add the tomato to the total mass. You can immediately put salt and granulated sugar. Mix thoroughly. Throw chopped garlic and boil for 12 minutes. Readiness is determined by vegetables. They don't have to be rigid. There is no need to be afraid that the cabbage will turn sour, the tomato will not allow this to be done.

At the last stage, add vinegar to the borscht. Now it is important to mix it well for uniform distribution, boil for another minute.

With a large ladle, spread the workpiece into jars, filling the container to the very neck. Immediately, until the mass has cooled down, put on the scalded lid, roll up the borscht, turn it over.

Banks for blanks are always processed. Most reliable way- sterilize over steam, heat in the oven or pour in a little water and boil in microwave oven. Simple washing with soda or with laundry soap, as they did in ancient times, is not always effective, since the water itself can contain microbes.

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, 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. 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;
• 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, oil.
3. Grated beets and carrots are added to the pan.
4. Chopped sweet peppers and dill umbrellas are also placed there.
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.

Today tochka.net will tell you how borscht dressing is prepared from popular vegetables. Borsch dressing for the winter already in the name itself conceals the decoding of its purpose. So that without problems and unnecessary fuss it was possible to weld borsch. Borsch dressing prepared in advance for the winter will help you.

And if you have your own garden where you grow carrot and beet. then borscht dressing for the winter will allow you to keep these vegetables until the very cold.

Borsch dressing for the winter - ingredients:

• 1 kg beets,
• 1 kg carrots
• 1 kg of onion
• 1 kg of bell pepper,
• 1 kg of tomatoes,
• 200 ml vegetable oil,
• 3 art. spoons of 9% vinegar,
• 0.5 cup sugar
• 0.5 tsp black ground pepper,
• 2 tbsp. spoons of salt.

Borsch dressing for the winter - preparation:

1. Wash and clean vegetables. Grate beets and carrots on a coarse grater. Finely chop the onion. Grate bell pepper on a fine grater.
2. Blanch the tomatoes, peel them and pass through a meat grinder.
3. Add sugar to the beets and put on a slow fire. After the beets release their juice, add fire and simmer the beets, stirring, for 15-20 minutes.
4. Fry the onion in vegetable oil until soft. Add carrots, bell pepper, mix and fry for 7-10 minutes.
5. Add tomatoes, ground black pepper to the frying, bring to a boil and cook for 5-7 minutes.
6. Combine all vegetables in a saucepan, add vinegar, mix well and boil for 2 minutes.
7. Arrange the borscht dressing in sterilized jars and roll up. Turn the jars over, wrap them in a blanket and leave to cool completely.
8. Borsch dressing for the winter is stored in a cool place.

How to cook a classic Ukrainian borscht dressing for the winter

Hello dear friends!

No other cuisine in the world has such an original, tasty and satisfying first course as borscht. No wonder he won the hearts of the hostesses in different countries, and in 2015 borscht with donuts became the TOP dish in the best English restaurants.

You can cook borscht all year round, because its recipe includes products that are stored for a long time. But now in urban apartments there are practically no places to store beets, carrots and cabbage until the next harvest. Yes, working housewives also do not have enough time to stand at the stove for hours.

But there is a great opportunity in summer or autumn, when there are a lot of fresh vegetables, to make preparations in order to cook at the right time delicious borscht, no worse than usual, but 4-5 times faster.

There are a lot of homemade recipes - a classic dressing, with mushrooms, with beans and beans, with various types cabbage, with meat. Today we will tell you how to prepare homemade borscht dressing for the winter with bell peppers, tomatoes, carrots and other vegetables and seasonings.

Pepper gives borscht a very original, slightly piquant taste, and such borscht is also considered a classic, although bell pepper is a rare guest in traditional Ukrainian cuisine. By the way, this dressing diverges "with a bang" not only in the first course, but also as a seasoning for meat - its sweetish taste perfectly sets off the fried meat. cutlets, chops and meatballs.

Therefore, we recommend preparing borscht dressing with a margin - it definitely will not disappear. This recipe is used in industrial scale for the preparation of dressings by many canneries in Balkan countries and in Belarus, as well as tested many times by our hostesses.

The recipe is designed for 10 half-liter jars for seaming (it is better not to use reusable lids - or then store the dressing in the refrigerator or cellar).

Components:

• 3 kg of beets;
• 1 kg of carrots;
• 1.5 kg of onions;
• 1 kg of bell pepper (preferably red or yellow, green is not suitable);
• 1 kg of tomatoes;
• 300 ml of refined sunflower oil;
• Salt - 3 tbsp. sugar - 200 grams, ground pepper.

Step by step recipe

1. Preparation of jars - wash and dry in the oven.
2. Wash all vegetables thoroughly and remove skins and stalks. Grate beets and carrots on a coarse grater or straws (as in Korean). Onion cut into half rings.
3. Pepper cut into strips.
4. Pour boiling water over the tomatoes, remove the skin and chop. You can just run it through a juicer.
5. Pour beets with sugar, tamp and set aside for 15 minutes.
6. Stew onions in vegetable oil until half cooked, add carrots and simmer for another 15 minutes, stirring constantly.
7. Separately, stew the beets in their own juice - grated for 15 minutes and straws for 20 minutes.
8. Pour tomato juice (it can be replaced with 0.5 liters of prepared pasta or sauce) into the frying pan and simmer for 5 minutes.
9. Add bell pepper and stir constantly to bring to readiness - it will take 7-8 minutes from the moment of boiling.
10. Combine the mixture with beets, salt and pepper.
11. Stew everything together for 5 minutes and put it in heated dry jars, pour 1 teaspoon of vinegar on top of the dressing.
12. Next, put the open jars in a warm oven and heat for 5 minutes at a temperature of up to 150 degrees. Due to this, a protective crust forms on the surface and the dressing can be stored unchanged for 2-3 years. Roll up the lids. No need to flip! Just wrap until cold.

Recipe Harvesting borscht dressing for the winter

cooking method

Wash and clean all vegetables thoroughly.
Three carrots, beets and onions on a coarse grater and fry for about a quarter of an hour over low heat.
Cut the bell pepper into small pieces.
Tomatoes must be peeled. To make it easier, lower the tomatoes one by one, first into boiling water, and then into cold water and the skin will come off. We wipe the peeled tomatoes.
In a container of a suitable size, put the fried mixture of vegetables, add bell peppers and tomatoes. It is necessary to simmer the whole mixture for about half an hour, and then add greens, salt, garlic, sugar and bay leaf. Then simmer for about five more minutes.
We lay out the finished preparation of borscht dressing for the winter in clean, dry jars, close the lids.
Borsch dressing according to this recipe is completely ready after it has completely cooled. Cool the jars by covering them with a warm blanket.
With such a preparation at hand, in winter you will only need to cook the broth, throw potatoes and ready-made dressing.

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Personal impressions about the recipe:

A simple preparation will allow you to quickly cook delicious borscht!
Result
Cooking borscht usually takes a lot of time, so I highly recommend preparing borscht dressing for the winter, which will save a lot of time.

Vegetable dressing for borscht for the winter consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

Ingredients:

• Beets - 2 kilograms
• Onion - 0.5 kilograms
• Sweet red pepper - 0.5 kilograms
• Carrots - 0.5 kilograms
• Tomato juice - 500 ml
• Hot peppers - 1 piece
• Garlic - 5 cloves Vinegar 3% - 0.25 cup
• Vegetable oil (sunflower) - 1 cup
• Sugar - 0.5 cups
• Salt - 0.5 tablespoons

Cooking:

That's what I like about this wonderful borscht dressing "Torchin at home" is that it can not only cook borscht quickly and "don't cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

Ingredients:

• 3 kg beets
• 1 kg onion
• 1 kg carrots
• 3 kg sweet pepper
• 2 kg tomatoes
• 1/2 st. l. Sahara
• 1/4 tsp citric acid
• 150 ml. 9% table vinegar
• 3/4 cup vegetable oil
• 3 bay leaves
• 1 bunch parsley and dill

Step by step cooking recipe with photo:

1. Prepare products:

Put jars for sterilization. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beets throughout the year, but it is the young beets that carry the aroma, color, and most importantly the density, which is absent from the beets that have already “lain down”. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop. We clean the onions.
We rub the beets on a coarse grater. We rub carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.

We cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful. Cut the tomatoes into small cubes or punch with a blender.

The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

2. Cooking:

We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - over high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so do not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Stew dressing for borscht for the winter over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped greens and simmer for another minute.

We shift the dressing for borscht into a pasteurized jar, and close it with a sterile lid. There is a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored dry and dark place at room temperature.

Universal vegetable dressing for the winter with beans

This dressing is suitable for preparing first courses (borsch, cabbage soup), second courses (vegetable stew) and can be used as a salad.

• Beans - 0.5 kg
• Tomatoes - 1.5 - 2 kg
• Bulgarian pepper - 1 kg
• Carrots - 1 kg
• White cabbage - 2 kg
• Sunflower oil - 0.5 l
• Salt - 3 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Vinegar 9% - 150 g.

Yield 12 half-liter jars.

Cooking:

Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, wash and grate on a coarse grater. Shred the cabbage.

Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.

For 15 min. until ready, add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.

Put the finished dressing in sterile jars, put them on the lids, wrap them up.

Vitamin borscht dressing

This dressing can be used in winter for first and second courses.

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans gas stations.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in the preparation of second courses instead of salt, fresh vegetables and herbs are at hand all winter. The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what. You can also chop celery and hot fresh peppers into the dressing.

• 1kg carrots
• 1kg onion
• 1kg bell pepper
• 1 kg of tomatoes.
• 2 bunches of dill and parsley ~ 300g
• 500-700g rock salt

Cooking:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens. Now we need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed. I load the rest of the vegetables, salt into the basin and mix well again. We taste for salt - it should be hard salted.
Wash the jars hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

Recipe for harvesting pickle for the winter

You will need:

• 1.5 kg fresh cucumbers,
• 500 g of onions and carrots,
• 300 g tomato paste,
• 250 g pearl barley / rice,
• 125 ml vegetable oil,
• 100 g sugar
• 50 ml of vinegar,
• 2 tbsp salt.

Cooking:

How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely, preparing dressings for soups in the summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such blanks!

Dressing for borscht and soup for the winter with tomatoes

We will need:

• Onion - 1.5 kg
• Carrots (red) - 1 kg
• Pepper - 1.5 kg
• Tomatoes - 3 kg
• Vegetable oil - 0.5 cups (or less)
• Salt - to taste

Cooking:

Peel and cut the onion into cubes, put it in preheated vegetable oil, fry over medium heat until light - golden color Don't forget to stir so it doesn't burn.

While the onion is frying, we will wash the carrots, peel and cut them into thin beautiful strips, you can rub it on a grater, but appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.

During the frying of onions with carrots, we wash the pepper (it is better to take different colors- so much more beautiful and tastier). We clean the seeds and cut into large strips (or as you are used to), put them on the onion with carrots and fry again over medium heat until the liquid evaporates.

Now we add tomatoes (here again - not yet certain rules: you can peel them and cut them into cubes, you can twist through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are preparing a universal dressing for both soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

Recipe for spicy dressing for borscht for the winter

Ingredients:

• 3 kg each of beets, tomatoes and sweet red peppers
• 2 kg of onions and carrots
• 6 heads of garlic
• 4 pods of hot pepper
• 2 cups vegetable oil
• 1.5 cups sugar
• 5 tbsp salt

Cooking method:

How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes by scalding them with boiling water, then twist in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat.

Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming prevents the risk of damage to the workpiece, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table) can be added to the dressing in an amount of 50 to 100 ml - to taste.

Refueling for the winter for borscht with cabbage

Many hostesses prefer to prepare preparations for soups. After all, in summer time much easier to buy everything necessary products, while you get a ready-made dish, which will be enough to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·

• Tomatoes -1 kg;
• Beets - 1 kg;
• Sweet pepper - 1 kg;
• Carrots - 700 grams;
• Cabbage - 1 pc;
• Onion - 700 grams;
• Hot pepper - optional;
• Vegetable oil;·
• Salt and sugar to taste.

Cooking:

To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.

Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater. Finely chop the onion in the same way.

If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell peppers.

Vegetables need to be fried in vegetable oil - first we fry onions, carrots, add pepper, then spread the beets and fill it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.

Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

Borsch dressing for the winter from beets

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it’s a matter of minutes!

Yield: about 12 cans of 0.5 l

Ingredients:

• beets 3 kg
• carrots 1 kg
• onion 1 kg
• sweet pepper 1 kg
• tomatoes 1 kg
• 1 cup of sugar
• 3 tbsp salt
• 1 glass of vegetable oil
• 125 ml (half a thin glass) vinegar 9%

Cooking:

Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots the same way.
Pepper cut into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up. In winter, just boil the broth, season it with cabbage, potatoes (I cook without it), boil it a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

Simple dressing for borscht - freezing

• Onion - 1kg
• Carrots - 1kg
• Bulgarian pepper (preferably different colors) - 1 kg
• Tomatoes - 1 kg
• greens - parsley and dill.

Don't let the presence of tomatoes bother you, they become a little different when frozen, but they give a wonderful taste.

Simple dressing for borscht (freezing) - how to cook:

Everything needs to be cut into strips and cubes. Pass the carrots through a combine, on a medium grater (almost like a Korean one, but you can grate as you like), cut the pepper into strips.

Tomatoes and onions cut into medium and small cubes. Greens just chop. To mix everything.
Fold in ordinary plastic bags and twist the “sausages” (it’s more convenient to break off as much as you need later).

You can also freeze in plastic containers, but then it is not very convenient to extract portions from them and, importantly, they take up much more space in the freezer.