Borscht for the winter in jars - simple recipes You will lick your fingers. Dressing for borscht for the winter with beets

I really like making blanks. These are the ones that reduce cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. He opened the jar and fed the family. And now I’ve also started sealing the borscht in jars for the winter. It's also convenient. The vegetables are already prepared, all that remains is to lower them into the broth and add spices. As a result, you will spend only 20 minutes on a delicious soup, provided you have prepared the broth in advance.

Of course, the recipes are all different, we can put cabbage in the borscht dressing and replace the tomatoes with tomato paste. Or we can actually prepare a hearty dish if we add some beans. In general, today I have made a selection of 6 recipes that (in my opinion) are the most successful and are ready to satisfy every taste. After all, some people like red soup with sourness and add vinegar, while others do without it.

I also like this preparation for the winter because it collects all the ugly vegetables: small, twisted carrots, small beets. The appearance does not affect the taste at all, and we have an almost waste-free production.

One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close a half-liter bottle, you can immediately use it for three liters of water. Only the potatoes will need to be cut. And we’ll put everything else, even the cabbage, in jars.

By the way, I would like to draw your attention to the fact that you should not use enamel dishes for stewing vegetables. The dressing in it constantly burns. Based on the experience of many housewives.

Jars can be used of any size, but it is always more convenient to empty a half-liter or 700 gram container. Rather than opening a two-liter bottle and being afraid that the remaining product will become moldy.

You can use any lids. But for storage in an apartment, it is better to take metal ones with a screw or a locking key.

There are many ways to prepare vegetables: they can be cut into cubes, strips, or twisted in a meat grinder or blender. It's up to your taste. My family likes their soup to have something chewy. My husband explains this by saying that he gets full faster this way. Well, maybe.

Compound:

1.2 kg beets,
900 g cabbage,
600 g bell pepper,
tomatoes - 900 g,
500 g onions,
500 g carrots,
vinegar 9% - 4 tbsp.,
1 tbsp. granulated sugar,
salt - 1 tbsp,
120 ml sunflower oil,
8 cloves of garlic.

We wash the tomatoes and cut them into slices. We put them immediately into a large container in which they will be stewed.
We cut out the tail and seeds from the peppers and cut them as usual.

Cut the onion into pieces or half rings.

Chop the carrots on the middle side of the grater. Remove the peel from the beets and chop into pieces.

Pour half a glass of sunflower oil into a common container with vegetable mass.

And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.

During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.

As soon as the vegetable mass begins to boil, pour in the vinegar.

After 45 minutes, add salt, sugar, chopped garlic and cabbage to the vegetables.

Stir and simmer for another 10 minutes without removing the lid.

Place the vegetable mixture in sterile jars. Place a knife under the glass container to prevent it from cracking.

Screw on the lid and wait for the containers to cool.

Bon appetit!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are drops in temperature at night, and therefore many housewives are already picking green fruits from tomatoes. They are put in the closet to turn red.

But, you see, those tomatoes that grew in summer and are saturated with the sun are much more aromatic and tastier. Therefore, if you are preparing a dressing for borscht in the fall, you can add tomato paste. It will add the desired sweetness and color to the entire preparation.

Composition for 5 liter container:

500 g sweet pepper,
5 onions,
550 g carrots,
1 kg of tomatoes,
head of cabbage,
beets - 800 g,
10 garlic cloves,
2.5 tsp salt,
granulated sugar - 4 tsp,
6 tbsp. tomato paste,
6 tbsp. vinegar 9%,
130 ml sunflower oil.

Let's start with the onion. We clean it, cut it as you like and fry it in vegetable oil until soft. This will take 5 minutes.

Chop the carrots and place them on the onion. Fry for another 4 minutes.

We take all the substandard tomatoes and grind them in a blender.

Remove the seeds and chop the pepper.

Place the tomatoes and peppers in a common pan and cook covered for about 8 minutes.

Then we grate the beets and send them to simmer.

Add vinegar, add salt, sugar and cook under the roof for 30-35 minutes.

Then chop the cabbage, garlic and tomato paste. Simmer for 10 minutes.

We fill sterile jars and disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that germs do not get into the preservation.

And screw the lids on the containers. We wait for the gas station to cool completely and put it in the basement for storage.

A very tasty recipe for preparing beans for long-term storage.

I really like salads with beans. Both canned and regular. I love the soft feel of these beans.

This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be placed in a pan with plain water and boiled. The soup comes out even faster.

Compound:

1.2 kg beets,
1.2 kg tomatoes,
500 g peppers,
600 g carrots,
400 g onions,
250 ml sunflower oil,
90 ml vinegar 9%,
salt - 1 tbsp,
100 g granulated sugar,
0.3 kg beans.

Fill the beans with cool water, it is better to do this in the evening.

In the morning, pour them into a saucepan and fill with water so that it covers the beans somewhere on the knuckle.

Place on the stove and boil until almost done and drain off all the remaining liquid.

Now let's move on to the rest of the ingredients. Wash the carrots and beets thoroughly, peel and grate them.

We wash the pepper, remove the center and cut into strips. Chop the onion into half rings.

We pass the tomatoes in a food processor or using a meat grinder.

Pour tomatoes and vegetable oil into a common pan.

Bring this mixture to a boil, then add the beets. To prevent it from losing color, pour 40 grams of vinegar on it.

Stir, bring to a boil and cook for 10 minutes.

Then add the onions and carrots and cook again for 10 minutes.

All that remains is to add pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour in another 40 g of vinegar.
We sterilize half liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This preparation is perfectly stored in the apartment.

In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.

How to cook borscht for the winter without pepper and cabbage (without sterilization)

Bell pepper has a peculiar taste; not everyone likes it. For example, my mother does not eat these fruits boiled or stewed. We plant it only for ordinary vegetable salads, to eat raw.

Naturally, that’s why we cook borscht without it. The composition of products that I have given in this recipe is the most suitable for my family. Because this is the soup we like to add fresh cabbage to. Naturally, I won’t put it in jars.

Ingredients:

2 kg beets,
1 kg carrots,
1 kg of onion,
2 heads of garlic,
tomato paste - 380 grams (1 can),
sunflower oil - 200 grams,
250 ml water,
vinegar 9% - 4 table. spoons,
granulated sugar - 2 table. spoons,
salt - 1 table. spoon.

Spices:

ground black pepper,
dried parsley and dill,
Bay leaf.

Cut the onion into pieces. Fry it in a hot frying pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. Add parsley, pepper and dill.

Add 70 g of tomato paste to this mass, mix and simmer for another 5 minutes.

Using a food processor, chop carrots and beets.

Pour carrots and beets into the pan. Pour in 1 glass of water so that the vegetables give more juice. We are waiting for the mixture to boil.

Then pour sunflower oil into it, add onion and tomato.

Pour in vinegar and season with salt and sugar.

And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, add bay leaf.

Place the mixture into sterile jars and cover with lids.

You can also store it at room temperature.

Borscht dressing made from beets without tomatoes - “Finger lickin’ good” recipe

No tomatoes? Well, you can take tomato paste. Just read its composition carefully before purchasing. There should not be anything unnecessary, such as modified starch and other nonsense.

We also remove the acetic acid and add a little lemon for taste. At the same time, it will also act as a preservative.

Ingredients:

vegetable oil - 500 ml,
citric acid - 0.5 tsp,
6 tbsp. tomato paste,
beets - 2.5 kg,
onion - 500 g,
sweet pepper - 500 g,
salt – 1 tbsp, granulated sugar – 1.5 tbsp.

Cut the onion into cubes or grate it.

Pour a little oil into a deep frying pan and fry the onion until softened, add grated carrots to it.
Cook for 5 minutes.

Grate the beets on a coarse grater.

Place the beets in the heated oil. Place the chopped pepper on it.

And then stewed onions and carrots.

Turn on low heat and simmer until the beets give juice. This will take about 30 minutes.

Then add tomato paste. Pour in salt, sugar and a little citric acid. Cook for another 20 minutes.

We taste it and put it in jars without removing the pan from the heat. If your beets have given too little juice, the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This recipe is suitable for people with high stomach acidity. For whom the word “vinegar” immediately causes an attack of heartburn. But this does not mean that you need to give up borscht!

There is a wonderful video recipe for making a delicious dressing.

The video describes the entire process step by step, in great detail and clearly. I think it won’t be difficult to reproduce these steps in your kitchen and with your own products.

Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!

Dressing for borscht for the winter, which is made with your own hands from fresh vegetables, is a real find that makes life easier. This is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with this borscht dressing is prepared within a few minutes;
There is no need to dirty your hands and table, and ultimately the entire kitchen;
Use as a separate dish - even just with bread;
If you refuel today (end of summer, beginning of autumn), you can save your family budget;
This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will need:

beets – 2 kg;
tomato – 1.5 kg;
sweet pepper – 800 gr;
onions – 800 gr;
carrots – 1 kg;
sugar – 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic – 50 gr.;
vegetable oil – 300 ml;
citric acid – 0.5 tsp;
table vinegar – 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two utensils to save time.

Onions can be fried together with pepper until golden brown in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a tasty dressing, let's take:

beets – 3 kg;
tomatoes – 2.5 kg;
carrots – 2 kg;
onion – about 1 kg;
greens - 3 large bunches;
vegetable oil – 300 ml;
vinegar – 100 ml;
salt – 4 tbsp. l.;
sugar – 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! With this easy and very tasty recipe, your borscht will be praised by the whole family.

On my website there are fresh canning recipes:

In harsh winter conditions, the human body often receives very few beneficial vitamins. This occurs due to a lack of vitamins in fruits that grow in winter. As a result, a person develops vitamin deficiency.

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing made according to a traditional recipe.

Required:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onion - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets and carrots and peel them. Then I cut them.
I clean the cabbage from excess leaves and cut it into strips
I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt and sugar. Stir until the contents of the pan soften.
After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I place the jars with the preparation under a blanket or blanket for cooling.

A classic borscht dressing without vinegar is an ideal recipe for a housewife who cares about her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real housewife and a beginner in the business can prepare it.

To prepare we will need:

beets - 1.6 kg;
carrots - 900 gr;
bell pepper - 900 gr;
onion - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
I cut the pepper into cubes or a cutter and also add it to the pan.
I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
I simmer for another 10 minutes.
I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

And these are not all the blanks, the best ones are below and above in the links:

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

beets - about 2 kg4
sweet pepper, onion - 0.5 kg respectively;
garlic - 1 clove;
tomato juice – 500 ml;
vinegar (either 3% or 9% is suitable - about a quarter cup, a little less);
oil (vegetable) - 1 cup;
sugar - 0.5 cups;
salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (you get a more classic taste of the dressing) and one chili pepper for piquancy.

Preparation:

I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
I grind the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should cook in about an hour, remove from heat.

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Boil a rich broth and add our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!

Such a first course as borscht surprises with its nutritional composition, satiety, and pleasant taste characteristics. The most important thing is to know how to prepare borscht dressing for the winter with beets, carrots and cabbage. Available recipes from the Internet allow you to prepare delicious borscht in a jar.

In addition, you do not have to freeze cabbage and other vegetables, as a result of which the maximum of useful components can be preserved. The first dish will be very tasty and nutritious. It is not surprising that dressing for borscht or soup, properly prepared and pre-rolled into jars, will become a worthy basis for a first course in the cold season.

Vegetable dressing for borscht
Simple cabbage dressing
Borscht dressing with potatoes
Beetroot dressing

Classic borscht dressing for the winter

How to cook borscht for the winter in jars? A classic recipe will help you understand how best to cope with the culinary task at hand.

Ingredients:

A kilogram of tomatoes;
approximately 0.5 kg each of pepper, carrots and onions;
a couple of large heads of cabbage;
glass of water;
a teaspoon of vinegar;
sunflower oil;
sugar and salt (in equal proportions).

Cooking method:

1. Peppers and tomatoes are washed, peeled and very carefully cut into medium-sized pieces. It is advisable to preserve the vegetable juice to improve the taste of the dressing.
2. Pour water, vinegar, and vegetable oil into the pan. Everything is poured into a saucepan where the borscht dressing will be prepared.
3. Bell peppers are cleared of seeds and cut into thin strips.
4. Place the tomatoes in a pan. Turn on a small fire. After a while, add bell pepper.
5. The onions are chopped, after which they are sent to the rest of the vegetables.
6. Mix the vegetables thoroughly. Add sugar and salt.
7. At the next stage, grated carrots are added.
8. Banks are prepared in advance. Baking soda is used to wash containers, as it is recognized as safe. The most important thing is to thoroughly rinse the baking soda off the jars. Use intact and sealed jars. Clean containers are placed upside down on the tier for sterilization. The lids are placed next to the jars. 15 minutes are allotted for sterilization. It is advisable to boil the lids in water for 5-7 minutes.
9. At the next stage, add finely chopped cabbage. This dressing with cabbage will definitely please you with its nutritious composition and impeccable taste.
10. Cook all components for about 5 minutes after the dressing boils. The cabbage should remain crispy.
11. Hot dressing is placed in jars, which are covered with a lid and rolled up with a special key for preservation.
12. The dressing is wrapped in warm clothes. In the future, you can store it in the freezer or cellar.

Note! Such simple recipes allow you to prepare a very tasty dressing for the whole winter. Many housewives will note the amazing ease of preparing the dish and will be able to please their family with nutritious, tasty first courses. In addition, the classic borscht dressing with cabbage pleases with a truly amazing and harmonious taste, although it is simple and even novice housewives can handle its preparation.

Vegetable dressing for borscht

In some cases, you can prepare borscht for the winter even without cabbage. In addition, the dressing promises to be tasty and nutritious. The most important thing is to choose quality products.

Ingredients:

1 kilogram each of fresh tomatoes and bell peppers, carrots and onions;
3 kilograms of beets;
greenery;
250 milliliters of sunflower oil;
8 tablespoons sugar;
3 tablespoons salt;
2 glasses of water;
150 milliliters of 9% vinegar.

Cooking method:

1. Initially, all vegetables are thoroughly washed and chopped. The beets are grated.
2. Pour oil into the prepared container, add grated carrots and cook. Then the onion is cut and added to the rest of the products. Cook for 10 minutes.
3. At the next stage, add beets and pour water. Cook for 15 minutes.
4. Now throw in the pepper, cut into thin strips.
5. Add diced tomatoes.
6. Add salt and spices to the borscht and cook for 10 minutes.
7. At the final stage, add the greens, mix and simmer for up to 5 minutes.
8. The finished dish is placed in jars. Roll up the lids. It is best to place the jars under a blanket to cool.

Many housewives are interested in whether it is possible to prepare a delicious base for soup and borscht without cabbage. In fact, such recipes are ideal for preparing delicious original borscht in winter.

Simple cabbage dressing

If desired, you can roll up a dressing that will contain a minimum of ingredients and cabbage will become the base. This cabbage dressing for borscht is ideal for preparing winter preparations. In addition, such simple recipes are becoming increasingly popular in the 21st century. How can you prepare the dressing?

1. Initially, beets are prepared. It is washed, cleared of skins and roots, and crushed with a grater. You will need 800 grams of beets for a rich taste.
2. Now they are working on a head of cabbage. All the top leaves are removed from it. The stalk must be removed. A head of cabbage is chopped into thin strips.
3. Wash the carrots, peel the tops and roots. Grate carrots. Taking into account the fact that carrots give the taste of borscht, it is recommended to take 500 grams.
4. The peeled onion is washed and chopped.
5. Peel the tomatoes and cut them into large cubes or thin slices. For a harmonious taste of the dressing, you will need 500 grams of tomatoes.
6. Pour vegetables into a large container. Add water, 100 milliliters of vegetable oil, and spices. Cook the dish for up to 20 minutes.
7. At the end of cooking, pour 50 milliliters of vinegar and mix thoroughly. After this, remove from heat.

The prepared dressing is placed in glass jars and preserved. Sugar and salt are added before preservation.

Important! Many housewives are ready to note that preparing such borscht dressing for the winter can be done without any extra effort. The most important thing is to carefully study the cooking recipe and understand how best to prepare a delicious dish. In addition, such a dish can even be stored in the freezer, being confident that the vegetables have already retained their nutrients.

Borscht dressing with tomato paste

How to prepare a dressing for borscht with tomato paste? In fact, even such a dish can be prepared easily and quickly. The most important thing is to carefully study the recipe.

Ingredients:

a kilogram of tomatoes, carrots, fresh cabbage and onions;
1.5 kilograms of beets;
500 grams of sweet red pepper;
a glass of vegetable oil;
100 grams of sugar;
chopped garlic;
salt and spices;
half a glass of vinegar 9 percent;
4 tablespoons of tomato paste.

Cooking method:

1. Finely chop the onion into cubes, as it will later be used as a basis for frying.
2. The remaining vegetables are finely chopped. Chopped vegetables are mixed with each other, poured with water and vinegar, vegetable oil, sugared and salted.
3. The base of the preparation is stewed for about 15 minutes. Then add the garlic and leave on low heat for about 4 minutes.
4. The finished borscht is poured into glass jars and sealed. The preservation is left under a blanket to cool. Subsequently, the dressing is stored in a cool place.

Having prepared a similar dressing for preparing delicious winter borscht, you can be sure that even in the cold season you will be able to eat perfect and nutritious first courses.

Borscht dressing with potatoes

The dressing can even be prepared with the addition of potatoes. What is the best way to handle such a culinary challenge?

Ingredients:

1.5 kilograms of potatoes;
kilogram of cabbage;
500 grams of carrots, beets and onions;
250 grams of bell pepper;
1.5 kilograms of ripe tomatoes;
a glass of vegetable oil;
a tablespoon of sugar;
2 tablespoons each of salt and vinegar.

Cooking method:

1. Vegetables are washed, peeled and chopped. Carrots, tomatoes and beets are processed in a food processor, potatoes are cut into small cubes, cabbage is chopped into strips, and onions are chopped.
2. Now fry the onions. Carrots and beets are added to it. Everything is simmered for 15 minutes. The presence of such roasting allows you to prepare a delicious dressing with the addition of potatoes.
3. At the next stage, add tomatoes, spices and vinegar.
4. Add cabbage, potatoes, bell pepper. Simmer everything for about 1 hour.
5. Borscht is poured into jars and rolled up.

Advice! In what cases do we prepare such a dressing? It is best to use potatoes for classic borscht, since even in winter you want to enjoy a real first course.

Beetroot dressing

The beetroot dressing is also worthy of attention. How to prepare beetroot dressing? In fact, this recipe is considered one of the simplest.

1. Vegetables are washed and peeled. Grate carrots and beets. Onions and peppers are chopped into cubes.
2. Peel the tomatoes and grind them with a blender or meat grinder.
3. In a saucepan, lightly fry beets with sugar and carrots in vegetable oil. Then add water and simmer.
4. After a couple of minutes, add the remaining vegetables, 200 grams of sugar and 100 grams of salt.
5. Boil everything thoroughly, since the workpiece should be almost ready.
6. Add vinegar and boil for about 5 minutes.
7. The finished dressing is immediately sealed in jars.

This beetroot dressing is considered one of the best.

Dressing for borscht for the winter is the best option for preparing a tasty and healthy first course. In addition, different recipes allow you to choose which dressing to prepare for further long-term freezing. Properly prepared dressing will be better, more nutritious and tastier than frozen vegetables.

Preparing borscht for the winter will save a lot of time spent in the kitchen in the future. There is no need to additionally chop vegetables. A homemade snack from fresh vegetables makes life much easier, especially for young housewives.

A simple recipe for preparing classic borscht for the winter with beets and cabbage will greatly simplify the preparation of aromatic soup.

Ingredients:

1.5 kg cabbage;
1.5 kg beets;
20 g garlic;
1 kg carrots;
250 ml water;
100 g vinegar (9%);
1 kg of tomatoes;
200 ml vegetable oil;
800 g onions;
120 g salt;
150 g granulated sugar.

Step by step recipe:

Prepare, wash vegetables, remove inedible parts.
Pass the chopped vegetables through a meat grinder or food processor.
Chop the heads of cabbage.
Fry onions and carrots.
Take a large saucepan, put the vegetable mixture in it, add fried onions, carrots, and garlic. Mix.
Cook for about 15 minutes.
Pour in oil, water, salt. Add vinegar and sugar.
Simmer the salad over low heat, stirring until done.
Determine readiness by the softness of the vegetables.
Pour the salad into sterilized jars. Roll up.

Video “Cow parsley for the winter”

From this video you will learn a recipe for delicious borscht preparation for the winter.

Options for canned beetroot

Beetroot soup for the winter can be prepared from a different set of products, but it will definitely contain beets.

There are housewives who do not like cabbage in borscht. You can prepare twists without this vegetable. They are in no way inferior in taste to the previous version.

List of ingredients:

sweet pepper - 500 g;
tomatoes - 2.5 kg;
beets - 500 g;
vinegar - 7 tbsp. l.;
salt - 2 tbsp. l.;
granulated sugar - 3 tbsp. l.;
vegetable oil - 1 multi-cup.

How to cook:

Pre-rinse and peel the vegetables.
Grate the carrots.
Chop the onion into strips.
Place the carrots and onions in the multicooker bowl and turn on the “Stew” mode.
Remove seeds from peppers and chop into strips.
Grind the beets.
Puree the tomatoes.
Add the remaining ingredients to the stewed carrots and onions.
Add salt and sugar.
Continue simmering for about an hour.
Before finishing, add oil and vinegar.
Fill the preservation container with salad and store it.

With beans

Borscht with beans turns out to be satisfying and practical. Legumes are a great substitute for potatoes. In addition to dressing for borscht, this salad can be an excellent snack or dinner. Any beans will do, but not canned ones.

Required:

1.5 kg beets;
1.5 kg of onion;
2 kg of tomatoes;
1.5 kg carrots;
1 kg beans;
1 kg bell pepper;
250 ml oil;
2 tbsp. l. salt;
50 g sugar;
8 tbsp. l. vinegar.

Preparation:

Soak the beans overnight.
Boil the soaked beans until soft, but do not overcook.
Prepare and wash the vegetables. Blanch the tomatoes.
Grind the root vegetables in any convenient way.
Cut tomatoes and peppers into cubes.
Place the prepared mixture into a large container.
Add water, butter, sugar, salt. Cook for 20 minutes, stirring.
Add beans and vinegar to the boiled mixture and simmer until done.
Roll the hot preparation into jars.
Store in a cellar or any cool place.

With bell pepper

The sweet bell pepper will make the soup special. You can use red and yellow varieties.

Components:

bell pepper - 1 kg;
carrots - 1 kg;
beets - 2 kg;
ripe tomatoes - 1.5 kg;
greens - to taste;
onion - 1 kg;
vegetable oil - 250 ml;
sugar - 150 g;
salt - 70 g;
vinegar (9%) - 200 ml;
water - 400 ml;
spices - to taste.

Cooking method:

Rinse and peel the vegetables.
Cut the pepper in half, remove the seeds, cut into cubes.
Peel the onion and chop into small cubes.
Grind the remaining ingredients in a meat grinder or blender.
In a large container, mix the vegetable mass, except pepper.
Place on the stove, pour in oil, simmer for a quarter of an hour.
Add pepper and bring to a boil. Add water, sugar, salt.
Simmer for another 25 minutes. Before the end of cooking, add the greens.
Divide the mixture into prepared jars and roll up.
Store borscht in a cool place.

Beet soup, cooked according to the recipe without vinegar, can be fed even to small children.

Required Products:

beets - 2 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onions - 1 kg;
salt - 2 tbsp. l.;
2 tbsp. l. Sahara;
200 ml sunflower oil.

Cooking steps:

Wash and peel the vegetables.
Grate the root vegetables.
Chop tomatoes and peppers into cubes.
Cut the onion in any way.
Stir the mixture and simmer for 20 minutes.
Add salt, sugar, pour in oil.
Stirring and simmer for another 15 minutes.
Preserve, wrap in warmth.

With green tomatoes

If you have a lot of green tomatoes in stock, you can use them to prepare the dressing.

Required:

3 kg beets;
2 kg of green tomatoes;
1 kg of onion;
1 kg carrots;
2 heads of garlic;
5 tbsp. l. Sahara;
1.5 tbsp. l. salt;
1.5 tbsp. l. sunflower oil;
1.5 tsp. vinegar essence.

Cooking process:

Grind all vegetables in any convenient way.
Take a large saucepan, add the vegetable mixture, except garlic.
Add salt, sweeten.
Place the container on the stove and simmer for about an hour.
Grind the garlic in a garlic grinder.
Add garlic, add vinegar, cook for another 15 minutes.
Transfer the finished dish into jars, preserve, and let cool.

Green tomatoes make the borscht look unusual and appetizing.

Branded dressing from Alla Kovalchuk

Borscht dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare; soup based on it takes about half an hour to cook. The preparation can be used to prepare sauce for pasta, cabbage rolls, stuffed peppers, and eaten as a salad.

Regarding preparation:

Prepare vegetables, wash and peel.
Grate 1.5 kg of beets and 500 g of carrots on a coarse grater.
Chop 500 g of multi-colored bell pepper into cubes.
Grind 500 g of onions.
Finely chop the greens.
Pour boiling water over 0.5 kg of tomatoes, remove the skin, and chop with a blender.
Heat vegetable oil in a frying pan and fry the beets. Sprinkle with vinegar to preserve color.
Add tomato mass to the fried beets, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until done.
In another frying pan, fry the onion and carrots until light golden brown, add the pepper cubes, and fry until tender.
Combine the fried vegetables, mix thoroughly, add salt and sweeten.
Pour in a little water and simmer for another 3-5 minutes.
At the end of cooking, add the greens, mix thoroughly, put into sterilized jars, preserve, and put away for the winter.

Fans of spicy food will appreciate the recipe for a spicy borscht dressing for the winter.

Ingredients:

3 kg beets;
3 kg of tomatoes;
3 kg of sweet red pepper;
2 kg of onion;
2 kg carrots;
5 heads of garlic;
4 pods of hot pepper;
2 cups vegetable oil;
1.5 cups sugar;
5 tbsp. l. salt;
vinegar - to taste.

Cooking method:

Scald the tomatoes with boiling water, remove the skin, grind in a meat grinder or mash with a blender.
Drain the tomato mass into a large container, pour in the oil, add sugar, salt, and bring to a boil.
Chop pepper and onion.
Cut carrots and beets into strips.
Remove the seeds from the hot pepper and chop with garlic.
Add the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring.
At the end, add hot pepper and garlic.
Simmer for another 5 minutes.
The spicy seasoning is ready. You can roll it up for the winter and enjoy the piquant taste.

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of unsightly shape - small beets, crooked carrots, which make no sense to store.

This dish must contain beets. What ingredients to supplement it with is up to you to decide. This could be onions, carrots, tomato paste, cabbage and even potatoes.

Algorithm for preparing borscht from stock:

Boil meat broth.
Add potatoes and cabbage if desired.
Place the salad dressing into the soup.
Boil.
Sprinkle with fresh herbs in a plate.
Serve with mayonnaise or sour cream sauce.

Some fresh vegetables are not stored all winter, but when prepared they will last well throughout the winter season. But it is better to prepare the seasoning in the fall, when vegetables still contain the maximum amount of healthy vitamins and juices.

In order to please your household with a delicious, rich soup all winter, we recommend preparing jars of dressing this season.

Good afternoon dear readers!

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

There are a lot of recipes for such a dish. Some people prefer to stick to their own, while others improve every year. It is for such extreme lovers that I have put together a small selection. Each option is unique in its own way, the choice is yours.

The main ingredient of borscht is beets. It is added both raw and stewed. It all depends on the size of the cut. This is the distinctive quality of borscht. Once you see the color of the broth, it is difficult to confuse it with another type of dish.

And here it is worth noting that this first course is quite labor-intensive. If you do everything according to the rules, then on average it takes up to 3 hours to prepare it. According to the classic version, beets need to be stewed or boiled. But make an appetizing fry from onions and carrots. In general, we can talk about such stages for a long time, I suggest discussing it - this is individual for each recipe.

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

How to cook borscht for the winter in jars

Well, let's start studying the recipes. And the first one we will have is a rather classic version. I am sure that any housewife will find something similar in her notes. And for those who don’t, sit closer to the screen. And let’s start preparing borscht for the winter, exclusively in jars.

We will need:

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

Preparation:

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

Peel the beets. We rinse off any remaining dirt under running water. We will cut into thin strips. We do the same with cabbage, first removing the cabbage leaves and removing the stalk.

Please note that beets are a fairly hard vegetable. Which requires more cooking time. That is why the cutting should not be large, but appropriate.

Peel the carrots and grate them on a coarse grater. You can use a food processor if you have a suitable attachment.

We wash the onions and tomatoes and chop them into small cubes.

We remove bell peppers from seeds and stems. It will be cut into medium sized slices.

2. Now we take a fairly deep dish in the form of a basin. Pour the amount of vegetable oil specified in the recipe into the bottom. And add chopped onions. We will fry it until done.

3. After a while, when the onions reach a soft state, you can add the remaining ingredients. We will do this gradually, starting with chopped beets.

Place fresh carrots on top of the beets. You don't have to stir anything at this stage.

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

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

Mix the whole mass together with the cabbage. Simmer the dressing over medium heat for one hour. Don't forget to stir so that it doesn't burn during the heating process.

Five minutes before readiness, pour in vinegar and add chopped or pressed garlic.

The finished dressing can be divided into jars. Sterilize glass containers over steam in advance.

Fill the jars with hogweed and seal the lids tightly.

It is preferable to store such a miracle product at room temperature until it cools completely.

Afterwards you can lower it into the pantry or cellar. And you can store this seasoning until spring.

A simple recipe for borscht with cabbage

This is probably the simplest recipe of all presented today. It is quite easy to prepare. The most important thing is to take care of all the ingredients and you can get started. It’s enough to chop everything and mix it in one bowl. I won’t tell you any further, you’ll find out as you go. But I want to say that this is one of the most suitable options for beginners in the culinary business.

We will need:

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

Preparation:

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

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

2. Peel the carrots. Grate on a coarse or medium grater. To prepare such a preparation, it is advisable to use juicy varieties.

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

Mix all the ingredients in one bowl or large bowl.

3. Peel the onions and wash them. The cutting will be the most common - half rings.

4. Remove seeds and stalks from bell peppers and wash. Cut into fairly voluminous strips or slices.

Mix all chopped ingredients in a bowl. Season with salt and granulated sugar, pour in vegetable oil and water. Place over medium heat and simmer the vegetable mixture for 20 minutes. Stirring occasionally with a wooden stick.

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

Place the finished dressing into jars. To do this, without removing it from the heat, scoop it up with a comfortable spoon and carefully place it in a glass container.

Close tightly or roll up the lids. Turn it upside down and cover with a warm towel. Place on a flat surface and leave in this state until completely cooled. Should be stored in a cool, dark place.

The simplicity of this dressing is that all the ingredients are placed in the bowl at once. There is no need to wait until something is ready. Everything happens in this case at the same time.

Cooking borscht for the winter with beets and carrots

Two more important ingredients that are no less popular. This is especially true for beets. Without it, red soup is not borscht at all. It is a pleasure to prepare such a preparation. Especially during the season of fresh vegetables. Besides the fact that this dressing is quick to prepare, it is also very healthy. It retains some of the vitamin, but loses some during cooking and stewing.

We will need:

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

Preparation:

1. Peel the beets. Wash off any remaining dirt. Cut into thin strips. Try not to make the cuts too large, otherwise it simply won’t have time to cook.

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

Peel the carrots and grate them. The nozzle can be medium or large. In our case, this is the second option.

Peel the onions. You can cut it absolutely arbitrarily. But not quite large pieces.

We clean the bell pepper from seeds and stalks. Wash thoroughly and cut into fairly large slices.

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

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

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

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

The pepper must be simmered for 5-7 minutes. Then add chopped cabbage and simmer for 25-30 minutes. On average, cooking all vegetables takes 40 minutes.

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

If desired, you can add hot pepper. It is better to put it together with cabbage. Finely chop first.

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

Place the finished dressing into sterilized jars. And roll up with clean lids.

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

A piquant version of borscht dressing at home

Many inexperienced or very busy housewives prefer to purchase borscht dressing in the store. I really want to say “no”, because there are only preservatives. Believe me, there are plenty of them in our lives. I suggest preparing this preparation only at home. And preferably from vegetables from your garden. This is the kind of borscht that everyone will be happy with!

And for more piquancy, we will add a small amount of beans to the composition. Which, by the way, greatly diversifies our recipe. Of course, this is not for everyone; you can cook it without beans.

We will need:

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

Preparation:

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

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

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

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

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

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

3. Next, add carrots and onions to the same pan with the boiling mixture. The carrots must be grated on a coarse grater in advance. And cut the onion into small cubes.

Continue to simmer the vegetable mixture for 10 minutes.

4. After the time has passed, add chopped bell pepper and beans, boiled until half cooked, into the pan. Chop the pepper into slices or any desired cut.

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

5 minutes before readiness, add 50 ml of vinegar. You probably noticed that we divided it into two parts. Initially, half the norm was used for beets, and the remainder was poured in at the end of cooking.

5. Our preparation is ready, it’s time to put it in sterilized jars.

The dressing tastes amazing. Many housewives even serve it at the table in the form of a salad. So, try this option too, I think you’ll like it.

Amazing dressing with tomato paste - you'll lick your fingers

I suggest you watch a short but rather instructive video. We will prepare the same borscht dressing. A wonderful, positive hostess with many years of experience will help us with this. She will tell you step by step about each stage. And he will give some useful recommendations.

We will use tomato paste as an additional additive. This will greatly enhance the taste of the tomato and give the finished dressing an exquisite taste.

It turned out simply amazing. I really love these types of dressings; everything is always quick, appetizing and very tasty. So, don’t be lazy, get down to business. I’m sure such a preparation will not remain on the sidelines.

Preparation for borscht in a jar without cabbage

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

We will need:

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

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

Preparation:

1. First of all, decide that you plan to use tomato juice or prepare a tomato fruit drink.

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

2. Bring the tomato mixture to a boil. And add the chopped ingredients one by one: carrots and beets cut into strips, onions into cubes.

We start with carrots, add them and mix them. Then the rest of the products were added.

Add the beets and mix again, then just add the onions.

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

The mass must be simmered for 25-30 minutes. Be sure to taste the dressing before removing from heat. Vegetables should not be crunchy, but rather soft.

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

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

The best borscht recipe for the winter in a slow cooker

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

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

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

We looked at some pretty interesting options today. I hope someone has already decided. Maybe you are still making a choice. In any case, I would like to wish you delicious preparations for the winter. So that the table is bursting, and your loved ones admire you.

I'm looking forward to seeing you in the next articles, and we'll look at more of them. So to speak, the season is just beginning. See you again, friends!