Whatever one may say, it is almost impossible to prepare the same delicious borscht in winter that is obtained from fresh summer vegetables. Unless you use a little culinary trick and prepare borscht dressing in jars in advance for the winter. Of course, you will have to sweat a little at the stove, but in winter you can prepare delicious summer borscht in just 15 minutes. In addition, borscht for the winter significantly saves the family budget, considering how much cheaper a vegetable set is for a borscht in the summer. There are many recipes for such a dressing for borscht in jars for the winter: with cabbage, beets, tomato paste or tomatoes. Options for every taste! And they are all easy to prepare and inexpensive.

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Borscht for the winter in jars, recipe without cabbage

It's no secret that the key to delicious borscht is the right beets. It should be moderately sweet, rich in color and juicy. And such qualities, as we know, can only be fully met by fresh seasonal root vegetables, which form the basis for preparing borscht for the winter in jars. The recipe for winter borscht in jars with photos, which you will find below, is very easy to prepare. So be sure to try this quick preparation for the winter.

Necessary ingredients for borscht for the winter in jars

• beets - 2 kg
• onion - 2 kg
• carrots - 2 kg
• pink tomatoes - 2 kg
• sugar - 200 gr.
• refined vegetable oil - 650 ml
• vinegar -100 ml
• salt - 3 tbsp. l.
• allspice
• Bay leaf

Instructions for the recipe for preparing borscht without cabbage in jars for the winter

First of all, washed and peeled vegetables (except tomatoes) need to be chopped. The easiest and fastest way to do this is in a blender or food processor. If you don’t have such a technique, you can simply grate the beets and carrots and chop the onion finely.

Transfer the resulting vegetable mass into a deep saucepan and pour in the oil. Then add about a third of the vinegar to the borscht preparation and stir gently so that the liquid spreads evenly over the vegetables.

Bring the vegetable stew to a boil over medium heat. Then reduce the heat and cover with a lid, stirring from time to time and let simmer for about 15 minutes.

In the meantime, let's take care of the tomatoes. They need to be blended to a liquid puree. The blender can also be replaced with a regular grater or meat grinder.

Remove the lid and pour tomato puree into the vegetable mixture and stir. Pour in the remaining vinegar.

Add sugar, salt, bay leaf and allspice to taste. Stir and simmer covered over low heat for half an hour.

We package the prepared preparation for borscht for the winter in sterile jars.

Seal the jars of borscht with lids and turn over until cool.

Winter borscht from beets and cabbage in jars, recipe

This recipe cooks even faster than the previous one. And this despite the fact that in addition to beets, it also contains cabbage, and this is practically real borscht in jars. As they say, just add water, or better yet, meat broth, a little potato and the aromatic borscht is ready! Find out how to prepare this miracle preparation for borscht for the winter from beets and cabbage in jars from the recipe below.

Necessary ingredients for winter borscht from beets and cabbage in jars

• cabbage - 1 kg
• beets - 1 kg
• tomatoes - 1 kg
• bell pepper - 500 gr.
• onion - 500 gr.
• vinegar - 3 tbsp. l.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• vegetable oil for frying

Instructions for a recipe for preparing beets and cabbage for borscht for the winter in jars

The principle of preparing the workpiece is similar to the version from the previous recipe: wash the vegetables, peel and chop them on a grater. Cut the onion and bell pepper into thin strips.

Pour the tomatoes over with bitter water (boiling water) and remove the skin, then pass through a meat grinder or blender.

Pour oil into a deep frying pan or saucepan. Add the onion and carrot and sauté until lightly golden.

Then add the beets and bell pepper, reduce the heat and simmer for about 10 minutes.

Pour tomato juice into the frying pan and stir. Simmer for five minutes and add sugar, salt, bay and allspice.

Reduce the heat, cover with a lid and simmer the vegetable mixture for another 5-7 minutes. Then pour in the vinegar and remove from the stove.

Place in sterile jars and seal with a can opener.

A simple recipe for preparing borscht for the winter step by step

Another simple recipe for preparing borscht for the winter, step by step, awaits you below. Its main difference from similar recipes above is the presence in the recipe of a large number of aromatic spices and hot pepper. Thanks to these seemingly insignificant differences, this simple recipe for preparing borscht for the winter in jars has a richer taste. This is especially true, for example, if you come across beets that are not very tasty for winter borscht.

Necessary ingredients for a simple recipe for preparing borscht for the winter in jars

• beets - 1 kg
• tomatoes - 1 kg
• hot pepper - 2 pcs.
• onion - 800 gr.
• vinegar - 3 tbsp. l.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• vegetable oil - 150 ml
• garlic
• carnation
• Bay leaf
• pepper mixture

Instructions for a simple recipe for preparing borscht in jars for the winter

We cut the peeled vegetables as follows: onions - into half rings, hot peppers - into thin slices, carrots and beets - into thin strips. We cut the tomatoes into small cubes or grind them through a meat grinder.

Peel the garlic and pass it through a garlic crusher. Use the quantities of garlic, cloves and other spices at your discretion. As a rule, to make the preparation for borscht moderately spicy and very aromatic, for this amount of vegetables it is enough to take 3-4 cloves of garlic, 1-2 bay leaves and a couple of cloves.

Pour a little oil into the pan and pour in the prepared vegetables - carrots, beets and onions. Bring to a boil over medium heat.

Add hot pepper, garlic and other spices. Then add oil and vinegar, sugar and salt.

Mix thoroughly and simmer over low heat, covered, for 15-20 minutes.

We remove the preparation for borscht for the winter from the stove and pack it in jars. The jars must be pre-sterilized in any way convenient for you, just like the lids. We seal the borscht for the winter and turn it over until it cools.

Dressing for borscht for the winter with tomato paste without cabbage, recipe with photo

Of course, a winter borscht dressing with tomatoes turns out tastier than a recipe with tomato paste. But this is only true if you use very sweet, juicy and ripe tomatoes. Otherwise, it is better to replace imperfect tomatoes with good tomato paste - it will make the taste richer and the color brighter. How to prepare borscht dressing with tomato paste for the winter, read the recipe below.

Ingredients for dressing borscht with tomato paste for the winter

• beets - 500 gr.
• carrots - 500 gr.
• onion - 300 gr.
• tomato paste - 150 gr.
• vegetable oil - 100 gr.
• salt and pepper to taste

Instructions for the recipe for dressing borscht with tomato paste without cabbage for the winter

Cook the beets and carrots until half cooked and peel them.

Finely chop the onion and fry in vegetable oil until transparent.

Grate the cooled beets and carrots on a medium grater. Mix with cooled onions.

Dilute the tomato paste with a small amount of warm boiled water and stir until smooth.

In a deep container, mix all the vegetable preparations and tomato paste. Salt and pepper as desired.

Divide the preparation for borscht into equal portions of 3-4 heaped tablespoons. We pack the preparations for the winter not in jars, but in regular bags and put them in the freezer. This vegetable dressing for the winter does not need to be defrosted before adding to borscht.

Recipe for delicious preparation of borscht for the winter in a slow cooker, video

Another tasty and simple recipe for preparing borscht for the winter in jars awaits you below. Unlike previous options, this winter borscht is stewed in a slow cooker, which greatly simplifies the process of preparing the preparation. As for the ingredients for this winter borscht recipe, in addition to the traditional beets and carrots, you can also add cabbage, bell peppers or hot peppers to the preparation. Tomatoes can also be replaced with tomato paste.

We suggest you start preserving a wonderful dressing with beets for that borscht that everyone in the household will be delighted with.

Canned borscht dressing made from boiled beets

Ingredients:

• beets – 4.5 kg;
• onions – 2.2 kg;
• carrots – 600 g;
• garlic – 6 cloves;
• sunflower oil – 450 ml;
• water – 400 ml;
• – 2 tbsp. spoons;
• granulated sugar – 300 g;
• fine salt - 2.5 tbsp. spoons;
• table vinegar – 280 ml.

Preparation

Boil good, large, sweet beets until fully cooked on the burner of the switched on stove. Next, let it cool, then peel it and grind it onto the coarsest grater. Then rub the peeled (raw) carrots through the same grater. If your onion is large, then cut it into quarter rings, and if smaller, then into half rings. We transfer all these vegetables into a large, wide saucepan, then add finely ground salt, granulated sugar and sunflower (refined) oil.

Dissolve the required amount of tomato paste in water and pour everything into a container with future borscht dressing. Mix the ingredients very thoroughly and place everything on the stove. Boil the dressing for 13-15 minutes, and then add garlic and table vinegar, crushed through a fine sieve in a meat grinder. Stir and, with the lid closed, cook on low heat for another 7-8 minutes.

We distribute the ready-made dressing into the scalded jars and, after sealing them with lids, wrap them well in a cotton blanket.

Salad dressing for beetroot borscht for the winter

Ingredients:

• beets – 1.4 kg;
• white cabbage – 1.7 kg;
• red bell pepper – 1 kg;
• carrots – 800 g;
• tomatoes – 1.2 kg;
• onions – 700 g;
• sugar, salt - 2 tbsp. spoons;
• sunflower oil – 220 ml;
• laurel leaf – 3 pcs.;
• vinegar – 180 ml.

Preparation

We cut peeled beets, bell (red) peppers, white cabbage and good, juicy carrots into thin, long strips. But chop the tomatoes and onions into fairly large cubes.

In a saucepan with a thick bottom, heat the required amount of sunflower oil, and then put the onion cubes in it along with carrots and fry them until the vegetables are soft. Next, add the bell pepper, and after another 4 minutes add the tomatoes. After about 8 minutes, put shredded cabbage and, of course, beets into a container with already fried vegetables. Sprinkle everything with salt and granulated sugar and simmer the salad dressing on the lowest heat for at least 20 minutes. After 5 minutes of setting aside the dressing, pour good quality table vinegar into it.

We distribute the still hot jars into the jars that have been roasted in the oven, seal them with lids and be sure to wrap everything up.

Winter dressing for borscht with beans and beets

Ingredients:

• red beans – 2.5 tbsp;
• beets – 1.8 kg;
• onions – 1.8 kg;
• tomatoes – 1.8 kg;
• carrots – 1.8 kg;
• drinking water – 400 ml;
• – 350 ml;
• kitchen salt - 2 tbsp. spoons;
• sugar – 0.5 tbsp;
• vinegar (9%) – 130 ml.

Preparation

We cut medium-sized tomatoes into slices, chop onions into thin half rings, and rub the carrots and beets through a medium grater. Pour the oil into a deep saucepan and, after warming it up a little, place the onion half rings with grated carrots. After 3-4 minutes, add the juicy beets and fry the vegetables for 12 minutes. Boil the red beans (until half cooked), and then add them to the saucepan with the vegetables. Place tomatoes on top of it, add a little drinking water, sprinkle with kitchen salt and fine granulated sugar and, after stirring the mass until smooth, simmer all this deliciousness for at least half an hour. Then pour vinegar into the prepared dressing and let it simmer for literally 5-6 minutes.

We distribute the contents of the saucepan into properly prepared jars, roll them up all the way and wrap them up.

Every housewife will agree that, despite its apparent simplicity, borscht is a rather complex dish. To prepare delicious borscht, a woman needs to spend at least an hour. But, dressing for borscht from beets for the winter (we’ll look at the recipes very tasty in this material) will help save time in the winter.

When it comes to seasoning borscht, first of all, the housewife thinks about saving personal time. But that’s not all, because this preparation is made from the most healthy and ripe seasonal vegetables. That is, the first dish in any season will turn out to be as vitamin-rich and healthy as possible.

Important! Borscht preparations in jars are made only from plant ingredients. This means that such a first course can be safely prepared during Lent. If you cook the preparation in meat broth, you will get a full-fledged hot dish.

At first it may seem that preparing a beetroot borscht dressing for the winter according to the most delicious recipe is quite difficult. But after the first jar things will go faster. In winter, all that remains is to cook meat or vegetable broth and throw in canned vegetables. How to do it.

Dressing for borscht from beets for the winter: recipes are very tasty

Recipe No. 1

What do you need:
One and a half kg of beets;
One kg of carrots and onions;
One kg of bell pepper;
A dozen tbsp. vinegar;
Two glasses of rast. oils;
Three glasses of tomato paste;
1 tsp hot pepper;
A dozen peeled heads of garlic;
10 tbsp. sugar, salt to taste;

All vegetables needed for this dressing must be peeled. Grate raw carrots and beets on a coarse grater. Cut the onion into thin half rings, remove the seeds from the pepper and cut into flat, thin strips.

Advice! If you have a food processor at home, then all vegetables can be chopped using this device. This way, the preparation time for borscht dressing can be halved.

Place the ingredients listed in the recipes, with the exception of garlic, into a saucepan. Let it simmer over low heat for 50 minutes from the moment it starts boiling. Then add garlic, passed through a press. From this point on, boil the dressing for another seven minutes. Now put the future borscht into sterile jars and seal it with tin lids.

Advice! To prepare one borscht next winter you will need about a glass of this dressing. So, it’s most convenient to roll it into half-liter jars.

Recipe No. 2

What do you need:
One glass of rast. oils;
One kg of carrots;
Three kg of beets;
One kg of onion;
500 ml water;
One kg of pepper for salads;
One kg of tomatoes;
3 tbsp. salt and 7 tbsp. Sahara;
Half a glass of vinegar;
A bunch of greens, parsley or dill are suitable;

It is best to choose pinkish varieties of beets. But you rarely find such a vegetable on the market out of season, so you can choose any variety of vegetable for seaming. The main thing is that the beets are fresh, ripe and strong. Grate the carrots and beets into strips. Dice the onion and chop the greens. Pay attention to how it is prepared.

Remove the seeds from the pepper and cut into cubes or strips. The tomatoes will need to be peeled and then finely chopped as desired.

Advice! Peeling tomatoes is not an easy task. To make it easier, red vegetables need to be doused with boiling water for a minute, and then placed in cold water for the same time.

Now the dressing will need to be boiled. To do this, pour oil into a saucepan and heat. Then add the carrots. After 10 minutes, add the onion. After another 10 minutes, add water and add the beets. After 15 minutes add peppers and tomatoes. Mix the mixture, pour in the white ingredients and pour in the vinegar. Simmer everything under the lid for 10 minutes, add the greens and simmer for another 10 minutes. Place the hot dressing into prepared jars and seal with tin lids.

Dressing for borscht from beets for the winter: we have provided recipes for very tasty preparation in this material. With any set of vegetables, the dressing will turn out tasty and aromatic, and the first dish based on it will delight you with its taste and beneficial properties. To use the dressing in winter, you need to pour the contents of the jar into pre-cooked meat broth. If desired, you can add cabbage and carrots to the borscht. Cook the borscht with the dressing for 15 minutes, check for spices and salt.

During the winter cold, many people would like to quickly prepare tasty and vitamin-rich borscht or add an unusual side dish to a second course; and this will require a preparation " Winter beets for borscht" Of course, some will say that beetroot rolls are not as varied as those made from zucchini or cucumbers. But this does not mean at all that there is nothing to prepare from these root crops for the winter. And the borscht recipe will be a refutation of this. We will share with everyone who is interested in the best recipes for preparing delicious beets for the cold weather.

The beet harvest is traditionally harvested at the end of September. Ripe vegetables are ideal for cooking fresh borscht and canning. The preparations usually use fruits that are small in size, dark burgundy in color, and have firm flesh. By the way, marinades are made from small vegetables, and marinades are made from larger vegetables.

Recipe 1 “Assorted vegetables for the first”

Along with beets, other vegetables are also combined for first courses, choosing the best ratio. So, for a winter borscht assortment you will need to take the following set of products: 1 kg of beets, tomatoes, carrots, onions and sweet peppers, 1 pod of hot pepper, 200 ml of vegetable oil, 100 g of salt, ground black pepper to taste.

Root vegetables - carrots and beets - are grated after wet processing. The bulbs are chopped. The seeds of sweet peppers are removed and the flesh is cut into rings. Tomatoes are cut into slices or cubes. Then all the vegetables are lightly fried in oil in a frying pan or in a saucepan, transferred to a saucepan, salted, peppered, seasoned with hot pepper and cooked for about 5-7 minutes. You can add a little water to the mixture. The hot mass is placed in a sterilized glass container and rolled up.

Recipe 2 “Classic dressing with tomatoes”

In summer and autumn, cooking rich soup is made easier by the availability of the necessary ingredients in stores or at the dacha. In cold weather the situation is different and becomes much more complicated! For these reasons, it is prepared beets for the winter for borscht delicious, for which the following ingredients are taken: 3 kg of beets, 2 kg of carrots and fresh tomatoes, 2.5 kg of bell pepper, a piece of parsley root, a bunch of parsley and celery (you can also add dill to them), salt.

All vegetables are first washed and peeled as needed. Then the tomatoes are pureed in a meat grinder, after pouring boiling water over them and removing the skin. The sweet pepper is cut into small pieces. Root vegetables and roots are grated on a fairly coarse grater. The greens are chopped. Next, the tomato puree is poured into a large enamel pan and placed on moderate heat to boil. The tomatoes are stewed for 7-10 minutes, after which the previously prepared vegetables are added to the tomato. The mixture is salted, chopped herbs are added to it, and the stewing process continues for another 15 minutes. The finished product is placed in jars, hermetically sealed, turned upside down with the lid and wrapped in a blanket to cool slowly (this is done for additional sterilization of the seaming).

Recipe 3 “Borscht seasoning with beets”

The following method of “sealing” the base for soup requires the presence of: 0.5 kg of beets, 2 kg of tomatoes, 0.5 kg of sweet peppers, onions and carrots, salt to taste, 60 g of sugar, 100-120 ml of sunflower oil, 60 ml 6% vinegar.

The washed beets and carrots are peeled and grated. The stalks and seeds are removed from the pepper. Onions and peppers are finely chopped. The tomatoes are put through a meat grinder, and the resulting mass is poured into a saucepan and placed on the stove. Beets are placed in the boiled tomato mass and boiled for about half an hour. Then the carrots are added and cooking continues for another 25 minutes. The next to boil in turn are sweet peppers (+ 25 minutes of boiling), onions (+ 20 minutes), and 5 minutes before removing the dish from the heat, add sugar, salt, seasonings as desired and pour in sunflower oil. After letting the mixture boil, it is packaged in clean, dry jars and sealed.

If you prepare your own borscht dressing for the winter, you will both enjoy it and benefit the whole family. You always want to know that the foods you eat are fresh and not loaded with nitrates. Plus, you don't have to buy these things in the store in winter.

We all know that canned food becomes very expensive in the winter. The very word “dressing” already implies that the product is ready and just needs to be added to the dish. It’s better to work hard once, and then everything will be done very simply. You will save not only time, but also your money.

Recipes for borscht dressings are very varied. But the constant vegetable in them is beets. When preparing this dressing for the winter, you can use any ingredients. Such as: cabbage, onions and carrots. If you really want to, you can put potatoes there too, so you don’t have to mess with them later.

But when you decide to cook borscht, all you have to do is cook the broth, add to it what you prepared in the summer, that is, your dressing and the borscht is ready. Add green mushrooms, sour cream and you can serve it at the table.
We will tell you several recipes for preparing such a dressing.

1. Dressing for beetroot borscht with cabbage and vinegar.
2. Dressing for borscht with cabbage without vinegar.
3. Dressing for lovers of hot peppers.
4. Sweet dressing for borscht
5. Dressing for borscht with tomato sauce
6. Dressing with garlic and green tomatoes
7. Dressing for borscht with apples
8. Dressing with beans

Ingredients:

We take it for 5 kg. cabbage:

• 10 onions,
• 10 pieces of sweet pepper,
• 1.2 kg of ripe tomatoes, beets - 1.6 kg,
• Add about a kilogram of carrots,
• salt - 5 tablespoons,
• 2 tablespoons sugar.
• 3 cups vegetable oil and
• 2 cup vinegar 9%.
• Black peppercorns and
• Bay leaf.

These are the mandatory components of the recipe that we need to prepare a delicious dressing. Fry carrots and beets, grated on a coarse grater, in vegetable oil. About a glass of oil.

We mix the remaining vegetables given in the recipe above with those that have already gone through the roasting process. Add some more oil and let it simmer over low heat for an hour.

Place the resulting mixture in well-sterilized jars.

carefully twist them, turn them over and insulate them. Let it cool until it cools down. The gas station is ready.

Dressing for borscht with cabbage without vinegar

Components:

• 1 kg. Fresh tomatoes
• 300 grams of bell pepper.
• Add beets, but already boiled, about 1 kg,
• Carrots and onions 300 grams each
• 100 grams of cabbage and various greens.

For this recipe we also need vegetable oil and lemon - 1 piece.

Cut the onion into rings and fry in oil. After pouring boiling water over the tomatoes, remove the skins from them and cut them into cubes. Chop the remaining vegetables finely and simmer for about 30 minutes.

Grate the peeled beets on a coarse grater and add to the rest of the ingredients. All together, this should simmer for another 15 minutes. Then, pour lemon juice into the mixture,

Bon appetit.

Dressing for lovers of hot peppers

The main ingredient of this dressing is hot pepper. Determine how much pepper you need according to your taste.

Ingredients: beets and tomatoes 3 kg each. Carrots, onions and sweet peppers, 2 pieces in total. Add 1 or 2 pods of hot pepper, but still be guided by your taste. Salt and bay leaf.

Cooking process: grind tomatoes, hot and sweet peppers in a meat grinder. Beets and carrots are grated on a coarse grater and fried in vegetable oil for about 15 minutes. The remaining vegetables are added as in the previous recipe. Then the seaming is done.

We share with you a very tasty recipe with the following dressing:
Cook the meat broth with cabbage and potatoes and simply add the dressing you prepared. Just bring to a boil and the borscht is ready.

Bon appetit.

Sweet dressing for borscht

Ingredients: only 2 kg each. -carrots, tomatoes, beets, sweet peppers and onions. 0.5 cups - salt and vinegar 6%.
Grind everything on a coarse grater. Fry the onion in sunflower oil. Add everything there and simmer until the mixture becomes soft. We can roll up.

Dressing for borscht with tomato juice

A head of cabbage, 2 kg of boiled beets, 2 kg of tomatoes, 10-15 sweet peppers, 5-10 allspice peas, 4-6 bay leaves, salt to taste.
Squeeze the juice from the tomatoes and pour into the pan. Bring it to a boil, add salt, pepper, bay leaf. Finely chopped vegetables are poured into boiling tomato juice. Bring to a boil and cook for 10-15 minutes. Then add the already cooked and grated beets and cook for another 2-3 minutes. You can roll it up.

Dressing with garlic and green tomatoes

Ingredients: beets -3 kg, 2 kg green tomatoes, onions 1 kg, garlic 2 heads, 5 tbsp. l. sugar, 1.5 tbsp. l. salt, 1.5 tbsp. vegetable oil, 1.5 tsp. vinegar essence.
Cut everything, put it in a cooking vessel and simmer for an hour. Do not add only garlic and vinegar to this mixture yet. Chop the garlic. After adding vinegar and garlic, cook for another 20 minutes. You can roll it up.

Dressing for borscht with apples

You might be surprised to learn that you can also add sour apples to borscht?!

We give you the recipe
For 1 kg. beets, 1 kg. sour apples. Onion 300 g, 200 g sugar and one tablespoon of vinegar 9%. Salt to taste.
Cooking: here we only need sweet beets. Grind the peeled apples through a meat grinder. Place in a saucepan and cook for 20 or 30 minutes. At the same time, stir constantly. At the end of cooking, add vinegar. The combination of sour apples and beets will give the borscht a very piquant taste. You can roll it up.
This dressing can simply be eaten with black bread.

Dressing with beans

Ingredients: only 2 kg each. -beets, carrots, onions, tomatoes, white beans - 3 cups. Half a liter of oil and hot water. A glass of sugar, salt to taste, and vinegar 6%.
Cooking: first soak the beans and then cook. All other vegetables are in fine mode. We fry everything in oil. Combine this entire mixture with beans. It’s good to add mushrooms to this borscht. It has a name - lean.

Cook in the summer so you can enjoy your hard work in the winter. It's nice to get together with the whole family and have a delicious meal. You can slightly change the recipes that we have presented to you here according to your own taste and the availability of certain ingredients.

They will not lose their taste, but will become even more delicious and exactly the way you would like them to be.
Bon appetit!