Russia has long been famous for borscht, but it is also prepared in Ukraine, Poland, and Moldova. That's why there are so many recipes for the first course. It is so popular that housewives prepare borscht dressings for the winter, and this allows you to cook your favorite dish in a matter of minutes.

Whether you cook lean borscht or in meat broth, the main components remain the same - cabbage, beets, carrots, tomatoes, onions. Each housewife takes a different ratio of products, supplementing them with other ingredients.

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

• the top leaves of cabbage are cut off and the stalk is removed, as well as all damaged areas; chop into 3-5 mm chips;
• beets for canning are taken young, dense, round in shape, with rich red flesh, without damage or signs of disease; Having cleared the tops, wash thoroughly, blanch for 15 minutes, then 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; wash, blanch in salted water for 5 minutes and cut into circles or chop;
• tomatoes should 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 included in the recipe) are firm, ripe, without damage; remove the stalks with seeds, blanch for 2 minutes and cut into strips, slices, cubes, etc.;
• It is better to take medium-sized spicy onions; having cleared the cover and root lobes, cut into half rings; Some housewives blanch for 3 minutes in boiling water before slicing, then cool under running water.

If the recipe calls for sautéing in vegetable oil, then the vegetables are not blanched before slicing.

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

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

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

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

The finished dressing is hot packed into jars and immediately rolled up, after wiping the lids on the inside with vinegar. Turning the containers upside down, cover them with a warm blanket (fur coat) and allow them to steam for 24 hours.

Borscht dressing for the winter without sterilization: video

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

• cabbage (1 kg) chopped into strips;
• onion half rings (100 g) sautéed 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, and bay leaves to the water to taste.

Fill in the refill and place 0.5 liter containers for sterilization for 25 minutes (liter containers for 35-40 minutes). The vegetable mixture is added to the prepared meat broth, boiled for 10 minutes and removed from the stove. When serving, put pieces of boiled meat on a plate, sprinkle with herbs and season with sour cream.

• beets (1 kg) are cut into strips and placed in a frying pan with vegetable oil;
• sprinkle with vinegar and sauté for 10 minutes;
• pour in water so that it covers the beets halfway, cover with a lid and simmer for 50 minutes;
• fresh tomatoes (10 pcs.) are grated, added to the beets and simmered for another 10 minutes;
• separately fry carrot sticks (6 pcs.), parsley root (3 pcs.) and onion half rings (6 heads) for 15 minutes;
• mix the ingredients and simmer for 10 minutes;
• packaged in jars and sterilized.

During the cooking process, stir the dressing constantly so that it does not burn. If the mass turns out to be too thick, add a little boiled water at the end and simmer for another 5 minutes.

Borscht dressing for the winter: video

The preparation for borscht can be made without cabbage by rolling other ingredients into jars. This is especially convenient for those who prefer to cook soups with sauerkraut. In this case, the following recipe will work:

• beet straws (1 kg) are sautéed in oil for 10 minutes;
• adding a little water, simmer for 1 hour;
• add tomato paste (5 tbsp) and keep covered for another 10 minutes;
• cut carrots (5 pcs.), parsley root (2 pcs.) and celery root (1 pc.), mix with onion half rings (10 small heads) and fry in oil for 15 minutes;
• All ingredients are combined and simmered for 10-15 minutes over low heat;
• at the end add sugar, salt, hot peppercorns, bay leaf to taste;
• After introducing a glass of 9% vinegar, after 5 minutes remove from the stove and pack.

Having rolled up the jars, wrap them in a warm blanket and keep them for a day or two. Then they are taken out into the cold.

It is difficult to imagine real Slavic borscht not only without beets, but also without beans. Legumes give the dish a special richness. The dressing can be prepared according to this recipe:

• beans (600 g) are soaked for 8 hours, then boiled;
• beets into strips (1 kg) are stewed in vegetable oil;
• chopped onion (400 g) sautéed separately;
• combine beets and onions, add grated tomatoes (1 kg) and simmer for 15 minutes, adding salt and pepper to taste;
• at the end, add 2 tbsp. vinegar essence, mix well and remove from heat;
• The vegetable mixture is combined with boiled beans and the jars are filled.

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

Dressing for borscht with beans: video

Bell pepper complements dishes with vitamin content, so this vegetable will not be out of place in borscht. The recipe gives the average amount of product. Those who like sweetened borscht can increase the amount of pepper slightly. The dressing is prepared in this way:

• unblanched beets (1 kg) and carrots (400 g) are cut into strips and placed in a non-hot oven for 1.5 hours (lightly sprinkled with vegetable oil);
• bell peppers (3-4 pcs.) and onions (200 g) are sautéed in a frying pan;
• mix the ingredients, add a glass of vegetable oil and put on the stove to simmer for 20-30 minutes;
• tomatoes (200 g) are finely chopped and added to the vegetable mass;
• adding acetic acid 80% (1 tsp), simmer for 10 minutes.

The dressing packaged in jars is sterilized by keeping 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 these instructions for preparing a delicious borscht dressing:

• carrots (1 kg) and celery roots, parsley, parsnips (100 g each) are soaked in cold water for 15 minutes, 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 are placed in a pan;
• add chopped herbs (at your discretion) and salt (60 g);
• keep on fire for several minutes with constant stirring;
• tomato paste (1 can of 0.5 l) is diluted with boiled water, doubling the volume;
• put on fire and heat slowly, adding chopped red bell pepper (3 pcs.);
• add sugar (65 g), 3 peas each of bitter and allspice to the tomato, remove from heat after 5 minutes;
• Cabbage is added to the vegetable mixture and everything is poured with tomato, mixed and packaged.

Since some of the components have cooled down, the jars with the dressing are sterilized: 0.5 liters - 70 minutes, 1 liter - 1.5 hours.

Dressing for borscht with tomato paste: video

Several recipes without vinegar have already been described above. It is also not used in what is proposed below, so it is recommended to carry out sterilization at the end for at least 50 minutes (for 0.5 l) even if stored in the cellar:

• rummage separately beets (1.5 kg), carrots (1 kg) with white roots (150 g), red bell pepper (0.7 kg), onions (4 pcs.);
• combine the ingredients, add chopped herbs, salt (1-2 tbsp);
• Heat tomato sauce (0.5 l), diluted with water, over low heat.

The vegetable mass is packaged in jars, filled with tomatoes and placed for sterilization. You can replace store-bought sauce with homemade one by boiling fresh tomatoes (1 kg) by half. Add bitter and allspice peppers to the tomato mass to taste.

This recipe is designed for a large volume of winter preparations. The recipes presented here can also be calculated to select ingredients for 3 kg of beets (this is approximately 60 medium-sized root vegetables). Below is a dressing algorithm based on which you can cook borscht according to an old Russian recipe:

• the beets are boiled in salted water, cooled, peeled and chopped;
• carrots (3 kg) and celery roots (0.5 kg) are grated;
• green beans (1.5 kg) and cabbage (3 small heads) are chopped and steamed until soft;
• onions (1.5 kg) are fried in oil, adding ground red pepper to taste;
• 10 kg of tomatoes are twisted in a meat grinder and boiled by 1/3, not forgetting to add salt to taste;
• All vegetables are evenly packed into jars, vinegar is added to each jar (0.5 l - 1 tbsp), a bay leaf is added and tomato is poured over it.

Pasteurization time is 30-40 minutes. If desired, you can put another 1/2 chopped (but not crushed) clove of garlic and 2-3 peas of allspice (cloves) into the 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 for preservation prepared in it do not require subsequent pasteurization, which already facilitates the preparation process.

In this recipe, cabbage is excluded, the remaining ingredients (onions, carrots, beets) are taken in equal quantities - 10 pieces each. You will also need ripe tomatoes (3-4 pcs.), herbs (3 bunches) and garlic (1.5 heads). The entire procurement process looks like this:

• in the “frying” mode, sauté the chopped onion for 5 minutes;
• add chopped root vegetables and fry for another 15 minutes;
• then add chopped tomatoes without skin;
• by switching the multicooker to the “Stew” mode, steam the vegetables for 15 minutes;
• add chopped garlic, herbs and, if desired, black pepper;
• simmer for another half hour.

Once the product has cooled completely, it is packaged in plastic portioned containers and stored in the freezer.

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

The variety of recipes allows each housewife to choose a dish that is more acceptable to her. But you shouldn’t stop there when creating your culinary masterpieces.

2018-09-04

Hello my dear readers! Tell me, please, for the love of me, what makes our woman make canned goods from year to year? I will answer this sacramental question a little lower. In the meantime, I’ll tell you that I, too, am susceptible to an epidemic called “Home Canning.” Mine, and many liked it. I hope that a simple dressing for borscht for the winter will be very useful to someone.

So, it would seem that vegetables and fruits from all over the world are available in stores all year round. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. Ah, no! We are not looking for easy ways. In addition, in the summer you have the opportunity to buy, get hold of, or gather vegetables and fruits of absolutely amazing quality from your garden or dacha. Summer beets - with tight sides splashing with juice, tomatoes - sweet, sugary, fragrant, “bred” under the steppe or just country sun. About bell peppers in general you can write doggerel. This wealth will not make borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore, let’s not be lazy, arm ourselves with some kind of kitchen miracle of technology or just a ceramic knife and get started. After all, how many times does it happen that the “breadwinner” looks with pitiful eyes, and we don’t want to bother with cooking. This is where the treasured jar comes to the rescue. " Kribble-krabble-booms!” and the summer-smelling borscht is already on the table in a hurry.

Dressing for borscht for the winter - recipes

Beetroot dressing

Ingredients

Weight is given gross.

How to cook

First we prepare the vegetables. In my case, I need to pull the beets out of the garden, clean them from the soil, and wash them with a brush. Such specimens are not uncommon among us. Cleaning the beauty.
Now there are several options for chopping - manually, using some kind of vegetable cutter or food processor. I have an old, proven Burner,
but now, they say, there are others.

I thread the cut piece onto the spokes of the protective hood.

I work hard.

The resulting pieces are nice, but not entirely uniform in thickness. If you love cutting large quantities of beets with a knife, then the sticks will turn out more beautiful. But spending so much time chopping a mountain of beets - sorry.

Place the beets into the pan. I have a vessel with an energy-saving bottom. Pour vinegar, add sugar, simmer under the lid until the beets are soft.

Let's take care of the tomatoes. Throw them into boiling water for 1-2 minutes.

Then cool in cold water.

Remove the skin and pry it off at the top with a knife.
Here they are, cleaned.

Cut into small cubes.

Place on a heated frying pan.

Simmer over low heat until completely soft and maximum liquid evaporation.

My carrots this year are elegant. There hasn't been much rain, so she's more skinny than fat. I clean it with such a convenient thing.

I rub the large ones like beets, and cut the thin ones into narrow strips.
I don't like mixed vegetables grated on a regular grater. If you are used to rubbing, then I have nothing against it.

Peel the onion and chop it into small cubes.

Peel the garlic and chop it into crumbs.

Heat up a thick-walled, preferably cast-iron, frying pan or. Add onions and carrots.

Fry until slightly golden brown, add garlic, stir.

Wash the bell pepper, cut it in half, remove the seeds, cut into strips.

Place in a frying pan and fry the mixture for about 5 minutes over low heat.

Add vegetables to beets.

We also send stewed tomatoes there and add salt.

Add finely chopped dill.

Simmer everything together for 10 minutes (I missed removing the dill, but it’s in the dressing).

Pack in sterile jars.

Roll up with sterilized lids, turn upside down, cover with something warm and leave until completely cool. This will take about a day. All! Beetroot dressing for borscht for the winter is ready!

My comments

• If there is little liquid in the beets when stewing, you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
• Lard can be replaced with refined sunflower oil.
• This version of borscht dressing is the most acceptable for me - all in one bottle. Just without cabbage, potatoes and broth - add them in winter and a very tasty summer borscht is ready!
• Beetroot dressing is a very variable preparation. Her recipes may differ significantly from each other. Some people make the twist only with beets - without peppers and tomatoes. In winter, you can add instead, if desired, ready-made lecho from tomatoes and peppers.
• Some people even cook for the winter with cabbage, but I don’t see the point in that.
• Tomato paste instead of tomatoes is also an option. But it still tastes better with fresh tomatoes.
• If you want to make a dressing without vinegar, use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make jars for the winter without beets, peppers and carrots. Also a very good option. After all, sugary, fleshy, aromatic tomatoes are completely absent from the shelves of markets and stores in winter. But somehow I don’t want to season the borscht with “plastic” tomatoes.

Ingredients

• A kilo of the best tomatoes;
• five to six cloves of garlic;
• hot red pepper (optional);
• dill, savory, thyme (optional);
• salt.

How to prepare dressing for the winter

My comments

• Choose the best tomatoes for making borscht dressing. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” beloved by many housewives. “Oxheart” tomatoes and other large-fruited “village” varieties are good.
• Do not use spoiled fruits. They can irrevocably ruin the taste of borscht dressing!
• I highly recommend putting at least a minimal amount of hot pepper into the preparation. It gives not only spiciness, but also a unique piquant taste.

Dressing for borscht from peppers and tomatoes

A variation of tomato dressing, only with the addition of juicy, meaty bell peppers. To prepare pepper dressing, it is best to take thick-walled, red, aromatic fruits.

Ingredients

• A kilo of bell pepper;
• two kilos of tomatoes;
• hot pepper pod;
• salt, sugar to taste.

How to do

1. It is best to skin the tomatoes, but you can also cook with the skins. Pass clean tomatoes through a meat grinder or powerful blender.
2. Wash the peppers, cut into strips or put them through a meat grinder.
3. If you are preparing a dressing from chopped peppers, boil them until half cooked in boiling water.
4. Cook the crushed tomatoes for thirty-five minutes, add boiled pepper, salt, hot capsicum, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in something warm and cool.
5. If you prepare a dressing from ground pepper, then cook the tomatoes and peppers together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything is as always.

Hungarian recipe for borscht dressing made from red sweet pepper

This fresh pepper paste can be seasoned not only with borscht, but also with any soup, goulash, or roast.

Ingredients

• 700 g of fresh fleshy red pepper;
• 300 g salt;
• vegetable oil.

How to do

1. Grind the seeded pepper in a meat grinder or blender.
2. Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Add vegetable oil, close with a sterile lid.
3. Store in the refrigerator or cold cellar. Use only a clean, dry spoon to season borscht or other dishes.

What else can you put in borscht dressing?

All sorts of additives diversify the taste of borscht. Experiment and add your own ingredients to my list.

Recently a good friend called me: “I realized that you are advertising all sorts of kitchen gadgets to support your blog.” So, I bought a food processor and a mixer, and only you are to blame for this. Now we have to use them to the fullest. Otherwise, how can I justify such a purchase to my beloved? Please write some suitable recipes for them, otherwise my hands are itching!” We talked and laughed. I went on to work, and my friend went to the market to buy vegetables for dressing. This is how it happens.

For those who enjoyed our meeting today, I would be very grateful if you share this article with your friends on social networks. Subscribe to blog updates so you don't miss interesting news.

Remember that the best day is today. Good luck! See you again!

Always yours Irina.

After the prosaic recipe, please listen to absolutely magically beautiful music.

Shigeru Umebayashi - Lovers

To quickly prepare beetroot soup, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above ingredients you will get 1 liter.

• carrots – 400 g;
• onions – 200 g;
• tomatoes – 500 g;
• beets – 500 g;
• bell pepper – 500 g;
• garlic – 6 teeth;
• olive oil for frying – 60 ml;
• salt – 20 g;
• granulated sugar – 15 g;
• chili pepper, ground red pepper.

The basis of soup dressing for the winter is sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

Place ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and grate the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add the tomato puree to the sauté and simmer over medium heat for 10 minutes.

Now add chopped chili pepper and ground red pepper. Be sure to taste the chili; if it is very hot, then half a pod is enough.

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

Place the prepared hot beetroot soup into warm, sterilized jars and compact well so that there are no air pockets left. Pour a layer of olive oil on top; it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

Close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (time indicated for 500 g jars).
We store the workpieces in a dark and dry place, for example, in a cellar. Shelf life is several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma that will flow through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with aromatic borscht. Use a simple homemade recipe for aromatic preparations for borscht and beetroot soup now, so that later you can enjoy delicious dishes without spending a lot of effort.

• Carrots 800 g
• Tomatoes 1 kg
• Red beets 1.2 kg
• Garlic 150 g
• Onions 1 kg
• Greens 300 g
• Bell pepper 0.5 kg
• Rock salt 150 g
• Sugar 300 g
• Vinegar 9% 10 tbsp. l.
• Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets; they give the borscht a beautiful color and a sweet taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the bell pepper into small strips, and chop the greens (parsley or dill). Do not use hard green stems.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. Leave it for 1-1.5 hours so that the vegetables release their juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), preferably half a liter, and cover with sterilized lids.

Place the dressing in a pan of water for sterilization, count 20 minutes from the moment of boiling and roll up. One such jar is suitable for preparing beetroot soup for a 3-4 liter pan.

Before adding salt to the beetroot soup, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

• beets - 2 kg
• tomatoes - 3 kg
• garlic - 2 pcs
• vegetable oil - 200 ml
• chili pepper - 2 pcs
• granulated sugar - 2 tbsp.
• salt - 1.5 tbsp.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, peel them from the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, use a meat grinder to chop the tomatoes, but first prepare them for this. First rinse the tomatoes in water, and then cut them into large pieces. Only after this can the tomatoes be passed through a meat grinder.

Combine the prepared beets and tomatoes in one common deep container, then add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time has passed, add chopped hot pepper and garlic cloves passed through a press to the boiling preparation. Following these ingredients, add granulated sugar and salt to the mixture. Mix all ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup with cabbage

• white cabbage – 1 kg
• beets - 1 kg
• carrots - 1 kg
• onion - 500 gr
• tomato – 500 gr
• parsley - 1 bunch
• sugar - 0.5 cups
• salt - 3 tbsp.
• vinegar 9% - 2 tbsp.
• sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Peel beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, then the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes; they may not be too small in size; later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, place into sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot soup for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

• carrots - 0.5 kg;
• onions - 0.5 kg;
• fresh beets - 0.5 kg;
• fresh tomatoes - 0.5 kg;
• coarse salt - 1 tbsp. l. (with a slide);
• refined vegetable oil - 160 g;
• sugar - 50 g;
• vinegar 9% - 25-30 ml;
• allspice peas - 4-5 pcs.;
• bay leaf - 3 pcs.;
• water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, always stirring. Then add the tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Turn over jars of very tasty, aromatic, richly colored beetroot dressing prepared for the winter and wrap until completely cool. This preparation is stored at room temperature.

Recipe 6: beetroot dressing for the winter (step by step)

• 500 g cabbage;
• 5 tomatoes;
• 2 beets;
• 2 carrots;
• 2 onions;
• 2 sweet peppers;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 70 ml vegetable oil;
• 100 ml water;
• 2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains or damage. Rinse them and clean them.

The onion should be cut into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. This recipe for borscht dressing for the winter uses Savoy cabbage - it is a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to form a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to add a little less sugar - such tomatoes are usually sweetish.

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate them on a coarse grater. You can also cut the vegetables into cubes, but in this case you will need to increase the simmering time.

Place all the chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer for another 20 minutes.

Add vinegar, stir and after 2 minutes remove vegetables from heat.

Jars for preserving vegetables must be sterile, as are the lids. Place vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll them up. Turn over and wrap up.

When the borscht dressing has cooled, move it to a cool, dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

• beets - 1.3 kg
• tomato – 700 gr
• carrots - 500 gr
• onion - 500 gr
• sweet pepper - 400 gr
• vegetable oil - 200 ml
• sugar - 80 gr
• salt - 1.5 tbsp.
• garlic - 30 g
• vinegar 9% - 50 ml
• citric acid - 0.5 tsp.

Here is a set of products for preparing a dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any refined oil (I used sunflower), that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple vinegar in equal proportions, if % same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Of course, you can choose any convenient grinding method, but I highly recommend doing it as I write below. Believe me, borscht in which the beets are cut into thin slices is many times tastier than the one in which the vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into the pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut them into thin strips. Of course, if this is difficult for you, you don’t have to do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of thin straws. Place the vegetables in a frying pan and fry over medium heat until soft and browned. Stir so it doesn't burn.

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need just a little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take a different amount of time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

Two or three minutes and our aromatic beetroot dressing is ready to be covered for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing into jars.

Turn the jars upside down and wrap them in a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

It consists of beets, carrots, onions and sweet peppers. In winter you don’t have to fry it, just add a couple of spoons of this preparation to the pan with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

• Carrots 3 pieces
• Onions 3 pieces
• Salt 1 teaspoon
• Beetroot 2 pieces
• Vinegar 1 tbsp. spoon
• Garlic 2 cloves
• Sunflower oil 90 grams
• Granulated sugar 1.5 teaspoon
• Sweet pepper 3 pieces
• Ground red pepper 0.5 teaspoons
• Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw, limp vegetables. For cooking you will need a pan with a thick bottom and small glass jars.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using a knife. If you like the taste of this component in borscht, you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

Place carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add ground red pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and add tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mixture as it sticks to the bottom.

Grate the garlic cloves on a fine grater or squeeze through a press.

First wash the jars with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove containers and place on a towel. The jars should dry and cool.

Place the iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mixture. Mix the ingredients and simmer for another 20-25 minutes.

Don't forget to stir the mixture periodically during cooking. Then turn off the heat and take the jars.

Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for the classic version of borscht, but also for its other varieties. You can find it in my other article.

Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.

Recipe for a very tasty winter borscht dressing made from beets and carrots

The dish we are going to prepare now is borscht for the lazy. It can be eaten as a regular salad (independent dish), or used as a dressing for borscht.

The basis is carrots and beets - this is a storehouse of useful substances. The dressing is a lifesaver when you don’t want to bother with borscht for a long time, but you still want a tasty soup.

Ingredients:

• 4 kg beets;
• 2 tbsp. spoons of salt;
• 1 kg carrots;
• 1 kg of onions;
• pepper (0.5 kg);
• vegetable oil (approximately 0.2 l);
• 1 cup granulated sugar;
• 1 glass of 9% vinegar;
• 2 kg garlic;
• 2 kg of green parsley;

Preparation progress:

You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.

To avoid splashing the entire kitchen, cover it with a plastic bag.

Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind the pepper in a meat grinder.

Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. We stir and put on low heat, waiting for our mass to give juice. This is about 20 minutes covered and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!

Dressing for borscht for the winter without vinegar

This recipe, unlike the previous one, will not have a bite. However, this does not make the dressing any worse - it keeps well all winter!

Ingredients:

• 2 kg tomato;
• 2 large onions;
• 2 heads of garlic;
• 3 bell peppers;
• 3 carrots (large or medium)
• 2-3 hot peppers;
• 1 celery root;
• 2 apples.

Preparation progress:

1. Place the frying pan on the fire and pour a couple of tablespoons of vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
2. Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
3. Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.

The dressing for borscht (by the way, not only) is ready!

Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter

This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!

Ingredients

• 5 kg of white cabbage;
• 750 grams of carrots;
• 750 grams of onions;
• tomatoes – 1 kg;
• 2 kg beets;
• 400 grams of sweet pepper;
• parsley - to taste;
• tomato paste – 3 tbsp.
• 9% vinegar – 125 ml;
• 250 ml vegetable oil;
• salt to taste;
• 2 spoons of sugar;
• bay leaf – 4 pcs;
• black pepper 10 pieces (peas);
• allspice 5 pieces;

Preparation progress:

1. It is better to cook borscht dressing in an aluminum container. It is better not to use enameled one - it will burn. To begin with, remove the stems from the tomatoes and pass them through a meat grinder.
2. We cut the onion either into half rings or into cubes, and then put it in a cauldron. Cut the sweet pepper into strips. After peeling the beets and carrots, grate them on a Korean carrot grater and add them to the onions. Now put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
3. Cover with a lid and bring to a boil, then stir and continue cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can put it into jars!

Dressing for borscht - a recipe for the winter with cabbage

This recipe is no more complicated than the others. The main ingredient will simply be cabbage. The set of components is standard, as in previous versions.

Ingredients

• 1 kg of table beets - you can use clumsy ones, which will not go well with other dishes;
• 1 kg of white cabbage;
• 0.5 kg bell pepper;
• 1 kg of large tomatoes;
• 0.5 kg of onions;
• carrots – 0.5 kg;
• 5 tbsp. l. vinegar 9%;
• sugar and salt;
• 100 mg odorless vegetable oil;
• tomato paste – 3-4 tablespoons;
• garlic - one head;
• greens to taste.

Preparation progress:

1. Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and three carrots on a coarse grater. We cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
2. Add oil and place vegetable mixture over medium heat. As they boil, reduce the gas. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
3. We look at the stove - the vegetables have begun to boil, which means it’s time to add vinegar.
4. Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!

I suggest you watch a video recipe for preparing borscht dressing for the winter

Good luck with your preparations and look forward to new recipes!

For our favorite classics we need:

*We weigh all vegetables after cleaning.

• Beetroot - 2 kg
• Carrots - 2 kg
• Onions - 2 kg
• Tomatoes - 2 kg
• Vegetable oil - 600-650 ml
• Sugar - 200 g
• Salt - 130 g (about 5 tablespoons)
• Vinegar (table, 9%) - 100 ml
• Drinking water - 150 ml
• Black peppercorns - 15-20 pcs.
• Bay leaf - 4-5 pcs.

Important details:

• Cooking time 2-3 hours.
• You need large dishes, for example, a saucepan or a 10 liter tank. Enamel or stainless steel.
• From the given quantity it will be 10 jars of 700 ml and 1 liter.
• If you want to prepare less dressing, simply divide all components by 2. Then a 7-8 liter saucepan will be enough for you.
• Make less refueling profitable the first time. This way you can evaluate whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.

Prepare the ingredients.

Wash the beets and carrots. Together with the onion, we peel off the skin. We weigh it.

Wash the tomatoes and remove the green stem. We weigh it.

We like to save time, so we will grind the tomatoes in a blender.

You can do it differently: peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruits and fill them with hot water for 1 minute. Remove from boiling water and easily remove the skin of the tomatoes by prying it off with a knife.

Chop the vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater attachment or a food processor. Similarly, you can grate it manually on a coarse grater.

Second option: grate on a Berner grater - with an attachment for thin straws. We need short straws, so we place the vegetable without a significant inclination towards the blades. This choice is the most refined, because... gives classic beetroot straw, like in ready-made borscht in restaurants.

The onion can be passed through a meat grinder, or a Berner grater, or finely chopped with a knife.

Tomatoes - your choice of two options, as we described just above. Quickly blend with a blender directly with the skin. Or cut peeled tomatoes (there will be more fuss).

Simmer the borscht dressing.

Pour half the oil into the pan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass thoroughly so that the oil is both at the bottom and inside the vegetable mass. Separate 1/3 of water and vinegar and pour into vegetables.

Stir and place on low heat (!).

The vegetables should release their juice, then you don’t have to worry about them burning.

As soon as the mixture releases juice, increase the heat to high and let the dressing boil. Reduce the heat immediately to a low boil(so that the vegetables gurgle a little).

Cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from bottom to top.

The next step is to add the chopped tomatoes and the remaining vinegar and water. Add sugar, salt and peppercorns. Mix. Bring to a boil again and reduce heat.

Simmer the dressing until tender over moderate heat under the lid - another 30 minutes.

Our goal is to soften the beets and carrots. After 20 minutes of simmering, add the last spice to the pan - bay leaf. It can be put in earlier - with sugar and salt. But there is a risk that it will taste bitter. We play it safe by always adding bay leaf 10 minutes before the end of cooking.

In total, the vegetables take about 1 hour to cook.

Brief algorithm.

With oil and 1/3 of water and vinegar, wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep covered over moderate heat for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil on high heat - Simmer over moderate heat for 30 minutes, covered, until the vegetables soften - Add the bay leaf 10 minutes before the end.

We roll the workpiece into jars.

By the time the dressing is ready, your jars and lids should be sterilized. We recommend choosing small ones - 500-700 ml.

Lay out the dressing as hot as possible. Reduce the heat to minimum, but do not turn it off (!).

Let's keep the ladle in boiling water for 2-3 minutes: now you can use it to put the mixture into jars. We adjust the thick and liquid parts equally and fill the jars to the very top.

We close the full jars with lids. Any kind for long-term storage is suitable - twist-off or regular ones with a seaming key.

We turn the seal over and check for leaks. That is, we look to see if drops appear at the neck. We put the prepared borscht dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly in a blanket).

How to use hogweed in winter for a quick, delicious soup.

With this beet preparation for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and shred the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put borscht from an open jar.

And how quickly everything will work out! Especially if you like borscht on the water or are used to cooking and freezing the broth in advance. You will thank yourself more than once for your reasonable summer chores.

Store hogweed at room temperature in a dark cupboard.

The storage secret for an already opened gas station.

We store any opened canned food in the refrigerator. But even there, mold may appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty thing that is dangerous to your health? Very simple! Open the jar and grease the inside of that lid with mustard, under which we will store the workpiece. Dry powder paste or paste from the store - it doesn’t matter. Storage under a “mustard” lid extends the freshness of the product for weeks.

Borscht dressing for the winter with beets and carrots and tomato paste

We need:

We weigh all vegetables after cleaning.

• Beetroot - 1 kg
• Carrots - 1 kg
• Onions - 600 g
• Garlic - 6-7 large cloves
• Bell pepper - 400-500 g
• Tomato paste - 400 ml
• Sunflower oil (odorless) - 250 ml
• Sugar - 5 tbsp. spoons
• Salt - 3 tbsp. spoons
• Table vinegar (9%) - 90 ml

Important details:

• We will need a large saucepan of 7-8 liters.
• From this amount you will get about 4 liters of workpiece.
• If your family doesn’t like sweet peppers in borscht, just don’t add this minor ingredient. But replace its quantity with carrots and beets (in half). Otherwise you will have to count the sugar and salt.
• You can add hot chili pepper, removing the seeds - ½ small pod.
• Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to make it is described in the 1st roll.

Preparation.

Prepare root vegetables and onions using any method from the recipe above. Chop the garlic in the same way as the onion. We clean the bell pepper from the stalk and seeds and cut it to taste - into strips or cubes. We choose domestic tomato paste: high-quality and thick.

Pour 1/2 oil (125 ml) into a large saucepan and place over medium heat.

Place all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add the next ingredient. Stir and simmer again. You can add a little water, but this is usually not necessary. Vegetables release enough juice.

Order of vegetables:

• Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.

After we put the bell pepper and simmered the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the butter (125 ml) to the beets and carrots. Stir and bring to a boil. Again, simmer all the vegetables over medium heat for 20-25 minutes.

At the end, add the second half of the vinegar, mix the mixture thoroughly from bottom to top and bring to a boil. Reduce the heat to minimum and pour the dressing into dry, sterilized jars - tightly, right up to the neck. The pan, as in the recipe above, remains the entire time on low heat.

Cover with lids, turn over, and wrap. Store without refrigeration, but away from light.

Beetroot dressing for borscht with carrots and beans

The longest preparation of beets for the winter is due to the need for boiled beans. You will have to go through the entire process of cooking it, starting with soaking the beans for 6-8 hours in cold water.

But this roll-up is also beneficial. You will process the beans only 1 time. And from the ready-made jars you will get ready-made ingredients for quick soup in its famous lean version.

We will be glad if you join in with smart ideas for delicious homemade food. Borscht dressing for the winter with beets and carrots is one of the best examples of how to save energy, time and money while remaining a fun cook.

See you in “Easy Recipes” - “Homemade Preparations”..

P.S. An interesting video with a rare recipe that reduces the time for creating winter hits - herring under a fur coat, borscht and salads. The story step by step starts at 2:33.

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