If the way to a man’s heart is through his stomach, then it is borscht that makes it.
From the vastness of Runet

Dressing for borscht for the winter, prepared with your own hands from fresh vegetables, is a real find that makes life much easier. And what a help this is for young housewives just gaining experience!

Dressing for borscht for the winter can be prepared from a different set of products, but one thing remains unchanged - it will definitely contain beets. It’s up to you to decide what to add to the jar of dressing. Onions, carrots, cabbage, even potatoes can be placed in jars. That is, the entire algorithm for preparing borscht will boil down to preparing a rich broth, cooked according to all the rules. All that remains is to put out a jar of dressing, heat to a boil and pour into plates. A spoonful of sour cream, a leaf of greenery - beauty!

Dressing for borscht for the winter with cabbage

Ingredients:
5 kg cabbage,
1.2 kg tomatoes,
10 onions,
10 sweet peppers,
1.6 kg beets,
1 kg carrots,
5 tbsp. l. salt,
2 tbsp. l. Sahara,
3 tbsp. vegetable oil,
2 stacks 9% vinegar,
15 black peppercorns,
6-8 bay leaves.

Preparation:
Grate the carrots and beets on a coarse grater and fry them in a deep frying pan in vegetable oil (1 cup). Chop the remaining vegetables, mix with the fried mixture and spices, add more oil and simmer for an hour. Then put the finished dressing into sterilized jars, roll them up, turn the jars upside down, and wrap them up.

If you don't like the presence of vinegar in your preparations, pay attention to our next recipe.

Dressing for borscht without vinegar

Ingredients:
1 kg of tomatoes,
1 kg boiled beets,
300 g bell pepper,
300 g carrots,
300 g onion,
100 g cabbage,
100 g parsley or dill,
1 lemon,
vegetable oil.

Preparation:
Fry the onion, cut into half rings, in vegetable oil. Pour boiling water over the tomatoes, remove the skin, cut them into cubes. Chop the remaining vegetables, place in a saucepan and simmer for 30 minutes. Peel the beets and grate them on a coarse grater, then add them to the rest of the vegetables and simmer together for 15 minutes. When the time is up, pour in lemon juice, stir and immediately pour into jars. Roll it up, wrap it up. Store in a cool place.

For lovers of spicy taste, we offer a recipe with hot pepper. Adjust the amount of pepper to taste. Of course, it is better not to offer such hot borscht to children!

Dressing for borscht with hot pepper

Ingredients:
3 kg beets,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 kg sweet pepper,
1-2 pods of hot pepper,
2 stacks vegetable oil,
Bay leaf,
salt - to taste.

Preparation:
Pass sweet and bitter peppers, as well as tomatoes, through a meat grinder. Grate the beets and carrots on a coarse grater and simmer in a deep frying pan with vegetable oil for 15 minutes. Add the rest of the vegetables to them, salt to taste, throw in a bay leaf and simmer for an hour. When the workpiece is ready, place it in sterilized jars, roll it up and wrap it.
To prepare borscht with this dressing, cook the broth with potatoes and cabbage and, when the vegetables are ready, put the dressing in a saucepan, bring to a boil and remove from heat.

Sweet borscht dressing

Ingredients:
2 kg beets,
2 kg carrots,
2 kg sweet pepper,
2 kg tomatoes,
2 kg onions,
500 ml vegetable oil,
½ cup salt,
½ cup 6% vinegar.

Preparation:
Grate beets, carrots, tomatoes and bell peppers on a coarse grater. Separately, in a deep frying pan with vegetable oil or a saucepan, fry the onion, cut into half rings, until golden brown. Then add grated vegetables, vegetable oil, salt and vinegar to it. Simmer until soft. Place the prepared dressing into jars and roll up.

All you need to do is boil the broth, potatoes and cabbage and add a jar of dressing, and for a particularly tempting aroma, grind a clove of garlic with salt and put it on a plate along with a spoonful of sour cream.

Dressing for borscht with tomato juice

Ingredients:
1 head of cabbage,
2 kg boiled beets,
2 kg tomatoes,
10-15 sweet peppers,
5-10 peas of allspice,
4-6 bay leaves,
salt - to taste.

Preparation:
Squeeze the juice from the tomatoes and pour it into an enamel pan. Bring the juice to a boil, add salt to taste, allspice and bay leaf. Finely chop the vegetables and add to boiling tomato juice. Bring the mixture to a boil and cook for 10-15 minutes. Add grated boiled beets, boil and cook for another 2-3 minutes. Place the finished mixture in sterilized jars, roll up the lids, turn it upside down, wrap it up and leave it like that overnight.

Dressing for borscht with green tomatoes and garlic

Ingredients:
3 kg beets,
2 kg green tomatoes,
1 kg of onion,
2 heads of garlic,
5 tbsp. l. Sahara,
1.5 tbsp. l. salt,
1.5 tbsp. vegetable oil,
1.5 tsp. vinegar essence.

Preparation:
Chop the vegetables, place in a saucepan, add the remaining ingredients except garlic and vinegar essence, and simmer, stirring, for about an hour. Then add garlic and vinegar essence, passed through a press, to the vegetable mixture and boil for another 20 minutes. Place the finished dressing in sterilized jars, roll up the lids, wrap and leave to cool completely.

Sour apples in borscht? Can't be! How could he? Sour apples go well with sweet beets, and the taste of borscht is simply amazing.

Dressing for borscht with apples

Ingredients:
1 kg beets,
1 kg of sour apples (Antonovka is ideal),
300 g onion,
1 tbsp. l. salt,
200 g sugar,
1 tbsp. l. 9% vinegar.

Preparation:
Be sure to choose sweet beets for this preparation. Wash it, peel it and pass it together with peeled and seeded apples and onions through a meat grinder. Place the resulting mass in a saucepan, add salt, sugar, mix everything well and cook, stirring, for 20-30 minutes after boiling. At the end of cooking, carefully pour in the vinegar, pack the hot dressing into sterilized jars and roll up the lids.

By the way, beetroot-apple dressing can be eaten just like that, with black bread, as a salad or appetizer. So prepare more of this dressing!

For those who love borscht with beans, our next recipe. If you have never prepared borscht according to this recipe, cook a couple of jars to try.

Dressing for borscht with beans

Ingredients:
2 kg beets,
2 kg carrots,
2 kg onions,
2 kg tomatoes,
3 stacks white sugar beans,
500 ml vegetable oil,
500 ml hot water,
1 stack Sahara,
100 g salt,
150 g 6% vinegar.

Preparation:
Soak and boil the beans until tender, chop the vegetables. It is advisable to remove the skin from the tomatoes so that it does not end up on the plate later. Then fry all the vegetables separately in vegetable oil. Mix beans with vegetables, add vegetable oil, water, sugar, salt and vinegar, stir and simmer for 30 minutes. Place hot dressing into jars and seal. In principle, beans in the recipe can be used in any color, white just looks prettier.
Dressing with beans is perfect for a Lenten table. Boil the cabbage and potatoes, you can add a couple of dried mushrooms for flavor, add the dressing with beans, and the lean borscht is ready!

Dressing for borscht for the winter is simply irreplaceable. This is especially convenient for residents of cramped city apartments, because the entire harvest from their favorite dacha must somehow be preserved.

Happy preparations!

Larisa Shuftaykina

Borscht dressing for the winter

4.6 (92%) 5 votes

It would seem that canned borscht cannot be compared with a dish made from fresh, unprocessed vegetables. Of course, if there is a convenience store or a wholesale vegetable market nearby, stocking up on the necessary products is not a problem. But such an ideal option is not available to everyone.

For example, the housewife went on vacation for a week or to visit her mother, and the household, spoiled by daily fresh borscht, moan and cry from longing for mother’s first courses. It is much easier over the phone to explain to a husband, stunned by household chores, the location of the treasured jar of borscht dressing than to spend a long time explaining to him what and how to add to the pan with broth.

Or you live abroad and accidentally dropped into the local market at the moment it was closed, when vegetables can be bought for next to nothing. They brought the bags home, but storing vegetables grown hydroponically in hot countries is pointless. Yes, and you have to work there from morning to evening, and on a rare day off, a woman will spend half a day at the stove. Of course, local residents treat their relatives to semi-finished products, but people from the CIS countries still feed their families with hearty, rich borscht.

And finally, the third, most compelling argument in favor of preparing borscht dressing for the winter is that the seasonal price is several times lower than the cost of vegetables in the off-season.

Canned borscht dressing with bell pepper

Required products for preparing for the winter and their quantities:

• 2 kg of very ripe tomatoes, it’s not scary if you get a little crushed ones on the cheap;
• 3 kg table, intensely dark color, beets,
• 1.5 kg of carrots and sweet multi-colored peppers;
• 1 kg of white or golden onions (under no circumstances take the so-called blue or red onions - when cooked they turn dirty gray);
• a large bunch of your favorite greens - dill, parsley. You can do one thing - some people don’t like parsley, others are irritated by dill.
• 4 tablespoons with a small hill of regular table salt;
• 200 ml of refined oil, although some lovers use scented oil;
• half a glass of sugar;
• half a liter of plain water;
• half a teaspoon of citric acid;
• 150 ml vinegar 9%;

This amount is calculated for 6-7 liters of ready-made borscht dressing for the winter.

Step-by-step guide to making the twist:

1. Wash and peel the root vegetables. If you add parsnip root to the already mentioned carrots and beets, the borscht will acquire a richer taste.
2. Chop the roots into thin strips or grate them on a coarse grater.
3. Remove seeds and cut sweet peppers into strips.
4. Chop the peeled onion into small cubes.
5. Blanch the tomatoes, remove the skin, and chop into pieces.
6. Remove rough stems from the greens and chop the entire bunch.
7. Fry the onion in oil until light brown, pour into a stewing container.
8. Wipe the pan with a piece of scrap cloth or paper towel to remove any small pieces of onion. In the future, wipe the frying pan before each subsequent batch.
9. Fry the carrots with the addition of oil, add them to the onions.
10. Lightly fry the peppers and add to the fried vegetables.
11. Fry the beets by mixing with citric acid or a small amount of vinegar over low heat until soft. At the end of frying, add sugar.
12. Add the tomatoes to the beets and fry the mixture for about 5 minutes.
13. Mix all the fried vegetables and simmer with salt for 15 minutes.
14. Pour in vinegar and boil.
15. Place in sterilized jars of suitable containers, roll up and insulate.
16. After 1.5-2 days, store it for the winter.

Zucchini with pineapple flavor - recipes that will surprise you:

Borscht dressing without pre-frying vegetables

Approximate amount of products needed to prepare for the winter:

• 2 kg beets;
• 1 kg of carrots, tomatoes and onions;
• half a kilo of sweet bell pepper;
• 250 ml vegetable oil;
• 1 glass of vinegar 6%;
• 100 g salt;
• 1 cup granulated sugar;
• a bunch of your favorite greens.

How to cook:

1. Grate root vegetables on a grater or in a food processor: beets and carrots.
2. Chop tomatoes, peppers and onions into cubes, as usual for adding to soup.
3. Mix everything thoroughly. If you want, add the desired greens.
4. Make a dressing from oil, sugar, vinegar and salt. Stir until sugar and salt are completely dissolved.
5. Mix vegetables with dressing and set aside.
6. Prepare the smallest jars so that you can use the entire mass at once.
7. Simmer the prepared semi-finished product for about half an hour over low heat, stirring regularly.
8. Place in dishes and cover with metal lids.

This product can be stored in an apartment.

Boil the required broth, add potatoes, then cabbage. Add borscht dressing a couple of minutes before cooking.

Borscht dressing from Alla Kovalchuk

The Master Chef contestant is known for her practical advice and proven recipes. Her version of canned dressing for the winter is designed for use in preparing borscht in a large family-style saucepan. The result will be 700-1000 grams of excellent borscht dressing for the famous Ukrainian borscht.

What products should be prepared:

• 200 grams of carrots, onions, bell peppers, herbs;
• 600 grams of beets;
• 100 grams of water;
• 50 grams of oil for frying;
• 2 teaspoons salt;
• 1 tablespoon sugar;
• 30 ml apple cider vinegar.

How to prepare the dressing:

1. Grate the carrots and beets separately.
2. Chop the pepper and onion into small cubes.
3. Grind the tomatoes into puree in a meat grinder or food processor.
4. Finely chop the greens.
5. Fry the onion in oil in a deep frying pan until translucent.
6. Add carrots to it, add oil and saute under the lid for about 5 minutes.
7. Mix beets with vinegar and add to onions and carrots.
8. Simmer the vegetables covered for 5 minutes.
9. Add salt and sugar, mix thoroughly.
10. Add the pepper cubes and herbs, stir again and simmer under the lid for a couple of minutes.
11. Pour in the puree and add water if necessary.
12. Simmer the dressing for 30 minutes, stirring.
13. Place into prepared portioned jars and seal.
14. Place closed jars on their sides and roll them on the table to evenly distribute the resulting liquid.
15. Remove the twist for storage.

This preparation is also perfect cold as a winter snack.

Already read: 61604 times

Pre-prepared dressings and vegetable preparations for homemade borscht significantly save your time and money. Better yet, make a couple of jars of ready-made borscht for the winter! We cooked the broth, added potatoes and dressing or preparation, stirred and added salt if necessary. The borscht is almost ready! How to make the right dressings and preparations for borscht from vegetables, prepare borscht for the winter watch and read further.

Recipes for borscht dressings

Recipe for borscht dressing "Lazy borscht"

Ingredients:

• 1 kg cabbage
• 1 kg beets
• 1 kg tomatoes
• 1 kg onions
• 2 kg carrots
• 2.5 tbsp. l. salt
• 0.5 tbsp. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 6%

Cooking method:

1. Wash and cut the vegetables. Tomatoes in slices, onions in thin half rings, cabbage in strips. Grate carrots and beets.
2. Place the vegetables in a saucepan, add all the spices except vinegar.
3. Place the kettle on the fire and bring to a boil.
4. Simmer for 10 minutes, stir and add vinegar.
5. Cook the borscht for another 10-15 minutes.
6. Sterilize jars for soup and fill them with hot stock.
7. Roll up the jars, wrap and cool. Put away for storage.
8. To prepare borscht, cook the meat broth with potatoes, put a 0.5 liter jar in a saucepan and bring the soup to readiness. Salt to taste and add herbs.

Recipe Dressing for borscht and beetroot soup "Red"

Ingredients:

• 1 kg tomatoes
• 1 kg carrots
• 1.5 kg beets
• 150 gr. garlic
• 1 kg onions
• parsley, celery, dill
• 150 gr. salt
• 16th century l. vinegar 9%
• 300 gr. Sahara
• 400 ml vegetable oil

Cooking method:

1. Wash the vegetables and chop them on a grater. Finely chop the greens.
2. Pass the whole mass through a meat grinder and then grind with a blender.
3. Add salt and sugar to the vegetable puree, pour in vinegar and vegetable oil.
4. Stir the mixture and leave under a towel for 1.5 hours. Sterilize 0.5 liter jars.
5. Fill the jars with dressing and sterilize for 20 minutes from the moment of boiling.
6. Roll up the jars and store them in a cool place.

Recipe for winter borscht "Crimean"

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg cabbage
• 1 kg tomatoes
• 0.5 kg onions
• 0.5 l vegetable oil
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp. citric acid

Cooking method:

1. Wash the vegetables and cut into thin strips.
2. Stew vegetables in vegetable oil over low heat.
3. Add salt, sugar and vinegar.
4. Cook the borscht for about an hour.
5. Place the borscht in sterile jars and seal. Store borscht in a cool place.

Recipe for winter borscht with bell peppers and beans

Ingredients:

• 2 kg cabbage
• 1 tbsp. beans
• 1 kg tomatoes
• 0.5 kg onions
• 1 kg beets
• 0.5 kg carrots
• 2 red bell peppers
• 10 tsp. salt
• 1 tbsp. l. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 9%
• 8 pcs. peppercorns
• 4 bay leaves

Cooking method:

1. Pour water over the beans and leave for 8 hours.
2. Wash the vegetables.
3. Grate carrots and beets.
4. Stew carrots and beets in 1 tbsp. vegetable oil for about 20 minutes.
5. Chop the remaining vegetables and grind with spices.
6. Place vegetables in a saucepan, add beans, stir and simmer for about 40 minutes.
7. Pour vinegar into the borscht, boil and cool slightly.
8. Place the borscht in sterile jars and seal.

Recipe: Pickled beets for borscht

Ingredients:

• 2 kg beets

For the marinade:

• 1 tbsp. vinegar 9%
• 1 tbsp. water
• 1 tbsp. l. Sahara
• 1 tsp. salt
• 3 bottles carnations

Cooking method:

1. Wash the beets and boil until tender.
2. Peel the beets and cut into large strips.
3. Sterilize 0.5 liter jars and fill with beets.
4. Prepare hot marinade.
5. Pour the marinade over the beets and immediately roll them up. Store beets in the refrigerator.

Video recipe "Borscht dressing (dressing for Ukrainian borscht)"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Hello everyone! Today I will tell you the process of preparing borscht dressing. Now is just the time when you can make such preparations for the winter without any effort. And then imagine adding it to, so to speak, if you need to cook it quickly and in a hurry.

Just imagine, think about the huge advantages in this dish, namely:

• when you cook then your hands will be clean, because you won’t have to stand additionally to chop beets and carrots;

• if you prefer the option with beans, then this will help you halve the cooking time of the soup, because with legumes there is always so much red tape, they need to be soaked and boiled for a large amount of time;
• and most importantly, now it is easier and easier in material terms to make and prepare such autumn preparations than in winter. And all the vegetables are still fresh and aromatic.
• The penultimate good reason why you need to make this roll in jars is, of course, its unsurpassed taste, because it can be used not only as a dressing for soup, but also as a salad or a side dish for meat products.

• when there is very little time, this mixture reduces the time for preparing the soup. For a quick meal, this is a great option.

Tell me, do you make such preparations for the winter? Share your opinion, write your review at the end of the article, I am very pleased when a small forum is formed where you can see new information, because we all prepare any dishes differently.

Dressing for beetroot borscht for the winter - a very tasty recipe

This option can rightfully be compared with, but only with beetroot.

We will need:

• beets - 3 kg
• tomatoes - 1 kg
• bell pepper – 0.5 kg
• onions - 0.5 kg
• garlic - 150 g
• vegetable oil - 1.5 tbsp. (1 tbsp.=250 ml)
• vinegar essence 9% – 100 ml
• sugar - 4 tbsp
• salt - 2 tbsp
• hot pepper - 0.5 pcs.

Cooking method:

1. Place a frying pan or deep saucepan on the stove, pour 1/3 of the vegetable oil from the amount specified in the ingredients. Chop the onion into cubes with a knife and fry it until soft.

Important! Be sure to remember to stir with a spatula or a special spoon that will not scratch your dishes.

2. While the onion is frying, peel the beets. Grate it on a coarse grater.

3. Tomatoes can be rubbed through a fine grater, you can twist them in a meat grinder, or you can use a blender for this. The result should be like this, you should get a porridge-like consistency. Peel the bell pepper from veins, stalks and seeds, cut into regular strips.

Place the fried onion in a saucepan, add the tomato mixture, bell pepper, and finely chopped hot red pepper.

4. Salt and sugar. Then pour in the rest of the vegetable oil, stir lightly and put on fire to simmer.

Important! Simmer over low heat for about 1 hour, stirring occasionally.

After an hour, add bell pepper and chopped garlic, which can be passed through a press or cut by hand. Stir and simmer for another 20-25 minutes. A couple of minutes before cooking, add vinegar.

Interesting! You can experiment and add store-bought seasonings such as Maggi, Knorr, Pripravych.

5. The final stage of work is to distribute the hot beet lecho and soup mixture into sterilized jars. Screw on with regular coated lids.

Important! Don’t forget to wash the lids with baking soda and boil them.

6. Wrap the jars in a blanket or blanket, turning them upside down. In this form they should stand for about a day or until completely cooled.

So simply and easily at home you can prepare such a fragrant and very beautifully colored dish, at the same time a salad and an additive for soup, which will definitely give a very bright, rich red color to the borscht. Store in a cool place or cellar.

Preparing a vegetable mixture for soup for the winter

This is real hogweed for the winter, just a great video, this dish is a good help both for soup and instead of salad for any lunch or dinner.

Borscht dressing with beets and carrots

This is probably the most common and favorite option; it can be done always, even in winter, because it resembles the most common frying for soup. Read for yourself and you will understand everything.

We will need:

• carrots - 2 pcs.
• beets - 2 pcs.
• onions - 2 pcs.
• vegetable oil for frying
• tomato paste - 6 tbsp
• water - 1 tbsp.
• salt - 1.5 tsp
• sugar - 0.5 tsp
• garlic - 1 head
• vinegar 9% - 1 tbsp per 0.5 liter jar

Cooking method:

1. Wash the beets and cut them as you usually do when cooking soup. Grate the carrots on a coarse grater. Traditionally, cut the onions into cubes with a kitchen knife.

Interesting! In Ukraine, beets are called beetroot, or affectionately beetroot. After all, they are the most aromatic, rich and tasty, as they have their own subtleties and nuances.

2. Fry the onion with vegetable oil in a frying pan. It will simmer a little, perhaps the edges will turn golden, add the carrots. Basically, do a regular roast. Fry the carrots a little until they become soft.

3. Following the carrots comes chopped beets. Stir everything and add more vegetable oil if you suddenly see that it has become a little dry.

Interesting! When frying all vegetables, they will decrease quite a bit in volume.

While all the vegetables are stewing, take a glass and pour water into it, then add tomato paste, stir, make tomato juice. And then pour it into the pan so that everything continues to stew and not fry.

Pepper and salt; no need to add bay leaves or seasonings.

4. After a total of 20-30 minutes have passed, add grated garlic or pass it through a garlic press. You can add any herbs, such as parsley or dill. Simmer for another 10-15 minutes.

Important! If there is suddenly not enough water, the mass thickens, then do not be afraid to add more.

5. Sterilize the jars in advance along with the lids, and then put the finished mixture into the jar. Take a regular tablespoon of vinegar and pour directly on top. Can immediately under a metal lid.

Important! Half liter jar, use 9% vinegar.

6. Then turn it over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool to room temperature. Enjoy your preparations!

As you may have noticed, this option is made without cabbage or bell pepper, but it is not a little inferior to the previous option in taste.

Beetroot and cabbage dressing in jars - a simple recipe

This option is for the lazy; you can call it another way, like cabbage in tomato juice. But this preparation has a very pleasant taste, as well as a beautiful color, and in the soup it gives an amazing aroma. In general, super and class! Try it, you won't regret it.

The peculiarity of this type is that it is prepared without beets, and even without vinegar, but has a red color due to the presence of tomatoes; in general, the products used are quite common and affordable.

We will need:

• tomatoes - 1.5 kg
• cabbage - 1.5 kg
• bell pepper - 3 pcs.
• bay leaf - 2-3 pcs.
• black peppercorns
• salt - 1.5 tsp

Cooking method:

1. Make tomato juice from fresh juicy tomatoes; to do this, grind the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.

2. Next, shred the cabbage using a special grater because it turns out quite beautifully and efficiently, and most importantly quickly. Peel the pepper from seeds and cut into strips.

Important! Remove the membranes from bell peppers, as they can produce bitterness when cooked.

3. Place a small portion of pepper and cabbage into a boiling tomato. Gently stir and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns to flavor the dish 6 pcs. Cook after boiling for 5-7 minutes.

4. Then pour the hot cabbage into sterilized jars through a special funnel. Close the filled jar with a sterilized metal lid and screw it using a seaming machine.

5. Turn the jars over and rest under a blanket until they cool completely.

This simple method is time-tested and saves time on cooking))) Happy autumn pickling!

Soup recipe

It’s very interesting, but many of us call borscht dressing “borscht in a jar.” Probably because this preparation is very similar to soup, only the soup is liquid, and it is thicker.

Use this creation for your home purposes; it is especially useful when relatives come unexpectedly and you need to feed them. After all, with the help of this vegetable additive, cook this first dish, it’s just one, two and ready, this is the easiest way to cook soup).

Interesting! Before cooking, all crushed ingredients can be placed in bags and frozen, and then, if necessary, taken out and added as intended.

Well, let's get started, let this step-by-step instructions with photos be your reliable assistant.

We will need:

• cabbage - 2 kg
• tomatoes - 2 kg
• beets - 3 kg
• onions - 1 kg
• garlic - 2 heads
• carrots - 1 kg
• bell pepper optional - 0.5 kg
• salt - 2 tbsp
• granulated sugar - 4 tbsp
• sunflower oil - 500 g
• vinegar 9% - 3 tbsp
• cloves - 2 pcs.
• black peas - 5 pcs.

Cooking method:

1. The most important thing in this option is to chop all the vegetables of approximately the same size with a kitchen knife, especially carrots and beets into thin cubes, so that they are not hard in the finished dish. Only 150 g of garlic can be put through a garlic press.

2. Take a large basin or a huge saucepan and pour refined vegetable oil into it and first add the onions. Fry it until soft.

Important! My grandmother always makes preparations for winter in an enamel basin, apparently Soviet times are making themselves felt, whoever gets used to it does so))). Nowadays, if you are making a small amount of food, you can use it and cook it in a slow cooker.

As soon as the onions begin to turn golden, add all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process will begin. When the vegetables have settled a little, add the cabbage.

Important! Cook over low heat, stirring the entire aromatic mass with a spoon so that nothing burns and everything simmers evenly, for about 1 hour.

Don’t be alarmed if you see a lot of juice, this is how it should be; it will all disappear during the cooking process, so you should stir often.

And only at the very end, 5 minutes before readiness, add chopped garlic and vinegar essence.

4. Place the hot workpiece in sterile jars and roll it with a special seaming machine. Next, turn each jar upside down, wrap it and let cool to room temperature.

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.