Preparing borscht dressing for the winter. Dressing for borscht for the winter with bell pepper

Hi all! The autumn harvest is gaining momentum. The bell peppers are already ripe, the tomatoes are ripening in full swing, and the beets are on the way. Let's not miss the moment to stock up on vegetables for the winter. Today I want to invite you to prepare borscht dressing for future use. I have selected 6 different delicious recipes for every taste.

Borscht is a favorite dish for many, a kind of vegetable soup with beets and cabbage. It includes up to 20 ingredients and to make preparing this culinary masterpiece easier in winter, we will do some of the work now and store it in a jar until the right time.

The following vegetables are considered obligatory: beets, potatoes, cabbage, carrots, onions, tomatoes. You can add: beans, apples, turnips, bell peppers. From spices: black and allspice, dill, parsley, garlic, celery, basil, marjoram. All this, if desired, you can add to our today's recipes.

If you don't want to can vegetables, then just freeze the prepared ingredients! The recipe for such a preparation will be described below.

Prepare a large pot because there will be a lot of vegetables.
It is better to use 0.5 liter jars. This is the most suitable packaging option. It will take one such jar to prepare borscht. If the dressing still remains, don’t worry that it will spoil, use the following advice:

To prevent the rest of the workpiece from disappearing, grease the lid with which you will close the jar with mustard. It will prevent mold from occurring.

To cut vegetables faster, use all the equipment you have in the kitchen: blender, food processor, meat grinder. This is just the right case for all these devices to save a lot of your time.

This is the most common recipe for making dressing. It contains all the necessary ingredients for borscht. All that remains is to pour the mixture into a pan with meat broth, add potatoes and cabbage. And everything is ready!

Did you know that borscht can be hot or cold? They differ in the method of preparation. Hot – classic red borscht that we are used to cooking. The cold dish is based on pickled or boiled beets and fermented milk products.

Prepare 10 0.5 liter jars.

To prepare we will need:

Beets – 2 kg.
Carrots – 1.5 kg.
Onion – 1 kg.
Garlic – 2 heads
Tomato paste – 380 g (1 can)
Vegetable oil – 200 ml.
Vinegar 9% – 4 tbsp. spoons
Sugar – 2 tbsp. spoons
Salt – 1 tbsp. spoon
Ground black pepper – 0.5 teaspoon
Dried parsley – 0.5 teaspoon
Dill – 1 teaspoon
Bay leaf – 3 pcs.

1. Wash and clean all the vegetables.

2. Cut the onion into cubes and fry until golden brown in a frying pan. Pass the garlic through a press to the onion, add black pepper, parsley, and dill. Mix everything. Pour the tomato paste into the pan with the onions and simmer for another 5-7 minutes.

2. Grind carrots and beets in a food processor or on a coarse grater. We combine these vegetables in a saucepan, pour a glass of water into them, and put on fire. When the preparation boils, add fried onions, vegetable oil, vinegar, sugar, and salt to the pan. Mix thoroughly and leave to simmer for another 30 minutes. 10 minutes before the end of cooking, add bay leaves.

3. Pour the prepared dressing into sterilized containers and screw on the lids.

Turn the jars upside down and cover with a blanket until completely cool.

Recipe for borscht dressing for freezing for the winter with beets and carrots

In winter, you want to warm yourself up with a hearty and hot lunch. And, as always, there is not enough time to prepare it. In this recipe we prepare lifesaver bags for the housewife. With their help, borscht from fresh vegetables will miraculously appear on our table in winter. Don't believe me? Check it out!

Not a single method of canning borscht dressing can convey the aroma of fresh vegetables the way freezing will!

Carrots – 0.5 kg.
Beets – 1.5 kg.
Tomatoes – 0.5 kg.
Bell pepper – 0.5 kg.
Onion – 0.5 kg.
Garlic – 100 grams
Greens of your choice

1. Wash and clean the vegetables. Peel the bell pepper from the center and cut into strips. Chop the onion into squares, as is usually done for borscht. Cut off the place where the stem attaches to the tomatoes and cut them into cubes. Garlic can be passed through a press or chopped into slices.

2. Place all the cuttings in a large bowl so that it is convenient to mix them later.

3. Grate carrots and beets on a coarse grater and place in a bowl with the rest of the vegetables. Add herbs and spices to your taste. Mix all ingredients thoroughly.

3. In ziplock bags, put the amount of dressing that you usually use for one preparation of borscht. Squeeze the bag with your hands to release excess air and close the clasp.

In winter, vegetables are fried in a frying pan in vegetable oil and boiled in prepared meat broth along with cabbage and potatoes.

Delicious borscht dressing with bell pepper

A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes you will stock up on a delicious preparation, which is enough to prepare 3-4 pans of borscht. In this recipe we add bell pepper.

To prepare we will need:

Beets – 3 pcs.
Tomatoes – 5 pcs.
Carrots – 2 pcs.
Vegetable oil – 125 ml.
Salt – 0.5 tbsp. spoons
Bell pepper – 1 pc.
Onion – 1 pc.
Garlic – 3 cloves
Vinegar 9% – 50 ml.

1. Wash all the vegetables. We peel the tomatoes, for this: we make cross-shaped cuts on the top of the fruits, put them in a container and pour boiling water for two minutes, then the skin will peel off very easily.

2. Grind all the vegetables in a blender one by one: carrots, beets, peppers, peeled tomatoes, onions, garlic. You can, of course, grate them, but this way the cooking process will take much longer. Pour everything into the multicooker bowl. Add salt, vegetable oil, mix.

3. Set the “stew” function on the multicooker for 40 minutes. Five minutes before cooking, pour vinegar into the bowl.

4. Pour the borscht dressing into sterilized jars. Screw on the lids. We turn the container upside down, wrap it in a warm blanket and wait for the workpiece to cool.

Recipe for dressing for borscht with beans

This recipe is for those who can’t imagine borscht without beans! To get a pleasant taste of the dish, you need to purchase good quality legumes:

the beans should be dry, well dried;
there should be no plaque or stains of suspicious origin on it;
there should be no holes in it from bugs;
If legumes are sold in bags, check that the packaging is not damaged.

For the amount of ingredients used in the recipe, prepare 9 0.5 liter jars.

To prepare we will need:

Beets – 1.5 kg.
Tomatoes – 1.5 kg.
Pepper – 0.5 kg.
Carrots – 0.5 kg.
Onion – 0.5 kg.
Vegetable oil – 250 kg.
Vinegar 9% – 80 ml.
Salt – 1 tbsp. spoon
Sugar – 100 g.
Beans – 300 g.

1. First, fill the beans with cold water and leave overnight. In the morning, we wash it, pour it into a saucepan, and fill it with water. Cook over low heat until done. Drain excess liquid from the finished product.

2. Wash and peel the vegetables thoroughly.

Three carrots and beets on a coarse grater. Bulgarian pepper in strips, onion in cubes. We pass the tomatoes through a meat grinder.

3. Pour tomato juice and vegetable oil into a large saucepan and stir. Place on the fire and bring to a boil.

4. When the tomato juice boils, add beets and 40 ml. vinegar, after boiling, cook for 10 minutes.

Then add onions and carrots to the beets and wait for them to boil. After boiling, cook for another 10 minutes.

5. Throw in pepper, beans, salt, sugar. Mix everything carefully and leave to simmer for 15 minutes. Five minutes before the end of cooking, pour in the remaining vinegar.

6. Fill the sterilized jars to the top with hot dressing and roll up the lids.

We wrap the workpiece with a warm blanket.

Dressing for borscht with beet without pepper - a recipe for the winter in jars

Most often, bell pepper is thrown into borscht. But if you don't like this vegetable, this recipe is just for you! Watch the video for a detailed description of the process of preparing the dressing without bell pepper.

To prepare we will need:

Beets – 1 kg.
Carrots – 1 kg.
Onions – 1 kg.
Tomato – 1 kg.
Sugar – 100 g.
Salt – 70 g.
Vegetable oil – 325 ml.
Vinegar 9% – 50 ml.
Water – 75 ml.
Allspice – 3 – 4 peas
Bay leaf – 2 – 3 pcs.

Borscht dressing with cabbage

This gas station is very practical to use. With its help, you can significantly reduce the cooking time of borscht because... it already contains cabbage.

To prepare we will need:

Beets – 1 kg.
Cabbage – 1 kg.
Bell pepper – 0.5 kg.
Tomatoes – 1 kg.
Onion – 0.5 kg.
Carrots – 0.5 kg.
Vinegar 9% – 5 tbsp. spoons
Sugar – 1 tbsp. spoon
Salt – 1 tbsp. spoon
Vegetable oil – 100 ml.
Tomato paste – 4 tbsp. spoons
Garlic – 1 head
Greens - to taste

1. Wash and peel the vegetables. For tomatoes, remove the place where the stalk is attached; for peppers, remove the seeds.

2. Cut the tomatoes into four parts, chop the peppers and beets into strips, and chop the onion into half rings. Three carrots on a coarse grater. Place all vegetables in a large saucepan.

3. Pour vegetable oil over the vegetables and place on medium heat. When the mixture boils, pour vinegar into it. Simmer the mixture for 40-45 minutes under the lid, stirring occasionally.

While the vegetables are stewing, chop the cabbage.

4. After 45 minutes, add sugar, salt, cabbage to the pan, pass the garlic through a press. Add tomato paste, herbs and cook for another 10 minutes.

5. Pour the vegetables into sterilized containers and close with lids.

Turn it upside down and leave to cool. A delicious borscht dressing for the winter is ready!

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.

Thank you for the article (5)

Rich, aromatic and very tasty borscht with cabbage is considered the most ancient soup. It was prepared back in the days of the Roman Empire. And today the main dish does not lose its relevance. “Red” soup is popular in many countries around the world, including Russia. There are many recipes for borscht, but all of them are united by the indispensable presence of beets. It is this vegetable that gives the dish its beautiful color.

Cooking borscht is a troublesome task. Classic borscht is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every housewife can find so much time for cooking. Therefore, savvy housewives have come up with an excellent way to shorten the time interval for preparing borscht - a dressing, which contains, if not most of the components, then half of them are definitely present.

With this preparation it is possible to prepare borscht according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted advantage of borscht dressing is the ability to use it as an independent dish, like a winter salad.

The content of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for preparation. It is acceptable to put slightly bruised tomatoes or burst root vegetables. Vegetables that are spoiled or half rotten should be excluded from the seasoning. Otherwise, the jars will swell and the blanks will become unusable.

To prepare a high-quality dressing, you need to follow only two rules.

Any, even the slightest damage to the products must be removed. Cracks and spots are cut off along with a thin layer of unaffected vegetable.
Moldy products are not used. Moreover, it does not matter which area of the product is contaminated with mold. Even if the white fluff touches a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from spoilage - fungal spores do not die from high temperatures.

Winter borscht dressing recipes

The standard component of borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of preparing the dressing - with blue cabbage, white cabbage, beans, carrots. Those who prefer savory dishes can try making a dressing with apples.

To increase shelf life, the product is boiled on the stove or simmered in the oven. It is also possible to use a multi-cooker for these purposes.

The seasoning is considered classic. After all, it contains products that are traditionally put in borscht. The basis of the preparation is beets, tomatoes, sweet red peppers and carrots. Root vegetables are rubbed on a coarse grater. You can use a “Korean” grater. It is permissible to add garlic or a pod of chili pepper to the preparation. You can increase the amount of onion or prepare the seasoning without it at all.

Products:

1000 g beets;
0.9 kg of carrots and the same amount of tomatoes;
0.7 kg sweet pepper (preferably red);
half a kilo of onion;
70 g table salt;
100 g sugar;
0.3 l lean oil;
70 ml vinegar (9%);
3 bay leaves;
8-10 black peppercorns.

Algorithm:

Remove the peel from carrots and beets. Grind using a grater.
Remove the seeds from the pepper. Cut into thin slices.
Rinse the tomatoes, place in a cup and pour boiling water over them for half a minute. Remove the skin, grind with a blender or grind with a meat grinder.
Cut the onions into cubes.
Place all components in a container (preferably enameled).
Place on the stove. Boil.
Turn down the heat and simmer for 40 minutes.
Sterilize small volume cylinders.
Place the hot seasoning into glass containers and seal with lids.
Place the jars upside down, wrap them up, and leave until completely cool. Store in the cellar.

This dressing will give the borscht an unusual taste. Blueberries are a healthy vegetable that contains substances that can prevent cancer. However, the high fiber content does not allow eating eggplants during exacerbations of stomach and intestinal diseases. However, a couple of jars of this borscht seasoning won’t hurt in your arsenal.

Products:

kilo of beets;
200 g blue peppers and the same amount of bell pepper;
0.2 kg of onions and carrots;
4-5 large garlic cloves;
50 g sugar;
30 ml vinegar;
15 g table salt;
150 ml vegetable oil.

Algorithm:

Grate peeled carrots and beets using a grater.
Peel the onion and chop.
Select the seeds from the pepper and cut into small cubes.
Wash the blue ones and remove the skin if desired. Cut into cubes.
Place the ingredients in an enamel bowl.
Add salt and oil.
Place on the stove. Simmer for about 40 minutes over medium heat.
Add garlic, cut into slices, sweetener, vinegar.
Boil for 15 minutes.
Place the hot dressing into sterilized containers. Cork.

This preparation will come to the rescue if you don’t have time to prepare borscht. This is almost ready-made borscht. For a complete soup, you just need to prepare the broth and throw the potatoes into it.

Products:

1 kg beets;
0.3 kg each of tomato, bell pepper and carrot;
a kilo of cabbage;
17 g table salt;
80 g sugar;
70 ml of 9 percent vinegar;
80 ml vegetable oil.

Algorithm:

Peel the beets and carrots. Grate.
Remove the seeds from the pepper and cut into any pieces.
Finely chop the cabbage.
Pour boiling water over the tomatoes for a minute, remove the skins. Grind into puree with a blender.
Mix all ingredients in a saucepan.
Place on low heat and simmer for at least 30 minutes.
Place the workpiece into prepared cylinders. Cork.

This variation of borscht dressing is suitable for preparing borscht on fasting days or for a vegetarian menu. Cooking time is also reduced due to the fact that there is no need to cook the broth. In addition, beans contain a lot of vegetable protein.

Products:

kilo of beets;
a kilo of carrots and the same amount of tomatoes;
kilo of onion;
1 and 1/2 cups dry beans;
a glass of vegetable oil and boiling water;
0.5 cups crystal sugar;
50 g salt;
5 large spoons of vinegar.

Algorithm:

Soak the beans in cold water for 5-6 hours, it is best to do this overnight. Boil for 20 minutes. The beans should be half raw.
Peel and grate the carrots and beets.
Chop the onion.
Remove the peels from the tomatoes. To do this, keep the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
In a deep saucepan, fry beets, onions and carrots in a small amount of oil.
Add beans, tomato puree, salt, sweeten, pour in oil, boiling water.
Boil over medium heat for 20 minutes.
Pour in vinegar.
Simmer the workpiece for another 10 minutes.
Pour hot into sterilized jars. Cork.

An unusual, spicy and sweet and sour borscht dressing is prepared using this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The preparation can also be used as a cold snack.

Products:

a kilo of beets and apples (necessarily sour);
0.25 kg of onion;
25 g salt;
150 g sugar;
15 g vinegar.

Algorithm:

Peel the beets and cut into small random pieces.
Peel the apples, cut out the core, cut into 4 parts.
Peel the onion and chop coarsely.
Grind the prepared vegetables in a convenient way to a puree consistency.
Place fruit and vegetable puree in a saucepan, add salt and sugar.
Place on low heat. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Add vinegar. Mix. Simmer for another 6 minutes.
Place the hot dressing into containers. Cork.

Borscht dressing can be made without using vinegar. Taste qualities will remain unchanged. And the seasoning can be stored for a long time, just like vinegar. If you want to add a little sourness to the seasoning, you can add a little lemon juice or regular citric acid powder.

Products:

1 kg beets;
1 kg carrots;
1 kg tomato;
1 kg of onion;
1 kg bell pepper;
a glass of odorless vegetable oil;
a bunch of greenery;
a tablespoon of salt;
head of garlic;
hot pepper according to preference.

Algorithm:

Grate the peeled beets, carrots and onions on a coarse grater.
Thinly slice the pepper.
Heat 2 tbsp in a saucepan. oil and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water and remove the skins.
Puree the tomatoes and hot peppers using a blender.
Add tomato puree to vegetables in a saucepan.
Add half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and place in the preparation.
Add chopped herbs to the total mass.
Add 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Place hot seasoning into containers. Roll up.

A multicooker will help out if you have little free time. The seasoning is prepared simply and quickly. The taste and aroma are no different from the one cooked on the stove.

Products:

0.7 kg beets;
0.5 kg of onions and carrots;
0.2 kg sweet red pepper;
0.5 kg tomato;
1 tbsp. salt;
3 tbsp. Sahara;
40 ml table vinegar;
70 ml vegetable oil.

Algorithm:

Grate the peeled carrots and beets.
Remove the seeds from the sweet pepper. Slice.
Remove the skins from the onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multi-cooker container.
In a separate plate, combine sugar, vinegar, salt and oil.
Mix the brine thoroughly. And add to the vegetable mixture.
Cook the seasoning for about 40 minutes in the “Stew” mode.
Place the hot dressing in containers and seal.

This version of the seasoning can rightfully be called vitamin-rich. Vegetables are not cooked, but frozen raw. This allows you to preserve almost all useful substances. It is best to freeze the product in bags or containers in small portions, at a time.

Products:

0.75 kg beets;
0.25 kg tomato;
0.25 kg bell pepper;
0.25 kg carrots;
0.25 kg of onion;
50 g garlic.

Algorithm:

Remove the skins from the onion. Cut into small cubes.
Cut the tomatoes into pieces.
Peel the carrots and grate them.
Peel the beets and grate them.
Remove the seeds from the pepper and chop into thin strips.
Chop the garlic with a knife.
Mix all ingredients in a saucepan or basin.
Divide into pre-prepared bags in small portions.
Place in the refrigerator for 8-10 hours.
Tie the bags and put them in the freezer.

Frozen dressing for borscht with beets, option 2

This variation of borscht seasoning is considered the most “lazy”. To prepare it you will need a minimum of ingredients and time. The ingredients can be taken in any proportion.

Products:

0.7 kg beets;
0.7 kg carrots.

Algorithm:

Peel vegetables. Grate.
Place in a saucepan and mix thoroughly.
Place in small portions into bags.
Place the bags in the general compartment of the refrigerator for 8 hours to allow the moisture to evaporate.
Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that you don’t have to follow the proportions of the ingredients. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and aromatic.

Delicious dressing for borscht video recipe

Are you planning to cook borscht in a jar? I wonder why? Aren’t fresh vegetables in borscht more interesting, aren’t they available all year round?.. These are tricky questions, because I cook this kind of borscht myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is an ideal option in three cases.

Who needs borscht dressing for the winter?

First case – you don’t have a store nearby where you can buy juicy beets, crispy carrots, and summer-smelling tomatoes all year round. The market is far from you, and even if it were close, it’s somehow not funny to carry a kilogram of this, half a kilo of that and another couple of grams of this (and in total it turns out to be an impossible bag). In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that you can then process them and turn them into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case – you are a terrible lazy person, trying to minimize any bodily movements associated with cooking. For you, peeling one carrot is a waste of resources. Making mud because of a small beet is like execution. That is why once a year it is worth setting aside half a day to peel a mountain of carrots, a box of beets, process a hundredweight of tomatoes, and then during the long and cold 3-4-5 winter months, leisurely reach into the pantry, take the first jar of borscht dressing you come across, and open it defiantly and lazily transfer the contents into a saucepan with broth.

Third case cannot be described. You just need to accept it as a fact and not try to understand anything: they roll borscht into a jar because that’s what their great-grandmother, grandmother and mother did. My sister and godmother also do it. And period.

So, if at least one of the three cases is yours, then my recipe will come in very handy: at the bazaars, prices for ground tomatoes smelling like the wind have just “fallen”, beets have filled with juice and become as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, take the family out to the park and start.

More details

Yield: about 6.5-7 liters.

Ingredients

2 kg of tomatoes;
3 kg beets;
1.5 kg bell pepper;
1 kg of onions;
1.5 kg carrots;
a large bunch of greenery;
4 tbsp. l. salt;
1 glass of vegetable oil;
0.5 cups sugar;
0.5 tsp. citric acid;
150 ml table vinegar;
0.5 liters of water.

Well, are you ready? Let's start creating and imagining.

Preparation

BEET. Let's start with it, this is the most labor-intensive. Beets, a beauty and a queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut it with a knife into long thin bars. You can, of course, just grate it, but this is not serious in relation to the beets - she is a noble lady with us, and stereotyped treatment is not encouraged with her.

CARROT. It’s simpler with carrots - washed, peeled, grated. Any size - as you like. However, you can do it in blocks and bars - but that’s if you have a couple more fresh episodes from “M.D.” or “Grace’s Anatomy.”

PEPPER. Pepper is a very simple friend: after removing the stalk, cut it into thin strips.

TOMATOES. The tomatoes, of course, should be peeled. Of course, you have to tinker, but it’s not at all difficult: make a light cross-shaped cut on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean and cut into small cubes.

GREENERY. Chop, removing stems.

Stew vegetables. Heat up the frying pan. Add a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the frying pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), add oil, heat and fry the carrots. Into the pan.

Wipe the frying pan, add oil, fry the bell pepper. Along with onions and carrots.

To ensure that the beets retain their bright, rich color, add citric acid when frying.

We wipe again, top up again. This time it was the turn of beets - and here everything is somewhat more complicated (she’s a queen, remember?). First we fry, but with the addition of citric acid (it will help maintain the bright, rich color) and sugar (the subtle caramel flavor is wonderful!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, then transfer everything to the pan with the rest of the vegetables.

Let's roll up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, bring to a boil again, after which we put the dressing into small sterilized jars (for me, 300 ml is optimal - just enough for one pan of borscht).

Cover with sterilized lids, roll up, turn over the jars and wrap in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored and used as needed.

What else is added to canned borscht dressing?

If desired, you can add cabbage to the dressing by stewing it along with all the vegetables.

In addition, the taste of borscht in a jar is perfectly complemented by the following additives:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Have delicious winter borscht! Both in a jar and in a plate.