Beetroot dressing. Recipe for winter borscht made from boiled beets

Do you cook borscht in jars for the winter? If not, then it’s in vain! An aromatic, rich and very tasty beetroot borscht dressing will become a real lifesaver, which will come in handy in many cases. And it’s also completely independent cold appetizer or spicy vegetable salad, which can be eaten simply with a crust of bread or served with meat dishes.

In addition to sweet and juicy beets, this dressing for borscht includes aromatic onions with expressive taste of bell pepper, red beauty carrots, a decent amount of fleshy tomatoes and aromatic garlic. Well, when all these seasonal vegetables(preferably from your garden) are combined together, resulting in a truly fabulous bouquet of taste, color and aroma.

Some people will probably accuse me of laziness: they say that at any time of the year you can buy all the ingredients for the dressing in the store. Why then waste time and fill up the gas station? Partly (but for the most part) this is true! Sometimes I’m attacked by such inertia that I’m too lazy to even go to the same store. Especially in severe frost, when there is a snowstorm outside and you really want something hot, tasty and satisfying. Borscht, for example.

And then I went down to the basement and brought home a magic jar vegetable preparation. I boiled water or quickly cooked meat broth on the bone, threw a couple of potatoes into the pan and opened a jar of dressing... Lavrushka, allspice, the fragrant dill, frozen in the summer, only waits for an hour in the freezer. Another 10 minutes and you can feed your homemade aromatic hot borscht! Isn't this happiness for sloths like me?

By the way, another advantage of this wonderful gas station. It is clear that in winter almost all vegetables are sold in stores, but just think about their quality, how they are processed for long-term storage and how much use remains in them. And in our chic jars, even though the food is canned, it is made from fresh food, sometimes only collected vegetables. That's it!

Ingredients:

(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)

Cooking the dish step by step with photos:

Here is a set of products for preparing borscht dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any oil (I used sunflower), refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), table vinegar replace with wine or apple in equal proportions, if the % is the 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 beets are cut into thin slices, is several times tastier than that, where vegetables are chopped into 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 exactly in 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 into the pan vegetable oil, put it on the stove for medium heat- let it warm 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 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 - you will improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry for quite some time. high fire about 10-15 minutes. Beets take the longest to cook, but, again, young ones soften much more. faster than that one, which has already been lying for several months in the basement or on the store counter. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need very 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 different quantities 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 to the stalk) and place the vegetables in boiling water for a minute. After this, remove the tomatoes and place them in a bowl with 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.

After this, add salt and sugar, mix thoroughly again and cook again beetroot dressing for borscht, covered, about 15 minutes. I'm tired of reminding you that vegetables need to be stirred, right?

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

Recipes are very tasty:

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

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

Winter borscht dressing made from beets - a very tasty recipe

We will need:

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

Cooking process:

1. Preparing vegetables.

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

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

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

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

2. Fry delicious!

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

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

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

3. Winter supplies.

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

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

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

For delicious dressing let's take:

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

Cooking process:

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

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

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

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

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

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

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

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

We are waiting for winter to come! With the help of easy and very delicious recipe your borscht will be praised by the whole family.

On my website fresh recipes conservation:

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

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

Required:

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

Step-by-step instruction:

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

A classic dressing for borscht without vinegar is perfect recipe for the housewife who monitors her health and the health of her family.

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

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. He can cook it like a real mistress, and a newbie in the business.

To prepare we will need:

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

Step-by-step instruction:

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

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

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

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

We will need:

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

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

Preparation:

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

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

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

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

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

Borscht dressing with beans is an excellent thing for the winter

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

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

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

Borscht is a real “folk” dish in our country. We love this soup in different ways: with sour cream, garlic, beans and with donuts. But preparing it is long and troublesome. But savvy housewives came up with a brilliant solution - this is a ready-made dressing for borscht for the winter. They make it for every taste: with or without cabbage, with beans, eggplants, carrots, tomatoes and even apples.

Easy to prepare

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if you have a jar of a special preparation saved up from the summer, just add it to the broth with potatoes, and a rich aromatic soup already on the table. In addition to speeding up the process of preparing borscht, this winter twist can also be used as an independent snack.

Product selection

The one who thinks what to do is mistaken borscht dressing for the winter you can use it from any vegetable stock. You can “recycle” crumpled or unsightly tomatoes, burst tubers of beets or carrots, but here it is important to follow two rules.

Remove damage. All areas with traces of impacts, cracks, or any stains must be carefully cut out. There should be no areas with a changed structure left on the vegetables.
Throw away the mold. If there is even a small “fluffy” area on the surface, the vegetable should not be consumed. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable and how deep they have affected the pulp is unknown. If you think that heat treatment destroys mold, you are mistaken: it requires caustic chemical substances. Therefore, throw away all affected specimens without regret.

If you don't follow these simple rules, then there is a high probability that your workpieces will “swell” or become moldy, and you will throw them away. This is in best case scenario. At worst, you may not notice signs of incipient spoilage and risk serious food poisoning.

Dressing for borscht for the winter: 10 recipes for a canned dish...

Like the vast majority of twists, preparation for borscht for the winter passes heat treatment. In addition to regular cooking or simmering in the oven, this can be done using a slow cooker or in household autoclave- choose what is more convenient for you.

From beets

Peculiarities . Dressing for borscht from beets for the winter is a classic of the genre, because beets are present in most recipes for this preparation. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we are used to seeing in borscht.

Grocery list:

beets - 1 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 0.5 kg;
sugar - 100 g;
salt - 70 g;
Refined sunflower oil - 300 ml;
vinegar 9% - 70 ml;
black pepper - 10 peas;
bay leaf - a couple of leaves.

Instructions

Grate the beets and carrots. If you use a “Korean” grater, the dressing will look even more attractive.
Slice the sweet pepper thinly.
Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
Cut the onion into cubes or quarter into rings.
Combine ingredients in an enamel container.
Bring slowly to a boil.
Simmer for 40 minutes.
Sterilize the container in a convenient way.
Pour the dressing and roll up.
Turn the jars over, cover with a blanket and let cool until morning.

You can “play” with the proportions of ingredients: try adding hot pepper, garlic or your favorite spices to taste. If you don’t like onions, cook without them at all - the taste of the preparation will not suffer from this.

With eggplants

Peculiarities . Eggplant is a unique vegetable in composition, rich in oncoprotective substances. They also contain a lot of fiber, so people with exacerbations of gastrointestinal diseases should refrain from consuming them.

Grocery list:

beets - 1 kg;
sweet pepper - 200 g;
eggplants - 200 g;
carrots - 200 g;
onion - 200 g;
garlic - 50 g;
sugar - 50 g;
vinegar - 30 ml;
refined vegetable oil - 150 ml;
salt - 15 g.

Instructions

Grind the beets and carrots on a coarse grater.
Cut the eggplants and peppers into medium cubes.
Finely chop the onion.
Place the vegetables in an enamel container.
Add salt and oil.
Simmer slowly for 40 minutes.
Add remaining ingredients.
And simmer for another quarter of an hour.
Roll up the dressing.

With cabbage

Peculiarities . This twist option is almost ready-made borscht in the bank. Boil the broth, throw the potatoes into your preparation - the soup is ready. Below is a proven recipe for borscht dressing with cabbage for the winter.

Grocery list:

beets - 1 kg;
carrots - 300 g;
tomatoes - 300 g;
sweet pepper - 200 g;
cabbage - 1 kg;
sugar - 80 g;
salt - 15 g;
Refined sunflower oil - 80 ml;
vinegar 9% - 70 ml.

Instructions

Grate the beets and carrots.
Peppers - cut as desired.
Shred the cabbage as usual.
Remove the skins from the tomatoes and chop.
Place all ingredients in an enamel container.
Simmer slowly for about half an hour.
Roll into jars.

If you don’t have time to cook the broth, you can speed up the process: fry the onion in lard. Your household will sweep this express version of borscht off the table without even noticing the “substitution.”

With beans

Peculiarities . Beans in borscht are not just an addition to classic taste and consistency. It is also a high-quality vegetable protein. This version of the dish is an excellent replacement for soup. meat broth for vegetarians or during fasting.

Grocery list:

beets - 1 kg;
tomatoes - 1 kg;
carrots - 1 kg;
onion - 1 kg;
dry beans - one and a half glasses (any);
boiling water - one glass;
salt - 50 g;
sugar - half a glass;
vinegar 9% - 80 ml.

Instructions

Soak the beans and cook.
Grate the beets and carrots.
Onion - finely chop.
Scald the tomatoes, remove the peel and grind in a meat grinder.
Sauté onions, carrots and beets until half cooked.
Enter the remaining ingredients.
Simmer slowly for about half an hour.
The dressing must be rolled up hot.

With apples

Peculiarities . Unusual recipe dressings for borscht for the winter - with sour apples. According to reviews, this preparation pleasantly emphasizes sweet and sour taste usual dish and adds a special piquancy.

Grocery list:

beets - 1 kg;
onion - 250 g;
sugar - 150 g;
sour apples - 1 kg;
salt - one tablespoon;
vinegar 9% - one tablespoon.

Instructions

Grind the vegetables with a blender.
Place all ingredients, except vinegar, in an enamel container.
Simmer slowly for about half an hour after boiling.
Pour in vinegar.
And simmer for another five to seven minutes.
Roll up the dressing.

It is important that the apples are sour and the beets are very sweet. This way you will achieve piquancy and balanced taste. This blank is beautiful and how independent snack. The taste contrast is especially pronounced when cold.

From tomatoes

Peculiarities . Tomato dressing can be used not only for borscht - it can easily replace tomato sauce. The twist is good as cold winter snack or an addition to side dishes.

Grocery list:

ripe tomatoes - 2 kg;
sweet pepper - 1 kg;
carrots - 800 g;
beets - 700-800 g;
onion - 70-800 g;
refined vegetable oil - one glass;
salt - two tablespoons.

Instructions

Grind the peeled vegetables in a blender.
Combine all ingredients in an enamel cooking container.
Simmer on low heat for about 50 minutes.
Roll up the boiling mass and cool.

To simplify the recipe, take 1 kg of tomatoes and sweet peppers, chop in a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beet tops

Peculiarities . This step by step recipe dressings - for lovers of green borscht. In half an hour you can brew a refreshing summer soup. You can add tops, green tomatoes or any other type of greens you like. Interesting taste It will work if you add a little wild garlic.

Grocery list:

beet tops - 0.5 kg;
sorrel - 0.5 kg;
salt - one heaped tablespoon;
boiling water - one glass;
dill greens - one large bunch.

Instructions

Finely chop the tops, sorrel and greens.
Place in an enamel cooking container.
Add some salt.
Pour a glass of boiling water.
Simmer for five to ten minutes - no more.
Roll up.

Without vinegar

Peculiarities . You can preserve the same dressing for borscht from beets and carrots, but without adding vinegar. The preparation will not lose at all in taste. And such twists are stored just as well as vinegar ones.

Grocery list:

beets - 2 kg;
tomatoes - 2 kg;
sweet pepper (any color) - 2 kg;
onion - 2 kg;
refined vegetable oil - two glasses;
salt - two to three tablespoons;
hot pepper - to taste;
any greens - two bunches;
garlic - two heads.

Instructions

Grate the onions, carrots and beets on a coarse grater, you can use a “Korean” grater.
Cut the sweet pepper into thin strips.
Fry the chopped vegetables until half cooked.
Scald the tomatoes and remove the skin.
Together with hot pepper grind with a blender.
Pour the resulting mixture over the vegetables.
Add half the salt.

Simmer slowly for about an hour.
Pass the garlic through a press and also add to the total mass.
Chop the greens and send them there.
Taste for salt and add to taste if needed.
Boil for a couple more minutes.
Cork.

If you still do not have enough sourness in this version of the preparation, add citric acid or lemon juice to taste.

In a slow cooker

Peculiarities . A multicooker is a “kitchen fairy” that will help out always and everywhere, especially where there is no stove at hand.

Grocery list:

beets - 1 kg;
onion - two heads;
carrots - two medium-sized pieces;
sweet pepper - two pieces;
large tomatoes - two pieces;
refined vegetable oil - two-thirds of a glass;
salt - to taste;
vinegar - 100 ml.

Instructions

Grate the beets and carrots.
Finely chop the onions and peppers.
Peel the tomatoes and chop.
Pour one third of the oil into the multicooker bowl.
Place the beets first.
Then carrots.
Now only peppers and onions.
Add some salt.
Set the “Frying” program for a quarter of an hour with the lid open.
When the device signals the end, set the same program, but with the lid closed.
Pour in the vinegar and remaining oil.
Boil the dressing on the same program for another five to seven minutes.
Pour the dressing into sterile jars immediately before it cools.

In an autoclave

Peculiarities . Do not open the lid of the autoclave immediately, let the device independently reduce the pressure to 0.1 MPa. Now you can safely take out the cooled pieces and put them away for storage.

Grocery list:

beets - 1 kg;
carrots - 350 g;
sweet pepper - 350 g;
onion - 350 g;
tomatoes - 350 g;
salt - one tablespoon;
sugar - 50-70 g;
refined vegetable oil - 80 ml.

Instructions

Sterilize the container in advance.
Grate the beets and carrots.
Chop the onions, tomatoes and peppers as desired, but not coarsely.
Mix all ingredients in one container.
Place into prepared jars.
Do not fill to the brim - leave at least 2.5 cm of free space under the lid.
Seal the lids tightly with a seaming wrench.
Place the jars inside the device.
Fill with water so that there is 9-10 cm of free space left to the top edge.
Close the lid.
Wait until the pressure in the device rises to 0.4 MPa.
The holding time for half-liter jars is 40 minutes, for liter jars - an hour.
Disconnect the device from the network.

... and 2 freezing options

If your sizes freezer allow, you can not bother with canning at all, but freeze the preparation for borscht. In this case, the vegetables will not lose a single gram of their nutrients.

Difficult

Peculiarities . When frozen, borscht dressing can be stored for as long as you need it - the vegetables will not lose their properties or spoil.

Grocery list:

beets - 0.5 kg;
carrots - 0.5 kg;
onion - three large heads;
tomato paste - 250-300 g;
water - half a glass;
Refined sunflower oil - three to five tablespoons.

Instructions

Boil the beets until half cooked.
Cut the onion into cubes and sauté until transparent.
Grate undercooked beets and carrots.
Bring the water to a boil and cool.
Mix the paste with water.
Pour over the vegetables.
Pack the workpiece in disposable bags or plastic container and put it in the freezer.

It is better to freeze borscht dressing in portions and then you won’t even need to defrost it before using it - “plop” it into the pan with the future borscht right as it is.

Simple

Peculiarities . This option is the most “lazy” and simplest of all possible. You will do without cooking or any other heat treatment of vegetables at all, which means you will save maximum benefits and time.

Grocery list:

beets - 0.5 kg;
carrots - 0.5 kg.

Instructions

Peel the vegetables.
Grind them as you usually do for borscht.
Pack in portions.
Place in the freezer.

Borscht dressing for the winter - simple blank. “Fussing around” doesn’t require much, but it will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and prepare your “signature borscht” in half an hour.

Reviews: “Such “lifesavers” should be in the pantry!”

I use this gas station often in the winter. Sometimes you forget to buy carrots, or beets. It is at such moments that borscht dressing comes to the rescue. We also make a dressing for borscht with cabbage: boil tomato juice and add shredded cabbage and spices to it. That's it! These “lifesavers” should be in your pantry! This year I will definitely make a couple of jars for the assortment.
Vivien, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

I've been feeling lazy lately. I don't do much canning. There are a lot of vegetables and fruits in stores in winter. This is before, of course, both gas stations and vegetable salads, And different kinds jam. And in just a very large quantities. During the winter we didn’t even have time to eat everything. Gone are those days.
ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

To quickly prepare beetroot soup, make useful 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 delicious set canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already cooked ingredients, this way the bright color will be better preserved. beet color. 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 soup dressing for the winter - passivation from 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 tomato puree saute, 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 vegetable mixture 5-6 minutes.

Place the finished product in warm sterilized jars. hot beetroot, compact well so that there are no air pockets left. Pour a layer on top olive oil, 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. Weld 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 you want to stay warm aromatic borscht won't hurt anyone. Use simple home recipe aromatic preparation for borscht and beetroot soup now, so that you can enjoy it later 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 add flavor to the borscht beautiful colour and sweetish 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 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.

Cut the tomatoes into cubes, they may not be too small size, in the future everything will be extinguished. 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 - excellent preparation, which 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, making sure to stir. Then add to the vegetables the tomatoes twisted in a meat grinder, salt, sugar, the remaining vinegar, allspice and bay leaves, mix.

Jars with very tasty, aromatic, s rich color turn over with beetroot dressing prepared for the winter, 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. IN this recipe dressing for borscht for the winter is used savoy cabbage– it’s a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into slices and place them in food processor to get 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 put a little less sugar– these 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.

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, and I do it in microwave oven- wash jars in soda solution, rinse and pour about 100 ml into each cold water. 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 rug. 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.

Total of specified quantity 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 necessary products. Take raw, limp vegetables. You will need a pan with a thick bottom for cooking, glass jars small volume.

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.

IN aluminum pan add carrots, peppers, beets and onions.

Stir with a spoon until smooth. Add red ground 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.

Place borscht dressing in dry containers. Lightly tamp the mixture with a spoon so that it fits more tightly.

Fix tightly with your hands iron lid. You don’t have to turn the jars upside down, but simply cover them with a towel on all sides. Leave it in this position for about a day, then take it to the cellar. The result is a juicy and beautiful beetroot dressing.

One of my favorite preparations is hogweed or preparation for borscht for the winter. It simply incredibly simplifies and speeds up the process of preparing borscht (and as you know, this dish is quite labor-intensive).

In some cases, I simply save myself with this preparation, so I recommend that everyone who is a borscht fan like me should spare no time and effort. You will spend half a day, and then you will remember yourself (and maybe me) with gratitude, especially since all vegetables are tastier and much cheaper in season. I usually make two servings.

Recipe for preparing borscht for the winter

Ingredients:

all vegetables are weighed already peeled

2 kg beets
2 kg carrots
2 kg onions
2 kg tomatoes
650 ml vegetable oil
200 g sugar
130 g salt
100 ml 9% vinegar
150 ml water
20 allspice peas
5 bay leaves

You will also need a tank or pan with a capacity of at least 10 liters.

From this quantity of products, 10 cans of 0.7 liters and 1 liter are obtained.

How to prepare vegetables for hogweed

Peel and wash all vegetables before weighing.

Wash and core the tomatoes.

Grate carrots, beets and onions on a coarse grater. I use a food processor for this purpose. I used to cut onions by hand, but it was very tedious and ended “disastrously”. I tried it once through a processor grater and liked it. Since then I've been doing just that. Mix the vegetables, everything will come together later anyway.
Pour vegetable oil into the bottom of the pan.
Transfer the vegetables into the pan as you chop them.
When all the vegetables are in the pan, pour a third of the total amount of vinegar and water into it.
Mix everything.
Turn on the heat under the pan, low at first, and when the vegetables give juice, increase the heat and bring the whole mass to a boil.
After this, reduce the heat so that a very slight boil is maintained, cover the vegetables with a lid and leave to simmer for 10-15 minutes. During this time, gently stir the mixture once or twice.
While the vegetables are stewing, grind the prepared tomatoes using a blender until smooth. I also cut them before, but during the cooking process the skin of the tomatoes comes off and you need to either remove it or peel the tomatoes first. As a result, I optimized the process using a blender.
Add the resulting tomato sauce, the rest of the vinegar, sugar, salt, allspice and bay leaf to the vegetables.

Important: vinegar cannot be replaced with anything (except perhaps vinegar essence, recalculating the quantity in advance), it acts here not only as flavoring agent, but also as a preservative and promotes better storage blanks.

Mix all products well using movements from bottom to top.
Bring the hogweed to a boil, cover with a lid, reduce heat and simmer until tender, at least half an hour.

Prepare jars and lids in advance or while sautéing vegetables.

How to prepare jars for canning

There are many different ways.

But in any case, wash the jars well, paying special attention to the neck, especially if the jars are not new. I use baking soda.

Sterilize the washed jars in any way convenient for you.
You can do this in a convection oven, you can put it in cold oven and turn on the heat to 160°, holding them at this temperature for 10 minutes.
I just fill the jars with boiling water and leave it like that until I need them.

I sterilize the lids in boiling water for 10 minutes.

Place the finished hogweed into jars, evenly distributing the thick and liquid parts.

Fill the jars as completely as possible. While laying out the hog parsnip, do not turn off the heat. Make it minimal so that the hogweed simmers quietly all the time.

Close the lids and turn the jars upside down, cover with a warm blanket or blanket and leave until completely cool.

You can store the borscht preparation at room temperature.

You can use hogweed not only as a preparation, but also as a side dish or salad.

Video - How to cook hogweed for the winter

Bon appetit!