Good afternoon dear readers!

Glad to see you again on my blog. Today I propose to continue the topic of preparations for soups. In the previous article we talked about. Now we will stock up on recipes for an equally popular soup, borscht. Are you familiar with this? I think so, if you came to visit me. I’m very glad that you decided to prepare such a dressing in the fall.

There are a lot of recipes for such a dish. Some people prefer to stick to their own, while others improve every year. It is for such extreme lovers that I have put together a small selection. Each option is unique in its own way, the choice is yours.

The main ingredient of borscht is beets. It is added both raw and stewed. It all depends on the size of the cut. This is the distinctive quality of borscht. Once you see the color of the broth, it is difficult to confuse it with another type of dish.

And here it is worth noting that this first course is quite labor-intensive. If you do everything according to the rules, then on average it takes up to 3 hours to prepare it. According to the classic version, beets need to be stewed or boiled. But make an appetizing fry from onions and carrots. In general, we can talk about such stages for a long time, I suggest discussing it - this is individual for each recipe.

If you do not have the opportunity to prepare such a dressing for borscht. Then you can prepare white cabbage for the winter. Which, by the way, can also be used to prepare other soups, such as cabbage soup, for example. And here is a wonderful selection of recipes for you https://scastje-est.ru/kapusta-na-zimu-v-banke.html. Come visit and take note of new tips.

How to cook borscht for the winter in jars

Well, let's start studying the recipes. And the first one we will have is a rather classic version. I am sure that any housewife will find something similar in her notes. And for those who don’t, sit closer to the screen. And let’s start preparing borscht for the winter, exclusively in jars.

We will need:

• cabbage - 2 kg.
• tomatoes - 2 kg.
• beets - 3 kg.
• onions - 1 kg.
• carrots - 1 kg.
• bell pepper - 0.5 kg.
• vegetable oil - 0.5 l.
• salt - 4 tablespoons
• granulated sugar - 3 tablespoons
• peppercorns - 30 pcs.
• cloves - 15 pcs.
• garlic - 150 gr.
• vinegar - 4 tablespoons

Preparation:

1. The first thing I advise you to start with is cooking vegetables. To do this, you need to prepare all the products indicated in the layout and start cleaning them.

Peel the beets. We rinse off any remaining dirt under running water. We will cut into thin strips. We do the same with cabbage, first removing the cabbage leaves and removing the stalk.

Please note that beets are a fairly hard vegetable. Which requires more cooking time. That is why the cutting should not be large, but appropriate.

Peel the carrots and grate them on a coarse grater. You can use a food processor if you have a suitable attachment.

We wash the onions and tomatoes and chop them into small cubes.

We remove bell peppers from seeds and stems. It will be cut into medium sized slices.

2. Now we take a fairly deep dish in the form of a basin. Pour the amount of vegetable oil specified in the recipe into the bottom. And add chopped onions. We will fry it until done.

3. After a while, when the onions reach a soft state, you can add the remaining ingredients. We will do this gradually, starting with chopped beets.

Place fresh carrots on top of the beets. You don't have to stir anything at this stage.

We also add tomatoes and bell peppers, which we prepared in advance.

Surely the cup was filled to the very brim. Let's mix everything carefully and continue to simmer the mass for 10 minutes. After the time has passed, fill the dressing with all bulk products: salt, sugar, peppercorns and cloves. If the mixture has already boiled down significantly and released a sufficient amount of juice, you can add chopped cabbage. At this stage, a large amount of juice should already come out.

Mix the whole mass together with the cabbage. Simmer the dressing over medium heat for one hour. Don't forget to stir so that it doesn't burn during the heating process.

Five minutes before readiness, pour in vinegar and add chopped or pressed garlic.

The finished dressing can be divided into jars. Sterilize glass containers over steam in advance.

Fill the jars with hogweed and seal the lids tightly.

It is preferable to store such a miracle product at room temperature until it cools completely.

Afterwards you can lower it into the pantry or cellar. And you can store this seasoning until spring.

A simple recipe for borscht with cabbage

This is probably the simplest recipe of all presented today. It is quite easy to prepare. The most important thing is to take care of all the ingredients and you can get started. It’s enough to chop everything and mix it in one bowl. I won’t tell you any further, you’ll find out as you go. But I want to say that this is one of the most suitable options for beginners in the culinary business.

We will need:

• fresh cabbage - 800 gr.
• carrots - 500 gr.
• beets - 800 gr.
• onion - 500 gr.
• bell pepper - 500 gr.
• salt - 2 tablespoons
• granulated sugar - 3 tablespoons
• vegetable oil - 100 ml.
• water - 100 ml.
• vinegar - 50 ml.

Preparation:

1. Let's start with cabbage. I think that in terms of slicing, this vegetable is the most dreary. We clean the head of cabbage from the top leaves. Cut into two equal halves, then remove the stalk.

It will cut into thin strips. You can use a special knife, hatchet or combine. Selecting a suitable nozzle in advance.

2. Peel the carrots. Grate on a coarse or medium grater. To prepare such a preparation, it is advisable to use juicy varieties.

We do the same with beets. If the beets are soft, it will be better and much easier to cut them by hand.

Mix all the ingredients in one bowl or large bowl.

3. Peel the onions and wash them. The cutting will be the most common - half rings.

4. Remove seeds and stalks from bell peppers and wash. Cut into fairly voluminous strips or slices.

Mix all chopped ingredients in a bowl. Season with salt and granulated sugar, pour in vegetable oil and water. Place over medium heat and simmer the vegetable mixture for 20 minutes. Stirring occasionally with a wooden stick.

After 20 minutes, pour the required amount of vinegar into the bowl. Then boil our dressing for another 5-7 minutes.

Place the finished dressing into jars. To do this, without removing it from the heat, scoop it up with a comfortable spoon and carefully place it in a glass container.

Close tightly or roll up the lids. Turn it upside down and cover with a warm towel. Place on a flat surface and leave in this state until completely cooled. Should be stored in a cool, dark place.

The simplicity of this dressing is that all the ingredients are placed in the bowl at once. There is no need to wait until something is ready. Everything happens in this case at the same time.

Cooking borscht for the winter with beets and carrots

Two more important ingredients that are no less popular. This is especially true for beets. Without it, red soup is not borscht at all. It is a pleasure to prepare such a preparation. Especially during the season of fresh vegetables. Besides the fact that this dressing is quick to prepare, it is also very healthy. It retains some of the vitamin, but loses some during cooking and stewing.

We will need:

• beets - 2 kg.
• cabbage - 1 kg.
• carrots - 1 kg.
• sweet pepper - 1 kg.
• bitter pepper (hot) - 1 pc.
• onions - 1 kg.
• tomatoes - 2 kg.
• vegetable oil - 1 cup
• wine vinegar - 1 glass

Preparation:

1. Peel the beets. Wash off any remaining dirt. Cut into thin strips. Try not to make the cuts too large, otherwise it simply won’t have time to cook.

We do the same with cabbage. If you make large volumes of workpieces, then of course it will be easier to pass it through the combine.

Peel the carrots and grate them. The nozzle can be medium or large. In our case, this is the second option.

Peel the onions. You can cut it absolutely arbitrarily. But not quite large pieces.

We clean the bell pepper from seeds and stalks. Wash thoroughly and cut into fairly large slices.

We wash the tomatoes and remove any places with rot, if any. We divide each fruit into 4-6 parts, depending on their size. As shown in the photo below.

2. When all the products are prepared, you can start cooking. Pour vegetable oil into a deep bowl. We also add onions here and fry them until golden brown.

Next, add the carrots and fry until done. The next ingredient will be chopped beets.

When the beets soften and are almost ready, you need to add chopped bell pepper and mix everything thoroughly. Look at the vitamin mixture we got, I really want to try it as soon as possible.

The pepper must be simmered for 5-7 minutes. Then add chopped cabbage and simmer for 25-30 minutes. On average, cooking all vegetables takes 40 minutes.

We left the tomatoes for the last stage. Since tomatoes are a very juicy vegetable in structure, this means the cooking time for such a product will be reduced. After a while, add the tomatoes and boil the entire vegetable mixture for one hour. So that all ingredients are cooked as best as possible. Crunch in such a dressing is simply unacceptable.

If desired, you can add hot pepper. It is better to put it together with cabbage. Finely chop first.

10 minutes before readiness, season the borscht with salt and sugar (to taste). Pour in the required amount of wine vinegar and continue to boil the mass.

Place the finished dressing into sterilized jars. And roll up with clean lids.

Store the dressing until completely cooled at room temperature. To do this, turn the jars upside down. Cover with a warm blanket or towel. After a day, you can put it in a dark place at home or put it in the cellar.

A piquant version of borscht dressing at home

Many inexperienced or very busy housewives prefer to purchase borscht dressing in the store. I really want to say “no”, because there are only preservatives. Believe me, there are plenty of them in our lives. I suggest preparing this preparation only at home. And preferably from vegetables from your garden. This is the kind of borscht that everyone will be happy with!

And for more piquancy, we will add a small amount of beans to the composition. Which, by the way, greatly diversifies our recipe. Of course, this is not for everyone; you can cook it without beans.

We will need:

• beets - 1.5 kg.
• tomatoes - 1.5 kg.
• carrots - 500 gr.
• onion - 500 gr.
• bell pepper - 500 gr.
• beans - 1 cup
• vegetable oil - 250 ml.
• granulated sugar - 100 gr.
• salt - 1.5 tbsp
• vinegar 9% - 100 ml.

Preparation:

The first thing you should do is prepare the beans. It needs to be soaked overnight. In the morning, rinse and boil until half cooked.

1. Wash the tomatoes and pass them through a meat grinder. Pre-cut into slices. You can use an immersion blender and beat the whole mass until smooth.

Pour vegetable oil into the prepared tomato mass and put on fire. Bring to a boil.

2. As soon as the whipped tomato boils, add the chopped beets. To do this, we peel it in advance, wash it and cut it into strips, or grate it on a coarse grater.

Be sure to pour 50 ml into the beets. vinegar so that during stewing it does not lose its rich red color.

We will simmer the beets for 15 minutes. The mass must be stirred periodically.

3. Next, add carrots and onions to the same pan with the boiling mixture. The carrots must be grated on a coarse grater in advance. And cut the onion into small cubes.

Continue to simmer the vegetable mixture for 10 minutes.

4. After the time has passed, add chopped bell pepper and beans, boiled until half cooked, into the pan. Chop the pepper into slices or any desired cut.

Season the whole mass with sugar and salt, continue to simmer for another 20-25 minutes. Stir the dressing occasionally with a wooden spatula.

5 minutes before readiness, add 50 ml of vinegar. You probably noticed that we divided it into two parts. Initially, half the norm was used for beets, and the remainder was poured in at the end of cooking.

5. Our preparation is ready, it’s time to put it in sterilized jars.

The dressing tastes amazing. Many housewives even serve it at the table in the form of a salad. So, try this option too, I think you’ll like it.

Amazing dressing with tomato paste - you'll lick your fingers

I suggest you watch a short but rather instructive video. We will prepare the same borscht dressing. A wonderful, positive hostess with many years of experience will help us with this. She will tell you step by step about each stage. And he will give some useful recommendations.

We will use tomato paste as an additional additive. This will greatly enhance the taste of the tomato and give the finished dressing an exquisite taste.

It turned out simply amazing. I really love these types of dressings; everything is always quick, appetizing and very tasty. So, don’t be lazy, get down to business. I’m sure such a preparation will not remain on the sidelines.

Preparation for borscht in a jar without cabbage

If you don’t have cabbage, well, it didn’t grow this year. You can use an amazing recipe without white vegetables. You just need to purchase the necessary products and start cooking. The cooking process is very simple, stock up on a good mood and start creating.

We will need:

• onion - 1 kg.
• sweet bell pepper - 1 kg.
• carrots - 1 kg.
• red beets - 1 kg.
• salt to taste
• vegetable oil - 500 ml.
• tomato juice or fruit drink - 5 liters

It is still advisable to use fruit juice prepared with your own hands. To do this, take a batch of tomatoes, wash them and pass them through a meat grinder. Place on the fire and cook for 30 minutes. After the time has passed, it can be used for cooking.

Preparation:

1. First of all, decide that you plan to use tomato juice or prepare a tomato fruit drink.

Now take a pan of sufficiently large volume. Pour the tomato mixture into it and add vegetable oil. Season with salt and mix thoroughly.

2. Bring the tomato mixture to a boil. And add the chopped ingredients one by one: carrots and beets cut into strips, onions into cubes.

We start with carrots, add them and mix them. Then the rest of the products were added.

Add the beets and mix again, then just add the onions.

3. Now bring the entire vegetable mass to a boil. Boil for 10 minutes until the vegetables are reduced in volume. After a while, add chopped bell pepper. Stir and continue the simmering process.

The mass must be simmered for 25-30 minutes. Be sure to taste the dressing before removing from heat. Vegetables should not be crunchy, but rather soft.

The workpiece will be placed in sterilized jars. Roll up the lids or close tightly. Turn it upside down and cover with a warm blanket. Store in this state until completely cooled.

Then you can put the workpiece in a cool place. Since the dressing is prepared without vinegar, it is preferable to keep it in the cellar.

The best borscht recipe for the winter in a slow cooker

Once again, our favorite electrical equipment came to our aid. We will cook in a slow cooker; thanks to this simple technique, you can make a wonderful dressing for the winter. We stock up on fresh ingredients and we're done.

Just keep in mind that this method is not entirely designed for large volumes. The exception is large bowls. Which sometimes come as an addition to any technique.

In my opinion it turned out very well. What I love about slow cooker recipes is that you don't have to stand at the stove for a long time. I threw the required amount of food into the bowl. Set the right time and go about your business. Just don’t forget to come over sometimes to stir the vegetable mixture.

We looked at some pretty interesting options today. I hope someone has already decided. Maybe you are still making a choice. In any case, I would like to wish you delicious preparations for the winter. So that the table is bursting, and your loved ones admire you.

I'm looking forward to seeing you in the next articles, and we'll look at more of them. So to speak, the season is just beginning. See you again, friends!

Beetroot dishes are tasty, aromatic and bright. What else do you need for the winter season, when you want to decorate the table with juicy dishes with the smell of summer? Properly prepared red beets for winter borscht.

Beetroot

For canning, it is better to take small table beets without tops, which have a round shape and dark red flesh. The beets need to be washed well and blanched until half cooked. Then we peel it and cut it into pieces.

Dishes

Before you begin any sterilization, you need to make sure that the neck of the jar is intact and without nicks. The covers must not be bent. And the jars themselves should be washed with soda with a new, clean sponge. The lids should be boiled in water for a few minutes and the jars should be well sterilized.

Jars are sterilized and steamed using a saucepan. Place a metal sieve directly on a pan of water with inverted jars on top. The water boils and steams, sterilization takes about 15 minutes, after which the jars are placed on a clean cloth.

A convenient way is to bake in the oven. After washing the jar, put it in the oven, turn it on 160 C. Heat until the drops are completely dry. You can also sterilize jars in the microwave. Pour water (about 1 cm) into the jar and put it in the microwave at 700-800 W for 3-5 minutes. The water is boiling and the jars are sterilized with steam. If there are a large number of cans, you need to increase the time period.

In this recipe we will tell you how to prepare beets for borscht for the winter.

Ingredients:

• 2 kg beets;
• 2 kg tomato;
• 1 kg bell pepper;
• 1 glass of vegetable oil;
• 5 tbsp. l. (9%) vinegar;
• 7 tbsp. l. Sahara;
• 2 tbsp. l. table salt;
• 1 kg of onion.

Preparation:

1. Cut the peeled onion into half rings, place it in a frying pan and fry in a small amount of oil until soft.
2. Wash the bell pepper, remove the seeds, grind in a meat grinder, also grind the tomatoes and fried onions.
3. Combine cooked ingredients in a large saucepan.

Grate the peeled beets on a large grater, place in a saucepan with vegetables, add vegetable oil, vinegar, sugar and salt, cook the mixture, stirring, for about 80 minutes.

Place the beet stock in sterilized jars and close with sterile lids.

Beetroot for winter borscht can be prepared according to another recipe. Ingredients needed:

• beets - 1.4-1.5 kg;
• tomatoes - 1 kg;
• celery - 200 g;
• carrots - 1 kg;
• bell pepper - 1.4-1.5 kg;
• parsley and dill - a large bunch;
• salt - 3 tbsp. l.

Preparation:

1. First, wash and peel the vegetables. Tomatoes are passed through a meat grinder or crushed using a blender. Bell pepper is cut into small strips.
2. Carrots, beets and celery are grated on a beetroot grater. The greens are washed in plenty of running water and finely chopped.
3. Place the tomatoes in a large saucepan and place on the fire. Simmer the tomatoes over low heat for 10 minutes.
4. Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
5. The finished dressing is quickly poured into jars and rolled up.

Ready-made grated vegetables will save time and will not ruin your manicure. You can cook borscht anytime without any hassle.
Ingredients:

• Carrots 3 pcs.;
• Beetroot 2 pcs.;
• The bags are sealed.

Preparation:

1. Beets and carrots are peeled.
2. Vegetables are grated.
3. Grate vegetables into different bowls.
4. Place carrots in bags.
5. Add beets.

Close the bags, releasing any excess air. Place in the freezer. Freezing borscht is very convenient and fast.

Such preparations help not only to prepare borscht quickly and tasty, but also to save the harvest grown at the dacha without loss.

Ingredients:

• Beetroot - 800 g;
• Cabbage - 800 g;
• Carrots - 500 g;
• Onion - 500 g;
• Tomatoes - 500 g;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Water - 100 ml;
• Vinegar - 50 ml;
• Vegetable oil - 100 ml.

Preparation:

1. Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Grind the cabbage, chop the tomatoes and onions.
2. Place everything in a large saucepan, add water, salt, sugar, butter and cook for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, stir and place hot in sterilized jars.
3. The jars are turned over, wrapped in a blanket and left until completely cooled. To prepare borscht, you need to prepare meat broth and add potatoes to it. When the potatoes are almost done, add the canned food. Bon appetit!

Preparing pickled beets for the winter begins with the fact that it is necessary to select whole, unspoilt root crops. Cut off the tip, top and peel. Then rinse with water and place in a starter container. Cover the top with a cloth and lightly weight it down.

1. To prepare beet brine, take a bucket of water and add 0.3 kg of salt.
2. The prepared brine is poured over the beets so that it is covered by 10-15 cm. The beets are fermented at a temperature of +20 degrees. From time to time you will need to wash the weight, remove foam areas and clean the mold.
3. After 2 weeks, the root culture loses color and the brine becomes ruby ​​red. This sauerkraut is ready and you can eat it.

Such beet preparations are stored in a cool place until they are used. When it starts to be used, you can transfer the pickled beets into jars with screw-on lids and place them in the refrigerator.

Ingredients:

• beets - 4.5 kg;
• onion - 2.2 kg;
• carrots - 600 g;
• garlic - 6 cloves;
• sunflower oil - 450 ml;
• water 400 ml;
• tomato paste - 2 tbsp. l.;
• sugar - 300 g;
• salt - 2.5 tbsp. l.;
• table vinegar - 280 ml.

Preparation:

1. Nice large beets until ready to cook on the stove. Then let it cool, after which you need to peel and chop on the largest grater.
2. Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter ring, and if smaller, then cut it into half rings.
3. All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
4. We dissolve the required amount of tomato paste in water and pour everything into a container, followed by borscht dressing. The ingredients are mixed very thoroughly and everything is sent to the oven turned on.
5. Boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
6. Stir and cook under closed lid for another 7-8 minutes on low heat.

We distribute the dressing into jars, scalded with steam, roll them up and wrap them in a blanket.

If not everyone in your family likes the taste of vinegar in borscht, prepare a dressing without it, replacing it with more tomatoes. In this case, take a set of vegetables in other proportions:

• one and a half kilograms of tomatoes and beets;
• carrots and bell peppers - one kilogram each.

The technology differs from the first option.

1. First prepare tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass of sunflower oil, bay leaf, ground pepper, cloves to taste and desire. Boil the juice with spices for 20 minutes.
2. At this time, grind the sweet pepper in a blender or meat grinder and add it to the boiling juice.
3. Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should become soft.
4. Place the vegetables in a saucepan with the juice and cook until you reach the desired consistency. Then pour into jars prepared for canning and roll up. Cover with a blanket until cool.

How, where and how much to store

The preparations are stored in a cool place. It is best to keep jars of canned beets in the basement, cellar, or refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy delicious snacks until spring. You can also store it on the balcony, but you just need to avoid frost. Typically, blanks are stored for no more than 2 years.

Video recipe

Cook with the heroine of the video!

Thus, you know several recipes for preparing beets for the winter. All of them are easy to prepare, very tasty and healthy.

Preparing borscht in jars for the winter will be a real lifesaver for the housewife. Its recipes are very different. All that remains is to choose the most suitable one for yourself and delight your family all winter with a delicious rich soup, prepared in record time.

The classic recipe for preparing borscht for the winter includes not only beets and carrots, but also cabbage. It is prepared quickly and simply. For this dish you need to take: 1 kg. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

1. All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a coarse grater.
2. Carrots and onions are fried until soft, after which the remaining vegetables are added to them. All the ingredients are simmered together for 12-15 minutes over low heat.
3. All that remains is to add a little more oil, water, salt, sugar and acetic acid. The mixture is simmered under a closed lid on low heat for about another half hour.

The resulting product is poured into pre-prepared jars and covered with lids. The containers are turned over and wrapped in a blanket until they cool completely.

Recipe without vinegar

If you decide to prepare borscht without vinegar, then lemon juice (1 fruit) will help replace this ingredient.

From such a “semi-finished product” the soup will ultimately turn out much tastier than from old, stale vegetables. Also for the preparation you need to take the following ingredients: 1 kg. beets and tomatoes, 400 g of onions and carrots, 150 g of fresh cabbage, oil for frying, salt.

1. The beets are washed thoroughly, but not peeled. Vegetables are cooked over high heat until soft.
2. Onions are sautéed in butter or vegetable oil.
3. The tomatoes are doused with boiling water, the skin is removed, and then cut into large cubes.
4. The carrots are grated, and the cabbage is finely chopped with a sharp knife.
5. All pre-prepared vegetables, except beets, are stewed in a frying pan with thick walls for at least half an hour.
6. After the specified time has passed, grated beets are added to them, after which the mass is cooked for at least another 15 minutes.
7. All that remains is to add salt and vinegar to the ingredients and transfer the preparation into sterile jars.

This borscht can be either vegetarian or meat rich. It all depends on what additional components the housewife chooses for it in winter.

In jars without cabbage

There are probably some cooks who don’t like cabbage in borscht. There are recipes specifically for them without this vegetable. It is best to make this preparation using meat broth (4 liters). You will also need to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g sea salt, 220 g sugar, 1 tbsp. vegetable oil.

1. First of all, all vegetables are washed, peeled and cut in any convenient way. It is best to grate beets and carrots on a coarse grater.
2. After chopping, all the vegetables are mixed in a deep container and thin slices of garlic are added to them.
3. Any vegetable oil, vinegar, meat broth, sugar and salt are mixed in a saucepan. Vegetables are laid out with them, and the container is sent to medium heat.
4. When the liquid boils, the heating temperature is reduced to minimum, and all ingredients are cooked for another 35-40 minutes.
5. The future borscht is poured hot into pre-prepared jars and rolled up.

If desired, cabbage can be added to the soup during further cooking.

Spicy borscht recipe

The recipe will appeal most to lovers of spicy, savory dishes. Of course, you can’t do without garlic (6-7 cloves) and hot red pepper (2 pods). In addition to them, the following will also be used to prepare the dish: 3 kg. tomatoes, 2 kg. carrots and white onions, salt, any seasonings and vegetable oil.

1. Tomatoes along with hot red pepper are passed through a meat grinder. The resulting puree will become the basis for the future borscht.
2. Chopped onions, carrots and beets are fried in vegetable oil until soft.
3. Vegetables are poured with tomato-pepper puree and simmered over low heat for about 1 hour. Already at this stage, you can add salt, your favorite seasonings and finely chopped garlic.
4. After the specified time, the workpiece is rolled into jars.

As a seasoning, it is better to use a ready-made spice mixture designed specifically for borscht.

Winter borscht with beans

Borscht with beans always turns out to be especially satisfying. Legumes are an excellent substitute for potatoes. In addition to 300 g of white beans, you need to take: 2 kg. beets, white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each, salt and sugar, 170 ml. vinegar.

1. The beans are soaked in water overnight.
2. Beets, carrots, onions and pre-blanched tomatoes are chopped in any convenient way.
3. Boiling water and oil are added to the chopped vegetables, as well as sugar, salt and vinegar.
4. The future preparation of borscht for the winter along with beans must be simmered for at least 40 minutes over low heat, and then rolled into jars when hot.

Some housewives decide to use canned beans for the recipe under discussion. But in this case, the workpiece cannot be stored for a long time.

Recipe with green tomatoes

If the housewife has a lot of green tomatoes (2 kg), then they can also be used to prepare a “semi-finished product”. You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g sugar, 50 g salt, 1 tbsp. l. vinegar, oil.

1. All vegetables are chopped and stewed in a frying pan with vegetable oil for at least 40 minutes.
2. All that remains is to add vinegar, salt and sugar to these ingredients, and then leave the mixture on the fire for another 25 minutes.
3. At the very end, the dressing is put into prepared jars and preserved.

Green tomatoes will make the borscht look unusual and very appetizing.

With the addition of beets

If you want the prepared dressing to produce the classic borscht familiar to everyone, then you should take a large amount of beets (at least 3 kg) for it.

In addition to beets, you will also need to use: 1 kg. fresh tomatoes, white onions, cabbage and carrots, 230 ml. table vinegar, 220 g sugar, 100 g salt, oil. It should be noted that beets for winter borscht should be limp and firm when pressed.

1. Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are grated on a coarse grater. You can make your task much easier by using a food processor.
2. The future dressing is simmered directly in a thick-walled pan for at least half an hour (with the addition of vegetable oil).
3. After adding sugar, salt and vinegar, the ingredients cook for another 15 minutes.
4. All that remains is to place the hogweed straight into the prepared glass containers and roll it up.

The specified amount of products should yield 7 liter jars of dressing.

With sweet bell pepper

Sweet bell pepper will make the borscht taste special. It can also be used when preparing soup for the winter. It is allowed to use both red and yellow peppers (1 kg). And, in addition: 1.5 kg each. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

1. After preliminary chopping, all vegetables (except peppers) are placed in a cast-iron pan, poured with oil and stewed until soft.
2. After about 25-30 minutes, water is added to them and the ingredients are brought to a boil.
3. After laying the bell pepper, the procedure is repeated again. After the next boil, you can add vinegar, sugar and salt to the pan. The mass is simmered over low heat for another 25 minutes.
4. Lastly, chopped parsley is placed in the container and the liquid is brought to a boil again.
5. All that remains is to pour the future dressing into jars while hot and roll it up.

It is best to store the workpiece on the bottom shelf of the refrigerator, in the cellar or basement.

In winter, every housewife will be able to open a dressing prepared according to any chosen recipe, add meat, potatoes or other ingredients to it and quickly get a delicious, rich soup. She won't have to waste time chopping vegetables and frying them.

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)

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.