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.

Preparation with beans

For those who really love legumes, there is also this cooking option, I’m happy to post it here, in this video everything is briefly shown and described without water:

As always, in conclusion I would like to wish you that everything works out for you! Be healthy, take care of yourself and your loved ones. Have a nice day and good mood! If you liked the note, share it on social networks, and also write your review below))). Bye bye!

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 is 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

Anyone who believes that you can make borscht dressing for the winter from any vegetable surplus is mistaken. You can “recycle” crumpled or unsightly tomatoes, burst tubers of beets or carrots, but here it is important to follow two rules.

1. 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.
2. 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 kills mold, you are wrong: it requires harsh chemicals. Therefore, throw away all affected specimens without regret.

If you do not 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 the 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, preparations for borscht for the winter undergo heat treatment. In addition to regular cooking or simmering in the oven, this can be done using a multicooker or in a 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

1. Grate the beets and carrots. If you use a “Korean” grater, the dressing will look even more attractive.
2. Slice the sweet pepper thinly.
3. Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
4. Cut the onion into cubes or quarter into rings.
5. Combine ingredients in an enamel container.
6. Bring slowly to a boil.
7. Simmer for 40 minutes.
8. Sterilize the container in a convenient way.
9. Pour the dressing and roll up.
10. 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

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

With cabbage

Peculiarities . This version of the twist is almost ready-made borscht in a jar. 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

1. Grate the beets and carrots.
2. Peppers - cut as desired.
3. Shred the cabbage as usual.
4. Remove the skins from the tomatoes and chop.
5. Place all ingredients in an enamel container.
6. Simmer slowly for about half an hour.
7. 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 the classic taste and texture. It is also a high-quality vegetable protein. This version of the dish is an excellent replacement for soup with 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

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

With apples

Peculiarities . An unusual recipe for borscht dressing for the winter - with sour apples. According to reviews, this preparation pleasantly emphasizes the sweet and sour taste of a familiar 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

1. Grind the vegetables with a blender.
2. Place all ingredients, except vinegar, in an enamel container.
3. Simmer slowly for about half an hour after boiling.
4. Pour in vinegar.
5. And simmer for another five to seven minutes.
6. 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 preparation is also excellent as a stand-alone 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 a cold winter appetizer or as 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

1. Grind the peeled vegetables in a blender.
2. Combine all ingredients in an enamel cooking container.
3. Simmer on low heat for about 50 minutes.
4. 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 dressing recipe is for lovers of green borscht. You can prepare a refreshing summer soup in half an hour. You can add tops, green tomatoes or any other type of greens you like. You can get an interesting taste 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

1. Finely chop the tops, sorrel and greens.
2. Place in an enamel cooking container.
3. Add some salt.
4. Pour a glass of boiling water.
5. Simmer for five to ten minutes - no more.
6. 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

1. Grate the onions, carrots and beets on a coarse grater, you can use a “Korean” grater.
2. Cut the sweet pepper into thin strips.
3. Fry the chopped vegetables until half cooked.
4. Scald the tomatoes and remove the skin.
5. Grind together with hot pepper in a blender.
6. Pour the resulting mixture over the vegetables.
7. Add half the salt.

1. Simmer slowly for about an hour.
2. Pass the garlic through a press and also add to the total mass.
3. Chop the greens and send them there.
4. Taste for salt and add to taste if needed.
5. Boil for a couple more minutes.
6. 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

1. Grate the beets and carrots.
2. Finely chop the onions and peppers.
3. Peel the tomatoes and chop.
4. Pour one third of the oil into the multicooker bowl.
5. Place the beets first.
6. Then carrots.
7. Now only peppers and onions.
8. Add some salt.
9. Set the “Frying” program for a quarter of an hour with the lid open.
10. When the device signals the end, set the same program, but with the lid closed.
11. Pour in the vinegar and remaining oil.
12. Boil the dressing on the same program for another five to seven minutes.
13. 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

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

... and 2 freezing options

If the size of your freezer allows, 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

1. Boil the beets until half cooked.
2. Cut the onion into cubes and sauté until transparent.
3. Grate undercooked beets and carrots.
4. Bring the water to a boil and cool.
5. Mix the paste with water.
6. Pour over the vegetables.
7. Pack the workpiece in disposable bags or plastic containers and place 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

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

Borscht dressing for the winter is a simple preparation. “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 used to include, of course, dressings, vegetable salads, and various types of jam. And all in 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

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It’s easy to prepare your favorite first course in the summer, because store shelves are overflowing with all the fresh vegetables necessary for its preparation. In order to manage the harvest wisely (and preserve the benefits of vegetables and prepare a delicious dish), you need to make a preparation - beets for the winter for borscht. This option for preparing root vegetables is practical, it saves time preparing borscht in the winter, and allows you to preserve the maximum beneficial properties of the fruit.

Having made beetroot for borscht in the summer, you will quickly finish it in the winter. Instead of the usual 1-1.5 hours of cooking, it will take you no more than 20-25 minutes. Borscht dressing can be different; it can include several main ingredients of borscht, or it can consist of all the necessary products.

The first recipe for beetroot dressing for the winter will be “full-scale”. It will not contain except potatoes.

Dressing for beetroot borscht for the winter

Ingredients

• Cabbage - 2 kg + -
• - 1 kg + -
• — 3 kg + -
• - 1 kg + -
• - 3-4 tbsp. + -
• - 1 kg + -
• — 200 g + -
• — 500 g + -
• — 250 ml + -
• — 250 g + -

Making homemade borscht dressing

1. Wash the onions, tomatoes, peppers, peel them, and chop them into small pieces.
2. Shred the cabbage.
3. Grate the beets and carrots separately on a coarse grater. If you have a food processor, entrust this time-consuming process to it. It will take much less time.
4. For stewing vegetables, take a large saucepan designed for 8 liters. If you don’t have a large container, do 2 approaches to extinguishing.
5. Place the cut into a saucepan. The folding order is arbitrary, but it is recommended to add the beets last.
6. Mix the ingredients and simmer the borscht dressing for 20 minutes. During the cooking process, the dish must be stirred frequently.
7. We put the hot hogweed into jars, seal them with lids, and wrap them in a blanket or thick towel. The jars should remain covered until they cool completely. We store borscht beets in a cool place: refrigerator, basement, pantry.

Based on the amount of ingredients described above, you will get 7 liter jars of borscht dressing. You can use this supply for quite a long time.

Beets for the winter for borscht without vinegar

For those who don’t like the pungent smell of vinegar essence, you can offer an excellent easy recipe for preparing beets for borscht without vinegar. The recipe also differs in the absence of cabbage and the presence of a large amount of fresh herbs. The cooking time for this hogweed is 1 hour 10 minutes.

Ingredients

• Bell pepper – 3 kg;
• Beetroot – 3 kg;
• Tomatoes – 2 kg;
• Salt - to taste;
• Carrots – 2 kg;
• Parsley root - to taste;
• Dill, celery, parsley - to taste.

How to prepare winter dressing “beets for borscht”

1. Grind the peeled tomatoes in a meat grinder.
2. Cut the pepper into thin strips.
3. Grate carrots, parsley root, and three beets on a coarse grater.
4. Finely chop the dill and parsley.
5. Pour the chopped tomatoes into a large saucepan, put it on moderate heat, and simmer the vegetables for 7-10 minutes.
6. After this, add beet, chopped roots, salt, and carrots to the pan. Finally, add chopped herbs to the hogweed and simmer the dish for another quarter of an hour.
7. While hot, place the dressing with beets into sterilized containers, close them with lids, turn them upside down, wrap them in a blanket, and leave them to cool for a while. Afterwards, we store it in the refrigerator or any other place with low temperatures.

In addition to greens, you can add spices to winter beet preparations, for example, hot pepper, horseradish, ground black pepper or basil. Fresh tomatoes, if desired, can be easily replaced with tomato paste. If you prepare the borscht dressing in the summer, then in the winter you will only have to take a couple of simple culinary steps.

How to cook borscht with beets from borscht dressing

When winter comes, you can easily start emptying your bins. And as soon as your household demands real summer borscht with a natural burgundy color and an indescribably persistent pleasant aroma, proudly take out your winter beet preparations.

Making borscht based on them is more than simple; all you need to do is:

• put chopped potatoes (100 g) into the boiling broth (if preparing lean borscht, use water);
• then add 150 g of chopped cabbage (but only if it is not in the preparation) and boil everything for 15-20 minutes, until the vegetables are completely cooked;
• when the vegetables are cooked, add +/- 0.5 kg of prepared hogweed to the broth (depend on your taste), bring everything to a boil, and then cook the dish for 10-12 minutes over medium heat.

Before serving, dilute the borscht with beets with sour cream. If you did not put greens in the dressing itself, you can add a little dill or parsley to the plate with borscht. With white bread, a piece of garlic, lard or pepper, borscht will simply disappear from the table in a matter of minutes.

Borscht with beets for the winter

You can prepare not only individual vegetables for the winter, but also a whole dish. If you love borscht and eat it quite often, then try preparing not the dressing for the winter, but the borscht itself. Opening a jar of aromatic borscht made from fresh summer vegetables in the winter cold will immediately remind you of the bygone days of summer and allow you to enrich your body with a whole complex of vitamins “closed” in the jar.

Ingredients

• Carrots – 1 kg;
• Citric acid – 1 tsp;
• Cabbage – 1 kg;
• Sugar – 2 tbsp. l.;
• Onion – 0.5 kg;
• Salt – 2 tbsp. l.;
• Beetroot – 1 kg;
• Vegetable oil - to taste;
• Tomatoes – 1 kg.

Cooking borscht with beets

1. Peel the vegetables, wash them, chop them:

• three beetroot on a coarse grater;
• cut tomatoes into cubes or slices;
• cut the cabbage into strips;
• chop the carrots using a coarse grater;
• Cut the onion into half rings or cubes.

1. Mix the chopped vegetables, add sugar, salt, vegetable oil, and citric acid.
2. Place the pan with the contents on the fire, bring the mixture to a boil, cook the borscht over moderate heat for about 40 minutes. Stir the dish periodically.
3. We thoroughly wash the jars for twisting and sterilize them in any convenient way.
4. Pour the hot cooked product into sterilized containers, roll them up, cool them, and put them away for storage. Beetroot borscht is ready for the winter.

Preparing beets for the winter for borscht is very simple. Choose any recipe at your discretion and prepare your favorite dressing the way you like. In winter, your preparations will be simply irreplaceable and will become real helpers in the kitchen. With them you will cook your favorite borscht in cold weather much more often.

Bon appetit!

Many housewives complain that no matter how tasty borscht is, it takes quite a long time to cook it. A simple and very convenient thing can speed up the process - beetroot borscht dressing. This is a universal preservation that combines the qualities of a ready-made ingredient for soup, as well as an independent vegetable salad or side dish. In addition, such a preparation turns all types of borscht into fairly easy cooking recipes.

How to prepare a delicious beetroot borscht dressing

The dressing is as important and necessary an element as the broth. And the taste of borscht largely depends on its taste.

1. To prepare preserves, you should take juicy, fresh products, as well as use spices and garlic. Their combination will create a taste that will reveal itself perfectly in a boiling broth and give out its full bouquet.
2. Always choose dense, firm beets of sweet varieties. It will add sweetness and retain its structure despite repeated heat treatment. To prepare, peel the beets, cut or grate them into strips. You can also use a regular coarse grater, but it can cause the beets to later turn into mush.
3. Use some sweet green pepper. It will add its own special touch to the dressing. There will be only 200 grams of pepper per kilogram of beets.
4. Choose the most common carrots and onions that you are used to using. They will be the first to go into the frying pan in order to create both the frying and the ingredient mass, which, in combination with the beets, when stewing, will balance the flavors.
5. Use tart tomatoes or tomato paste to add a sweet-sour balance to the dressing. Beets, peppers, carrots and onions have quite a lot of sugar in them and there is no way without sourness. You don't want to end up with vegetable jam at the end.
6. Did you think that tomatoes would be enough to balance sour and sweet? It's not that simple. You can’t do without vinegar when creating borscht preservation. Use mostly malic acid, but regular white vinegar will work just fine.
7. How to make a delicious dressing without spices? Quite simply - no way. Despite all the abundance of flavors of various vegetables, spices play a key role. They highlight, highlight and add flavor to a dish.
   But don't overdo it with them. The simpler the set of spices, the clearer and better the taste. Add salt, freshly ground pepper and sugar to your taste.
8. Adding garlic will be important. It will add a pleasant piquancy and a slight burning aftertaste if you use our preserves on their own. In borscht, garlic will reveal its aroma and give off a little of its taste. In addition, for long-term storage, garlic is very important for its antibacterial properties.
9. We know the necessary products and their purpose. Let's look at how to prepare borscht dressing.
10. Chopping vegetables is the most time-consuming part of cooking. Use a Korean grater to reduce the time. You need to grate carrots and peeled beets on it. Chop the onion into medium strips, and cut the pepper into arbitrary small pieces.
11. Fry onions, carrots and sweet peppers separately in vegetable oil. You can do this on two burners using a frying pan and a saucepan.
12. Combine the fried vegetables in a saucepan with raw beets. Add chopped tomato paste, vinegar and spices. Stir the contents and place on low heat.
13. After ten minutes, when the vegetables release their juice, increase the heat and simmer, stirring, until the beets are ready. If necessary, adjust the taste with sugar and acetic acid.
14. Place the finished dressing in sterilized jars and screw. It is advisable to cool the canned food longer, so wrap the jars in a warm blanket and wait until they have cooled completely. Keep them cool.

Recipe for borscht dressing made from beets and carrots for the winter

There is nothing more wonderful in winter than quickly and easily preparing hot, satisfying borscht. And the prepared dressing will be very appropriate.

Ingredients:

• Beetroot – 0.75 kg
• Tomatoes – 0.35 kg
• Carrots and onions – 250 grams each
• Sweet pepper – 200 grams
• Garlic - one head
• Sunflower oil – 200 ml
• Sugar – 60 grams
• Vinegar 9% – 50 ml
• Salt and pepper as desired

Peel the carrots and beets and grate them, and finely chop the onion. Send it to fry along with the carrots and, during this time, chop the bell pepper.

Mix the fried vegetables in a saucepan with beets, peppers and tomatoes. Add the remaining oil and vinegar. Stir the vegetables, close the dish and simmer for about 40 minutes. Place the prepared vegetable mass into sterile half-liter containers and screw on the lids. Allow the jars to cool by wrapping them in a thick, warm cloth or blanket.

Beetroot with tomatoes for winter borscht

Unlike a full-fledged dressing, this preservation is a “red” component of borscht, to which you will need to fry the onions and carrots separately. But even despite this, canned beets and tomatoes will significantly speed up the process of preparing the soup.

Products:

• Beetroot – 0.5 kg
• Tomatoes – 0.3 kg
• Pepper - 0.3 kg
• Garlic – 4 large cloves
• Salt and pepper as desired
• Vegetable oil – 100 ml

Cut the tomatoes into arbitrary pieces and fry in a third of the oil. Place them in a saucepan with the peeled and grated beets. Add the remaining oil, season with spices and add chopped garlic.

Fry the resulting mixture a little, pour in a little water and simmer for about 15 minutes over a low flame.

Transfer the finished dressing into a jar and fill with the separated liquid. Screw on the lid and leave to cool in a warm place.

It is advisable to add this dressing to the borscht about 15 minutes before it is ready.

Seasoning for beetroot borscht without vinegar for the winter

A light side dish for main courses and an excellent seasoning for soup. This all describes the workpiece that we will now consider.

Ingredients:

• Beetroot – 0.85 kg
• Sweet pepper – 0.45 kg
• Carrots – 0.45 kg
• Onions – 0.4 kg
• Tomatoes – 0.5 kg
• Granulated sugar - a couple of tbsp. spoons
• Oil r-e – art. spoon
• Salt and pepper as desired

The preparation differs from the usual borscht dressing.

Blanch the tomatoes, remove the skin and pass through a juicer and sieve. Salt the tomato juice, mix with sugar and butter, set over low heat.

Grate the carrots and beets, chop the onion into half rings. Mix all this into the bubbling tomato juice and simmer until the carrots and beets soften.

Place the finished dressing into sterilized liter containers and close with lids. They are supposed to cool down, like any preserved food - under a warm blanket.

When seasoning borscht with this seasoning, do not forget to add vinegar or lemon juice separately. The acid supplement will not be enough for you.

Dressing for borscht with beets and cabbage

This addition will allow you not to bother with cabbage while preparing soup; all you need to do is add this vegetable bomb to the broth and stir.

Ingredients:

• Beetroot – 0.45 kg
• Used cabbage – 0.45 kg
• Sweet pepper – 0.45 kg
• Carrots – 280 grams
• Onion r-y – 280 grams
• Tomatoes – 0.45 kg
• Hot pepper – medium pod
• Small amount – 100 ml
• Acetic acid – one and a half tbsp. spoons
• Salt and sugar

Place the chopped onion, shredded cabbage and grated carrots and beets in a saucepan. Finely chop the tomatoes or put them through a meat grinder. Mix them with vegetables in a saucepan, pour in oil, vinegar, season with sugar and salt. Don't forget about the spicy component - chopped hot pepper.

Simmer the vegetables until tender. When ready, pack them into jars.

Beetroot dressing for borscht keeps well in the cold, and packaging in small jars will be convenient to use.

Winter preparation for borscht – beets, onions, carrots

Preparations, in the usual sense, are canned sets of vegetables, however, there is another, very convenient option. Namely, freezing prepared foods.

Ingredients:

• Beetroot – 0.45 kg
• Onion – 200 gr
• Carrots – 200 gr
• Tomato paste - tbsp. spoon
• Oil solution - tablespoon
• Sugar - Art. spoon
• Garlic - a couple of cloves
• Salt pepper

Fry the carrots and onions in a frying pan, pour in a spoonful of paste and sauté.
In a separate bowl, simmer the grated beets with sugar, spices and salt. Simmer for about twenty minutes. Add the roast to the semi-finished beets, chop the garlic and simmer for 15 minutes.

Cool the finished mixture to room temperature, pack into plastic bags into portions and place in the freezer. To speed up the freezing and defrosting process, give the packages with the workpiece a flat rectangular shape. This will also help during storage.

Add this dressing twenty minutes before the end of cooking the borscht, adding vinegar to it in advance.

Winter borscht made from beets without cabbage

This “borscht” is essentially half the composition of a full-fledged soup. All you have to do is boil the potatoes and cabbage in the broth. This workpiece will do the rest.

Required Products:

• Beetroot – 0.45 kg
• Onion - 200 grams
• Carrots – 200 grams
• Tomato paste – 100 ml
• Oil r-e – 50 ml
• Acetic acid – 2 tbsp. spoons
• Sugar – 3 tbsp. spoons
• Salt - one and a half tablespoons
• Garlic – 3 cloves

Prepare a classic fry of onions and carrots and sauté it with tomato paste. Grate the beets on a Korean grater and simmer by adding vinegar and sugar.

Add roasted beets, chopped garlic and season with salt and pepper. Simmer the mixture for half an hour.

Place the finished “half of borscht” in jars disinfected with boiling water and close them according to all preservation rules.

Canned dressing with beets, tomatoes and garlic

This preparation will allow you to saturate your borscht with tomato-garlic flavor and unparalleled aroma.

Required Products:

• Beetroot – 250 grams
• Tomatoes – 0.6 kg
• Garlic – 5 large cloves
• Sugar – 2-3 tbsp. spoons
• Salt/pepper/basil to taste

Pass the tomatoes through a juicer. Place the resulting mass directly into the saucepan.
Bring the beets to a stick state using a grater. Either finely chop the garlic or grate it on a fine grater.

Heat the tomato mass, add salt and sugar. This should be done based solely on taste.

Waiting 10 minutes after heating the tomatoes, add beets and garlic to them. Stir and turn up the heat. The mass should thicken and linger a little on the spatula or spoon.

Add a small pinch of dried basil to the thickened dressing and stir.
When ready, pack the mixture into jars and seal with lids.

Season the borscht in the last minutes of cooking and be sure to let it steep so that the taste and aroma develop better.

Roasting borscht with beets and beans

Dressing ingredients:

• Beetroot – 150 grams
• Tomatoes – 0.6 kg
• Sweet pepper – 150 grams
• Boiled beans – 250 grams
• Acetic acid – 35 ml
• Oil r-e – 3 tbsp. spoons
• Salt/granulated sugar/pepper to taste

Pass the tomatoes through a meat grinder into a saucepan, place it on the burner and let it simmer for 10 minutes.

Place medium cubes of sweet pepper into the thickened tomato mass and boil for five to six minutes.

Next, add the grated beets, boil them for a few minutes, adding sugar, salt and butter along the way.

After boiling the beets, you can add boiled beans. Pour acetic acid into the dressing and mix. Cook the dressing with beans for no more than ten minutes, over a low flame.

Divide the completed additive into sterile liter jars, seal with lids and place under a blanket for 12-15 hours.

Ingredients provided per kilogram. But you can cook for at least 2, at least 4, at least 10 kilograms, you just need to multiply all the products.

How to prepare seasoning for borscht with beet tops

For many, beet tops are a very unusual ingredient. However, having learned about the benefits of this part of the beet, people begin to eat it with pleasure. Well, why not use it in borscht dressing.

Products:

• Beetroot – 200 grams
• Beet tops – 200 gr
• Onion – 100 gr
• Carrot – 100 gr
• Tomato paste – 3 tbsp. spoons
• Oil r-e – 30 ml
• Acetic acid – 15-20 ml
• Water - one glass
• Sugar/salt/pepper to taste

Cut the beets and their tops into equal thin pieces. Chop the carrots and onions and fry until soft. At this stage, combine both types of beet sticks with them.

Pour a glass of water into the vegetables and simmer for ten minutes. Then add finely chopped tomatoes, sugar, salt and vinegar to the mixture. Of course, don't forget to stir.

The dressing for borscht with beet tops turns out incredibly appetizing and can be used when preparing classic and cold borscht.

Simmer the mixture under the lid for 20-22 minutes. It is advisable to store this dressing in the cold, in pre-sterilized jars.

Cook, experiment, create! Good luck!

Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To prevent canned foods from fermenting during storage, it is very important to carefully select vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. Read the basic rules:

• The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
• Choose hard, large carrots.
• You will need onions in large quantities, so take large heads, without rot or other defects.
• To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
• It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
• Limp vegetables that have been baked in the sun are not good: they will not give you the delicate flavor you need.
• Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Read on for a detailed list of utensils that you will need to prepare beets for the winter.

• A large cauldron or frying pan for stewing vegetables. For convenience, use both to simultaneously process the maximum number of products.
• Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because this is the optimal amount of the preparation that you can use at one time to prepare borscht. Anything left over may later go bad, and you will simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and sterilize it using a steam bath). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try making several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes for delicious winter beet preparations without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Necessary ingredients for one liter jar (0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
2. Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
3. Close the multicooker, set the “Cooking” mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see what a beautiful rich color the first dish will acquire. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Peel the beets and cut into four slices.
2. Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
3. Finely chop the peppers and onions into cubes or strips.
4. Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into a pre-sterilized container and roll up.
8. Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that later in the winter they can prepare delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient for a salad, or use it to prepare traditional Russian borscht. This recipe does not use vinegar, which allows the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

• A kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
2. Grind the garlic and herbs in a blender or simply chop very finely with a knife.
3. Place the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, and citric acid to the water. Boil it.
5. Pour the resulting marinade into the jars and cover with lids.
6. Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on the lids immediately.

With vegetables without sterilizing jars

To preserve vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop them and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg garlic.
• 300 grams of sugar.
• Salt.
• 16th century spoons of vinegar.
• 0.4 liters of sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
2. Grate the peeled beets and carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
6. After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
7. Place each container with dressing in a large pan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With added tomato paste

Beetroot salads, which are extremely popular among the Russian people, are famous not only for their delicious taste: they are also a rich source of nutrients, vitamins, and minerals. Such a colorful dish can easily decorate any holiday table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as separate dishes, but also for preparing delicious borscht. You will find how to prepare such a nutritious salad dressing in the step-by-step recipe below.

Prepare in advance:

• Two kilograms of beets.
• A kilogram of onions.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• A heaped tablespoon of salt.
• 50 grams of sugar.
• 0.1 liter of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel them, grate them on a coarse grater.
2. Cut the onion and carrots into cubes.
3. Place all ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
4. Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
5. Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that the classic version of the first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for preparing various salads in winter.

Components:

• 9 kg of late variety beets.
• 0.5 kg sugar.
• 0.5 kg salt.
• 10 liters of drinking water.
• 0.5 liters of vinegar.

Step-by-step cooking process:

1. Wash the beets thoroughly, peel and cut into small cubes.
2. Place tightly in an enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour over the beets. The brine should cover the root crop by 5-6 cm.
4. Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
5. Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Place the finished product in jars and seal for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be satisfying and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and the taste will not change in any way. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 liters of sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Pre-soak the beans overnight and then boil until fully cooked (they should be completely soft).
2. Wash the beets thoroughly and boil them too.
3. Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets with a coarse grater.
4. Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
5. Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
6. Place the prepared dressing in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of fresh beetroot juices, syrups, kvass, caviar, and other interesting dishes.

Ingredients:

• A kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel and grate coarsely (use a standard grater).
3. Distribute into portions, pack in small packaging bags.
4. Place in the freezer.
5. The product is ready for use at any time.

Video

Beets are a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Watch below various video recipes with a detailed description of preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use