Dressing for borscht for future use. Universal vegetable dressing

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Vegetable dressing consists of the main popular ingredients, which are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, the soups will turn out to be aromatic, tasty and beautiful in a summer style.
If desired, you can add parsley or celery root to the vegetable dressing, and it is better to store fresh herbs (dill, parsley, celery) frozen.

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Dressing for borscht "Torchin at home"

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Ingredients:
Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3.After the vegetables for our dressing have been cooked, put it in jars and enjoy the wonderful taste! I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.

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Dressing for borscht for the winter

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Ingredients:
3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Prepare products:
1. Place jars for sterilization.
2. Peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.”
3. Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable.
4. Peel the onions.

1. Grate the beets on a coarse grater.
2. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from the beets and does not impart any particularly valuable qualities to the borscht.
3. Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic.
4. Cut the tomatoes into small cubes or punch them with a blender.
The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise. Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.

Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.

Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we must not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Then, transfer the borscht dressing into a pasteurized jar and close it with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

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Universal vegetable dressing

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This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150g.

Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel the carrots, rinse and grate on a coarse grater
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.
Next, put the prepared dressing in sterile jars, place them on the lids, and wrap them.
Yield: 12 half-liter jars.
Bon appetit.

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Vitamin filling

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This dressing can be used in winter for first and second courses.

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, finely chop and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars of dressing.

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Vegetable soup dressing

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This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter;)
The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like.
You can also chop celery and hot fresh pepper into the dressing.

Products:
1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens.

Step 2: Now you need to mix it all. To make mixing easier, I put half the ingredients except the tomatoes and half the salt into a bowl and mix gently. “Have you washed your hands?” mix with your hands!

Step 3: Add tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them.

Step 4: Place the rest of the vegetables and salt into the bowl and mix thoroughly again. Taste for salt - it should be very salty;)

Step 5: Wash the jars with hot water and wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

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Recipe for making pickle soup for the winter

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You will need:

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1.5 kg fresh cucumbers,

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500 g of onions and carrots,

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300 g tomato paste,

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250 g pearl barley/rice,

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125 ml vegetable oil,

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100 g sugar,

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50 ml vinegar,

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2 tbsp. salt.

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Preparation:
How to make a preparation for pickle. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

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Dressing for borscht and soup for the winter

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We will need:
Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:
Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but the appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

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Recipe for borscht dressing for the winter

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Ingredients:
3 kg of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes on medium heat. Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste.

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Winter dressing for borscht with cabbage

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Many housewives prefer to prepare preparations for soups. After all, in the summer it is much easier to buy all the necessary products, and you get a ready-made dish that you just need to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beetroot - 1 kg; ·
Sweet pepper - 1 kg; ·
Carrots - 700 grams; ·
Cabbage - 1 piece; ·
Onion - 700 grams; ·
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to prevent them from becoming overcooked.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

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Video recipe Dressing for borscht with cabbage

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Borscht dressing for the winter

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Very convenient in winter - open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!

Yield: about 12 cans of 0.5 l each

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%

Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up.

In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

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Video recipes - dressings for soup and borscht for the winter

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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!

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

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

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

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

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

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

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

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

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

Prepare 10 0.5 liter jars.

To prepare we will need:

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

1. Wash and clean all the vegetables.

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious borscht dressing with bell pepper

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

To prepare we will need:

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

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

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

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

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

Recipe for dressing for borscht with beans

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

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

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

To prepare we will need:

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

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

2. Wash and peel the vegetables thoroughly.

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

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

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

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

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

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

We wrap the workpiece with a warm blanket.

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

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

To prepare we will need:

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

Borscht dressing with cabbage

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

To prepare we will need:

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

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

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

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

While the vegetables are stewing, chop the cabbage.

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

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

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

Dressing for borscht is just a lifesaver for the housewife. It’s worth putting in a little effort during the vegetable ripening season and preparing a few jars of such a simple and healthy preparation. And then in winter you will not have problems quickly organizing a delicious lunch or dinner for your family in a hurry.

A huge advantage of such preparation is that substandard products can be used. I’m posting my proven step-by-step recipe that I use every year. Detailed photos of the cooking process will make it even easier to understand and easy to prepare.

How to make borscht dressing for the winter

So, we need beets, carrots, onions, sweet peppers and tomatoes.

First of all, let's take care of the onions and carrots and fry them. Peel the onion (250 grams) and cut into cubes.

Place it in a frying pan with 50 milliliters of vegetable oil and fry until slightly translucent over high heat.

Fry the onions and carrots together until the carrots are all saturated with oil and change their color to yellow-orange.

You can, of course, not bother with frying the onions and carrots and just stew them with all the vegetables at once. But I never bypass this stage of preparation.

While the frying is being prepared, let's take care of other vegetables.

Beets – 1.2 kilograms. We wash it and peel the peel. Three on a coarse grater.

You can, of course, cut into small strips, but this is too tedious.

Wash the sweet pepper (300 grams) and cut off the stem. Next, cut each pod in half, remove the veins and seeds. Cut the pepper into cubes.

Tomatoes – 600 grams. We wash them, cut them in half, cut out the stem. Then, cut the tomatoes into arbitrary slices.

Now we combine all the vegetables and frying.

Add 120 grams (6 heaped tablespoons) of sugar, 60 grams (2 heaped tablespoons) of salt, 100 grams of vegetable oil (the total volume of vegetable oil in the preparation is 150 milliliters, we have already used 50 milliliters when frying onions and carrots), 60 gram 9% vinegar.

Mix everything well and let it brew for 20 minutes.

The vegetables need to release their juice. All my vegetables are juicy, fresh from the garden, so my dressing took 10 minutes. Place the pan on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.

Towards the end of the cooking time, jars and lids. We put the hot dressing for borscht with beets into the jars and all that remains is to immediately close and screw on the lids.

There is no need to additionally sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them in a warm towel for a day. The yield of the workpiece is 7 half-liter jars.

With such a delicious dressing, cooking aromatic borscht in winter is a matter of five minutes. You just need to boil the cabbage and potatoes in the meat broth and add the contents of the jar 5 minutes before the end of cooking. Well, if you cook vegetarian or lenten borscht, then preparing it is even easier and it will take even less time to cook. In a word, putting away the delicious borscht and beetroot dressing for the winter is a worthwhile endeavor.

Vegetable dressing for borscht for the winter consists of the main popular ingredients, which are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, the soups will turn out to be aromatic, tasty and beautiful in a summer style.
If desired, you can add parsley or celery root to the vegetable dressing, and it is better to store fresh herbs (dill, parsley, celery) frozen.

Ingredients:

Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice – 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation:

What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

Ingredients:

3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Step-by-step recipe with photos:

Prepare products:

Place jars for sterilization. We peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.” Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable. Peel the onions.
Grate the beets on a coarse grater. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from the beets and does not impart any particularly valuable qualities to the borscht.

Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic. Cut the tomatoes into small cubes or puree them in a blender.

The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.

2. Preparation:

Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.

Simmer the winter borscht dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Place the borscht dressing into a pasteurized jar and cover with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

Universal vegetable dressing for the winter with beans

This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150 g.

Yield: 12 half-liter jars.

Preparation:

First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, rinse and grate on a coarse grater. Shred the cabbage.

Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.

In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.

Place the prepared dressing in sterile jars, place them on the lids, and wrap them up.

Vitamin borscht dressing

This dressing can be used in winter for first and second courses.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter. The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like. You can also chop celery and hot fresh pepper into the dressing.

1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens. Now we need to mix it all. To make mixing easier, I put half the ingredients except the tomato and half the salt in a bowl and mix gently. Add the tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them. I load the remaining vegetables and salt into the basin and mix thoroughly again. Taste for salt - it should be very salty.
Wash the jars with hot water and wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

Recipe for making pickle soup for the winter

You will need:

1.5 kg fresh cucumbers,
500 g of onions and carrots,
300 g tomato paste,
250 g pearl barley/rice,
125 ml vegetable oil,
100 g sugar,
50 ml vinegar,
2 tbsp. salt.

Preparation:

How to make a preparation for pickle. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

Dressing for borscht and winter soup with tomatoes

We will need:

Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:

Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.

While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but the appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.

While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.

Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

Recipe for spicy borscht dressing for the winter

Ingredients:

3 kg each of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:

How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes over medium heat.

Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Winter dressing for borscht with cabbage

Ingredients:·

Tomatoes -1 kg;
Beetroot - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 piece; ·
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste.

Preparation:

To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.

The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them. Finely chop the onion in the same way.

If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell peppers.

Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to prevent them from becoming overcooked.

Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

Borscht dressing for the winter from beets

It’s very convenient in winter - you open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew – it’s a matter of minutes!

Yield: about 12 cans of 0.5 l each

Ingredients:

beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%

Preparation:

Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots in the same way
Cut the pepper into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up. In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

Simple dressing for borscht - freezing

Onion – 1kg
Carrots – 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes – 1 kg
greens - parsley and dill.

Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.

Simple dressing for borscht (frozen) - how to prepare:

Everything needs to be cut into strips and cubes. Pass the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), cut the pepper into strips.

Cut tomatoes and onions into medium and small cubes. Just chop the greens. Mix everything.
Place in regular plastic bags and twist into “sausages” (this makes it easier to then break off as much as you need).

You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.