How to close borscht for the winter with cabbage. Preparation of a hearty dish without sterilization

Borsch is one of the most popular first courses in every Russian home. The more various vegetables the hostess 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 beetroot preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household when you cook the first course again: a significant amount of time is saved, the borscht turns out to be very tasty and rich. And how to cook such beet yummy, read on.

How to choose vegetables for cooking dressing for borscht

To canned foods did not ferment during storage, it is very important to carefully approach the issue of choosing vegetables for preparing dressing for borscht. It is necessary to take into account a lot of points so that the cooked dish is stored for a long time. Check out the basic rules:

Beets should have a rich burgundy color, without white stripes in the section, veins and deformation. Take small fruits - they are the most delicious, juicy.
Choose firm, large carrots.
Onions will be needed large quantities, so take large heads, without rot and other defects.
To make the dressing tasty, juicy, do not take a fodder beet variety. It is usually very large, dull pink in color, with many white streaks inside.
Bulgarian pepper, which is also useful in the process of preparing the dressing, is also important to carefully select: it must be of the correct shape.
Sluggish vegetables baked in the sun are not good: they will not give you the necessary delicate taste.
Optimize your work as much as possible: choose the right shaped vegetables so that they can be peeled and cut faster.

What utensils do you need

If you want the cooking and preservation process to take place efficiently and without delay, prepare and process all the dishes 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 for harvesting beets for the winter.

Large cauldron or frying pan, in order to stew vegetables. For convenience, use both to process the maximum number of products at the same time.
Seamer for securely sealing cans 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 expedient to roll up the dressing in half-liter cans, because this optimal amount blanks that you can use at a time to make borscht. Whatever is left may subsequently deteriorate, and you 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 circle in the center (to put a jar on top and with steam bath sterilize). An alternative could be a microwave: put the upside down container inside, turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beet borscht without cabbage for the winter

To the surprise of many housewives, it is possible to prepare a preparation for borscht different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what they like in a particular family, what their taste preferences are. Try cooking several recipes at once to see which method is the tastiest. It will also allow you to cook borscht in the winter in a different way each time. Check out interesting recipes tasty preparation for the winter from beets without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time for stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. As experience shows, all dishes in this miracle oven turn out to be incredibly tasty and differ maximum content vitamins. You just have to quickly chop the vegetables and throw them into the bowl, set to the desired mode, and the multicooker will take care of the rest. If you want to be sure that you stocked up for the winter with the perfect dressing for borscht with beetroot in twists, check out the recipe below.

Required Ingredients for one liter jar(each 0.3 kg):

Beet.
Carrot.
Bulgarian pepper.
Salt pepper.
Drinking water - 0.5 l.

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

Peel all the vegetables, cut the onion, pepper into cubes. Grate beets and carrots (you can use a large one).
Put all the ingredients in the multicooker bowl, fill with water to cover everything. Salt, pepper to your liking.
Close the multicooker, set the "Cooking" mode and cook for half an hour.
When the mixture is ready (the multicooker will signal this to you), put the hot dressing in pre-prepared and sterilized jars.
Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use grated dressing. So the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained, resembling tomato juice. If you apply such a dressing recipe and cook borscht with it in winter, you will see what a beautiful rich color the first course will acquire. It will turn out very tasty - your family members will let you know about this, who will gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions(0.3 kg each):

Beet.
Onion.
Bulgarian pepper.
One and a half kilograms of tomatoes.

Cooking method:

Remove the skin from the beets, cut into four slices.
Pasteurize the tomatoes: place each for a couple of minutes in boiling water, make a light incision (so the peel will easily move away from the fruit).
Finely chop the pepper and onion into cubes or strips.
Twist the beets with tomatoes in a meat grinder. If you are using a blender, the dressing will take on more liquid consistency.
Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook no more than five minutes.
Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
When the dressing is ready, pour into pre-sterilized containers and roll up.
Wrap everything in a warm blanket, leave overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without the addition of vinegar

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

What you will need:

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:

Wash the beets thoroughly and boil. After cooling, chop with a coarse grater.
Grind the garlic and herbs in a blender or just chop very finely with a knife.
Arrange the beets with garlic and herbs in clean jars.
Prepare the brine: add sugar, salt, citric acid. Boil.
Pour the jars with the resulting marinade, cover with lids.
Put all the blanks in a pot of boiling water and sterilize for up to 20 minutes.
Roll up or screw on lids immediately.

With vegetables without jar sterilization

To preserve vegetables glass container it is not necessary to sterilize, because for this there are many ways to reliably prepare dishes for the winter. The taste from this method does not change, it even becomes more saturated and it feels like you just cooked a dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all that remains is to cut them quickly - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for harvesting for the winter without sterilization below.

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

Beet.
Carrot.
Tomatoes.
Bulgarian pepper.
0.2 kg of garlic.
300 grams of sugar.
Salt.
16 art. tablespoons of vinegar.
0.4 l sunflower oil.

How to prepare:

Peel the tomatoes by dipping them in boiling water. Grind in a blender or in a meat grinder.
Grate the peeled beets with carrots using a coarse grater.
Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
Dip all the vegetables into the resulting tomato.
Add salt, sugar, sunflower oil, vinegar to the mixture and leave to infuse for up to an hour and a half.
After the specified time, mix the mixture well and place in a thoroughly washed glass container.
Place each dressing container in large saucepan, 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).
Then immediately roll up the resulting blanks.

With the addition of tomato paste

beetroot salads, which are very popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. Such colorful dish can easily decorate any festive table middle of summer and winter. Prepare such salads for the future, mix with different ingredients, cork for the winter and use not only as separate dishes, but also for cooking delicious borscht. And how to prepare such a nutritious salad dressing, you will find in step by step recipe Further.

Prepare in advance:

Two kilograms of beets.
Kilogram of onion.
A kilogram of carrots.
150 grams of sunflower oil.
400 grams of tomato paste.
Tablespoon with a slide of salt.
50 grams of sugar.
0.1 l of table vinegar.
Two liters of drinking water.

How to do:

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

With vinegar in jars

This type of cooked vegetable was used by our ancestors in the old days, adding it to borscht. It was believed that classic version the first course is prepared only with the use of pickled beets. It turns out very tasty, so it’s worth experimenting at least once in order to pamper your family with primordially Russian borscht. In addition to everything, such a recipe will come in handy for preparing various salads in the winter.

Components:

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

Step by step process cooking:

Rinse beets thoroughly, peel, cut into small cubes.
Place tightly in an enamel or plastic container.
Prepare the marinade: boiled water dissolve salt, sugar, vinegar, pour beets. The brine should cover the root crop by 5-6 cm.
Put oppression on top. Use a special press or replace it with a large pot filled with water.
Keep the beets in a warm place and sour for a maximum of 13 days. If the room is hot, then 8 days is enough.
All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will flow out, so remove excess liquid in time.
Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
Spread out finished product banks and roll up for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook with beans (replacing potatoes) - then the first course turns out to be hearty, very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. So you will significantly save time on cooking bean borscht, and taste qualities will not change in any way. Delight your beloved husband with an unusual first course with 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 of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
350 grams of tomato paste.
0.3 l sunflower oil.
Salt.
Pepper.

How to prepare:

Soak the beans overnight, and then boil until fully cooked (they should be completely soft).
Rinse the beets thoroughly and boil them too.
Cut the onion with sweet pepper into small cubes, and grate the carrots with boiled beets with a coarse grater.
Make a roast with carrots and onions: fry in a pan with sunflower oil. When the vegetables reach, add the tomato paste diluted with a little hot water, salt and pepper.
Throw in the beets and beans and simmer over low heat for 40 minutes.
Ready gas station place in pre-sterilized glass containers, preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, it is not always necessary to boil, seal in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. So you get a 100% vitamin content in the root crop, you can enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to cook a variety of beetroot juices, syrups, kvass, caviar, and others. interesting dishes.

Ingredients:

Kilogram of beets.
Three liters of water.

Cooking algorithm.

Boil the beets.
Peel, grate coarsely (use a standard grater).
Divide into portions, pack in small packaging bags.
Fold in freezer.
The product is ready to use at any time.

Video

Beetroot is a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to cook this root vegetable deliciously in order to successfully add it to the main dishes. Check out the different video recipes below detailed description cooking 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 dressing recipes for the winter.

Universal refueling for the winter

Beet dressing for Ukrainian borscht

Pickled beets for cooking borscht and various salads

Preparation for borscht and beetroot for future use

A preparation for borscht will help you quickly cook fragrant borscht in winter, without spending a lot of time.

Preparation for borscht from Mirage

I have a few problems with beets. Firstly, it is poorly stored with us (a cellar in a heated garage), and secondly, some specimens grow to gigantic sizes and are not included in the pan. So, it must be rubbed and frozen. And there is no room in the freezer. And for such beauties there is a way out - to make a preparation for borscht.

3 kg beets
1.5 kg carrots
1.5 kg sweet pepper
1 kg onion
2 kg tomatoes
1 cup refined vegetable oil
150g table vinegar (not essences!!!)
4 tablespoons pickling salt
0.5 cup sugar
0.5 teaspoon citric acid
0.5 liters of water

Well, I'll start by saying that I did half of the bookmark. Because I do not have such a giant frying pan that it includes 3 kg of beets and 2 kg of tomatoes. But half of the declared layout - that's it. But that's how it was written in an old notebook, which means that I posted it that way. If anyone has a giant dish, you can cook 2/3 of the full layout at a time.

Wash and clean vegetables. Grate beets and carrots on a coarse grater (thanks to the Mulineks electric grater).

Cut the pepper as desired: either into thin strips or into small pieces. I am in pieces. Cut the onion as desired: into strips, half rings, quarter rings. I usually cut borscht with a medium cube. Therefore, I cut it here as well. By the way, cut and did not cry. I took a mouthful of water while chopping and then washing the board with a knife. Here's the way it works! Grind tomatoes through a meat grinder or blender.

Pour a little oil into a frying pan, sauté the onion until soft. Place it in a large saucepan. Pour a little oil, sweet pepper to sweat until soft. And to his bow.

More oil is required for carrots, it quickly absorbs it. We also bring the carrots to softness. A little oil for the beets. She will give more of her juice. Add citric acid and sugar to the beets (I even put more sugar than in the recipe, but this is for my taste). And make it soft. Fresh beets will be ready quickly enough.

When the beets become soft, put tomatoes in it, bring to a slight boil, simmer for 7-10 minutes, stirring occasionally. Then to the pan with all the vegetables. Add water and salt to vegetables. And with a slight boil for 10-15 minutes, stirring, boil. At the very end, pour in the vinegar, mix.

Put the finished dressing into hot sterilized jars, close with sterilized lids. Turn upside down - and under a fur coat until cool. You can also store it in a closet. From half of the written layout, exactly five six-hundred-gram jars turned out.

The gas station is ready. At the right time, add borscht and boil for about five minutes over low heat so that all borscht products are imbued with their tastes.

Please note that there is salt in the dressing! Therefore, it is necessary to salt the borscht only after adding the dressing.

I don’t put greens in the dressing during conservation - this is a mockery of it. It is better to pour greens directly into a plate. I do not put garlic in this preservation. It tastes spicy, which I don't like. I put the garlic in the borscht already when it is completely ready, the tile is turned off. Then the garlic gives delicious extra flavor and aroma. I don't put hot pepper. Because not all of us have it shown. I pepper borscht at the very end of cooking. Or everyone who wants to own a plate.

Preparation for borscht from Ksenchik

I used to make this preparation right away with cabbage, but I didn’t like soft vegetables in the soup, so now I’m preparing a dressing without cabbage. In winter, I open 2 jars, add them to meat broth with potatoes - and fragrant borscht is ready, it remains to add greens and sour cream. Can I eat this dressing and how independent dish- beet caviar.

3 kg beets
1-1.5 kg of tomatoes
1 kg of onion
1 kg carrots
vegetable oil ml 30-50
1-2 tablespoons of salt
1 teaspoon vinegar essence
1-2 teaspoons sugar (optional)

Wash beets and carrots well and chop on a medium grater (I chopped on a grater for Korean salads). Chop the tomatoes, I grated them on a coarse grater, discarding the skins. You can punch tomatoes with a blender or chop in a meat grinder. Onion cut into half rings or cubes.

In a large saucepan, mix the chopped beets and tomatoes, put on the stove and cook after boiling over medium heat until the beets are cooked. Fry the onion in a hot frying pan with vegetable oil until golden brown, add carrots. Fry carrots, stirring until soft.

Add fried vegetables in a saucepan with beets, mix. Let the mixture boil for 20-30 minutes, add salt, if necessary, a little sugar. I also add 1 teaspoon of vinegar essence 70%, because. I have all the blanks at home in a dark closet.

Arrange the workpiece in sterile jars, tighten the lids and wrap with a warm blanket until completely cooled.

If you are afraid, then you can sterilize open jars in the microwave for 1-2 minutes.

They will significantly reduce the time for its preparation in the winter and eliminate the need to buy vegetables grown in a greenhouse in stores. Several jars with a dish prepared according to different recipes, will help to make the winter diet varied and healthy.

Fragrant and tasty first course is sure to please the whole family. We suggest considering what preparations of borscht without cabbage for the winter can be made right now.

simple recipe

Ingredients	Quantity
water (or meat or chicken broth) -	4 l
beets -	2 kg
pepper (it is better to choose red) -	0.5 kg
carrots and tomatoes -	1 kg
garlic -	80 g
vinegar (you need to take 6%) -	200 ml
salt (good for canning) sea salt) -	100 g salt
sugar -	200 g
any rast. oils -	250 ml
Time for preparing: 120 minutes	Calories per 100 grams: 80 kcal

This borscht recipe for the winter without cabbage is extremely simple to perform and contains the most affordable products.

Before cooking, all vegetables should be washed with cool water and peeled (except tomatoes and peppers), remove seeds from peppers. Then the carrots and beets are grated coarsely or chopped in a combine.

Onions, tomatoes and peppers are cut as the hostess likes. The shape of the cut is not important for the workpiece. Tomatoes are better to take juicy, fleshy, but not overripe - they should be quite firm. A plum variety is good. In a deep container, vegetables are mixed, finely chopped garlic is added there.

Separately, you need to mix the oil, broth and vinegar, dissolving salt and sugar in them. The resulting mixture is poured into a bowl with vegetables. You need to prepare jars in advance - wash and sterilize.

Then the vegetables in the broth are placed on the stove, turned on to the average heating temperature. After boiling, the heating temperature of the stove must be reduced and cooked for another half hour.

Without letting the borscht cool down, it is poured into jars and covered with lids. Banks must cool, for which they are left under the covers for a day.

Recipe for borscht with beans without cabbage

Borscht without cabbage with beans turns out to be very satisfying. It can also be closed in advance for the winter in small jars.

Products:

1 pc. carrots, peppers (it is better to take red), beets, onions;
0.5 kg of beans (any one you like is suitable);
125 g pork or poultry meat;
2 tbsp. l. salt;
2 kg of tomatoes (free from the skin);
3 art. l. vinegar (need 9%);
4 tbsp. l. Sahara.

Cooking time: 11.5 hours

Calories per 100 g: 77 kcal.

The duration of cooking is due to the need to prepare the beans. It must be washed well and put in cold water for the night. Then the beans are boiled (the water needs to be changed) until they become soft. Water should be added so that its layer is 5 cm above the beans.

Tomatoes are peeled (before that, you can pour boiling water over them - the skin will be removed more easily), cut out the stalks, chop until puree is formed (this can be done with a blender or a fine grater).

Peppers, onions are cut in any way, and carrots and beets need to be coarsely grated. The meat must be cut into cubes and boiled in 4 liters of water. Tomato puree and other vegetables are put in a saucepan, salt, sugar are added, and mixed.

Then boil over medium heat. After boiling, you need to reduce the heat and simmer the dressing for about 20 minutes. At 15 minutes, the beans fall asleep. Then the dressing is poured into the broth with meat, vinegar is added and brought to a boil.

After removing the hot dish, put it in jars, roll it up and leave it to cool under a blanket or towel.

Harvesting for the winter with beets and potatoes

This dish has potatoes, which makes it more satisfying. Celery contains many useful substances, which also gives an unusual flavor to borscht.

Products:

2 liters of tomato puree (remove the tomatoes before making them);
1.5 kg of potatoes, beets, carrots;
1.5 liters of any broth (for meat or poultry);
0.5 kg of celery and onion;
salt and pepper according to the preferences of the hostess.

Time spent: 2.5 hours

Calorie content: 75 kcal per 100 g.

Mix puree and broth, put chopped vegetables there. Cook in a large saucepan until the borscht boils, and then another 15 minutes (lower the heat). Pour into sterilized jars and leave to cool under a blanket.

Borscht with garlic without vinegar

Products:

2 liters of tomato puree (peel and chop the tomatoes to make a puree);
1 pc. peppers (red or green will do), onions, beets;
4 cloves of garlic;
0.5 st. any rast. oils;
2 tbsp. l. Sahara;
1 st. l. salt (sea salt will be healthier and will positively affect the taste ready borscht);
1 tsp hops-suneli.

The cooking process lasts 1.5 hours (excluding the day to cool the cans).

Calorie content: 70 kcal per 100 g.

Vegetables should be washed, peeled and cut as usual for soup. First, they are fried a little in oil, adding garlic at the end. Then mixed in a saucepan tomato puree and oil with vegetables.

All this is cooked in a large saucepan until it boils, and then stewed at a low temperature for about an hour. At the 45th minute of cooking, suneli hops fall asleep. Hot borscht is poured into jars, put in heat and allowed to cool.

Preparation of a hearty dish without sterilization

Not everyone likes to prepare food for the winter because of complex process sterilization. In order not to waste time boiling cans, rolling up and cooling the finished borscht, you can freeze it for future use when there is time for this.

Products:

0.5 kg of poultry meat or any other at the discretion of the hostess;
2.5 liters of water;
100 g of carrots and beets;
0.5 tsp vinegar (take 6%);
1.5 st. l. volume. pastes;
2 laurel. sheet;
2 cloves of garlic.

Cooking time: 2 hours

Calorie content: 60 kcal per 100 g.

For a frozen billet, you need to cook the meat, add the rest of the products to it and boil. Then cook for another half an hour over low heat. The dish should cool, then it is poured into jars or plastic containers, put in the freezer.

In order to get a ready-to-eat dish, the product must be thawed and boiled in a saucepan, adding any rast. oil (about 2 tablespoons). If necessary, you can add more water, add potatoes, seasonings.

To make the dish tasty, you need to take fresh, quality ingredients. Vegetables should not be spoiled, rotten. A lot also depends on the quality of the water. It is better to take bottled, well or filtered tap water.

It is better to choose jars for sterilization of such a size that the open product does not stand for a long time. You need to calculate in such a way that it is enough for one time for all family members. You should not use a lot of seasonings in the recipe so as not to interrupt the taste and aroma of vegetables and reduce the risk of damage to the workpiece.

You need to store jars of borscht without cabbage for the winter in a cool place where light does not penetrate. Usually the shelf life of blanks is six months. After rolling, the banks are advised to turn upside down and cover with something dense, leaving to cool.

When this process is completed, the product will be ready to use. It remains only to pour it from the jar into the pan and heat it up. You can add any greens or seasonings to the borscht that were not added when you closed the jar.

Thanks to the blanks, you can cook the first dish very quickly. It is worth spending time on canning once (you can set aside one weekend for this) in order to be able to enjoy the natural taste and aroma of hot, delicious borscht in winter.

Choose a recipe with the ingredients you like, or try a few different ones to see which one will become your favorite.

I really enjoy making blanks. These are the ones that shorten the cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. Opened a jar and fed the family. And now she has also begun to close the borscht in jars for the winter. This is also convenient. Vegetables are already ready, it remains only to lower them into the broth and add spices. As a result, you will spend tasty soup only 20 minutes, subject to pre-cooked broth.

Of course, the recipes are all different, we can put cabbage in the borscht dressing, and replace the tomatoes with tomato paste. And we can generally cook a hearty dish if we add a little beans. In general, today I made a selection of 6 recipes that (in my opinion) are the most successful and ready to satisfy every taste. After all, someone loves red soup with sourness and adds vinegar, while someone does without it.

And I also like this blank for the winter because it collects everything not beautiful vegetables: small, crimped carrots, small beets. On the taste appearance is not reflected at all, and we get almost waste-free production.

One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close the half-liter bottle, you can immediately use it for three liters of water. You will only need to cut the potatoes. And we will put everything else, even cabbage, in jars.

By the way, I draw your attention to the fact that you should not take enameled dishes for stewing vegetables. In it, the gas station constantly burns. Based on the experience of many hostesses.

Jars can be used of any volume, but it is always more convenient to empty a half-liter or 700 gram container. Rather than open a two-liter bottle and be afraid that the remaining workpiece will become moldy.

Any lids can be used. But for storage in an apartment, it is better to take metal ones with a twist or under a seaming key.

There are many ways to prepare vegetables: they can be cut into cubes, strips or twisted in a meat grinder or in a blender. It's up to your taste. My family loves to have something to chew on in their soup. The husband explains this by the fact that he gorges so quickly. Well, perhaps.

Compound:

1.2 kg beetroot,
900 g cabbage
600 g bell pepper,
tomatoes - 900 g,
500 g onion
500 g carrots
vinegar 9% - 4 tablespoons,
1 tbsp granulated sugar,
salt - 1 tbsp,
120 ml sunflower oil,
8 cloves of garlic.

Wash the tomatoes and cut into slices. We put them immediately in a bulk container in which they will be stewed.
We cut the tail and seeds from the peppers and cut them as usual.

Cut the onion into pieces or half rings.

Shred the carrot on the middle side of the grater. Peel off the skin of the beetroot and chop into pieces.

Pour half a glass of sunflower oil into a common container with vegetable mass.

And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.

During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.

As soon as the vegetable mass begins to boil, pour the vinegar.

After 45 minutes, pour salt, sugar, chopped garlic and cabbage to the vegetables.

Stir and simmer for another 10 minutes without removing the lid.

We lay the vegetable mass in sterile jars. We put a knife under the glass container so that it does not crack.

We twist the lid and wait for the containers to cool.

Enjoy your meal!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are temperature drops at night and therefore many housewives are already removing green fruits from tomatoes. They are put to blush in the pantry.

But, you see, those tomatoes that have grown in the summer and are nourished by the sun are much more aromatic and tastier. Therefore, if you are preparing dressing for borscht in the fall, you can add tomato paste. It will give the desired sweetness and color to the entire workpiece.

Ingredients for a 5 liter container:

500 g sweet pepper,
5 bulbs
550 g carrots
1 kg of tomatoes,
head of cabbage,
beets - 800 g,
10 garlic cloves,
2.5 tsp salt,
granulated sugar - 4 tsp,
6 tbsp tomato paste,
6 tbsp vinegar 9%,
130 ml sunflower oil.

We start with onions. We clean it, cut it as you like and fry until it becomes soft in vegetable oil. This will take 5 minutes.

Shred the carrot and lay it on the onion. We fry 4 more minutes.

We take all substandard tomatoes and chop them in a blender.

Remove the seeds from the pepper and chop.

We spread the tomatoes and peppers in a common pan and cook under the lid for about 8 minutes.

Then we rub the beets and send them to stew.

We introduce vinegar, add salt, sugar and cook under the roof for 30-35 minutes.

Then chop the head of cabbage, garlic and tomato paste. Simmer for 10 minutes.

We fill sterile jars, disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that microbes do not get into the preservation.

And we twist the containers with lids. We are waiting for the gas station to cool completely and lower it for storage in the basement.

Delicious long-term storage bean recipe

I love bean salads. Both canned and regular. I love the soft feel of these beans.

This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be laid out in a saucepan with plain water and boiled. Soup comes out faster.

Compound:

1.2 kg beets,
1.2 kg of tomatoes,
500 g peppers
600 g carrots
400 g onion
250 ml sunflower oil,
90 ml vinegar 9%,
salt - 1 tbsp,
100 g of granulated sugar,
0.3 kg of beans.

Pour bean beans with cool water, it is better to do this in the evening.

In the morning, pour them into a saucepan and fill with water so that it covers the beans somewhere on the phalanx of your finger.

We send it to the stove and boil until almost cooked and drain all the remaining liquid.

Now let's move on to the rest of the ingredients. Carrots and beets are thoroughly washed, peeled and three on a grater.

We wash the pepper, remove the middle and cut into strips. Chop the onion into half rings.

We skip the tomatoes in a combine or using a meat grinder.

Pour tomatoes, vegetable oil into a common pan.

Bring this mixture to a boil, then the beets into it. So that it does not lose color, pour 40 grams of vinegar onto it.

Stir, bring to a boil and cook for 10 minutes.

Then pour onions, carrots and cook again for 10 minutes.

It remains to pour pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour another 40 g of vinegar.
We sterilize half a liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This blank is perfectly stored in the apartment.

In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.

How to cook borsch for the winter without pepper and cabbage (without sterilization)

Bulgarian pepper has a peculiar taste, not everyone loves it. For example, my mother does not eat these fruits boiled or stewed. We plant him only for ordinary vegetable salads to eat raw.

Naturally, that's why we cook borscht without it. The composition of the products that I gave in this recipe is the most suitable for my family. Because it is in this soup that we like to add fresh cabbage. Naturally, I will not put it in banks.

Ingredients:

2 kg beets,
1 kg carrots
1 kg of onion
2 heads of garlic
tomato paste - 380 grams (1 can),
sunflower oil - 200 grams,
250 ml of water
vinegar 9% - 4 table. spoons,
granulated sugar - 2 table. spoons,
salt - 1 table. a spoon.

Spices:

ground black pepper,
dried parsley and dill,
Bay leaf.

We cut the onion into pieces. Fry it for hot pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. We fall asleep parsley, pepper and dill.

Put 70 g of tomato paste into this mass, mix and simmer for another 5 minutes.

Grind carrots, beets with a combine.

Pour carrots and beets into a saucepan. Pour in 1 cup of water so that the vegetables give more juice. We are waiting for the mixture to boil.

Then pour to her sunflower oil, spread the onion and tomato.

Pour in vinegar and season with salt and sugar.

And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, put the lavrushka.

Put the mass into sterile jars and close the lids.

You can also store at room temperature.

Borscht dressing from beets without tomatoes - recipe "Lick your fingers"

No tomatoes? Well, you can take tomato paste. Just read the ingredients carefully before buying. There should not be anything superfluous, such as modified starch and other nonsense.

We also clean acetic acid And for taste, add a little lemon. At the same time, she will act as a preservative.

Ingredients:

vegetable oil - 500 ml,
citric acid - 0.5 tsp,
6 tbsp tomato paste,
beets - 2.5 kg,
onion - 500 g,
sweet pepper - 500 g,
salt - 1 tbsp, granulated sugar - 1.5 tbsp.

Cut the onion into cubes or rub on a grater.

Pour a little oil into a deep frying pan and fry the onion until softened, pour the grated carrots into it.
We cook 5 minutes.

We rub the beets on a coarse grater.

Put the beetroot into the hot oil. Put a chopped pepper on it.

And then stewed onions and carrots.

We turn on a small heat and simmer so that the beets give juice. This will take about 30 minutes.

Then spread the tomato paste. Pour salt, sugar and a little citric acid. Cook for another 20 minutes.

We taste it and put it in jars without removing the pan from heat. If your beets gave too little juice, then the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This the recipe will do for people with high stomach acidity. In whom the word "vinegar" immediately causes an attack of heartburn. But that doesn't mean you have to give up borscht!

There is a wonderful video recipe delicious dressing.

In the video, the whole process is described step by step, very detailed and understandable. I think it will not be difficult to reproduce these stages in your kitchen and with your products.

Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!

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

Recipes are very tasty:

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

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

Dressing for borscht for the winter from beets - a delicious recipe

We will need:

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

Cooking process:

1. Preparing vegetables.

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

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

Sweet pepper can be taken in any color. With him, the work is simple - remove the footboard and cut into small cubes.

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

2. Fry delicious!

Now we need to fry everything. My advice: use two pieces of dishes to save time.

Onions can be sautéed with peppers golden brown in a frying pan. And in parallel, in a large saucepan, pay attention to the beets. When cooking it, I definitely add citric acid and sugar.

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

3. Winter stocks.

We lay out the filling in sterilized jars. They can be of any size. However, I always use small ones. Based on one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

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

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

For a delicious dressing, take:

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

Cooking process:

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

2. Thick carrots rub on coarse grater. If yours is small, then you can cut it. We also wash and clean it first.

3. Finely chop the onion, best of all in cubes. We need to fry it with carrots. To do this, heat the pan and add vegetable oil. Stir occasionally.

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

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

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

6. We use sterilized jars and lids for seaming. We wrap ourselves in warm blankets for the day.

It’s simple, isn’t it, but for clarity and to consolidate cooking skills, take a look at the video:

Waiting for winter to come! With a light and very delicious recipe your borscht will be praised by the whole family.

On my site fresh recipes conservation:

In harsh winter conditions, the human body often receives very little beneficial vitamins. This is due to a lack of vitamins in fruits that grow in winter. As a result, a person has beriberi.

He begins to feel frequent headaches, weakness and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance jars with ready-made, fast, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

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

Step-by-step instruction:

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

The classic dressing for borscht without the use of vinegar is perfect recipe for the hostess who monitors her health and the health of her family.

The main advantage of this dressing is that it saves time in the cooking process. And due to the fact that there is a complete absence of vinegar, this allows you to save many vitamins.

This vinegar-free dressing recipe is not only healthy, but also very tasty, simple and easy. Can cook it like real hostess and new to the business.

For cooking we need:

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

Step-by-step instruction:

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

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

Adjika from zucchini

Home dressing for borscht for the winter "Torchin"

I share a recipe for dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We will need:

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

Optionally, you can add carrots - 0.3-0.5 kg (it turns out more classic taste dressings) and one chili pepper for spiciness.

Cooking:

I clean the washed vegetables (it is possible even after cooking, it will go faster) and cut into fairly large pieces.
I twist the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should be cooked in about an hour, remove from heat.

It remains to decompose the fragrant "Torchin" into jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the jars cool down (ensure smooth cooling so that they do not burst), you can try! I am sure you will also take this recipe into service, having cooked it once!

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

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borscht dressing. Add pickles - that's kneading for the pickle.

Borsch dressing with beans - an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added nutritional and healthy beans. There are lovers of low-calorie food, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is short and to the point - look a couple of times, and remember everything. And in winter, all that remains is to chop cabbage and potatoes. Boil a rich broth and launch our products - and original soup ready. Timed less than 20 minutes it took me to cook this delicious first dishes.

Each recipe is delicious and healthy in its own way. You can cook blanks at once according to several recipes and then decide which one you like the most. Enjoy your meal!