Frozen beetroot borscht dressing. Simple dressing for borscht

Gathered to cook borscht with a jar? I wonder why? Isn't fresh vegetables in borscht more interesting, aren't they available? all year round?.. The questions are sly, because I cook such borscht myself. And I am sure that everything has its place and time.

Canned dressing for borscht for the winter is perfect option in three cases.

Who needs a dressing for borscht for the winter?

First case - you don’t have a store nearby where you can buy juicy beets, crispy carrots, tomatoes that smell like summer all year round. The market is far from you, and even if it were close, then carrying a kilogram of this, a pound of this and a couple of grams of this (and in total it turns out to be an unbearable sack) is somehow not funny. In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that later they can be processed and turned into delicious dressing for borscht for the winter, smelling of herbs, tomatoes and freedom.

Second case - you are a terrible lazy person, seeking to minimize any body movements associated with cooking. For you, peeling one carrot is a waste of resources. Dilute mud because of a small beetroot - like an execution. That is why once a year it is worth setting aside half a day to clean a mountain of carrots, a box of beets, process a centner of tomatoes, and then slowly stretch your hand into the pantry for the long and cold 3-4-5 winter months, take the first jar of borscht dressing that comes across, defiantly open it and lazily transfer the contents into a pot of broth.

Third case not subject to description. You just need to accept it as a fact and not try to understand anything: borscht is rolled into a jar because great-grandmother, grandmother and mother did it. And my sister and godmother do it too. And point.

So, if at least one of the three cases is yours, then my recipe will come in handy: in the bazaars, the prices for wind-smelling ground tomatoes, beets filled with juice and became as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, drive our family to the park and start.

Ingredients

2 kg of tomatoes;
3 kg of beets;
1.5 kg of bell pepper;
1 kg of onions;
1.5 kg of carrots;
a large bunch of greens;
4 tbsp. l. salt;
1 glass of vegetable oil;
0.5 cups of sugar;
0.5 tsp citric acid;
150 ml of table vinegar;
0.5 l of water.

Output - about 6.5-7 liters.

How to prepare dressing for borscht for the winter

Well, are you ready? We start to create and dream.

Step 1. We prepare vegetables for dressing.

BEET. Let's start with it, this is the most laborious. Beets, beauty and queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut with a knife into long thin sticks. You can, of course, just grate it, but this is not serious in relation to beets - she is a noble lady with us, stereotyped treatment is not welcome with her.

CARROT. It’s easier with carrots - washed, peeled, grated. Any size - as you like. However, it is possible with blocks, blocks - but this is if you have a couple more fresh episodes from "Dr. House" or "Grace's Anatomy".

PEPPER. Pepper is a very simple comrade: after removing the stalk, cut it into thin strips.

TOMATOES. Tomatoes, of course, should be peeled. Of course, it’s necessary to tinker, but it’s not at all difficult: make a light cross-shaped incision on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and absolutely simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean, cut into small cubes.

GREENS. Grind, removing the stems.

Step 2. Stew vegetables in a pan - each separately.

We heat up the pan. Pour a little oil and fry the onion until golden. We shift to large saucepan.

We wipe the pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), pour in the oil, heat up and fry the carrots. In a saucepan.

We wipe the pan, add oil, fry bell pepper. In company with onions and carrots.

In order for the beets to retain their bright saturated color, add citric acid when frying.

Wipe again, top up again. This time it was the turn of the beets - and here everything is somewhat more complicated (she's the queen, remember?). First, fry, but with the addition of citric acid (it will help maintain a bright saturated color) and sugar (a subtle caramel flavor is great!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything to the pan with the rest of the vegetables.

Step 3. Stew all the vegetables together and roll them into jars.

Salt, add water and simmer over low heat for about 15 minutes.
In the end add vinegar, once again bring to a boil, after which we lay out the dressing in small sterilized jars (for me, 300 ml is optimal - just for one pan of borscht).

We cover with sterilized lids, roll up, turn the jars over and wrap them in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored, using as needed.

What else is added to canned borscht dressing

If desired, you can add cabbage to the dressing, stewing it along with all the vegetables.

In addition, the following additives perfectly complement the taste of borscht in a jar:
- celery root;
- parsley and parsnip root;
— Bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Delicious to you winter borscht! Both in a jar and in a bowl.

Borsch is one of the most popular first courses in every Russian home. The more variety of 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 circle cut out 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 (0.3 kg each):

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 to the water. 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 cook delicious vinaigrette: all the vegetables are already cooked, it remains only to quickly chop - 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 container with dressing in a 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 saucepan 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 making 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 small amount hot water, salt, 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.
Put in the 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

Another advantage of this preparation is that in summer and autumn the price of vegetables is not as high as in winter. Moreover, they are not grown in greenhouses with the help of various additives, but on the beds. Therefore, seasoning for borscht prepared on your own turns out to be much more useful and cheaper than the ingredients that were brought from overseas in the winter.

If you have a large freezer, then you can use them in the summer and in the cold season (by the way, the color and aroma of such components are completely preserved). Otherwise, we recommend making a homemade canned product.

Step by step recipe for seasoning for borscht

There are many ways to make red soup seasoning at home. Most popular recipe is the one for which tomatoes and sweets are used bell pepper. Such ingredients will make your soup fragrant and rich.

So how is seasoning for borscht prepared for the winter from tomato? To do this, you need to purchase:

ripe red tomatoes - 1 kg;
sweet pepper red - 1 kg;
salt medium-sized table - to your liking.

Component processing

How to do Seasoning for borscht is prepared easily and simply. First of all, sweet peppers and fresh tomatoes are processed. They are thoroughly washed and cleaned (seeds and stalks are removed from the pepper). After that, the ingredients are coarsely chopped and passed through a meat grinder. If desired, they can be crushed with a blender.

The process of cooking vegetables on the stove

Seasoning for borscht for the winter from a tomato should be cooked in a deep thick-walled pan. Previously chopped vegetables are laid out in it, they are well salted (to taste) and thoroughly mixed.

Putting the dishes on the stove, its contents are brought to a boil. In this state, the ingredients are boiled for 3-5 minutes.

As soon as the seasoning for borscht is cooked, it is laid out hot in sterilized jars and immediately rolled up. Holding the workpiece at room temperature throughout the day, it is cleaned in the refrigerator. Due to the fact that vinegar or citric acid was not added to vegetables, such a product should only be stored in the cold. Otherwise, the seasoning will turn sour and moldy.

How to apply?

Seasoning for borscht is a versatile preparation that can be used not only for making red soup, but also for creating other dishes. For example, someone adds it to stews, and someone uses it as a regular sauce. In any case, when using this blank, it should be remembered that salt has already been added to it, and it has already been subjected to heat treatment.

By the way, some housewives freeze the finished seasoning, and do not store it in the refrigerator. Also, chopped garlic, quince, grated apple and so on are often added to it. So the preparation is even tastier and more aromatic.

How to cook seasoning for borscht with beets?

Beetroot seasoning for red soup - classic blank, thanks to which you can easily and quickly make a very rich and delicious borscht. To prepare vegetable mix for the winter, you need to prepare the following ingredients:

large fresh beets - 500 g;
sweet fleshy tomatoes - 2.5 kg;
large juicy carrots - 500 g;
sweet pepper yellow or red - 500 g;
sweet onions - 500 g;
beet sugar - about 60 g (use according to your taste);
vinegar 6% apple - about 4-5 large spoons;
refined vegetable oil - 130 ml;
table salt - to your taste.

We process the ingredients

Seasoning for borscht with beets helps out well if you need to quickly cook red soup, but there is not enough food. To implement the presented recipe, all vegetables are thoroughly washed and cleaned. After that, they start grinding them.

Fresh fleshy tomatoes are twisted in a meat grinder, sweet peppers and onions are finely chopped, and carrots and beets are rubbed on a large grater.

Cooking vegetables

To cook seasoning for borscht, tomato puree is put into a thick-walled pan and put on the stove. As soon as the tomatoes boil, grated beets are added to them. In this boil for 25 minutes.

By adding carrots to vegetables, they are cooked for a similar amount of time. In exactly the same way, sweet peppers are alternately laid out in the dishes and onion.

5-7 minutes before the end of the heat treatment, refined sugar is added to the ingredients. vegetable oil, and apple cider vinegar.

Seaming process

After adding spices and oil to the vegetables, they are boiled for about 5 minutes and laid out in sterilized jars. After that they are rolled up tin lids and leave at room temperature until completely cooled.

It is desirable to store such a blank in a cool place (for example, in a cellar). Although there are some cooks who prefer to freeze seasoning for borscht. In this case, grated beets and carrots, as well as chopped onions, must first be fried in vegetable oil (separately, for 3-6 minutes). Next, the ingredients need to be combined in a saucepan with chopped tomatoes. Add sugar to them table vinegar and salt is optional. The products should be mixed well and distributed in plastic containers. If desired, chopped herbs and crushed garlic can be additionally added to such a seasoning.

Making Raw Seasoning for Red Soup

Seasoning for borscht for the winter may not be subjected to heat treatment. In this case, it should be prepared in small jars and stored only in a refrigerator or freezer. It is desirable to use such a seasoning in its entirety, that is, it is necessary to put the entire contents of the jar into the soup, otherwise the remnants will deteriorate.

So, to make delicious and useful seasoning For red soup, we need the following ingredients:

sweet red pepper - 1 kg;
sweet fleshy tomatoes - 2 kg;
large juicy carrot - 1 kg;
onions - 1 kg;
coarse table salt - apply to your liking;
fresh dill and parsley - in a small bunch.

Processing vegetables for seasoning

Before preparing this, it is necessary to process all the components. Vegetables are thoroughly washed, and then peeled, stalks and seeds. By the way, the hard skin should also be removed from the tomatoes. To do this, they are first scalded with boiling water, kept in it for about 10-17 minutes, and then the film is carefully removed.

After preparing the vegetables, they begin to chop them. Tomatoes and onions are cut into cubes, sweet peppers into strips, and juicy carrots are rubbed into coarse grater. Also separately wash, dry and finely chop fresh herbs.

seasoning process

After chopping vegetables and herbs, they are laid out in a large container, salt is added and mixed well. After keeping the ingredients aside for about 15 minutes, they are laid out in dry and clean jars, and then closed with plastic lids and sent to the refrigerator.

Workpiece Features

Raw seasoning for borscht for the winter turns out to be quite salty. This fact must be taken into account when preparing red soup. It is better not to salt the meat broth, otherwise your dish will turn out not very tasty.

If there is a desire, then raw seasoning from vegetables can be stored not in the refrigerator, but in the freezer. In this case, it is better not to add salt to the workpiece. In this case, onions and carrots must first be fried (in sunflower oil).

Summing up

Now you know several ways to cook delicious and fragrant seasoning for borscht at home. It should be noted that the recipes presented are far from the only ones. By the way, you can make them yourself, according to your taste and discretion. For example, some housewives additionally add finely chopped cabbage, citric acid, various spices, herbs, garlic, etc. to the seasoning. Such components contribute to a more fragrant and rich preparation, which makes red soup tasty and nutritious.

Using the presented recipes in practice, you no longer have to stand at the stove for a long time, making borsch the classic way. Seasoning, specially prepared for such a soup, is prepared in a matter of minutes. You just have to boil meat product and open a jar of vegetables.

Preparing your favorite first course in the summer is easy, because the shops are full of everything you need to prepare it. fresh vegetables. In order to manage the harvest wisely (and preserve the benefits of vegetables, and tasty dish cook), you need to make a preparation - beets for the winter for borscht. This option of harvesting a root crop is practical, it saves the time of cooking borscht in the winter, and allows you to save a maximum useful properties fetus.

Having made a preparation of beets for borscht in the summer, in the winter you will quickly cope with it. Instead of the usual 1-1.5 hours of cooking, it will take you no more than 20-25 minutes. Borsch dressing It can be different, it may include several basic ingredients of borscht, or it may consist of all the necessary products.

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

Dressing for beetroot borscht for the winter

Ingredients

Cabbage - 2 kg + -
- 1 kg + -
- 3 kg + -
- 1 kg + -
- 3-4 tablespoons + -
- 1 kg + -
- 200 g + -
- 500 g + -
— 250 ml + -
- 250 g + -

Making homemade borscht dressing

Onion, tomatoes, pepper wash, clean, cut into small pieces.
We shred the cabbage.
Grate beets and carrots separately on a coarse grater. If you have a food processor, entrust this time-consuming process to it. It will take much less time.
We take a voluminous pan for stewing vegetables, designed for 8 liters. In the absence of a large capacity - make 2 approaches to extinguishing.
Put the cut into a bowl. The order of folding is arbitrary, but it is recommended to add beets last.
Mix the ingredients, simmer the borscht dressing for 20 minutes. In the process of cooking, the dish must be stirred frequently.
We lay out the hot hogweed in jars, cork them with lids, wrap them with a blanket or a thick towel. Banks should be wrapped up until they cool completely. We store borscht beets in a cool place: refrigerator, basement, pantry.

Based on the amount of ingredients of the above composition, you will get 7 liter cans dressings for borscht. You can use this stock for a long time.

Beets for the winter for borscht without vinegar

For those who don't like strong smells vinegar essence, you can offer an excellent easy recipe beetroot blanks for borscht without vinegar. The recipe also differs in the absence of cabbage and the presence a large number fresh greens. The cooking time of such a hogweed is 1 hour 10 minutes.

Ingredients

Bulgarian pepper - 3 kg;
Beets - 3 kg;
Tomatoes - 2 kg;
Salt - to taste;
Carrots - 2 kg;
Parsley root - to taste;
Dill, celery, parsley - to taste.

How to cook winter dressing "beets for borscht"

We twist the peeled tomatoes in a meat grinder.
Pepper cut into thin strips.
Carrots, parsley root, as well as three beets on a coarse grater.
Finely chop the dill and parsley.
Pour the chopped tomatoes into a large saucepan, put it on moderate heat, simmer the vegetables for 7-10 minutes.
After that, add beetroot, chopped roots, salt, carrots to the pan. Finally, we put chopped greens in the cow parsnip, simmer the dish for another quarter of an hour.
In hot form, we lay out the dressing with beets in sterilized containers, close them with lids, turn them upside down, wrap them in a blanket, leave to cool for a while. After - we put it away for storage in the refrigerator or in any other place with low temperature indicators.

In addition to greens, spices can be added to winter beet harvesting, for example, hot pepper pod, horseradish, black ground pepper or basil. fresh tomatoes, if desired, can be easily replaced tomato paste. If your borscht dressing will be prepared in the summer, then in the winter you will only have to do a couple of simple culinary steps.

How to cook borscht with beets from borscht dressing

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

Making borsch based on them is more than simple, all you need to do is:

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

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

Borscht with beets for the winter

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

Ingredients

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

Cooking borscht with beets

We clean the vegetables, wash, chop:

three beetroot on a coarse grater;
cut tomatoes into cubes or slices;
cabbage cut into strips;
chop the carrots with a large grater;
onions cut into half rings or cubes.

Mix the chopped vegetables, add sugar, salt, vegetable oil, citric acid to them.
We put the saucepan with the contents on the fire, bring the mass to a boil, cook the borscht over moderate heat for about 40 minutes. Stir the dish from time to time.
Thoroughly wash jars for spinning, sterilize in any convenient way.
The cooked product is poured hot into sterilized containers, rolled up, cooled, put away for storage. Beetroot borscht is ready for the winter.

Beets for the winter for borscht are harvested very simply. Choose any recipe of your choice and cook your favorite dressing the way you like it. In winter, your blanks will be simply indispensable and will become your real helpers in the kitchen. With them, you will cook your favorite borsch in the cold much more often.

Enjoy your meal!

From beets, cabbage, carrots and tomatoes, dressing for borscht is made for the winter in a jar. The borscht base is canned in order to cook the soup quickly in the cold season, without wasting time on frying the components and preparing the base. Spin for borscht from summer vegetables retains most of the vitamins and benefits, has a bright rich taste. Check out the recipes winter harvest.

How to prepare dressing for borscht for the winter

An obligatory component of dressing for borscht is beets. General rules winter preservation:

slicing is fried in turn, and only then mixed to maintain the richness of taste;
so that the beets do not lose their shade when roasting and boiling, season them with a small amount of vinegar or citric acid;
adding sugar to the beets will give a subtle caramel flavor.

Borscht dressing recipes for the winter

vegetable dressing facilitates cooking soup - the hostess will have to boil meat broth and add potatoes, at the end add the contents of the jar and warm up. Original recipes with photos suggest adding the following components to the preparation for the winter:

celery root, parsley or parsnip;
garlic, hot peppers Chile;
zucchini, eggplant;
dried plums;
sour apple puree.

From beets

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 74 kcal.
Purpose: First.
Cuisine: Russian.

The classic preparation for borscht for the winter includes large ripe fruits and vegetables. It is better to take the most fleshy and red tomatoes, then it will be possible to make a thick fragrant dressing deliciously. From the given amount of products, about three liters of finished preservation will come out. Roll into jars and seal with sterile lids to extend shelf life.

Ingredients:

beets - 1500 g;
tomatoes - 1000 g;
carrots - half a kilo;
onions - half a kilo;
sunflower oil - a glass;
vinegar - 40 ml;
salt - 30 g.

Cooking method:

Chop the onions, pass the beets and carrots through a meat grinder, puree the tomatoes with a blender.
Put the ingredients in a deep saucepan, salt, season with seasonings, vinegar, oil.
Boil over medium heat, cook for 40 minutes, remembering to stir.
Arrange in hot jars (they must first be sterilized), roll up.

Without beets

Cooking time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 75 kcal.
Destination: for lunch.
Cuisine: Ukrainian.

Harvesting borscht for the winter without beets will become relevant for those who do not like this vegetable. When cooking soup, you can add beet chips separately. How to cook and make preservation, which will save cooking time in winter, will tell you the instructions with a photo. Distinctive feature, in addition to the absence of beets, is the presence of sweet pepper, which gives a special flavor.

Ingredients:

tomatoes - half a kilo;
onion - 0.5 kg;
bell pepper - 500 g;
parsley, dill - 300 g;
salt - half a kilo.

Cooking method:

Rub the carrots on a grater, cut the onion and pepper into strips.
Dip the tomatoes in boiling water, peel, chop, chop the parsley.
Put the prepared ingredients in a large bowl, season with salt.
Wait for the juice to come out.
Arrange the dressing without cooking in jars, close the lids, store in the refrigerator.

with cabbage

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 73 kcal.
Purpose: First.
Cuisine: Russian.
Difficulty of preparation: medium.

Borsch for the winter of beets and cabbage is a traditional type of preparation. Those housewives who have to cook soup for a large family will like the recipe, it will turn out to make the soup especially tasty. From the indicated amount of products, about 10 liter jars will be obtained for preparing borscht for the winter. Due to the addition of spices and aromatic herbs, the dressing is fragrant.

Ingredients:

cabbage - 5000 g;
tomatoes - 1200 g;
onions - 10 pcs.;
Bell pepper- 1000 g;
beets - 1600 g;
carrots - 1 kg;
salt - 100 g;
sugar - 40 g;
vegetable oil - 60 ml;
black pepper - 15 peas;
bay leaf - 7 pcs.;
vinegar - 2 cups.

Cooking method:

Grate carrots with beets on a coarse grater, fry in half the oil.
Chop the rest of the ingredients in a convenient way, mix with frying and spices, simmer with the rest of the oil for an hour after the mixture boils.
Lay on the banks, roll up.

Without cabbage

Cooking time: half an hour.
Servings: 2 persons.
Calorie content of the dish: 77 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Soup dressing for the winter without cabbage is prepared faster than the traditional one, because no time is wasted processing this component. From the given quantity, two liters of the workpiece are obtained. To make it, take a large thick-walled pan with a volume of at least 4.5 liters. As for the vinegar in the composition, it gives the necessary piquancy to the taste and extends the shelf life.

Ingredients:

beets - 1 kg;
carrots - 350 g;
onions - 350 g;
sweet pepper - 2 pcs.;
tomatoes - 350 g;
sugar - 60 g;
salt - 20 g;
vinegar - ¼ cup;
vegetable oil - 70 ml.

Cooking method:

Chop the onions into cubes, rub the beets and carrots on a coarse grater.
Chop the pepper into strips, tomatoes into slices.
Mix with spices, seasonings, cover, put on a small fire.
Wait for the juice to come out and cook for 25 minutes over medium heat.
Put it in banks, roll it up.

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content of the dish: 72 kcal.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The following borscht dressing recipe has several variations. To prepare a classic, you need to add purchased tomato paste to the preparation, the original one - tomato juice, the Mediterranean - Sun-dried tomatoes and fresh herbs. The addition of a small amount hot pepper which will pleasantly warm the body from the inside.

Ingredients:

beets - 1 kg;
carrots - 650 g;
bell pepper - half a kilo;
onion - 650 g;
hot pepper - 1/2 pod;
garlic - 6 cloves;
sunflower oil - a glass;
tomato paste - 2 cups;
sugar - 100 g;
salt - 60 g;
table vinegar - half a glass.

Cooking method:

Grind the carrots and beets with a food processor, chop the onion into cubes, paprika into strips.
Crush the garlic, mix with small particles of hot pepper.
Fry beets, carrots, onions, paprika in turn for 7-10 minutes each vegetable.
Fold the ingredients with tomato paste into the multicooker bowl, season with spices.
Set the "Extinguishing" mode, cook for 20 minutes. Add vinegar.
Lay the mass in sterile jars, roll up.

With tomatoes

Cooking time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 76 kcal.
Purpose: First.
Cuisine: Russian.
Difficulty of preparation: medium.

Cooking borscht in a jar will turn out delicious if you include juicy soft tomatoes in the list of products. If you take red and fleshy, traditional preservation will come out, if green and season with garlic - the original composition. The above instruction with a photo suggests classic version beetroot dressing, which will make four liters of delicious treats.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
sweet pepper - 2 kg;
tomatoes - 2 kg;
onion - 2 kg;
salt - 100 g;
vinegar - half a glass.

Cooking method:

Chop the onion into half rings, the rest of the vegetables into strips. Fry in oil in turn for five minutes.
Mix, season with spices, simmer over low heat until soft.
Arrange in sterilized jars, twist.

with beans

Cooking time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 89 kcal.
Purpose: for dinner.
Cuisine: Ukrainian.
Difficulty of preparation: difficult.

Bean universal dressing serves as an excellent base for lean borscht. It can be cooked without adding meat, it will not lose satiety. For easy cooking, take white sugar beans, they cook faster than red beans and have a high starch content. Soak and boil beans in advance for an hour. To reduce cooking time, use a slow cooker.

Ingredients:

beets - 2 kg;
carrots - 2 kg;
onion - 2 kg;
tomatoes - 2 kg;
beans - 3 cups;
vegetable oil - half a liter;
water - 0.5 l;
sugar - a glass;
salt - 100 g;
vinegar - 150 ml.

Cooking method:

Soak the beans, boil for an hour until soft.
Remove the skin from the tomatoes, chop, fry. Cut the remaining vegetables into strips, fry.
Mix all the ingredients with seasonings, simmer for half an hour.
Place the mass in sterile jars, cork with lids.

without vinegar

Cooking time: 1.5 hours.
Servings: 3 persons.
Calorie content of the dish: 71
Purpose: First.
Cuisine: Russian.
Difficulty of preparation: easy.

The absence of vinegar essence in the recipe does not mean that the preservation will be stored little. By adding citric acid and laying out the finished mass in sterile jars, the workpiece will survive the whole winter perfectly. To make cooking easier, use pre-boiled beets. Dill and parsley will give a pleasant green color, will make the gas station brighter and more useful.

Ingredients:

tomatoes - 1 kg;
beets - 1000 g;
bell pepper - 2 pcs.;
carrots - 3 pcs.;
onions - 6 pcs.;
cabbage - 100 g;
greens - 100 g;
lemon - 1 pc.

Cooking method:

Fry the onion half rings, peel the tomatoes and cut into cubes.
Chop the vegetables, mix, simmer for half an hour.
Boil the beets in advance, grate coarsely.
Add to the rest of the ingredients, simmer for 15 minutes, season lemon juice.
Arrange in prepared jars, cork.