Borscht for the winter from beets without pepper. Dressing for borscht with beets for the winter

Step-by-step recipes for borscht for the winter in jars with cabbage, beets, various vegetables

2018-09-27 Marina Vykhodtseva

Grade
prescription

72020

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

3 gr.

carbohydrates

9 gr.

69 kcal.

Option 1: Borscht for the winter in jars with beets and carrots

Borscht dressing for the winter with beets and carrots is one of those preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, it makes it incredibly fragrant and tasty. Judge for yourself, it is unlikely that winter vegetables and store-bought tomato paste will give borscht a summer taste and aroma.

The jars will definitely not stay with you for a long time, and no matter how many you have prepared, they will all leave, believe me, it has been checked more than once. I suggest that you prepare almost the entire set of ingredients, in winter it will be enough to boil the broth with potatoes, add dressing and cabbage - that's all! Well, I suggest you get down to business, a half-liter jar will come out of the indicated amount - for 2.5-3 liters of borscht.

Ingredients:

Beets - 1 pc.
Carrot - 1 pc.
Onion - 1 pc.
Bell pepper- 2 pcs.
Large tomatoes - 4 pcs.
Vegetable oil - 40 ml
Vinegar 9% - 1 tbsp.
Salt - 0.5 tsp
Sugar - 2 tsp

Cooking process

All vegetables should be medium in size, if they are small, take a few pieces. Peel the onions first, wash and dry. Onion cut into small cubes. Heat a frying pan with vegetable oil, shift the onion and fry for a couple of minutes.

Peel and rinse half of the sweet pepper, cut into small cubes. Add pepper to the onion, continue to fry, stirring occasionally.

Next, send the beets and carrots to the pan. Pre-peel and wash the beets with carrots, dry a little and grate on a medium grater.

Wash sweet fleshy tomatoes, cut out the growth site of the stalk, then cut the tomatoes into arbitrary pieces. Also chop the rest of the sweet pepper, rinse.

Grind peppers and tomatoes in a blender bowl or in a meat grinder.

When the vegetables are all lightly browned, you can proceed to the next step.

Pour the tomato mixture to the vegetables and mix everything, add salt and sugar, simmer under the lid for 30 minutes. At the end of cooking, add vinegar.

Arrange the dressing in sterile jars, roll up and put the lids down, cool under a blanket and store in a cellar or pantry.

Bon Appetit!

Option 2: A quick recipe for borscht for the winter in jars without cabbage

The recipe for the simplest dressing for borscht for the winter without cabbage. To prepare everyone's favorite dish, you will not need to cook sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. Refueling does not even need to be heated separately, which will save time.

Ingredients:

1.5 kg of beets;
0.5 kg of onion;
0.7 kg of carrots;
0.7 kg of tomatoes;
2 tablespoons of salt;
2 spoons of sugar;
50 g of vinegar;
170 g butter;
garlic optional.

How to quickly cook borscht for the winter in jars

Chop the peeled onion into small cubes, throw into the oil and put on the stove. Let it fry while you prepare the rest of the vegetables.

Grind beets and carrots in a combine or drive through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount at your discretion.

Grind the tomatoes, you can simply grate or grind with a combine, immediately add to the vegetables, salt, pour granulated sugar into the borscht. Stir, cover and simmer for about 25 minutes.

Pour table vinegar, stir again. Arrange in sterile jars, and immediately roll up the boiling borscht.

It turns out more beautiful if the carrots and beets are rubbed into strips, but it is advisable to increase the cooking time by ten minutes so that all the pieces have time to reach readiness.

Option 3: Borscht for the winter in jars with beans (delicious)

A recipe for a very tasty and practical borscht for the winter in jars, which can also become wonderful salad, snack or dinner. Any beans: dark, red, white, large, small. Cooking time may increase slightly, as well as taste. In any case, the beans need to be soaked for 5-7 hours, or more.

Ingredients:

kilogram of beans;
2.5 kg of tomatoes;
45 g sugar;
2 tablespoons of salt;
700 g of beets;
half a kilo of pepper;
a glass of oil;
8 spoons of vinegar.

How to cook

Boil the soaked beans until soft, but be sure to watch. You don't need to overcook the beans, they should stay whole and not cracked. Drain into a sieve or colander.

Chop the tomatoes, put the tomato on the stove. When boiling, a foam will appear, which must be removed. Boil the mass for ten minutes.

Cut the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosche dressing.

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Throw in the beans. Immediately add sugar, leave for another fifteen minutes.

Pour in the vinegar, boil for a couple of minutes and put the borscht with beans in jars, roll up hermetically.

Soaking beans not only allows you to cook the product faster, but also get rid of the harmful substances that the beans contain. Water before cooking must be drained and replaced.

Option 4: The most delicious borscht for the winter in jars (with pasta)

A variation of beetroot borscht with tomato paste, cabbage is not added to it, only dressing vegetables. This recipe is without tomatoes, but you will need a good tomato paste, not burnt, natural without dyes in the composition. blank with pre-roasting vegetables, which improves their taste.

Ingredients:

1400 g beets;
600 g carrots;
half a kilo of onions;
30 g of vinegar;
260 g of paste;
350 g pepper (sweet Bulgarian);
25 g sugar;
30 g of salt;
0.13 liters of oil;
0.25 liters of water.

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. Can be used immediately large saucepan with a thick bottom, if such dishes are available. Cook the onion in the oil until translucent, but be careful not to burn it.

Peel the carrots, chop them into strips, add to the onions, heat for a few minutes, transfer to a saucepan for cooking dressing, if a saucepan has been used so far.

Grate the beets into strips, add to the rest of the vegetables. cut right away bell pepper, freed from the insides. Fall asleep after the beets, stir and pour in the prescription water. Cover the pan, simmer the vegetables for a quarter of an hour.

Add pasta, salt, pour prescription sugar into borscht. Simmer for another ten minutes.

Lay vinegar, a table product with a concentration of 9% is used. Stir, boil for a minute and you can send borsch to sterile jars. We roll, turn over.

In this option, you can use homemade boiled tomato, but you will have to increase the rate and reduce water.

Option 5: Borscht for the winter in jars (very tasty of three ingredients)

A recipe for rich and tasty borscht, which is made from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the workpiece can be used as a salad or spread for sandwiches.

Ingredients:

1400 g beets;
900 g of pepper;
1900 g of tomatoes;
20 ml of vinegar;
120 ml of oil;
1.5 tablespoons of salt;
65 g sugar;
5 g pepper (ground black or a mixture).

How to cook

Chop the tomatoes, put the puree on the stove, boil for ten minutes.

Grate the beets, pour into the tomato. Chop pepper, add next. Boil vegetables with tomatoes for 20 minutes.

Pour in the oil, add salt and sugar, stir, boil for another ten minutes.

Pour table vinegar, after a couple of minutes put the borsch in jars, roll up.

It will be even faster to cook such a borscht if all the ingredients are passed through a meat grinder at once, then boiled.

Option 6: Borscht for the winter in jars with cabbage and beans

This recipe makes enough. large portion blanks. You will need a pot of about 20 liters. If necessary, then proportionally reduce the products. We take white or red beans at our discretion, pour them in the evening and soak in cold water.

Ingredients:

1.9 kg of onions;
2.8 kg of beets;
3.8 kg of tomatoes;
80 g of salt;
5 kg of cabbage;
0.7 kg of beans (weight of dry beans);
400 g of water;
2 spoons of essence;
kilogram of pepper;
2 cups of oil.

How to cook

Soak and boil the beans in advance so as not to delay the process of harvesting borscht. Drain liquid from beans.

Cut the onion. Heat vegetable oil until almost smokey. Add onion, saute.

Grate the carrot, add to the onion, stir, cook for another five minutes. Vegetables will no longer be fried due to the large amount.

Twist the tomatoes, pour over the vegetables, immediately add half of the prescription water, leave the second part for dilution vinegar essence. Boil everything together for a minute.

Grate the beets, put in a saucepan. Let everything boil while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same time, chop the pepper. Add everything together to the pot with boiled vegetables. Cook the dressing until it boils, the cabbage will settle, and even decrease in volume.

Add sugar and lay out the beans, cook for ten minutes, pour in the diluted vinegar. After two minutes of boiling, put the borscht into jars.

No need to worry if the borscht for the winter turned out to be too salty or sweetish. This is only an additive for soup, the taste of which can always be influenced during the final cooking of the soup.

Option 7: Borscht for the winter in jars without cabbage in a slow cooker

Another recipe simple borscht for the winter without cabbage. It is notable for the fact that vegetables are cooked in a slow cooker in the stew mode, they do not require close attention at all.

Ingredients:

kilogram of beets;
700 g carrots;
35 g salt;
700 g of onion;
350 g pepper;
35 g of vinegar;
110 g of oil;
110 g of paste.

How to cook

Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Submit tomato paste, stir.

Transfer everything to a multicooker filled with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open, look at vegetables. If they softened, then add vinegar, stir, simmer for a couple more minutes, arrange in jars. If the vegetables in the borscht are still harsh, simmer until the desired state.

Borscht dressing turns out much more beautiful if you chop vegetables into strips on a grater for Korean salads.

Option 8: The most delicious borscht for the winter in jars without beets

Very often, borscht is prepared without beets, adding only tomato. It is not forbidden to do this, a recipe for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

cabbage - 2.5 kg;
0.9 kg of onion;
0.18 kg of oil;
0.3 st. Sahara;
45 g salt;
1.7 kg of tomatoes (can be twisted);
carrots - 1.2 kg;
0.35 kg of pepper (sweet Bulgarian);
30 g of vinegar.

How to cook

Chop the carrot into strips, chop the onion. Put all this in hot oil, sauté for ten minutes.

Add chopped cabbage and peppers, cover, wait until the vegetables settle.

Chop the tomatoes, pour into the future borscht. Cook for 15 minutes.

Step 4:
Pour sugar and salt into the borscht, boil for five minutes, pour in the vinegar, mix thoroughly and put the borscht in jars.

Instead of fresh tomatoes diluted paste is allowed. In this case, the amount of product and water must be determined independently, since the concentration is different.

Option 9: Borscht for the winter in jars without vinegar (with lemon)

A recipe for a vinegar-free dressing that will still last all winter just fine. It is important to observe sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.

Ingredients:

2 kg of red tomatoes;
half a kilo of onions;
kilogram of beets;
half a kilo of carrots;
30 ml lemon juice;
30 g pepper;
1.5 tablespoons of salt;
50 g of sugar;
0.17 ml of oil.

How to cook

Twist the tomatoes together with bell pepper, put on the stove, let the tomato boil, remove the foam.

Grate the beets, add to the tomatoes, cook for ten minutes.

Cut the carrots and onions, fry in oil until the onion is transparent. Transfer to a saucepan. Salt immediately, add sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Mix and arrange borscht in sterile jars.

Very often, it is recommended that banks not only turn over after twisting, but also wrap them. In fact, when laying out the boiling mass, you can not do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

Recipe for spicy borscht for the winter with hot peppers and garlic. If desired, you can reduce or increase their number, focusing on your taste.

Ingredients:

tomatoes - 3 kg;
3 chili or other pepper;
2 heads of garlic;
onion - 2 kg;
1.5 kg of carrots;
oil - 170 ml;
35 g salt;
¼ st. vinegar;
black pepper.

How to cook

Peeled and chopped vegetables (onions, carrots and beets) alternately put in heated oil with an interval of five minutes.

Twist the tomatoes with hot peppers, add mashed potatoes to the vegetables. Stir, boil for a quarter of an hour.

Add pepper, salt and minced garlic. Cook borscht for another five minutes.

Step 4:
Pour vinegar, boil for a minute, put in jars, twist.

In fact, you can add all possible spices, dried herbs, ginger root, fragrant cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when insisting. Especially carefully you need to add laurel. When using the sheet in in large numbers bitterness will appear.

Option 11: Classic borscht for the winter in jars with cabbage

The recipe for real borscht for the winter with beets and cabbage, which will greatly simplify the preparation of dinner, will reduce the time spent in the kitchen. The blank does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.

Ingredients:

1500 g cabbage;
1500 g of beets;
20 g of garlic;
1000 g carrots;
200 g of water;
100 g of vinegar (9%);
800 g of tomatoes;
200 g of refined oil;
800 g of onion;
120 g of salt;
150 g sugar.

Step by step recipe for classic borscht

Borscht will be tastier if the onion is lightly fried. Cut the cleaned prescription amount into cubes. Measure the oil, pour it into a large cauldron or saucepan, heat it up and add the vegetable. Saute until transparent, then add grated carrots. Cook in oil together for another five minutes.

Grate or chop the beets with a combine, add to the vegetables. Pour in water and simmer for 15 minutes.

Chop the cabbage, no need to crush. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cooking for another five minutes.

Twist the tomatoes, add the tomato to the total mass. You can immediately put salt and granulated sugar. Mix thoroughly. Throw chopped garlic and boil for 12 minutes. Readiness is determined by vegetables. They don't have to be rigid. There is no need to be afraid that the cabbage will turn sour, the tomato will not allow this to be done.

At the last stage, add vinegar to the borscht. Now it is important to stir it well for even distribution, boil for another minute.

With a large ladle, spread the workpiece into jars, filling the container to the very neck. Immediately, until the mass has cooled down, put on the scalded lid, roll up the borscht, turn it over.

Banks for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven or pour in some water and boil in microwave oven. Simply washing with baking soda or laundry soap, as was done in ancient times, is not always effective, as the water itself can contain germs.

What could be better than blanks, especially cooked at home. This is a significant savings in time, as well as energy that can be spent on other important things. There are recipes for how to cook borscht for the winter in jars, and you can cook it in a short time.

It is enough just to open the jar, put the potatoes in the boiling broth and ready gas station, and the borscht is ready. You can ask the question: “Why roll up such a dish, if you can cook “fresh” borscht? There are many reasons for this.

The first of them is that there are no fresh and juicy vegetables in winter, and home-made products have more vitamins in one jar than kilograms purchased in a store. Having opened a jar with such borscht, you can get a lot of pleasure, only from the aroma that resembles summer.

Benefits of harvesting for the winter

If we compare store dressings, and borscht for the winter in jars, recipes with a photo are attached, then you can see that in homemade there are no thickeners, stabilizers or flavor enhancers. Moreover, everything that is in it is known to you, and these are useful and juicy vegetables. By preparing beetroot with pepper, you can save it so that the crop does not disappear either at home or with relatives in the garden.

Carrots, beets, tomatoes are vegetables that always delight with their crops. And do not cook with such useful products borscht is not allowed. home preservation cheaper than store-bought, and prices always go up in winter, especially fresh vegetables.

the right way showcase your skills as a cook.

Borscht recipe for the winter

Fresh cabbage - 1.5 kg;
red tomatoes - 1 kg;
vinaigrette beets - 1.5 kg;
sweet pepper - 0.5;
carrots - 0.5 kg;
onions - 0.5 kg;
ketchup - 5 tbsp. l;
vegetable oil - 250 - 300 g;
9% vinegar - 5 tbsp. l;
sugar - 5 tbsp. l;
salt to taste.

Cooking:

To prepare borsch from such ingredients, you need beautiful, juicy and freshest vegetables, but by no means culling. All cooked vegetables must be washed well under running water, peeled, chopped. Chop the cabbage into thin strips, chop the beets and carrots into coarse grater. Peppers, tomatoes, onions - chop everything with a blender.

First, put the vegetables chopped through a blender into a container, add spices, ketchup, vegetable oil and bring the mixture to a boil. In this boiling mass, put the shabby beets and boil again.

At the very last turn put cabbage, mix. Simmer all contents over low heat for about an hour and a half, stirring constantly so as not to burn. This time it is necessary to prepare the jars: wash, sterilize. While still hot, put the cooked borscht into jars and cork. Such a dish is stored perfectly, even in an apartment without a basement.

Borscht without cabbage

Is it possible to cook borscht for the winter in jars recipes without cabbage? Of course yes! And it will full meal. It remains only to boil delicious broth, put potatoes, cabbage in it, add borscht dressing from grandma and the dish is completely ready!

This great way not only enjoy delicious lunch, but also to preserve the harvest, not to let it disappear in the garden. Collecting all the fresh vegetables and putting them into action is the most profitable option. After all, how much work is invested in growing them. Select not large onions, beets, carrots, bell peppers, tomatoes, everything that will not be stored in the winter, in size.

Fresh tomatoes - 1 kg,
beets - 3 kg,
sweet bell pepper - 1 kg,
carrots and onions - 1 kg each,
greens to taste (parsley, celery, dill) - 200 g,
sunflower oil- 250 g,
sugar - 8 tbsp. l.
salt - 3 tbsp. l.
water - 2 glasses,
9% vinegar - 150 ml.

All vegetables should be washed well, chopped naturally, and grated beets. Pour oil into a prepared container, put grated carrots and boil a little. While the carrots are cooking, you need to chop the onion and add to the contents of the container. Boil for 10 minutes and then put the beets and pour water, cook for 15 minutes.

Then throw the pepper, cut into strips and tomatoes, chopped into cubes. Throw salt, other spices and cook again for 10 minutes. The last thing you need to put greens, mix and simmer for 5 minutes. now everything is ready! Arrange the prepared dish in jars. Cover with metal lids, wrap with a blanket, allow time to cool. Then place in a cool place for storage.

Borscht with cabbage

It turns out very appetizing borscht for the winter in jars recipes with cabbage. This recipe should be written down or left in notes at the very beginning of summer, so that when the time comes, they know what products to collect and how to proceed.

cook vegetable dressing for borscht according to this recipe, it is to preserve the taste of fresh vegetables, as well as the benefits. In addition, this is a way to save time, which is never superfluous, and there will be a fresh, fragrant dinner with all the vitamins on the table.

Fresh white cabbage - about a kilogram;
juicy beets - 800 g;
carrots - 500 g;
onions - 500 g;
well ripened tomatoes - 500 g.

Sunflower refined oil - 100 ml;
water - 100 ml;
vinegar - 50 ml;
granulated sugar - 3 tbsp. l;
table salt - 2 tbsp. l.

Cooking:

To chop cooked vegetables, you need a knife or a food processor with suitable attachments, a container, a wooden spatula for mixing, sterilized jars, lids and a seaming key.

First you need to prepare the beets: wash with a brush to wash off dirt, peel, cut off the roots, chop with a grater or an electric household appliance. Then you can take on the cabbage. Remove the top leaves from it, remove the stalk, chop the fork itself into thin straws in a convenient way.

Wash the carrots, peel them from tops and roots, remove everything that interferes, chop on a grater. Peel the onion, wash and chop. Prepare the tomatoes so that the fruits remain whole and cut into large cubes or thin slices.

Pour all the vegetables into a large container, then add water and oil, as well as spices and cook for 20 minutes. At the end of cooking, pour vinegar, mix and remove from heat. By glass jars Spread the cooked dish with a ladle.

Borsch dressing for the winter recipe with cabbage must be covered with a blanket or a large towel and wait until it cools down. It remains only to prepare the broth. Add potatoes and 10 minutes before readiness put canned vegetables.

What do not say, but cook in the winter delicious borscht how not to work in the summer. Is it possible to roll up borscht for the winter in jars recipes without tomatoes, as well as with them. Of course, you will have to stand near the stove in hot weather, but this is the only way to cook delicious fragrant borscht, which in winter will remind you of summer and it will take only 15 minutes to cook it. This option will save a lot of money and time, since in summer a set of products for preservation will be much cheaper than in winter.

Juicy beets - 2 kg,
Carrots - 2 kg,
Onion- 2 kg,
Ripened pink tomato - 2 kg,
Granulated sugar - 200 g,
Refined oil - 700 ml,
Table vinegar - 100 ml,
Salt - 3 tbsp. l.
A little water and spices: pepper,
Bay leaf.

First of all, the vegetables must be washed, peeled and cut. The best and easiest way to do this is with a blender. If there is no such household appliances, then you need to crumble finely with straws or on a grater. Put all the cooked vegetable mass in a saucepan and add vegetable oil there.

Then pour 1/3 of the vinegar into the contents of the pan and mix so that the liquid spreads evenly over the vegetables. If we are cooking with tomatoes, then we need to put them, if not, then bring the mass to a boil, and then reduce the heat and cook under a closed lid for 15 minutes.

Then you need to pour the rest of the vinegar, mix again and leave to stew for half an hour. decompose finished product in banks and roll up.

tomatoes, carrots, fresh cabbage and onions - 1 kg each,
beets - 1.5 kg,
sweet red pepper - 0.5 kg,
vegetable oil - 1 cup,
sugar - 100 grams
finely chopped garlic
salt and spices to taste,
9% vinegar half a glass,
tomato paste 4 tbsp. l.

Cooking:

Chop the onion, chop the rest of the vegetables. Wash the tomatoes, cut into pieces. Shred cabbage and bell pepper. Mix all products, put in a container, pour water and add vinegar, sunflower oil, sprinkle with sugar and salt.

Cook the whole mass for 15 minutes, then put the garlic and simmer for another 3-4 minutes. Ready borscht Divide into glass jars and seal. Cover the preservation with a blanket and let it cool. Then take out to the cold.

Borsch for the winter with the addition of beets

To prepare borscht, it is necessary to always have fresh vegetables on hand. To make a more simplified version, you can make a blank in the summer. How to cook borscht for the winter in jars recipes video plot will help you choose the most affordable one. In the summer, it is profitable to cook such preservation, because your own products, without nitrates, are not like those from greenhouses brought to the supermarket. Having prepared pickled vegetables for the whole winter, you don’t have to worry about how to save them so that they don’t disappear. You can also make frozen vegetable preparation for borscht.

For cooking you will need:

Cabbage - 2 kg;
ripe tomatoes - 1 kg;
carrots - 700 g;
onion - 600 g;
beets - 1.5 kg;
oil - 0.5 l;
table vinegar 9% - 100 ml;
sugar - 2 tbsp. l;
pepper;
Bay leaf parsley and other spices as desired.

Prepare vegetables for processing and peel. Cut the cabbage into medium-sized strips, beets and carrots can be passed through a grater, which is used to prepare " Korean carrots". Chop tomatoes and herbs into small pieces. Pour everything into a bowl, add water, oil, and all spices.

Cook this mass for 30 minutes, stirring occasionally. In the last minutes of cooking, add vinegar and let it boil for a couple of minutes. Pour another hot borscht dressing into glass containers, which must be sterilized in advance and rolled up with metal lids.

Cover the jars with a blanket and let them cool down in this way. Add such canned dressing to ready meat broth after the potatoes are cooked. Optionally, you can put sweet pepper and herbs.

It is difficult to imagine the first dish without potatoes. To make it rich, you need to find borscht for the winter in jars with potato recipes.

To do this, you need to purchase:

Potatoes - 1.5 kg,
white cabbage- 1 kg,
carrots, onions and beets - half a kilogram each;
bell pepper - 250 g,
well-ripe tomatoes - 1.5 kg,
vegetable oil - a glass,
sugar 1 tbsp. l.
salt 2 tbsp. l. and the same amount of vinegar.

Cooking:

Wash, peel and chop all purchased vegetables. Pass carrots, tomatoes, beets through a food processor, chop onions small pieces, cut the potatoes into cubes, and chop the cabbage into strips. Fry the onion, put carrots, beets to it and simmer for 15 minutes. Then you should add tomatoes, spices, vinegar. Put cabbage, potatoes, peppers and simmer again for about an hour. Arrange the finished borsch in jars and roll up.

Some do not use vinegar in principle in preservation. Therefore, there is a recommendation on how to cook borscht for the winter in jars recipes without vinegar.

Beets, sweet peppers, tomatoes - 3 kg each,
onions, carrots - 2 kg each,
garlic - 5 heads,
vegetable oil - 0.5 l,
sugar - 300 g,
salt - 5 tbsp. l.

Pour boiling water over the tomatoes and remove the skin. Pass through an electric meat grinder. Pour the juice into a container, add oil, salt, sugar and boil. Place the chopped vegetables there and boil for 15 minutes, at the end throw in the garlic.

The mixture must be constantly stirred. She must thicken. Divide the finished dressing into glass containers and close with lids.

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Gooseberry confiture (cooked in a slow cooker)

The main vegetable in borscht is beetroot, therefore, no matter how many options for this preparation for the winter we come up with, beetroot will remain the same component. Let's get acquainted today with several recipes for borscht for the winter in jars, with cabbage and tomato paste, without cabbage and without tomato paste, with beans, bell peppers, and you will choose the one you like the most. I will tell you how to roll up cans so that they do not deteriorate and do not explode.

Cook in small quantities winter preparations irrationally, therefore, we will consider a 5 liter pan as the minimum volume, which needs approximately 5.5 kg of raw chopped vegetables to fill. The output will be either 5 liter cans or 10 half-liter, with ready-made dressing.

Salt and sugar for such a volume will be required at least 2 tablespoons, vinegar 9% - 100 g, vegetable oil for frying - half a glass. Spices put, based on personal preferences and taste preferences of the household, but Traditionally, for a 5 liter pan, it will be enough to take 3 bay leaves, 1/2 tsp each. ground black pepper, coriander, 1 tsp each. dried herbs - dill and basil. In the process of cooking, the sour-sweet-salt balance is independently adjusted until a pleasant flavor combination is obtained.

Borsch for the winter in jars: recipes with cabbage and tomato paste

A full-fledged classic version of borscht, cooked for the winter, will allow you to significantly save time on cooking in the autumn and winter seasons. canned borscht can be eaten cold as an appetizer, or cooked hot first courses.

What should we take:

Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 l saucepan - 1.1 kg each (during frying and cooking, the volume will decrease to the desired one);
Vegetable oil, table vinegar 9% - half a glass each;
Tomato paste - 200 g;
Salt, sugar;
Bay leaf;
Ground black pepper;
Purified water - a glass.

We will prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, potholders.

Wash the carrots and beets with a stiff brush, peel the onion, remove the covering leaves from the cabbage fork. Chop all vegetables into thin strips.
In a deep frying pan, heat the oil, load the onions and carrots into it, fry them until golden brown, transfer to a saucepan.
In another pan, fry the beets a little, send them to the pan with carrots and onions, put the vegetables to stew.
Mince the shredded cabbage a little with our hands and sprinkle with a little salt - this way it will come to readiness faster. Put the cabbage in a saucepan, and while the vegetables are stewing, dilute the tomato paste with water.
Let's go to vegetable mix, mix, cover with a lid. Our dressing should boil for 15-20 minutes, after which we put salt, pepper, sugar, parsley into it, mix well and boil for another 10 minutes.
At the end of cooking, add vinegar according to the recipe and hot pack the borscht in jars, roll up the lids, turn over, let cool.

In the piggy bank useful tips: how to close canned vegetables so that they do not deteriorate - handle the container carefully and prepare vegetables just as carefully - clean, wash, discard diseased and rotten specimens, keep clean workplace and hands.

Harvesting borscht for the winter: a simple recipe with cabbage

To create your own author's gas stations for the winter, it is enough to find out one basic recipe, and then connect the fantasy, take into account the taste preferences of the household. We will try a simple recipe for borscht with cabbage for the winter, the preparation turns out to be very tasty when cold, and even fussy people eat borscht from it.

What should we take:

Beets, carrots, cabbage, tomatoes, bell peppers in a ratio of 2:1:1:1:1 (in kilogram equivalent);
3 - 4 bulbs;
Parsley root;
Salt, sugar - to taste;
Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

We will prepare glass jars, lids, a meat grinder, a saucepan, a seamer, potholders.

Rinse the vegetables thoroughly, peel the carrots, parsley root and beets, grate them on a coarse grater, finely chop the cabbage, peel the onion, finely chop.
Remove the seed chamber from the pepper, cut it into strips, chop the tomatoes in a meat grinder.
We put all the ingredients in a saucepan, pour in the oil, add salt, sugar, spices and, with constant stirring, we will cook the vegetable mixture for 20-30 minutes, then pack it in clean, dry jars and roll up the lids.
Turn the jars upside down, cover, let cool.

Do not forget about sour cream and chopped greens when tasting borscht!

How to roll up beetroot soup for the winter

I suggest you prepare for the winter a budget option dressings for borscht. By their own palatability she won't give a damn complicated recipes. And how to roll up beetroot soup for the winter, so that it turns out both tasty and fragrant, I will definitely tell you.

What should we take:

Beets, carrots, tomatoes, onions in the proportion: 2:1:1:1 (in kilograms);
Salt (coarsely ground) and sugar;
Vegetable oil (of your choice), vinegar 9% - half a glass each;
Dried basil, dried ground garlic, pepper;
Bay leaf.

Prepare clean glass jars, lids, pots, pans, seamer, potholders.

Wash the vegetables well, peel the onions, carrots, peel the beets, finely chop the onions, grate the carrots and beets, chop the tomatoes finely.
Let's put two on fire large frying pans, pour oil, fry carrots and onions together in one, tomatoes in the other, as soon as they soften, add beets to them. It is not necessary to fry strongly, the vegetables will reach readiness when stewing.
Put the vegetable frying in a saucepan, add salt, sugar, spices and mix well, simmer over medium heat for 15 minutes, stirring constantly so that the mass does not burn.
Before the end of cooking, add vinegar to the dressing and immediately pack it in hot dry jars.
Seal with lids, turn upside down, let cool.

In the piggy bank of useful tips: for flavoring soup dressings add a little to the vegetable mixture during the frying stage butter, it will give unusually pleasant taste prepared hot meal.

If you prepare a little in the summer dried mushrooms and grind them into powder, then when cooking first courses, it is enough to put a couple of tablespoons of mushroom powder into the broth so that the taste of soup or borscht improves significantly.

Student borscht for the winter with potatoes

How nice it is to open a jar of your preparation in winter - an almost ready-made dish and crush it with bread or cook delicious borscht by simply adding boiling water! I will share with you a student recipe for lazy borscht with potatoes in jars.

What should we take:

Beets, potatoes, cabbage, onions, carrots - equally (in kilograms);
Bulgarian sweet pepper - 2 pcs.;
Tomato paste - 0.5 l;
Vegetable oil, vinegar 9% for half a glass;
Coarse salt and sugar;
Dill, parsley leaves, basil, garlic cloves;
Seasonings: ground pepper, paprika 0.5 tsp each, bay leaf.

We will prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, potholders, a towel.

Wash the vegetables with a brush, peel, remove the seeds from the peppers, rinse the greens thoroughly.
We cut the potatoes into cubes, carrots and beets into cubes, onions into half rings, peppers into small slices, chop the cabbage into strips, chop the greens.
Heat the oil in a frying pan, fry the onion, carrot, pepper in succession. I always stew beetroot with tomato paste or chopped tomatoes, it retains its bright color well due to the organic acids of tomatoes. If necessary, add a little water to the beet-tomato mass.
Place the cabbage and potatoes in a saucepan, add the fried vegetables, boil for 15–20 minutes over medium heat, add salt, sugar, chopped herbs, seasonings and simmer for another 10 minutes.
At the end of cooking, pour vinegar, mix and pack in prepared jars. Seal with lids, turn over, let cool under a thick towel.

In the piggy bank of useful tips: if you want to know how to make any dish original - do not be afraid to introduce new components in small quantities into the recipe for vegetable dishes: goutweed greens, tops of nettle stalks, young sorrel leaves, garlic arrows, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinia for the winter - from the "roots and tops" of beets, and then use this blank for cold and hot first courses.

Seasoning for borscht for the winter from tomato and sweet pepper

If you have your own crop of tomatoes and peppers, you will probably want to use the excess fruit wisely. Or there are vegetables that are non-standard in shape, small, crooked, which you don’t want to pickle. For such cases, I have a recipe for tomato and sweet pepper seasoning for borscht for the winter. Any fruits will go into business, because. they are still crushed. Let's try to make such a simple sunset. It is better to take half-liter containers for conservation.

What should we take:

Tomatoes, Bulgarian pepper - equally;
Salt and sugar - according to your taste (approximately, for 1 kg of finished mass - 1 tbsp without top);
Ground red pepper - a little to give a slight sharpness.

We will prepare clean, dry jars, lids, a saucepan, a seamer, a towel, potholders.

Wash the tomatoes, scroll through a meat grinder or chop in a blender, remove the seeds from the peppers, chop finely. Put the pepper and tomato mass in a saucepan, put on medium heat and cook until the formation of foam stops.
At the end of cooking, add salt, sugar, hot peppers. We mix and spread the seasoning in jars while hot, roll up the lids. Turn over, wrap, let cool.

If the tomatoes are not passed through a meat grinder, but simply cut and fried with pepper in oil until cooked, we will get a classic frying for borscht for the winter in jars.

Borscht with canned beans

For vegetarians, legumes - peas, lentils, beans - may well become a source of protein. If we prepare a dressing for borscht with beans for the winter, this dish will come out not only tasty, but also nutritious. I think you will be satisfied with this recipe.

What should we take:

Beets, tomatoes, carrots, onions, bell peppers - equally (per kilogram);
Beans - 500 g (white or red - depends on your preference);
Vegetable oil, vinegar 9% - half a glass each;
Salt (coarsely ground), sugar;
Spices and seasonings: ground black pepper - 0.5 tsp, dried basil and dill - 1 tsp each, bay leaf.

We will prepare glass containers, lids, a seamer, a frying pan, a pot, potholders.

We pre-soak the beans in purified water in the evening, cook until half cooked in the morning.
Rinse vegetables thoroughly, peel, remove seeds from peppers.
Scroll the tomatoes through a meat grinder, grate the beets and carrots on a coarse grater, finely chop the onion and pepper.
Pour the tomato mass into a deep saucepan, heat it up, lay the beets, and simmer over medium heat.
Heat the oil in a frying pan, fry the carrots, onions, peppers in succession, put them in a saucepan, add the beans, add salt, sugar and boil for 20 minutes while stirring, then put all the spices, mix and cook for another 5-10 minutes.
At the end of cooking, pour vinegar, mix and immediately pack in glass jars. Seal with lids, turn over, wrap and let cool.

Can be used canned beans, but in this case it must be laid at the very end of cooking.

Delicious winter preparations are not only various pickles and jams. Try to prepare both vegetable mixtures, which easily turn into fragrant borscht in winter, and simple seasonings for your culinary delights. To help the hostesses - video from detailed recipes borscht for the winter in jars, with cabbage and tomato paste, tomatoes and bell peppers.

If you succeed with any seasoning for the winter, beetroot harvesting, be sure to share the recipes, tell us how to cook, how to close something healthy and tasty in jars for the winter!

The classic recipe for preparing a workpiece with the addition of cabbage allows you to cook the broth with the addition of potatoes, and by transferring the contents of the jar to the pan, you can get the finished dish in 15-20 minutes. Be sure to prepare the preparation of borscht with cabbage for the winter.

Ingredients:

White cabbage - 1.8 kg;
ripe tomatoes - 2 kg;
beets - 3 kg;
onion - 1.2 kg;
carrots - 1 kg;
sweet bell pepper - 600 g;
refined sunflower oil - 500 ml;
coarse salt - 4 tbsp. spoons;
granulated sugar - 3 tbsp. spoons;
black peppercorns - 20 pcs;
carnation umbrellas - 10 pcs;
garlic - 150 gr;
Apple vinegar- 150 ml.

Cooking:

1. Let's start harvesting vegetables for cooking dressing. First of all, we are engaged in beets, for this we thoroughly wash them in running water and peel them. Now the beets must be cut into thin round slices, and then turn them into straws.

2. The cabbage must be cleaned from the upper leaves, washed, cut into 4 parts, cutting out the stalk, and chopped into thin strips. Carrots need to be peeled and grated on a coarse grater or use a food processor.

3. Peel the onion, rinse and dry the tomatoes and cut into small cubes. Remove the stalks from the peppers and remove the seeds with membranes, cut into thin strips of small length.

4. Put the bowl on the stove, pour 250 ml of vegetable oil into it (this is half of the indicated amount), and pour the chopped onion into the bowl. We fry it until it is not only soft, but also golden.

5. Add chopped beets to the fried onion, fry a little with it in oil. Now you can add grated carrots and mix everything well.

6. As soon as the carrots begin to become soft, you can add sweet peppers and tomatoes, mix everything gently and leave to stew for 15 minutes.

7. After the time allotted for stewing, add all dry spices, salt and granulated sugar. At this stage of cooking, all vegetables should release enough juice.

8. Chopped cabbage is added to the dressing as the last vegetable, everything is mixed well again, and simmer the vegetables with spices over low heat for 45-60 minutes.

9. A few minutes before readiness, pour apple cider vinegar into the dressing, chopped or passed through a kitchen press garlic, and, if desired, dry or fresh herbs. We prepare pre-sterilized jars with lids, fill them with hot dressing, and immediately roll them up.

Important! When stewing, it is necessary to stir the vegetables from time to time, in order to avoid them burning to the bottom of the dish.

Refueling for the winter without vinegar

This vinegar-free borscht dressing is ideal for children or children. diet food, and those people who have diseases of the gastrointestinal tract. Moreover, the taste of the finished dish does not suffer at all from the lack of vinegar in the workpiece. You can cook borscht with beans or potatoes.

Ingredients:

850 gr. beets;
850 gr. white cabbage;
450 gr. carrots;
500 gr. onion;
650 gr. tomatoes;
125 ml. sunflower oil;
1.5 st. spoons of salt;
1 st. spoons of sugar;
spices and seasonings - to taste.

Cooking:

1. We prepare the beets - we peel them and rub them on a coarse grater. Using a special grater or knife, chop finely white cabbage.

2. Grate the peeled carrots on a coarse grater. Peel the onion from the husk and cut into thin half rings.

3. Wash the tomatoes, if necessary, remove the skin from them by dipping them in boiling water, after making cuts, and then transfer to cold water. Then the tomatoes need to be cut into large cubes.

4. Now you need to put all the vegetables in a large saucepan, add salt and sugar, sunflower oil and spices and simmer over low heat for about half an hour.

5. Transfer the finished hot dressing to clean and sterile jars and roll up the lids. Wrap until cool, and then put in a dark and cool place.

Since there is no vinegar in the composition, you should not store borscht for the winter for too long in jars according to a recipe with cabbage, a simple recipe with a photo to avoid spoilage.

Borsch with beans for the winter

Some people like to cook borscht with white or red beans. And with the addition of this legume, you can also prepare dressing for the winter.

For cooking you will need:

Beets - 1.5 kg;
tomatoes 1.5 kg;
carrots - 650 gr;
onions - 600 gr;
sweet pepper - 450 gr;
1 cup white beans;
300 ml. vegetable oil;
85 gr. Sahara;
2 tbsp. tablespoons of coarse salt;
125 ml apple cider vinegar

Cooking:

1. Beans must be soaked in advance, it is advisable to do this overnight and change the water to clean in the morning.

2. From ripe and juicy tomato need to cook tomato sauce. You can do this in three ways - use a meat grinder, blender, or cut the fruits into slices and rub them on a fine grater. The latter method is more convenient because you will have a tough skin in your hands.

3. Tomato sauce must be poured into a saucepan with a thick bottom, add vegetable oil and put the container on medium heat, bring to a boil.

4. Peel and chop the beets - you can rub it on a grater or cut into thin strips. As soon as the tomato sauce boils, beets are added to it. Simmer for 15 minutes.

5. Carrots need to be grated, and onions cut into cubes and put into the sauce. Cut the sweet pepper into cubes or strips and add to the dressing. Let the beans simmer for 15 minutes, while the dressing slowly gurgles on the stove. Drain the water from it and put it in a bowl.

6. After the beans, all the spices are added, and after 25-28 minutes fruit vinegar is poured in. Stir the mixture all the time with a spoon so that it does not burn. Arrange the finished dressing in jars, tighten the lids and put away for storage.

It is this type of borscht dressing that can be served to guests or family members in the form of a spicy salad.

Winter dressing for borscht with hot peppers

This recipe is different from others simple cooking, and sharp, piquant taste. Let's cook borscht for the winter in jars recipes with cabbage and fresh tomatoes, a simple recipe with a photo.

Ingredients:

Tomatoes - 600 gr;
beets - 600 gr;
pepper - 300 gr;
cabbage;
carrots - 250 gr;
onions - 3 pcs;
salt and sugar - 1 tbsp. spoon
oil - 250 ml;
hot pepper- 2 pcs;
vinegar - 65 ml.

Cooking:

1. Onion and both types of pepper cut into cubes.

2. Grate carrots and beets on a coarse grater.

3. Grind tomatoes in a meat grinder.

4. Pour oil into a saucepan, put vegetables, mix and simmer for 25-28 minutes. Pour salt and sugar, add vinegar, bring to a boil and turn off the heat.

5. Arrange in banks and roll up. After cooling, remove from cabinets.

To prepare borscht - boil the broth with the addition of potatoes and cabbage, add the preparation and greens, salt to taste, bring to a boil and the borscht will be ready.

Borsch for the winter with cabbage and tomato juice

WITH tomato juice Borscht is prepared mainly in Ukraine, and for good reason - it actually turns out to be very tasty and rich.

Ingredients:

1 head of cabbage;
2 kg. beets;
2 kg. carrots;
2.5-3 kg. tomatoes;
1 kg. Luke;
350 gr. fresh fat;
2 tbsp. spoons of salt and sugar;
6-7 art. tablespoons of vinegar;
250 ml. oils;
3-4 st. spoons of tomato paste.

Cooking:

1. Head of cabbage winter cabbage chop the beets and carrots on a grater, cut the pepper into thin strips, chop the onion into small cubes, remove the skin from the tomato and pass through a meat grinder, cut the bacon and fry it until cracklings.

2. In a large heavy-bottomed saucepan a small amount fry onions and carrots in oil until golden brown.

3. Add the beets and stir well, and simmer for about 5 minutes.

4. Now you can add chopped pepper, add salt and sugar, tomato paste and pour in the tomato paste. Simmer for 20 minutes, pour in vinegar, bring to a boil and turn off the stove.

5. Ready Ukrainian borsch for the winter it is laid out in sterilized jars, cooled and you can put it in a cool place.

It is very important that direct sunlight does not fall on the workpiece with tomato paste during storage - otherwise it may deteriorate or the jar may explode.

Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for classic version borscht, but also its other varieties. you can find in my other article.

Having prepared this base, you can quickly cook dinners in the future! Such a gas station is suitable for people who are always in a hurry, who are not ready to stand at the stove every evening for several hours.

The recipe for a delicious dressing for borscht from beets and carrots for the winter

The dish that we are going to cook now is borscht for the lazy. It can be used as regular salad (independent dish), and use as a dressing for borscht.

The basis is made up of carrots and beets - this is a storehouse useful substances. Refueling saves when there is no desire to “mess around” with borscht for a long time, but delicious soup I want to.

Ingredients:

4 kg of beets;
2 tbsp. spoons of salt;
1 kg of carrots;
1 kg of onions;
pepper (0.5 kg);
vegetable oil (approximately 0.2 l);
1 glass of granulated sugar;
1 glass of 9% vinegar;
2 kg of garlic;
2 kg of green parsley;

Cooking progress:

You can take absolutely any beet: everything is suitable here - even clumsy, even overgrown! We clean it with a vegetable cutter and three on a grater or pass it through the nozzle of a meat grinder.

In order not to splatter the entire kitchen, put a plastic bag on it.

We put it in the basin. Now onions. We will not rub it, but just finely chop it. In fact, it tastes much better this way. Then grate the carrots. We scroll the pepper in a meat grinder.

Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. We interfere and put on a small fire, we wait for our mass to give juice. This is about 20 minutes under the lid and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. We are waiting for the boil and continue to cook for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and lay out the dressing in them. Everything is ready! Bon Appetit!

Dressing for borscht for the winter without vinegar

In this recipe, unlike the previous one, there will be no bite. However, this does not make the dressing worse - it is perfectly stored all winter!

Ingredients:

2 kg tomato;
2 large onions;
2 heads of garlic;
3 bell peppers;
3 carrots (large or medium)
2-3 hot peppers;
1 celery root;
2 apples.

Cooking progress:

We put the pan on the fire and pour a couple of tablespoons of vegetable oil. Pre-ground tomatoes in a meat grinder in this pan and lay out.
Pepper (bitter and Bulgarian), which we also chopped, is added to the tomatoes. Celery, onions, carrots, apples, garlic will also go there. We crushed them too, you guessed it.
Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before readiness, it would be nice to salt / sweeten.

Dressing for borscht (by the way, not only), is ready!

Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter

This winter recipe will be especially useful for those who want to eat right, but there is never enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - hearty and delicious!

Ingredients

5 kg of white cabbage;
750 grams of carrots;
750 grams of onions;
tomatoes - 1 kg;
2 kg of beets;
400 grams of sweet pepper;
parsley - to taste;
tomato paste - 3 tbsp.
9% vinegar - 125 ml;
250 ml of vegetable oil;
salt to taste;
2 spoons of sugar;
bay leaf - 4 pcs;
black pepper 10 pieces (peas);
allspice 5 pieces;

Cooking progress:

It is better to cook dressing for borscht in aluminum dishes. Enameled is better not to use - it burns. To begin with, we will get rid of the stalk of tomatoes and pass through a meat grinder.
We cut the onion either into half rings or into cubes, after which we send it to the cauldron. Sweet pepper cut into strips. Beets and carrots, after peeling, three on a grater for Korean carrot and send to the bow. Now we put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
Cover with a lid and bring to a boil, then stir and continue to cook. When the vegetables are boiled for 25 minutes, add chopped cabbage, parsley. After boiling, simmer for another 40 minutes, not forgetting to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can lay out the banks!

Dressing for borscht - a recipe for the winter with cabbage

This recipe is no more difficult than the others. Just the main ingredient will be cabbage. The set of components is standard, as in previous versions.

Ingredients

1 kg of table beet - you can use clumsy, which will not go with other dishes;
1 kg of white cabbage;
0.5 kg of Bulgarian sweet pepper;
1 kg of large tomatoes;
0.5 kg of onions;
carrots - 0.5 kg;
5 st. l. vinegar 9%;
sugar and salt;
100 mg odorless vegetable oil;
tomato paste - 3-4 tablespoons;
garlic - one head;
greens to taste.

Cooking progress:

Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stem from the tomatoes and cut into quarters. Next pepper: remove the seeds and stalk from it. It must be cut into strips. We cut the onion in half rings, three carrots on a coarse grater. We cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
Add oil and place vegetable mixture over medium heat. As they boil, reduce the gas. So simmer for about 40-45 minutes, covered with a lid. At this time we will deal with cabbage - it must be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
We look at the stove - the vegetables began to boil, so it's time to add vinegar.
Stir, leave the dressing to stew for another 45 minutes. Next, salt, add granulated sugar and lay the cabbage, and on top - chopped garlic. If you wish, you can put tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and lay out on the banks. By the way, do not forget to put a knife under the jar so that it does not burst. Everything is ready - bon appetit!

I suggest you watch a video recipe for making borscht dressing for the winter

Good luck and see you for new recipes!