Borscht in jars for the winter: the best recipes for making borscht dressing. Borscht for the winter in jars: step-by-step recipes with photos Winter preparations borscht recipes

Borscht is not a simple dish. This is a dish that has an amazingly inexplicable magical power that makes you enjoy its sweet and sour aroma and savor every spoonful. It is in the kitchen, when preparing it, that the culinary history of the family is written. I don’t know about yours, but certainly mine. How is that? It's simple. We inherit not only jewelry and houses, but also old photo albums with already faded photographs, books that our great-grandfather loved to read, napkins knitted by grandmother’s hands and, of course, notebooks with recipes. The main thing is to try to preserve it all for as long as possible, because while such simple, but so dear to the heart things are alive, our relatives are also alive.
I inherited not only a recipe for borscht as a first course, but also a recipe for preparing borscht in jars for the winter.

As a child, she watched her mother chop vegetables for her. Then, when she became a teenager, she began to help her herself, but she didn’t understand why it was necessary to make preparations for borscht in advance, if there were always beets in the basement, you just need to go down, take a couple of root vegetables and cook fresh soup. But that’s why she’s a mother, to know better.

After a while, I became a mother myself, and the duty of a good housewife is not only to have a full refrigerator of food, but also to be able to prepare a hearty meal from it for the whole family. And my family, by the way, doesn’t love any soup as much as they love borscht. And I myself, among other equals, prefer it. It happens that you really want borscht, but there is only one beet in the bins. You can make the same vinaigrette or salad with garlic and mayonnaise from it, but this first dish will obviously not be enough for the pan. That's when a jar comes to my rescue. All that remains to be done is to cook the broth with meat on the bone, peel a potato or two, throw the contents of the bottle into boiling water and cook over medium heat for 25-30 minutes. Agree, it's simple. And the preparation of borscht for the winter itself is not much more difficult, so we take the hero of the “triumph” beets, its best friend carrots, spices and begin to conjure.

Borscht for the winter in jars

preparation recipe

Ingredients:

3 kg beets,
1 kg carrots,
1 kg onions,
2 kg tomatoes,
250 g of good, odorless sunflower oil,
1 glass of sugar with a volume of 250 g,
50 g table 9% vinegar,
2 tablespoons salt.

Cooking process:

Before you start working directly with vegetables, wash and sterilize the jars. I noticed that if this work is done in advance, or better yet, in the evening, then somehow the preparation itself goes faster and easier. I always sterilize them only in the oven, you choose the most suitable method for you. That's it, the container is ready, boil the lids just before screwing, weigh the vegetables. Take 100-150 gr. more, after cleaning the amount we need will come out.

When the beets and carrots are peeled and washed, grate both on a coarse grater. I did this for a long time. Everything around is dirty, hands are sometimes burgundy, sometimes orange, sometimes with wounded fingers, but after the appearance of a food processor in the household, this process became easy and quick. Therefore, if you have it sitting and collecting dust, take it out and use it.

Transfer the resulting beet-carrot mixture into a large, deep saucepan. Throw in finely chopped onions. I don’t recommend grating it; all the charm of the borscht will be lost in pieces.

We grind the washed tomatoes through a meat grinder and add them to the vegetables. If they are not available, take 1 liter of tomato sauce. Such a replacement will not spoil the workpiece, it will just change its taste a little, making it a little softer.

Lastly, add salt, sugar, oil and vinegar. Stir and place on the stove over medium heat. It will take a long time for the product to boil. Then turn the heat to minimum and simmer the contents under the lid for 40 minutes. Sometimes I finish cooking the borscht in the oven, that is, when the borscht has boiled, I put it in a warm oven and simmer the vegetables in it for more than an hour, about 1 hour and 20 minutes.

All that remains is to put the preparation for the future mind-blowing borscht into jars and roll it up. I remind you, do not forget to boil the lids before doing this.

I would be glad if someone finds my recipe for preparing borscht for the winter useful.

Happy and delicious sunsets!

I love all kinds of borscht and beetroot soup! But somehow I don’t really like cooking them from scratch. While you sort out the vegetables, until it all boils, and then wash everything... Ready-made borscht dressing comes to the rescue! I threw it in, cooked it a little - the soup is ready! And this article is dedicated to preparing delicious homemade borscht dressings from beets, carrots, peppers, tomatoes and other vegetables. Therefore, today I will tell you how to prepare borscht dressing for the winter.

The most important thing is that we will not just make a frying (dressing) for the borscht, but we will also preserve it for the winter! This also saves money, since in winter vegetables become more expensive, and what is sold is often wrinkled and tasteless. This also saves time! You don’t have to peel and chop the same beets every time, and then wait for them to finally stew or cook. And the dishes remain clean. In general, some advantages.

You can choose from several of the most popular recipes. Everything is described clearly, step by step, with a photo of the finished “dish”. If this is not enough, then you can watch here a couple of videos with the most visual cooking process possible.

Recipes

A universal recipe for borscht dressing for the winter

We can say that the most popular and most delicious dressing is made from beets, carrots and tomatoes. We will also add a little vinegar to this hogweed so that it can be stored in jars until deep winter.

If desired, this dressing can even be used as a winter snack, a kind of salad that can be added to any dish, or even simply spread on bread. In general, a universal thing!

Borscht dressing for the winter ingredients:

Beets – 2 kg.
Tomatoes – 1 kg.
Carrots – 1 kg.
Onions – 1 kg.
Sweet pepper – 0.5 kg.
Vegetable oil – 240 ml.
Vinegar (9%) – 130 ml. (or 200 ml. 6%)
Sugar – 200 g.
Salt – 100 g.

Cooking without sterilization

Everything is extremely simple! We wash all the vegetables, then peel and grate the beets and carrots on a coarse grater.
Either puree the tomatoes or finely chop them (it is not necessary to remove the skin, but it is advisable. The article shows this process). Cut the peppers and onions into small half rings, or whatever is more convenient for you.
Mix everything in one saucepan. Next, mix vinegar and oil, dissolve sugar and salt in them. Pour into the chopped vegetables, stir and place on medium heat.
Slowly bring to a boil, cover with a lid, stir from time to time. The total cooking time is approximately 30 minutes from the moment of boiling, but generally check the readiness of the beets.
While our borscht dressing is stewing, we need to sterilize the jars. I would even advise using a lot of 0.5-1 liter jars. We wash them with boiling water and sterilize the lids in the same way.
That's it, turn off the stove, fill the jars with borscht, and immediately screw on the lids. Then these jars can be turned over, covered with some kind of cloth - let them cool gradually.

You can store these jars right in the house; after opening, we keep them in the refrigerator.
Look video How to prepare borscht dressing for the winter

By the way, if you are thinking about some other winter preparations, then here is a fragrant . In principle, the cooking process is the same.

Minimalistic beetroot dressing for the winter (for borscht)

If you are primarily interested in beets, and would like to prepare a jar of beetroot dressing without carrots, tomatoes, onions, etc., then here is just a good recipe.

It is not even necessary to make such beets just for borscht. It can serve as an independent snack, and a wonderful ingredient for all kinds of salads. Everyone should have a couple of these jars, just in case, so as not to waste time cooking and cutting beet root vegetables.

We will need:

Beetroot – 1 kg.
Water – 1 l.
Table salt – 30 g.
Citric acid – 5 g.
Optional: black pepper, parsley, dill.

Preparation

Rinse the beets thoroughly and wipe with a paper towel. Next, fill it with water and put it on fire.
Cook for 20 minutes from the moment it boils. The beets will not have time to cook completely; in the very center they will be slightly damp. No big deal - that's the whole point.
Now put the beets in cold water so that they cool thoroughly. Next, carefully grate on a coarse grater or a Korean carrot grater.
Place the grated beets into small jars. Now we make the filling: boil a liter of water, then stir citric acid and salt in it. Fill the jars with this hot solution and screw on the lids.
Once it cools down, you can put it somewhere cool.

Original borscht dressing for the winter with beets and carrots

What is the originality of this hogweed? And the fact is that we will prepare it without vinegar, and will not roll it in jars at all. But then how can you preserve it for a long time? And we'll freeze it!

Agree, this is unusual, original, but at the same time very thoughtful, very practical! You take a briquette of this roast and throw it into the soup, which in 10 minutes turns into borscht!

In this version we cook without tomatoes, but use tomato paste instead. By the way, here we fry the onions in a frying pan, and not just stew them with all the vegetables.

Ingredients:

Carrots – 350 g.
Beetroot – 350 g.
Onions – 2 pcs.
Tomato paste (or ketchup) – 6 tbsp. spoon;
Water – 100 ml.
Vegetable oil (unflavored) – 3 tbsp. spoons;
Salt, pepper and other spices to taste;

Borscht dressing for the winter - how to prepare?

In general, this can be prepared in two ways. We boil the vegetables and then chop them. Or, as usual, we chop it, then simmer in a saucepan until the beets are soft. Choose what is more convenient for you, and I will describe the second method as an example.
Peel the onion, then fry in vegetable oil until light golden. The main thing is not to burn it. Then we put it in a separate cup.
Wash the carrots and beets, then peel them. Next, grate it on a coarse grater, or chop it finely. Place everything in a saucepan and add 1-2 tablespoons of oil. Turn on low heat and simmer, stirring occasionally.
Stir the tomato paste in water and pour the resulting sauce over the vegetables. Simmer for another 15-20 minutes until soft.
Some people like to cook until half-cooked, since this frying still needs to cook in the soup for some time.
Mix the carrot-beet mixture and fried onions in a large bowl. If desired, you can immediately season with salt and pepper. Waiting for it to cool completely.
When the dressing has cooled, put it in small plastic bags and carefully roll it up so that nothing drips anywhere. We send the freezer. I prefer to store it in pancakes, as in the photo above.

This kind of frozen dressing can be stored for a very, very long time. The main thing is to avoid repeated freezing and thawing, in which case the taste will be less rich.

Spicy borscht dressing with beets (for the winter with garlic)

And this dressing is a wonderful assortment of vegetables: tomatoes, bell peppers, onions, carrots, beets, garlic and aromatic fresh herbs. So tasty that you want to eat it without borscht! Very tasty, fragrant, with a slight garlic piquancy.

And if you add it to borscht, you will get the most delicious borscht in the universe! Don't believe me? And rightly so! It's better to see for yourself.

We will need:

Meaty tomatoes – 1 kg.
Carrots – 750 g.
Beets – 1-1.2 kg.
Onion – 1 kg.
Bell peppers – 0.6 kg.
Garlic – 15 cloves (large);
Dill, parsley – 1 bunch;
Sugar – 300 g.
Salt – 160 g.
Sunflower oil – 400 ml.
Vinegar (9%) – 9-10 tbsp. spoon;

There are a lot of ingredients, enough for several jars. Sugar, salt and butter are here for the complete composition, so that you don’t even have to add salt to your borscht.

Step-by-step preparation

Let's tackle the tomatoes first. They need to be washed, then the stalks should be removed, and then thoroughly ground in a blender until pureed. You can also pass it through a meat grinder. Just first I advise you to scald the tomatoes with boiling water and remove the skin from them.
Let's move on to root vegetables. Wash the carrots and beets well and, if necessary, peel them with a knife. Next you need to grate them on a coarse grater. Place in a large bowl.
Peel the onion and simply chop finely. Remove the seeds from the peppers, then chop them just as finely. Add them to carrots and beets.
The greens are up to you, but I wouldn't mind adding a small bunch of fresh dill or parsley. Someone can add basil, cilantro and other herbs, but I don’t really like their smell, but everyone is familiar with dill. We also add greens to the chopped vegetables.
Pour in the oil, add sugar and salt, and add vinegar. Mix thoroughly and leave for about 1.5 hours. The vegetable mixture will soften, release juice, and everything will be saturated with vinegar and salt.
Now put it in clean jars, cover with lids (do not roll up). Place a large saucepan on the stove, pour enough water into it, and place a small towel on the bottom. Carefully immerse the jars so that 2-3 centimeters remain from the water to the edges of the jars. Gradually bring to a boil, then cook for about 20 minutes. Then we carefully remove the jars and immediately screw on the lids. Place upside down, cover and let cool completely.

If sterilization in a water bath is a troublesome task for you, then you can do it easier, as in the previous recipes. Just simmer this vegetable dressing with oil and spices until done. Finally add vinegar and stir. And then just put it in sterilized jars and close with sterile lids. It's that simple!

With beets, carrots and tomato paste (very tasty recipe)

What's special about this recipe? And the fact is that here we will do without tomatoes and bell peppers, but instead there will be concentrated tomato paste. For flavor, add garlic, as in the previous version. Well, for taste, let's add a little more hot chili pepper.

Are you asking why hot pepper is in borscht? There are a million variations of borscht, and this dressing satisfies the tastes of lovers of fiery, warming soups. As mentioned earlier, such a winter preparation can be used as an independent snack, and this is just right!

We need:

Beetroot – 1.2 kg.
Carrots – 0.9 kg.
Onions – 0.9 kg.
Tomato paste – 420 ml.
Vegetable oil (refined) – 250 ml.
Garlic – 1 head;
Hot capsicum – 1 pc.
Sugar – 5 tbsp. spoon;
Salt – 3 tbsp. spoons;
Table vinegar (9 percent) – 90 ml.

Step-by-step cooking process

We thoroughly wash all vegetables with water, then peel and chop them. Grate the carrots and beets, squeeze out the garlic, and just chop the onion finely and finely. We remove the stem from the hot pepper, do not peel the seeds, chop it up and add it to the rest of the vegetables.
Put everything on medium heat. Pour in the oil, add tomato paste, salt, and sugar. Stir and cook from the moment of boiling for about 30 minutes. By the way, if you want, you can fry the onion separately until golden brown. This will add new notes of taste.
5 minutes before the beets are ready, add vinegar and mix thoroughly.
Sterilize jars with boiling water or in the oven. Similarly, wash the lids in boiling water. Pour the hot dressing into the jars to the brim and close the lids tightly.
Everything can be put away in a dark, warm place until it cools completely. Then these jars can be stored either underground or right in the house.

And here you can watch a video on the topic

As you understand from the recipes above, borscht dressing is prepared approximately the same everywhere. Everything is decided by the set and proportions of vegetables. This is where you need to follow if you somehow diversify the taste.

It is not necessary to add bell pepper to the dressing, but it will give it a richer taste. By the way, here's a useful note for you: choose peppers of different colors, as they have different tastes.
In general, you can make the dressing without beets. Just remove it from the set of ingredients and cook according to your usual order.
We weren't talking about cabbage here, but you can shred it, then cook it separately, and then just mix it with the prepared beetroot dressing. Well, then we put it into jars as usual. I don’t add cabbage, because I need a lot more of it, and in jars it’s difficult to maintain the correct proportions, and it cooks like potatoes quickly. In general, I have gas stations without it.
Instead of tomato paste, you can use some kind of spicy ketchup. I would even add a little adjika for some piquancy.
You can cook hogweed either in a saucepan on the stove or in a slow cooker. Just turn on the stewing mode, and then check when it’s ready.

It’s good to have borscht dressing on hand for the winter. The only thing that can be better is having different options. Each of which has its own zest. Borscht will be unique, interesting and incredibly tasty every time. What else does a caring housewife need?

I suggest preparing dressings for not only using different recipes, but also using different methods. All the recipes are very good, tested not over years, but over decades. Take a closer look - you will probably find something new for yourself.

Dressing for borscht for the winter from beets is sacred. Thanks to her, our favorite hot dish smells fragrant and delights with the fresh smells and colors of summer.

The idea is this: vegetables are stewed, closed in jars with iron lids. Stores wonderfully. The borscht turns out excellent!

There is only one wish for the choice of products - choose red beets, tasty ones. Sometimes we come across vegetables with veins, watery ones, we don’t need those. It is important to remember that the success of a very tasty dressing is high-quality ingredients. First of all, this applies to beets.

Pre-sterilize the jars. For these purposes, 0.5 liters are good. Don’t forget to pour boiling water over the lids.

Preparing a set of products

Beetroot – 2 kg.
Tomatoes – 2 kg.
Carrots – 2 kg.
Onions – 2 kg.
Sunflower oil – 650 gr.
Sugar – 200 gr.
Salts – 130 gr.
Vinegar – 100 ml.
Water – 150 ml.
Allspice peas – 15 pcs.
Bay leaf – 5 pieces.

I indicated the weight of vegetables in peeled form.

Preparing winter accompaniment for borscht

Peeled beets, carrots and onions need to be cut into strips. A combine harvester will be a good helper here. Those who don’t have a grater. You can, of course, do it with your hands, but it will take longer.
Place the cuttings in a large dish - a saucepan, a bowl. For this amount of vegetables you will need 16 liters of dishes.
Add oil, 30 ml. vinegar. Pour in water.
Stir the mixture, cover the pan with a lid, and place on low heat. Simmer for 15 minutes.
At this time, get rid of the tomatoes - get a puree from them, preferably without seeds. You can grind it with a meat grinder or a blender - whoever has what. Even a grater will do. A sieve will help get rid of the grains.
Place the tomato puree in a saucepan, pour in the remaining vinegar.
Add sugar, salt and spices. Mix.
Simmer for 45 minutes. As you correctly understood, the total extinguishing time is within one hour.
Distribute the hot dressing into sterile jars and roll up.

You have thoroughly prepared for the winter season. And with a slight movement of your hand, turn your borscht into a real miracle!

Recipe for winter borscht dressing with beets and beans

Amazing gas station. Just right for a Lenten dish. Agree that sometimes you want a lighter option. If you have never cooked borscht with beans, improve immediately. Extraordinary yummy. And the preparation of beets and beans allows you to cook it very quickly.

What else is good about this beetroot dressing for the winter? Yes, because the vegetables are first fried and only then stewed. Experienced housewives will immediately say that it should turn out very interesting.
I usually select white sugar beans. With it, the gas station seems more attractive to me.

Product Set

Beetroot – 2 kg.
Carrots – 2 kg.
Onions – 2 kg.
Tomatoes – 2 kg.
Beans - 3 cups of two hundred grams
Vegetable oil – 500 ml.
Hot water – 500 ml.
Sugar - glass (200)
Salts – 100 gr.
Vinegar (6 percent) – 150 ml.

How to cook

The beans must first be soaked in cold water for 2 - 3 hours. Then boil until tender.
Make a puree from the tomatoes, then boil it in a frying pan with a small amount of oil. Boil for min. 5 – 7.
Chop the onion into pieces. Beets and carrots in small strips.
Fry the vegetables separately in oil and place in a common bowl.
Add beans to the vegetable mixture and stir.
Add all spices, oil, vinegar, water.
Stir and simmer over medium heat for 30 minutes.
Place in prepared sterile jars and tighten.

Good luck with your borscht! If you want to be carried in their arms, throw a handful of mushrooms into the Lenten dish.

Dressing for borscht for the winter. Recipe with tomatoes and bell peppers

The addition of bell pepper makes beetroot dressing for the winter incredibly flavorful. And here we will add dill. The borscht will smell fragrant throughout the whole house.

The preparation is distinguished by a small amount of vinegar. It will be given acidity by tomatoes, of which there are slightly more here than in other recipes.

Required Products

Beets – 3 kg.
Red bell pepper – 2 kg.
Onion – 2 kg.
Tomatoes – 4 kg.
Vegetable oil – 0.5 l.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vinegar – 4 tbsp.
A bunch of dill.

Cooking process

We twist the tomatoes into tomatoes. Getting rid of seeds is not important. But if you have time, strain the mixture through a sieve. It will be better this way.
Cut beets, peppers into small strips, and onions into cubes.
Finely chop the dill.
Pour the oil and tomatoes into a large saucepan and let it boil.
Add the rest of the vegetables, dill and spices.
Stir the mixture and boil over medium heat for 40 minutes.
Add vinegar carefully. Why neat? To avoid over-acidification, tomatoes may have acidic properties. Therefore, it is better to try and add vinegar in stages. You can adjust the taste with salt and sugar.
Simmer for another 5 minutes after adding vinegar.
Place in sterile jars and roll up.

Hot, aromatic borscht gathered everyone in the kitchen. Treat your household. Let them appreciate your preparation for winter!

Vegetable dressing for borscht for the winter

I’ll tell you a little secret - this dressing can be eaten as a salad. She's really good. A complete vitamin set of sweet peppers and carrots, onions and tomatoes.

What you need to prepare

Tomato 2 kg
Sweet bell pepper 2 kg
Carrots 1 kg
Onion 1 kg
Vegetable oil 300 ml.
Vinegar, salt, and sugar, half a glass (200 g), maybe a little less.

Preparation

Tomatoes are passed through a meat grinder. I don't remove the seeds.
Peppers and carrots are cut into strips, onions into cubes.
Chopped vegetables are placed in a bowl for cooking, and tomato puree is added to them.
Next, add oil, vinegar, salt and sugar, and mix everything.
The vessel is placed on medium heat, the dressing is simmered for 20 -25 minutes. after boiling.
Distributed into sterile jars and rolled up.

The dressing will enhance the borscht so much that everyone will ask for more. I add this at the end of cooking and balance the taste.

Fresh borscht dressing for the winter without cooking

Fresh dressing for winter borscht is the hit of the season. All the recipes are very good, but this one is special. After all, it is not subjected to heat treatment. This means both vitamins and aromas remain in place. And a small amount of salt helps preserve the fresh benefits.

Such wealth is stored in the pantry under a nylon lid. If you have space in the refrigerator, you can put it there too. There is room for a couple of jars. And there are enough of them for the winter.

Before adding it to borscht, you can rinse it of salt. And another option: add less salt to the broth and adjust the taste with dressing.

List of products

Carrots – 500 gr.
Sweet bell pepper – 500 gr.
A bunch of dill and parsley
Salt 200 grams.

Preparation

Vegetables are cut into strips.
The greens are finely chopped.
The cuttings are thoroughly mixed with salt.
The mass is distributed into clean and dry jars under a nylon lid. Vegetables must be packed tightly.

Fresh dressing can be added to both the roast and the broth. Add the potatoes to the broth when they are ready. Just taste it, then you definitely won’t oversalt it. And how your borscht will smell is beyond words.

Fresh borscht dressings can also be made frozen, but without salt. Distribute the vegetable mass into plastic bags and place in the freezer. You can freeze vegetables individually. As your heart desires, taking into account specific circumstances.

Dressing for borscht for the winter with bell pepper

It's no secret that bell pepper adds a special flavor to borscht. And the smell with it is completely different, and the taste. In winter, such a gas station will be a real godsend for the housewife.

Required Products

Sweet pepper – 2 kg.
Onion – 1 kg
Vegetable oil – glass (200 gr.)
Salt to taste
Vinegar 6 percent - 1 tbsp. l. in a liter jar.

Preparing the dressing

The pepper needs to be peeled, washed, cut into strips or cubes - as you like.
Peel the onion and cut into pepper slices.
Fry the onion until transparent.
Add pepper and salt. Simmer until done. In time it will be min. 30. If there is not enough liquid, you can add a little water. And, if desired, some ground pepper.
Place the prepared vegetables in sterile jars. Pour vinegar on top at the rate of 1 tbsp. per liter jar.
Roll up with sterile iron lids.

Add to borscht for health. Enjoy!

Borscht dressing for the winter made from beets and garlic

We have already prepared a beet version with carrots. Now let's add sweet pepper. We will make a dressing for borscht for the winter from beets, tomatoes and sweet peppers.
Its peculiarity is the addition of garlic. What could be better than borscht with garlic?

Ingredients

Tomatoes – 750 gr.
Sweet pepper – 250 gr.
Beetroot – 2 kg.
Onion – 250 gr.
Medium head of garlic
Salt – 30 gr.
Sugar – 100 gr.
Vinegar (9 percent) – 100 ml.
Vegetable oil – 250 ml.

Step by step process

Onions, peppers and tomatoes are cut into cubes.
Beets are grated on a grater.
Vegetables are placed in a pan.
Salt, sugar, vinegar, and oil are also sent here.
The mass is stewed for 40 minutes.
Garlic crushed with spade garlic is added.
The dressing is stirred and simmered for another 10 minutes. Don't forget to stir.
The finished product is placed in sterile jars and rolled up.

Don’t forget to trim the bacon to the fragrant borscht. Have fun, and don't swallow your tongues!

When it comes to talking about, you don’t want to talk for a long time. There is a desire to run to the kitchen and cook. And when you have wonderful refills in stock, it’s doubly nice. Rich and delicious borscht to you!

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

Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.

Recipe for a very tasty winter borscht dressing made from beets and carrots

The dish we are going to prepare now is borscht for the lazy. It can be eaten as a regular salad (independent dish), or used as a dressing for borscht.

The basis is carrots and beets - this is a storehouse of useful substances. The dressing is a lifesaver when you don’t want to bother with borscht for a long time, but you still want a tasty soup.

Ingredients:

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

Preparation progress:

You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.

To avoid splashing the entire kitchen, cover it with a plastic bag.

Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind 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 stir and put on low heat, waiting for our mass to give juice. This is about 20 minutes covered and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!

Dressing for borscht for the winter without vinegar

This recipe, unlike the previous one, will not have a bite. However, this does not make the dressing any worse - it keeps well 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.

Preparation progress:

Place the frying pan on the fire and pour a couple of tablespoons of vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.

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

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

This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!

Ingredients

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

Preparation progress:

It is better to cook borscht dressing in an aluminum container. It is better not to use enameled one - it will burn. To begin with, remove the stems from the tomatoes and pass them through a meat grinder.
We cut the onion either into half rings or into cubes, and then put it in a cauldron. Cut the sweet pepper into strips. After peeling the beets and carrots, grate them on a Korean carrot grater and add them to the onions. Now 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 cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can put it into jars!

Dressing for borscht - a recipe for the winter with cabbage

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

Ingredients

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

Preparation progress:

Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and 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. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to 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 have begun to boil, which means it’s time to add vinegar.
Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!

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

Good luck with your preparations and look forward to new recipes!

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By preparing borscht for the winter, you will be able to significantly reduce the cooking time of hot dishes and ensure its rich taste. Every housewife will appreciate the practicality of such a preparation, the composition of which can be selected individually.

How to cook borscht for the winter?

Preparation for borscht for the winter can be multi-component and represent an almost ready-made dish, or laconic in composition, including only a tomato base with a minimum set of vegetables. Each option has both its own individual characteristics and general aspects of preparation.

Vegetables are prepared properly and chopped into strips or cubes. The size and shape of the cut is identical to that used by the housewife in the classic preparation of hot dishes.
Tomatoes are often used as a tomato base, but in the absence of availability, they can be replaced in proportion with tomato paste diluted in water.
The prepared vegetable mass is simmered with tomatoes until the slices are soft and sealed in sterile jars.
For storage at room conditions, the containers are additionally wrapped warmly for a day, upside down.

Dressing for borscht with cabbage for the winter

Having some prepared for future use in the pantry, all that remains is to boil the potatoes in the broth and supplement the dish with a jar of the uncorked preparation. After boiling, the finished aromatic hot dish will be completely ready for consumption. If the recipe is followed correctly, the stock is perfectly stored in the apartment, even without adding vinegar.

Ingredients:

beets, tomatoes, bell peppers – 1 kg each;
carrots and onions – 700 g each;
cabbage – 1.5 kg;
vegetable oil, salt, sugar - to taste.

Preparation

Tomatoes are crushed using a meat grinder or blender.
Sauté onions, carrots, beets and peppers in oil one by one, and transfer to boiling tomatoes.
Add shredded cabbage, season the mixture to taste, and simmer until the ingredients are as soft as desired.
Seal the borscht with cabbage for the winter in sterile jars and wrap it up.

Preparation for winter borscht from beets

When prepared in jars, it retains its fresh, saturated summer warmth and rich taste, which root vegetables partially lose over time during long-term storage. This dressing option is for lovers of hot food with sourness, which is determined not only by the presence of vinegar, but also by the number of tomatoes.

Ingredients:

beets, tomatoes – 2 kg each;
bell pepper and onion – 900 g each;
oil – 1 glass;
sugar – 140 g;
salt – 50 g;
vinegar – 80 ml.

Preparation

Chop the onion and fry in oil until transparent.
Sauté chopped or grated beets until soft.
Combine vegetables in a saucepan, add twisted tomatoes and chopped peppers.
Season the mixture with the ingredients from the list and boil for 20-30 minutes.
Sealed for the winter in sterile containers and insulated until cool.

Winter borscht dressing made from tomatoes

Home-made from ripe, fleshy tomatoes cannot be compared with store-bought tomato paste, which is often of dubious quality. The resulting dressing can be used not only for cooking hot dishes. It will improve the taste of any vegetable stew, roast or stew.

Ingredients:

tomatoes – 2 kg;
garlic – 1 head;
salt and pepper mixture - to taste.

Preparation

The tomatoes are twisted in a meat grinder, after peeling the fruits if desired.
Boil the resulting tomato for 30 minutes.
Add salt to taste, add garlic if desired, and heat for another 5 minutes.
For the winter, borscht is sealed in boiled jars and wrapped warmly for a day.

Borscht with beans for the winter

A real find in the cold will be a prepared multi-ingredient dressing for borscht for the winter with beans. You can cook a delicious hot dish with this additive in a matter of minutes, ensuring its nutritional value even without adding meat. To prepare the product, you will need a large saucepan with a capacity of at least 9 liters.

Ingredients:

cabbage – 2.5 kg;
tomatoes – 2 kg;
beets – 1.5 kg;
carrots and onions – 1 kg each;
sweet pepper and beans – 0.5 kg each;
water – 1 glass;
vegetable oil – 1 cup;
salt – 3 tbsp. spoons;
vinegar 70% - 1 tbsp. spoon.

Preparation

Fry chopped onions in hot oil.
Add carrots and fry for a few more minutes.
Add twisted tomatoes and beets, add salt, and boil for 15 minutes.
Add shredded cabbage, boil for 5 minutes, adding water.
Next is the pepper turn: cut the peeled fruits into strips and place them in a saucepan.
After 10 minutes, add beans and vinegar, let the mixture boil, seal it in jars, and wrap it.

Borscht “Student” for the winter - recipe

The vegetable dressing for borscht prepared according to the following recipe for the winter fully covers the need for the necessary basic ingredients for hot dishes. All that remains is to add potato cubes to the broth, a jar of aromatic winter preparation and the desired student borscht with a great homemade taste is already on your table.

Ingredients:

cabbage – 2.2 kg;
beets – 800 g;
tomatoes, peppers, carrots and onions – 1 kg each;
black peppercorns – 10 pcs.;
laurel – 3-5 pcs.;
sugar – 50 g;
vegetable oil – 200 ml;
salt – 70 g;
vinegar 70% - dessert spoon.

Preparation

Sauté onions and carrots in oil.
Add beets, peppers, grated tomatoes and simmer for 15 minutes.
Add cabbage, simmer the contents for 20 minutes, seasoning to taste with salt, sugar and spices.
Mix vinegar into the mixture, heat for a minute, roll up Student borscht for the winter in sterilized jars, insulate until it cools.

Tomato and pepper for borscht for the winter

Even if you are not a fan of preparing vegetables for future use for hot meals, you will not refuse a homemade tomato base, with which any dish will be tastier. Preparing a similar seasoning for borscht for the winter is easy, quick and without much fuss, and its practicality and versatility are obvious.

Ingredients:

tomatoes – 2 kg;
bell pepper – 700 g;
salt - to taste.

Preparation

Washed, peeled tomatoes and peppers are twisted through a meat grinder and boiled at a gentle simmer for 30 minutes, adding salt to taste.
The delicious borscht dressing for the winter is sealed in sterile jars and wrapped warmly until it cools completely.

Winter borscht with green tomatoes

Preparing borscht for the winter in jars according to the following recipe will make it easier to cook hot or become an excellent appetizer for serving on your own. The vegetable composition in this case is complemented by green tomatoes, which will contribute to the taste, add the desired sourness and unobtrusive aroma.

Ingredients:

cabbage – 1.2 kg;
beets – 2 kg;
green tomatoes – 1 kg;
onion – 0.5 kg;
garlic – 3 cloves;
water – 1/20 cup;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
salt – 70 g;
pepper – 1 teaspoon.

Preparation

Chop beets, onions and green tomatoes.
Shred the cabbage, combine with vegetables in one container, adding oil, water, salt and sugar.
Simmer the vegetable mass, stirring occasionally, for 50 minutes.
Stir in vinegar, pepper and garlic, boil for 5 minutes.
Roll the borscht into sterile jars for the winter and insulate it upside down until it cools.

Dressing for borscht for the winter without vinegar

Another recipe for winter borscht that does not contain vinegar will be presented below. The acidity of the tomatoes is enough to give the hot dish the necessary sourness. The safety of the workpiece will be ensured by the use of sterile containers and long-term self-sterilization of containers, which need to be turned over after rolling on the lids and wrapped warmly for a day or two.

Ingredients:

beets – 1.5 kg;
tomatoes, onions, carrots and sweet peppers – 1 kg each;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
salt – 40 g;
sugar – 50 g.

Preparation

Twist the tomatoes and boil with salt and sugar for 20 minutes.
Add onions and carrots fried in oil.
Add beets and peppers cut into strips and simmer the vegetables until soft.
Seal the dressing in sterile containers and insulate it.

Dressing for borscht for the winter in a slow cooker

It’s especially easy to cook borscht for the winter in a slow cooker. Vegetables retain their fresh aroma, neat cut shape and at the same time acquire the desired softness. If desired, the composition can be supplemented with cabbage, and the tomatoes can be pre-peeled by immersing them alternately in boiling water and ice water for a couple of minutes.

Ingredients:

beets, tomatoes, onions, carrots and sweet peppers – 0.5 kg each;
sugar and vinegar - 100 g each;
vegetable oil – 100 ml;
vinegar – 80 ml;
salt – 30 g;
sugar – 70 g;
black and allspice - 0.25 teaspoon each.

Preparation

Cut the onion into cubes, carrots, beets and peppers into strips.
Grind the tomatoes in a meat grinder, add chopped vegetables, salt, sugar, and pepper.
Turn on the “Cooking” or “Multi-cook” program for an hour.
After the signal, vinegar is poured in, the mixture is heated for another 10 minutes, and rolled into sterile jars.

Frozen borscht dressing for the winter

If you have free space in the freezer, the best way to prepare it is to freeze vegetables for borscht for the winter. It is convenient to package the vegetable mass in ziplock bags or trays in portions for one-time cooking. The composition can be supplemented with finely chopped onion fried in oil.