Beet blanks for the winter: “Golden recipes. Vitamins are needed in winter

According to legend, the heroes in Rus' believed that it gives strength and helps fight various ailments, the common people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. It is completely unpretentious, picky and somehow even invisible, but at the same time simply irreplaceable in our Everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t even cook beetroot without it. Guess what we're talking about? Of course, about beets. No other vegetable requires so little from us and does not provide so many benefits. Moreover, absolutely everything is edible in beets: as they say, both tops and roots. Many do not even realize that anything can be created from this juicy, sweetish beauty with an incomparable color shade.

According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. After all, according to nutritional value And medicinal qualities Beetroot has no equal among other vegetables. One of the most remarkable qualities of beetroot is its ability to be stored for a long time, which allows you to eat this healthy vegetable throughout the year. You can, of course, be content with the harvest of root crops, carefully harvested and stored in cellars. And if there is no basement or cellar, you can make beet blanks for the winter using other methods, more interesting and original. Beetroot blanks for the winter surprise with their variety. It is marinated, fermented, frozen, kvass is made from it and even jam is made. It is delicious in any form, with the addition of other products and without them, it goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for the preparation from a jar, when borscht is cooked in just a minute, you just need to add the contents to the pot with broth, and there is nothing to say! In addition, if your family members still slightly disliked beets, then beetroot preparations for the winter in this form will help them look at this vegetable in a completely different way.

Ingredients:
5 kg beets,
2 stack Sahara,
1 tbsp salt,
300 ml 9% table vinegar,
cloves - to taste.

Cooking:
Boil the beets until cooked (you need to cook it without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beetroot broth, save 2 cups of the broth, cool and peel the beets. Fill each of the prepared sterilized jars with beets (you can cut them into circles or straws), add a few cloves and pour over the marinade made from sugar, beetroot broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll up.

Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar
250 ml of water
20 g citric acid,
salt - to taste.

Cooking:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Clean horseradish and pass through a meat grinder. Dilute in a glass of water citric acid, add sugar and salt. Pour the beets and horseradish with this solution and mix. Spread the finished mass into jars and sterilize: 0.5 l jars - 15 minutes, 1 l - 25 minutes. Roll up.

Ingredients:
beet, onion.
For marinade in 1 liter of water:
100 ml apple cider vinegar
100 g honey
3 cloves
10 peas black pepper,
15 g salt.

Cooking:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade, to prepare it, simply combine all the ingredients and mix. Put the pot with the beets in the marinade on the fire and boil for 3 minutes. Then spread the hot beets in jars, shifting with chopped onion rings. Pour the marinade in which the beets were boiled and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll up.

Ingredients:
1.5 kg of beets,
1 kg plums,
1.2 liters of apple juice,
1 stack Sahara,
1 tbsp salt,
5 cloves.

Cooking:
Boil the beets, peel them and cut into thick circles. Wash the plums and remove the pits. Place the beets and plums in jars in layers to the very top, put a clove between the layers. Prepare the marinade. To do this, dissolve in apple juice sugar and salt and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll up.

Ingredients:
1 kg beets,
150 g onion
2 tbsp salt,
3 bay leaves,
8 peas of allspice,
3 cloves
4 black peppercorns,
½ tsp coriander.

Cooking:
After boiling the beets, immediately dip them for a few minutes in cold water, peel and cut into medium cubes. Onion cut into circles. Put the beets in jars, shifting with onions and spices, and pour hot brine prepared from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll up.

Soak the beets in warm water for a few hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Lay down in 3's liter jars(fill about ⅔ jars with beets), fill with warm boiled water and put in a warm place. To speed up the pickling process, add rye crusts to the jars. After a week, remove the mold from the surface. Beet kvass pour into clean bottles, and leave just enough liquid in the jars to cover the beets. Keep both in a cool place.

Ingredients:
500 g beets,
1 kg of cabbage
300 g carrots
300 g bell pepper,
300 g onion
500 ml tomato juice
1 liter of water
1 tbsp Sahara,
2 tbsp salt,
9% vinegar - 2 tbsp each to each bank.

Cooking:
Peeled pepper cut into thin strips, grate carrots and beets on a coarse grater. Chop cabbage and combine with carrots, peppers and beets. Put it all in enamel pan and pour tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine to the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.

Ingredients:
1 kg beets,
1kg carrots
1 kg of tomatoes,
1 kg sweet pepper
1 kg of onion
1 pod of hot pepper,
100 g salt
200 ml vegetable oil,
black ground pepper- taste.

Cooking:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, put in a saucepan, salt, pepper, add hot pepper and cook for 5 minutes. Put the hot mass in sterilized jars, roll up and wrap.

Ingredients:
4 young beets with tops,
3 carrots
3 bulbs.
For brine (per 1 liter of water):
1 tbsp salt,
4 tbsp chopped greens.

Cooking:
Cut the beets and carrots into circles, finely chop the tops, chop the onion. In an enameled pan, lay the beet tops, beets and carrots in layers, sprinkling the layers with onions. Pour everything with brine made from water, salt and herbs. Put a circle on top and set oppression. Leave for 3 days room temperature. After the expiration date, put the mass in sterilized jars, close with nylon lids and place in a cold place.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g sweet pepper,
500 g onion
200 g grated garlic
200 g sugar
60 g salt
500 ml vegetable oil,
150 ml 9% vinegar.

Cooking:
Dip the onion cut into half rings into boiling vegetable oil, add the tomatoes cut into rings. Add after 3-5 minutes bell pepper, peeled from seeds and cut into half rings. Bring to a boil, pour in the vinegar, mix, add the beets, grated on a coarse grater, salt, sugar and cook for 30-40 minutes. At the end, put the garlic, mix, place in sterilized jars and roll up.

Ingredients:
500 g peeled beets,
500 g peeled eggplant,
500 g apples without core,
1 tbsp salt,
3-4 tbsp Sahara,
3/4 st. vegetable oil.

Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Put everything in a saucepan, add salt, sugar, mix and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes - without a lid. Place hot caviar in jars, roll up, wrap.

Ingredients:
1 kg beets,
1 kg of cabbage
200 g onion
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
3 tbsp 9% vinegar.

Cooking:
Cut the boiled and peeled beets into strips. Cut the onion into rings, chop the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, spread the salad in 0.5 l jars, sterilize for 25 minutes and roll up.

Ingredients:
4 kg beets,
1.5 kg of tomatoes,
500 g onion
1 kg of bell pepper,
300 g garlic
3 bunches of dill
3 bunches of parsley
500 ml vegetable oil,
1 tbsp top salt,
1 tbsp Sahara,
200 ml 9% vinegar.

Cooking:
Grate the beets on a coarse grater, pass all the other ingredients through a meat grinder. Combine everything together, mix and cook over low heat for 40 minutes under the lid and 20 minutes without the lid. Spread hot in jars and roll up.

Ingredients:
2 kg of boiled beets,
400 g beans
400 g carrots
400 g onion
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.

Cooking:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, salt. Mix everything and simmer for 40 minutes. Spread hot in jars and roll up.

Ingredients:
1 kg of beets.
For marinade:
½ stack vegetable oil,
3 tbsp Sahara,
1 tsp salt,
4-5 tbsp 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
red ground pepper.

Cooking:
chop the garlic walnuts crush with a knife and finely chop, crush the cilantro in a mortar. Combine all the ingredients for the marinade together and mix well. Pour the beets with marinade, mix again and put under oppression for a day in a cool place. Then spread the beets in jars, cover nylon cover and store in the refrigerator.

Ingredients:
1.2 kg beets,
2 kg sugar
1 lemon.

Cooking:
Boil or bake beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Spread out ready jam into sterilized jars and seal with lids.

Beet drying

Thoroughly wash the root vegetables, peel them and cut into small noodles. Blanch in boiling salted water (5 g of salt per 1 liter of water) for 3 minutes. Then refrigerate immediately cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.

Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp salt.

Cooking:
Select a small beetroot, wash it thoroughly, put it in a saucepan, pour boiling water over it and cook for an hour over low heat. Cool and peel the beets, cut them into thin circles, sprinkle with marjoram and parsley. Mix gently so as not to damage the circles. Put the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven from time to time to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be withered in an electric dryer.

Freezing beets

Wash the roots well, peel, chop finely or coarsely (you can grate) of your choice. Spread the beets into bags in a thin layer, getting rid of excess air, or put in containers in small portions intended for cooking one dish, so as not to defrost the beets once again, and put in the freezer. Beets can be used to prepare your favorite dish without defrosting.

Beetroot blanks for the winter are tasty, healthy, and varied! So, dear hostesses, spare no effort and time, everything will return to you with pleasure from the results obtained and praise from loved ones.

Good luck preparing!

Larisa Shuftaykina

The healing and cleansing properties of beets have been used since ancient times. Modern housewives also give a special place to this incredibly vitamin-rich vegetable. In addition to a pleasant sweet taste, beetroot has a low calorie content, for which it has become famous. dietary product. The amazing root crop is not afraid of the highest heat treatment, therefore, raw in salads, and cooked in soups with casseroles, beets remain healthy. Beetroot preparations for the winter - perfect option pamper yourself with vitamins and cook quickly Tasty dinner. So, harvested for the future, pickled beets will become a lifesaver in the preparation of borscht or salad. Knowledgeable cooks also often prepare kvass, beet caviar and even jam. There are many simple ways to harvest beets at home. Step by step recipes help with the choice and once again convince that culinary tricks available to everyone.

Beets are one of the most healthy vegetables, and most of the vitamins and minerals contained in it are preserved even after heat treatment. This makes it possible to make beetroot salad for the winter. in a simple way, without fear that the appetizer will lose its beneficial features. Therefore, such canned food is popular; many housewives prepare them for the future.

Cooking features

Knowledge good recipe sometimes it turns out to be insufficient to cook for the winter tasty dish which both looks good and keeps for a long time at room temperature. To do this, you need to know a few important things.

Not all varieties of beets are suitable for making salads. For conservation, you should choose culinary, not fodder varieties. It is better to choose burgundy beets that do not have brown spots or light streaks. Of course, the root crop must be juicy and unspoiled.
To prepare salads for the winter, both raw and boiled beets can be used. In the latter case, it is better not to boil it, but to bake it - so it will save more useful substances and will not lose its attractive hue.
Try to ensure that when cooking canned food Vegetable mix do not boil too much, otherwise the beets may turn white and become less appetizing.
Vinegar helps to maintain a bright shade of beets. It is for this reason that it is added to the salad immediately, and not at the last stage of preparation, as is most often the case when preparing other vegetable snacks.
The jars in which you plan to put beetroot salad in order to store it for the winter must be washed with soda and sterilized. Otherwise, the snack will not last long, even if it has been subjected to prolonged heat treatment.
It is not recommended to add a lot of carrots to beetroot salad - it can interrupt the taste of the main ingredient.
Don't add too much sugar to the beetroot salad, as this can make it too sweet. Do not forget that the beets themselves contain a lot of sugars.

The form of cutting beets and other vegetables, as well as some features of the technology, may depend on a particular recipe. Therefore, the cooking instructions must be carefully studied each time and not violated.

Salad of beets and carrots

Composition (per 5 l):

beets - 3 kg;
carrots - 1 kg;
tomatoes - 1 kg;
garlic - 100 g;
vegetable oil - 0.5 tbsp.;
sugar - 125 g;
red ground pepper - 5 g;
salt - 1.5 tbsp. l.;
vinegar essence (70 percent) - 30 ml.

Cooking method:

Peel raw beets. Rub it on coarse grater. The salad will look even more appetizing if you use a grater to chop vegetables. Korean salads. However, to simplify the process, vegetables can be scrolled through a meat grinder. This will save time and effort, but will not allow you to make the consistency of the salad optimal.
Peel the carrots and chop them in the same way as the beets. Place the carrots in a separate container; at this stage, you do not need to mix it with the beets.
Wash the tomatoes. Make cross cuts on them. Dip the tomatoes for 2 minutes in boiling water. Using a slotted spoon, transfer the tomatoes to a bowl with cold water so that they cool down faster. Clean and cut into small cubes.
Heat oil in a large saucepan and add half the beetroot. Sprinkle it with salt and sugar, add pepper and vinegar, stir. Simmer over low heat until the beets are soft.
Add the remaining beets and carrots. Put the pieces of tomatoes in the pan, pour in the juice that stands out from them. Cook until all vegetables are soft.
Peel the garlic cloves. Grind them with a blender or pass through a hand press. Add to salad, stir.
Continue cooking the snack for 10 minutes.
While the beets and carrots are stewing, prepare the jars. They must be washed with soda and sterilized in any convenient way.
Fill prepared jars hot snack and roll them up with metal lids.
Place the jars upside down and cover with a woolen blanket.
After a day, remove the jars from under the blanket and put them in the pantry.

This recipe beetroot snack for the winter they make it in many Russian families, as it is economical and versatile. It can be eaten just like that, spread on bread, served as an addition to a side dish, used as a dressing for borscht.

Beet salad with garlic

Composition (for 2 l):

beets - 2 kg;
garlic - 100 g;
vegetable oil - 4 tbsp. l.;
vinegar essence (70 percent) - 20 ml;
a mixture of peppers - 0.5 tsp;
salt - 20 g;
sugar - 120 g.

Cooking method:

Peel the garlic, cut into thin slices. Some suggest chopping the garlic along with the husk. This allows you to give the finished snack a more piquant flavor, but because of this, its taste becomes less pleasant due to the rough texture. So which option to choose, each hostess decides for herself.
Wash and clean the beets. Cut it into thin long strips.
Heat oil in a heavy bottomed saucepan. Put the garlic in it and fry it for 10 minutes, stirring occasionally.
Add beetroot, fry it with garlic for 5 minutes.
Add salt, sugar, pepper mixture. Pour in vinegar essence. Simmer for half an hour.
Arrange the salad in sterilized jars and roll them up using a special key.
Put the jars on the lids and wrap them up. This will result in additional conservation.

After the salad has cooled, it can be stored in the pantry.

Beet and Cabbage Salad

Composition (for 2 l):

beets - 1 kg;
white cabbage - 1 kg;
onions - 100 g;
water - 0.3 l;
table vinegar(9 percent) - 50 ml;
sugar - 150 g;
salt - 20 g.

Cooking method:

The salad is made from boiled beets. Therefore, it must first be washed and boiled until cooked or baked in the oven or microwave. The latter option is the most preferable, as it saves time. At the same time, the beets will remain bright, appetizing, healthy.
Cool the beetroot and remove the skin from it. Grate the root vegetable on a coarse grater.
At white cabbage remove wilted leaves and stalk. Shred the cabbage into small strips. Keep in mind that only late varieties of cabbage are used for preservation.
Remove the skin from the onion. Cut the onion into thin half rings.
Place vegetables in a bowl and stir.
In a separate container, combine salt, sugar, water and vinegar. Boil this mixture for a minute, pour vegetables into it. Place a plate on top and a jar filled with water on it. Put in the refrigerator for a day.
Divide the salad into clean jars. It is very important that they are the same size as they will need to be sterilized. Cover the jars with boiled lids, but do not twist.
Place on the bottom of a large saucepan kitchen towel and put salad jars on it.
Fill the pot warm water so that it reaches the "shoulders" of the cans. Put the pan on low heat and sterilize the jars for 20-30 minutes, depending on their size. Half an hour you need to sterilize liter jars, 20 minutes - half a liter.
Carefully, so as not to burn yourself, remove the jars from the pan and tighten the lids.
Leave the jars to cool upside down in a steam bath.

Despite the fact that the vegetables according to this recipe are not boiled, the salad is well worth it in the winter. Cabbage in it retains its crunchiness and benefits. After all, it is rich in vitamin C, which would be destroyed at high temperatures. Therefore, this salad is worth preparing for those who monitor their health.

Beet salad with bell pepper

Composition (per 2.5 l):

beets - 2 kg;
tomatoes - 0.75 kg;
bell pepper - 0.25 kg;
onions - 0.25 kg;
garlic - 1 head;
salt - 1 tsp;
sugar - 125 g;
table vinegar (9 percent) - 35 ml.

Cooking method:

Wash raw beets and pat dry with a towel. Peel and grate on a coarse grater.
Pour boiling water over tomatoes and peel. Cut into small cubes.
Wash the pepper, cut off the stem. Remove the seeds from the pepper. Slice the pepper into strips.
Peel the garlic cloves and pass through a special press.
Peel the onion and cut into small pieces.
In a thick-bottomed saucepan, mix all the vegetables, adding salt, sugar and vinegar to them.
Put the saucepan on slow fire and bring the contents to a boil. Boil 20 minutes.
Arrange the appetizer in prepared jars and seal them tightly. Turn over and let cool under a warm blanket.

This snack is also good at room temperature. It can be served as independent dish, add to soups instead of frying. The appetizer according to this recipe is low-calorie, since no oil is used in its preparation.

Salad "Alenka" from beets for the winter

Composition (per 6 l):

beets - 4 kg;
bell pepper - 0.5 kg;
tomatoes - 2.5 kg;
garlic - 2 heads;
onion - 0.2 kg;
salt - 1.5 tbsp. l.;
sugar - 30 g;
unrefined sunflower oil - 0.25 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Wash tomatoes, dry. Scroll through a meat grinder or chop with a blender. According to this recipe, they are allowed not to be peeled, although they will be more tender when peeled.
Clean and grate the beets.
Grind the garlic using a special press or in any other way.
Peel the onion and finely chop.
Wash the pepper, remove the seeds. Cut the pulp into small cubes.
Put all the vegetables in a saucepan, pour oil and vinegar, add sugar and salt, mix.
Put on low heat and cook for half an hour after the vegetable mixture boils.
Arrange the snack in jars and roll them up using a special key.
Place the jars upside down and cover with a blanket. Let them cool in this state, then put them in a place of permanent storage for the winter.

This recipe beetroot salad especially loved by our compatriots, so he even got a gentle name.

Beet salad with tomato paste

Composition (per 3 l):

beets - 3 kg;
onions - 1 kg;
garlic - 3 heads;
vegetable oil - 100 ml;
tomato paste - 50 ml;
vinegar essence (70 percent) - 25 ml;
salt - to taste.

Cooking method:

Cut the garlic into small pieces.
Boil the beets until half cooked, chop on a coarse grater.
Peel the onion, cut it into small pieces.
IN in large numbers fry the onion and garlic in hot vegetable oil.
Add beets to them and simmer for 15 minutes.
Pour in vinegar essence, add tomato paste, salt to taste. Remove from heat after 5 minutes.
Arrange the appetizer in sterilized jars, seal.
After the jars have cooled, they can be stored in the pantry.

The above recipe is one of the simplest; even an inexperienced housewife can prepare an appetizer for the winter. Moreover, it will not take much time and effort from her.

Beetroot salad for the winter is one of the most economical and sought-after preparations. In addition, in this appetizer, vegetables retain their beneficial qualities.

In mid-autumn, beetroot preparations in my kitchen are the final chord of the conservation season. When various jams, preserves, compotes and salads are already prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is affordable. all year round. Meanwhile, there are many interesting recipes that can significantly enrich and expand the range of our usual winter preparations especially during fasting. In addition, beet preparations, such as borscht dressing, save time and make life easier for modern women.

My collection does not yet have a lot of beetroot recipes for the winter, but I honestly promise you that every year I will replenish this page with new, interesting and tasty recipes.

Beet salad for the winter with fried onions

I want to bring to your attention excellent workpiece- beetroot salad for the winter with fried onions. Why is she good? Well, firstly, for its preparation you need very simple ingredients- beets, garlic and onions. Secondly, such preservation is prepared very easily, so even a hostess who is not at all experienced in preparations can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. See how to cook.

Beet salad for the winter with bell peppers and onions

If you like simple but delicious preparations from quite affordable ingredients, then I want to offer you to make a beetroot salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that for cooking delicious recipe it is not necessary to invent something like that. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so making a delicious beetroot salad for the winter will not be difficult. See how to cook.

In September-October, when the season of delicious "beetroot vinaigrette" begins, I do not mind spending half a day of my time to close up a few servings of this delicious snack for the winter. But, for that, it is very convenient in winter - we take out a jar from the cellar, or pantry, and tasty snack already on the table, no special preparation required. Recipe .

Tasty dressing for borscht for the winter with tomatoes

Despite the fact that the 21st century is outside, borscht in jars for the winter is still relevant! This borscht dressing can also be eaten as a salad, but appearance it is not much different from beetroot salad. Recipe .

Beets marinated for the winter "Behind the glass"

Look for interesting blanks from beets? Try pickled beetroot! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And in jars - the beauty is indescribable, which is why the recipe was called "Behind the Glass". I wrote how to cook.

Beets are a very useful root crop that grows in almost all latitudes of our vast country. You can store this vegetable in fresh, and some housewives are happy to make preparations for the winter from beets. On this topic, we will talk today. You will learn how to cook delicious dressing to borscht, and also savory snack from the tops.

Secrets of home preservation

Harvesting beets for the winter in jars is becoming increasingly popular. If you do not have utility rooms for storing vegetables, then you can make preservation out of them. Jars of fragrant canned beets will fit perfectly in a cabinet in the kitchen or in the refrigerator.

Beets, as a rule, are stewed before canning, adding carrots and onions. It is this combination of vegetables that allows you to create a unique dressing for beetroot and borscht. If first courses are held in high esteem in your family, then try making beet preparations for the winter. The golden recipes described in our article will add to your collection in the cookbook.

Read also:

Before we tell you popular recipes preservation of beetroot, let's find out a few of its secrets from experienced housewives:

Beets must be peeled and rinsed thoroughly, especially if you previously stored them in the sand.
For canning, root crops can be chopped into cubes.
It is best to grate the beets or grind in a blender.
Harvesting for the winter for beetroot borscht is made from a standard set of vegetables for preparing this dish. Do not forget to add sweet bell pepper, as well as fragrant spices and seasonings.

All vegetables are chopped and then stewed first over moderate heat. After extracting the juice, the fire must be increased to the maximum threshold and in this mode, prepare the dressing for another 20-25 minutes.
Canning jars must be sterilized.
Tin lids are suitable for clogging.
Within 2-3 days after conservation beet billet you need to store in a warm room, wrapping the jars with a blanket or bedspread.
After this time, the banks are moved for storage in the basement or cellar.
Very tasty, piquant and fragrant is the harvesting of beet leaves for the winter.
From the tops are prepared delicious salad. Only for these purposes, young and juicy shoots are suitable.
The leaves are chopped and then placed in the marinade, which is prepared according to the classic recipe.
You can eat pickled beet tops 2 months after canning.
Let the dressing also sit for 2-3 weeks. During this time, the beets will absorb the taste and aroma of the added seasonings and spices.

Preparation for borscht: a note to the hostess

Every housewife knows that cooking borscht takes a lot of time. First you need to boil the broth, then prepare the vegetables, sauté them. If you do not have enough time to roast beets and other vegetables, you can use canned dressing. Similar products are also sold in the store, but only in taste and quality they will be clearly inferior homemade. Arm yourself with a pen and write down the recipe in your cookbook. Believe me - your household will be subdued by the taste and aroma of borscht with the addition of such beetroot dressing.

Compound:

3 kg of beets;
1 kg of Bulgarian pepper;
carrots - 1 kg;
1 kg of onion;
1 st. Sahara;
1 kg of fresh tomatoes;
3 art. l. salt;
125 ml of table vinegar;
1 st. vegetable refined oil.

Cooking:

All vegetables are thoroughly cleaned and washed. Remove the stem and seeds from the pepper.
We chop the onion in the form of small cubes or half rings.

We rub the beets on a coarse grater. If you like a smooth mass, grind the beets in a blender or food processor.

Cut sweet bell pepper into strips. It can also be crushed into equivalent cubes.

Pour boiling water over fresh tomatoes and carefully peel off the skin.
Chop the tomatoes into small cubes or slices.

We spread all the chopped vegetables in a deep bowl.

Now add granulated sugar and mix everything again.

Then pour in table vinegar, preferably with a 9% concentration.

Mix well again and place in a heatproof bowl.
Initially, we simmer everything on low heat until the juice is released, and then at the maximum level of the burner we continue to sauté for another 25 minutes.

Let's not waste time and prepare the banks.
Sterilize them and dry them well.
Pour hot mixture into jars.
Using a seaming machine, close the containers with lids.
For 2-3 days, we insist the dressing is warm, and then we move it to the basement for storage.

Beet tops are very popular in cooking. Harvesting for the winter of this product is very easy. You need to thoroughly rinse the beet leaves, chop them, and then pour the hot marinade over them. Marinade recipes exist great amount. Let's consider one of them.

Compound:

beet tops;
4 tbsp. l. granulated sugar;
1 st. l. fine-grained salt;
vinegar with 9% concentration - 50 g;
40 ml sunflower oil;
1500 ml filtered water;
bay leaves and peppercorns - to taste.

Cooking:

Beet leaves are thoroughly washed, dried and chopped.
Pour the filtered water into a heat-resistant dish and bring to a boil.
Then, according to the recipe, add all the spices and spices, pour vinegar with a 9% concentration and oil.
We lay out the chopped tops in sterilized containers and fill it with the prepared marinade.
Roll up the lids.
For several days we insist on an appetizer from beet tops in a secluded place, and then stored in the basement or cellar.