A simple recipe for preparing borscht for the winter. Delicious and healthy preparations of borscht without cabbage for the winter

Rich, aromatic and very delicious borscht with cabbage is considered the most ancient soup. It was prepared back in the days of the Roman Empire. And today the main dish does not lose its relevance. “Red” soup is popular in many countries around the world, including Russia. There are many recipes for borscht, but all of them are united by the indispensable presence of beets. It is this vegetable that gives the dish its beautiful color.

Cooking borscht is a troublesome task. Classic borscht It is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every housewife can find so much time for cooking. That’s why savvy housewives came up with great way reduce the time interval for preparing borscht - a dressing that contains, if not most of the components, then half of them are definitely present.

With this preparation prepare borscht according to family recipe perhaps in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted advantage of borscht dressing is the ability to use it as independent dish, like a winter salad.

The content of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for preparation. It is acceptable to put slightly bruised tomatoes or burst root vegetables. Vegetables that are spoiled or half rotten should be excluded from the seasoning. Otherwise, the jars will swell and the blanks will become unusable.

To prepare a high-quality dressing, you need to follow only two rules.

Any, even the slightest damage to the products must be removed. Cracks and spots are cut off along with a thin layer of unaffected vegetable.
Moldy products are not used. Moreover, it does not matter which area of the product is contaminated with mold. Even if the white fluff touches a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from damage - fungal spores do not die from high temperatures.

Winter borscht dressing recipes

The standard component of borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of preparing the dressing - with blue, white cabbage, with beans, carrots. Preferred savory dishes, you can try making a dressing with apples.

To increase shelf life, the product is boiled on the stove or simmered in the oven. It is also possible to use a multi-cooker for these purposes.

The seasoning is considered classic. After all, it contains products that are traditionally put in borscht. The basis of the preparation is beets, tomatoes, sweet red peppers and carrots. Root vegetables rub against coarse grater. You can use a “Korean” grater. It is permissible to add garlic or a pod of chili pepper to the preparation. You can increase the amount of onion or prepare the seasoning without it at all.

Products:

1000 g beets;
0.9 kg of carrots and the same amount of tomatoes;
0.7 kg sweet pepper (preferably red);
half a kilo of onion;
70 g table salt;
100 g sugar;
0.3 l lean oil;
70 ml vinegar (9%);
3 bay leaves;
8-10 black peppercorns.

Algorithm:

Remove the peel from carrots and beets. Grind using a grater.
Remove the seeds from the pepper. Cut into thin slices.
Rinse the tomatoes, place in a cup and pour boiling water over them for half a minute. Remove the skin, grind with a blender or grind with a meat grinder.
Cut the onions into cubes.
Place all components in a container (preferably enameled).
Place on the stove. Boil.
Turn down the heat and simmer for 40 minutes.
Sterilize small volume cylinders.
Place the hot seasoning into glass containers and seal with lids.
Place the jars upside down, wrap them up, and leave until completely cool. Store in the cellar.

This dressing will give unusual taste borscht Little blue ones – healthy vegetable, containing substances that can prevent cancer. However high content fiber does not allow eating eggplants during exacerbations of stomach and intestinal diseases. However, a couple of jars of this borscht seasoning won’t hurt in your arsenal.

Products:

kilo of beets;
200 g blue peppers and the same amount of bell pepper;
0.2 kg of onions and carrots;
4-5 large garlic cloves;
50 g sugar;
30 ml vinegar;
15 g table salt;
150 ml vegetable oil.

Algorithm:

Grate peeled carrots and beets using a grater.
Peel the onion and chop.
Select the seeds from the pepper and cut into small cubes.
Wash the blue ones and remove the skin if desired. Cut into cubes.
Place the ingredients in an enamel bowl.
Add salt and oil.
Place on the stove. Simmer for about 40 minutes over medium heat.
Add garlic, cut into slices, sweetener, vinegar.
Boil for 15 minutes.
Place hot dressing into sterilized containers. Cork.

This preparation will come to the rescue if you don’t have time to prepare borscht. This is almost ready-made borscht. For full soup you just need to prepare the broth and throw the potatoes into it.

Products:

1 kg beets;
0.3 kg each of tomato, bell pepper and carrot;
a kilo of cabbage;
17 g table salt;
80 g sugar;
70 ml of 9 percent vinegar;
80 ml vegetable oil.

Algorithm:

Peel the beets and carrots. Grate.
Remove the seeds from the pepper and cut into any pieces.
Finely chop the cabbage.
Pour boiling water over the tomatoes for a minute, remove the skins. Grind into puree with a blender.
Mix all ingredients in a saucepan.
Place on low heat and simmer for at least 30 minutes.
Place the workpiece into prepared cylinders. Cork.

This variation of borscht dressing is suitable for preparing borscht in fast days or for vegetarian menu. Cooking time is also reduced due to the fact that there is no need to cook the broth. In addition, beans contain a lot of vegetable protein.

Products:

kilo of beets;
a kilo of carrots and the same amount of tomatoes;
kilo of onion;
1 and 1/2 cups dry beans;
a glass of vegetable oil and boiling water;
0.5 cups crystal sugar;
50 g salt;
5 large spoons of vinegar.

Algorithm:

Soak the beans in cold water for 5-6 hours, it is best to do this overnight. Boil for 20 minutes. The beans should be half raw.
Peel and grate the carrots and beets.
Chop the onion.
Remove the peels from the tomatoes. To do this, keep the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
In a deep saucepan, fry beets, onions and carrots in a small amount of oil.
Add beans, tomato puree, salt, sweeten, pour in oil, boiling water.
Boil over medium heat for 20 minutes.
Pour in vinegar.
Simmer the workpiece for another 10 minutes.
Pour hot into sterilized jars. Cork.

An unusual, spicy and sweet and sour borscht dressing is prepared using this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The preparation can also be used as a cold snack.

Products:

a kilo of beets and apples (necessarily sour);
0.25 kg of onion;
25 g salt;
150 g sugar;
15 g vinegar.

Algorithm:

Peel the beets and cut into small random pieces.
Peel the apples, cut out the core, cut into 4 parts.
Peel the onion and chop coarsely.
Grind the prepared vegetables in a convenient way to a puree consistency.
Place fruit and vegetable puree in a saucepan, add salt and sugar.
Place on low heat. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Add vinegar. Mix. Simmer for another 6 minutes.
Place the hot dressing into containers. Cork.

Borscht dressing can be made without using vinegar. Taste qualities will remain unchanged. And the seasoning can be stored for a long time, just like vinegar. If you want to add a little sourness to the seasoning, you can add a little lemon juice or regular citric acid in powder.

Products:

1 kg beets;
1 kg carrots;
1 kg tomato;
1 kg of onion;
1 kg bell pepper;
a glass of odorless vegetable oil;
a bunch of greenery;
a tablespoon of salt;
head of garlic;
hot pepper according to preference.

Algorithm:

Grate the peeled beets, carrots and onions on a coarse grater.
Thinly slice the pepper.
Heat 2 tbsp in a saucepan. oil and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water and remove the skins.
Puree the tomatoes and hot peppers using a blender.
Enter tomato puree to vegetables in a saucepan.
Add half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and place in the preparation.
Add chopped herbs to the total mass.
Add 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Place hot seasoning into containers. Roll up.

A multicooker will help out if you have little free time. The seasoning is prepared simply and quickly. The taste and aroma are no different from the one cooked on the stove.

Products:

0.7 kg beets;
0.5 kg of onions and carrots;
0.2 kg sweet red pepper;
0.5 kg tomato;
1 tbsp. salt;
3 tbsp. Sahara;
40 ml table vinegar;
70 ml vegetable oil.

Algorithm:

Grate the peeled carrots and beets.
Remove the seeds from the sweet pepper. Slice.
Remove the skins from the onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multi-cooker container.
In a separate plate, combine sugar, vinegar, salt and oil.
Mix the brine thoroughly. And add to the vegetable mixture.
Cook the seasoning for about 40 minutes in the “Stew” mode.
Place the hot dressing in containers and seal.

This version of the seasoning can rightfully be called vitamin-rich. Vegetables are not cooked, but frozen raw. This allows you to preserve almost all useful substances. It is best to freeze the product in bags or containers in small portions, at a time.

Products:

0.75 kg beets;
0.25 kg tomato;
0.25 kg bell pepper;
0.25 kg carrots;
0.25 kg of onion;
50 g garlic.

Algorithm:

Remove the skins from the onion. Cut into small cubes.
Cut the tomatoes into pieces.
Peel the carrots and grate them.
Peel the beets and grate them.
Remove the seeds from the pepper and chop into thin strips.
Chop the garlic with a knife.
Mix all ingredients in a saucepan or basin.
Divide into pre-prepared bags in small portions.
Place in the refrigerator for 8-10 hours.
Tie the bags and put them in the freezer.

Frozen dressing for borscht with beets, option 2

This variation of borscht seasoning is considered the most “lazy”. To prepare it you will need a minimum of ingredients and time. The ingredients can be taken in any proportion.

Products:

0.7 kg beets;
0.7 kg carrots.

Algorithm:

Peel vegetables. Grate.
Place in a saucepan and mix thoroughly.
Place in small portions into bags.
Place the bags in the general compartment of the refrigerator for 8 hours to allow the moisture to evaporate.
Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that you don’t have to follow the proportions of the ingredients. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar lemon juice. In any case, the seasoning will be tasty and aromatic.

Delicious dressing for borscht video recipe

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 used as regular salad(a separate dish), or use it as a dressing for borscht.

The basis is carrots and beets - this is a treasure trove useful substances. The dressing is a lifesaver when you don’t want to “tinker” with borscht for a long time, but delicious soup I want to.

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 in a couple of spoons 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 things;
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. Beets and carrots, after peeling, three on a grater for Korean carrots and send it to the onion. 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 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!

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

Fragrant and delicious first The whole family will definitely enjoy this dish. We suggest you consider what preparations of borscht without cabbage for the winter can be made right now.

Simple recipe

Ingredients	Quantity
water (or meat or chicken broth) -	4 l
beets -	2 kg
pepper (it is better to choose red) -	0.5 kg
carrots and tomatoes -	1 kg each
garlic -	80 g
vinegar (you need to take 6%) -	200 ml
salt (good for preservation sea salt) -	100 g salt
sugar -	200 g
any plant oils -	250 ml
Cooking time: 120 minutes	Calorie content per 100 grams: 80 Kcal

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

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

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

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

Then the vegetables in the broth are placed on the stove, turned on at medium heating temperature. After boiling, reduce the heating temperature of the stove and cook for another half hour.

Without allowing the borscht to cool, it is poured into jars and covered with lids. The jars must cool down, for which they are left under the blanket for a day.

Recipe for borscht with beans without cabbage

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

Products:

1 piece each carrots, peppers (it’s better to take red ones), beets, onions;
0.5 kg of beans (any kind you like will do);
125 g pork or poultry;
2 tbsp. l. salt;
2 kg of tomatoes (free from skin);
3 tbsp. l. vinegar (9% is needed);
4 tbsp. l. Sahara.

Cooking time: 11.5 hours.

Calorie content per 100 g: 77 kcal.

The cooking time is due to the need to prepare the beans. It needs to be washed well and put in cold water for the night. Then the beans are boiled (the water needs to be changed) until they become soft. You need to add enough water so that its layer is 5 cm above the beans.

The tomatoes are peeled (you can pour boiling water over them before doing this - the skin will come off easier), the stalks are cut out, and crushed to form a puree (this can be done with a blender or a fine grater).

Peppers and onions can be cut in any way, and carrots and beets should be coarsely grated. The meat should be cut into cubes and boiled in 4 liters of water. Place the tomato puree and other vegetables in a saucepan, add salt and sugar, and mix.

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

After removal, the hot dish should be put into jars, rolled up and left to cool under a blanket or towel.

Preparing for the winter with beets and potatoes

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

Products:

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

Time required: 2.5 hours.

Calorie content: 75 kcal per 100 g.

Mix the puree and broth, add chopped vegetables. Cook in a large saucepan until the borscht begins to boil, and then for another 15 minutes (reduce heat). Pour into sterilized jars and leave to cool under a blanket.

Borscht with garlic without adding vinegar

Products:

2 liters of tomato puree (peel the tomatoes and chop to make a puree);
1 piece each pepper (red or green will do), onion, beets;
4 cloves of garlic;
0.5 tbsp. any plant oils;
2 tbsp. l. Sahara;
1 tbsp. l. salt (sea salt will be healthier and will have a positive effect on the taste ready-made borscht);
1 tsp. khmeli-suneli.

The cooking process lasts 1.5 hours (excluding the day for cooling the cans).

Calorie content: 70 kcal per 100 g.

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

All this is cooked in a large saucepan until it boils, and then simmered at low temperature for about another hour. At the 45th minute of cooking, add suneli hops. Hot borscht is poured into jars, placed in a warm place and allowed to cool.

Preparing a hearty dish without sterilization

Not everyone likes to store food for the winter because complex process sterilization. In order not to waste time boiling jars, rolling and cooling the finished borscht, you can freeze it for future use when you have time.

Products:

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

Cooking time: 2 hours.

Calorie content: 60 kcal per 100 g.

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

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

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

It is better to choose jars for sterilization of a size so that the opened product does not sit for a long time. You need to calculate it so that there is enough for all family members once. You should not use a lot of seasonings in the recipe, so as not to interrupt the taste and aroma of the vegetables and reduce the risk of damage to the product.

You need to store jars of borscht without cabbage for the winter in a cool place where light does not penetrate. Typically, the shelf life of the blanks is six months. After rolling, it is recommended to turn the jars upside down and cover them with something thick, leaving them to cool.

When this process is completed, the product will be ready for consumption. All that remains is to pour it from the jar into the pan and heat it up. You can add any herbs or seasonings to the borscht that were not added when closing the jar.

Thanks to the preparations, you can prepare the first dish very quickly. It’s worth spending time on canning once (you can set aside one weekend for this) so that in winter you can enjoy the natural taste and aroma of hot, tasty borscht.

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

During the summer season, many different pickles and jams have already been prepared. But don’t rush to close the harvesting season. I suggest simple recipes borscht for the winter in jars with cabbage and other vegetables.

In the fall, when harvesting vegetables from the garden, we realize that not all of them are suitable for long-term storage. Where to apply them? This type harvesting will help preserve the harvest. I recommend preparing it for those who don’t have a garden. In autumn there are a lot of vegetables on sale, they are affordable.

By making borscht dressing, you will get double benefit- save your family budget and save your vitamins, because vegetables in season are much cheaper and healthier.

Another compelling argument is that this preparation can be used not only for preparing borscht, but also as a salad or a side dish for meat dishes.

Borscht for the winter in jars - a simple recipe with cabbage, bell peppers and tomatoes

Preparing a first course with such a twist is the easiest thing to do. We cooked the broth, added potatoes, and after a while put the jar winter borscht. You don't need to do anything else. Our preparation contains everything you need for a tasty, rich soup - tomatoes, cabbage, carrots, Bell pepper, onions and even greens.

Ingredients:

cabbage - 1 kg
carrots - 1 kg
tomatoes - 1 kg
onions - 1 kg
red bell pepper- 1 kg
salt - 5 tsp.
granulated sugar - 5 tbsp. l.
sunflower oil - 250 ml
vinegar - 9% - 250 ml
parsley and dill - 1 bunch each

To prevent canned food from spoiling during storage, carefully prepare vegetables. Never use spoiled or diseased fruits. Not only the food should be clean, but also the utensils that you will use during cooking. Borscht jars and lids must be sterile.

Step by step recipe:

From those products that are mentioned in the recipe, you get approximately 4.5 liters vegetable dressing. It can be used not only for preparing first courses, but also as a tasty vegetable salad. Try it!

How to cook borscht for the winter (recipe with cabbage and tomato paste)

In the fall, it often happens that the tomatoes do not have time to ripen and I pick them green. You can also cook different things with them winter preparations. But in in this case, we won't use them. You can prepare borscht for the winter with tomato paste.

When purchasing tomato paste in a store, read the ingredients, there should be no dyes, because we want to prepare a healthy product.

We will need:

beets - 1 kg
cabbage - 1.5 kg
onions - 1 kg
carrots - 1 kg
tomato paste - 380 gr
odorless vegetable oil - 1 cup
9% vinegar - 4 tbsp. l.
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
garlic - 2 heads
water - 1 glass
spices: 1 tsp. ground black pepper, dry parsley and dill, 2 - 3 bay leaves

How to cook:

A very tasty preparation for winter borscht without tomatoes

I bring to your attention another version of winter borscht, which can be used both as a dressing and as a salad. It is made without tomatoes and is very tasty.

Required Products:

cabbage - 2 kg
red bell pepper - 5 pcs
onion - 5 heads
carrots - 5 pcs.
vinegar 9% -- 1 glass
vegetable oil - 1 cup
sugar - 1 glass
salt - to taste
ground pepper to taste

Step by step recipe:

Borscht in jars with cabbage, beets and beans - “Finger-lickin’ good” recipe

Beans with vegetables - isn’t it a miracle, you’ll just lick your fingers. The first dish with this dressing can be prepared without meat. This winter borscht with beans will appeal to those who love meatless dishes.

Prepare the following products:

beets - 1.5 kg
tomatoes - 1.5 kg
cabbage - 0.5kg
carrots - 0.5kg
onion - 0.5kg
oil – 250ml
vinegar 9% – 80ml
salt - 1 tbsp
sugar - 100g
beans - 300g

Preparation:

The ingredients in the recipe yield approximately 9 half liter cans.

Preparation for borscht without cabbage: a simple recipe in a slow cooker

As you have already seen, there is no single recipe for winter borscht. I suggest looking at a recipe without cabbage for busy housewives. The simplicity of it is that we will use a blender and a slow cooker.

Products for the recipe:

beets - 3 medium size pieces
tomatoes - 5 pcs.
carrots - 2 pcs.
sweet pepper - 1 pc.
onion - 1 head
garlic - 3 cloves
salt - 0.5 tbsp. l.
sunflower oil - 125 ml
vinegar 9% - 50 ml
sugar to taste

How to cook:

Video recipe for borscht for the winter without vinegar and sterilization

Watch the video for another winter borscht recipe. It seems that the recipes are all similar, but each housewife has her own secrets and maybe this particular recipe will become yours for many years.

Preparing borscht for the winter in jars with or without cabbage - a real lifesaver for housewives. In winter you can quickly and easily prepare rich soup without resorting to store-bought ketchup and gas stations. All you have to do is choose the right recipe for yourself.

Good luck with your preparations.

The main vegetable in borscht is beets, therefore, no matter how many variants of this preparation for the winter we come up with, beets will remain an unchanged component. Today we will get acquainted 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 most. I'll tell you how to seal cans so they don't spoil or explode.

It is irrational to cook winter preparations in small quantities, so we will consider the minimum volume to be a 5-liter pan, which requires approximately 5.5 kg of raw chopped vegetables to fill. At the output we will receive either 5 liter cans or 10 half-liter cans, with ready-made dressing.

Salt and sugar for this amount will be required at least 2 tablespoons, vinegar 9% - 100 g, vegetable oil for frying - half a glass. Spices and seasonings we put it based on personal preferences and taste preferences of household members, 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. During the cooking process, the sour-sweet-salty balance is regulated independently until a pleasant taste combination is obtained.

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

Full-fledged classic version borscht prepared for the winter will allow you to significantly save time on cooking in the autumn and winter seasons. Canned borscht You can eat it cold as an appetizer, or prepare hot first courses.

What should we take:

Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 liter pan - 1.1 kg each (when frying and cooking, the volume will decrease to the required amount);
Vegetable oil, table vinegar 9% – half a glass;
Tomato paste – 200 g;
Salt, sugar;
Bay leaves;
Ground black pepper;
Purified water - a glass.

Let's prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, and potholders.

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

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

Preparing borscht for the winter: a simple recipe with cabbage

To create your own signature dressings for the winter, just find out one basic recipe, and then use your imagination and take into account the taste preferences of your household. We will try a simple recipe for borscht with cabbage for the winter; the preparation turns out very tasty when cold, and even picky 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 onions;
Parsley root;
Salt, sugar - to taste;
Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

Let's prepare glass jars, lids, a meat grinder, a saucepan, a seamer, and oven mitts.

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

When tasting borscht, don’t forget about sour cream and chopped herbs!

How to make beetroot borscht for the winter

I suggest you prepare for the winter a budget option dressing for borscht. According to their own taste qualities she won't give in at all complex recipes. And I will definitely tell you how to make beet borscht for the winter so that it turns out both tasty and aromatic.

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.

Let's prepare clean glass jars, lids, pots, pans, a seamer, and oven mitts.

We wash the vegetables well, peel the onions, carrots, beets, finely chop the onions, grate the carrots and beets, finely chop the tomatoes.
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. There is no need to fry too much; the vegetables will be cooked until cooked.
Place the roasted vegetables 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 into hot, dry jars.
Seal with lids, turn upside down, and let cool.

Adding useful tips: for flavoring soup dressings add a little to the vegetable mixture during the frying stage butter, it will give extraordinary pleasant taste ready-made hot dish.

If you prepare some in the summer dried mushrooms and grind them into powder, then when cooking the first courses, just add a couple of tablespoons of mushroom powder to the broth to significantly improve the taste of the soup or borscht.

Student winter borscht with potatoes

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

What should we take:

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

Let's prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, oven mitts, and a towel.

We wash the vegetables with a brush, peel them, remove the seeds from the peppers, and wash the greens thoroughly.
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 onions, carrots, and peppers in succession. I always stew beets together with tomato paste or chopped tomatoes; they retain their bright color well due to the organic acids of the tomatoes. If necessary, add a little water to the beet and tomato mixture.
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, add vinegar, mix and pack into prepared jars. Seal with lids, turn over, and let cool under a thick towel.

Add to the collection of useful tips: if you want to know how to make any dish original, don’t be afraid to add it to the recipe vegetable dishes new components in small quantities: dream greens, tops of nettle stems, young sorrel leaves, garlic arrows, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinya for the winter - from the “roots and tops” of beets, and then use this preparation for cold and hot first courses.

Seasoning for borscht for the winter made from tomatoes and sweet peppers

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 seasoning with tomatoes and sweet peppers for borscht for the winter. Any fruit will be used, because... They still get crushed. Let's try to make such a simple roll-up. It is better to take half-liter containers for preservation.

What should we take:

Tomatoes, bell pepper – equally;
Salt and sugar - to your taste (approximately for 1 kg of finished mass - 1 tablespoon without top);
Ground red pepper – a little to give it a slight spiciness.

Let's prepare clean, dry jars, lids, a saucepan, a seamer, a towel, and oven mitts.

Wash the tomatoes, grind them through a meat grinder or grind them in a blender, remove the seeds from the peppers and chop them finely. Place the pepper and tomato mixture in a saucepan, place over medium heat and cook until the formation of foam stops.
At the end of cooking, add salt, sugar, hot peppers. Stir and place the seasoning into jars while hot, and roll up the lids. Turn it over, wrap it up, and let it cool.

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

Canned borscht with beans

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

Let's prepare glass containers, lids, a seaming machine, a frying pan, a saucepan, and potholders.

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

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

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

If you succeed in any seasoning for the winter, beet preparation, be sure to share the recipes, tell us how to prepare, how to seal something healthy and tasty in jars for the winter!