Dressing for borscht without canning. Dressing for borscht without vinegar

To quickly prepare beetroot soup, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above ingredients you will get 1 liter.

carrots – 400 g;
onions – 200 g;
tomatoes – 500 g;
beets – 500 g;
bell pepper – 500 g;
garlic – 6 teeth;
olive oil for frying – 60 ml;
salt – 20 g;
granulated sugar – 15 g;
chili pepper, ground red pepper.

The basis of soup dressing for the winter is sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

Place ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and grate the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add the tomato puree to the sauté and simmer over medium heat for 10 minutes.

Now add chopped chili pepper and ground red pepper. Be sure to taste the chili; if it is very hot, then half a pod is enough.

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

Place the prepared hot beetroot soup into warm, sterilized jars and compact well so that there are no air pockets left. Pour a layer of olive oil on top; it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

Close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (time indicated for 500 g jars).
We store the workpieces in a dark and dry place, for example, in a cellar. Shelf life is several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma that will flow through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with aromatic borscht. Use a simple homemade recipe for aromatic preparations for borscht and beetroot soup now, so that later you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beets 1.2 kg
Garlic 150 g
Onions 1 kg
Greens 300 g
Bell pepper 0.5 kg
Rock salt 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets; they give the borscht a beautiful color and a sweet taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the bell pepper into small strips, and chop the greens (parsley or dill). Do not use hard green stems.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. Leave it for 1-1.5 hours so that the vegetables release their juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), preferably half a liter, and cover with sterilized lids.

Place the dressing in a pan of water for sterilization, count 20 minutes from the moment of boiling and roll up. One such jar is suitable for preparing beetroot soup for a 3-4 liter pan.

Before adding salt to the beetroot soup, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, peel them from the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, use a meat grinder to chop the tomatoes, but first prepare them for this. First rinse the tomatoes in water, and then cut them into large pieces. Only after this can the tomatoes be passed through a meat grinder.

Combine the prepared beets and tomatoes in one common deep container, then add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time has passed, add chopped hot pepper and garlic cloves passed through a press to the boiling preparation. Following these ingredients, add granulated sugar and salt to the mixture. Mix all ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup with cabbage

white cabbage – 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato – 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Peel beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, then the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes, they may not be too small in size, later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, place into sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot soup for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

carrots - 0.5 kg;
onions - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp. l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, making sure to stir. Then add the tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Turn over jars of very tasty, aromatic, richly colored beetroot dressing prepared for the winter and wrap until completely cool. This preparation is stored at room temperature.

Recipe 6: beetroot dressing for the winter (step by step)

500 g cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt;
70 ml vegetable oil;
100 ml water;
2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains or damage. Rinse them and clean them.

The onion should be cut into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. This recipe for borscht dressing for the winter uses Savoy cabbage - it is a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to form a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to add a little less sugar - such tomatoes are usually sweetish.

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate them on a coarse grater. You can also cut the vegetables into cubes, but in this case you will need to increase the simmering time.

Place all the chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer for another 20 minutes.

Add vinegar, stir and after 2 minutes remove vegetables from heat.

Jars for preserving vegetables must be sterile, as are the lids. Place vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll them up. Turn over and wrap up.

When the borscht dressing has cooled, move it to a cool, dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

beets - 1.3 kg
tomato – 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 gr
vinegar 9% - 50 ml
citric acid - 0.5 tsp.

Here is a set of products for preparing a dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any refined oil (I use sunflower), that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple vinegar in equal proportions, if % same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Undoubtedly, you can choose any convenient grinding method, but I strongly recommend doing it as I write below. Believe me, borscht in which the beets are cut into thin slices is many times tastier than the one in which the vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into a pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut them into thin strips. Of course, if this is difficult for you, you don’t have to do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of thin straws. Place the vegetables in a frying pan and fry over medium heat until soft and browned. Stir so that it doesn't burn.

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need just a little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take a different amount of time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

Two or three minutes and our aromatic beetroot dressing is ready to be covered for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing into jars.

Turn the jars upside down and wrap them in a blanket or rug. In this position, let the workpiece cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

It consists of beets, carrots, onions and sweet peppers. In winter you don’t have to fry it, just add a couple of spoons of this preparation to the pan with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onions 3 pieces
Salt 1 teaspoon
Beetroot 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw, limp vegetables. For cooking you will need a pan with a thick bottom and small glass jars.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using a knife. If you like the taste of this component in borscht, you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

Place carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add ground red pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and add tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mixture as it sticks to the bottom.

Grate the garlic cloves on a fine grater or squeeze through a press.

First wash the jars with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove containers and place on a towel. The jars should dry and cool.

Place the iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mixture. Mix the ingredients and simmer for another 20-25 minutes.

Don't forget to stir the mixture periodically during cooking. Then turn off the heat and take the jars.

Dressing for borscht is just a lifesaver for the housewife. It’s worth putting in a little effort during the vegetable ripening season and preparing a few jars of such a simple and healthy preparation. And then in winter you will not have problems quickly organizing a delicious lunch or dinner for your family in a hurry.

A huge advantage of such preparation is that substandard products can be used. I’m posting my proven step-by-step recipe that I use every year. Detailed photos of the cooking process will make it even easier to understand and easy to prepare.

How to make borscht dressing for the winter

So, we need beets, carrots, onions, bell peppers and tomatoes.

First of all, let's take care of the onions and carrots and fry them. Peel the onion (250 grams) and cut into cubes.

Place it in a frying pan with 50 milliliters of vegetable oil and fry until slightly translucent over high heat.

Fry the onions and carrots together until the carrots are all saturated with oil and change their color to yellow-orange.

You can, of course, not bother with frying the onions and carrots and just stew them with all the vegetables at once. But I never bypass this stage of preparation.

While the frying is being prepared, let's take care of other vegetables.

Beets – 1.2 kilograms. We wash it and peel the peel. Three on a coarse grater.

You can, of course, cut into small strips, but this is too tedious.

Wash the sweet pepper (300 grams) and cut off the stalk. Next, cut each pod in half, remove the veins and seeds. Cut the pepper into cubes.

Tomatoes – 600 grams. We wash them, cut them in half, cut out the stem. Then, cut the tomatoes into arbitrary slices.

Now we combine all the vegetables and frying.

Add 120 grams (6 heaped tablespoons) of sugar, 60 grams (2 heaped tablespoons) of salt, 100 grams of vegetable oil (the total volume of vegetable oil in the preparation is 150 milliliters, we have already used 50 milliliters when frying onions and carrots), 60 gram 9% vinegar.

Mix everything well and let it brew for 20 minutes.

The vegetables need to release their juice. All my vegetables are juicy, fresh from the garden, so my dressing took 10 minutes. Place the pan on the fire and bring to a boil. Then reduce the heat and simmer the vegetables for 40 minutes, stirring occasionally.

Towards the end of the cooking time, jars and lids. We put the hot dressing for borscht with beets into the jars and all that remains is to immediately close and screw on the lids.

There is no need to additionally sterilize the workpiece, but in order to maintain the maximum temperature in the jars for as long as possible, we wrap them in a warm towel for a day. The yield of the workpiece is 7 half-liter jars.

With such a delicious dressing, cooking aromatic borscht in winter is a matter of five minutes. You just need to boil the cabbage and potatoes in the meat broth and add the contents of the jar 5 minutes before the end of cooking. Well, if you cook vegetarian or lenten borscht, then preparing it is even easier and it will take even less time to cook. In a word, putting away the delicious borscht and beetroot dressing for the winter is a worthwhile endeavor.

Today's recipe - borscht dressing for the winter with beets. Borscht is one of the most delicious first courses, but the difficulty lies in the fact that any borscht takes a long time to prepare and that’s why experienced housewives recommend prepare and preserve borscht dressing for the winter. Borscht dressing for the winter getting ready, even a young housewife can handle it.

Borscht dressing for the winter recipe

5 from 1 reviews

Borscht dressing for the winter with beets

Winter borscht dressing made from beets

Type of dish: Preparations

Cuisine: Russian

Ingredients

Beetroot - 3 kg,
carrots - 1 kg,
onions - 1 kg,
sweet pepper - 1 kg,
tomatoes - 1 kg,
sugar - 1 tbsp.,
salt 3 tbsp. l.,
vegetable oil - 1 tbsp.,
vinegar 9% - 125 ml.

Preparation

Rinse and peel all vegetables well.
Cut the onions into rings.
Grate the beets on a coarse grater.
Grate the carrots on a coarse grater, cut the pepper into thin strips, and cut the tomatoes into half circles.
Then place in layers in a pan. Add salt, sugar, vinegar, vegetable oil, mix everything and put on low heat.
As soon as the vegetables give juice, turn up the heat and cook for 25 minutes.
After this, place hot in sterile jars and seal tightly with lids.

Our borscht dressing will help you cook very quickly. Good luck with your preparations, ladies and gentlemen!

Borscht dressing for the winter with beets

Today's recipe is borscht dressing for the winter with beets. Borscht is one of the most delicious first courses, but the difficulty lies in the fact that any borscht takes a long time to prepare and that’s why experienced housewives recommend preparing and canning borscht dressing for the winter. Borscht dressing for the winter is very easy to prepare, even a young housewife can handle it. Borscht dressing for the winter recipe 5 from 1 reviews Borscht dressing for the winter with beets Print Dressing for borscht for the winter from beets Author: Cook Type of dish: Preparations Cuisine: Russian Ingredients Beets - 3 kg, carrots - 1 kg, onions - 1 kg, sweet pepper - 1…

For our favorite classics we need:

*We weigh all vegetables after cleaning.

Beetroot - 2 kg
Carrots - 2 kg
Onions - 2 kg
Tomatoes - 2 kg
Vegetable oil - 600-650 ml
Sugar - 200 g
Salt - 130 g (about 5 tablespoons)
Vinegar (table, 9%) - 100 ml
Drinking water - 150 ml
Black peppercorns - 15-20 pcs.
Bay leaf - 4-5 pcs.

Important details:

Cooking time 2-3 hours.
You need large dishes, for example, a saucepan or a 10 liter tank. Enamel or stainless steel.
From the given quantity it will be 10 jars of 700 ml and 1 liter.
If you want to prepare less dressing, simply divide all components by 2. Then a 7-8 liter saucepan will be enough for you.
Make less refueling profitable for the first time. This way you can evaluate whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.

Prepare the ingredients.

Wash the beets and carrots. Together with the onion, we peel off the skin. We weigh it.

Wash the tomatoes and remove the green stalk of the stalk. We weigh it.

We like to save time, so we will grind the tomatoes in a blender.

You can do it differently: peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruits and fill them with hot water for 1 minute. Remove from boiling water and easily remove the skin of the tomatoes by prying it off with a knife.

Chop the vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater attachment or a food processor. Similarly, you can grate it manually on a coarse grater.

Second option: grate on a Berner grater - with an attachment for thin straws. We need short straws, so we place the vegetable without a significant inclination towards the blades. This choice is the most refined, because... gives classic beetroot straw, like in ready-made borscht in restaurants.

The onion can be passed through a meat grinder, or a Berner grater, or finely chopped with a knife.

Tomatoes - your choice of two options, as we described just above. Quickly blend with a blender directly with the skin. Or cut peeled tomatoes (there will be more fuss).

Simmer borscht dressing.

Pour half the oil into the pan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass thoroughly so that the oil is both at the bottom and inside the vegetable mass. Separate 1/3 of water and vinegar and pour into vegetables.

Stir and place on low heat (!).

The vegetables should release their juice, then you don’t have to worry about them burning.

As soon as the mixture releases juice, increase the heat to high and let the dressing boil. Reduce the heat immediately to a low boil(so that the vegetables gurgle a little).

Cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from bottom to top.

The next step is to add the chopped tomatoes and the remaining vinegar and water. Add sugar, salt and peppercorns. Mix. Bring to a boil again and reduce heat.

Simmer the dressing until tender over moderate heat under the lid - another 30 minutes.

Our goal is to soften the beets and carrots. After 20 minutes of simmering, add the last spice to the pan - bay leaf. It can be put in earlier - with sugar and salt. But there is a risk that it will taste bitter. We play it safe by always adding bay leaf 10 minutes before the end of cooking.

In total, the vegetables take about 1 hour to cook.

Brief algorithm.

With oil and 1/3 of water and vinegar, wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep covered over moderate heat for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil on high heat - Simmer over moderate heat for 30 minutes, covered, until the vegetables soften - Add the bay leaf 10 minutes before the end.

We roll the workpiece into jars.

By the time the dressing is ready, your jars and lids should be sterilized. We recommend choosing small ones - 500-700 ml.

Lay out the dressing as hot as possible. Reduce the heat to minimum, but do not turn it off (!).

Let's keep the ladle in boiling water for 2-3 minutes: now you can use it to put the mixture into jars. We adjust the thick and liquid parts equally and fill the jars to the very top.

We close the full jars with lids. Any kind for long-term storage is suitable - twist-off or regular ones with a seaming key.

We turn the seal over and check for leaks. That is, we look to see if drops appear at the neck. We put the prepared borscht dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly in a blanket).

How to use hogweed in winter for a quick, delicious soup.

With this beet preparation for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and shred the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put borscht from an open jar.

And how quickly everything will work out! Especially if you like borscht on the water or are used to cooking and freezing the broth in advance. You will thank yourself more than once for your reasonable summer efforts.

Store hogweed at room temperature in a dark cupboard.

The storage secret for an already opened gas station.

We store any opened canned food in the refrigerator. But even there, mold may appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty thing that is dangerous to your health? Very simple! Open the jar and grease the inside of that lid with mustard, under which we will store the workpiece. Dry powder paste or paste from the store - it doesn’t matter. Storage under a “mustard” lid extends the freshness of the product for weeks.

Borscht dressing for the winter with beets and carrots and tomato paste

We need:

We weigh all vegetables after cleaning.

Beetroot - 1 kg
Carrots - 1 kg
Onions - 600 g
Garlic - 6-7 large cloves
Bell pepper - 400-500 g
Tomato paste - 400 ml
Sunflower oil (odorless) - 250 ml
Sugar - 5 tbsp. spoons
Salt - 3 tbsp. spoons
Table vinegar (9%) - 90 ml

Important details:

We will need a large saucepan of 7-8 liters.
From this amount you will get about 4 liters of workpiece.
If your family doesn’t like sweet peppers in borscht, just don’t add this minor ingredient. But replace its quantity with carrots and beets (in half). Otherwise you will have to count the sugar and salt.
You can add hot chili pepper, removing the seeds - ½ small pod.
Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to make it is described in the 1st roll.

Preparation.

Prepare root vegetables and onions using any method from the recipe above. Chop the garlic in the same way as the onion. We clean the bell pepper from the stalk and seeds and cut it to taste - into strips or cubes. We choose domestic tomato paste: high-quality and thick.

Pour 1/2 oil (125 ml) into a large saucepan and place over medium heat.

Place all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add the next ingredient. Stir and simmer again. You can add a little water, but this is usually not necessary. Vegetables release enough juice.

Order of vegetables:

Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.

After we put the bell pepper and simmered the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the butter (125 ml) to the beets and carrots. Stir and bring to a boil. Again, simmer all the vegetables over medium heat for 20-25 minutes.

At the end, add the second half of the vinegar, mix the mixture thoroughly from bottom to top and bring to a boil. Reduce the heat to minimum and pour the dressing into dry, sterilized jars - tightly, right up to the neck. The pan, as in the recipe above, remains the entire time on low heat.

Cover with lids, turn over, and wrap. Store without refrigeration, but away from light.

Beetroot dressing for borscht with carrots and beans

The longest preparation of beets for the winter is due to the need for boiled beans. You will have to go through the entire process of cooking it, starting with soaking the beans for 6-8 hours in cold water.

But this roll-up is also beneficial. You will process the beans only 1 time. And from the ready-made jars you will get ready-made ingredients for quick soup in its famous lean version.

We will be glad if you join in with smart ideas for delicious homemade food. Borscht dressing for the winter with beets and carrots is one of the best examples of how to save energy, time and money while remaining a fun cook.

See you in “Easy Recipes” - “Homemade Preparations”..

P.S. An interesting video with a rare recipe that reduces the time for creating winter hits - herring under a fur coat, borscht and salads. The story step by step starts at 2:33.

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

2018-09-27 Marina Vykhodtseva

Grade
recipe

72407

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

9 gr.

69 kcal.

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

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

The jars will definitely not last long, and no matter how much you prepare them, they will all go away, believe me, it has been checked more than once. I suggest you prepare almost the entire set of ingredients; in winter, it will be enough to boil the broth with potatoes, add dressing and cabbage - that’s it! Well, I suggest you get down to business, the indicated quantity will yield a half-liter jar - for 2.5-3 liters of borscht.

Ingredients:

Beetroot - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Sweet pepper - 2 pcs.
Large tomatoes - 4 pcs.
Vegetable oil - 40 ml
Vinegar 9% - 1 tbsp.
Salt - 0.5 tsp.
Sugar - 2 tsp.

Cooking process

Choose all vegetables of medium size; if they are small, take several pieces. First, peel the onions, wash and dry. Cut the onion into small cubes. Heat a frying pan with vegetable oil, add the onion and fry for a couple of minutes.

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

Next add beets and carrots to the pan. First, peel and wash the beets and carrots, dry them a little and grate them on a medium grater.

Wash the sweet, fleshy tomatoes, cut out the area where the stalk grows, and then cut the tomatoes into arbitrary pieces. Also chop the remaining sweet peppers and rinse.

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

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

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

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

Bon appetit!

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

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

Ingredients:

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

How to quickly prepare borscht for the winter in jars

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

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

Chop the tomatoes, you can simply grate them or grind them with a food processor, immediately add them to the vegetables, add salt, and add granulated sugar to the borscht. Stir, cover and simmer for about 25 minutes.

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

It turns out more beautiful if you grate the carrots and beets into strips, but it is advisable to increase the cooking time by about ten minutes so that all the pieces have time to get ready.

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

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

Ingredients:

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

How to cook

Boil the soaked beans until soft, but be sure to keep an eye on them. There is no need to overcook the beans; they should remain intact without cracks. Drain into a sieve or colander.

Chop the tomatoes and place the tomato on the stove. When boiling, foam will appear that needs to be skimmed off. Cook the mixture for ten minutes.

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

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Add beans. Add sugar immediately and leave for another fifteen minutes.

Pour in vinegar, boil for a couple of minutes and put the borscht and beans into jars and seal tightly.

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

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

A variation of beetroot borscht with tomato paste, no cabbage is added to it, only dressing vegetables. This recipe does not contain tomatoes, but you will need good tomato paste, not burnt, natural without dyes in the composition. Preparation with pre-frying of vegetables, which improves their taste.

Ingredients:

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

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such utensils are available. Cook the onion in oil until translucent, but watch carefully so that it does not burn.

Peel the carrots, chop into strips, add to the onion, heat for a few minutes, transfer to a saucepan for cooking the dressing, if you have already used a saucepan.

Grate the beets into strips and add to the rest of the vegetables. Immediately cut the bell pepper, freed from the entrails. Pour in after the beets, stir and pour in the recipe water. Cover the pan and simmer the vegetables for a quarter of an hour.

Add pasta, salt, add prescription sugar to the borscht. Simmer for another ten minutes.

Add vinegar, use a table product with a concentration of 9%. Stir, boil for a minute and you can place the borscht in sterile jars. Roll up and turn over.

In this option, you can use home-boiled tomato, but you will have to increase the amount and reduce the water.

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

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

Ingredients:

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

How to cook

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

Grate the beets and pour into the tomato. Chop the pepper and add it afterwards. Cook vegetables and tomatoes for 20 minutes.

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

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

You can prepare this borscht even faster if you immediately pass all the ingredients through a meat grinder and then boil it.

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

This recipe produces a fairly large portion of the product. You will need a saucepan of about 20 liters. If necessary, we reduce products proportionally. We take white or red beans at our discretion, fill them in the evening and soak them in cold water.

Ingredients:

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

How to cook

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

Chop the onion. Heat vegetable oil until almost smoking. Add onion, sauté.

Grate the carrots, add to the onions, stir, cook for another five minutes. Vegetables will no longer fry due to the large quantity.

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

Grate the beets and place in a saucepan. Let everything cook while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same stage, chop the pepper. Add everything together to the pan with the boiling vegetables. Prepare the dressing until it boils; the cabbage will settle and reduce in volume.

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

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

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

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

Ingredients:

kilogram of beets;
700 g carrots;
35 g salt;
700 g onions;
350 g pepper;
35 g vinegar;
110 g butter;
110 g paste.

How to cook

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

Transfer everything into a slow cooker with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open and look at the vegetables. If they have softened, then add vinegar, stir, simmer for another couple of minutes, and put into jars. If the vegetables in the borscht are still a little tough, simmer until desired.

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

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

Very often borscht is prepared without beets, adding only tomato. This is not prohibited; the recipe is for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

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

How to cook

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

Add shredded cabbage and pepper, cover, wait until the vegetables settle.

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

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

Instead of fresh tomatoes, you can use diluted paste. In this case, the amount of product and water must be determined independently, since the concentration varies.

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

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

Ingredients:

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

How to cook

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

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

Chop the carrots and onions, fry in oil until the onions are transparent. Transfer to a saucepan. Immediately add salt and sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Stir and place the borscht into sterile jars.

It is often recommended to not only turn the jars over after twisting, but also wrap them. In fact, when laying out the boiling mass, you don’t have to do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

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

Ingredients:

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

How to cook

Place peeled and chopped vegetables (onions, carrots and beets) into the heated oil one at a time at intervals of five minutes.

Twist the tomatoes with hot peppers and add the puree to the vegetables. Stir and boil for a quarter of an hour.

Add pepper, salt and chopped garlic head. Cook the borscht for another five minutes.

Step 4:
Pour in vinegar, boil for a minute, put into jars, screw on.

In fact, you can add all possible spices, dried herbs, ginger roots, aromatic cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when infused. You need to add laurel especially carefully. If the leaf is used in large quantities, bitterness will develop.

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

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

Ingredients:

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

Step-by-step recipe for classic borscht

The borscht will be tastier if the onion is lightly fried. Cut the peeled recipe quantity into cubes. Measure out the oil, pour into a large cauldron or saucepan, heat and add the vegetable. Sauté until translucent, then add grated carrots. Cook in oil together for another five minutes.

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

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

Twist the tomatoes, add the tomato to the total mass. You can immediately add salt and granulated sugar. Stir thoroughly. Throw in the chopped garlic and boil for 12 minutes. Readiness is determined by the vegetables. They should not remain rigid. There is no need to be afraid that the cabbage will become soggy; the tomato will not allow this to happen.

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

Use a large ladle to place the mixture into jars, filling the container right up to the neck. Immediately, before the mixture has cooled, put on the scalded lid, roll up the borscht, and turn it over.

Cans for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven, or add a little water and boil in the microwave. Simply washing with soda or laundry soap, as was done in ancient times, is not always effective, since the water itself may contain germs.