Russia has long been famous for borscht, but it is also prepared in Ukraine, Poland, and Moldova. That's why there are so many recipes for the first course. It is so popular that housewives prepare borscht dressings for the winter, and this allows you to cook your favorite dish in a matter of minutes.
Whether you cook lean borscht or in meat broth, the main components remain the same - cabbage, beets, carrots, tomatoes, onions. Each housewife takes a different ratio of products, supplementing them with other ingredients.
The initial stage of any closure is the preparation of all necessary components:
- the top leaves of cabbage are cut off and the stalk is removed, as well as all damaged areas; chop into 3-5 mm chips;
- beets for canning are taken young, dense, round in shape, with rich red flesh, without damage or signs of disease; Having cleared the tops, wash thoroughly, blanch for 15 minutes, then remove the skin; cut according to your preference - slices, plates, cubes, if there are no specific recommendations for the recipe;
- greens and damaged areas are removed from young carrots; wash, blanch in salted water for 5 minutes and cut into circles or chop;
- tomatoes should be fresh, ripe and preferably uniform in color; having rid the tomatoes of the stalk, they are washed and further processed taking into account the recipe;
- bell peppers (if they are included in the recipe) are firm, ripe, without damage; remove the stalks with seeds, blanch for 2 minutes and cut into strips, slices, cubes, etc.;
- It is better to take medium-sized spicy onions; having cleared the cover and root lobes, cut into half rings; Some housewives blanch for 3 minutes in boiling water before slicing, then cool under running water.
If the recipe calls for sautéing in vegetable oil, then the vegetables are not blanched before slicing.
The best recipes for borscht dressing for the winter at home step by step
Below is a selection of interesting recipes for borscht dressings. Taking them into service will really diversify your winter feast. You don’t even have to strictly adhere to the recipe, adding your own twist to the cooking.
Many housewives are accustomed to subjecting jars of vegetable mixtures to additional pasteurization. But if there is a cool storage place (with a temperature of 4-8 degrees), then this step can be ignored, following these instructions:
- tomatoes (2 kg) are ground in a meat grinder;
- beets (1.5 kg), sweet peppers, carrots, onions (1 kg each) are chopped in a food processor (or chopped by hand);
- vegetable oil (250 g) is poured into a saucepan with a thick bottom and first simmer carrots and onions, then add bell peppers, beets and tomatoes;
- bitter pepper (2 pods) finely chopped, after removing the seeds, and added to the vegetable mass;
- introduce acetic acid 70% (1.5 des.l.), salt (2 tbsp) and sugar (1 tbsp);
- add chopped herbs (dill, parsley) and simmer for 1 hour.
The finished dressing is hot packed into jars and immediately rolled up, after wiping the lids on the inside with vinegar. Turning the containers upside down, cover them with a warm blanket (fur coat) and allow them to steam for 24 hours.
Borscht dressing for the winter without sterilization: video
In Volyn, borscht is prepared with a minimum of ingredients. But, nevertheless, the dish turns out rich and tasty. The dressing for it is prepared in this way:
- cabbage (1 kg) chopped into strips;
- onion half rings (100 g) sautéed in oil;
- tomatoes (300 g) are baked for 10-15 minutes in the oven and rubbed through a sieve;
- all ingredients are laid out in layers in jars;
- prepare the marinade by adding salt, peppercorns, and bay leaves to the water to taste.
Fill in the refill and place 0.5 liter containers for sterilization for 25 minutes (liter containers for 35-40 minutes). The vegetable mixture is added to the prepared meat broth, boiled for 10 minutes and removed from the stove. When serving, put pieces of boiled meat on a plate, sprinkle with herbs and season with sour cream.
- beets (1 kg) are cut into strips and placed in a frying pan with vegetable oil;
- sprinkle with vinegar and sauté for 10 minutes;
- pour in water so that it covers the beets halfway, cover with a lid and simmer for 50 minutes;
- fresh tomatoes (10 pcs.) are grated, added to the beets and simmered for another 10 minutes;
- separately fry carrot sticks (6 pcs.), parsley root (3 pcs.) and onion half rings (6 heads) for 15 minutes;
- mix the ingredients and simmer for 10 minutes;
- packaged in jars and sterilized.
During the cooking process, stir the dressing constantly so that it does not burn. If the mass turns out to be too thick, add a little boiled water at the end and simmer for another 5 minutes.
Borscht dressing for the winter: video
The preparation for borscht can be made without cabbage by rolling other ingredients into jars. This is especially convenient for those who prefer to cook soups with sauerkraut. In this case, the following recipe will work:
- beet straws (1 kg) are sautéed in oil for 10 minutes;
- adding a little water, simmer for 1 hour;
- add tomato paste (5 tbsp) and keep covered for another 10 minutes;
- cut carrots (5 pcs.), parsley root (2 pcs.) and celery root (1 pc.), mix with onion half rings (10 small heads) and fry in oil for 15 minutes;
- All ingredients are combined and simmered for 10-15 minutes over low heat;
- at the end add sugar, salt, hot peppercorns, bay leaf to taste;
- After introducing a glass of 9% vinegar, after 5 minutes remove from the stove and pack.
Having rolled up the jars, wrap them in a warm blanket and keep them for a day or two. Then they are taken out into the cold.
It is difficult to imagine real Slavic borscht not only without beets, but also without beans. Legumes give the dish a special richness. The dressing can be prepared according to this recipe:
- beans (600 g) are soaked for 8 hours, then boiled;
- beets into strips (1 kg) are stewed in vegetable oil;
- chopped onion (400 g) sautéed separately;
- combine beets and onions, add grated tomatoes (1 kg) and simmer for 15 minutes, adding salt and pepper to taste;
- at the end, add 2 tbsp. vinegar essence, mix well and remove from heat;
- The vegetable mixture is combined with boiled beans and the jars are filled.
Having hermetically sealed, the dressing is turned upside down and kept under a warm shelter for at least 24 hours. When cooking borscht, in addition to vegetable dressing, it is recommended to add some dried mushrooms to the pan - this will give the dish an amazing aroma.
Dressing for borscht with beans: video
Bell pepper complements dishes with vitamin content, so this vegetable will not be out of place in borscht. The recipe gives the average amount of product. Those who like sweetened borscht can increase the amount of pepper slightly. The dressing is prepared in this way:
- unblanched beets (1 kg) and carrots (400 g) are cut into strips and placed in a non-hot oven for 1.5 hours (lightly sprinkled with vegetable oil);
- bell peppers (3-4 pcs.) and onions (200 g) are sautéed in a frying pan;
- mix the ingredients, add a glass of vegetable oil and put on the stove to simmer for 20-30 minutes;
- tomatoes (200 g) are finely chopped and added to the vegetable mass;
- adding acetic acid 80% (1 tsp), simmer for 10 minutes.
The dressing packaged in jars is sterilized by keeping 0.5 liters for 40 minutes, 1 liter for 60 minutes.
Dressing for borscht for the winter with sweet pepper: video
In the recipes described above, fresh tomatoes can be replaced with tomato paste. Or use these instructions for preparing a delicious borscht dressing:
- carrots (1 kg) and celery roots, parsley, parsnips (100 g each) are soaked in cold water for 15 minutes, then peeled, cut into strips and fried;
- onions (400 g) are chopped into rings 5 mm thick and sautéed until golden;
- cabbage (1 kg) is chopped and kept over steam for 1 minute;
- fried vegetables are placed in a pan;
- add chopped herbs (at your discretion) and salt (60 g);
- keep on fire for several minutes with constant stirring;
- tomato paste (1 can of 0.5 l) is diluted with boiled water, doubling the volume;
- put on fire and heat slowly, adding chopped red bell pepper (3 pcs.);
- add sugar (65 g), 3 peas each of bitter and allspice to the tomato, remove from heat after 5 minutes;
- Cabbage is added to the vegetable mixture and everything is poured with tomato, mixed and packaged.
Since some of the components have cooled down, the jars with the dressing are sterilized: 0.5 liters - 70 minutes, 1 liter - 1.5 hours.
Dressing for borscht with tomato paste: video
Several recipes without vinegar have already been described above. It is also not used in what is proposed below, so it is recommended to carry out sterilization at the end for at least 50 minutes (for 0.5 l) even if stored in the cellar:
- rummage separately beets (1.5 kg), carrots (1 kg) with white roots (150 g), red bell pepper (0.7 kg), onions (4 pcs.);
- combine the ingredients, add chopped herbs, salt (1-2 tbsp);
- Heat tomato sauce (0.5 l), diluted with water, over low heat.
The vegetable mass is packaged in jars, filled with tomatoes and placed for sterilization. You can replace store-bought sauce with homemade one by boiling fresh tomatoes (1 kg) by half. Add bitter and allspice peppers to the tomato mass to taste.
This recipe is designed for a large volume of winter preparations. The recipes presented here can also be calculated to select ingredients for 3 kg of beets (this is approximately 60 medium-sized root vegetables). Below is a dressing algorithm based on which you can cook borscht according to an old Russian recipe:
- the beets are boiled in salted water, cooled, peeled and chopped;
- carrots (3 kg) and celery roots (0.5 kg) are grated;
- green beans (1.5 kg) and cabbage (3 small heads) are chopped and steamed until soft;
- onions (1.5 kg) are fried in oil, adding ground red pepper to taste;
- 10 kg of tomatoes are twisted in a meat grinder and boiled by 1/3, not forgetting to add salt to taste;
- All vegetables are evenly packed into jars, vinegar is added to each jar (0.5 l - 1 tbsp), a bay leaf is added and tomato is poured over it.
Pasteurization time is 30-40 minutes. If desired, you can put another 1/2 chopped (but not crushed) clove of garlic and 2-3 peas of allspice (cloves) into the jars.
The beauty of modern kitchen appliances is that it allows you to make preparations that are harmless to the body (you can forget about cholesterol). A multicooker is a great help in everyday life. The ingredients for preservation prepared in it do not require subsequent pasteurization, which already facilitates the preparation process.
In this recipe, cabbage is excluded, the remaining ingredients (onions, carrots, beets) are taken in equal quantities - 10 pieces each. You will also need ripe tomatoes (3-4 pcs.), herbs (3 bunches) and garlic (1.5 heads). The entire procurement process looks like this:
- in the “frying” mode, sauté the chopped onion for 5 minutes;
- add chopped root vegetables and fry for another 15 minutes;
- then add chopped tomatoes without skin;
- by switching the multicooker to the “Stew” mode, steam the vegetables for 15 minutes;
- add chopped garlic, herbs and, if desired, black pepper;
- simmer for another half hour.
Once the product has cooled completely, it is packaged in plastic portioned containers and stored in the freezer.
Dressing for borscht for the winter in a slow cooker: video
The variety of recipes allows each housewife to choose a dish that is more acceptable to her. But you shouldn’t stop there when creating your culinary masterpieces.
Ingredients:
- Beetroot - 2 kilograms
- Onions - 0.5 kilograms
- Sweet red pepper - 0.5 kilograms
- Carrots - 0.5 kilograms
- Tomato juice – 500 ml
- Hot pepper - 1 piece
- Garlic - 5 cloves Vinegar 3% - 0.25 cups
- Vegetable oil (sunflower) - 1 cup
- Sugar - 0.5 cups
- Salt - 0.5 tablespoons
Preparation:
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.
Dressing for borscht for the winter
Ingredients:
- 3 kg beets
- 1 kg onions
- 1 kg carrots
- 3 kg sweet pepper
- 2 kg tomatoes
- 1/2 tbsp. l. Sahara
- 1/4 tsp. citric acid
- 150 ml. 9% table vinegar
- 3/4 cup vegetable oil
- 3 bay leaves
- 1 bunch of parsley and dill
Step-by-step recipe with photos:
- Prepare products:
Place jars for sterilization. We peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.” Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable. Peel the onions.
Grate the beets on a coarse grater. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from the beets and does not impart any particularly valuable qualities to the borscht.
Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic. Cut the tomatoes into small cubes or puree them in a blender.
The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise.
Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.
2. Preparation:
Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.
Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we must not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.
Simmer the winter borscht dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.
After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.
Place the borscht dressing into a pasteurized jar and cover with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature. 
Universal vegetable dressing for the winter with beans
This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.
Products:
- Beans – 0.5 kg
- Tomatoes – 1.5 – 2 kg
- Bell pepper – 1 kg
- Carrots – 1 kg
- White cabbage – 2 kg
- Sunflower oil – 0.5 l
- Salt – 3 tbsp. l.
- Sugar – 1.5 tbsp. l.
- Vinegar 9% - 150 g.
Yield: 12 half-liter jars.
Preparation:
First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, rinse and grate on a coarse grater. Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.
Place the prepared dressing in sterile jars, place them on the lids, and wrap them up.
Vitamin borscht dressing
This dressing can be used in winter for first and second courses.
1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, finely chop and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars of dressing. 
Vegetable soup dressing for the winter
This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter. The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, the greens can be any kind you like. You can also chop celery and hot fresh pepper into the dressing.
Products:
- 1kg carrots
- 1kg onions
- 1kg bell pepper
- 1 kg of tomatoes.
- 2 bunches of dill and parsley ~ 300g
- 500-700g rock salt
Preparation:
Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens. Now we need to mix it all. To make mixing easier, I put half the ingredients except the tomato and half the salt in a bowl and mix gently. Add the tomatoes and mix gently again. Use your hands to avoid crushing the vegetables too much and squeezing the juice out of them. I load the remaining vegetables and salt into the basin and mix thoroughly again. Taste for salt - it should be very salty. Wash the jars with hot water and wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years
Recipe for making pickle soup for the winter
You will need:
- 1.5 kg fresh cucumbers,
- 500 g of onions and carrots,
- 300 g tomato paste,
- 250 g pearl barley/rice,
- 125 ml vegetable oil,
- 100 g sugar,
- 50 ml vinegar,
- 2 tbsp. salt.
Preparation:
How to make a preparation for pickle. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.
By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations! 
Dressing for borscht and winter soup with tomatoes
We will need:
- Onion – 1.5 kg
- Carrots (red) – 1 kg
- Pepper – 1.5 kg
- Tomatoes – 3 kg
- Vegetable oil – 0.5 cups (less possible)
- Salt - to taste
Preparation:
Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but the appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.
While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.
Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures. 
Recipe for spicy borscht dressing for the winter
Ingredients:
- 3 kg each of beets, tomatoes and sweet red peppers
- 2 kg of onions and carrots
- 6 heads of garlic
- 4 pods of hot pepper
- 2 cups vegetable oil
- 1.5 cups sugar
- 5 tbsp. salt
Cooking method:
How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes over medium heat.
Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.
Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste. 
Winter dressing for borscht with cabbage
Many housewives prefer to prepare preparations for soups. After all, in the summer it is much easier to buy all the necessary products, and you get a ready-made dish that you just need to add to the hot broth and the borscht will be ready within a few minutes.
Ingredients:·
- Tomatoes -1 kg;
- Beetroot - 1 kg;
- Sweet pepper - 1 kg;
- Carrots - 700 grams;
- Cabbage - 1 piece; ·
- Onion - 700 grams;
- Hot pepper - optional;
- Vegetable oil;·
- Salt and sugar to taste.
Preparation:
To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.
The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them. Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell peppers.
Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to prevent them from becoming overcooked.
Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color. 
Borscht dressing for the winter from beets
It’s very convenient in winter - you open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew – it’s a matter of minutes!
Yield: about 12 cans of 0.5 l each
Ingredients:
- beets 3 kg
- carrots 1 kg
- onion 1 kg
- sweet pepper 1 kg
- tomatoes 1 kg
- 1 cup of sugar
- 3 tbsp. salt
- 1 cup vegetable oil
- 125 ml (half a thin glass) vinegar 9%
Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots in the same way
Cut the pepper into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up. In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.
The beginning of autumn is a golden time for preparing vegetable salads and marinades for the long winter. A neighbor shared this recipe for borscht dressing with me - every time I open a jar and try the aromatic borscht, I remember it with gratitude. This borscht dressing is without cabbage; I think it’s still better to add fresh cabbage, since now it’s in stores all year round. The bell pepper included in the dressing makes the borscht very flavorful. If I cook from fresh ingredients, I always prepare the broth with sweet pepper. In general, I highly recommend trying to make this delicious borscht dressing for the winter, you won’t regret it! The dressing will greatly speed up the process of preparing delicious borscht for the whole family if you are short on time.
To prepare 12 half-liter jars of borscht dressing we will need:
- 3 kilograms of beets;
- one kilogram each of carrots, onions, bell peppers and ripe
- fleshy tomatoes;
- half a glass of 9% vinegar;
- 1 cup of sugar;
- 3 tablespoons salt;
- 1 cup refined sunflower oil.
How to make borscht dressing for the winter
Wash and peel the vegetables, remove the core and seeds from the pepper, and dry the tomatoes. Chop and layer in a wide saucepan;
Three beets and carrots on a grater with large holes;
Cut the onion into quarters of rings;
Cut the pepper into halves and chop into thin strips;
Cut the tomatoes into half rings.
Sprinkle the chopped vegetables with salt and sugar, add oil and vinegar. Leave for half an hour so that the vegetables release juice.
Place the container on low heat and heat the vegetable stock until juice appears. Then increase the heat, bring the mixture to a boil and simmer over low heat for about 25 minutes. Place the hot vegetable mixture in clean, heated jars, roll them up, turn them upside down and wrap them up. Store in a cool, dark place.
I really like making blanks. These are the ones that reduce cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. He opened the jar and fed the family. And now I’ve also started sealing the borscht in jars for the winter. It's also convenient. The vegetables are already prepared, all that remains is to lower them into the broth and add spices. As a result, you will spend only 20 minutes on a delicious soup, provided you have prepared the broth in advance.
Of course, the recipes are all different, we can put cabbage in the borscht dressing and replace the tomatoes with tomato paste. Or we can actually prepare a hearty dish if we add some beans. In general, today I have made a selection of 6 recipes that (in my opinion) are the most successful and are ready to satisfy every taste. After all, some people like red soup with sourness and add vinegar, while others do without it.
I also like this preparation for the winter because it collects all the ugly vegetables: small, twisted carrots, small beets. The appearance does not affect the taste at all, and we have an almost waste-free production.
One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close a half-liter bottle, you can immediately use it for three liters of water. Only the potatoes will need to be cut. And we’ll put everything else, even the cabbage, in jars.
By the way, I would like to draw your attention to the fact that you should not use enamel dishes for stewing vegetables. The dressing in it constantly burns. Based on the experience of many housewives.
Jars can be used of any size, but it is always more convenient to empty a half-liter or 700 gram container. Rather than opening a two-liter bottle and being afraid that the remaining product will become moldy.
You can use any lids. But for storage in an apartment, it is better to take metal ones with a screw or a locking key.
There are many ways to prepare vegetables: they can be cut into cubes, strips, or twisted in a meat grinder or blender. It's up to your taste. My family likes their soup to have something chewy. My husband explains this by saying that he gets full faster this way. Well, maybe.
Compound:
- 1.2 kg beets,
- 900 g cabbage,
- 600 g bell pepper,
- tomatoes - 900 g,
- 500 g onions,
- 500 g carrots,
- vinegar 9% - 4 tbsp.,
- 1 tbsp. granulated sugar,
- salt - 1 tbsp,
- 120 ml sunflower oil,
- 8 cloves of garlic.
We wash the tomatoes and cut them into slices. We put them immediately into a large container in which they will be stewed.
We cut out the tail and seeds from the peppers and cut them as usual.
Cut the onion into pieces or half rings.
Chop the carrots on the middle side of the grater. Remove the peel from the beets and chop into pieces.
Pour half a glass of sunflower oil into a common container with vegetable mass.
And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.
During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.
As soon as the vegetable mass begins to boil, pour in the vinegar.
After 45 minutes, add salt, sugar, chopped garlic and cabbage to the vegetables.
Stir and simmer for another 10 minutes without removing the lid.
Place the vegetable mixture in sterile jars. Place a knife under the glass container to prevent it from cracking.
Screw on the lid and wait for the containers to cool.
Bon appetit!
Preparation for borscht for the winter with cabbage and tomato paste
Autumn, daylight hours are waning, there are drops in temperature at night, and therefore many housewives are already picking green fruits from tomatoes. They are put in the closet to turn red.
But, you see, those tomatoes that grew in summer and are saturated with the sun are much more aromatic and tastier. Therefore, if you are preparing a dressing for borscht in the fall, you can add tomato paste. It will add the desired sweetness and color to the entire preparation.
Composition for 5 liter container:
- 500 g sweet pepper,
- 5 onions,
- 550 g carrots,
- 1 kg of tomatoes,
- head of cabbage,
- beets - 800 g,
- 10 garlic cloves,
- 2.5 tsp salt,
- granulated sugar - 4 tsp,
- 6 tbsp. tomato paste,
- 6 tbsp. vinegar 9%,
- 130 ml sunflower oil.
Let's start with the onion. We clean it, cut it as you like and fry it in vegetable oil until soft. This will take 5 minutes.
Chop the carrots and place them on the onion. Fry for another 4 minutes.
We take all the substandard tomatoes and grind them in a blender.
Remove the seeds and chop the pepper.
Place the tomatoes and peppers in a common pan and cook covered for about 8 minutes.
Then we grate the beets and send them to simmer.
Add vinegar, add salt, sugar and cook under the roof for 30-35 minutes.
Then chop the cabbage, garlic and tomato paste. Simmer for 10 minutes.
We fill sterile jars and disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that germs do not get into the preservation.
And screw the lids on the containers. We wait for the gas station to cool completely and put it in the basement for storage.
A very tasty recipe for preparing beans for long-term storage.
I really like salads with beans. Both canned and regular. I love the soft feel of these beans.
This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be placed in a pan with plain water and boiled. The soup comes out even faster.
Compound:
- 1.2 kg beets,
- 1.2 kg tomatoes,
- 500 g peppers,
- 600 g carrots,
- 400 g onions,
- 250 ml sunflower oil,
- 90 ml vinegar 9%,
- salt - 1 tbsp,
- 100 g granulated sugar,
- 0.3 kg beans.
Fill the beans with cool water, it is better to do this in the evening.
In the morning, pour them into a saucepan and fill with water so that it covers the beans somewhere on the knuckle.
Place on the stove and boil until almost done and drain off all the remaining liquid.
Now let's move on to the rest of the ingredients. Wash the carrots and beets thoroughly, peel and grate them.
We wash the pepper, remove the center and cut into strips. Chop the onion into half rings.
We pass the tomatoes in a food processor or using a meat grinder.
Pour tomatoes and vegetable oil into a common pan.
Bring this mixture to a boil, then add the beets. To prevent it from losing color, pour 40 grams of vinegar on it.
Stir, bring to a boil and cook for 10 minutes.
Then add the onions and carrots and cook again for 10 minutes.
All that remains is to add pepper, beans, sugar and salt.
Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour in another 40 g of vinegar.
We sterilize half liter jars.
We fill the containers to the top, roll up the lids with a special key and put them away for storage. This preparation is perfectly stored in the apartment.
In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.
How to cook borscht for the winter without pepper and cabbage (without sterilization)
Bell pepper has a peculiar taste; not everyone likes it. For example, my mother does not eat these fruits boiled or stewed. We plant it only for ordinary vegetable salads, to eat raw.
Naturally, that’s why we cook borscht without it. The composition of products that I have given in this recipe is the most suitable for my family. Because this is the soup we like to add fresh cabbage to. Naturally, I won’t put it in jars.
Ingredients:
- 2 kg beets,
- 1 kg carrots,
- 1 kg of onion,
- 2 heads of garlic,
- tomato paste - 380 grams (1 can),
- sunflower oil - 200 grams,
- 250 ml water,
- vinegar 9% - 4 table. spoons,
- granulated sugar - 2 table. spoons,
- salt - 1 table. spoon.
Spices:
- ground black pepper,
- dried parsley and dill,
- Bay leaf.
Cut the onion into pieces. Fry it in a hot frying pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. Add parsley, pepper and dill.
Add 70 g of tomato paste to this mass, mix and simmer for another 5 minutes.
Using a food processor, chop carrots and beets.
Pour carrots and beets into the pan. Pour in 1 glass of water so that the vegetables give more juice. We are waiting for the mixture to boil.
Then pour sunflower oil into it, add onion and tomato.
Pour in vinegar and season with salt and sugar.
And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, add bay leaf.
Place the mixture into sterile jars and cover with lids.
You can also store it at room temperature.
Borscht dressing made from beets without tomatoes - “Finger lickin’ good” recipe
No tomatoes? Well, you can take tomato paste. Just read its composition carefully before purchasing. There should not be anything unnecessary, such as modified starch and other nonsense.
We also remove the acetic acid and add a little lemon for taste. At the same time, it will also act as a preservative.
Ingredients:
- vegetable oil - 500 ml,
- citric acid - 0.5 tsp,
- 6 tbsp. tomato paste,
- beets - 2.5 kg,
- onion - 500 g,
- sweet pepper - 500 g,
- salt – 1 tbsp, granulated sugar – 1.5 tbsp.
Cut the onion into cubes or grate it.
Pour a little oil into a deep frying pan and fry the onion until softened, add grated carrots to it.
Cook for 5 minutes.
Grate the beets on a coarse grater.
Place the beets in the heated oil. Place the chopped pepper on it.
And then stewed onions and carrots.
Turn on low heat and simmer until the beets give juice. This will take about 30 minutes.
Then add tomato paste. Pour in salt, sugar and a little citric acid. Cook for another 20 minutes.
We taste it and put it in jars without removing the pan from the heat. If your beets have given too little juice, the dressing can be diluted with water and boiled.
Video recipe for making dressing without vinegar in jars
This recipe is suitable for people with high stomach acidity. For whom the word “vinegar” immediately causes an attack of heartburn. But this does not mean that you need to give up borscht!
There is a wonderful video recipe for making a delicious dressing.
The video describes the entire process step by step, in great detail and clearly. I think it won’t be difficult to reproduce these steps in your kitchen and with your own products.
Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!
When seasoning borscht in winter, you don’t always have cabbage, tomato or beets on hand.
To simplify your task of preparing borscht, you can prepare vegetables in the summer that will help you out in the winter. Why prepare a dressing for borscht if vegetables are sold all year round and at very affordable prices, you ask. The answer is simple: all the vegetables that make up the dressing will be homemade, autumn and without nitrates (those who have their own garden are even luckier), and not greenhouse vegetables bought in the store in winter.
Even if you don’t have a summer house, it won’t be difficult to buy your own local tomatoes and carrots from grandmothers at the market. With this recipe for borscht dressing, you can prepare pickled vegetables for the whole long winter, and you won’t have to worry about them wilting or drying out. The recipe does not require frying anything; the dressing is prepared simply: the vegetables are stewed and then rolled.
2 kg of carrots - on a coarse grater,
2 kg. onion - half rings,
2 kg tomato - slices.
Fry everything separately in vegetable oil.
2 kg. Boil the beets - on a coarse grater,
Boil 3 cups of beans.
Mix all.
Add -
0.5 l. vegetable oils,
0.5 l. warm water,
1 cup of sugar,
100 grams of salt (3 tablespoons)
150 g vinegar.
Stir and simmer for about 30-40 minutes, put into jars and roll up. Output 6.5 - 7.0 liters. The salad itself is delicious, and the borscht made from this salad is delicious.
Refueling *All for 500*
You will need:
5 kg beets,
1.5 kg tomato,
500 gr. sweet pepper,
500 gr. Luke,
500 gr. carrots,
500 ml sunflower oil,
200 gr. Sahara,
200 gr. 9% vinegar,
200 gr. garlic,
60 gr. salt,
dill 2-3 umbrellas.
Preparation:
Grind the tomatoes through a meat grinder with garlic. Add butter, salt, sugar - put in a saucepan on the fire, then add beets and carrots (grated), pepper, cut into half rings, dill.
This should simmer for 10-15 minutes. Chop and fry the onion, add to the brew, and boil for another 10 minutes. Before finishing, add vinegar and mix well. Quickly place in sterilized jars, removing the dill, roll up and tighten. Cool slowly under blankets. Stands at room temperature.
Source: vk.com/miridey
Dressing for borscht “Torchin at home”
Ingredients
Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves
Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons
Preparation
What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.
1. We wash all the vegetables mentioned above, cut them, and then we will need the help of a meat grinder - we will pass all the ingredients through it.
2.Now add butter, sugar, vinegar, salt and put on fire for about an hour.
3.After the vegetables for our dressing have been cooked, put it in jars and enjoy the wonderful taste!
I think that you will like the “Torchin at home” borscht dressing primarily because of its incredible ease and speed of preparation.
Borscht dressing
Products
(Net weight shown)
Tomatoes - 1 kg
Onion - 1 kg
Carrots - 2 kg
Cabbage - 1 kg
Beetroot - 1 kg
Salt - 2.5 tbsp.
Sugar - 1/2 cup
Vegetable oil - 1 cup
Vinegar 9% - 3/4 cup
How to make borscht dressing for the winter with cabbage:
1. Cut tomatoes into half rings (slices), onions into half rings, cabbage into strips. Grate carrots and beets on a coarse grater.
2. Place everything except the beets in a saucepan, add all the spices except vinegar. Boil.
3. After 10 minutes, add beets and vinegar and boil for another 7 minutes.
4. Place hot in sterilized jars and roll up.
Borscht dressing for the winter is ready.
Bon appetit!!! And have a delicious mood!!!
