Preparing borscht for the winter in jars. Borscht dressing for the winter - recipes with beets - different preparation methods Recipe for prepared borscht

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

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

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

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

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

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

Preparing a set of products

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

I indicated the weight of vegetables in peeled form.

Preparing winter accompaniment for borscht

1. Peeled beets, carrots and onions need to be cut into strips. A combine harvester will be a good helper here. Those who don’t have a grater. You can, of course, do it with your hands, but it will take longer.

   

2. Place the cuttings in a large dish - a saucepan, a bowl. For this amount of vegetables you will need 16 liters of dishes.

   

3. Add oil, 30 ml. vinegar. Pour in water.

   

4. Stir the mixture, cover the pan with a lid, and place on low heat. Simmer for 15 minutes.
5. At this time, get rid of the tomatoes - get a puree from them, preferably without seeds. You can grind it with a meat grinder or a blender - whoever has what. Even a grater will do. A sieve will help get rid of the grains.

   

6. Place the tomato puree in a saucepan, pour in the remaining vinegar.

   

7. Add sugar, salt and spices. Mix.

   

8. Simmer for 45 minutes. As you correctly understood, the total extinguishing time is within one hour.
9. Distribute the hot dressing into sterile jars and roll up.

   

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

Recipe for winter borscht dressing with beets and beans

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

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

Product Set

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

How to cook

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

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

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

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

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

Required Products

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

Cooking process

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

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

Vegetable dressing for borscht for the winter

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

What you need to prepare

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

Preparation

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

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

Fresh borscht dressing for the winter without cooking

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

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

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

List of products

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

Preparation

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

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

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

Dressing for borscht for the winter with bell pepper

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

Required Products

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

Preparing the dressing

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

Add to borscht for health. Enjoy!

Borscht dressing for the winter made from beets and garlic

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

Ingredients

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

Step by step process

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

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

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

Making borscht is a real lifesaver for housewives. It saves not only time, but also money. You can add vegetables not only to borscht, but also to meat or even salads. Despite the long cooking time, the original products retain all their benefits. The vegetable mixture contains a small amount of calories, only 80 kcal per 100 grams.

Preparing borscht for the winter in jars with cabbage - step-by-step photo recipe

Very convenient preparation for the winter. To season the borscht, just simmer the canned cabbage with a small amount of tomato paste, and then add it to the pan with the broth and potatoes.

This salad can be prepared without sterilization, but it is better to store it in the cold. Be sure to simmer the vegetables for 20 minutes over moderate heat. The jars should be filled and sealed very quickly, before the mixture has cooled down.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 5 servings

Ingredients

• White cabbage: 1 kg
• Carrots: 200 g
• Onion: 200 g
• Sweet pepper: 5-6 pcs.
• Tomato puree: 0.75 l
• Salt: 30-50 g
• Sugar: 20 g
• Pepper mixture: pinch
• Vegetable oil: 75-100 ml
• Table vinegar: 75-100 g
• Garlic: 1 clove
• Dill: half a bunch

Cooking instructions

Prepare vegetables for slicing: clean damaged areas, remove stems, and wash under running water.



Cut the onion and pepper into strips, grate the carrots using a grater.



Divide the cabbage heads into 2 or 4 parts and chop into thin shavings. For convenience, use a special grater or food processor.



Place the prepared ingredients in a wide bowl and mix.



Add half the amount of salt, press with your hands to release the juice.



Boil tomato puree with sunflower oil, add sugar and remaining salt. Boil for a few minutes, then add chopped herbs and chopped garlic. Finally, pour in the vinegar. Fill the jars 1/3 full with tomato marinade.



Place the chopped vegetables tightly, pressing lightly with a spoon. Add liquid if necessary.



Place covered jars in a saucepan with warm water. Heat canned food for 20 minutes from the moment the water boils in the tank.



Seal the pieces hermetically, let them cool gradually and store them in the pantry.



A simple variation without cabbage

You can make preparations for the winter without cabbage. Stock up on a good mood and the necessary products and start cooking.

Take:

• onion – 120 g;
• bell pepper – 1 pc.;
• carrots – 80 g;
• beets – 1 kg;
• butter - 2 cups;
• tomato juice – 500 ml;
• salt - optional.

What we do:

1. Pour tomato juice and oil into the pan. Add salt, stir, wait until it boils.
2. Wash the carrots, remove the top layer, and grate them.
3. Peel the beets and cut into strips.
4. Remove the peel from the onion and cut into cubes.
5. Place the prepared vegetables one by one in the pan and mix. Let it boil, after 10 minutes add the chopped bell pepper.
6. Continue to simmer the vegetable mass for about 30 minutes.
7. Place in sterilized jars and close with lids. Turn it upside down and store it “under a fur coat” until it cools completely.

The recipe does not include vinegar, which means that the product should only be stored in a cool room.

With beets

This recipe uses only beets. The result is a minimalist preparation, for the preparation of which you will need the following products:

• beets – 1 kg;
• water – 1000 ml;
• salt – 1 tbsp. l.;
• citric acid – 1 tsp;
• pepper, herbs - according to preference.

Preparation:

1. Wash the beets, put them in a saucepan and fill them with water. Cook for no more than 30 minutes so that the inside of the root vegetable remains raw.
2. Now put it in cold water, leave it like that for a while, then grate it.
3. Place into jars.
4. Boil water, stir citric acid and salt in it. Pour the marinade into jars.
5. Roll up the lids. After the workpiece has cooled, we put it in the cellar.

Beets canned in this way can be added to borscht or eaten as an independent dish.

With sweet pepper

Using this preparation, you will be able to reduce the cooking time of the first dish to 15 minutes.

Ingredients:

• medium-sized beets - 4 pcs.;
• large carrots - 4 pcs.;
• onion – 1 kg;
• tomatoes – 5 pcs.;
• bell pepper – 500 g;
• vinegar 9% - 3 tbsp. l.;
• water – 4 tbsp. l.;
• salt – 3 tbsp. l.;
• granulated sugar - 3.5 tbsp. l.;
• oil – 1 glass;
• bay leaf, pepper - to taste.

Yield: 9 500 ml jars.

How to preserve:

1. We wash the vegetables, remove the peel and core.
2. We pass the onion, beets and carrots through a meat grinder. Place the mixture in a saucepan and add water.
3. Add ½ part of the oil, vinegar, and a small amount of salt. We start cooking over low heat, after the vegetables give juice, increase it to medium. After boiling, reduce to low, cover and simmer for 15 minutes.
4. Grind the tomatoes in a blender.
5. Cut the pepper into strips, place it in a saucepan, along with the remaining salt and butter, sugar, laurel leaves and pepper.
6. Add tomato juice. After boiling, simmer for another 20 minutes, stirring occasionally.
7. We pack the vegetable mass into glass containers, roll up the lids, turn it upside down and store it in this form until it cools down.

With beans

To prepare the preparation for borscht with beans, you will need the following ingredients:

• beans – 350 g;
• onion – 7 pcs.;
• carrots – 10 pcs.;
• beets – 3 kg;
• white cabbage – 5 kg;
• butter - 2 cups;
• vinegar – 30 ml;
• salt, spices - to taste.

What we do:

1. Chop the washed vegetables.
2. Boil the beans until tender.
3. Grind the tomatoes with a blender.
4. Pour oil into a pan, fry the onion, then add carrots and chopped tomatoes. Add salt and spices.
5. We wait until the mixture boils, stirring constantly.
6. Place beets and cabbage in a saucepan. If the vegetables have released little juice, add water.
7. Almost at the end add vinegar and beans.
8. Remove the mixture from the heat as soon as it starts to boil.
9. Place into jars and seal.

The workpiece can be stored not only in the cellar, but also in the apartment.

Recipe for borscht for the winter in jars without vinegar

You can prepare the preparation without adding vinegar by having the following set of products on hand:

• beets – 2 kg;
• bell pepper – 1 kg;
• carrots – 5 pcs.;
• tomatoes – 6 pcs.;
• onions – 4 pcs.;
• vegetable oil - for frying;
• salt – 40 g.

Cooking steps:

1. We cut the washed and peeled vegetables into random pieces.
2. Place the onion and pepper in a frying pan with oil and cook over low heat.
3. Next we send beets, carrots and tomatoes. Cover the pan with a lid and simmer the vegetables for a quarter of an hour, stirring occasionally.
4. Add salt and simmer for another 10 minutes.
5. Place the finished salad in jars and seal tightly. Store in a cool place.

• Lubricate the lid with which you will roll up the jar with mustard, thanks to it mold will not appear on the surface of the salad;
• use 500 milliliter jars, that’s how much is needed for 1 pan of borscht;
• do not forget to sterilize the lids;
• Keep in mind that after frying, the vegetables will decrease in volume;
• When cutting bell peppers, remove the partitions, otherwise the workpiece may turn out bitter;

Elena 09/27/2018 8 12.3k.

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

In the fall, when we harvest vegetables from the garden, we realize that not all of them are suitable for long-term storage. Where to apply them? This type of 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 receive double benefits - you will save your family budget and save 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 added a jar of 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 peppers, onions and even herbs.

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 the products mentioned in the recipe, you get approximately 4.5 liters of vegetable dressing. It can be used not only for preparing first courses, but also as a delicious 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 use them to prepare various winter preparations. But in this case, we will not 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 jars.

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 is a real lifesaver for housewives. In winter, you can quickly and easily prepare a rich soup without resorting to store-bought ketchups and dressings. All you have to do is choose the right recipe for yourself.

Good luck with your preparations.

For wise housewives who are trying to make their work easier in the kitchen, wonderful recipes will come in handy. If you prepare these twists for future use, cooking lunch will be much easier. All vitamins, which are now contained in maximum quantities in only ripened vegetables, are perfectly preserved in homemade preparations. The result will be not only a vegetable preparation, but also a very useful one for replenishing an organism yearning for vitamins.

After all, it includes a whole vegetable mix: beets, cabbage, carrots, tomatoes, onions. Some housewives add: eggplants, bell peppers, potatoes, beans and even apples.

And in order for the dish prepared with borscht dressing to be aromatic, spices and herbs are added to it: allspice and black pepper, basil, marjoram, parsley, dill, celery. In short, there are a huge number of variations of this dish. Therefore, you can not be limited to today’s selection, but experiment, adding any ingredient you wish and thereby introducing a new note of taste into the recipe.

For preparation, it is better to take small-sized containers - half-liter jars. Then you can use it entirely when preparing soup for a large family.

If there is still some vegetables left in the jar, so that they do not spoil, transfer the rest into a plastic bag and freeze until next time.

Delicious and thick borscht in jars for the winter with beets, carrots and cabbage

The dressing according to this recipe turns out to be very tasty, it simply cannot be otherwise. It contains an assortment of different vegetables. The borscht from it will turn out thick and incredibly tasty. And it will be very easy to prepare your favorite soup, because it already contains shredded cabbage.

You can take different vegetables, even those that are not of standard quality (twisted carrots, small beets, overripe tomatoes). Because all of them are washed and peeled, and then processed in a food processor.

I also want to say that this is one of the simplest recipes for making borscht dressing.

Ingredients:

• 0.8 kg – beets
• 0.5 kg – tomatoes
• 0.5 kg - cabbage
• 0.5 kg - carrots
• 0.5 kg – onions
• 0.5 kg - bell pepper
• 2 tbsp. l. - salt
• 3 tbsp. l. – granulated sugar
• 100 ml - vegetable oil
• 100 ml - water
• 50 ml – table vinegar (9%)

1. First, let's prepare the vegetables. We clean the cabbage from the withered lower leaves, remove the stalk. We chop it on a shredder, or cut it with a sharp knife or chop it in a food processor with a suitable attachment.
   
2. Three washed and peeled carrots on a coarse grater. We send it to the cabbage.
   

   For dressing, it is very good to take a sweet and juicy orange root vegetable.

   
   

3. We do the same with the beets - three of them on a large grater. We send it to the vegetables.
   
4. We peel the onion and cut it into half rings or even smaller ones - quarter rings. Place in a common pan.
   
5. Cut the tails off the sweet peppers and clean out the seeds inside the pod. We cut it into 4 parts and then cut each into small strips. Add to other vegetables.
   
6. Cut the tomatoes in half, remove the hard part in the middle of the fruit and grind in a meat grinder. You can also cut them into small cubes or strips.
   

   Some housewives cook them according to the rules - scald them with boiling water so that the skin comes off. Personally, it doesn’t bother me in borscht. That's why I don't waste time on this option.

   Place them in a large cooking pan, add sugar and salt, pour in vegetable oil and water.
   

7. As soon as the vegetables boil, reduce the flame to moderate and simmer for 30 minutes, stirring with a spoon as needed.
   
8. At the very end of cooking, add vinegar and, after mixing the vegetable mass well, boil it for just a couple of minutes, immediately turn off the heat. By that time, the jars should already be sterilized. We put the dressing in the jars up to the neck and screw on the boiled lids.
   

When the workpiece has cooled completely, store it in a cool dark room or lower it into the cellar.

The best borscht dressing in a 3 kg jar of beets (without cabbage) - a simple recipe

This option makes an excellent borscht dressing from burgundy beets, orange carrots, juicy tomatoes, and aromatic sweet peppers. The soup will have a very beautiful ruby ​​color, improving your mood and appetite.

Ingredients:

• Beetroot – 3 kg
• Tomatoes – 1 kg
• Bulgarian sweet pepper – 1 kg
• Carrots – 1 kg
• Onions – 1 kg
• Vinegar – 125 ml
• Granulated sugar – 1 tbsp.
• Sunflower oil – 1 tbsp.
• Salt – 3 tbsp. l.

From this amount of products you get 12 cans of half a liter of vegetable dressing.

Congratulations on the fact that your reserves have been replenished with another successful vitamin option for the winter.

How to prepare finger-licking borscht for the winter with beans

Hearty beans will allow you to cook the soup even without meat, in vegetable broth. After all, this legume contains vegetable protein, which will compete with meat. This will serve as an excellent option for lean borscht, and more. For lovers of meat broths, this dressing will also be good.

Ingredients:

Note: these products make 8 0.5 liter jars of tasty and aromatic borscht dressing.

Wrap it in warmth and after cooling, store the workpiece safely in an apartment.

Recipe for borscht dressing with barley and fresh cucumbers

I offer another interesting version of borscht dressing, which is prepared from pearl barley and fresh cucumbers. Because of the pearl barley, it is also called winter pickle.

You can safely put overgrown, huge cucumbers into the pickle pot, which are not very tasty to eat. The same cannot be said about their presence in vegetable preparations, which make a wonderful hearty soup with barley. I have no doubt that your household will appreciate your efforts this winter.

Ingredients:

Video of preparing borscht dressing with tomato paste at home

This video provides a simple recipe for making dressing. It contains only four main ingredients - beets, carrots, garlic and onions, which are seasoned with tomato paste. This option will help you out if the tomatoes are not ripe due to a rainy and cold summer - the fruits have not gained sufficient sweetness and juiciness.

The big advantage is that the workpiece can be safely stored all winter in an ordinary apartment. It makes a very tasty borscht. Let's see how to make this wonderful dressing at home.

Borscht dressing will always help you out when you don’t have the energy or time to cook. It can be used not only for its intended purpose - to prepare borscht, but also eaten as a winter salad. Because this is really a very tasty, healthy and satisfying vegetable dish.

Friends, I’m always glad to see you on the pages of my blog, write comments, vote with stars, share your favorite materials with your friends by clicking on the social buttons, bookmark interesting recipes so as not to lose them. Best regards, Love.

A good housewife never wastes anything in her garden. And when you have to pull up the vegetable beds, a lot of small and hooked root vegetables appear. There is an idea for processing - borscht for the winter.

With a selection of original recipes, you do two things at once - harvest a non-standard crop and prepare a delicious vegetable dressing for winter from it!

Borscht for the winter in jars with beets and carrots

A simple recipe for classic borscht dressing for the winter. Prepared. The recipe involves many vegetables, but you can change the final composition of the ingredients.

Focus on your taste. Want to add a little more beets? Be sure to do this. But keep in mind that you should take exactly 5 kg of vegetables for the specified amount of spices.

Ingredients:

• carrots – 1 kg;
• onion (turnip) – 1 kg;
• sweet bell pepper – 1 kg;
• beets – 1 kg;
• 1 kg of tomatoes;
• refined vegetable oil – 300 ml;
• 5-6 tbsp. l. tomato paste;
• head of garlic – 1 pc.;
• citric acid – 1 tsp. (with a slide);
• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt (“Extra”).

How to prepare the dressing:

1. Prepare the selected vegetables. After cleaning and washing, cut into pieces.
2. Grind. Beets, carrots, grated. And the rest of the vegetables one by one through a meat grinder. Use a coarse or fine grid as desired.
3. Place vegetables in the pan - beets, tomatoes, peppers, carrots. Add oil and tomato paste. Also sprinkle with sugar and salt. Stir.
4. Place on moderate heat. Stir occasionally. Wait until it boils. Count down the time - exactly half an hour.
5. Add onion, garlic and lemon. Stir again. Simmer the mixture for half an hour at a low boil. Stir constantly.
6. In the meantime, you have time to rinse the jars in warm water and sterilize them. Don't forget to boil the lids.
7. Pack the entire preparation into jars. Seal tightly with lids. You will get 9 cans of 500 grams each. Turn the containers over onto their lids and cover them with a blanket. And when the dressing has cooled, put it in a cool place.

Advice - cook the dressing in a stainless steel or aluminum container. In such pans and vats, the thick mass will never burn when boiling. The same cannot be said about the enameled options.

For long-term storage, a basement, underground or cold pantry is suitable. Do you want to use the blank in the coming months? Leave the jars in the refrigerator.

Simple recipe with cabbage

Would you like to make a dressing with cabbage? There is a recipe! For preparation, take not selected vegetables, but those that are not suitable for long-term storage. So, even the most unsightly root vegetables will become a tasty and healthy dish.

In winter, add a jar of prepared dressing to the meat broth with potatoes almost at the end of cooking. The borscht will be excellent!

What ingredients will be needed:

• table beets – 1 kg;
• cabbage (white) – 1 kg;
• the same amount of tomatoes;
• 0.5 kg each of pepper, onion;
• carrots – 0.5 kg;
• 9% table vinegar – 5 tbsp. l.;
• sugar – 1 tbsp. l.;
• “Extra” salt – 1 tbsp. l. (with a slide);
• sunflower oil – 100-120 ml;
• tomato paste – 3-4 tbsp. l.;
• 1 head of garlic;
• a bunch of spicy herbs.

Preparation:

1. Start by peeling and washing the vegetables. After that, start slicing. Tomatoes - in quarters, sweet peppers and beets - in strips. Cut the onion into half rings and grate the carrots. Place the slices in a large saucepan.
2. Add oil. Place the pan over medium heat. As soon as the vegetables release their juices and the sauce begins to boil, reduce the heat to a low simmer. Cook covered.
3. In the meantime, chop the cabbage into strips. Finely chop the garlic. Don't want to see chunks of garlic in your borscht? Pass the teeth through a special press. Place the cabbage and garlic in the pan with the rest of the vegetables.
4. Add vinegar. Stir. Simmer covered.
5. Has it been 40-45 minutes since the sauce started boiling? It's time to add spices. Add sugar and salt. Add tomato paste and chop the herbs.
6. Mix the ingredients. Simmer for another 10 minutes.
7. Place the hot stock into sterilized jars. Immediately screw on the sterilized lids. Turn containers upside down. After 1-2 hours, have the jars cooled down? Refrigerate until winter!

Any cabbage will work for this recipe. Don't have cabbage on hand? Perhaps there is Brussels sprouts! The borscht preparation will be stunning. Use the dressing not only for cooking borscht, but also as a cold appetizer. Complete the salad with pieces of rye or black bread!

The most delicious recipe without vinegar

Do you want to prepare borscht dressing for the winter without vinegar? Right now! Use a quick and easy recipe with bell peppers and garlic.

Grocery list:

• 1 kg white onion;
• the same amount of carrots;
• table beets – 1 kg;
• red tomatoes – 1 kg;
• 3 bell peppers;
• 6-7 cloves of garlic;
• 1 tsp. lemons;
• 120 gr. tomato paste;
• 0.5 l sunflower oil;
• 2 full tbsp. l. Sahara;
• the same amount of salt.

Preparation steps:

Rinse and peel the vegetables. Do you have young carrots for cooking? Just scrub it with a brush and rinse under running water.

Grind beets, carrots, tomatoes and peppers in a food processor into small pieces. It should look like the food has been put through a grater. Place the vegetable mixture in a cup or pan for stewing.

Grind the onion and garlic in a blender into a puree. Set aside for now.

Add sunflower oil, salt, sugar, tomato paste, citric acid to the bowl. The latter will prevent the beets from changing color. Mix the ingredients. Place on low heat. Cover with a lid.

Simmer for half an hour. Add onion-garlic paste. Stir. Cook for another half hour. Don't want burnt vegetables? Be sure to stir the mixture.

Sterilize the jars (add a little water to each) in the microwave. Use maximum power. It will take 3-5 minutes. Boil the lids.

The cup should not be removed from the stove. Carefully place the hot vegetable mass into jars (it is convenient to use 300 or 500 gram containers - one jar for one pan of borscht). Cork it. Leave to cool at normal room temperature.

Do you want to try a more spicy, aromatic borscht? Prepare the seasoning! The following options are suitable: ground cardamom, cumin or dill seeds, ground pepper or mustard seeds.

Another variation on how to diversify the preparation is to add an apple. Sweet and sour autumn apple will be very useful in stewed vegetable dressing. Grind the peeled fruit pulp and simmer along with other ingredients.

Frozen dressing for bean soup

Every housewife has a moment when there is no time to peel and chop vegetables for first courses. And in winter I really want to please my family with delicious and healthy borscht! How to proceed? Take the aromatic roast out of the freezer and make a quick borscht.

Required Products:

• 3-4 heads of white onion;
• 400 g table beets;
• the same amount of carrots;
• 300 g bell pepper;
• 50 ml sunflower oil.
• tomatoes – 300 g;
• dry beans – 200 g;
• fresh herbs – 20-30 g;

Preparation step by step:

1. The list of products shows the weight of clean vegetables ready for cutting. Cut the onion into small cubes. Grind the carrots and beets through a grater. Or use a food processor. Grind the bell peppers and tomatoes into a puree.
2. In a tall, large saucepan, combine sunflower oil and onion. Sauté a little until transparent. Add grated vegetables and beans. Simmer for about 15 minutes.
3. Add vegetable puree from peppers and tomatoes. Cook for another 10-15 minutes.
4. At the end of stewing, add chopped herbs. Mix well. Cool.
5. For packaging, use regular plastic bags. Do you have any unwanted plastic jars? Use them to freeze. Place one portion of frying at a time. Tie the bags and put them in the freezer.

Don't have a cool basement or subfloor in your apartment? Preparing roasted food in the freezer is a great way to preserve the vitamins of autumn vegetables until winter.

Recipe with the addition of ripe tomatoes

Try making a soup dressing without pepper and vinegar! The preparation will be perfectly stored, but there is a secret in the recipe! Sour tomatoes are a natural preservative in the dressing. They prevent vegetables from spoiling and beets from losing color.

Ingredients:

• 500 gr. onions (turnips) and carrots;
• 1.5 kg (a little more) beets;
• 2-3 kg of ripe tomatoes;
• vegetable oil – 1 tbsp. (250 ml);
• coarse salt - to taste.

How to cook:

1. Grate the carrots and beets one by one. Finely chop the onion. Cut the ripe (you can take crushed) tomatoes into quarters, crush them with your hands. You will get tomato pulp. When stewing, the mush will boil down and the tomatoes will not be visible among the burgundy beets.
2. Heat vegetable oil in a cauldron. Add onions. Sauté for 10 minutes. Add carrots and simmer for another 10-15 minutes. Don't forget to stir.
3. Place the tomatoes in the cauldron. After 10 minutes, beets. Add some salt. Stir. Wait for it to boil. Then count down the time - 30-40 minutes.
4. Pack the finished dressing into jars. And after cooling, send it to the underground.

Don't want to strictly follow the recipe? Depending on your taste, add vegetables to the pan. Add a little more or less of some ingredient. Do you have any herbs left in your garden this fall? Be sure to send it for conservation.

There is another option - dry soup dressing. It's super easy to prepare. Finely chop or grate the vegetables. For 5 kg of vegetable mass add 800 g. coarse salt. Mix thoroughly. Place in jars and cover with nylon lids. Store in the refrigerator until needed.

Recipe with beets: calculation for 3 kg

You have a big family? Do you often cook borscht? Make borscht dressing in the fall. Enough for the whole winter! Vegetables are calculated at 3 kg. Together with the rest of the ingredients after stewing, you will receive exactly 11 kilograms of dressing.

What you will need:

• table beets – 3 kg;
• 3 kg of tomatoes, onions;
• bell pepper, carrots – 3 kg each;
• 1 liter of sunflower oil;
• 6 chili peppers;
• 1 tbsp. Sahara;
• the same amount of coarse salt;
• 100 ml table vinegar (9%);
• ground black pepper - to taste;
• 1 tbsp. water.

Preparation step by step:

1. Peel and rinse all vegetables. The ingredients list indicates the amount of peeled vegetables. Slice. Cut the tomatoes into pieces, then puree them in a blender. Chop the onion into fine cubes. Pass the carrots and beets through a grater. Cut the peppers into thin strips.
2. Heat the oil in a cauldron or large bowl. Sauté the onion. Add tomato puree and carrots. Place the beets and chopped peppers (sweet and bitter) into the cauldron. Simmer the mixture while stirring.
3. Add sugar and salt. Add ground black pepper to taste. Is the mixture in the pan starting to burn? Pour in a glass of hot boiled water and bring to a boil. Simmer for another 1 hour 15 minutes.
4. Pour in vinegar. Stir. Cook for another quarter of an hour.
5. Place the mixture in jars (use 500 or 700 gram jars) and screw the lids on tightly.
6. The recipe requires 9% table vinegar. Do you only have vinegar essence? Now we'll tell you what to do. Dilute 70% essence with boiled cold water in a ratio of 1:7 - 1 part essence to 7 parts water. You will get the same 9% vinegar.

An option to enrich the dressing with flavor is to use apple cider vinegar instead of table vinegar. It will be doubly beneficial if you use homemade apple cider vinegar.

Beet soup for the winter without carrots and tomatoes

Want to use soup beets for an appetizer or side dish? Please! Beetroot salad with lemon juice is great for preparing not only borscht.

Make a vinaigrette, cucumber salad or herring under a fur coat with it. Beets without carrots and tomatoes are a universal preparation. You will definitely need it!