Dressing for borscht for the winter Alenka recipe. Beetroot borscht dressing for the winter (borscht in jars): delicious recipes “You will lick your fingers. vegetable soup dressing

Do you cook borscht in jars for the winter? If not, then it's wrong! Fragrant, rich and very tasty dressing for beetroot borscht will become a real lifesaver, which will come in handy in many cases. And it is also a completely independent cold appetizer or a spicy vegetable salad that can be eaten just like that with a loaf of bread or served with meat dishes.

In addition to sweet and juicy beets, this dressing for borscht includes a fragrant onion with an expressive taste of bell pepper, a red-haired beauty-carrot, a decent amount of meaty tomatoes and fragrant garlic. Well, when all these seasonal vegetables (preferably from your garden) are combined, you get a truly fabulous bouquet of taste, color and aroma.

Probably some will convict me of laziness: they say, at any time of the year you can buy all the ingredients for dressing in the store. Why then waste time and roll up a gas station? Partly (but what is there, for the most part) it's true! Sometimes such inertia attacks me that I’m too lazy to even go to the same store. Especially in severe frost, when there is a snowstorm outside the window, and you really want something hot, tasty and satisfying. Borscht, for example.

And then she went down to the basement and brought home a magical jar of vegetable preparations. She boiled water or quickly cooked meat broth on the bone, threw a couple of potatoes into the pan and opened a jar of dressing ... Lavrushka, allspice, fragrant dill frozen in the summer in the freezer waits only an hour. Another 10 minutes and you can feed your family with fragrant hot borscht! Isn't that good luck for sloths like me?

By the way, another advantage of this wonderful gas station. It is clear that in winter almost all vegetables are sold in the store, but just think about what quality they are, how they are processed for long-term storage, and how much good they have left. And in our chic jars, albeit canned food, but cooked from fresh, sometimes only harvested vegetables. That's it!

Ingredients:

(1.3 kilograms) (700 grams) (500 grams) (500 grams) (400 grams) (200 milliliters) (80 grams) (1.5 tablespoons) (30 grams) (50 milliliters) (0.5 teaspoon)

Cooking step by step with photos:

Here is a set of products for preparing borscht 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 is suitable for any color, we take any oil (I have sunflower) refined, that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple in the same proportions, if% same.

In fact, there is nothing complicated in preparing the dressing: the most laborious thing is to clean and cut the vegetables. Undoubtedly, you can choose any convenient method of grinding, but I strongly recommend doing as I write below. Believe me, borscht, in which beets are cut into thin sticks, is much tastier than the one where vegetables are chopped on a coarse grater. Don't be lazy, you might thank me later. So, it is most convenient to clean all the vegetables and then weigh them - I already indicate the mass in the ingredients in 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 cook vegetables in parallel 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 dish, it will take more time. So, we will fry all the vegetables, and separately. Pour 100 milliliters of vegetable oil into the pan, put it on the stove over medium heat - let it heat up. Meanwhile, chop the peeled onion into small cubes. We put it in hot oil and fry, stirring occasionally, until soft, transparent, and then a beautiful blush and a pleasant aroma.

While the onion is frying, chop the sweet 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 saucepan, heat it up and fry the peppers. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly reddened. We shift it with a slotted spoon into a separate container so that as much oil as possible remains in the pan - we will fry the carrots on it.

Pepper followed the onion. You will hear the smell when it is ready, it will become soft, brown a little. We also take it out of the pan with a slotted spoon and transfer it to the onion. Quite a lot of oil will remain in the pan - we will fry the beets on it.

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

And finally, our main character - beets! With her, too, not everything is simple - you can’t get by with a grater. We will cut the beets into thin sticks. 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 an excellent practice in cutting food. Can you boast that you own a knife at 5+? Well, go ahead - you will improve your skills. We put the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over a fairly high heat for about 10-15 minutes. Beetroot takes the longest to cook, but, again, the young one softens much faster than the one that has already lain down for several months in the basement or on the counter of the store. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need quite a bit of citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

Carrots are ready for dressing - they are almost soft and browned well. Turn off the fire - let it wait in the wings right in the pan.

Depending on the age of the beets, roasting may take a different amount of time. I did not notice, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - just chopped them into a medium cube. To remove the skin or not - decide for yourself. If the skin is hard, make a cruciform cut on each tomato (from the side opposite the stalk) and place the vegetables in boiling water for a minute. After that, we take out the tomatoes and transfer them to a bowl of ice water - the skin literally slips off by itself. And then cut the tomatoes and add to the beets. We close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes partially turn into mashed potatoes and let the juice flow. 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.

After that, we introduce salt and sugar, mix thoroughly again and again prepare the beet dressing for borscht under the lid for about 15 minutes. I'm tired of reminding you to stir vegetables, right?

A real lifesaver for the hostess will be the preparation of borscht for the winter in jars. Her recipes are very different. It remains to choose the most suitable one for yourself and delight your home with a delicious rich soup prepared in record time all winter long.

The classic recipe for preparing borscht for the winter includes not only beets and carrots, but also cabbage. She prepares quickly and simply. For such a dish you need to take: 1 kg. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

1. All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a large grater.
2. Carrots and onions are fried until soft, after which the rest of the vegetables are sent to them. All together the ingredients are stewed for 12-15 minutes over low heat.
3. It remains to add a little more oil, water, salt, sugar and acetic acid. The mixture is stewed under a closed lid over minimal heat for about half an hour.

The resulting blank is poured into pre-prepared jars and rolled up with lids. The containers are turned over and wrapped in a blanket until completely cooled.

Recipe without vinegar

If you decide to prepare a borscht preparation without vinegar, then lemon juice (1 fruit) will help to replace this ingredient.

From such a “semi-finished product”, the soup will end up much tastier than from old stale vegetables. Also, for harvesting, you need to take the following ingredients: 1 kg each. beets and tomatoes, 400 g each of onions and carrots, 150 g fresh cabbage, frying oil, salt.

1. The beets are thoroughly washed, but not peeled. Vegetables are cooked over high heat until soft.
2. Onions are sautéed in butter or vegetable oil.
3. Tomatoes are poured with boiling water, get rid of the skin, and then cut into large cubes.
4. The carrots are grated, and the cabbage is finely chopped with a sharp knife.
5. All pre-prepared vegetables, except for beets, are stewed in a pan with thick walls for at least half an hour.
6. After the specified time, beets grated on a coarse grater are added to them, after which the mass is cooked for at least 15 minutes more.
7. It remains to add salt and vinegar to the ingredients and transfer the workpiece to sterile jars.

Such borscht can be both vegetarian and rich meat. It all depends on what additional components the hostess chooses for him in the winter.

In jars without cabbage

Surely there are those cooks who do not like cabbage in borscht. Especially for them, there are recipes without this vegetable. It is best to make such a preparation on meat broth (4 l.). You will also need to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g sea salt, 220 g sugar, 1 tbsp. vegetable oil.

1. First of all, all vegetables are washed, peeled and cut in any convenient way. Beets and carrots are best grated on a coarse grater.
2. After chopping, all vegetables are mixed in a deep container and thin slices of garlic are added to them.
3. Any vegetable oil, vinegar, meat broth, sugar and salt are mixed in a saucepan. Vegetables are laid out to them, and the container is sent to medium heat.
4. When the liquid boils, the heating temperature is reduced to a minimum, and all the ingredients are cooked for another 35-40 minutes.
5. The future borscht is poured directly hot into pre-prepared jars and rolled up.

If desired, cabbage can be added to the soup during further cooking.

Spicy borscht recipe

The recipe will most of all appeal to lovers of spicy savory dishes. Of course, you can not do without garlic (6-7 cloves) and hot red pepper (2 pods). In addition to them, for cooking the dish will also be used: 3 kg. tomatoes, 2 kg. carrots and white onions, salt, any seasonings and vegetable oil.

1. Tomatoes, along with hot red peppers, are passed through a meat grinder. The resulting puree will become the basis for the future borscht.
2. Chopped onions, carrots and beets are fried in vegetable oil until soft.
3. Vegetables are poured with tomato-pepper puree and stewed over low heat for about 1 hour. Already at this stage, you can add salt, your favorite seasonings and finely chopped garlic to them.
4. At the end of the specified time, the workpiece is rolled into cans.

As a seasoning, it is better to take a ready-made spice mixture designed specifically for borscht.

Borsch for the winter with beans

Borsch with beans always turns out to be especially satisfying. Legumes in it perfectly replace potatoes. In addition to 300 g of white beans, you need to take: 2 kg each. beets, white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each of salt and sugar, 170 ml. vinegar.

1. Beans are soaked in water overnight.
2. Beets, carrots, onions and pre-blanched tomatoes are chopped in any convenient way.
3. Boiling water and oil are added to chopped vegetables, as well as sugar, salt and vinegar.
4. The future preparation of borscht for the winter, along with beans, must be stewed for at least 40 minutes over low heat, and then rolled into jars after hot.

Some housewives decide to take canned beans for the recipe under discussion. But in this case, the workpiece cannot be stored for a long time.

Green Tomato Recipe

If the hostess had a lot of green tomatoes (2 kg.) in stock, then they can also be used to prepare a “semi-finished product”. You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g of sugar, 50 g of salt, 1 tbsp. l. vinegar, oil.

1. All vegetables are chopped and stewed in a pan with vegetable oil for at least 40 minutes.
2. It remains to add vinegar, salt and sugar to these ingredients, and then leave the mass on fire for another 25 minutes.
3. At the very end, the dressing is laid out in prepared jars and preserved.

Green tomatoes will make the appearance of borscht unusual and very appetizing.

With the addition of beets

If you want to make a classic borscht familiar to everyone from the prepared dressing, then you should take a large amount of beets for it (at least 3 kg.).

In addition to beets, you will also need to use: 1 kg each. fresh tomatoes, white onions, cabbage and carrots, 230 ml. table vinegar, 220 g sugar, 100 g salt, oil. It should be noted that beets for borscht for the winter should be sluggish, dense when pressed.

1. Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are rubbed on a coarse grater. You can make your task much easier by using a food processor.
2. The future dressing is stewed right in a thick-walled saucepan for at least half an hour (with the addition of vegetable oil).
3. After adding sugar, salt and vinegar, the ingredients are cooked for another 15 minutes.
4. It remains to spread the cow parsnip directly hot in prepared glass containers and roll up.

From the indicated amount of products, 7 liter jars of dressing should be obtained.

With sweet bell pepper

Sweet Bulgarian pepper will make the borscht special. It can also be used in the preparation of preparations for soup for the winter. It is allowed to use both red and yellow peppers (1 kg.). And besides: 1.5 kg. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

1. After preliminary grinding, all vegetables (except pepper) are placed in a cast-iron pan, poured with oil and stewed until soft.
2. After about 25-30 minutes, water is added to them, and the ingredients are brought to a boil.
3. After laying the Bulgarian pepper, the procedure is repeated again. After the next boil, you can add vinegar, sugar and salt to the pan. The mass is stewed over low heat for another 25 minutes.
4. At the very last turn, chopped parsley is placed in the container, and the liquid is brought to a boil again.
5. It remains to pour the future dressing into jars while hot and roll it up.

Best of all, the workpiece is stored on the bottom shelf of the refrigerator, in the cellar or basement.

In winter, every housewife will be able to open a dressing prepared according to any chosen recipe, add meat, potatoes or other ingredients to it and quickly get a delicious rich soup. She does not have to spend time chopping vegetables and frying them.

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if a jar of a special preparation has been stored up since the summer, it is enough to add it to the broth with potatoes, and the rich aromatic soup is already on the table. In addition to speeding up the cooking process of borscht, this winter twist can also be used as an independent snack.

Product selection

The one who believes that it is possible to make borscht dressing for the winter from any vegetable illiquid is mistaken. You can “dispose” crumpled or ugly tomatoes, bursting beet tubers or carrots into the workpiece, but here it is important to follow two rules.

1. Remove damage. All areas with traces of impacts, cracks, any spots must be carefully cut out. There should be no places with a modified structure on vegetables.
2. Throw out the mold. If there is at least a small “fluffy” area on the surface, you can’t eat the vegetable. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable, and how deeply they hit the flesh is unknown. If you think that heat treatment kills mold, you are wrong: it requires caustic chemicals. Therefore, throw away all affected specimens without regret.

If you do not follow these simple rules, then it is likely that your blanks will “swell up” or become moldy, and you will throw them away. This is at best. At worst, you may not notice the signs of incipient spoilage and run the risk of “earning” serious food poisoning.

Dressing for borscht for the winter: 10 recipes for a canned dish ...

Like the vast majority of spins, the borscht preparation for the winter undergoes heat treatment. In addition to the usual cooking or languishing in the oven, this can be done using a slow cooker or in a household autoclave - choose what is more convenient for you.

From beets

Peculiarities . Beetroot borscht dressing for the winter is a classic of the genre, because beets are present in most recipes for this preparation. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we are used to seeing in borscht.

Grocery list:

• beets - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onion - 0.5 kg;
• sugar - 100 g;
• salt - 70 g;
• refined sunflower oil - 300 ml;
• vinegar 9% - 70 ml;
• black pepper - 10 peas;
• lavrushka - a couple of leaves.

Instruction

1. Grate beets and carrots. If you use a "Korean" grater, then the dressing will look even more attractive.
2. Finely chop the sweet pepper.
3. Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
4. Cut the onion into cubes or quarter rings.
5. Combine the ingredients in an enamel bowl.
6. Bring slowly to a boil.
7. Simmer 40 minutes.
8. Sterilize the container in a convenient way.
9. Pour the dressing and roll up.
10. Turn the jars over, cover with a blanket and let cool until morning.

You can "play" with the proportions of the ingredients: try adding a pod of hot peppers, garlic, or your favorite spices to taste. If you don’t like onions, cook without it at all - the taste of the workpiece will not suffer from this.

with eggplant

Peculiarities . Eggplant is a unique vegetable rich in cancer-protective substances. And they also have a lot of fiber, so people with exacerbations of gastrointestinal diseases should better refrain from using them.

Grocery list:

• beets - 1 kg;
• sweet pepper - 200 g;
• eggplant - 200 g;
• carrots - 200 g;
• onion - 200 g;
• garlic - 50 g;
• sugar - 50 g;
• vinegar - 30 ml;
• refined vegetable oil - 150 ml;
• salt - 15 g.

Instruction

1. Grind beets and carrots on a coarse grater.
2. Cut the eggplant and peppers into medium cubes.
3. Finely chop the onion.
4. Place the vegetables in an enamel bowl.
5. Enter salt and oil.
6. Simmer slowly for 40 minutes.
7. Enter the remaining ingredients.
8. And languish for another quarter of an hour.
9. Roll up the consignment.

with cabbage

Peculiarities . This twist option is almost ready-made borscht in a jar. Boil the broth, throw the potatoes into your preparation - the soup is ready. Below is a proven recipe for borscht dressing with cabbage for the winter.

Grocery list:

• beets - 1 kg;
• carrots - 300 g;
• tomatoes - 300 g;
• sweet pepper - 200 g;
• cabbage - 1 kg;
• sugar - 80 g;
• salt - 15 g;
• refined sunflower oil - 80 ml;
• vinegar 9% - 70 ml.

Instruction

1. Grate beets and carrots.
2. Peppers - cut as desired.
3. Shred the cabbage as usual.
4. Remove the skin from the tomatoes and chop.
5. Put all the ingredients in an enamel container.
6. Simmer slowly for about half an hour.
7. Roll into banks.

If there is no time to cook the broth, you can speed up the process: fry the onion in lard. Such an express version of borscht will be swept off the table by your household without even noticing the “substitution”.

with beans

Peculiarities . Beans in borscht are not just an addition to the classic taste and texture. It is also a high-quality vegetable protein. This version of the dish is an excellent substitute for soup in meat broth for vegetarians or during fasting.

Grocery list:

• beets - 1 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• dry beans - one and a half glasses (any);
• boiling water - one glass;
• salt - 50 g;
• sugar - half a glass;
• vinegar 9% - 80 ml.

Instruction

1. Soak beans and boil.
2. Grate beets and carrots.
3. Onion - finely chopped.
4. Scald the tomatoes, remove the peel and turn in a meat grinder.
5. Saute onions, carrots and beets until half cooked.
6. Enter the rest of the ingredients.
7. Slowly simmer for about half an hour.
8. The dressing must be rolled up hot.

with apples

Peculiarities . An unusual recipe for dressing for borscht for the winter - with sour apples. According to reviews, such a preparation pleasantly emphasizes the sweet and sour taste of a familiar dish and gives it a special piquancy.

Grocery list:

• beets - 1 kg;
• onion - 250 g;
• sugar - 150 g;
• sour apples - 1 kg;
• salt - one tablespoon;
• vinegar 9% - one tablespoon.

Instruction

1. Grind vegetables with a blender.
2. Put all the ingredients, except for the vinegar, in an enamel container.
3. Slowly simmer for about half an hour after boiling.
4. Pour in the vinegar.
5. And simmer another five to seven minutes.
6. Roll up the consignment.

It is important that the apples are sour and the beets are very sweet. So you will achieve piquancy and balance of taste. This preparation is also excellent as an independent snack. The taste contrast is especially pronounced when cold.

from tomatoes

Peculiarities . Tomato dressing can be used not only for borscht - it can easily replace tomato sauce. The twist is good as a cold winter snack or as an addition to side dishes.

Grocery list:

• ripe tomatoes - 2 kg;
• sweet pepper - 1 kg;
• carrots - 800 g;
• beets - 700-800 g;
• onion - 70-800 g;
• refined vegetable oil - one glass;
• salt - two tablespoons.

Instruction

1. Grind the peeled vegetables with a blender.
2. Combine all ingredients in an enameled cooking container.
3. Simmer over low heat for about 50 minutes.
4. Roll up the boiling mass and cool.

To simplify the recipe, take 1 kg of tomatoes and sweet peppers, chop with a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beetroot

Peculiarities . This step-by-step dressing recipe is for lovers of green borscht. In half an hour you can cook a refreshing summer soup. You can add leafy greens, green tomatoes, or any other kind of greens you like. An interesting taste will turn out if you add a little wild garlic.

Grocery list:

• beet tops - 0.5 kg;
• sorrel - 0.5 kg;
• salt - one tablespoon with a slide;
• boiling water - one glass;
• dill greens - one large bunch.

Instruction

1. Finely chop the tops, sorrel and greens.
2. Place in an enamel bowl for cooking.
3. Salt.
4. Pour in a glass of boiling water.
5. Simmer for five to ten minutes - no more.
6. Roll up.

without vinegar

Peculiarities . You can preserve the same dressing for borscht from beets and carrots, but without adding vinegar. In taste, the workpiece will not lose anything. And such twists are stored as well as acetic ones.

Grocery list:

• beets - 2 kg;
• tomatoes - 2 kg;
• sweet pepper (any color) - 2 kg;
• onion - 2 kg;
• refined vegetable oil - two glasses;
• salt - two or three tablespoons;
• hot pepper - to taste;
• any greens - two bunches;
• garlic - two heads.

Instruction

1. Grate onions, carrots and beets on a coarse grater, you can use "Korean".
2. Sweet pepper cut into thin strips.
3. Fry chopped vegetables until half cooked.
4. Scald the tomatoes, remove the skin.
5. Grind together with hot pepper with a blender.
6. Pour the resulting mass to the vegetables.
7. Add half the salt.

1. Simmer slowly for about an hour.
2. Pass the garlic through a press and also add to the total mass.
3. Cut greens and send there.
4. Taste for salt and add to taste if needed.
5. Boil for a couple more minutes.
6. Seal.

If you still do not have enough sourness in this version of the preparation, add citric acid or lemon juice to taste.

In a slow cooker

Peculiarities . A slow cooker is a "kitchen fairy" that will help out anytime and anywhere, especially where there is no stove at hand.

Grocery list:

• beets - 1 kg;
• onion - two heads;
• carrots - two pieces of medium size;
• sweet pepper - two pieces;
• large tomatoes - two pieces;
• refined vegetable oil - two thirds of a glass;
• salt - to taste;
• vinegar - 100 ml.

Instruction

1. Grate beets and carrots.
2. Finely chop the onion and peppers.
3. Remove the skin from the tomatoes and chop.
4. Pour one third of the oil into the multicooker bowl.
5. Plant the beets first.
6. Then carrots.
7. Now only peppers and onions.
8. Salt.
9. Set the "Frying" program for a quarter of an hour with the lid open.
10. When the device signals the end, set the same program, but with the lid closed.
11. Pour in the vinegar and remaining oil.
12. On the same program, boil the dressing for another five to seven minutes.
13. Pour the dressing into sterile jars immediately before it cools down.

in an autoclave

Peculiarities . Do not open the lid of the autoclave immediately, let the device automatically reduce the pressure to 0.1 MPa. Now you can safely get the cooled blanks and put them away for storage.

Grocery list:

• beets - 1 kg;
• carrots - 350 g;
• sweet pepper - 350 g;
• onion - 350 g;
• tomatoes - 350 g;
• salt - one tablespoon;
• sugar - 50-70 g;
• refined vegetable oil - 80 ml.

Instruction

1. Sterilize the container beforehand.
2. Grate beets and carrots.
3. Cut the onion, tomatoes and peppers arbitrarily, but not coarsely.
4. Mix all ingredients in one container.
5. Divide into prepared jars.
6. Do not fill to the brim - you need to leave at least 2.5 cm of free space under the lid.
7. Roll the lids tightly with a seaming wrench.
8. Install the jars inside the device.
9. Fill with water so that 9-10 cm of free space remains to the top edge.
10. Close the lid.
11. Wait until the pressure in the device rises to 0.4 MPa.
12. The exposure time for half-liter jars is 40 minutes, for liter jars - an hour.
13. Disconnect the device from the mains.

… and 2 freezing options

If the size of your freezer allows, you can not bother with canning at all, but freeze the preparation for borscht. In this case, vegetables will not lose a single gram of their nutrients.

Difficult

Peculiarities . Frozen borscht dressing can be stored for as long as you need it - vegetables will not lose their properties and will not deteriorate.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg;
• onions - three large heads;
• tomato paste - 250-300 g;
• water - half a glass;
• refined sunflower oil - three to five tablespoons.

Instruction

1. Boil the beets until half cooked.
2. Cut the onion into cubes and sauté until translucent.
3. Grate undercooked beets and carrots.
4. Bring water to a boil and cool.
5. Mix paste with water.
6. Pour over the vegetables.
7. Pack the blank in disposable bags or plastic containers and send it to the freezer.

It is better to freeze the borscht dressing in portions and then you will not even need to defrost it before use - “plunk” into the pan with the future borsch right as it is.

Simple

Peculiarities . This option is the most "lazy" and simplest of all possible. You will do without cooking or any other heat treatment of vegetables at all, which means you will save maximum benefit and time.

Grocery list:

• beets - 0.5 kg;
• carrots - 0.5 kg.

Instruction

1. Clean vegetables.
2. Grind them the way you usually do for borscht.
3. Pack in portions.
4. Send to the freezer.

Borsch dressing for the winter is a simple preparation. "Fuss" does not require much, but will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and cook your “crown borscht” in half an hour.

Reviews: “Such “magic wands” should be in the pantry!”

I use this dressing a lot in the winter. Sometimes you forget to buy carrots, then beets. It is at such moments that borscht dressing comes to the rescue. We also make a dressing for borscht with cabbage: boil tomato juice and put chopped cabbage and spices into it. That's it! Such "magic wands" should be in the pantry! This year I will definitely make a couple of cans in the range too.

Vivienne, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

Been lazy lately. I conserve a little. There are a lot of vegetables and fruits in stores in winter. This is earlier, of course, and dressings, and vegetable salads, and various types of jam. And all in very large quantities. During the winter, they did not even have time to eat everything. Gone are those days.

ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html

If the way to a man's heart lies through the stomach, then it is borscht that paves it.
From the expanses of Runet

Homemade borscht dressing for the winter, made with fresh vegetables, is a real find that makes life much easier. And what a help it is for young housewives who are just gaining experience!

Dressing for borscht for the winter can be prepared from a different set of products, but one thing remains the same - there will definitely be beets in the composition. And what to add to the jar with dressing is up to you. Onions, carrots, cabbage, even potatoes can be put in jars. That is, the whole algorithm for preparing borscht will be reduced to the preparation of a rich broth, cooked according to all the rules. It remains only to lay out a jar of dressing, heat to a boil and pour into plates. A spoonful of sour cream, a leaf of greenery - beauty!

Dressing for borscht for the winter with cabbage

Ingredients:
5 kg of cabbage
1.2 kg of tomatoes,
10 bulbs
10 sweet peppers
1.6 kg beets,
1 kg carrots
5 st. l. salt,
2 tbsp. l. Sahara,
3 art. vegetable oil,
2 stack 9% vinegar,
15 black peppercorns
6-8 bay leaves.

Cooking:
Grate the carrots and beets on a coarse grater and fry them in a deep frying pan in vegetable oil (1 cup). Chop the remaining vegetables, mix with the fried mass and spices, add more oil and simmer for an hour. After that, lay out the finished dressing in sterilized jars, roll up, turn the jars upside down, wrap.

If you do not like the presence of vinegar in your preparations, pay attention to our next recipe.

Dressing for borscht without vinegar

Ingredients:
1 kg of tomatoes,
1 kg boiled beets,
300 g bell pepper,
300 g carrots
300 g onion
100 g cabbage
100 g parsley or dill,
1 lemon
vegetable oil.

Cooking:
Fry the chopped onion in vegetable oil. Pour boiling water over the tomatoes, remove the skin, cut them into cubes. Chop the rest of the vegetables, put in a saucepan and simmer for 30 minutes. Peel and grate the beets on a coarse grater, then add it to the rest of the vegetables and simmer with it for 15 minutes. When the time is up, pour in the lemon juice, stir and immediately place in jars. Roll up, wrap up. Store in a cool place.

For lovers of spicy taste, we offer a recipe with hot pepper. Adjust the amount of pepper to taste. Of course, it is better not to offer such a hot borscht to children!

Dressing for borscht with hot pepper

Ingredients:
3 kg beets,
3 kg of tomatoes,
2 kg carrots
2 kg of onions
2 kg sweet pepper
1-2 pods of hot pepper,
2 stack vegetable oil,
Bay leaf,
salt - to taste.

Cooking:
Pass sweet and bitter peppers, as well as tomatoes through a meat grinder. Grate beets, carrots on a coarse grater and simmer in a deep frying pan with vegetable oil for 15 minutes. Add the rest of the vegetables to them, salt to taste, throw in a bay leaf and simmer for an hour. When the blank is ready, lay it out in sterilized jars, roll it up and wrap it up.
To prepare borscht with this dressing, boil the broth with potatoes and cabbage and, when the vegetables are ready, put the dressing in a saucepan, bring to a boil and remove from heat.

Dressing for borscht sweet

Ingredients:
2 kg beets,
2 kg carrots
2 kg sweet pepper
2 kg of tomatoes,
2 kg of onions
500 ml vegetable oil,
½ stack salt,
½ stack 6% vinegar.

Cooking:
Grate the beets, carrots, tomatoes and bell peppers on a coarse grater. Separately, in a deep frying pan with vegetable oil or a saucepan, fry the onion cut into half rings until golden brown. Then add grated vegetables, vegetable oil, salt and vinegar to it. Simmer until soft. Arrange the finished dressing in jars and roll up.

All you have to do is boil the broth, potatoes and cabbage and add a jar of dressing, and for an especially tempting flavor, rub a clove of garlic with salt and put in a bowl along with a spoonful of sour cream.

Dressing for borscht with tomato juice

Ingredients:
1 head of cabbage
2 kg boiled beets,
2 kg of tomatoes,
10-15 sweet peppers
5-10 peas of allspice,
4-6 bay leaves,
salt - to taste.

Cooking:
Squeeze the juice from the tomatoes and pour it into an enamel pan. Bring the juice to a boil, add salt to taste, allspice and bay leaf. Finely chop the vegetables and add to the boiling tomato juice. Bring the mass to a boil and cook for 10-15 minutes. Add the grated boiled beets, boil and boil for another 2-3 minutes. Spread the finished mixture in sterilized jars, roll up the lids, turn upside down, wrap and leave in this form overnight.

Dressing for borscht with green tomatoes and garlic

Ingredients:
3 kg beets,
2 kg green tomatoes
1 kg of onion
2 heads of garlic
5 st. l. Sahara,
1.5 st. l. salt,
1.5 st. vegetable oil,
1.5 tsp vinegar essence.

Cooking:
Chop the vegetables, put in a saucepan, add the rest of the ingredients, except garlic and vinegar essence, and simmer, stirring, for about an hour. Then add the garlic and vinegar essence passed through the press to the vegetable mixture and boil for another 20 minutes. Arrange the finished dressing in sterilized jars, roll up the lids, wrap and leave to cool completely.

Sour apples in borscht? Can not be! How else can. Sour apples go well with sweet beets, and the taste of borscht is simply amazing.

Dressing for borscht with apples

Ingredients:
1 kg beets,
1 kg of sour apples (Antonovka is ideal),
300 g onion
1 st. l. salt,
200 g sugar
1 st. l. 9% vinegar.

Cooking:
Be sure to choose sweet beets for this blank. Wash it, peel it and pass it along with peeled and seeded apples and onions through a meat grinder. Put the resulting mass in a saucepan, add salt, sugar, mix everything well and cook, stirring, for 20-30 minutes after boiling. At the end of cooking, carefully pour in the vinegar, pack the hot dressing in sterilized jars and roll up the lids.

By the way, beet-apple dressing can be eaten just like that, with black bread, as a salad or a snack. So prepare more of this dressing!

For those who love borscht with beans, our next recipe. If you have never cooked borsch according to this recipe, cook a couple of jars for testing.

Dressing for borscht with beans

Ingredients:
2 kg beets,
2 kg carrots
2 kg of onions
2 kg of tomatoes,
3 stack. white sugar beans,
500 ml vegetable oil,
500 ml hot water,
1 stack Sahara,
100 g salt
150 g 6% vinegar.

Cooking:
Soak and boil the beans until tender, chop the vegetables. It is advisable to remove the skin from the tomatoes so that it does not come across in a plate later. Then fry all the vegetables separately in vegetable oil. Mix beans with vegetables, add vegetable oil, water, sugar, salt and vinegar, mix and simmer for 30 minutes. Arrange hot dressing in jars and roll up. Beans in the recipe, in principle, can be used in any color, just white looks prettier.
Bean dressing is perfect for a lean table. Boil cabbage and potatoes, you can add a couple of dry mushrooms for flavor, put the dressing with beans, and the lean borscht is ready!

Dressing for borscht for the winter is simply irreplaceable. This is especially convenient for residents of cramped city apartments, because the entire harvest from their favorite summer cottage must be somehow preserved.

Good luck preparing!

Larisa Shuftaykina