Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To prevent canned foods from fermenting during storage, it is very important to carefully select vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. Read the basic rules:

• The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
• Choose hard, large carrots.
• You will need onions in large quantities, so take large heads, without rot or other defects.
• To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
• It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
• Limp vegetables that have been baked in the sun are not good: they will not give you the delicate flavor you need.
• Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Read on for a detailed list of utensils that you will need to prepare beets for the winter.

• A large cauldron or frying pan for stewing vegetables. For convenience, use both to simultaneously process the maximum number of products.
• Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because this is the optimal amount of the preparation that you can use at one time to prepare borscht. Anything left over may later go bad, and you’ll simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and sterilize it using a steam bath). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try preparing several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes for delicious winter beet preparations without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Necessary ingredients for one liter jar (0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
2. Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
3. Close the multicooker, set the “Cooking” mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables completely dissolve in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see what a beautiful rich color the first dish will acquire. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Peel the beets and cut into four slices.
2. Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
3. Finely chop the peppers and onions into cubes or strips.
4. Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into a pre-sterilized container and roll up.
8. Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that later in the winter they can prepare delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient for a salad, or use it to prepare traditional Russian borscht. This recipe does not use vinegar, which allows the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

• A kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
2. Grind the garlic and herbs in a blender or simply chop very finely with a knife.
3. Place the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, and citric acid to the water. Boil it.
5. Pour the resulting marinade into the jars and cover with lids.
6. Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on the lids immediately.

With vegetables without sterilizing jars

To preserve vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop it - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg garlic.
• 300 grams of sugar.
• Salt.
• 16th century spoons of vinegar.
• 0.4 liters of sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
2. Grate the peeled beets and carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
6. After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
7. Place each container with dressing in a large pan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With added tomato paste

Beetroot salads, which are extremely popular among the Russian people, are famous not only for their delicious taste: they are also a rich source of nutrients, vitamins, and minerals. Such a colorful dish can easily decorate any holiday table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as separate dishes, but also for preparing delicious borscht. You will find how to prepare such a nutritious salad dressing in the step-by-step recipe below.

Prepare in advance:

• Two kilograms of beets.
• A kilogram of onions.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• A heaped tablespoon of salt.
• 50 grams of sugar.
• 0.1 liter of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel them, grate them on a coarse grater.
2. Cut the onion and carrots into cubes.
3. Place all ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
4. Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
5. Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that the classic version of the first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for preparing various salads in winter.

Components:

• 9 kg of late variety beets.
• 0.5 kg sugar.
• 0.5 kg salt.
• 10 liters of drinking water.
• 0.5 liters of vinegar.

Step-by-step cooking process:

1. Wash the beets thoroughly, peel and cut into small cubes.
2. Place tightly in an enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour over the beets. The brine should cover the root crop by 5-6 cm.
4. Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
5. Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Place the finished product in jars and seal for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be nourishing and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and the taste will not change in any way. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 liters of sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Pre-soak the beans overnight and then boil until fully cooked (they should be completely soft).
2. Wash the beets thoroughly and boil them too.
3. Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets with a coarse grater.
4. Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
5. Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
6. Place the prepared dressing in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of fresh beetroot juices, syrups, kvass, caviar, and other interesting dishes.

Ingredients:

• A kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel and grate coarsely (use a standard grater).
3. Distribute into portions, pack in small packaging bags.
4. Place in the freezer.
5. The product is ready for use at any time.

Video

Beets are a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Watch below various video recipes with a detailed description of preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use

What housewife doesn’t like to please her family by preparing delicious and rich borscht? The most important ingredient, without which it is impossible to achieve that attractively rich color, is definitely beets. But in winter it is not so easy to prepare it if you do not stock up on the necessary ingredients during the season. Today we will tell you how to prepare a dressing for borscht with beets for preparing for the winter, several recipes at once that will certainly appeal to all gourmets, let's get started.

With beets.

It is best to use fresh vegetables grown in your own garden. Store-bought ones won’t have the same flavor, but if you can’t prepare a full-fledged dressing, it’s better to go to the market than to buy what you need at the supermarket.

But first, you need a lid.

Ingredients for a 3 liter jar:

1. Tomatoes - 1 kilogram (it is better to take slightly overripe fruits);
2. Beets - 1.5 kilograms;
3. Onions - half a kilo;
4. Carrots - 0.5 kilograms;
5. Oil - one glass;
6. Vinegar - 2 spoons;
7. Salt - 1 tablespoon.

To prepare a thick and rich dressing for borscht with beets for the winter, you need to take already overripe tomato fruits; they should be fleshy and juicy.

Step by step recipe:

• Wash the vegetables thoroughly under running water.

• We peel the onions and carrots, chop the first finely, and grate the carrots.

Carrots and onions

• We will also peel the beets using a grater.

• Now you need to grind the tomatoes; for this, as a rule, a meat grinder is used. But it is best to grind using a blender.

• Prepare a large and deep saucepan or saucepan. We load the prepared vegetables into it, add salt, sugar, 1 tbsp of vinegar, and oil.

• Place the container on the stove and turn the heat to medium. Cook in this mode for about 40 minutes, while remembering to stir constantly.

• After this time, add 1 spoon of vinegar to the mixture, reduce the heat to low and after a few minutes remove from the stove. You don’t have to remove it, but immediately pour it into jars. But be careful that the dressing does not burn.

• We turn the jars upside down and cover them with a blanket until they cool completely, after which we put them in a dark, cool place.

Dressing for borscht photo

With the addition of cabbage.

It’s hard to imagine dressing for borscht without a vegetable that grows in almost every garden, namely white cabbage. With it, borscht will be more tasty and satisfying. But you will have to work a little more. If you are interested in this recipe, let's find out what you need to prepare the dressing for borscht with cabbage.

Ingredients (10 cans of 0.5 l):

1. One head of cabbage is approximately 2 kilograms;
2. Onions - a little less than a kilogram;
3. Table beets - 3 kilograms;
4. Sugar - 2 tbsp;
5. Carrots - 1 kilogram;
6. Vegetable oil - 1 kilogram;
7. Salt - 2.5 tbsp;
8. Acetic acid - three quarters of a glass;
9. Peppercorns, bay leaves - to taste.

Step by step recipe:

• We wash the vegetables and peel the carrots. Then we grind them on a grater.

• It is necessary to chop the cabbage and onion.

• Now put the vegetables into a small saucepan. Place it on the stove and bring the mixture to a boil.

• From time to time, the borscht dressing must be stirred so that it does not burn. Acetic acid must be added after the liquid has boiled, also add salt and pepper, and add a bay leaf. Cook the mixture for about an hour.

• Immediately pour the dressing for borscht with cabbage into sterilized jars. Roll up the lid.

• Must be stored in a dark and cool place.

Bon appetit!

Without beets:

The recipe for borscht dressing for the winter without beets is quite interesting, and few housewives have tried to cook it. But as an experiment, this needs to be done, especially for those who don’t like beets in borscht.

Ingredients (14 cans of 0.5 liters):

1. Tomatoes - 8 kilograms;
2. Peppercorns - 8-10 pieces;
3. Garlic - three cloves;
4. Two kilograms of sweet bell pepper;
5. Laurel leaf - 4 leaves.

Step by step recipe:

• We wash and clean the vegetables. We extract the grains from the pepper and cut out the stalks from the tomatoes.
• Grind the tomatoes and peppers in a meat grinder.
• Pour the peppers and tomatoes into a large bowl; let the mixture simmer for another 15 minutes.
• Place 2 cloves of garlic, pepper and bay leaf in pre-sterilized jars.
• Pour the mixture of tomatoes and peppers into jars and roll up the lid.

Dressing for borscht with beans recipe:

Borscht with beans turns out very tasty! Be sure to try preparing this version of preservation; rarely can anyone resist such a tempting dish.

Required ingredients:

1. Head of cabbage - approximately 2 kilograms;
2. Granulated sugar - 100 grams;
3. 250 grams of beans;
4. Tomatoes - 1 kilogram;
5. A glass of vegetable oil;
6. Half a kilogram of beets;
7. Half a kilogram of carrot roots;
8. Allspice - a couple of peas;
9. Two thirds of a glass of acetic acid.

Cooking:

• Soak the beans in water for half a day. After which it should be cooked for about forty minutes.

• We wash and clean the vegetables. Cut the onion into rings and shred the cabbage. Three beets and carrots on a grater.

• Pour oil into a saucepan or thick-bottomed bowl and put it on the fire, heat it up and then add carrots, beets, and chopped onions.

The mixture can also be prepared in a slow cooker.

• Pour a bowl into the pan and salt it, wait until it releases enough juice. Add cabbage and beans to the bowl with the vegetables, add salt, sugar and pepper, and cold tomato juice.

• Simmer it all for 45 minutes. At the end add vinegar. Pour the finished product into jars and roll up the lids.

We hope you can choose the recipe that suits you, or better yet, try to cook them all and determine this experimentally. We wish you bon appetit, see you again on our website!

Dressing for borscht for the winter is considered one of the most favorite “twists” among housewives, which makes life much easier in winter when preparing first courses. A mixture of beets, tomatoes, onions, bell peppers, salt and spices in one jar allows you to prepare borscht in literally 15 minutes and make it from “real” garden vegetables, not store-bought vegetables.

The editors will tell you how to properly and easily prepare this winter “lifesaver”, and also share recipes for the most delicious borscht dressings, which can be served both as a salad and as a vegetable side dish for meat dishes.

Dressing for borscht - cooking secrets

The recipe for a delicious winter borscht dressing in the traditional version involves the use of all vegetable components in a 1:1 ratio, which are crushed in any convenient way, boiled until tender and rolled into jars for long-term storage.

The main advantage of borscht dressing is that this “closer” can include vegetables for every taste, which will allow it to be used not only in borscht, but also in soups, vegetable stews and even pizza.

Secrets of the “correct” dressing for borscht for the winter:

• An aromatic, tasty and healthy dressing for borscht for the winter is prepared from young, bright and juicy vegetables with thin skin;
• It is best to choose the method of chopping vegetables depending on your preferences - if you like your borscht to be a beautiful vegetable mosaic, then it is best to cut the vegetables into thin strips. To simplify the process, all components can be grated on a fine grater or chopped with a food processor;
• Fresh tomatoes in borscht dressing can easily be replaced with tomato paste, which will not deteriorate the taste of the finished dish;
• Vinegar or citric acid are integral components of borscht dressing for the winter - they not only give it the necessary sourness, but also act as a preservative;
• The borscht dressing should be cooked for about an hour and poured while boiling into sterilized jars with lids - it does not require additional sterilization.

Dressing for borscht for the winter - recipes with photos

In the cookbook of any housewife, borscht dressing for the winter has an “individual character”, since its components can be selected depending on the tastes and preferences of all family members. But they all boil down to the fact that one jar contains all the vegetables that are put in the borscht, except for potatoes and cabbage.

“Classic” dressing for borscht with beets

Ingredients:

• Beets, onions, tomatoes – 1 kg each
• Carrots, sweet peppers – 1 kg each
• Rast. oil – 300 ml
• Sugar – 4 tbsp. with a slide
• Salt – 2 tbsp.
• Vinegar 9% or lemon juice – 50 ml
• Allspice, bay leaf

Preparation: Grind the beets, onions, carrots and sweet peppers and transfer them to a container where the borscht dressing will be cooked. Pour 1 glass of water over the vegetables and boil for 15-20 minutes. After this, add tomato puree to the assorted vegetables (you can cut the tomato into cubes), spices and cook for no longer than an hour over low heat, stirring constantly. Place the resulting borscht dressing into sterilized jars, which must then be kept upside down for 2-3 days under a warm blanket.

A secret: from the same ingredients you can prepare a dressing for borscht without cooking - to do this, mix all the chopped vegetables thoroughly (without spices), put them into portioned bags and freeze them in the freezer.

Homemade dressing for borscht “Torchin”

Compound:

• Beetroot – 2 kg
• Onions, sweet peppers, carrots - 0.5 kg each
• Hot pepper (preferably red) – 1 pc.
• Tomato juice or tomatoes – 0.5 l
• Garlic – 6 teeth
• Vegetable oil – 1 tbsp.
• Vinegar 9% - 3 tbsp.
• Salt – 1 tbsp.
• Sugar – 2 tbsp.

Preparation: Pass all the ingredients through a meat grinder, transfer to one container, add a glass of water and simmer over low heat for 30 minutes. After this, add all the spices and boil for another 35-40 minutes, after which pour the dressing into jars and roll up the lids.

“Nourishing” dressing for borscht with beans

Ingredients:

• Beets, carrots, onions, sweet peppers, tomatoes – 2 kg each
• Beans – 3 tbsp.
• Vegetable oil – 250 ml.
• Sugar – 1 tbsp.
• Salt – 4 tbsp.
• Vinegar – 150 ml

Preparation: Cut onions, sweet peppers and tomatoes into strips (can be chopped in a food processor), grate carrots and beets. Meanwhile, cook the beans until half cooked and combine them with assorted vegetables. Pour all the ingredients with oil and water (1.5 cups), add spices and vinegar. Cook for 40-50 minutes over low heat.

Note: dressing for borscht for the winter can also include greens and herbs, celery and cabbage, the addition of which does not affect the process of preparing the “twist”. The desired ingredients are simply added to all components at the beginning of cooking and cooked according to the general recipe.

Are you planning to cook borscht in a jar? I wonder why? Aren’t fresh vegetables in borscht more interesting, aren’t they available all year round?.. These are tricky questions, because I cook this kind of borscht myself. And I am sure that everything has its place and time.

Canned borscht dressing for the winter is an ideal option in three cases.

Who needs borscht dressing for the winter?

First case – you don’t have a store nearby where you can buy juicy beets, crispy carrots, and summer-smelling tomatoes all year round. The market is far from you, and even if it were close, it’s somehow not funny to carry a kilogram of this, half a kilo of that and another couple of grams of this (and in total it turns out to be an impossible bag). In this option, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that you can then process them and turn them into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case – you are a terrible lazy person, trying to minimize any bodily movements associated with cooking. For you, peeling one carrot is a waste of resources. Making mud because of a small beet is like execution. That is why once a year it is worth setting aside half a day to peel a mountain of carrots, a box of beets, process a hundredweight of tomatoes, and then during the long and cold 3-4-5 winter months, leisurely reach into the pantry, take the first jar of borscht dressing you come across, and open it defiantly and lazily transfer the contents into a saucepan with broth.

Third case cannot be described. You just need to accept it as a fact and not try to understand anything: they roll borscht into a jar because that’s what their great-grandmother, grandmother and mother did. My sister and godmother also do it. And period.

So, if at least one of the three cases is yours, then my recipe will come in very handy: at the bazaars, prices for ground tomatoes smelling like the wind have just “fallen”, beets have filled with juice and become as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, take the family out to the park and start.

More details

Yield: about 6.5-7 liters.

Ingredients

• 2 kg of tomatoes;
• 3 kg beets;
• 1.5 kg bell pepper;
• 1 kg of onions;
• 1.5 kg carrots;
• a large bunch of greenery;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups sugar;
• 0.5 tsp. citric acid;
• 150 ml table vinegar;
• 0.5 liters of water.

Well, are you ready? Let's start creating and imagining.

Preparation

BEET. Let's start with it, this is the most labor-intensive. Beets, a beauty and a queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut it with a knife into long thin bars. You can, of course, just grate it, but this is not serious in relation to the beets - she is a noble lady with us, and stereotyped treatment is not encouraged with her.



CARROT. It’s simpler with carrots - washed, peeled, grated. Any size - as you like. However, you can do it in blocks and bars - but that’s if you have a couple more fresh episodes from “M.D.” or “Grace’s Anatomy.”



PEPPER. Pepper is a very simple friend: after removing the stalk, cut it into thin strips.



TOMATOES. The tomatoes, of course, would need to be peeled. Of course, you have to tinker, but it’s not at all difficult: make a light cross-shaped cut on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and simply remove the skin.
Cut the tomatoes into small cubes.



ONION. Clean and cut into small cubes.



GREENERY. Chop, removing stems.



Stew vegetables. Heat up the frying pan. Add a little oil and fry the onion until golden. Transfer to a large saucepan.

Wipe the frying pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), add oil, heat and fry the carrots. Into the pan.

Wipe the frying pan, add oil, fry the bell pepper. Along with onions and carrots.

To ensure that the beets retain their bright, rich color, add citric acid when frying.

We wipe again, top up again. This time it was the turn of beets - and here everything is somewhat more complicated (she’s a queen, remember?). First we fry, but with the addition of citric acid (it will help maintain the bright, rich color) and sugar (the subtle caramel flavor is wonderful!). When the beets become soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything into the pan with the rest of the vegetables.



Let's roll up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, bring to a boil again, after which we put the dressing into small sterilized jars (for me, 300 ml is optimal - just enough for one pan of borscht).

Cover with sterilized lids, roll up, turn over the jars and wrap in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored and used as needed.

What else is added to canned borscht dressing?

If desired, you can add cabbage to the dressing by stewing it along with all the vegetables.

In addition, the taste of borscht in a jar is perfectly complemented by the following additives:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Have delicious winter borscht! Both in a jar and in a plate.

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Pre-prepared dressings and vegetable preparations for homemade borscht significantly save your time and money. Better yet, make a couple of jars of ready-made borscht for the winter! We cooked the broth, added potatoes and dressing or preparation, stirred and added salt if necessary. The borscht is almost ready! How to make the right dressings and preparations for borscht from vegetables, prepare borscht for the winter watch and read further.

Recipes for borscht dressings

Recipe for borscht dressing "Lazy borscht"

Ingredients:

• 1 kg cabbage
• 1 kg beets
• 1 kg tomatoes
• 1 kg onions
• 2 kg carrots
• 2.5 tbsp. l. salt
• 0.5 tbsp. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 6%

Cooking method:

1. Wash and cut the vegetables. Tomatoes in slices, onions in thin half rings, cabbage in strips. Grate carrots and beets.
2. Place the vegetables in a saucepan, add all the spices except vinegar.
3. Place the kettle on the fire and bring to a boil.
4. Simmer for 10 minutes, stir and add vinegar.
5. Cook the borscht for another 10-15 minutes.
6. Sterilize jars for soup and fill with hot stock.
7. Roll up the jars, wrap and cool. Put away for storage.
8. To prepare borscht, cook the meat broth with potatoes, put a 0.5 liter jar in a saucepan and bring the soup to readiness. Salt to taste and add herbs.

Recipe Dressing for borscht and beetroot soup "Red"

Ingredients:

• 1 kg tomatoes
• 1 kg carrots
• 1.5 kg beets
• 150 gr. garlic
• 1 kg onions
• parsley, celery, dill
• 150 gr. salt
• 16th century l. vinegar 9%
• 300 gr. Sahara
• 400 ml vegetable oil

Cooking method:

1. Wash the vegetables and chop them on a grater. Finely chop the greens.
2. Pass the whole mass through a meat grinder and then grind with a blender.
3. Add salt and sugar to the vegetable puree, pour in vinegar and vegetable oil.
4. Stir the mixture and leave under a towel for 1.5 hours. Sterilize 0.5 liter jars.
5. Fill the jars with dressing and sterilize for 20 minutes from the moment of boiling.
6. Roll up the jars and store them in a cool place.

Recipe for winter borscht "Crimean"

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg cabbage
• 1 kg tomatoes
• 0.5 kg onions
• 0.5 l vegetable oil
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp. citric acid

Cooking method:

1. Wash the vegetables and cut into thin strips.
2. Stew vegetables in vegetable oil over low heat.
3. Add salt, sugar and vinegar.
4. Cook the borscht for about an hour.
5. Place the borscht in sterile jars and seal. Store borscht in a cool place.

Recipe for winter borscht with bell peppers and beans

Ingredients:

• 2 kg cabbage
• 1 tbsp. beans
• 1 kg tomatoes
• 0.5 kg onions
• 1 kg beets
• 0.5 kg carrots
• 2 red bell peppers
• 10 tsp. salt
• 1 tbsp. l. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 9%
• 8 pcs. peppercorns
• 4 bay leaves

Cooking method:

1. Pour water over the beans and leave for 8 hours.
2. Wash the vegetables.
3. Grate carrots and beets.
4. Stew carrots and beets in 1 tbsp. vegetable oil for about 20 minutes.
5. Chop the remaining vegetables and grind with spices.
6. Place vegetables in a saucepan, add beans, stir and simmer for about 40 minutes.
7. Pour vinegar into the borscht, boil and cool slightly.
8. Place the borscht in sterile jars and seal.

Recipe: Pickled beets for borscht

Ingredients:

• 2 kg beets

For the marinade:

• 1 tbsp. vinegar 9%
• 1 tbsp. water
• 1 tbsp. l. Sahara
• 1 tsp. salt
• 3 bottles carnations

Cooking method:

1. Wash the beets and boil until tender.
2. Peel the beets and cut into large strips.
3. Sterilize 0.5 liter jars and fill with beets.
4. Prepare hot marinade.
5. Pour the marinade over the beets and immediately roll them up. Store beets in the refrigerator.

Video recipe "Borscht dressing (dressing for Ukrainian borscht)"

Have fun cooking and be healthy!

Always yours Alena Tereshina.