Hello everyone! Today I will tell you the process of preparing borscht dressing. Now is just the time when you can make such preparations for the winter without any effort. And then imagine adding it to, so to speak, if you need to cook it quickly and on a quick fix.
Just imagine, think about the huge advantages in this dish, namely:
- when you cook then your hands will be clean, because you won’t have to stand additionally to chop beets and carrots;
- if you prefer the option with beans, then this will help you halve the cooking time of the soup, because with legumes there is always so much red tape, they need to be soaked and boiled for a large amount of time;
- and most importantly, now it is easier and easier in material terms to make and prepare such autumn preparations than in winter. And all the vegetables are still fresh and aromatic.
- The penultimate good reason why you need to make this roll in jars is, of course, its unsurpassed taste, because it can be used not only as a dressing for soup, but also as a salad or a side dish for meat products.
- when there is very little time, this mixture reduces the time for preparing the soup. For a quick meal, this is a great option.
Tell me, do you make such preparations for the winter? Share your opinion, write your review at the end of the article, I am very pleased when a small forum is formed where you can see new information, because we all prepare any dishes differently.
Dressing for beetroot borscht for the winter - a very tasty recipe
This option can rightfully be compared with, but only with beetroot.
We will need:
- beets - 3 kg
- tomatoes - 1 kg
- bell pepper— 0.5 kg
- onions - 0.5 kg
- garlic - 150 g
- vegetable oil - 1.5 tbsp. (1 tbsp.=250 ml)
- vinegar essence 9% – 100 ml
- sugar - 4 tbsp
- salt - 2 tbsp
- hot pepper - 0.5 pcs.
Cooking method:
1. Place a frying pan or deep saucepan on the stove, pour 1/3 of vegetable oil from the amount specified in the ingredients. Chop the onion into cubes with a knife and fry it until soft.
Important! Be sure to remember to stir with a spatula or a special spoon that will not scratch your dishes.
2. While the onion is frying, peel the beets. Grate it on a coarse grater.
3. Tomatoes can be rubbed through a fine grater, you can twist them in a meat grinder, or you can use a blender for this. The result should be like this, you should get a porridge-like consistency. Peel the bell pepper from veins, stalks and seeds, cut into regular strips.
Place the fried onion in a saucepan, add the tomato mixture, bell pepper, and finely chopped hot red pepper.
4. Salt and sugar. Then pour in the rest of the vegetable oil, stir lightly and put on fire to simmer.
Important! Simmer over low heat for about 1 hour, stirring occasionally.
After an hour, add bell pepper and chopped garlic, which can be passed through a press or cut by hand. Stir and simmer for another 20-25 minutes. A couple of minutes before cooking, add vinegar.
Interesting! You can experiment and add store-bought seasonings such as Maggi, Knorr, Pripravych.
5. The final stage of work is to distribute the hot beet lecho and soup mixture into sterilized jars. Screw on with regular coated lids.
Important! Don’t forget to wash the lids with baking soda and boil them.
6. Wrap the jars in a blanket or blanket, turning them upside down. In this form they should stand for about a day or until completely cooled.
So simply and easily at home you can prepare such a fragrant and very beautifully colored dish, at the same time a salad and an additive for soup, which will definitely give a very bright, rich red color to the borscht. Store in a cool place or cellar.
Preparing a vegetable mixture for soup for the winter
This is real hogweed for the winter, just a great video, this dish is a good help both for soup and instead of salad for any lunch or dinner.
Borscht dressing with beets and carrots
This is probably the most common and favorite option; it can be done always, even in winter, because it resembles the most common frying for soup. Read for yourself and you will understand everything.
We will need:
- carrots - 2 pcs.
- beets - 2 pcs.
- onions - 2 pcs.
- vegetable oil for frying
- tomato paste - 6 tbsp
- water - 1 tbsp.
- salt - 1.5 tsp
- sugar - 0.5 tsp
- garlic - 1 head
- vinegar 9% - 1 tbsp per 0.5 liter jar
Cooking method:
1. Wash the beets and cut them as you usually do when cooking soup. Grate the carrots on a coarse grater. Traditionally, cut the onions into cubes with a kitchen knife.
Interesting! In Ukraine, beets are called beetroot, or affectionately beetroot. After all, they are the most aromatic, rich and tasty, as they have their own subtleties and nuances.
2. Fry the onion with vegetable oil in a frying pan. It will simmer a little, perhaps the edges will turn golden, add the carrots. Basically, do a regular roast. Fry the carrots a little until they become soft.
3. Following the carrots comes chopped beets. Stir everything and add more vegetable oil if you suddenly see that it has become a little dry.
Interesting! When frying all vegetables, they will decrease quite a bit in volume.
While all the vegetables are stewing, take a glass and pour water into it, then put tomato paste, stir, make tomato juice. And then pour it into the pan so that everything continues to stew and not fry.
Pepper and salt Bay leaf and no need to add seasonings.
4. After a total of 20-30 minutes have passed, add grated garlic or pass it through a garlic press. You can add any herbs, such as parsley or dill. Simmer for another 10-15 minutes.
Important! If there is suddenly not enough water, the mass thickens, then do not be afraid to add more.
5. Sterilize the jars in advance along with the lids, and then put the finished mixture into the jar. Take a regular tablespoon of vinegar and pour directly on top. Can immediately under a metal lid.
Important! Half liter jar, use 9% vinegar.
6. Then turn it over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool to room temperature. Enjoy your preparations!
As you may have noticed, this option is made without cabbage or bell pepper, but it is not a little inferior to the previous option in taste.
Beetroot and cabbage dressing in jars - a simple recipe
This option is for the lazy; you can call it another way, like cabbage in tomato juice. But, this blank has a very pleasant taste, as well as a beautiful color, and in the soup it gives an amazing aroma. In general, super and class! Try it, you won't regret it.
The peculiarity of this type is that it is prepared without beets, and even without vinegar, but has a red color due to the presence of tomatoes; in general, the products used are quite common and affordable.
We will need:
- tomatoes - 1.5 kg
- cabbage - 1.5 kg
- bell pepper - 3 pcs.
- bay leaf - 2-3 pcs.
- black peppercorns
- salt - 1.5 tsp
Cooking method:
1. Make tomato juice from fresh juicy tomatoes; to do this, grind the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.
2. Next, shred the cabbage using a special grater because it turns out quite beautifully and efficiently, and most importantly quickly. Peel the pepper from seeds and cut into strips.
Important! Remove the membranes from bell peppers, as they can produce bitterness when cooked.
3. Place a small portion of pepper and cabbage into a boiling tomato. Gently stir and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns to flavor the dish 6 pcs. Cook after boiling for 5-7 minutes.
4. And after hot cabbage pour into sterilized jars through a special funnel. Close the filled jar with a sterilized metal lid and screw it using a seaming machine.
5. Turn the jars over and rest under a blanket until they cool completely.
This simple method is time-tested and saves time on cooking))) Happy autumn pickling!
Soup recipe
It’s very interesting, but many of us call borscht dressing “borscht in a jar.” Probably because this preparation is very similar to soup, only the soup is liquid, and it is thicker.
Use this creation for your home purposes; it is especially useful when relatives come unexpectedly and you need to feed them. After all, with the help of this vegetable additive, cook this first dish, it’s just one, two and ready, this is the most easy way cooking soup).
Interesting! Before cooking, all crushed ingredients can be placed in bags and frozen, and then, if necessary, taken out and added as intended.
Well, let's get started, let this one be for you step-by-step instruction with a photo will be a reliable assistant.
We will need:
- cabbage - 2 kg
- tomatoes - 2 kg
- beets - 3 kg
- onions - 1 kg
- garlic - 2 heads
- carrots - 1 kg
- bell pepper optional - 0.5 kg
- salt - 2 tbsp
- granulated sugar - 4 tbsp
- sunflower oil - 500 g
- vinegar 9% - 3 tbsp
- cloves - 2 pcs.
- black peas - 5 pcs.
Cooking method:
1. The most important thing in this option is to chop all the vegetables of approximately the same size with a kitchen knife, especially carrots and beets into thin slices so that they are not hard in the future. ready dish. Only 150 g of garlic can be put through a garlic press.
2. Take a large basin or a huge saucepan and pour refined vegetable oil into it and first add the onions. Fry it until soft.
Important! My grandmother always makes preparations for winter in an enamel basin, apparently Soviet times make themselves felt, whoever gets used to it does so))). Nowadays, if you are making a small amount of food, you can use it and cook it in a slow cooker.
As soon as the onions begin to turn golden, add all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process will begin. When the vegetables have settled a little, add the cabbage.
Important! Cook over low heat, stirring the entire aromatic mass with a spoon so that nothing burns and everything simmers evenly, for about 1 hour.
Don’t be alarmed if you see a lot of juice, this is how it should be; it will all disappear during the cooking process, so you should stir often.
And only at the very end, 5 minutes before readiness, add chopped garlic and vinegar essence.
4. Place the hot workpiece in sterile jars and roll it with a special seaming machine. Next, turn each jar upside down, wrap it and let cool to room temperature.
Preparation with beans
For those who really love legumes, there is also this cooking option, I’m happy to post it here, in this video everything is briefly shown and described without water:
As always, in conclusion I would like to wish you that everything works out for you! Be healthy, take care of yourself and your loved ones. Have a good day and have a great mood! If you liked the note, share it on social networks, and also write your review below))). Bye bye!
According to legends, heroes in Rus' believed that it gave strength and helped fight various ailments, ordinary people baked it in the oven and served it with tea, and Russian beauties blushed their cheeks with it. Completely unpretentious, unpretentious and somehow even invisible, but at the same time simply irreplaceable in our everyday life. Without it, borscht is not borscht, and vinaigrette is not vinaigrette, and you can’t cook beetroot without it. Can you guess what we're talking about? Of course, about beets. No other vegetable requires so little input from us and provides so many benefits. Moreover, absolutely everything about beets is edible: as they say, both the tops and the roots. Many people have no idea that anything can be created from this juicy, sweetish beauty with an incomparable color shade.
According to the advice of nutritionists, beets should be eaten raw or baked more often in order to extract the maximum of what nature has accumulated in it. After all, according to nutritional value and the medicinal qualities of beets have no equal among other vegetables. One of the most remarkable qualities of beets is its ability to be stored for a long time, which allows you to use this healthy vegetable for food throughout the year. You can, of course, be content with a harvest of root crops, carefully collected and stored in the basements. And if there is no basement or cellar, you can make beets for the winter using other methods, more interesting and original. Beet preparations for the winter surprise with their variety. It is pickled, fermented, frozen, kvass is made from it, and even jam is made. It is delicious in any form, with or without the addition of other products, and goes wonderfully with almost all vegetables. Pickled or pickled beets are perfect both as a side dish for meat or fish, and as a vitamin salad. And as for preparing it from a jar, when the borscht is prepared in literally a minute, you just need to add the contents to the pan with the broth, and there’s nothing to say! In addition, if your family still slightly dislikes beets, then preparing beets for the winter in this form will help them look at this vegetable in a completely different way.
Ingredients:
5 kg beets,
2 stacks Sahara,
1 tbsp. salt,
300 ml 9% table vinegar,
cloves - to taste.
Preparation:
Boil the beets until tender (you need to cook them without salt, and a pinch of sugar added to the water will make the color of your workpiece unusually beautiful, fiery red). If the beets are large, cut them into quarters. Drain the beet broth, save 2 cups of the broth, cool the beets and peel them. Fill each of the prepared sterilized jars with beets (you can cut them into circles or strips), add a few cloves and pour over the marinade made from sugar, beet broth, vinegar and salt and brought to a boil over high heat. Close the lids and sterilize for 10 minutes. Roll it up.
Ingredients:
2 kg beets,
25 g horseradish root,
100 g sugar,
250 ml water,
20 g citric acid,
salt - to taste.
Preparation:
Boil the washed beets for 45 minutes, cool, peel and grate on a coarse grater. Peel the horseradish and pass through a meat grinder. Dissolve in a glass of water citric acid, add sugar and salt. Pour this solution over the beets and horseradish and stir. Lay out ready mass in jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 minutes. Roll it up.
Ingredients:
beets, onions.
For marinade per 1 liter of water:
100 ml apple cider vinegar,
100 g honey,
3 carnations,
10 black peppercorns,
15 g salt.
Preparation:
Cut the peeled beets in half, each half into thin slices. Place in a saucepan and pour over the marinade; to prepare it, simply combine all the ingredients and stir. Place the pan with the beets in the marinade on the fire and boil for 3 minutes. Then place the hot beets in jars, topping them with chopped onions. Pour the marinade in which the beets were cooked and sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. Roll it up.
Ingredients:
1.5 kg beets,
1 kg plums,
1.2 l apple juice,
1 stack Sahara,
1 tbsp. salt,
5 buds of cloves.
Preparation:
Boil the beets, peel them and cut into thick slices. Wash the plums and remove the pits. Place beets and plums in jars in layers to the very top, place cloves between the layers. Prepare the marinade. To do this, dissolve in apple juice sugar and salt and bring to a boil. Pour the boiling marinade into jars, cover them with lids and sterilize for 20 minutes. Roll it up.
Ingredients:
1 kg beets,
150 g onion,
2 tbsp. salt,
3 bay leaves,
8 allspice peas,
3 carnations,
4 black peppercorns,
½ tsp. coriander
Preparation:
After boiling the beets, immediately immerse them in cold water for a few minutes, peel and cut into medium cubes. Cut the onion into slices. Place the beets in jars, top with onions and spices, and fill with hot brine made from 1 liter of water and salt, brought to a boil. Sterilize jars: 0.5 l - 30 minutes, 1 l - 40 minutes. Roll it up.
Soak the beets in warm water for a few hours. Then wash it thoroughly with a brush, peel and cut into thin circles or strips. Place in 3 liter jars(fill about ⅔ of the jar with beets), fill with warm boiled water and place in a warm place. To speed up the fermentation process, add rye crusts to the jars. After a week, remove the mold from the surface. Beet kvass Pour into clean bottles, and leave just enough liquid in the jars to cover the beets. Store both in a cool place.
Ingredients:
500 g beets,
1 kg cabbage,
300 g carrots,
300 g bell pepper,
300 g onions,
500 ml tomato juice,
1 liter of water,
1 tbsp. Sahara,
2 tbsp. salt,
9% vinegar - 2 tbsp. into each jar.
Preparation:
Cut the seeded pepper into thin strips, grate the carrots and beets on a coarse grater. Chop the cabbage and combine with carrots, peppers and beets. Put everything in enamel pan and fill in tomato juice. In a separate container, combine salt, sugar, water and bring to a boil. Pour the resulting brine into the vegetables and heat for 30 minutes over low heat. Pour hot borscht into sterilized liter jars, add 2 tablespoons to each. 9% vinegar, roll up, turn upside down and wrap.
Ingredients:
1 kg beets,
1 kg carrots,
1 kg tomatoes,
1 kg sweet pepper,
1 kg of onion,
1 pod of hot pepper,
100 g salt,
200 ml vegetable oil,
black ground pepper- taste.
Preparation:
Grate the beets and carrots on a coarse grater, chop the onion. Remove the seeds from the pepper and cut it into rings. Cut the tomatoes into pieces. Lightly fry all the vegetables in vegetable oil, place in a pan, add salt, pepper, hot pepper and cook for 5 minutes. Place the hot mass in sterilized jars, roll up and wrap.
Ingredients:
4 young beets with tops,
3 carrots,
3 onions.
For brine (per 1 liter of water):
1 tbsp. salt,
4 tbsp. chopped greens.
Preparation:
Cut the beets and carrots into slices, finely chop the tops, and chop the onion. Place beet tops, beets and carrots in layers in an enamel pan, sprinkling the layers with onions. Fill everything with brine made from water, salt and herbs. Place a circle on top and apply pressure. Leave for 3 days at room temperature. After the expiration date, place the mixture in sterilized jars, close with nylon lids and place in a cool place.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g sweet pepper,
500 g onions,
200 g grated garlic,
200 g sugar,
60 g salt,
500 ml vegetable oil,
150 ml 9% vinegar.
Preparation:
Place onion, cut into half rings, into boiling vegetable oil, add tomatoes, cut into rings. After 3-5 minutes, add the bell pepper, seeded and cut into half rings. Bring to a boil, pour in vinegar, stir, add coarsely grated beets, salt, sugar and cook for 30-40 minutes. At the end, add the garlic, stir, place in sterilized jars and roll up.
Ingredients:
500 g peeled beets,
500 g peeled eggplants,
500 g apples without core,
1 tbsp. salt,
3-4 tbsp. Sahara,
3/4 tbsp. vegetable oil.
Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and put on fire. Cook for 30 minutes from the moment of boiling over low heat under a lid and 10 minutes without a lid. Place the hot caviar into jars, roll it up, and wrap it up.
Ingredients:
1 kg beets,
1 kg cabbage,
200 g onions,
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
3 tbsp. 9% vinegar.
Preparation:
Cut the boiled and peeled beets into strips. Cut the onion into rings and shred the cabbage. Dissolve salt and sugar in boiling water, pour over vegetables and cook for 10 minutes. Add vinegar at the end. While hot, place the salad in 0.5 liter jars, sterilize for 25 minutes and roll up.
Ingredients:
4 kg beets,
1.5 kg tomatoes,
500 g onions,
1 kg bell pepper,
300 g garlic,
3 bunches of dill,
3 bunches of parsley,
500 ml vegetable oil,
1 tbsp. salt with top
1 tbsp. Sahara,
200 ml 9% vinegar.
Preparation:
Grate the beets on a coarse grater, pass all other ingredients through a meat grinder. Combine everything together, stir and cook over low heat for 40 minutes covered and 20 minutes without a cover. Place hot into jars and seal.
Ingredients:
2 kg boiled beets,
400 g beans,
400 g carrots,
400 g onions,
350 g tomato paste,
300 ml vegetable oil,
black pepper, salt - to taste.
Preparation:
Grate the boiled beets and carrots on a coarse grater, boil the beans until tender, cut the onion into rings. Fry carrots and onions in vegetable oil, add tomato paste, pepper, and salt. Mix everything and simmer for 40 minutes. Place hot into jars and seal.
Ingredients:
1 kg beets.
For the marinade:
½ cup vegetable oil,
3 tbsp. Sahara,
1 tsp salt,
4-5 tbsp. 9% vinegar,
1 tsp ground black pepper,
2 tsp cilantro seeds,
1 large head of garlic,
10 walnut kernels,
ground red pepper.
Preparation:
Chop the garlic walnuts crush with a knife and chop finely, pound the cilantro in a mortar. Combine all the ingredients for the marinade and mix well. Pour the marinade over the beets, mix again and place under pressure for a day in a cool place. Then place the beets in jars, cover nylon cover and store in the refrigerator.
Ingredients:
1.2 kg beets,
2 kg sugar,
1 lemon.
Preparation:
Boil or bake the beets until half cooked. Then cool and pass through a meat grinder. Grate the lemon. Mix the beets with sugar and lemon and cook for 1 hour until the syrup thickens. Place the finished jam into sterilized jars and roll up the lids.
Drying beets
Wash the root vegetables thoroughly, peel them and cut them into small noodles. Blanch in boiling salted water (5 g salt per 1 liter of water) for 3 minutes. Then immediately cool in cold water. Dry the beet noodles at 85°C for 6 hours. An electric dryer can also cope with this task.
Ingredients:
1 kg beets,
50 g chopped dry marjoram,
50 g dry chopped parsley.
2 tbsp. salt.
Preparation:
Select small beets, wash them thoroughly, put them in a saucepan, pour boiling water over them and cook for an hour over low heat. Cool and peel the beets, cut them into thin slices, sprinkle with marjoram and parsley. Mix carefully so as not to damage the circles. Place the beets on a baking sheet in one layer and place in an oven preheated to 100 degrees for 1 hour. Open the oven occasionally to release steam. Then remove the dried beets from the oven, cool, put in dry jars, cover with a plastic lid and store in the refrigerator. Beets can be dried in an electric dryer.
Freezing beets
Wash the root vegetables well, peel, chop finely or coarsely (you can grate them) according to your choice. Distribute the beets into bags in a thin layer, getting rid of excess air, or place them in containers in small portions intended for preparing one dish, so as not to defrost the beets again, and place them in the freezer. Beets can be used to prepare your favorite dish without defrosting.
Beet preparations for the winter are tasty, healthy, and varied! So, dear housewives, spare no effort and time, everything will come back to you with the pleasure of the results obtained and the praise of loved ones.
Happy preparations!
Larisa Shuftaykina
We suggest you start preserving a wonderful dressing with beets for that borscht that everyone in the household will be delighted with.
Canned borscht dressing made from boiled beets
Ingredients:
- beets – 4.5 kg;
- onions – 2.2 kg;
- carrots – 600 g;
- garlic – 6 cloves;
- sunflower oil – 450 ml;
- water – 400 ml;
- – 2 tbsp. spoons;
- granulated sugar – 300 g;
- fine salt– 2.5 tbsp. spoons;
- table vinegar– 280 ml.
Preparation
Good, large, sweet beets full readiness Boil on the burner of the switched on stove. Next, let it cool, then peel it and grind it onto the coarsest grater. Then rub the peeled (raw) carrots through the same grater. If your onion is large, then cut it into quarter rings, and if smaller, then into half rings. We transfer all these vegetables into a large, wide saucepan, then add finely ground salt, granulated sugar and sunflower (refined) oil.
Dissolve the required amount of tomato paste in water and pour everything into a container with future borscht dressing. Mix the ingredients very thoroughly and place everything on the stove. Boil the dressing for 13-15 minutes, and then add garlic and table vinegar, crushed through a fine sieve in a meat grinder. Stir and, with the lid closed, cook on low heat for another 7-8 minutes.
We distribute the ready-made dressing into the scalded jars and, after sealing them with lids, wrap them well in a cotton blanket.
Salad dressing for beetroot borscht for the winter
Ingredients:
- beets – 1.4 kg;
- white cabbage – 1.7 kg;
- red bell pepper – 1 kg;
- carrots – 800 g;
- tomatoes – 1.2 kg;
- onions – 700 g;
- sugar, salt - 2 tbsp. spoons;
- sunflower oil– 220 ml;
- laurel leaf – 3 pcs.;
- vinegar – 180 ml.
Preparation
Peeled beets, bell (red) pepper, white cabbage and cut good, juicy carrots and chop them into thin, long strips. But the tomatoes with onions chop into fairly large cubes.
In a saucepan with a thick bottom, heat the required amount of sunflower oil, and then put the onion cubes in it along with carrots and fry them until the vegetables are soft. Next we enter bell pepper, and after another 4 minutes add the tomatoes. After about 8 minutes, put shredded cabbage and, of course, beets into a container with already fried vegetables. Sprinkle everything with salt and granulated sugar and simmer the salad dressing on the lowest heat for at least 20 minutes. In 5 minutes, after setting aside, pour the dressing into it good quality table vinegar.
We distribute the still hot jars into the jars that have been roasted in the oven, seal them with lids and be sure to wrap everything up.
Winter dressing for borscht with beans and beets
Ingredients:
- red beans – 2.5 tbsp;
- beets – 1.8 kg;
- onions – 1.8 kg;
- tomatoes – 1.8 kg;
- carrots – 1.8 kg;
- drinking water – 400 ml;
- – 350 ml;
- kitchen salt - 2 tbsp. spoons;
- sugar – 0.5 tbsp;
- vinegar (9%) – 130 ml.
Preparation
We cut medium-sized tomatoes into slices, chop onions into thin half rings, and rub the carrots and beets through a medium grater. Pour the oil into a deep saucepan and, after warming it up a little, place the onion half rings with grated carrots. After 3-4 minutes, add the juicy beets and fry the vegetables for 12 minutes. Boil the red beans (until half cooked), and then add them to the saucepan with the vegetables. Place tomatoes on top of it, add a little drinking water, sprinkle with kitchen salt and fine granulated sugar and, after mixing the mass until smooth, simmer all this deliciousness for at least half an hour. Then pour vinegar into the prepared dressing and let it simmer for literally 5-6 minutes.
We distribute the contents of the saucepan into properly prepared jars, roll them up all the way and wrap them up.
Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for classic version borscht, but also its other varieties. You can find it in my other article.
Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.
Recipe for a very tasty winter borscht dressing made from beets and carrots
The dish we are going to prepare now is borscht for the lazy. It can be eaten as a regular salad ( independent dish), and use it as a dressing for borscht.
The basis is carrots and beets - this is a treasure trove useful substances. The dressing is a lifesaver when you don’t want to “tinker” with borscht for a long time, but delicious soup I want to.
Ingredients:
- 4 kg beets;
- 2 tbsp. spoons of salt;
- 1 kg carrots;
- 1 kg of onions;
- pepper (0.5 kg);
- vegetable oil (approximately 0.2 l);
- 1 cup granulated sugar;
- 1 glass of 9% vinegar;
- 2 kg garlic;
- 2 kg of green parsley;
Preparation progress:
You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.
To avoid splashing the entire kitchen, cover it with a plastic bag.
Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind the pepper in a meat grinder.
Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. Stir and put on low heat, waiting for our mixture to give juice. This is about 20 minutes covered and a little more if the container is open.
Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.
Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!
Dressing for borscht for the winter without vinegar
This recipe, unlike the previous one, will not have a bite. However, this doesn’t make the dressing any worse – it keeps well all winter!
Ingredients:
- 2 kg tomato;
- 2 large onions;
- 2 heads of garlic;
- 3 bell peppers;
- 3 carrots (large or medium)
- 2-3 hot peppers;
- 1 celery root;
- 2 apples.
Preparation progress:
- Place the frying pan on the fire and pour a couple of tablespoons of vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
- Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
- Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.
The dressing for borscht (by the way, not only) is ready!
Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter
This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!
Ingredients
- 5 kg of white cabbage;
- 750 grams of carrots;
- 750 grams of onions;
- tomatoes – 1 kg;
- 2 kg beets;
- 400 grams of sweet pepper;
- parsley - to taste;
- tomato paste – 3 tbsp.
- 9% vinegar – 125 ml;
- 250 ml vegetable oil;
- salt to taste;
- 2 spoons of sugar;
- bay leaf – 4 pcs;
- black pepper 10 pieces (peas);
- allspice 5 pieces;
Preparation progress:
- It is better to cook borscht dressing in an aluminum container. It is better not to use enameled one - it will burn. To begin with, remove the stems from the tomatoes and pass them through a meat grinder.
- We cut the onion either into half rings or into cubes, and then put it in a cauldron. Bell pepper cut into strips. Beets and carrots, after peeling, three on a grater for Korean carrots and send it to the onion. Now put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
- Cover with a lid and bring to a boil, then stir and continue cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.
Ready! Now you can put it into jars!
Dressing for borscht - a recipe for the winter with cabbage
This recipe is no more complicated than the others. The main ingredient will simply be cabbage. The set of components is standard, as in previous versions.
Ingredients
- 1 kg of table beets - you can use clumsy ones, which will not go well with other dishes;
- 1 kg of white cabbage;
- 0.5 kg bell pepper;
- 1 kg of large tomatoes;
- 0.5 kg of onions;
- carrots – 0.5 kg;
- 5 tbsp. l. vinegar 9%;
- sugar and salt;
- 100 mg odorless vegetable oil;
- tomato paste – 3-4 tablespoons;
- garlic - one head;
- greens to taste.
Preparation progress:
- Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and three carrots on a coarse grater. We cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
- Add oil and set vegetable mixture on medium heat. As they boil, reduce the gas. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
- We look at the stove - the vegetables have begun to boil, which means it’s time to add vinegar.
- Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.
Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!
I suggest you watch a video recipe for preparing borscht dressing for the winter
Good luck with your preparations and look forward to new recipes!
During the winter cold, many people would like to quickly prepare tasty and vitamin-rich borscht or add an unusual side dish to a second course; and this will require a preparation " Beets for the winter for borscht" Of course, some will say that beetroot rolls are not as varied as those made from zucchini or cucumbers. But this does not mean at all that there is nothing to prepare from these root crops for the winter. And the borscht recipe will be a refutation of this. We will share with everyone who is interested the best recipes on preparing delicious beets for the cold weather.
The beet harvest is traditionally harvested at the end of September. Ripe vegetables are ideal for cooking fresh borscht and canning. The preparations usually use fruits that are small in size, dark burgundy in color, and have firm flesh. By the way, marinades are made from small vegetables, and marinades are made from larger vegetables.
Recipe 1 " Vegetable mix for the first"
Along with beets, other vegetables are also combined for first courses, choosing the best ratio. So, for a winter borscht assortment you will need to take the following set of products: 1 kg of beets, tomatoes, carrots, onions and sweet peppers, 1 pod of hot pepper, 200 ml of vegetable oil, 100 g of salt, ground black pepper to taste.
Root vegetables - carrots and beets - are grated after wet processing. The bulbs are chopped. The seeds of sweet peppers are removed and the flesh is cut into rings. Tomatoes are cut into slices or cubes. Then all the vegetables are lightly fried in oil in a frying pan or in a saucepan, transferred to a saucepan, salted, peppered, seasoned with hot pepper and cooked for about 5-7 minutes. You can add a little water to the mixture. The hot mass is placed in a sterilized glass container and rolled up.
Recipe 2 " Classic dressing with tomatoes"
Cooking in summer and autumn rich soup made easier by the availability of the necessary components in stores or at the dacha. In cold weather the situation is different and becomes much more complicated! For these reasons, it is prepared beets for the winter for borscht delicious, for which the following ingredients are taken: 3 kg of beets, 2 kg of carrots and fresh tomatoes, 2.5 kg of bell pepper, a piece of parsley root, a bunch of parsley and celery (you can add dill to them), salt.
All vegetables are first washed and peeled as needed. Then the tomatoes are pureed in a meat grinder, after pouring boiling water over them and removing the skin. The sweet pepper is cut into small pieces. Root vegetables and roots are grated on a fairly coarse grater. The greens are chopped. Further tomato puree pour into a large enamel pan and place on moderate heat to boil. The tomatoes are stewed for 7-10 minutes, after which the previously prepared vegetables are added to the tomato. The mixture is salted, chopped herbs are added to it, and the stewing process continues for another 15 minutes. The finished product is placed in jars, hermetically sealed, turned upside down with the lid and wrapped in a blanket to cool slowly (this is done for additional sterilization of the seaming).
Recipe 3 “Borscht seasoning with beets”
The following method of “sealing” the base for soup requires the presence of: 0.5 kg of beets, 2 kg of tomatoes, 0.5 kg of sweet peppers, onions and carrots, salt to taste, 60 g of sugar, 100-120 ml of sunflower oil, 60 ml 6% vinegar.
The washed beets and carrots are peeled and grated. The stalks and seeds are removed from the pepper. Onions and peppers are finely chopped. The tomatoes are put through a meat grinder, and the resulting mass is poured into a saucepan and placed on the stove. Beets are placed in the boiled tomato mass and boiled for about half an hour. Then the carrots are added and cooking continues for another 25 minutes. The next to boil in turn are sweet peppers (+ 25 minutes of boiling), onions (+ 20 minutes), and 5 minutes before removing the dish from the heat, add sugar, salt, seasonings as desired and pour in sunflower oil. After letting the mixture boil, it is packaged in clean, dry jars and sealed.