Borscht dressing for the winter

So that borscht can be prepared quickly and tasty, it is better to prepare and preserve all vegetables in the summer. Dressing for borscht for the winter has a huge number of varieties. There are also many recipes for rolling up such canned food. Every housewife can choose the best option for pampering her family with delicious borscht.

How to prepare borscht dressing for the winter

To prepare the dressing, you need to select the ingredients and prepare them correctly. First of all, you will need beets. These should be table varieties, small in size, since such a root vegetable retains color better. It is also better to add acid to the workpiece to preserve the color. This can be vinegar, tomatoes, and citric acid. It all depends on the preferences of the hostess.

For safety, you can sterilize containers with workpieces, but sometimes it is quite possible to do without it. It is recommended to preserve in glass containers. The jars should also be pre-rinsed with hot water and soda, and also sterilized over steam. All ingredients must be free of signs of disease, rot and mold. Then the workpiece will last at least 6 months.

Borscht dressing for the winter with beets

Ready-made beetroot borscht for the winter is a godsend for the housewife, as it will save both time and money.

For the classic recipe you need the following ingredients:

• root vegetable - 670 g;
• half a kilo of carrots;
• 530 g onions;
• tomato paste - 490 g;
• 2 sprigs of rosemary;
• 3 tbsp. spoons of linseed oil;
• a little thyme;
• 45 ml vinegar 9%;
• salt and pepper to taste.

Recipe for making winter hogweed from beets:

1. Wash all vegetables.
2. Grate the carrots and beets using a coarse grater, and finely chop the onion.
3. Combine everything in a container for frying and stewing, add oil and heat.
4. Fry for 15 minutes.
5. Add tomato paste.
6. Stir, add thyme and rosemary.
7. Simmer for 20 minutes.
8. Approximately 5 minutes before complete readiness, add vinegar.
9. Place in hot sterilized jars.

Immediately roll up and wrap to cool slowly. After a day, you can put it in a dark, cool place for storage.

Borschevka for the winter from beets and carrots

This dressing differs slightly in the required ingredients, but in the end it turns out no less tasty.

Ingredients:

• 2 kg of root vegetables;
• the same amount of onions;
• 2 kg of tomato;
• 600 ml sunflower oil;
• 200 g sugar;
• 130 g salt;
• 100 ml vinegar 9%;
• 150 ml water;
• 15–20 black peppercorns;
• 5 lavrushki.

Cooking algorithm:

1. Pre-prepared root vegetables must be grated on a coarse grater.
2. Finely chop the onion.
3. Grind the tomatoes in a blender along with the skin.
4. Pour half the oil into the stewing container and put the chopped vegetables there.
5. Pour in the second part of the oil and mix everything well.
6. Pour 1/3 water and vinegar into vegetables.
7. Place over low heat until the vegetables release their juice.
8. Then immediately increase the heat and bring the mixture to a boil.
9. Reduce the heat so that the vegetables simmer a little and simmer a little.
10. Warm under the lid for 15 minutes.
11. Add the tomatoes and the rest of the vinegar and water, as well as salt, sugar and pepper.
12. Mix.
13. Bring to a boil and reduce heat.
14. Simmer over moderate heat for half an hour.
15. 10 minutes before it’s ready, add the bay leaf and mix everything again.

All that remains is to turn it off and put it in jars. Immediately seal it tightly, and the dressing for lunch with carrots is ready.

Borscht dressing for the winter without vinegar

You can prepare hogweed for the winter from beets without essence. Ingredients for the recipe:

• root vegetable - 1.6 kg;
• 900 g each of carrots and bell pepper;
• onion to taste depending on the amount for borscht;
• 900 g tomatoes;
• 2 spoons of granulated sugar;
• 1.5 tablespoons of table salt;
• half a glass of vegetable oil.

You need to prepare it like this:

1. Pour boiling water over the tomatoes and remove the skins.
2. Grind with a blender or on a coarse grater.
3. Put the tomatoes on the fire, add salt, sugar, bring to a boil and simmer for about 20 minutes.
4. Grate the carrots on a coarse grater and add to the tomato, boil for 3 minutes.
5. Cut the bell pepper into strips, add to the tomato and carrots, and boil for three minutes.
6. Add finely chopped onion and also cook for three minutes.
7. Grate the root vegetable on a coarse grater and sauté in a frying pan with vegetable oil. Add 1 tbsp. a spoonful of vinegar to preserve the color and simmer for 5 minutes.
8. Mix with tomatoes.
9. Add vegetable oil and simmer for 10 minutes.

Place the boiling stock into prepared jars and roll up. The dressing without using vinegar is ready. Will keep perfectly throughout the year.

Winter borscht dressing with vinegar

Most dressings are made with vinegar. Regardless of many ingredients, 9% vinegar is used. It helps to preserve the workpiece without problems for the required period. In addition, vinegar helps preserve the color of the vegetable in the finished borscht and prevents the dish from discoloring.

Pickled beets for borscht for the winter

You can also prepare a dressing for borscht for the winter using pickled beets. This is an original and tasty recipe.

Required Products:

• 2 kg of root vegetables;
• half a kilo of onion or white onion;
• 700 g tomatoes;
• sweet pepper - 250 g;
• 3 cloves of garlic;
• 6 tablespoons of vegetable oil;
• 2 tablespoons of salt.

Here's how to prepare the pickled vegetable:

1. Cut the onion into half rings.
2. Cut the pepper into strips.
3. Fry vegetables until soft in vegetable oil.
4. Place pre-suppressed garlic into fried vegetables.
5. Peel the tomatoes.
6. Process peeled tomatoes in a blender.
7. Peel the root vegetable and grate it.
8. Place the beets in a stewing container and pour over the tomatoes.
9. Simmer for half an hour over low heat.
10. Then add all the vegetables and spices and simmer for another 20 minutes.
11. Place into jars and roll up.

The recipe can be used for making borscht and cold beetroot soup.

Borscht dressing for the winter without tomatoes

You can prepare a roast for borscht with beets for the winter without using tomatoes. In this case, you can use bell peppers, preferably red varieties. Ingredients:

• beets - 760 g;
• carrots - 450 g;
• 600 grams of pepper and onion;
• a bunch of parsley and a bunch of dill;
• 3 tbsp. spoons of corn oil;
• vinegar - 40 ml;
• salt and spices to taste.

Cooking algorithm step by step:

1. Finely chop the onion and fry in oil until golden brown.
2. Also cut the bell pepper into strips and fry in oil.
3. Peel the carrots and beets, grate them and place them in a pan with other vegetables.
4. Add salt, spices, remaining oil.
5. Simmer for 25 minutes.
6. Add vinegar with parsley and dill a couple of minutes before cooking.

Now you can put it in jars and roll it up in a convenient way. No tomatoes, and the color will be preserved by the vinegar.

Borscht for the winter without tomatoes and peppers

In this recipe, ketchup is used instead of tomatoes; pepper is not needed at all.

Products for the recipe:

• 350 g each of beets and carrots;
• ketchup - 6 large spoons;
• onions - 2 pieces;
• 100 ml water;
• vegetable oil - 3 tbsp. spoons;
• salt and spices to taste.

Cooking method:

1. Chop the onion and fry until golden brown.
2. Grate the root vegetables and simmer with 2 tablespoons of oil over low heat, stirring.
3. Dilute ketchup in water and pour the sauce over the beets.
4. Simmer for another 20 minutes until soft.
5. Turn off, mix with onion, add salt and spices, cool.
6. Place in bags and leave in the freezer, where the dressing will be stored all year.

Dressing for borscht for the winter without carrots

In order to make a recipe for borscht dressing for the winter with beets, it is not at all necessary to use carrots. Any of the above recipes can be prepared without using carrots. But in this case, when cooking dinner, you will have to separately fry carrots, since this root vegetable is necessary in real borscht.

Winter borscht with boiled beets

Ingredients for the recipe:

• root vegetable - 4.5 kg;
• onion - 2.2 kg;
• 600 g carrots;
• 6 medium cloves garlic;
• 450 ml of any oil, olive, corn or sunflower;
• 2 tbsp. spoons of tomato paste;
• 400 ml water;
• 300 g granulated sugar;
• 2.5 tbsp. spoons of salt;
• 280 ml of vinegar is enough.

Easy to prepare:

1. Boil the vegetable.
2. Cool and grate.
3. Also grate raw carrots and chop onions.
4. Mix everything, add salt, sugar, sunflower oil.
5. Dissolve tomato paste in water and add to vegetables.
6. Mix everything and put on fire. Cook for 14 minutes.
7. Add chopped garlic and vinegar.
8. Cover with a lid and cook for another 8 minutes.

Roll up and wrap. The gas station is ready, in a day it will go down to the basement.

Borscht with bell pepper for the winter

Bell pepper is successfully used in the preparation of such dressings. It is enough to cut half a kilo of pepper into small strips and stew along with the root vegetables. Pepper adds additional flavor notes and a pleasant aroma. It is recommended to select red pepper varieties.

Borscht with potatoes for the winter in jars

This is not a dressing, but rather a full-fledged borscht, which can simply be diluted with broth and served.

Products you will need:

• cabbage - 1 kg;
• potatoes - 1.6 kg;
• 400 g each of beets, onions and carrots;
• large sweet pepper - 200 g;
• 1.5 kg of tomatoes;
• any vegetable oil - 250 g;
• 50 ml vinegar;
• table salt - 2 tablespoons;
• granulated sugar - 1.5 tablespoons.

It’s easy to prepare borscht in a jar:

1. Chop or grate all vegetables.
2. Fry the onion until transparent.
3. Add root vegetables.
4. Simmer for 10 minutes.
5. Grind with a blender and add tomatoes.
6. Add vinegar, salt and sugar.
7. Add cabbage, peppers and potatoes.
8. Stir and cover with a lid.
9. Simmer over low heat for an hour.
10. Place into jars and roll up.

During the cold period, you need to dilute with water or broth in a ratio of 1: 2.

Winter dressing for beet borscht with beans

Necessary:

• tomatoes - 5 kg;
• beets - 2.5 kg;
• 1.5 kg carrots;
• 1 kg each of pepper and onion;
• 1.5 kg of beans;
• 400 ml vegetable oil;
• 250 ml vinegar;
• 5 tbsp. spoons of salt;
• herbs, spices, garlic - to taste.

Preparation step by step:

1. Grind the tomatoes in a blender, grate the carrots and beets, cut the onion and sweet pepper into strips.
2. Boil the beans until half cooked.
3. Heat vegetable oil in a bowl and add all the vegetables, beans and tomato mass.
4. Add salt and mix.
5. Braising should last 50 minutes.
6. Pour the herbs and vinegar into the resulting mass and heat.
7. Distribute into scalded, prepared containers and seal tightly.

In many recipes, borscht is prepared with beans, and therefore it is logical to make the preparation with beans.

Borscht for the winter in jars: recipe with tomato paste

Most of these recipes are made with tomato. But in any version, tomatoes can be replaced with tomato paste or even ketchup. If the paste is too thick, it can be diluted with boiled water to the desired consistency.If ketchup or tomato paste is added, then you don’t have to add tomatoes.

Recipe for winter borscht dressing “Finger lickin’ good” with eggplants

To prepare a divinely tasty preparation you will need: the root vegetable itself - 1 kg, some eggplants and peppers (200 grams is enough), the same amount of onions and carrots, 50 grams each of garlic and sugar, 30 ml of vinegar, a teaspoon of salt, 150 ml of sunflower refined oil.

Cooking steps:

1. Grate the root vegetables and cut the eggplants and peppers into cubes.
2. Chop the onion as finely as possible.
3. Place all vegetables in a container, add oil and add salt.
4. Put on fire, simmer for 40 minutes.
5. Add all remaining ingredients and keep on the stove for another 15 minutes.
6. Remove from heat and immediately pour into jars.

Roll up and wrap with a warm towel.

Borscht dressing for the winter made from beets and apples

This is an original recipe for lovers of pleasant taste. Ingredients:

• 1 kg of root vegetables;
• 250 g onions;
• 150 g sugar;
• sour apples - 1 kg;
• a tablespoon of salt and vinegar.

It’s easy to make a blank:

1. Grind the vegetables with a meat grinder or blender.
2. Place everything in one container, except for the vinegar.
3. After boiling, simmer for 30 minutes.
4. Pour in tbsp. a spoonful of vinegar.
5. Simmer for 7 minutes, seal tightly.

Recipe for winter borscht dressing with tomatoes

This is not only a preparation for lunch, but also a complete snack.

Components used:

• tomatoes - 2 kg;
• bell pepper - 1 kg;
• carrots, onions and beets 800 g each;
• a glass of vegetable oil;
• 2 tablespoons of salt.

The recipe and algorithm of actions is simple: chop all the vegetables, pour them into a stewing container and simmer for 50 minutes. Then roll up.

Seasoning for borscht for the winter: recipe with beet tops

Beet tops are distinguished by a large amount of useful substances and borscht also gives a pleasant taste, like other ingredients.

For the recipe you need:

• half a kilo of beet tops;
• 0.5 kg sorrel;
• 250 ml boiling water;
• a heaped spoonful of salt;
• a bunch of greenery.

Recipe:

1. Wash and cut the tops, sorrel and greens.
2. Place in a saucepan, add salt and pour in a glass of boiling water,
3. Simmer for 10 minutes and roll up.

This recipe makes a great green lunch.

Preparation for borscht for the winter from beets with garlic

For the savory recipe you will need:

• 1 kg of tomatoes;
• 1 kg beets;
• 750 g carrots;
• 1 kg of onion;
• 600 g pepper;
• 15 cloves of garlic;
• a bunch of greenery;
• 300 g granulated sugar;
• 160 g salt;
• 400 ml vegetable oil;
• 9 tablespoons of vinegar.

Recipe:

1. Grind the tomatoes to a puree.
2. Grate the root vegetables.
3. Finely chop the onion and pepper.
4. Combine everything into one pan.
5. Add greens here.
6. Pour in salt, sugar, vinegar and oil.
7. Leave for 1.5 hours.
8. Divide into jars.
9. Cover the top with lids and place in a saucepan with a towel on the bottom.
10. Sterilize the workpiece for 20 minutes.

Next, take out the cans and roll them up. This way they will last for a long time.

Universal beetroot dressing for the winter

It is recommended to use this preservation for lunch, but also to eat it as a cold snack. The products you will need are the simplest: 2 kg of beets, 1 kilogram each of tomato, onion and carrot, half as much pepper. You will also need a glass of any oil, sunflower or olive, to suit the housewife’s taste, 130 ml of 9% vinegar, 200 grams of granulated sugar and half the amount of table salt.

It's easy to prepare:

1. Grate the root vegetables.
2. Cut the peppers and onions into strips, and make a puree from the tomatoes.
3. Mix everything together, add salt, sugar, vinegar.
4. Place on the heat and cook for half an hour or until the beets are ready.
5. Fill sterilized jars and seal.

This snack can even be spread on bread.

Preparing borscht dressing with herbs for the winter

For borscht preparation with herbs, you will need to take more fresh parsley and dill. They must be added along with spices. After the vegetables and herbs have cooked for 30–40 minutes, they can be turned off and placed in jars. In cold weather, such preservation will help you prepare a delicious lunch with the aroma of fresh herbs.

Recipe for preparing borscht for the winter: freezing

For those who want to preserve vitamins as much as possible, it is recommended not to cook the preparation for lunch, but to freeze it. Ingredients for this dressing:

• half a kilo of root vegetables;
• 3 onions;
• 300 g tomato paste;
• 125 ml water;
• 4 tablespoons sunflower oil.

Step-by-step cooking recipe:

1. Boil vegetables until half cooked.
2. Sauté the onion until transparent.
3. Boil water and dilute tomato paste.
4. Grate the root vegetables.
5. Place the vegetables in bags and pour in the diluted paste.

Then put all the bags in the freezer and set the temperature required for freezing.

Borscht in an autoclave for the winter

There are several required components:

• beets - 1 kg;
• carrots, peppers - 350 g each;
• the same amount of tomato;
• 350 g onions;
• table salt - spoon;
• 70 g granulated sugar;
• vegetable oil - 80 ml.

The autoclave recipe is simple:

1. Grate the root vegetables.
2. Chop the remaining vegetables into small pieces.
3. Mix all ingredients and place in jars.
4. Roll up the jars and place in the autoclave.
5. Pour water so that there is a free space of 9–10 cm.
6. Close the lid and wait for a pressure of 0.4 MPa.
7. Let the jars stand for 40 minutes, if they are liter - an hour.

A delicious borscht dressing for the winter is ready, just turn off the device from the network, and when the pressure allows, open the lid and take out the jars.

Borscht seasoning for the winter in a slow cooker

A slow cooker is perfect for preparing borscht with beets for the winter. Ingredients:

• 1 kg of root vegetables;
• 2 onions;
• 2 medium carrots;
• 2 bell peppers;
• 2 large tomatoes;
• 2/3 cup oil;
• 100 ml vinegar;
• salt to taste.

Recipe:

1. Grate the root vegetables, chop the onion and pepper.
2. Chop the tomatoes.
3. Pour oil into the multicooker bowl.
4. Place the beets one by one, then the carrots, and then the peppers and onions.
5. Add salt.
6. Set the “Frying” mode for 15 minutes with the lid open.
7. Then close the device for another 15 minutes in the same mode.
8. Pour in vinegar and oil.
9. Boil on the same program for 7 minutes.
10. Place into jars and roll up.

The end result will be delicious and quick. You don't even need to have a stove on hand.

Rules for storing borscht dressing

Hog parsnip is stored in a dark and cool room. Storage rules do not differ from other preservation. If this is a frozen version, then it cannot be thawed and frozen several times.

Conclusion

Dressing for borscht for the winter can be prepared in any way, but the base for it is always beets. For color, it’s great to add tomatoes, which can be replaced with tomato paste or ketchup. It is convenient to prepare such preservation in the summer, since vegetables are an expensive pleasure in the cold season. Beetroot dressing for the winter is prepared quickly and produces a flavorful lunch at the right time.

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