Winter borscht with tomato paste

Borscht dressing for the winter with tomato paste helps in preparing first courses, making them real masterpieces with amazing taste. In addition, this is also an opportunity to preserve a pleasing harvest of such useful vegetable crops as carrots, beets, peppers and other components growing in summer cottages and vegetable gardens.

How to properly prepare borscht dressing with tomato paste

It’s very easy to prepare a winter borscht dressing with tomato paste; even young housewives can handle this job using classic recipes. And recommendations for production will help you create a preparation of original taste and aroma:

1. Only fresh vegetables should be used. They can be of any size; it is important that vegetable products are not damaged or rotten.
2. You can grind products in any convenient way, depending on personal preferences.
3. Excellent taste is demonstrated by winter preparations made with the addition of various spices and herbs.
4. The vegetable seasoning needs to be simmered for 1 hour and poured into jars while boiling, having sterilized them in advance.

Classic recipe for tomato dressing for borscht for the winter

A winter dressing prepared for borscht according to a traditional recipe will be an excellent semi-finished product made from fresh vegetables, which will help the housewife out more than once. In addition to borscht, the preparation can also be used for preparing all kinds of main courses.

Ingredients:

• 500 g carrots;
• 500 g onions;
• 500 g pepper;
• 1000 g beets;
• 1000 g cabbage;
• 1000 g tomatoes;
• 3 teeth garlic;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 4 tbsp. l. tomato paste;
• 5 tbsp. l. vinegar;
• 0.5 tbsp. oils

The cooking recipe involves the following processes:

1. Chop the tomatoes into slices, onions into half rings, beets into strips, grate the carrots. Then place the prepared vegetables in a stewing dish, adding oil. Place on the stove, turning on medium heat.
2. After 40 minutes, season with vinegar and, reducing the heat, close with a lid and simmer.
3. Chop the cabbage, chop the pepper into strips, chop the garlic.
4. After 45 minutes, add the prepared cabbage, pepper, garlic and tomato paste, add salt, add sugar and keep for another 20 minutes.
5. Distribute the winter seasoning into jars and seal with lids, boiling them in advance.

Preparations for the winter: borscht with tomato paste and bell pepper

This borscht in jars will last all winter without any problems. This dressing can be used as a hearty borscht and served as a cold appetizer. To prepare you need to stock up:

• 1 kg beets;
• 0.7 kg carrots;
• 0.6 kg bell pepper;
• 0.6 kg of onion;
• 400 ml tomato paste;
• 250 ml oil;
• 6 teeth garlic;
• 3 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 90 g vinegar.

Main processes:

1. Wash the vegetables with special care, remove all dirt with a brush, then peel and wash again.
2. Grind carrots and beets using a grater. Remove bell pepper from seeds and chop into cubes or thin strips. Chop the garlic into small pieces.
3. Take a deep saucepan and heat 2 tablespoons of oil. Add the beets and fry them for 10 minutes, stirring all the time. Then carefully remove the beets and place them in a separate pan, making sure that most of the oil remains in the pan.
4. Carry out the same procedure with carrots, onions and peppers, adding oil to the pan if necessary. It is important that the vegetables brown and acquire a beautiful golden color.
5. Pour sugar into a pan with fried vegetables, pour in tomato paste, add garlic and season with salt. Pour in the remaining amount of oil and, stirring, place on the stove.
6. After it boils, simmer for 20 minutes, stirring constantly. Then add vinegar and, bringing to a boil, remove the vegetable mixture from the stove.
7. Place in sterilized jars and screw on the lids. Wrap the preserved food upside down in a warm blanket. After 24 hours, you can store it in a dark room with a cool temperature.

Tomato dressing for borscht for the winter with carrots and beets

The preparation with tomato paste for borscht contains all the components that are needed for preparing first courses. You just need to set the broth to boil and add the prepared stock for borscht and you can enjoy the aromatic, rich food.Dressing for borscht for the winter according to this recipe is characterized by brightness, unsurpassed taste and healthfulness, since during production the maximum amount of valuable substances in which these root vegetables are rich is preserved.

Components and proportions:

• 1 kg beets;
• 1 kg carrots;
• 450 ml tomato paste;
• 1 kg of onion;
• 300 ml oil;
• 100 g sugar;
• 75 g salt;
• 50 ml vinegar;
• 80 ml water;
• spices.

How to create seasoning for borscht for the winter:

1. Grate the beets, carrots, and onions using a regular grater.
2. Take a saucepan, add the prepared vegetables, pour in 150 g of oil with 1/3 vinegar and water, place on the stove until it boils. As soon as the vegetable mass begins to boil, you need to close the pan with a lid and simmer for 15 minutes.
3. Add tomato paste; pour in the remaining amount of vinegar, water and keep for another 30 minutes.
4. 10 minutes before the end of cooking, add spices, season with salt, add sugar, mix well.
5. Fill the jars with the prepared winter seasoning, seal, wrap and leave to cool.

Borscht tomato dressing for the winter with garlic

This simple and quick version of the dressing for borscht with tomato paste will make life much easier for housewives, and lovers of savory dishes will be pleased with the taste and unusual aroma. To prepare the preparation, you should prepare the following products:

• 1.5 kg of tomatoes;
• 120 g garlic;
• 1 kg carrots;
• 1.5 kg beets;
• 1 kg of sweet pepper;
• 250 g butter;
• 1 tbsp. l. Sahara;
• 2.5 tbsp. l. salt;
• vinegar, spices.

Important points when creating seasoning for borscht for the winter:

1. Chop the washed carrots and onions and place them in a pan with preheated oil and place on the stove to simmer for 10 minutes.
2. Add chopped beets and keep for another 10 minutes.
3. Grind the tomatoes using a meat grinder, then add them to the vegetable mixture along with pepper, season with salt, and add sugar.
4. Bring the mixture to a boil, cover with a lid to prevent moisture from boiling away, and simmer for 30 minutes, reducing the heat to low.
5. 10 minutes before readiness, add finely chopped garlic, spices, and vinegar.
6. Pack the finished composition for the winter into jars and sterilize them, covering them with lids for 15 minutes.
7. Then seal and let cool.

Winter borscht with tomato paste: recipe with herbs

The borscht dressing prepared in this way will make hot dishes amazing in taste, which will be rich and fragrant. To make a vitamin preparation with herbs, you need to stock up on:

• 1 kg carrots;
• 1 kg pepper;
• 1 kg beets;
• 1 kg of onion;
• 400 ml tomato paste;
• 250 ml oil;
• 100 g sugar;
• 70 g salt;
• 50 ml vinegar;
• 1 bunch each of celery, parsley, leek.

Recipe for making borscht preparation:

1. Wash, peel, and grate carrots, beets, and onions and fry in vegetable oil.
2. Transfer the prepared products into a saucepan and simmer for 30 minutes, then add finely chopped peppers, chopped herbs, tomato paste, season with salt, add sugar and simmer for 15 minutes.
3. Distribute the finished preparation for borscht into jars and seal.

Rules for storing borscht dressing with tomato paste

A prerequisite for maintaining the quality of preservation is a reduced temperature of the premises where they are located. Temperature indicators that ensure the safety of borscht dressing in jars are from 5 to 15 degrees. Humidity is also of great importance, since rust forms on the lids in damp places, which can lead to damage to the workpiece.Jars should be stacked on shelves in rows, with the lids facing up. Canned goods should be inspected regularly during storage.

Conclusion

Borscht dressing for the winter with tomato paste will help you make aromatic and healthy borscht in the cold season without wasting time and labor. You can also experiment, develop a signature recipe, adding your favorite spices and herbs, and pass on the secret of its production as a family heirloom.

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