Beetroot for the winter in jars

Preparing first courses traditionally takes housewives a lot of time and effort, because each time you have to clean, cut, chop, fry, and stew a lot of ingredients. There is not always enough energy to do this. And soups, according to nutritionists, invariably remain one of the healthiest dishes for humans, which it is advisable to eat every day. That’s why beetroot in jars for the winter is not just a tasty preparation. It allows you to save a lot of time at a time when it is most needed.

In addition, during the harvest season, you have the opportunity to choose and prepare the most delicious and high-quality vegetables in order to be one hundred percent sure of the healthiness of the food prepared from them.

How to prepare beetroot soup for the winter correctly

The composition of ingredients for beetroot soup may vary depending on the recipe used, but the main and unchanged components remain beets, tomatoes or tomato paste, onions and carrots.

Beets can be used in almost any variety.

By the way, to preserve the bright shade of beets, it is practiced to add a pinch of citric acid to the vegetable while stewing or frying it.

There are several ways to prepare beets for the beet garden for the winter:

• bake in the oven;
• boil in its jacket;
• stew raw.

The requirements for the selection of other vegetables for beetroot are standard: they must be fresh, without traces of rot, the size does not really matter, since everything will be chopped in any case.

Vegetable oil is also used to make beetroot. It is preferable to choose refined, odorless. If the recipe uses vinegar, then regular table vinegar can be replaced with apple or wine vinegar in the same proportions.

The most difficult and time-consuming part of making beetroot for the winter is peeling and cutting the vegetables. Since you will have to deal with a significant volume of products at the same time, the use of a food processor is justified, of course, if you have one. For chopping, you can use different types of graters and a blender, but experienced housewives say that the most delicious soup is obtained if the beets and carrots are cut into thin cubes using a knife.

Tomatoes can be consumed with or without skin. It is even possible to use tomato paste. All seed chambers with partitions are removed from sweet and hot peppers and cut into thin strips. Fresh garlic can be replaced with dried garlic if necessary.

A classic recipe for delicious beetroot soup for the winter

The weight in the recipe is already indicated for the products cleaned of all excess:

• 1000 g beets;
• 400 g onions;
• 800 g carrots;
• 1000 g tomatoes;
• 900 g sweet pepper;
• 1-2 pods of hot pepper - to taste and desire;
• 120 g vegetable oil for frying;
• 40 g salt;
• 30 g sugar;
• ground black pepper - to taste.

From the listed ingredients you will get approximately 4 cans of beetroot, 0.5 liters each.

According to the classic recipe, it is advisable to first boil beets or bake them in the oven in their peels. With this processing method, the best preservation of its color, taste and beneficial properties will be ensured.

The process of preparing beetroot soup consists of the following steps:

1. First of all, wash the beets, cut off their tails and place them to boil or bake in the oven for about 1 hour. If the beets are young, then less time may be required.
2. At this time, peel the carrots and onions, chop them with a knife or other convenient method and sauté in a deep frying pan in heated oil until a pleasant golden hue.
3. Tomatoes are peeled by pouring boiling water over them and then placed in cold water. After this procedure, the tomatoes can be easily pureed using a blender.
4. Tomato puree is added to the pan with carrots and onions and simmered for another 10-12 minutes.
5. By this time, the beets should be ready, which are grated and added to the vegetable mixture in the frying pan.
6. The last to be added are sweet bell peppers and hot peppers, cut into strips.
7. Add spices to the vegetable mixture and heat it, stirring constantly, for another 9-12 minutes.
8. When hot, the beetroot dressing is laid out in a sterile container, and a spoonful of high-quality vegetable oil is poured into each jar on top. It will serve as an additional preservative.
9. It is advisable to sterilize the jars for better preservation for literally 6-8 minutes and seal them hermetically.

How to cook beetroot soup with garlic for the winter

Many people cannot imagine truly delicious borscht without garlic, while others cannot stand its smell or taste. Therefore, the recipe for making beetroot soup for the winter with garlic is presented separately. It is prepared in exactly the same way as described above, only the same amount of ingredients is supplemented with 10-12 cloves of garlic.

A simple recipe for beetroot soup for the winter with herbs

You can prepare beetroot dressing for the winter in a very simple way, without even subjecting the vegetables to pre-heat treatment. But in this case, long-term sterilization will be required to ensure good preservation of the workpiece. But vegetables prepared according to this recipe will retain maximum nutrients.

For preparation you will need:

• 1.2 kg beets;
• 1 kg of tomatoes;
• 800 g carrots;
• 1 kg of onions;
• 0.5 kg bell pepper;
• 150 g garlic;
• 300 g of greens (parsley, dill, cilantro);
• 150g rock salt;
• 300 g sugar;
• 150 ml 9% vinegar;
• 400 ml vegetable oil.

The process of preparing beetroot soup according to this recipe is simple:

1. All vegetables are washed, peeled, stems and seeds removed and cut into small oblong pieces. You can use a grater, and for tomatoes, a blender.
2. In a large container, mix all the crushed products, add spices, vegetable oil and vinegar.
   
3. Mix thoroughly until smooth and leave in the room for a couple of hours.
4. Place the juiced preparation into prepared clean half-liter jars, cover with steamed lids and place in a wide saucepan for sterilization.
5. The pan is put on fire. At least 20 minutes should pass from the moment the liquid boils in the pan.
6. The banks are being rolled up.

Beetroot in jars for the winter without sterilization

According to this recipe, all the ingredients for beetroot soup are thoroughly fried one at a time in a frying pan and then mixed into one whole. It turns out very tasty, and it is quite possible to do without sterilization.

You need to prepare:

• 1.3 kg beets;
• 0.5 kg carrots;
• 0.5 kg of onion;
• 0.7 kg of tomatoes;
• 30 g garlic;
• 0.4 kg of sweet pepper;
• 80 g sugar;
• 45 g salt;
• 200 ml vegetable oil;
• 50 ml 9% vinegar;
• ½ tsp. citric acid.

To somewhat speed up the process of sautéing vegetables, it is advisable to use two containers at the same time. For example, 2 frying pans or a frying pan and a deep saucepan.

1. At the preparatory stage, all vegetables are washed, as usual, cleaned of all excess and cut into pieces of the usual size and shape.
   
2. Heat half the dose of oil in one container and place the onion there to fry.
3. In a second container, fry the peppers in the remaining oil.
4. The fried onion is moved with a slotted spoon into a separate container, and carrots are placed in its place.
5. Peppers are replaced in the same way with beets, to which tomatoes are soon added.
   Important! When stewing beets, crystals of citric acid, diluted in a small amount of water, are added to it to preserve color.
6. The mixture of tomatoes and beets is stewed for the longest time - until completely softened, about 20 minutes.
7. Finally, all the vegetables are collected together, spices and garlic are added and simmered for another quarter of an hour.
8. At the end, vinegar is added, the mass is boiled to a boil and immediately placed in sterile dry jars, instantly sealing them for the winter.

Preparing beetroot for the winter with cabbage

To make the cooking process easier, beetroot soup is often prepared with cabbage.

The recipe will require:

• 1 kg beets;
• 1 kg of white cabbage;
• 1 kg carrots;
• 0.5 kg of onion;
• 0.5 kg of tomatoes;
• 1 bunch of parsley (about 50 g);
• 30 ml vinegar 9%;
• 100 g sugar;
• 90 g salt;
• 300 ml vegetable oil.

The method of preparing beetroot soup is incredibly simple:

1. The vegetables are washed, chopped and all at the same time, with the exception of parsley, placed in one pan.
2. Add oil and salt and simmer for about 40 minutes.
3. Add chopped parsley to the pan and simmer for another quarter of an hour.
4. Finally, vinegar and sugar are added, steamed a little more and distributed into prepared jars to seal tightly for the winter.

Beetroot recipe for the winter without cabbage

If for some reason you want to make beetroot soup for the winter without cabbage, then you can use the previous recipe, having first removed cabbage and vinegar from the ingredients. The amount of salt and sugar can also be slightly reduced.

A very tasty recipe for beetroot soup for the winter with apples

Using this recipe, you can prepare a delicious, versatile dish for the winter. It can equally well serve as a dressing for first courses, and as an independent salad appetizer at the table.

Prepare:

• 1.7 kg beets;
• 700 g apples (preferably Antonovka);
• 700 g bell pepper;
• 700 g carrots;
• 700 g tomatoes;
• 700 g onions;
• 280 g sugar;
• 100 g salt;
• about 200 g of fresh herbs;
• 250 ml vegetable oil;
• 100 ml 9% vinegar.

Preparation:

1. Beets, carrots and apples are washed, peeled and seeded and grated on a coarse grater.
2. Peeled peppers are cut into strips, onions are chopped into half rings, and peeled tomatoes are cut into cubes.
   
3. All vegetables are mixed in a saucepan with sugar and salt, heated to a boil and boiled over low heat for 20 minutes.
4. Add chopped herbs, pour in vinegar and heat again until boiling.
5. Place in small glass containers, which are sterilized after boiling water for 15 to 25 minutes, depending on the volume of the container.

Preparing beetroot for the winter in a slow cooker

A slow cooker can provide some help in preparing beetroot for the winter, although you will still have to peel and cut vegetables using other kitchen tools.

You will need:

• 500 g each of beets, onions, carrots and tomatoes;
• 30 g salt;
• 160 g vegetable oil;
• 50 g sugar;
• 30 ml vinegar 9%;
• 80 ml water;
• 3 bay leaves;
• 4-5 peas of allspice.

Preparation:

1. Prepare vegetables in the usual standard way.
2. Place grated carrots, beets and onions, cut into rings, into the multicooker bowl.
3. Pour in water, oil and 1/3 of the total amount of vinegar specified in the recipe.
4. Stir and turn on the “stew” program for 20 minutes with the lid closed.
5. After the beep, add any chopped tomatoes, spices, herbs and the remaining amount of vinegar.
6. Turn on the “quenching” program again for 50 minutes.
7. Distribute the hot vegetable mass into sterile jars and seal for the winter.

Rules for storing beetroot

Beetroot can be stored in any cool and dark place. It is best to consume the preparation within 12 months from the date of seaming.

Conclusion

Beetroot for the winter in jars will help any housewife save time and effort in everyday worries about how to feed the family healthy and tasty.

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