Borsch dressing for the winter

So that borscht can be cooked 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 such canned food. Each housewife can choose the best option for herself in order to pamper her family with delicious borscht.

How to cook borsch dressing for the winter

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

For safety, containers with blanks can be sterilized, but sometimes it is quite possible to do without it. It is recommended to preserve in a glass container. Banks are also pre-washed with hot water and soda, and sterilized over steam. All ingredients must be free from signs of disease, rot and mold. Then the preparation will stand for at least 6 months.

Borsch dressing for the winter with beets

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

The classic recipe requires the following ingredients:

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

Recipe for cooking hogweed for the winter from beets:

1. Wash all vegetables.
2. Rub the carrots with beets with a coarse grater, and finely chop the onion.
3. Combine everything in a container for frying and stewing, add oil and over the fire.
4. Fry for 15 minutes.
5. Add tomato paste.
6. Stir, add thyme and rosemary.
7. Simmer for 20 minutes.
8. Add vinegar about 5 minutes until fully cooked.
9. Arrange in hot sterilized jars.

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

Borshevka for the winter from beets and carrots

This dressing is slightly different in the required products, but in the end it turns out to be no less tasty.

Ingredients:

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

Cooking algorithm:

1. Pre-prepared root vegetables must be grated on a coarse grater.
2. Finely chop the onion.
3. Grind the tomatoes with a blender along with the skin.
4. Pour half the oil into a stewing container and put chopped vegetables there.
5. Pour in the second part of the oil and mix well.
6. Pour 1/3 of water and vinegar into vegetables.
7. Put on low heat until the vegetables are juiced.
8. Then immediately increase the fire and bring the mass to a boil.
9. Reduce heat to simmer and simmer slightly.
10. Warm up under the lid for 15 minutes.
11. Add the tomatoes and the rest of the vinegar with 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. Add the bay leaf 10 minutes before cooking and stir again.

It remains to turn it off and put it in the banks. Roll up immediately, and the carrot dinner dressing is ready.

Borsch dressing for the winter without vinegar

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

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

You need to cook like this:

1. Pour the tomatoes with boiling water and peel them.
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, also boil for three minutes.
6. Add finely chopped onion and cook for three minutes too.
7. Grate the root vegetable, pass in a 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.

Arrange the boiling workpiece in prepared jars and roll up. The dressing without using vinegar is ready. It will keep perfectly throughout the year.

Dressing for borscht for the winter with vinegar

Most dressings are made with vinegar. Regardless of many ingredients, 9% vinegar is used. It helps to keep 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 fading.

Pickled beets for borscht for the winter

You can also prepare a dressing for borscht for the winter with pickled beets. This is an original and delicious blank recipe.

Required products:

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

You need to cook a pickled vegetable like this:

1. Cut the onion into half rings.
2. Cut the pepper into strips.
3. Fry vegetables until soft in vegetable oil.
4. Put pre-crushed garlic in fried vegetables.
5. Peel the tomatoes.
6. Process peeled tomatoes with a blender.
7. Peel and grate the root vegetable.
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. Arrange in banks and roll up.

The recipe can be used for both borscht and cold beetroot.

Borsch dressing for the winter without tomato

You can prepare frying 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 onions;
• a bunch of parsley and a bunch of dill;
• 3 tbsp. tablespoons 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. Cut the bell peppers into strips and fry in oil.
3. Peel carrots and beets, grate and place in a saucepan 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 until tender.

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

Borscht for the winter without tomatoes and peppers

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

Products for the recipe:

• 350 g of beets and carrots;
• ketchup - 6 large spoons;
• onions - 2 pieces;
• 100 ml of 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, put to stew with 2 tablespoons of oil over low heat, stirring occasionally.
3. Dissolve the 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. Divide into bags and leave in the freezer, where the dressing will be stored throughout the year.

Dressing for borscht for the winter without carrots

In order to make a recipe for borsch 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 lunch, you will have to separately fry carrots, since this root vegetable is necessary in real borscht.

Borscht for the winter with boiled beets

Ingredients for the recipe:

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

Cooking is simple:

1. Boil the vegetable.
2. Cool to grate.
3. Grate raw carrots and chop the onion.
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. Close the lid and cook for another 8 minutes.

Roll up and wrap up. The gas station is ready, in a day, lower it 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 a pound of pepper into small strips and stew together with root vegetables. Pepper gives additional flavor notes and a pleasant aroma. It is recommended to select red pepper varieties.

Borsch with potatoes for the winter in jars

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

You will need products:

• cabbage - 1 kg;
• potatoes - 1., 6 kg;
• 400 g of beets, onions and carrots;
• sweet large peppers - 200 g;
• 1.5 kg of tomatoes;
• any vegetable oil - 250 g;
• 50 ml vinegar;
• table salt - 2 tablespoons;
• granulated sugar - 1.5 tablespoons.

Making borscht in a jar is simple:

1. Cut or grate all vegetables.
2. Fry onions until transparent.
3. Add root vegetables.
4. Simmer for 10 minutes.
5. Grind with a blender and add tomatoes there.
6. Add vinegar, salt and sugar.
7. Add cabbage, peppers and potatoes.
8. Stir and cover.
9. Simmer over low heat for an hour.
10. Arrange in banks and roll up.

In the cold season, dilute with water or broth in a 1: 2 ratio.

Winter dressing for beetroot borscht with beans

It is necessary:

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

Cooking step by step:

1. Chop the tomatoes with a blender, grate the carrots and beets, cut the onion and bell peppers into strips.
2. Boil beans until half cooked.
3. Heat vegetable oil in a bowl and add all vegetables, beans and tomato paste.
4. Season with salt and stir.
5. Braising should last 50 minutes.
6. Pour greens and vinegar into the resulting mass and warm up.
7. Distribute on scalded, prepared containers and close hermetically.

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

Borscht for the winter in cans: a recipe with tomato paste

Most of these recipes are made with tomato. But in any case, 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 the tomatoes can be skipped.

Recipe for borsch dressing for the winter "Lick your fingers" with eggplant

To prepare a divinely tasty workpiece, you will need: directly a root vegetable - 1 kg, a little eggplant and pepper (200 grams are enough), the same amount of turnips and carrots, 50 grams of garlic and sugar each, 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 pepper into cubes.
2. Chop the onion as small as possible.
3. Put all vegetables in a container, cover with 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 place in jars.

Roll up and wrap with a warm towel.

Beet and apple borsch dressing for the winter

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 vegetables with a meat grinder or blender.
2. Place everything in one container, with the exception of vinegar.
3. After boiling, simmer for 30 minutes.
4. Pour in st. a spoonful of vinegar.
5. Extinguish for 7 minutes, tighten tightly.

Recipe for dressing for borscht for the winter with tomatoes

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

Components used:

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

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

Seasoning for borscht for the winter: a recipe with beet tops

Beet tops are distinguished by a large number of nutrients and borscht also tastes good, like other ingredients.

For the recipe you need:

• a pound of tops from beets;
• 0.5 kg sorrel;
• 250 ml boiling water;
• a spoonful of salt with a slide;
• a bunch of greens.

Recipe:

1. Wash and chop the tops, sorrel and herbs.
2. Put in a saucepan, salt and pour in a glass of boiling water,
3. Put out 10 minutes and roll up.

This recipe will make a great green lunch.

Harvesting for borscht for the winter from beets with garlic

For a spicy recipe you will need:

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

Recipe:

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

Then get the cans and roll them up. So they will stand for a long time.

Universal beetroot dressing for the winter

It is advised to use such preservation for lunch, but it is also eaten as a cold snack. The products you need are the simplest: 2 kg of beets, 1 kg of tomato, onion and carrots, half the size of pepper. And you will also need a glass of any oil, sunflower or olive, to the taste of the hostess, 130 ml of vinegar 9%, 200 grams of granulated sugar and half the amount of table salt.

It's easy to cook:

1. Grate the root vegetables.
2. Cut the pepper and onion into strips, and make mashed potatoes from the tomato.
3. Mix everything together, add salt, sugar, vinegar.
4. Put on fire and cook for half an hour or until the beets are ready.
5. Fill sterilized jars and roll up.

This appetizer can even be smeared on bread.

Harvesting borsch 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 been cooked for 30–40 minutes, they can be turned off and laid out in jars. In cold weather, such preservation will help prepare a delicious lunch with the aroma of fresh herbs.

Recipe for preparing borscht for the winter: freezing

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

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

Step-by-step cooking recipe:

1. Boil vegetables until half cooked.
2. Pass the onion until transparent.
3. Boil water and dilute tomato paste.
4. Grate the root vegetables.
5. Divide the vegetables into bags and pour over the diluted pasta.

Then put all the packages 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 - a spoon;
• 70 g granulated sugar;
• vegetable oil - 80 ml.

The autoclave recipe is simple:

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

A delicious borsch dressing for the winter is ready, just turn off the device from the mains, and when the pressure allows, open the lid and get the cans.

Borsch seasoning for the winter in a slow cooker

The multicooker will perfectly help to prepare frying for borscht with beets for the winter. Ingredients:

• 1 kg of root vegetables;
• 2 onion heads;
• 2 medium carrots;
• 2 bell peppers;
• 2 large tomatoes;
• 2/3 cup butter
• 100 ml vinegar;
• salt tastes.

Recipe:

1. Grate the root vegetables, chop the onion and pepper.
2. Chop the tomatoes.
3. Pour oil into the multicooker bowl.
4. Put in turn the beets, then the carrots, and then the peppers and onions.
5. Salt.
6. Set the "Fry" mode for 15 minutes with the lid open.
7. Then close the device for another 15 minutes with the same mode.
8. Pour in vinegar and oil.
9. Boil for 7 minutes on the same program.
10. Arrange in banks and roll up.

The end result is tasty and fast. You don't even need to have a stove on hand.

Storage rules for borsch dressing

Borshchevka is stored in a dark and cool place. Storage rules do not differ from other preservation. If this is a frozen version, then it must not be thawed and frozen several times.

Conclusion

Dressing for borscht for the winter can be prepared in any way, but the basis for it is always beets. For color, it is great to add tomatoes, which can be replaced with tomato paste or ketchup. It is convenient to prepare such preservation in summer, since vegetables are expensive during the cold period. Beetroot dressing for the winter is prepared quickly and at the right time you get a fragrant lunch.

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