Borsch dressing for the winter with tomatoes

Content

1 Secrets of cooking tomato borsch dressing
2 Tomato and bell pepper borsch dressing
3 A simple recipe for borsch dressing with tomatoes and hot peppers
4 A quick recipe for tomato and pepper borscht dressing without salt
5 Tomato borsch dressing with carrots and herbs
6 Recipe for dressing in borscht with tomatoes, garlic and onions
7 Storage rules for borsch dressing with tomatoes
8 Conclusion

Borsch dressing with tomatoes is the best solution for those housewives who do not like to spend a lot of time in the kitchen. This first course seasoning contains the ingredients needed to prepare a hearty and delicious meal. You just need to boil the broth, add potatoes and dressing - and dinner is ready.

Secrets of cooking tomato borsch dressing

A tasty preparation for borscht is obtained if you use vegetables in a 1: 1 ratio. They can be chopped in any of the convenient ways: grate, cut into strips or cubes. After the products are stewed, laid out in sterile jars and rolled up for winter.

The main advantage of borsch dressing is that it can contain any vegetables. Therefore, it can be used in the preparation of almost all first and second courses.

There are several secrets to making borsch dressing that will make it even more flavorful:

It is better to cook it from young, juicy products with thin skin.
You can choose the cutting method at your discretion. If you like the borscht with a beautiful mosaic of vegetables, then you can chop the vegetables into strips. To further simplify the cooking process, use a grater or food processor.
Fresh tomatoes in the dressing will make it even healthier and tastier.
Citric acid or vinegar are the main ingredients in the dressing. It is thanks to them that you can extend the shelf life, as well as get a delicate sourness.
You need to stew the borsch dressing for at least an hour and put it hot in a sterilized container. In this case, additional heat treatment is not required.
Bell pepper is optional, but it will taste better.

Many inexperienced housewives believe that it is possible to cook borscht dressing with all illiquid vegetables. In this case, it is better to observe some conditions that will help keep the workpiece as long as possible and will not spoil the taste:

Remove damage. Cut out areas with cracks, spots and impact marks.
Throw out the mold. If even a small such area is visible on the surface, then the vegetable is completely thrown away. If this piece is completely cut out, fungal spores will still spread inside the tuber and heat treatment will not kill them.

Important! Failure to comply with these recommendations will lead to the fact that the preparation for the borscht will deteriorate, and the cans will swell and have to be thrown away.

Tomato and bell pepper borsch dressing

This recipe includes almost all the vegetables you need to prepare your first courses. Ingredients:

3-4 large onions;
3 carrots;
500 g of tomatoes and bell peppers;
2 kg of beetroot;
1/2 tbsp. Sahara;
1/4 tbsp. salt;
1 tbsp. water;
1/2 tbsp. vinegar;
1/4 tbsp. vegetable oil.

Borscht seasoning with fresh tomatoes for the winter is prepared according to the following principle:

The vegetables should be washed.
Peel beets, carrots and onions.
Peel the Bulgarian pepper from seeds and rinse under water.
Vegetables, except for beets, are passed through a meat grinder.
Put the processed mass in a saucepan for stewing.
Grind the beets with a grater and add to the vegetables. You can also twist it in a meat grinder - depending on the wishes of the hostess.
To prevent the borscht preparation from burning, add water and simmer over low heat for an hour.
Then you need to salt, add sugar and vegetable oil - preferably refined, so as not to interrupt the taste of the dressing with tomatoes and peppers.
Pour vinegar last.
Move everything thoroughly and extinguish for another 15 minutes.
In a glass container of 500 ml, previously sterilized, put the hot billet for borscht and roll up.

Wrap the jars, turning them upside down, and leave to cool gradually.

A simple recipe for borsch dressing with tomatoes and hot peppers

This spicy dressing requires the following products:

tomatoes, bell peppers and beets - 3 kg each;
onions and carrots - 2 kg each;
5-6 heads of garlic;
4 pods of hot pepper;
500 ml of oil;
350 g sugar;
1/2 tbsp. salt;
1/2 tbsp. vinegar.

The technology of cooking borsch seasoning with tomatoes for the winter consists of the following stages:

Remove the skin from the tomatoes by pouring boiling water over them. Grind with a meat grinder.
Pour the resulting tomato mass into a saucepan and add oil, sugar, salt. Wait for it to boil.
Chop the rest of the vegetables into small strips.
Chop hot peppers, after removing the seeds.
Peel and crush the garlic.
Pour chopped vegetables into the boiled mass of tomatoes, boil for 20 minutes.
At the end, add garlic and hot pepper.
Simmer for another 5 minutes.

The preparation for borscht is rolled up hot in sterile jars.

A quick recipe for tomato and pepper borscht dressing without salt

This quick but delicious tomato dressing recipe is prepared using products:

1 kg of tomatoes;
300 g sweet pepper.

The cooking technology is as follows:

You need to get juice from tomatoes using a meat grinder or juicer.
Boil the tomato mass and add the pepper, previously cut into strips.
It is necessary to extinguish the resulting mass until the foam disappears. As a result, it should become slightly thicker than tomato juice with pulp.
Spread the dressing hot in a glass container, roll up, wrap until it cools.

Tomato borsch dressing with carrots and herbs

Borsch with herbs is aromatic and tasty, but in winter it is difficult to buy dill and parsley at reasonable prices. Therefore, you can preserve borsch dressing with tomatoes and herbs for the winter. For cooking, you need the following ingredients:

carrots, onions, tomatoes and peppers - 1 kg each;
2 bunches of parsley and dill.
2 tbsp. l. salt.

Borsch seasoning technology:

Peel, wash and chop the vegetables: cut the tomatoes into cubes, grate the carrots, finely chop the pepper and onion.
Chop the greens.
Mix all ingredients thoroughly.
Add salt to a saucepan with tomato mixture, herbs and vegetables.
Important! The mixture should be very salty.
Put the well-mixed workpiece in sterile jars, tamping slightly. Seal with lids and store in a cool place.

Such a preparation for borscht with tomatoes can be stored under proper conditions for about 3 years.

Recipe for dressing in borscht with tomatoes, garlic and onions

This original recipe will require the following products:

5 kg of ripe tomatoes;
2 large onions;
2 heads of garlic;
1 tbsp. l. salt;
1 tbsp. Sahara;
1 tbsp. l. red and black ground pepper;
1 dec. l. cinnamon and mustard powder;
1 dec. l. vinegar essence.

Step-by-step preparation of the tomato dressing:

Wash the tomatoes and mince.
Peel and grind the onion and garlic.
Add ground red and black pepper, sugar and salt to the resulting mass.
Boil the tomato mass for about an hour over low heat.
After simmering, add cinnamon, mustard and vinegar essence.
Boil for another 15 minutes.
Wash and sterilize jars.
Put the hot mass into jars and roll up.

This dressing with tomatoes for the winter can be used not only during the preparation of borscht, but also served with spaghetti, meat and other hot dishes.

Storage rules for borsch dressing with tomatoes

Like any other canning, tomato borsch dressing should be stored properly. Here are some guidelines:

If the jars are tightly closed, then they can be stored at temperatures up to 15 ° C.
The room must be dry - in damp conditions, the borsch harvest will quickly deteriorate.
Jars of vegetable snacks can be stored for up to three years. But it is recommended - no more than a year.
To prevent the banks from bursting, it is better to protect them from sunlight.

Conclusion

Tomato borsch dressing is an excellent solution for those owners who want to cook delicious first courses all year round. The workpiece can be stored for more than one year, if you provide it with proper conditions.