Soup dressing for the winter with beets. The most delicious borscht dressing for the winter: a recipe with beets, carrots and tomato paste. Rules for storing borscht dressing

Preparing borscht in jars for the winter will be a real lifesaver for the housewife. Its recipes are very different. All that remains is to choose the most suitable one for yourself and delight your family all winter with a delicious rich soup, prepared in record time.

The classic recipe for preparing borscht for the winter includes not only beets and carrots, but also cabbage. It is prepared quickly and simply. For this dish you need to take: 1 kg. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

1. All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a coarse grater.
2. Carrots and onions are fried until soft, after which the remaining vegetables are added to them. All the ingredients are simmered together for 12-15 minutes over low heat.
3. All that remains is to add a little more oil, water, salt, sugar and acetic acid. The mixture is simmered under a closed lid on low heat for about another half hour.

The resulting product is poured into pre-prepared jars and covered with lids. The containers are turned over and wrapped in a blanket until completely cooled.

Recipe without vinegar

If you decide to prepare borscht without vinegar, then lemon juice (1 fruit) will help replace this ingredient.

From such a “semi-finished product” the soup will ultimately turn out much tastier than from old, stale vegetables. Also for the preparation you need to take the following ingredients: 1 kg. beets and tomatoes, 400 g of onions and carrots, 150 g of fresh cabbage, oil for frying, salt.

1. The beets are washed thoroughly, but not peeled. Vegetables are cooked over high heat until soft.
2. Onions are sautéed in butter or vegetable oil.
3. The tomatoes are doused with boiling water, the skin is removed, and then cut into large cubes.
4. The carrots are grated, and the cabbage is finely chopped with a sharp knife.
5. All pre-prepared vegetables, except beets, are stewed in a frying pan with thick walls for at least half an hour.
6. After the specified time has passed, grated beets are added to them, after which the mass is cooked for at least another 15 minutes.
7. All that remains is to add salt and vinegar to the ingredients and transfer the preparation into sterile jars.

This borscht can be either vegetarian or meat rich. It all depends on what additional components the housewife chooses for it in winter.

In jars without cabbage

There are probably some cooks who don’t like cabbage in borscht. There are recipes specifically for them without this vegetable. It is best to make this preparation using meat broth (4 liters). You will also need to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g sea salt, 220 g sugar, 1 tbsp. vegetable oil.

1. First of all, all vegetables are washed, peeled and cut in any convenient way. It is best to grate beets and carrots on a coarse grater.
2. After chopping, all the vegetables are mixed in a deep container and thin slices of garlic are added to them.
3. Any vegetable oil, vinegar, meat broth, sugar and salt are mixed in a saucepan. Vegetables are laid out with them, and the container is sent to medium heat.
4. When the liquid boils, the heating temperature is reduced to minimum, and all ingredients are cooked for another 35-40 minutes.
5. The future borscht is poured hot into pre-prepared jars and rolled up.

If desired, cabbage can be added to the soup during further cooking.

Spicy borscht recipe

The recipe will appeal most to lovers of spicy, savory dishes. Of course, you can’t do without garlic (6-7 cloves) and hot red pepper (2 pods). In addition to them, the following will also be used to prepare the dish: 3 kg. tomatoes, 2 kg. carrots and white onions, salt, any seasonings and vegetable oil.

1. Tomatoes along with hot red pepper are passed through a meat grinder. The resulting puree will become the basis for the future borscht.
2. Chopped onions, carrots and beets are fried in vegetable oil until soft.
3. Vegetables are poured with tomato-pepper puree and simmered over low heat for about 1 hour. Already at this stage, you can add salt, your favorite seasonings and finely chopped garlic.
4. After the specified time, the workpiece is rolled into jars.

As a seasoning, it is better to use a ready-made spice mixture designed specifically for borscht.

Winter borscht with beans

Borscht with beans always turns out to be especially satisfying. Legumes are an excellent substitute for potatoes. In addition to 300 g of white beans, you need to take: 2 kg. beets, white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each, salt and sugar, 170 ml. vinegar.

1. The beans are soaked in water overnight.
2. Beets, carrots, onions and pre-blanched tomatoes are chopped in any convenient way.
3. Boiling water and oil are added to the chopped vegetables, as well as sugar, salt and vinegar.
4. The future preparation of borscht for the winter along with beans must be simmered for at least 40 minutes over low heat, and then rolled into jars when hot.

Some housewives decide to use canned beans for the recipe under discussion. But in this case, the workpiece cannot be stored for a long time.

Recipe with green tomatoes

If the housewife has a lot of green tomatoes (2 kg), then they can also be used to prepare a “semi-finished product”. You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g sugar, 50 g salt, 1 tbsp. l. vinegar, oil.

1. All vegetables are chopped and stewed in a frying pan with vegetable oil for at least 40 minutes.
2. All that remains is to add vinegar, salt and sugar to these ingredients, and then leave the mixture on the fire for another 25 minutes.
3. At the very end, the dressing is put into prepared jars and preserved.

Green tomatoes will make the borscht look unusual and very appetizing.

With the addition of beets

If you want the prepared dressing to produce the classic borscht familiar to everyone, then you should take a large amount of beets (at least 3 kg) for it.

In addition to beets, you will also need to use: 1 kg. fresh tomatoes, white onions, cabbage and carrots, 230 ml. table vinegar, 220 g sugar, 100 g salt, oil. It should be noted that beets for winter borscht should be limp and firm when pressed.

1. Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are grated on a coarse grater. You can make your task much easier by using a food processor.
2. The future dressing is simmered directly in a thick-walled pan for at least half an hour (with the addition of vegetable oil).
3. After adding sugar, salt and vinegar, the ingredients cook for another 15 minutes.
4. All that remains is to place the hogweed straight into the prepared glass containers and roll it up.

The specified amount of products should yield 7 liter jars of dressing.

With sweet bell pepper

Sweet bell pepper will make the borscht taste special. It can also be used when preparing soup for the winter. It is allowed to use both red and yellow peppers (1 kg). And, in addition: 1.5 kg each. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

1. After preliminary chopping, all vegetables (except peppers) are placed in a cast-iron pan, poured with oil and simmered until soft.
2. After about 25-30 minutes, water is added to them and the ingredients are brought to a boil.
3. After laying the bell pepper, the procedure is repeated again. After the next boil, you can add vinegar, sugar and salt to the pan. The mass is simmered over low heat for another 25 minutes.
4. Lastly, chopped parsley is placed in the container and the liquid is brought to a boil again.
5. All that remains is to pour the future dressing into jars while hot and roll it up.

It is best to store the workpiece on the bottom shelf of the refrigerator, in the cellar or basement.

In winter, every housewife will be able to open a dressing prepared according to any chosen recipe, add meat, potatoes or other ingredients to it and quickly get a delicious, rich soup. She won't have to waste time chopping vegetables and frying them.

Step-by-step recipes for borscht for the winter in jars with cabbage, beets, and various vegetables

2018-09-27 Marina Vykhodtseva

Grade
recipe

72407

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

9 gr.

69 kcal.

Option 1: Borscht for the winter in jars with beets and carrots

Borscht dressing for the winter with beets and carrots is one of those preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, makes it incredibly aromatic and tasty. Judge for yourself, it’s unlikely that winter vegetables and store-bought tomato paste will give borscht a summer taste and aroma.

The jars will definitely not last long, and no matter how much you prepare them, they will all go away, believe me, it has been checked more than once. I suggest you prepare almost the entire set of ingredients; in winter, it will be enough to boil the broth with potatoes, add dressing and cabbage - that’s it! Well, I suggest you get down to business, the indicated quantity will yield a half-liter jar - for 2.5-3 liters of borscht.

Ingredients:

• Beets - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Sweet pepper - 2 pcs.
• Large tomatoes - 4 pcs.
• Vegetable oil - 40 ml
• Vinegar 9% - 1 tbsp.
• Salt - 0.5 tsp.
• Sugar - 2 tsp.

Cooking process

Choose all vegetables of medium size; if they are small, take several pieces. First, peel the onions, wash and dry. Cut the onion into small cubes. Heat a frying pan with vegetable oil, add the onion and fry for a couple of minutes.

Peel and rinse half the sweet pepper, cut into small cubes. Add the pepper to the onion and continue to fry, stirring occasionally.

Next add beets and carrots to the pan. First, peel and wash the beets and carrots, dry them a little and grate them on a medium grater.

Wash the sweet, fleshy tomatoes, cut out the area where the stalk grows, and then cut the tomatoes into arbitrary pieces. Also chop the remaining sweet peppers and rinse.

Grind peppers and tomatoes in a blender bowl or in a meat grinder.

When the vegetables are all lightly browned, you can proceed to the next step.

Pour the tomato mixture into the vegetables and mix everything, add salt and sugar, simmer covered for 30 minutes. At the end of cooking, add vinegar.

Place the dressing in sterile jars, roll up and place the lids down, cool under a blanket and store in a cellar or pantry.

Bon appetit!

Option 2: Quick recipe for borscht for the winter in jars without cabbage

Recipe for the simplest borscht dressing for the winter without cabbage. To prepare everyone’s favorite dish, you won’t need to sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. The dressing does not even need to be heated separately, which will also save time.

Ingredients:

• 1.5 kg beets;
• 0.5 kg of onion;
• 0.7 kg carrots;
• 0.7 kg of tomatoes;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• 50 g vinegar;
• 170 g butter;
• garlic if desired.

How to quickly prepare borscht for the winter in jars

Chop the peeled onion into small cubes, add it to the oil and put it on the stove. Let it sauté while you prepare the rest of the vegetables.

Grind the beets and carrots in a food processor or through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount is at your discretion.

Chop the tomatoes, you can simply grate them or grind them with a food processor, immediately add them to the vegetables, add salt, and add granulated sugar to the borscht. Stir, cover and simmer for about 25 minutes.

Pour in table vinegar and stir again. Place into sterile jars and immediately roll up the boiling borscht.

It turns out more beautiful if you grate the carrots and beets into strips, but it is advisable to increase the cooking time by about ten minutes so that all the pieces have time to get ready.

Option 3: Borscht for the winter in jars with beans (very tasty)

A recipe for very tasty and practical borscht for the winter in jars, which can also be an excellent salad, snack or dinner. Any beans: dark, red, white, large, small. The cooking time may increase slightly, as well as the taste. In any case, the beans need to be soaked for 5-7 hours, more is possible.

Ingredients:

• kilogram of beans;
• 2.5 kg of tomatoes;
• 45 g sugar;
• 2 tablespoons of salt;
• 700 g beets;
• half a kilo of pepper;
• a glass of oil;
• 8 tablespoons of vinegar.

How to cook

Boil the soaked beans until soft, but be sure to keep an eye on them. There is no need to overcook the beans; they should remain intact without cracks. Drain into a sieve or colander.

Chop the tomatoes and place the tomato on the stove. When boiling, foam will appear that needs to be skimmed off. Cook the mixture for ten minutes.

Chop the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosch dressing.

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Add beans. Add sugar immediately and leave for another fifteen minutes.

Pour in vinegar, boil for a couple of minutes and put the borscht and beans into jars and seal tightly.

Soaking beans not only allows you to cook the product faster, but also gets rid of harmful substances that beans contain. The water must be drained and replaced before cooking.

Option 4: The most delicious borscht for the winter in jars (with pasta)

A variation of beetroot borscht with tomato paste, no cabbage is added to it, only dressing vegetables. This recipe does not contain tomatoes, but you will need good tomato paste, not burnt, natural without dyes in the composition. Preparation with pre-frying of vegetables, which improves their taste.

Ingredients:

• 1400 g beets;
• 600 g carrots;
• half a kilo of onion;
• 30 g vinegar;
• 260 g pasta;
• 350 g pepper (sweet bell pepper);
• 25 g sugar;
• 30 g salt;
• 0.13 liters of oil;
• 0.25 liters of water.

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such utensils are available. Cook the onion in oil until translucent, but watch carefully so that it does not burn.

Peel the carrots, chop into strips, add to the onion, heat for a few minutes, transfer to a saucepan for cooking the dressing, if you have already used a saucepan.

Grate the beets into strips and add to the rest of the vegetables. Immediately cut the bell pepper, freed from the entrails. Pour in after the beets, stir and pour in the recipe water. Cover the pan and simmer the vegetables for a quarter of an hour.

Add pasta, salt, add prescription sugar to the borscht. Simmer for another ten minutes.

Add vinegar, use a table product with a concentration of 9%. Stir, boil for a minute and you can put the borscht into sterile jars. Roll up and turn over.

In this option, you can use homemade boiled tomato, but you will have to increase the amount and reduce the water.

Option 5: Borscht for the winter in jars (very tasty with three ingredients)

A recipe for rich and tasty borscht, which is prepared from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the preparation can be used as a salad or spread for sandwiches.

Ingredients:

• 1400 g beets;
• 900 g pepper;
• 1900 g tomatoes;
• 20 ml vinegar;
• 120 ml oil;
• 1.5 tablespoons of salt;
• 65 g sugar;
• 5 g pepper (ground black or mixture).

How to cook

Chop the tomatoes, put the puree on the stove, and boil for ten minutes.

Grate the beets and pour into the tomato. Chop the pepper and add it afterwards. Cook vegetables and tomatoes for 20 minutes.

Pour in the oil, add salt and sugar, stir, boil for another ten minutes.

Pour in table vinegar, after a couple of minutes put the borscht into jars and roll up.

You can prepare this borscht even faster if you immediately pass all the ingredients through a meat grinder and then boil it.

Option 6: Borscht for the winter in jars with cabbage and beans

This recipe produces a fairly large portion of the product. You will need a saucepan of about 20 liters. If necessary, we reduce products proportionally. We take white or red beans at our discretion, fill them in the evening and soak them in cold water.

Ingredients:

• 1.9 kg of onion;
• 2.8 kg beets;
• 3.8 kg of tomatoes;
• 80 g salt;
• 5 kg cabbage;
• 0.7 kg of beans (weight of dry beans);
• 400 g of water;
• 2 spoons of essence;
• kilogram of pepper;
• 2 cups oil.

How to cook

Soak and boil the beans in advance so as not to delay the process of preparing borscht. Drain the liquid from the beans.

Chop the onion. Heat vegetable oil until almost smoking. Add onion, sauté.

Grate the carrots, add to the onions, stir, cook for another five minutes. Vegetables will no longer fry due to the large quantity.

Twist the tomatoes, pour over the vegetables, immediately add half of the recipe water, leave the second part for diluting the vinegar essence. Boil everything together for a minute.

Grate the beets and place in a saucepan. Let everything cook while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same stage, chop the pepper. Add everything together to the pan with the boiling vegetables. Prepare the dressing until it boils; the cabbage will settle and reduce in volume.

Add sugar and add beans, cook for ten minutes, pour in diluted vinegar. After boiling for two minutes, pour the borscht into jars.

There is no need to worry if the winter borscht turns out to be too salty or sweet. This is only an additive for the soup, the taste of which can always be affected during the final cooking of the soup.

Option 7: Borscht for the winter in jars without cabbage in a slow cooker

Another recipe for simple borscht for the winter without cabbage. It is notable for the fact that the vegetables are cooked in a slow cooker using the stewing mode; they do not require close attention at all.

Ingredients:

• kilogram of beets;
• 700 g carrots;
• 35 g salt;
• 700 g onions;
• 350 g pepper;
• 35 g vinegar;
• 110 g butter;
• 110 g paste.

How to cook

Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Add tomato paste and stir.

Transfer everything into a slow cooker with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open and look at the vegetables. If they have softened, then add vinegar, stir, simmer for another couple of minutes, and put into jars. If the vegetables in the borscht are still a little tough, simmer until desired.

Borscht dressing turns out much more beautiful if you chop the vegetables into strips on a grater for Korean salads.

Option 8: The most delicious borscht for the winter in jars without beets

Very often borscht is prepared without beets, adding only tomato. This is not prohibited; the recipe is for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

• cabbage - 2.5 kg;
• 0.9 kg of onion;
• 0.18 kg butter;
• 0.3 tbsp. Sahara;
• 45 g salt;
• 1.7 kg of tomatoes (can be twisted);
• carrots - 1.2 kg;
• 0.35 kg pepper (sweet bell pepper);
• 30 g vinegar.

How to cook

Chop the carrot into strips and chop the onion. Place all this in hot oil and sauté for ten minutes.

Add shredded cabbage and pepper, cover, wait until the vegetables settle.

Chop the tomatoes and pour into the future borscht. Cook for 15 minutes.

Step 4:
Pour sugar and salt into the borscht, boil for about five minutes, pour in vinegar, stir thoroughly and put the borscht into jars.

Instead of fresh tomatoes, you can use diluted paste. In this case, the amount of product and water must be determined independently, since the concentration varies.

Option 9: Borscht for the winter in jars without vinegar (with lemon)

A vinegar-free dressing recipe that will still last well all winter. It is important to maintain sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.

Ingredients:

• 2 kg of red tomatoes;
• half a kilo of onion;
• kilogram of beets;
• half a kilo of carrots;
• 30 ml lemon juice;
• 30 g pepper;
• 1.5 tablespoons of salt;
• 50 g sugar;
• 0.17 ml oil.

How to cook

Twist the tomatoes together with the bell pepper, put on the stove, let the tomato boil, skim off the foam.

Grate the beets, add to the tomatoes, cook for ten minutes.

Chop the carrots and onions, fry in oil until the onions are transparent. Transfer to a saucepan. Immediately add salt and sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Stir and place the borscht into sterile jars.

It is often recommended to not only turn the jars over after twisting, but also wrap them. In fact, when laying out the boiling mass, you don’t have to do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

Recipe for spicy winter borscht with hot pepper and garlic. If desired, you can reduce or increase their quantity, focusing on your taste.

Ingredients:

• tomatoes - 3 kg;
• 3 chili or other pepper;
• 2 heads of garlic;
• onion - 2 kg;
• 1.5 kg carrots;
• oil - 170 ml;
• 35 g salt;
• ¼ tbsp. vinegar;
• black pepper.

How to cook

Place peeled and chopped vegetables (onions, carrots and beets) into the heated oil one at a time at intervals of five minutes.

Twist the tomatoes with hot peppers and add the puree to the vegetables. Stir and boil for a quarter of an hour.

Add pepper, salt and chopped garlic. Cook the borscht for another five minutes.

Step 4:
Pour in vinegar, boil for a minute, put into jars, screw on.

In fact, you can add all possible spices, dried herbs, ginger roots, aromatic cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when infused. You need to add laurel especially carefully. If the leaf is used in large quantities, bitterness will develop.

Option 11: Classic borscht for the winter in jars with cabbage

A recipe for real winter borscht with beets and cabbage, which will greatly simplify the preparation of dinner and reduce the time you spend in the kitchen. The preparation does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.

Ingredients:

• 1500 g cabbage;
• 1500 g beets;
• 20 g garlic;
• 1000 g carrots;
• 200 g water;
• 100 g vinegar (9%);
• 800 g tomatoes;
• 200 g refined oil;
• 800 g onions;
• 120 g salt;
• 150 g sugar.

Step-by-step recipe for classic borscht

The borscht will be tastier if the onion is lightly fried. Cut the peeled recipe quantity into cubes. Measure out the oil, pour into a large cauldron or saucepan, heat and add the vegetable. Sauté until translucent, then add grated carrots. Cook in oil together for another five minutes.

Grate or chop the beets with a food processor and add to the vegetables. Pour in water and simmer for 15 minutes.

Shred the cabbage; no need to crush it. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cook for another five minutes.

Twist the tomatoes, add the tomato to the total mass. You can immediately add salt and granulated sugar. Stir thoroughly. Throw in the chopped garlic and boil for 12 minutes. Readiness is determined by the vegetables. They should not remain rigid. There is no need to be afraid that the cabbage will become soggy; the tomato will not allow this to happen.

At the last stage, add vinegar to the borscht. Now it is important to stir it well for even distribution and boil for another minute.

Use a large ladle to place the mixture into jars, filling the container to the very top. Immediately, before the mixture has cooled, put on the scalded lid, roll up the borscht, and turn it over.

Cans for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven, or add a little water and boil in the microwave. Simply washing with baking soda or laundry soap, as was done in ancient times, is not always effective, since the water itself may contain germs.

Borscht dressing for the winter is prepared not only to quickly and without hassle in winter cook such a complex dish as borscht. First of all, borscht dressing for the winter is an option for preserving for the winter the pleasing harvest of beets, carrots and other ingredients growing in our plots and gardens. Not everyone, you must admit, has the opportunity to preserve all the root crops throughout the long winter. But borscht in a jar will last all winter without any problems. And, by the way, you can eat it not only as aromatic borscht, but also as a cold appetizer.

There are many options for dressing borscht. This can be borscht dressing for the winter in the form of regular stewed beets, or beets with onions and carrots, or real borscht with cabbage, when all you need to do is boil the broth and potatoes in it. Choose for yourself what is more convenient for you to cook, and we offer you all the options.

Ingredients:
1.5 kg beets,
1 kg of fleshy tomatoes,
500 g onions,
500 g carrots,
1 stack vegetable oil,
1 tbsp. salt,
2 tbsp. 9% vinegar.

Preparation:
Grate the beets and carrots, cut the onion into cubes, and grind the tomatoes into a puree (with a blender or through a meat grinder). Pour the tomato mixture into a salad container and let it boil. Remove the foam, put carrots and beets in it, bring to a boil, add onion and bring to a boil again, stirring. Add salt, vegetable oil, a spoonful of vinegar, stir and cook over medium heat for 30 minutes. After the time has passed, add the remaining vinegar, stir, heat for 5 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

You can add other ingredients to this recipe: sugar, bay leaf, garlic, black pepper (peas or ground), dill (greens or seeds) and others. All spices are added to the beet mass 10 minutes before the end of cooking.

Borscht dressing with cabbage

Ingredients:
3 kg beets,
2 kg cabbage,
1 kg carrots,
800-900 g onions,
1 stack vegetable oil,
2.5 tbsp. salt,
¾ stack. 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns.

Preparation:
Grate the peeled beets and carrots on a coarse grater, chop the cabbage, cut the onion into half rings or cubes. Place all the vegetables in a saucepan or basin, pour in the oil, put on the fire and wait until the mixture begins to boil. Boil for 10 minutes, add salt, vinegar, pepper and bay leaf and simmer, stirring occasionally, for 40-50 minutes. Place the boiling dressing in sterilized jars and seal. Turn it over, wrap it up.

An interesting observation: if you want the color of your dressing to be bright raspberry, do not cover the vegetable mixture with a lid while cooking.

Dressing for borscht with sweet pepper

Ingredients:
2 kg beets,
500 g onions,
500 g sweet pepper,
500 g carrots,
500 ml tomato juice,
1 pod of hot pepper,
5-7 cloves of garlic,
1 stack vegetable oil,
¼ cup 3% vinegar,
½ cup Sahara,
2 tsp salt.

Preparation:
Peel and chop the vegetables: grate the beets and carrots on a coarse grater, cut the onion into cubes or strips, cut the bell pepper into thin strips or cubes. In a wide saucepan or basin, combine oil, vinegar, salt and sugar, boil, add all the vegetables and simmer from the moment of boiling for 45-60 minutes. Stir to avoid burning. When the time is up, place in sterilized jars and seal immediately. Turn the jars over and wrap them up.

This dressing can also be prepared in the form of caviar: simply pass all the vegetables through a meat grinder and simmer for an hour. The result is not only a dressing, but also an excellent snack!

Borscht dressing with beans

Ingredients:
2 kg cabbage,
1 kg of tomatoes,
500-700 g beets,
500 g onions,
500 g carrots,
250 g beans,
200 g salt,
100 g sugar,
1 stack vegetable oil,
2/3 stack. 9% vinegar,
bay leaf, black peppercorns - to taste.

Preparation:
Soak the beans for 12 hours in advance, then boil until half cooked. Chop the vegetables, pass the tomatoes through a meat grinder or chop using a blender. Heat vegetable oil in a container for cooking salads, put beets and carrots in it, simmer for a while, then add onions. While the vegetables are stewing, grind the cabbage with salt until the juice releases and add it to the vegetables along with the beans. Stir, add sugar, black pepper and tomato puree. Bring the mixture to a boil and simmer over medium heat for 40 minutes. Pour in vinegar, simmer for another 5 minutes and place in sterilized jars. Roll it up, turn it over, wrap it up.

Borscht dressing with beans (option 2)

Ingredients:
5 kg tomato,
2.5 kg beets,
1.5 kg carrots,
1 kg sweet pepper,
1 kg of onion,
1.5 kg beans,
400 ml vegetable oil,
250 ml 9% vinegar,
5 tbsp. salt,
greens, bay leaf, garlic, black peppercorns - to taste.

Preparation:
Pass the tomatoes through a meat grinder or chop using a blender. Grate the beets and carrots on a coarse grater, cut the onion and sweet pepper into strips. Soak the beans in advance and boil until half cooked. Heat vegetable oil in a wide saucepan or salad bowl, then place all the vegetables, beans and tomato mixture into it. Add salt, stir and simmer over medium heat for 40-50 minutes from the moment it boils. At the end of cooking, add herbs and vinegar, heat well and place in sterilized jars. Roll it up, turn it over, wrap it up.

You can add garlic to taste, as well as hot pepper, to all borscht dressing recipes. It all depends on the tastes of your family. Add garlic towards the end of cooking to preserve its flavor as much as possible. You don't have to remove the seeds from hot peppers to make their hot taste brighter.

Borscht dressing with herbs

Ingredients:
3 kg beets,
3 kg sweet pepper,
2 kg tomatoes,
1 kg of onion,
1 kg carrots,
150 ml 9% vinegar,
¼ tsp. citric acid,
½ tbsp. Sahara,
¾ stack. vegetable oil,
1 bunch of greens (parsley, dill, cilantro to taste),
3 bay leaves,
black peppercorns.

Preparation:
Puree the tomatoes with a blender or pass through a meat grinder, after removing the skin. Grate the beets and carrots on a coarse grater. Cut the onion and bell pepper into cubes. In a wide container for cooking salads, heat the vegetable oil and simmer the onion in it until transparent, add carrots to it, simmer until soft, add beets, also simmer until soft for about 10 minutes, pour in the tomato mass and sweet pepper. Add salt, sugar, a little citric acid, stir and simmer over low heat for 30 minutes. Place a bay leaf, pour in vinegar, heat for 5 minutes and add chopped herbs. After a couple of minutes, you can put the dressing into the jars. Roll them up, turn them over, wrap them up.

For this dressing, it is better to take more dill than parsley, since parsley tends to be “harmful” in the twists - if there is a lot of it, the jars may swell.

Here's an interesting recipe for borscht dressing - made from beet tops.

Borscht dressing made from beet tops and sorrel

Ingredients:
300 g beet tops,
200 g sorrel,
50 g dill,
1 tbsp. without a mountain of salt,
1 stack water.

Preparation:
Chop the beet tops and sorrel, add salt, add dill, pour boiling water and put on fire. Cook for 5-7 minutes, place hot in jars and immediately roll up. Store in a cool place.

Borscht dressing for the winter is easy to prepare. Do not forget to sterilize the jars and lids and be sure to wrap them until they cool completely, this will additionally sterilize your preparations, ensuring their safety.

And in winter, all you have to do is cook aromatic meat broth, throw in potatoes and cabbage (if they are not in the preparation) and when everything is cooked, put in a jar of borscht dressing and serve. Be sure to add garlic, even if it is in the preparation. Oh, how lovely!

Happy preparations!

Larisa Shuftaykina

Dressing for borscht for the winter is considered one of the most favorite “twists” among housewives, which makes life much easier in winter when preparing first courses. A mixture of beets, tomatoes, onions, bell peppers, salt and spices in one jar allows you to prepare borscht in literally 15 minutes and make it from “real” garden vegetables, not store-bought vegetables.

The editors will tell you how to properly and easily prepare this winter “lifesaver”, and also share recipes for the most delicious borscht dressings, which can be served both as a salad and as a vegetable side dish for meat dishes.

Dressing for borscht - cooking secrets

The recipe for a delicious winter borscht dressing in the traditional version involves the use of all vegetable components in a 1:1 ratio, which are crushed in any convenient way, boiled until tender and rolled into jars for long-term storage.

The main advantage of borscht dressing is that this “closer” can include vegetables for every taste, which will allow it to be used not only in borscht, but also in soups, vegetable stews and even pizza.

Secrets of the “correct” dressing for borscht for the winter:

• An aromatic, tasty and healthy dressing for borscht for the winter is prepared from young, bright and juicy vegetables with thin skin;
• It is best to choose the method of chopping vegetables depending on your preferences - if you like your borscht to be a beautiful vegetable mosaic, then it is best to cut the vegetables into thin strips. To simplify the process, all components can be grated on a fine grater or chopped with a food processor;
• Fresh tomatoes in borscht dressing can easily be replaced with tomato paste, which will not degrade the taste of the finished dish;
• Vinegar or citric acid are integral components of borscht dressing for the winter - they not only give it the necessary sourness, but also act as a preservative;
• The borscht dressing should be cooked for about an hour and poured while boiling into sterilized jars with lids - it does not require additional sterilization.

Dressing for borscht for the winter - recipes with photos

In the cookbook of any housewife, borscht dressing for the winter has an “individual character”, since its components can be selected depending on the tastes and preferences of all family members. But they all boil down to the fact that one jar contains all the vegetables that are put in the borscht, except for potatoes and cabbage.

“Classic” dressing for borscht with beets

Ingredients:

• Beets, onions, tomatoes – 1 kg each
• Carrots, sweet peppers – 1 kg each
• Rast. oil – 300 ml
• Sugar – 4 tbsp. with a slide
• Salt – 2 tbsp.
• Vinegar 9% or lemon juice – 50 ml
• Allspice, bay leaf

Preparation: Grind the beets, onions, carrots and sweet peppers and transfer them to a container where the borscht dressing will be cooked. Pour 1 glass of water over the vegetables and boil for 15-20 minutes. After this, add tomato puree to the assorted vegetables (you can cut the tomato into cubes), spices and cook for no longer than an hour over low heat, stirring constantly. Place the resulting borscht dressing into sterilized jars, which must then be kept upside down for 2-3 days under a warm blanket.

A secret: from the same ingredients you can prepare a dressing for borscht without cooking - to do this, mix all the chopped vegetables thoroughly (without spices), put them into portioned bags and freeze them in the freezer.

Homemade dressing for borscht “Torchin”

Compound:

• Beetroot – 2 kg
• Onions, sweet peppers, carrots - 0.5 kg each
• Hot pepper (preferably red) – 1 pc.
• Tomato juice or tomatoes – 0.5 l
• Garlic – 6 teeth
• Vegetable oil – 1 tbsp.
• Vinegar 9% - 3 tbsp.
• Salt – 1 tbsp.
• Sugar – 2 tbsp.

Preparation: Pass all the ingredients through a meat grinder, transfer to one container, add a glass of water and simmer over low heat for 30 minutes. After this, add all the spices and boil for another 35-40 minutes, after which pour the dressing into jars and roll up the lids.

“Nourishing” dressing for borscht with beans

Ingredients:

• Beets, carrots, onions, sweet peppers, tomatoes – 2 kg each
• Beans – 3 tbsp.
• Vegetable oil – 250 ml.
• Sugar – 1 tbsp.
• Salt – 4 tbsp.
• Vinegar – 150 ml

Preparation: Cut onions, sweet peppers and tomatoes into strips (can be chopped in a food processor), grate carrots and beets. Meanwhile, cook the beans until half cooked and combine them with assorted vegetables. Pour all the ingredients with oil and water (1.5 cups), add spices and vinegar. Cook for 40-50 minutes over low heat.

Note: dressing for borscht for the winter can also include greens and herbs, celery and cabbage, the addition of which does not affect the process of preparing the “twist”. The desired ingredients are simply added to all components at the beginning of cooking and cooked according to the general recipe.

This preparation, as well as a convenient option for preserving vegetables that delight our eyes in the summer on the shelves or, even better, in the beds of our gardens. With its help you can easily and quickly prepare your favorite soup. One of the advantages of this preparation is that it can be used not only as a dressing for borscht, but also as a cold appetizer, as well as a side dish for meat.

If you spend 2-3 hours on a summer or autumn day to prepare it, you will save money and time, at least 1 hour. There are many options for preparing this preparation, with beets, carrots, cabbage and onions.

Today we will walk you through 5 simple and delicious recipes for preparing borscht dressing for the winter, well, you’ll just lick your fingers. I also offer wonderful recipes.

Ingredients:

• Beets – 600 gr.
• Onions – 350 gr.
• Tomatoes – 5 pcs.
• Sweet pepper – 350 gr.
• Carrots – 350 gr.
• Vegetable oil – 1 cup

Cooking method:

1. Peel the onions and cut them into small cubes.

2. Wash the sweet pepper under running water, remove seeds and stalks and cut into small cubes.

3. Wash the tomatoes, cut out the stem, cut into 4 parts and pass through a meat grinder.

4. Peel the carrots and grate them on a coarse grater.

5. Wash the beets and grate them on a coarse grater.

6. Heat 1/3 cup of vegetable oil in a frying pan and add the onion, sauté until softly translucent.

7. Next add carrots and another 1/3 cup of oil.

8. Simmer the vegetables together for 2 - 4 minutes and add the pepper, pour in the remaining vegetable oil. Cook for a couple of minutes.

9. Then put the ingredients in a saucepan with a thick bottom. We are waiting for it to boil.

Tip: To prevent the beets from losing their color, pour 25 ml into it. 9% vinegar and mix well.

10. Now add it to the pan, then pour in the twisted tomatoes, mix thoroughly.

11. Add sugar, salt and simmer with the lid ajar for 30 minutes after boiling. Stir occasionally so that all vegetables cook evenly.

12. After 30 minutes, pour in the rest of the vinegar and, without removing from the stove, pour into sterile jars.

13. Close with lids, turn over and wrap until completely cool.

Bon appetit.

Vegetable dressing for cabbage soup

Ingredients:

• Beetroot – 1 kg.
• Tomatoes – 1 kg.
• Bell pepper – 500 gr.
• Carrots – 500 gr.
• White cabbage – 1 kg.
• Onions – 500 gr.
• Vinegar 9% - 5 tbsp. spoons
• Granulated sugar – 1 tbsp. spoon
• Salt – 1 tbsp. spoon
• Vegetable oil – 100 ml.
• Tomato paste – 3 – 4 tbsp. spoons
• Garlic - head

Cooking method:

1. Wash the tomatoes, remove the stem, cut into 4 parts. Place in a deep saucepan.

2. Remove the seeds and stem from the pepper and cut into strips.

3. Peel the onion and chop it into half rings.

4. Wash the carrots, peel them and grate them on a coarse grater.

5. Cut the peeled beets into strips.

6. Place all the vegetables in a saucepan with a thick bottom.

7. Pour in vegetable oil, place the pan on the stove over medium heat, as soon as the contents boil, switch to low heat, cover with a lid and simmer for 40-45 minutes.

8. At this time, chop the cabbage and sterilize the jars and lids.

9. When the vegetables have boiled, pour in 9% vinegar, mix thoroughly and leave to simmer again.

10. 45 minutes have passed, add salt, sugar, cabbage, chopped garlic, tomato paste to the vegetables, mix and simmer for another 10 minutes under the lid.

11. Vegetables are ready, remove from heat and place in jars.

12. Close with a lid, turn upside down and leave until completely cool. Bon appetit.

Recipe for borscht dressing with carrots

Ingredients:

• Beets – 3 pcs.
• Tomatoes – 5 pcs.
• Carrots – 2 pcs.
• Oil – 125 ml.
• Salt – 0.5 tbsp. spoons
• Onion – 1 pc.
• Pepper – 1 pc.
• Garlic – 3 cloves
• Vinegar 9% - 50 ml.

Cooking method:

1. Make a cross cut on top of the tomatoes, put them in a deep cup and pour boiling water over them. Then we remove the skin from them.

2. Peel the carrots, chop them coarsely and put them in a blender, cut the peppers, remove the seeds and combine them with the carrots (if you don’t have a blender on hand, you can grate them on a coarse grater).

3. We do the same action with beets. Wash, peel, chop coarsely and place in a blender.

4. Place all ingredients in a slow cooker.

5. Cut the tomatoes, remove the core and turn them into juice (this can be done using a meat grinder). We also pour it into the multicooker pan.

6. Peel the garlic and onion and grind it. This option is suitable for those who do not like to feel the onion in pieces. We also add it to the common bowl.

7. Immediately add salt and sunflower oil, mix everything thoroughly.

8. Place the pan in the multicooker, turn on the “Stew” mode and select a time of 40 minutes. 5 minutes before readiness, add vinegar.

Tip: Before adding vinegar, you should taste it, everyone has different preferences, someone may want to add sugar.

10. Then we put everything into pre-sterilized jars, screw them on, turn them upside down and wrap them until they cool completely. Bon appetit.

Delicious borscht dressing with bell pepper

Ingredients:

• Carrots – 1 kg.
• Onions – 1.5 kg.
• Bell pepper - 1 kg.
• Tomato – 1 kg.
• Refined sunflower oil – 300 ml.
• Salt – 3 tbsp. spoons
• Sugar – 200 gr.
• Ground pepper - to taste.

Cooking method:

1. First, let's sterilize the jars. Wash well and dry in the oven.

2. We thoroughly wash the vegetables under running water, remove the stalks and get rid of the skins.

3. Grate the beets on a coarse grater, add sugar, compact well and leave for 15-20 minutes.

4. Cut the carrots into thin strips.

5. Chop the onion into half rings. Then put it in a heated frying pan with oil and simmer for 15 minutes, stirring constantly.

6. Cut the pepper into small strips.

Tip: It is best to use red or yellow pepper; green will not work.

7. Remove the skin from the tomato and grind it through a meat grinder.

8. After 15 minutes, put it in a separate frying pan and simmer in its own juice.

9. Mix the stewed onions and beets, pour the resulting tomato juice into them and simmer for 5 minutes.

10. After 5 minutes, add bell pepper, stir constantly and wait for it to boil, then bring to readiness; this will take 5 - 7 minutes.

11. Then add salt, sugar and pepper. Simmer for another 5 minutes.

12. Then put everything into jars and add 1 teaspoon of vinegar on top.

13. Tip: After the workpiece has been placed in jars, put them in the oven for 5 minutes at a temperature of 150 degrees and warm them up. Thanks to this procedure, a protective crust appears on the surface of the workpiece, and it can be stored for 2-3 years.

14. Roll up the lids without turning over and wrap until cool. Bon appetit.

Video on how to prepare borscht dressing without vinegar

This dressing for borscht for the winter, prepared with your own hands from fresh vegetables, is a real find and makes cooking very easy in the future. And what a help this is for young housewives!

Enjoy your meal!