≡× MENU

• Water supply
• Pumps
• Water purification
• Wells
• Filters

Dressing for borscht for the winter with beets. Dressing for borscht for the winter - three recipes Delicious dressing for borscht recipe

Properly prepared borscht dressing will make the hot dish amazing in taste, fragrant and rich. The addition to the first course can be prepared in different compositions, preparing it for future use and thereby greatly simplifying the preparation of dinner all year round.

If you do not yet know what is included in the borscht dressing and have no idea how to prepare it, check out the selection below and the recommendations provided. Having mastered the intricacies of creating the right base for a hot dish, you will be guaranteed success when cooking dinner.

1. Classic borscht dressing can be made from beets, carrots, bell peppers, onions and tomatoes.
2. As additional components, use fresh or sauerkraut, beans, herbs, hot peppers, garlic and other appropriate ingredients.
3. To prepare for future use, boil the mass well, roll it into jars and cool it wrapped. Often, vinegar or citric acid is added to the dressing for preservative properties.

Beetroot borscht dressing

Beetroot dressing for borscht, prepared according to this recipe, is perfectly stored even at room conditions, without requiring special conditions. The balanced composition of the mixture will allow you to prepare a delicious lunch in a matter of minutes, adding only cabbage and potatoes to the dish and adding a few spoons of the preparation.

Ingredients:

• beets - 1.5 kg;
• carrots, onions, bell peppers - 0.5 kg each;
• tomatoes - 1 kg;
• water - 1 glass;
• granulated sugar - 4 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar 9% - 75 ml;
• greens - 100 g;
• vegetable oil - 100 ml.

Preparation

1. In a cauldron, onion cubes and carrots are fried in oil.
2. Pour in water, add sliced ​​beets, and let the contents simmer for 15 minutes.
3. Add chopped pepper pulp and chopped tomatoes, peeling them.
4. Season the vegetables with salt, sugar, vinegar, simmer for 10 minutes, stir in the herbs and continue cooking for the same amount of time.
5. Finally, the borscht dressing is packaged in a sterile container and wrapped until it cools.

Dressing for borscht with cabbage

The beetroot and cabbage borscht dressing will make cooking the first dish for lunch even easier. A portion of this dressing and a few potatoes boiled in broth - and a delicious hot lunch on your table will appetizingly invite your household to join them for a meal. The proportions of vegetables can be adjusted based on your taste preferences.

Ingredients:

• beets, cabbage, tomatoes and sweet peppers - 1 kg each;
• carrots, onions - 700 g each;
• hot pepper - 0.25−1 pcs.;
• granulated sugar - 2-3 tbsp. spoons;
• salt - 1 tbsp. spoon;
• vinegar 9% - 75 ml;
• vegetable oil.

Preparation

1. Add bell and hot peppers, cabbage, and mashed tomatoes.
2. Season the mass, boil for 20 minutes, add vinegar and after 5 minutes pack into sterile containers.
3. The hermetically sealed dressing with cabbage for borscht should cool completely while wrapped.

Dressing for cold borscht

The borscht dressing, the recipe for which will be outlined next, is suitable for decorating a variation of the dish, which is often served cold. This addition of boiled eggs and sour cream is not usually prepared for future use; it is prepared immediately before serving the already brewed and cooled dish.

Ingredients:

• chicken eggs - 3 pcs.;
• sour cream - 200 g;
• fresh dill and parsley - 1 bunch.

Preparation

1. Boil the eggs and cut them into cubes.
2. Finely chop the washed and dried greens, mix them with sour cream and eggs.
3. Ready-made dressing for cold borscht is served to the table in a separate container.

Dressing for borscht with sauerkraut

A delicious dressing for borscht with sauerkraut can be prepared immediately before cooking hot or prepared for the winter for future use. In the latter case, the vegetable mass is laid out in clean jars, sterilized depending on the volume of the vessels for 10-20 minutes and rolled up with sterilized lids.

Ingredients:

• sauerkraut - 500 g;
• beets, onions, carrots - 3 pcs.;
• tomato paste - 4-5 tbsp. spoon;
• vinegar - 1-2 tbsp. spoons;
• oil.

Preparation

1. Fry onions and carrots in oil.
2. Add washed and squeezed cabbage, chopped beets, and simmer the contents for 10 minutes.
3. Season the mixture to taste, add vinegar, and heat for a minute.
4. Use the dressing for its intended purpose or preserve it for future use.

Moldavian borscht dressing

Homemade borscht dressing, prepared according to the Moldavian recipe, will allow you to get a surprisingly rich hot dish with pronounced sourness. The classic composition of a vegetable mixture of onions and carrots in this case is complemented by parsley root, leeks and beet root vegetables pre-baked in the oven.

Ingredients:

• beets - 1 kg;
• parsley root, onion, carrots - 500 g each;
• leeks - 1−2 pcs.;
• garlic - 4-5 cloves;
• granulated sugar, salt - to taste;
• vinegar - 50 ml.

Preparation

1. The beets are baked until soft in an oven heated to 180 degrees, peeled and chopped.
2. Mix the beetroot mass with vinegar, add a little water and other chopped vegetables.
3. Season the dressing and simmer covered for 20 minutes.
4. Pack the hot vegetable mass into sterile containers, seal and wrap until cool.

Dressing for borscht with beans

Next, you will learn how to make a dressing for borscht from all the necessary vegetables with the addition of beans. The resulting base will essentially be a canned first course. If necessary, you will simply need to dilute it with broth or boiled water with boiled potatoes, season to taste and heat to a boil.

Ingredients:

• cabbage - 2 kg;
• beans - 250 g;
• beets, onions, carrots - 500 g each;
• tomatoes - 1 kg;
• salt - 150−200 g;
• granulated sugar - 100 g;
• vinegar 9% - 2/3 cup;
• allspice - 10 peas;
• laurel - 4 pcs.

Preparation

1. Beans soaked for 12 hours are boiled for 40 minutes.
2. Onions and carrots are fried in oil.
3. Add beets, shredded cabbage and mashed with salt, beans, twisted tomatoes and seasonings, simmer for 45 minutes.
4. At the end of cooking, vinegar is added, the substance is packaged in a sterile container, sealed, and cooled while wrapped.

Dressing for borscht for the winter - recipe

Dressing for borscht, canned according to the following recipe, will delight supporters of savory variations of hot dishes with a hint of spice. The recipe contains an impressive portion of hot pepper and garlic, due to which the mass acquires a characteristic taste and aroma and there is no vinegar, which is an advantage for many.

Ingredients:

• tomatoes, sweet peppers and beets - 1.5 kg each;
• onions, carrots - 1 kg each;
• heads of garlic - 3 pcs.;
• hot pepper - 2 pcs.;
• granulated sugar - ¾ cup;
• vegetable oil - 1 cup;
• salt - 2.5 tbsp. spoons.

Preparation

1. Chopped carrots, onions, beets and sweet peppers are mixed with twisted tomatoes and placed on the stove.
2. Add salt, sugar, butter and cook the contents for 15-20 minutes.
3. Add chopped garlic and hot pepper and heat for 3 minutes.
4. The finished tomato dressing for borscht is sealed in a sterile container for storage.

Dressing for green borscht for the winter

If the dressing for borscht made from beets and carrots is already waiting for its fate on the shelf, then it’s time to stock up on a mixture for cooking hot greens. Often a mix of sorrel, nettle, green onions and garlic stalks is used. Tomatoes, bell and hot peppers, and a variety of herbs will not be out of place.

Ingredients:

• sorrel and nettle - 3 bunches each;
• dill, parsley, green onions and garlic stalks - 1 bunch each;
• tomatoes - 1 kg;
• bell and bitter pepper - to taste;
• salt - to taste.

Preparation

1. The greens are chopped or crushed in a blender with the addition of tomatoes.
2. Add salt to the contents and transfer to a suitable container.
3. Green dressing for borscht without beets will perfectly retain its properties in the freezer or on the refrigerator shelf. In the latter case, you need to add a little more salt to the composition.

Frozen borscht dressing

Read on to learn how to make borscht dressing for storing it frozen. If the volume of your freezer allows you to make such preparations, then be sure to take the opportunity and provide yourself with the opportunity to enjoy a quick and healthy lunch made from healthy summer vegetables.

Ingredients:

• carrots, beets and sweet peppers - 500 g each;
• parsley (root) or parsnip - 300 g;
• tomatoes - 1 kg.

Preparation

1. All components are crushed in the desired way and mixed together.
2. The mixture is packaged into portioned bags or containers and sent to the freezer.

Borscht is a delicious multi-ingredient soup. It is cooked from vegetables, mushrooms, meat and fried vegetables. Many housewives have been preparing borscht dressing for future use since the fall, preserving it in jars. The calorie content of such a preparation of beets, onions and carrots, prepared with the addition of tomato and oil, is about 160 kcal/100 g.

Dressing for beetroot borscht for the winter - step-by-step photo recipe

Such canned food is a great help for busy housewives. The dressing can be used to prepare borscht and beetroot soup. Delicious first courses are ready in just half an hour. Place the vegetables in a deep frying pan, simmer for several minutes over moderate heat and add to the prepared broth with boiled potatoes. Very economical, profitable and fast.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Beetroot: 1 kg
• Carrots: 1 kg
• Bell pepper: 6-8 pcs.
• Onions: 1 kg
• Tomato juice or puree: 0.5-0.7 l
• Table vinegar: 75-100 ml
• Salt: 40-50 g
• Vegetable oil: 300-350 ml
• Sugar: 20-30 g
• Herbs and spices: to taste

Cooking instructions

Preparation option with tomatoes

To prepare a dressing for borscht for future use with the addition of fresh tomatoes you need:

• beets - 1.5 kg;
• ripe tomatoes - 1.0 kg;
• onions - 0.6 kg;
• oils - 100 ml;
• salt - 30 g;
• vinegar - 20 ml.

What to do:

1. Wash and cook the beets.
2. Peel the boiled root vegetables. Cut them into thin strips or grate them on a grater with large teeth.
3. Cut the onion into pieces.
4. Grind the tomatoes in any way. This can be done using a blender or meat grinder.
5. In a saucepan, it is advisable to take a dish with a thick bottom, pour oil and lightly fry the onion.
6. Add chopped root vegetables and pour in the tomato.
7. Boil the mixture for 10 minutes.
8. Add salt, pour in vinegar and pour hot into jars. For preservation, it is better to take a container with a volume of 0.5 liters.
9. Immediately roll up the lids. Then turn it over and cover it with a blanket.

After the borscht dressing mixture has cooled, the jars can be turned over.

With cabbage

For borscht dressing with cabbage for the winter you need:

• white cabbage - 1.0 kg;
• table beets - 3.0 kg;
• onions - 1.0 kg;
• carrots - 1.0 kg;
• tomatoes - 1.0 kg;
• sugar - 120 g;
• oils - 220 ml;
• salt - 60 g;
• vinegar - 100 ml.

How to preserve:

1. Chop the cabbage into thin strips.
2. Wash the carrots and beets well. Peel the root vegetables and grate them coarsely. If desired, they can be chopped using a food processor.
3. Peel the onions and cut into pieces with a knife.
4. Wash the tomatoes and dry them. They can either be cut into very small cubes or pureed in a blender.
5. Place all vegetables in a bowl and mix. Add salt and sugar and mix again.
6. Pour oil into the pan and transfer the vegetable mixture.
7. Place on the stove, heat until boiling, reduce heat to low and simmer for about 20 minutes.
8. Add vinegar, stir, cook for another 5 minutes.
9. After this, put the boiling mass into jars and roll up the lids. Wrap the blanket upside down.
10. After the vegetable dressing with cabbage has cooled, return the jars to their normal position.

With bell pepper

A preparation for borscht made from vegetables with the addition of sweet pepper can also be a delicious salad. For cooking you need (weight indicated for peeled ingredients):

• sweet pepper - 0.5 kg;
• beets - 1.0 kg;
• onions - 1.0 kg;
• carrots - 1.0 kg;
• tomatoes - 1.0 kg;
• salt - 70 g;
• oils - 200 ml;
• sugar - 70 g;
• laurel leaves;
• vinegar - 50 ml;
• peppercorns;
• water – 60 ml.

From the specified amount, about four and a half liters of dressing are obtained.

How to preserve:

1. Cut carrots and beets into strips with a knife or chop using a vegetable cutter or food processor.
2. Cut the onion into thin slices.
3. Grind the tomatoes using a blender.
4. Cut the peppers into half rings.
5. Pour half the oil and water into the pan. Add carrots, beets, and onions. Add half the salt.
6. Heat the mixture over moderate heat until it boils.
7. Simmer for 15 minutes, this should be done under the lid at moderate heat.
8. Add pepper, remaining salt, sugar to the vegetables, add 8-10 peppercorns and 3-4 bay leaves. Mix.
9. Pour the tomato mixture into the dressing.
10. Wait until it boils, simmer for about half an hour, pour in vinegar and put the boiling mixture into jars.
11. Roll up the lids, turn over and wrap with a thick blanket. When cool, return to normal position.

With beans

To prepare four liters of borscht dressing with beans you need:

• beets - 600 g;
• tomatoes - 2.5 kg;
• sweet peppers - 600 g;
• beans - 1 kg;
• salt - 40 g;
• oils - 200 ml;
• vinegar - 80 ml;
• sugar - 60 g.

Recipe:

1. Soak the beans for 8-10 hours in advance. Drain the water, rinse the swollen beans and boil until tender. Place in a colander and wait until all the moisture has drained.
2. Wash the tomatoes, dry them, remove the stem attachment point and grind in a meat grinder.
3. Pour the tomato mixture into a saucepan, heat to a boil, cook for 10 minutes.
4. Remove the seeds from the peppers and cut them into small pieces.
5. Grate the peeled beetroot on a grater with large teeth.
6. Place the beets into the boiling mixture and cook for five minutes.
7. Add pepper and cook for the same amount.
8. Then add sugar and salt, pour in oil.
9. Add beans.
10. Pour in the vinegar and simmer the dressing for another 10 minutes.
11. Pour the preparation for borscht with boiling beans into jars, seal the lids with a seaming machine and turn the bottom up. Cover with a blanket. Keep it like this until it cools completely.

Winter dressing for green borscht

You can cook green borscht all year round if you prepare a dressing for it from sorrel and herbs for future use. To do this you need:

• onion (green feather) - 0.5 kg;
• sorrel - 0.5 kg;
• parsley - 250 g;
• dill - 250 g;
• salt - 100 g.

What to do:

1. Sort the green onions, cut off the dried ends, wash, shake off the water and cut into rings about 7-8 mm long.
2. Sort out the sorrel leaves, wash, dry and cut into pieces 1 cm wide.
3. Wash the parsley and dill, shake off the water and finely chop with a knife.
4. Place all ingredients in a large bowl. Sprinkle with salt and mix well so that it is evenly distributed among the greens.
5. Fold the resulting mixture very tightly into jars.
6. After that, place them in a tank of water and put metal lids on top.
7. Heat the water to a boil, then sterilize for 20 minutes.
8. Roll the lids with a special machine for home canning.
9. Turn the jars with green borscht dressing over, cover with a blanket and wait until they cool completely. Then return to normal position.

A very simple recipe for borscht dressing without cooking

Dressing for borscht without cooking is prepared from raw vegetables, the preservative in this case is salt. To prepare you need:

• beets - 500 g;
• carrots - 500 g;
• tomatoes - 500 g;
• vegetable peppers - 500 g;
• dill and (or) parsley - 150 g;
• salt - 400 g.

Step by step process:

1. Wash the beets, peel and cut into thin strips or grate coarsely.
2. Do the same with carrots.
3. Remove the seeds from the peppers and chop into strips.
4. Rinse the greens, dry them and chop them with a knife.
5. Wash the tomatoes and cut into slices.
6. Place all ingredients in a large bowl and mix.
7. Add salt and stir the vegetable mixture again.
8. Let the borscht dressing sit for 10 minutes.
9. After this, put into jars and close with nylon lids. You can use containers with screw caps.

This dressing should be stored in the refrigerator.

To make borscht tasty in winter, you need to prepare the dressing for it in future strictly according to proven recipes and do not forget about useful recommendations:

1. You can choose vegetables that are not quite standard, it is important that they have a bright color. Preparing the dressing allows you to process almost the entire harvest.
2. Vegetables must be fried strictly in the order indicated in the recipe.
3. Table vinegar is added to roasted beets to preserve the rich burgundy color.
4. To ensure that all ingredients have approximately the same shape and thickness, you can use a food processor or special graters.
5. If the dressing is prepared without cabbage, then it is better to pack it in jars with a capacity of 450-500 ml; it is more convenient to wrap preparations with cabbage in liter containers. To prepare borscht, most often it only takes a jar and the unused mixture does not have to be stored in the refrigerator.
6. Since the borscht dressing contains salt, you need to add salt after the vegetable mixture is added to the pan, otherwise the dish will be over-salted.
7. If beans are added to the dressing, it is important not to overcook them, otherwise during the stewing process the beans will lose their shape and spread out.
8. The dressing can be stored in the refrigerator for no longer than 12 months without sterilization and cooking. If the workpiece is prepared using a hot method, then it can be kept at a temperature just above zero for 3 years.
9. Jars and lids must be sterilized and dry, as for other home canning.
10. After the still hot jars have been screwed on with their lids, they must be turned over and wrapped in a warm blanket. At this time, the sterilization process continues.

The result is very tasty preparations that can be used not only for preparing delicious, rich borscht, but also as salads that will leave your table with a bang.

The process is not complicated, but the result is impressive, and in winter it takes less time to prepare the first dish, open the jar, add it to the pan with meat broth and prepare a spoon.

One little tip - when you add beets during harvesting, add a little vinegar, then your beets will remain beautiful, with a bright, rich color.

And so we prepare a very tasty beetroot dressing for borscht for the winter

Winter borscht dressing made from beets, carrots and tomatoes

We prepare a dressing for borscht, although it can be eaten as a separate salad or a side dish for meat

Ingredients:

• Tomatoes – 600 gr.
• Beets – 600 gr.
• Sweet pepper – 350 gr.
• Carrots – 350 gr.
• Onions – 350 gr.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vegetable oil – 250 ml.
• Vinegar 9% - 50 ml.

Preparation:

The cooking process is not complicated, first of all we peel the onion and cut it into small cubes

Remove the seeds from the sweet pepper, first cut into thin strips and then chop into cubes

We wash the tomatoes, cut them into small pieces and pass them through a meat grinder, you can chop them with a blender or peel them and cut them into very small pieces

Grate carrots and beets on a coarse grater; for speed, you can chop them in a food processor using a vegetable attachment; it will be more convenient if you have a large volume of preparations.

Pour 1/3 cup vegetable oil into a large frying pan and sauté the onion in it until translucent

Add the grated carrots, add another 1/3 cup of oil and fry for a couple of minutes.

Place the softened vegetables in a cauldron or saucepan with a thick bottom so that the vegetables do not burn, put on the fire and wait for it to boil

Meanwhile, add 25 ml to the beets. vinegar, mix, after this the beets will not change their color after heat treatment, they will remain the same bright, rich

Place beets, chopped tomatoes, salt, sugar in a saucepan

Mix thoroughly and simmer with the lid slightly open for 30 minutes, do not forget to stir your dressing so that all vegetables are simmered evenly

At the very end of cooking, pour out the remaining vinegar, stir and, without removing from the stove, place in sterile jars

Roll up the lids, turn upside down, wrap and let cool completely.

From this amount of products you will get two 0.5 liter jars. delicious dressing and a little more to take a sample

How to prepare a dressing for borscht with beets for the winter

Grocery list:

• Beets - 1.5 kg.
• Tomatoes - 1 kg.
• Carrots - 500 gr.
• Onions - 500 gr.
• Refined sunflower oil - 1 tbsp.
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tbsp. l. no slide

Preparation:

You need to sterilize the jars in advance, boil the lids, prepare a spacious pan and prepare the vegetables

Beets, carrots, tomatoes, onions and garlic need to be washed, dried and peeled

Finely chop the onion with a knife

Grate the beets on a coarse or medium grater

Grind the carrots in a meat grinder or grate them on a fine grater

Pass the tomatoes through a meat grinder along with the skin or puree them in a blender

Place all prepared vegetables in a saucepan, add salt and add 1 tablespoon of vinegar so that the beets do not lose their bright color, pour in vegetable oil

Bring to a boil, cook for 40 minutes, pour out the remaining vinegar, stir and reduce heat to low.

Place the hot dressing into jars, roll up the lids, turn upside down, wrap well and leave to cool.

Bon appetit and delicious, hot borscht in the cold winter

Winter borscht dressing made from beets and cabbage

Ingredients:

• Bell pepper – 0.5 kg,
• Onion – 0.5 kg.
• Carrots – 0.5 kg.
• Tomatoes – 1 – 1.2 kg.
• Cabbage – 0.5 kg.
• Beets - 750 gr. - 1 kg.
• Garlic - 1 small head
• Salt - 1 tbsp. l. no slide
• Sugar - 1 tbsp. l.
• Tomato paste – 3 – 4 tbsp. l.
• Vinegar 9% - 5 - 7 tbsp. l.
• Vegetable oil - 125 gr.

Preparation:

Peel the onion, cut it into your usual sizes for borscht, heat the oil in a saucepan and fry the chopped onion in it for 5 - 7 minutes

Cut the peeled carrots into thin strips, or grate them on a coarse grater, add them to the onions and fry together for another 5 - 7 minutes.

Grind the tomatoes into a puree using a blender, you can chop them finely after removing the skin, to do this, scald the tomatoes with boiling water, the skin will come off easily

Dry the washed peppers, cut into thin slices and then into small cubes

Add tomato puree and pepper to the pan, mix thoroughly, cover and simmer for 7 minutes

Peel the beets and grate them on a coarse grater, place them in a saucepan, add salt, sugar, vinegar, cover and simmer for 30 - 35 minutes.

While your vegetable mixture is stewing, chop the cabbage and finely chop the garlic, add them to the stewed vegetables and mix with tomato paste (tomato paste is added if desired) and simmer for another 10 minutes

Cabbage should remain with cheese (semi-finished)

Place the hot dressing in sterilized jars, screw on the lids, wrap them upside down and leave until completely cool.

Jars can be sterilized in a water bath or in an oven at a temperature of 150 degrees. about 10 minutes or in the microwave at full power for about 5 minutes

Dressing for borscht for the winter from beets and tomatoes in a slow cooker

The simplest recipe for preparing borscht dressing

Necessary:

• Beetroot – 1.6 – 1.7 kg.
• Tomatoes – 1.5 – 2 kg.
• Salt to taste

Preparation:

Peel the beets and grate them on a coarse grater, you should get 1.5 kg of finished beets

Grind the tomatoes in a blender, there should be 1.5 liters

Place beets in the multicooker bowl, stir them with tomato puree, add salt to taste

Close the lid, select the extinguishing mode and set the timer for 1.5 hours

We prepare sterilized jars and place the hot dressing in them, roll up the lids

Turn it upside down and leave to cool under a warm shelter.

This yields 6 half-liter jars of excellent beetroot borscht dressing

Preparation for borscht for the winter – Borscht video recipe

Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for the classic version of borscht, but also for its other varieties. You can find it in my other article.

Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.

Recipe for a very tasty winter borscht dressing made from beets and carrots

The dish we are going to prepare now is borscht for the lazy. It can be eaten as a regular salad (independent dish), or used as a dressing for borscht.

The basis is carrots and beets - this is a storehouse of useful substances. The dressing is a lifesaver when you don’t want to bother with borscht for a long time, but you still want a tasty soup.

Ingredients:

• 4 kg beets;
• 2 tbsp. spoons of salt;
• 1 kg carrots;
• 1 kg of onions;
• pepper (0.5 kg);
• vegetable oil (approximately 0.2 l);
• 1 cup granulated sugar;
• 1 glass of 9% vinegar;
• 2 kg garlic;
• 2 kg of green parsley;

Preparation progress:

You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.

To avoid splashing the entire kitchen, cover it with a plastic bag.

Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind the pepper in a meat grinder.

Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. We stir and put on low heat, waiting for our mass to give juice. This is about 20 minutes covered and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!

Dressing for borscht for the winter without vinegar

This recipe, unlike the previous one, will not have a bite. However, this doesn’t make the dressing any worse – it keeps well all winter!

Ingredients:

• 2 kg tomato;
• 2 large onions;
• 2 heads of garlic;
• 3 bell peppers;
• 3 carrots (large or medium)
• 2-3 hot peppers;
• 1 celery root;
• 2 apples.

Preparation progress:

1. Place the frying pan on the fire and pour a couple of tablespoons of vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
2. Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
3. Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.

The dressing for borscht (by the way, not only) is ready!

Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter

This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!

Ingredients

• 5 kg of white cabbage;
• 750 grams of carrots;
• 750 grams of onions;
• tomatoes – 1 kg;
• 2 kg beets;
• 400 grams of sweet pepper;
• parsley - to taste;
• tomato paste – 3 tbsp.
• 9% vinegar – 125 ml;
• 250 ml vegetable oil;
• salt to taste;
• 2 spoons of sugar;
• bay leaf – 4 pcs;
• black pepper 10 pieces (peas);
• allspice 5 pieces;

Preparation progress:

1. It is better to cook borscht dressing in an aluminum container. It is better not to use enameled one - it will burn. To begin, remove the stems from the tomatoes and pass them through a meat grinder.
2. We cut the onion either into half rings or into cubes, and then put it in a cauldron. Cut the sweet pepper into strips. After peeling the beets and carrots, grate them on a Korean carrot grater and add them to the onions. Now put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
3. Cover with a lid and bring to a boil, then stir and continue cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can put it into jars!

Dressing for borscht - a recipe for the winter with cabbage

This recipe is no more complicated than the others. The main ingredient will simply be cabbage. The set of components is standard, as in previous versions.

Ingredients

• 1 kg of table beets - you can use clumsy ones, which will not go well with other dishes;
• 1 kg of white cabbage;
• 0.5 kg bell pepper;
• 1 kg of large tomatoes;
• 0.5 kg of onions;
• carrots – 0.5 kg;
• 5 tbsp. l. vinegar 9%;
• sugar and salt;
• 100 mg odorless vegetable oil;
• tomato paste – 3-4 tablespoons;
• garlic - one head;
• greens to taste.

Preparation progress:

1. Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and three carrots on a coarse grater. Cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
2. Add oil and place vegetable mixture over medium heat. As they boil, reduce the gas. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
3. We look at the stove - the vegetables have begun to boil, which means it’s time to add vinegar.
4. Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!

I suggest you watch a video recipe for preparing borscht dressing for the winter

Good luck with your preparations and look forward to new recipes!

For our favorite classics we need:

*We weigh all vegetables after cleaning.

• Beetroot - 2 kg
• Carrots - 2 kg
• Onions - 2 kg
• Tomatoes - 2 kg
• Vegetable oil - 600-650 ml
• Sugar - 200 g
• Salt - 130 g (about 5 tablespoons)
• Vinegar (table, 9%) - 100 ml
• Drinking water - 150 ml
• Black peppercorns - 15-20 pcs.
• Bay leaf - 4-5 pcs.

Important details:

• Cooking time 2-3 hours.
• You need large dishes, for example, a saucepan or a 10 liter tank. Enamel or stainless steel.
• From the given quantity it will be 10 jars of 700 ml and 1 liter.
• If you want to prepare less dressing, simply divide all components by 2. Then a 7-8 liter saucepan will be enough for you.
• Make less refueling profitable the first time. This way you can evaluate whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.

Prepare the ingredients.

Wash the beets and carrots. Together with the onion, we peel off the skin. We weigh it.

Wash the tomatoes and remove the green stem. We weigh it.

We like to save time, so we will grind the tomatoes in a blender.

You can do it differently: peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruits and fill them with hot water for 1 minute. Remove from boiling water and easily remove the skin of the tomatoes by prying it off with a knife.

Chop the vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater attachment or a food processor. Similarly, you can grate it manually on a coarse grater.

Second option: grate on a Berner grater - with an attachment for thin straws. We need short straws, so we place the vegetable without a significant inclination towards the blades. This choice is the most refined, because... gives classic beetroot straw, like in ready-made borscht in restaurants.

The onion can be passed through a meat grinder, or a Berner grater, or finely chopped with a knife.

Tomatoes - your choice of two options, as we described just above. Quickly blend with a blender directly with the skin. Or cut peeled tomatoes (there will be more fuss).

Simmer the borscht dressing.

Pour half the oil into the pan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass thoroughly so that the oil is both at the bottom and inside the vegetable mass. Separate 1/3 of water and vinegar and pour into vegetables.

Stir and place on low heat (!).

The vegetables should release their juice, then you don’t have to worry about them burning.

As soon as the mixture releases juice, increase the heat to high and let the dressing boil. Reduce the heat immediately to a low boil(so that the vegetables gurgle a little).

Cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from bottom to top.

The next step is to add the chopped tomatoes and the remaining vinegar and water. Add sugar, salt and peppercorns. Mix. Bring to a boil again and reduce heat.

Simmer the dressing until tender over moderate heat under the lid - another 30 minutes.

Our goal is to soften the beets and carrots. After 20 minutes of simmering, add the last spice to the pan - bay leaf. It can be put in earlier - with sugar and salt. But there is a risk that it will taste bitter. We play it safe by always adding bay leaf 10 minutes before the end of cooking.

In total, the vegetables take about 1 hour to cook.

Brief algorithm.

With oil and 1/3 of water and vinegar, wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep covered over moderate heat for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil on high heat - Simmer over moderate heat for 30 minutes, covered, until the vegetables soften - Add the bay leaf 10 minutes before the end.

We roll the workpiece into jars.

By the time the dressing is ready, your jars and lids should be sterilized. We recommend choosing small ones - 500-700 ml.

Lay out the dressing as hot as possible. Reduce the heat to minimum, but do not turn it off (!).

Let's keep the ladle in boiling water for 2-3 minutes: now you can use it to put the mixture into jars. We adjust the thick and liquid parts equally and fill the jars to the very top.

We close the full jars with lids. Any kind for long-term storage is suitable - twist-off or regular ones with a seaming key.

We turn the seal over and check for leaks. That is, we look to see if drops appear at the neck. We put the prepared borscht dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly in a blanket).

How to use hogweed in winter for a quick, delicious soup.

With this beet preparation for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and shred the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put borscht from an open jar.

And how quickly everything will work out! Especially if you like borscht on the water or are used to cooking and freezing the broth in advance. You will thank yourself more than once for your reasonable summer chores.

Store hogweed at room temperature in a dark cupboard.

The storage secret for an already opened gas station.

We store any opened canned food in the refrigerator. But even there, mold may appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty thing that is dangerous to your health? Very simple! Open the jar and grease the inside of that lid with mustard, under which we will store the workpiece. Dry powder paste or paste from the store - it doesn’t matter. Storage under a “mustard” lid extends the freshness of the product for weeks.

Borscht dressing for the winter with beets and carrots and tomato paste

We need:

We weigh all vegetables after cleaning.

• Beetroot - 1 kg
• Carrots - 1 kg
• Onions - 600 g
• Garlic - 6-7 large cloves
• Bell pepper - 400-500 g
• Tomato paste - 400 ml
• Sunflower oil (odorless) - 250 ml
• Sugar - 5 tbsp. spoons
• Salt - 3 tbsp. spoons
• Table vinegar (9%) - 90 ml

Important details:

• We will need a large saucepan of 7-8 liters.
• From this amount you will get about 4 liters of workpiece.
• If your family doesn’t like sweet peppers in borscht, just don’t add this minor ingredient. But replace its quantity with carrots and beets (in half). Otherwise you will have to count the sugar and salt.
• You can add hot chili pepper, removing the seeds - ½ small pod.
• Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to make it is described in the 1st roll.

Preparation.

Prepare root vegetables and onions using any method from the recipe above. Chop the garlic in the same way as the onion. We clean the bell pepper from the stalk and seeds and cut it to taste - into strips or cubes. We choose domestic tomato paste: high-quality and thick.

Pour 1/2 oil (125 ml) into a large saucepan and place over medium heat.

Place all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add the next ingredient. Stir and simmer again. You can add a little water, but this is usually not necessary. Vegetables release enough juice.

Order of vegetables:

• Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.

After we put the bell pepper and simmered the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the butter (125 ml) to the beets and carrots. Stir and bring to a boil. Again, simmer all the vegetables over medium heat for 20-25 minutes.

At the end, add the second half of the vinegar, mix the mixture thoroughly from bottom to top and bring to a boil. Reduce the heat to minimum and pour the dressing into dry, sterilized jars - tightly, right up to the neck. The pan, as in the recipe above, remains the entire time on low heat.