The best borscht dressing. Dressing for borscht for the winter with sweet pepper: video. What utensils will you need?

Hi all! The autumn harvest is gaining momentum. The bell peppers are already ripe, the tomatoes are ripening in full swing, and the beets are on the way. Let's not miss the moment to stock up on vegetables for the winter. Today I want to invite you to prepare borscht dressing for future use. I have selected 6 different delicious recipes for every taste.

Borscht is a favorite dish for many, a kind of vegetable soup with beets and cabbage. It includes up to 20 ingredients and to make preparing this culinary masterpiece easier in winter, we will do some of the work now and store it in a jar until the right time.

The following vegetables are considered obligatory: beets, potatoes, cabbage, carrots, onions, tomatoes. You can add: beans, apples, turnips, bell peppers. From spices: black and allspice, dill, parsley, garlic, celery, basil, marjoram. All this, if desired, you can add to our today's recipes.

If you don't want to can vegetables, then just freeze the prepared ingredients! The recipe for such a preparation will be described below.

Prepare a large pot because there will be a lot of vegetables.
It is better to use 0.5 liter jars. This is the most suitable packaging option. It will take one such jar to prepare borscht. If the dressing still remains, don’t worry that it will spoil, use the following advice:

To prevent the rest of the workpiece from disappearing, grease the lid with which you will close the jar with mustard. It will prevent mold from occurring.

To cut vegetables faster, use all the equipment you have in the kitchen: blender, food processor, meat grinder. This is just the right case for all these devices to save a lot of your time.

This is the most common recipe for making dressing. It contains all the necessary ingredients for borscht. All that remains is to pour the mixture into a pan with meat broth, add potatoes and cabbage. And everything is ready!

Did you know that borscht can be hot or cold? They differ in the method of preparation. Hot – classic red borscht that we are used to cooking. The cold dish is based on pickled or boiled beets and fermented milk products.

Prepare 10 0.5 liter jars.

To prepare we will need:

Beets – 2 kg.
Carrots – 1.5 kg.
Onion – 1 kg.
Garlic – 2 heads
Tomato paste – 380 g (1 can)
Vegetable oil – 200 ml.
Vinegar 9% – 4 tbsp. spoons
Sugar – 2 tbsp. spoons
Salt – 1 tbsp. spoon
Ground black pepper – 0.5 teaspoon
Dried parsley – 0.5 teaspoon
Dill – 1 teaspoon
Bay leaf – 3 pcs.

1. Wash and clean all the vegetables.

2. Cut the onion into cubes and fry until golden brown in a frying pan. Pass the garlic through a press to the onion, add black pepper, parsley, and dill. Mix everything. Pour the tomato paste into the pan with the onions and simmer for another 5-7 minutes.

2. Grind carrots and beets in a food processor or on a coarse grater. We combine these vegetables in a saucepan, pour a glass of water into them, and put on fire. When the preparation boils, add fried onions, vegetable oil, vinegar, sugar, and salt to the pan. Mix thoroughly and leave to simmer for another 30 minutes. 10 minutes before the end of cooking, add bay leaves.

3. Pour the prepared dressing into sterilized containers and screw on the lids.

Turn the jars upside down and cover with a blanket until completely cool.

Recipe for borscht dressing for freezing for the winter with beets and carrots

In winter, you want to warm yourself up with a hearty and hot lunch. And, as always, there is not enough time to prepare it. In this recipe we prepare lifesaver bags for the housewife. With their help, borscht from fresh vegetables will miraculously appear on our table in winter. Don't believe me? Check it out!

Not a single method of canning borscht dressing can convey the aroma of fresh vegetables the way freezing will!

Carrots – 0.5 kg.
Beets – 1.5 kg.
Tomatoes – 0.5 kg.
Bell pepper – 0.5 kg.
Onion – 0.5 kg.
Garlic – 100 grams
Greens of your choice

1. Wash and clean the vegetables. Peel the bell pepper from the center and cut into strips. Chop the onion into squares, as is usually done for borscht. Cut off the place where the stem attaches to the tomatoes and cut them into cubes. Garlic can be passed through a press or chopped into slices.

2. Place all the cuttings in a large bowl so that it is convenient to mix them later.

3. Grate carrots and beets on a coarse grater and place in a bowl with the rest of the vegetables. Add herbs and spices to your taste. Mix all ingredients thoroughly.

3. In ziplock bags, put the amount of dressing that you usually use for one preparation of borscht. Squeeze the bag with your hands to release excess air and close the clasp.

In winter, vegetables are fried in a frying pan in vegetable oil and boiled in prepared meat broth along with cabbage and potatoes.

Delicious borscht dressing with bell pepper

A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes you will stock up on a delicious preparation, which is enough to prepare 3-4 pans of borscht. In this recipe we add bell pepper.

To prepare we will need:

Beets – 3 pcs.
Tomatoes – 5 pcs.
Carrots – 2 pcs.
Vegetable oil – 125 ml.
Salt – 0.5 tbsp. spoons
Bell pepper – 1 pc.
Onion – 1 pc.
Garlic – 3 cloves
Vinegar 9% – 50 ml.

1. Wash all the vegetables. We peel the tomatoes, for this: we make cross-shaped cuts on the top of the fruits, put them in a container and pour boiling water for two minutes, then the skin will peel off very easily.

2. Grind all the vegetables in a blender one by one: carrots, beets, peppers, peeled tomatoes, onions, garlic. You can, of course, grate them, but this way the cooking process will take much longer. Pour everything into the multicooker bowl. Add salt, vegetable oil, mix.

3. Set the “stew” function on the multicooker for 40 minutes. Five minutes before cooking, pour vinegar into the bowl.

4. Pour the borscht dressing into sterilized jars. Screw on the lids. We turn the container upside down, wrap it in a warm blanket and wait for the workpiece to cool.

Recipe for dressing for borscht with beans

This recipe is for those who can’t imagine borscht without beans! To get a pleasant taste of the dish, you need to purchase good quality legumes:

the beans should be dry, well dried;
there should be no plaque or stains of suspicious origin on it;
there should be no holes in it from bugs;
If legumes are sold in bags, check that the packaging is not damaged.

For the amount of ingredients used in the recipe, prepare 9 0.5 liter jars.

To prepare we will need:

Beets – 1.5 kg.
Tomatoes – 1.5 kg.
Pepper – 0.5 kg.
Carrots – 0.5 kg.
Onion – 0.5 kg.
Vegetable oil – 250 kg.
Vinegar 9% – 80 ml.
Salt – 1 tbsp. spoon
Sugar – 100 g.
Beans – 300 g.

1. First, fill the beans with cold water and leave overnight. In the morning, we wash it, pour it into a saucepan, and fill it with water. Cook over low heat until done. Drain excess liquid from the finished product.

2. Wash and peel the vegetables thoroughly.

Three carrots and beets on a coarse grater. Bulgarian pepper in strips, onion in cubes. We pass the tomatoes through a meat grinder.

3. Pour tomato juice and vegetable oil into a large saucepan and stir. Place on the fire and bring to a boil.

4. When the tomato juice boils, add beets and 40 ml. vinegar, after boiling, cook for 10 minutes.

Then add onions and carrots to the beets and wait for them to boil. After boiling, cook for another 10 minutes.

5. Throw in pepper, beans, salt, sugar. Mix everything carefully and leave to simmer for 15 minutes. Five minutes before the end of cooking, pour in the remaining vinegar.

6. Fill the sterilized jars to the top with hot dressing and roll up the lids.

We wrap the workpiece with a warm blanket.

Dressing for borscht with beet without pepper - a recipe for the winter in jars

Most often, bell pepper is thrown into borscht. But if you don't like this vegetable, this recipe is just for you! Watch the video for a detailed description of the process of preparing the dressing without bell pepper.

To prepare we will need:

Beets – 1 kg.
Carrots – 1 kg.
Onions – 1 kg.
Tomato – 1 kg.
Sugar – 100 g.
Salt – 70 g.
Vegetable oil – 325 ml.
Vinegar 9% – 50 ml.
Water – 75 ml.
Allspice – 3 – 4 peas
Bay leaf – 2 – 3 pcs.

Borscht dressing with cabbage

This gas station is very practical to use. With its help, you can significantly reduce the cooking time of borscht because... it already contains cabbage.

To prepare we will need:

Beets – 1 kg.
Cabbage – 1 kg.
Bell pepper – 0.5 kg.
Tomatoes – 1 kg.
Onion – 0.5 kg.
Carrots – 0.5 kg.
Vinegar 9% – 5 tbsp. spoons
Sugar – 1 tbsp. spoon
Salt – 1 tbsp. spoon
Vegetable oil – 100 ml.
Tomato paste – 4 tbsp. spoons
Garlic – 1 head
Greens - to taste

1. Wash and peel the vegetables. For tomatoes, remove the place where the stalk is attached; for peppers, remove the seeds.

2. Cut the tomatoes into four parts, chop the peppers and beets into strips, and chop the onion into half rings. Three carrots on a coarse grater. Place all vegetables in a large saucepan.

3. Pour vegetable oil over the vegetables and place on medium heat. When the mixture boils, pour vinegar into it. Simmer the mixture for 40-45 minutes under the lid, stirring occasionally.

While the vegetables are stewing, chop the cabbage.

4. After 45 minutes, add sugar, salt, cabbage to the pan, pass the garlic through a press. Add tomato paste, herbs and cook for another 10 minutes.

5. Pour the vegetables into sterilized containers and close with lids.

Turn it upside down and leave to cool. A delicious borscht dressing for the winter is ready!

Dressing for borscht is familiar to many people, as it stands in rows on store displays. People buy it and cook borscht with it. Real housewives have this preparation for borscht in jars, waiting in the wings.

It’s convenient to use this preparation for seasoning borscht: just boil the meat with broth, add potatoes and cabbage and then put the contents of the jar into the pan - a few minutes will pass and the borscht is ready.

You will learn all the secrets of preparing such different dressings in this article.

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

I really love this preparation because it helps me quickly prepare borscht for lunch.

Ingredients:

1 kg – tomato
1 kg - beets
1 kg - carrots
3 pcs. - bell pepper
1 head - garlic
1/2 liter - vegetable oil
2 tbsp. spoons - sugar
2 tbsp. spoons - salt
5 tbsp. spoon - tomato paste

Preparation:

We will cook in an aluminum basin or stainless steel (in an enameled one it often burns). We will cut the vegetables in a food processor (you can do this on any other vegetable cutter).

We put the vegetables through the processor one after another: first the tomatoes, followed by 3 peeled peppers.

We unload the tomatoes and peppers into an aluminum bowl for cooking.

Pass the carrots through the processor and

put it in a bowl with the tomatoes and peppers.

The next step is to chop the beets and put them in a bowl with vegetables.

Now you need to change the knife on the food processor and chop the onion and peeled garlic cloves. Place the onions and garlic that have been put through the food processor into another cup and do not add them to the other vegetables in the bowl yet.

Add to a bowl of vegetables: 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 5 tbsp. spoons of tomato paste.

We also pour half a liter of sunflower oil here.

And add 1 teaspoon of citric acid, then the beets will not change their natural color.

Then mix everything well, put it on the stove, turn on the heat and simmer for exactly 1 hour. You need to close the bowl with a lid and stir frequently.

When 30 minutes have passed, add chopped onion and garlic to the bowl and continue to simmer for another 30 minutes.

1 hour has passed and the borscht dressing is ready.

Without removing the bowl from the heat, we begin to place the workpiece in sterilized half-liter jars. Then roll up the lids.

Turn the jars over, wrap them on top and leave them in this position until they cool completely. In winter, you will praise yourself for such preparation and quick preparation of delicious borscht.

Dressing for borscht for the winter - recipe with cabbage

You can add this dressing to boiling meat broth with potatoes and just cook for another 3 minutes and the borscht is ready!

Ingredients for 8 liter jars:

Beetroot – 3.5 kg
Cabbage - 1.5 kg
Carrots – 1.5 kg
Tomatoes – 1.5 kg
Onion – 500 g
Sweet bell pepper – 500 g
Tomato paste - 5 tbsp. spoons
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Garlic - 1 head
Parsley, dill - 1 bunch each
Table vinegar – 100 ml

Preparing the recipe:

The beets should be thoroughly washed with a brush and, without peeling, boiled for 30 - 40 minutes in boiling water. Then cool. Do not throw away the water in which the beets were cooked; you will need it.
Wash the carrots and cook separately for 20 - 25 minutes. Then refrigerate.
Peel the boiled beets and carrots and chop them into strips or grate them on a coarse grater.
Shred fresh cabbage. Chop the onion. Cut the tomatoes into small cubes. Remove the stems and seeds from the peppers and cut into strips.
In a large saucepan, fry the cabbage and onions in vegetable oil. Then add chopped tomatoes and tomato paste. Then pour in the water from the beets and simmer under the lid from the moment of boiling for 15 - 20 minutes, so that the mass boils.
When the cabbage is ready, add: beets, carrots, chopped parsley, dill and simmer for another 5 minutes over low heat. Finally add crushed garlic and vinegar.
When the dressing is ready, place it in pre-sterilized liter jars. Immediately roll up the jars with lids, wrap them in a warm cloth and leave until completely cool.

Store in a cool, dark place.

Seasoning for borscht for the winter - recipe without cabbage

This recipe is for those who like the cabbage in their borscht crispy, so there is no need to add it to the preparation in advance. in such cases, the cabbage is placed in the borscht broth in a saucepan and its degree of cooking is monitored.

Ingredients for 6 liters:

Beetroot – 3 kg
Carrots – 1.5 kg
Sweet pepper – 1.5 kg
Onions – 1 kg
Tomatoes – 2 kg
Vegetable oil (refined) - 1 cup
Table vinegar – 150 ml
Rock salt - 4 tbsp. spoons
sugar - 0.5 cups
Citric acid - 0.5 teaspoon
Water – 500 ml

Preparing the recipe:

Vegetables need to be washed and peeled. Grate the beets and carrots on a coarse grater. Cut the pepper into strips or small cubes. Chop the onion. Pass the tomatoes through a meat grinder or mash with a blender.
Pour a little oil into the frying pan and fry the onion until soft. Then transfer the onions to a large saucepan.
Next, fry the sweet pepper in a frying pan with oil and add it to the onion.
Then pour more oil and fry the carrots. Carrots can absorb oil. Bring the carrots until soft and transfer to the pan.
Next, fry the beets in a small amount of oil, as they will release their juice. Add citric acid and sugar to the beets. When the beets become soft, add the tomatoes, bring to a boil and simmer for 7 - 10 minutes, stirring. Then transfer the mixture into the pan with all the vegetables.
Add water and salt to the vegetables in the pan and cook at a low boil for 10 - 15 minutes, stirring occasionally. At the very end, pour in vinegar and stir. The gas station is ready.
Place the finished dressing hot in sterilized jars and close with sterilized lids.

Turn the jars upside down and cover them until they cool.

This dressing in the winter is a quick way to prepare dinner or lunch.

Delicious dressing with beans for the winter - video recipe

For this seasoning, I always have beans growing in my garden.

Universal dressing for borscht for the winter - video recipe

Many of my friends prepare similar seasonings or additives for borscht or soup for the winter. Everyone is happy and happy to exchange recipes.

I really like making blanks. These are the ones that reduce cooking time. For example, pre-grated and frozen carrots or. Which act as a full-fledged snack. He opened the jar and fed the family. And now I’ve also started sealing the borscht in jars for the winter. It's also convenient. The vegetables are already prepared, all that remains is to lower them into the broth and add spices. As a result, you will spend only 20 minutes on a delicious soup, provided you have prepared the broth in advance.

Of course, the recipes are all different, we can put cabbage in the borscht dressing and replace the tomatoes with tomato paste. Or we can actually prepare a hearty dish if we add some beans. In general, today I have made a selection of 6 recipes that (in my opinion) are the most successful and are ready to satisfy every taste. After all, some people like red soup with sourness and add vinegar, while others do without it.

I also like this preparation for the winter because it collects all the ugly vegetables: small, twisted carrots, small beets. The appearance does not affect the taste at all, and we have an almost waste-free production.

One of the most favorite options for borscht dressing, when all the vegetables are already in the jar. So, if you close a half-liter bottle, you can immediately use it for three liters of water. Only the potatoes will need to be cut. And we’ll put everything else, even the cabbage, in jars.

By the way, I would like to draw your attention to the fact that you should not use enamel dishes for stewing vegetables. The dressing in it constantly burns. Based on the experience of many housewives.

Jars can be used of any size, but it is always more convenient to empty a half-liter or 700 gram container. Rather than opening a two-liter bottle and being afraid that the remaining product will become moldy.

You can use any lids. But for storage in an apartment, it is better to take metal ones with a screw or a locking key.

There are many ways to prepare vegetables: they can be cut into cubes, strips, or twisted in a meat grinder or blender. It's up to your taste. My family likes their soup to have something chewy. My husband explains this by saying that he gets full faster this way. Well, maybe.

Compound:

1.2 kg beets,
900 g cabbage,
600 g bell pepper,
tomatoes - 900 g,
500 g onions,
500 g carrots,
vinegar 9% - 4 tbsp.,
1 tbsp. granulated sugar,
salt - 1 tbsp,
120 ml sunflower oil,
8 cloves of garlic.

We wash the tomatoes and cut them into slices. We put them immediately into a large container in which they will be stewed.
We cut out the tail and seeds from the peppers and cut them as usual.

Cut the onion into pieces or half rings.

Chop the carrots on the middle side of the grater. Remove the peel from the beets and chop into pieces.

Pour half a glass of sunflower oil into a common container with vegetable mass.

And cook on medium heat. As it boils, reduce it and simmer for another 40-45 minutes, stirring.

During this time, chop the cabbage and prepare jars with lids. I steam sterilize them.

As soon as the vegetable mass begins to boil, pour in the vinegar.

After 45 minutes, add salt, sugar, chopped garlic and cabbage to the vegetables.

Stir and simmer for another 10 minutes without removing the lid.

Place the vegetable mixture in sterile jars. Place a knife under the glass container to prevent it from cracking.

Screw on the lid and wait for the containers to cool.

Bon appetit!

Preparation for borscht for the winter with cabbage and tomato paste

Autumn, daylight hours are waning, there are drops in temperature at night, and therefore many housewives are already picking green fruits from tomatoes. They are put in the closet to turn red.

But, you see, those tomatoes that grew in summer and are saturated with the sun are much more aromatic and tastier. Therefore, if you are preparing a dressing for borscht in the fall, you can add tomato paste. It will add the desired sweetness and color to the entire preparation.

Composition for 5 liter container:

500 g sweet pepper,
5 onions,
550 g carrots,
1 kg of tomatoes,
head of cabbage,
beets - 800 g,
10 garlic cloves,
2.5 tsp salt,
granulated sugar - 4 tsp,
6 tbsp. tomato paste,
6 tbsp. vinegar 9%,
130 ml sunflower oil.

Let's start with the onion. We clean it, cut it as you like and fry it in vegetable oil until soft. This will take 5 minutes.

Chop the carrots and place them on the onion. Fry for another 4 minutes.

We take all the substandard tomatoes and grind them in a blender.

Remove the seeds and chop the pepper.

Place the tomatoes and peppers in a common pan and cook covered for about 8 minutes.

Then we grate the beets and send them to simmer.

Add vinegar, add salt, sugar and cook under the roof for 30-35 minutes.

Then chop the cabbage, garlic and tomato paste. Simmer for 10 minutes.

We fill sterile jars and disinfect the neck with a lint-free cloth soaked in alcohol. This is necessary so that germs do not get into the preservation.

And screw the lids on the containers. We wait for the gas station to cool completely and put it in the basement for storage.

A very tasty recipe for preparing beans for long-term storage.

I really like salads with beans. Both canned and regular. I love the soft feel of these beans.

This option is also interesting for those who do not eat meat. After all, beans are rich in vegetable protein. In this case, the entire dressing can be placed in a pan with plain water and boiled. The soup comes out even faster.

Compound:

1.2 kg beets,
1.2 kg tomatoes,
500 g peppers,
600 g carrots,
400 g onions,
250 ml sunflower oil,
90 ml vinegar 9%,
salt - 1 tbsp,
100 g granulated sugar,
0.3 kg beans.

Fill the beans with cool water, it is better to do this in the evening.

In the morning, pour them into a saucepan and fill with water so that it covers the beans somewhere on the knuckle.

Place on the stove and boil until almost done and drain off all the remaining liquid.

Now let's move on to the rest of the ingredients. Wash the carrots and beets thoroughly, peel and grate them.

We wash the pepper, remove the center and cut into strips. Chop the onion into half rings.

We pass the tomatoes in a food processor or using a meat grinder.

Pour tomatoes and vegetable oil into a common pan.

Bring this mixture to a boil, then add the beets. To prevent it from losing color, pour 40 grams of vinegar on it.

Stir, bring to a boil and cook for 10 minutes.

Then add the onions and carrots and cook again for 10 minutes.

All that remains is to add pepper, beans, sugar and salt.

Stir, boil and cook for another 15 minutes. But five minutes before the end of cooking, pour in another 40 g of vinegar.
We sterilize half liter jars.

We fill the containers to the top, roll up the lids with a special key and put them away for storage. This preparation is perfectly stored in the apartment.

In winter, you open the dressing, pour it into 3 liters of broth and add potatoes and cabbage to taste. Your soup will be ready in a quarter of an hour.

How to cook borscht for the winter without pepper and cabbage (without sterilization)

Bell pepper has a peculiar taste; not everyone likes it. For example, my mother does not eat these fruits boiled or stewed. We plant it only for ordinary vegetable salads, to eat raw.

Naturally, that’s why we cook borscht without it. The composition of products that I have given in this recipe is the most suitable for my family. Because this is the soup we like to add fresh cabbage to. Naturally, I won’t put it in jars.

Ingredients:

2 kg beets,
1 kg carrots,
1 kg of onion,
2 heads of garlic,
tomato paste - 380 grams (1 can),
sunflower oil - 200 grams,
250 ml water,
vinegar 9% - 4 table. spoons,
granulated sugar - 2 table. spoons,
salt - 1 table. spoon.

Spices:

ground black pepper,
dried parsley and dill,
Bay leaf.

Cut the onion into pieces. Fry it in a hot frying pan with vegetable oil. As soon as it softens and changes color to golden, squeeze the garlic into it through a press. Add parsley, pepper and dill.

Add 70 g of tomato paste to this mass, mix and simmer for another 5 minutes.

Using a food processor, chop carrots and beets.

Pour carrots and beets into the pan. Pour in 1 glass of water so that the vegetables give more juice. We are waiting for the mixture to boil.

Then pour sunflower oil into it, add onion and tomato.

Pour in vinegar and season with salt and sugar.

And with the lid open, let it simmer for 30 minutes. 10 minutes before readiness, add bay leaf.

Place the mixture into sterile jars and cover with lids.

You can also store it at room temperature.

Borscht dressing made from beets without tomatoes - “Finger lickin’ good” recipe

No tomatoes? Well, you can take tomato paste. Just read its composition carefully before purchasing. There should not be anything unnecessary, such as modified starch and other nonsense.

We also remove the acetic acid and add a little lemon for taste. At the same time, it will also act as a preservative.

Ingredients:

vegetable oil - 500 ml,
citric acid - 0.5 tsp,
6 tbsp. tomato paste,
beets - 2.5 kg,
onion - 500 g,
sweet pepper - 500 g,
salt – 1 tbsp, granulated sugar – 1.5 tbsp.

Cut the onion into cubes or grate it.

Pour a little oil into a deep frying pan and fry the onion until softened, add grated carrots to it.
Cook for 5 minutes.

Grate the beets on a coarse grater.

Place the beets in the heated oil. Place the chopped pepper on it.

And then stewed onions and carrots.

Turn on low heat and simmer until the beets give juice. This will take about 30 minutes.

Then add tomato paste. Pour in salt, sugar and a little citric acid. Cook for another 20 minutes.

We taste it and put it in jars without removing the pan from the heat. If your beets have given too little juice, the dressing can be diluted with water and boiled.

Video recipe for making dressing without vinegar in jars

This recipe is suitable for people with high stomach acidity. For whom the word “vinegar” immediately causes an attack of heartburn. But this does not mean that you need to give up borscht!

There is a wonderful video recipe for making a delicious dressing.

The video describes the entire process step by step, in great detail and clearly. I think it won’t be difficult to reproduce these steps in your kitchen and with your own products.

Thank you for your attention and I hope that these tips and recipes will make life easier for many wonderful and very busy women. Happy cooking!

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.

Cover with lids, turn over, and wrap. Store without refrigeration, but away from light.

Beetroot dressing for borscht with carrots and beans

The longest preparation of beets for the winter is due to the need for boiled beans. You will have to go through the entire process of cooking it, starting with soaking the beans for 6-8 hours in cold water.

But this roll-up is also beneficial. You will process the beans only 1 time. And from the ready-made jars you will get ready-made ingredients for quick soup in its famous lean version.

We will be glad if you join in with smart ideas for delicious homemade food. Borscht dressing for the winter with beets and carrots is one of the best examples of how to save energy, time and money while remaining a fun cook.

See you in “Easy Recipes” - “Homemade Preparations”..

P.S. An interesting video with a rare recipe that reduces the time for creating winter hits - herring under a fur coat, borscht and salads. The story step by step starts at 2:33.

Thank you for the article (5)

Recently, our son is a student, and this conservation helps him out a lot. And, to be honest, we often use such gas stations. You come home from work late at night, tired, hungry, and have no strength, but with the help of this preparation you will quickly prepare delicious and aromatic borscht! And everyone at home will say: “Thank you!”

There are many recipes for making delicious dressing. You can choose your favorite one or prepare it with different ingredients. Then every time you will have a new borscht, not similar to the previous ones.

The most delicious borscht dressing for the winter: recipe with beets, carrots and tomato paste

This is one of the most popular recipes. I stock up on borscht dressing for the winter with beets, carrots and tomato paste, but without cabbage. It's easy and quick to prepare. I get vegetables from my garden.

Note to the hostess: A variety of vegetables are suitable, including not very beautiful ones. The main thing is that they are fresh and not spoiled. You can make the dressing without bell peppers if you don't like them. Just put more carrots or beets instead of peppers, but the total weight of vegetables should remain the same.

Ingredients:

1 kg beets;
0.7 kg carrots;
400 ml tomato paste;
0.6 kg bell pepper;
250 ml vegetable oil;
0.6 kg onions;
A third of hot pepper (optional);
6-8 cloves of garlic;
3 tbsp. spoons of kitchen salt;
5 tbsp. spoons of granulated sugar;
90 g vinegar (9%).

How to prepare the dressing (detailed description with photo):

Wash the vegetables carefully, brushing off all dirt, peel them, and wash them again.
Grate the beets and carrots (or chop them in a food processor). Cut the onion into small cubes. Remove the core and seeds from the bell pepper and cut it into cubes or thin strips. Cut the garlic and hot pepper into small pieces.
In a deep frying pan or saucepan, heat 2 tablespoons of oil (refined). Add the beets and fry them, stirring, for 8-10 minutes. Then carefully remove with a slotted spoon and transfer to a saucepan. Make sure that more oil remains in the pan.
Then fry the carrots. You can add a little oil. Fry until browned. Transfer to a saucepan with beets.
Next, in the same frying pan, fry the onion and bell pepper in turn until golden brown. Add oil as needed.
The vegetables can be fried all together in a deep frying pan, laying them out one by one: first beets, then carrots, onions, bell peppers and tomato paste.
Add salt, sugar, tomato paste, garlic, hot pepper to the pan with fried vegetables. Add the remaining vegetable oil. Mix well and put on fire.
After boiling, simmer, stirring, for about 20 minutes. Then add vinegar, bring the vegetable mixture to a boil and turn off.
Place the dressing into sterilized jars (500-700 ml) and screw on the lids. I usually sterilize the jars over steam and scald the lids with boiling water. You can also get jars with reusable screw caps, which is very convenient.

Let's turn our blanks over and wrap them in a warm blanket. After a day, we will move it to a cool, dark place (for example, in a cellar, on a balcony or in a refrigerator). Convenient homemade dressing with tomato paste is ready.

To prepare borscht from the dressing, boil the broth, then add shredded cabbage and chopped potatoes. After the water boils, cook for 10 minutes, then add the dressing (usually half a jar for a 3-liter pan). Cook for another five minutes, season with herbs, bay leaf, and ground black pepper. And the delicious borscht is ready!

Tip: You can also cook lean borscht using water from the dressing. Then the total cooking time will be even shorter. When serving, this dish can be seasoned with sour cream and sprinkled with fresh or dried herbs.

Borscht dressing with beets, carrots and cabbage

To make the borscht cook faster, I often prepare borscht dressing for the winter with cabbage, the recipe for which I am happy to provide you with. The preparation itself will require a little more time and effort, but in winter there will be less hassle in the kitchen.

Ingredients:

1 kg beets;
1 kg cabbage;
300-400 g onions;
500-600 g carrots;
900-1000 g bell pepper;
900-1000 g tomatoes;
20-250 g parsley;
50-60 g garlic (1 head);
Bay leaf, black peppercorns, a little vinegar (7%).

For filling:

300 g tomato paste (optional);
5 tbsp. spoons of salt;
6 tbsp. spoons of sugar;
1.1 liters of water.

How to prepare dressing with cabbage and beets:

Wash the beets and carrots thoroughly. Place in separate pans and boil until tender. The beet will take longer to cook. To help it retain its bright color, you can add a little citric acid or vinegar to the cooking water. Then drain the water and leave to cool.
Meanwhile, chop the cabbage. After peeling and washing the onion and sweet pepper, cut them into small cubes. Chop the washed parsley.
Place the tomatoes in boiling water for half a minute, then transfer them to cold water. Now you can easily remove the skin from them by slightly prying it with a knife. We pass the tomatoes through a meat grinder or grind them in a blender.
To pour, boil water in a small saucepan. Add salt, sugar, mix. Dilute the tomato paste with a small amount of water, stir and pour into the pan. Warm the mixture for 1-2 minutes.
Now place the chopped vegetables in a large 10-liter saucepan, add chopped garlic, then add the filling. Mix everything, bring to a boil and cook for ten minutes.
Peel the boiled beets and carrots and grate them on a large-mesh grater. Place the root vegetables in a saucepan with vegetables and filling, stir, and cook for another five minutes after boiling.
In each sterilized jar put 5-6 peppercorns, 1 bay leaf and 1 teaspoon of vinegar. Then pour in the dressing and roll up the lids. Turn it over, wrap it up, and leave it until it cools.

For borscht you will need to boil the broth, then add potatoes and the stock with beet, carrots and cabbage, boil for 10-15 minutes. The first dish is ready! I like that it is already with parsley, which gives the borscht a mind-blowing summer aroma.

Preparing borscht dressing is easy. But if you want to look at the whole process in detail, I suggest you familiarize yourself with the following interesting video recipe:

Simple borscht dressing without tomatoes

I often make borscht preparations without tomatoes or tomato paste, and add tomatoes while preparing the first dish. You can take canned tomatoes or ready-made tomato paste, in portions. The good thing about this preparation is that it can then be served as a salad or used as a base for vinaigrettes.

Ingredients:

3 kg of beetroot (beets);
0.8-0.9 kg of onions;
1 kg carrots;
2 kg cabbage;
200 ml vegetable oil;
0.75 cups table vinegar (9%);
2.5 tbsp. spoons of salt;
5-6 pcs. black peppercorns;
2 pcs. bay leaf.

How to cook:

Wash vegetables thoroughly in running water. Peel the carrots and beets and grate them on a grater with large holes. Chop the white cabbage into thin strips. Peel the onion and cut it into half rings.
Take a large saucepan or basin and add chopped vegetables there. Add water and vegetable oil (preferably refined). Light the fire on the stove and bring the contents to a boil.
Then cook, stirring occasionally, over low heat for about ten minutes. A large wooden spoon works well for stirring. We don’t close the lid tightly, just cover it so that the rich color of the vegetables is preserved.
Now add seasonings and salt, pour in vinegar. Simmer, stirring, for forty to fifty minutes. Be careful not to burn the contents. If necessary, add a little water.
In the meantime, sterilize the jars - either over steam, or in the oven or microwave. Boil the lids in boiling water for 5 minutes or simply scald them. Ladle the hot dressing into the jars and screw on the lids.

As you can see, a very simple recipe for borscht dressing for the winter with beets, cabbage and carrots, but without tomatoes. Try it - I'm sure you'll like it.

How to close a dressing without vinegar

I make this preparation without cabbage; I add it already in the process of preparing borscht from the dressing. But the main advantage of this preservation is that it does not contain vinegar. My friend doesn’t like vinegar and generally adheres to healthy eating rules, so she often prepares dressing according to this recipe.

What is characteristic is that the absence of vinegar does not affect the color of vegetables and the safety of the product at all. Before sautéing, you can sprinkle the beets with a little lemon juice, although this is completely optional. The fact is that tomatoes contain a sufficient amount of the acid we need. We’ll just use proportionately more tomatoes in this recipe.

Ingredients for borscht dressing for the winter without cabbage and vinegar:

3 kg of tomatoes;
2 kg carrots;
3 kg of sweet pepper;
2 kg of onion;
3 kg beets;
400 ml vegetable oil;
5 tbsp. l. salt;
350 g sugar;
Hot pepper, garlic, herbs - to taste and desire.

How to cook:

Wash the tomatoes, scald them with boiling water and remove the skin. Grind the tomatoes through a meat grinder. Let's fish out the large grains from the mixture so that everything is beautiful.
Pour the tomato mixture into a saucepan, add vegetable oil, add sugar and salt. Now put it on the fire and bring it to a boil. Then reduce the heat and simmer for 10 minutes. Stir the mixture periodically.
At this time, cut or grate the remaining vegetables. Sweet peppers need to be cleaned of white entrails and seeds, cut into strips or cubes. Beets and carrots can be chopped into thin strips or grated. Cut the onion into half rings.
Pour the vegetables into the pan with the tomato mixture, stir, simmer for about 15 minutes. At the very end of cooking, add chopped garlic and hot pepper, washed and chopped fresh herbs. You can add other seasonings to suit your taste.
Pour the hot dressing into steamed jars and close with sterilized lids. Turn the jars over and wrap them in a warm towel or blanket. Let it sit like this for at least a day.

After cooling, store in a cool, dark place. The mixture will be sharp-sweet, without the sourness characteristic of vinegar.

Tip: The dressing can be perfect for salads, as well as for baby food (after three years). Of course, if we are preparing it for children, we do not add hot spices.

Now you know a variety of detailed recipes for aromatic borscht dressing for the winter: with beets and carrots, tomato paste and cabbage. Therefore, preparing aromatic and healthy borscht in the cold season will not be difficult. You can experiment and add something of your own, your favorite spices and herbs. Enjoy your meal!