Preparations from beetroot for the winter. Beet preparations for the winter - recipes for delicious dishes. Beetroot and carrot salad “Prague”

In mid-autumn, beet preparations in my kitchen are the final chord of the canning season. When various jams, preserves, compotes and salads have already been prepared, and there are several boxes of beets on the balcony, there is nowhere to go, and you urgently need to come up with something tasty and healthy from beets for the winter.

Many modern housewives do not pay special attention to beet preparations, believing that this vegetable is available all year round. Meanwhile, there are a lot of interesting recipes that can significantly enrich and expand the range of our usual winter preparations, especially during Lent. In addition, beet preparations such as, for example, borscht dressing significantly save time and make life easier for modern women.

There are not yet many beetroot recipes for the winter in my collection, but I honestly promise you that every year I will add new, interesting and tasty recipes to this page.

Beetroot salad for the winter with fried onions

I want to present to your attention an excellent preparation - beet salad for the winter with fried onions. What is it good for? Well, firstly, to prepare it you need very simple ingredients - beets, garlic and onions. Secondly, such preservation is very easy to prepare, so even a housewife who is not at all experienced in preparation can handle it. And thirdly, it turns out really very tasty, moderately spicy, bright and interesting. How to cook, see.

Beetroot salad for the winter with bell peppers and onions

If you like simple but tasty preparations from affordable ingredients, then I would like to suggest you make a beet salad for the winter with bell peppers and onions. This preservation is another confirmation of the fact that you don’t have to invent something special to prepare a delicious recipe. Beets, onions and bell peppers are in great abundance in late summer and early autumn, so preparing a delicious beet salad for the winter will not be difficult. How to cook, see.

In September-October, when the season of delicious “beet vinaigrette” begins, I don’t mind spending half a day of my time to put away a few servings of this tasty snack for the winter. But in winter it is very convenient - we take out a jar from the cellar or pantry, and a delicious snack is already on the table, no need to prepare anything special. Recipe .

Delicious winter borscht dressing with tomatoes

Despite the fact that it’s the 21st century outside, borscht in jars for the winter is still relevant! This borscht dressing can also be eaten as a salad, and in appearance it is not much different from beet salad. Recipe .

Beets pickled for the winter “Behind the glass”

Looking for interesting beet preparations? Try making pickled beets! The pickled beets turned out to be very tasty: with a pronounced taste of traditional spices, moderately sweet, without the taste of vinegar. And the beauty in the jars is indescribable, which is why the recipe was called “Behind the Glass.” I wrote how to cook.

Beets are a vitamin-rich, delicious vegetable. For the winter, it is often canned and pickled in the form of salads, caviar, assorted dishes, borscht dressing and even juices. Dishes with root vegetables acquire a bright, rich color and a unique flavor. Serving beetroot appetizer to the table is especially good in combination with garlic, fresh onions or cabbage, as well as olive oil, herbs, herbs and spices.

Pickled beets “classic” - a universal winter recipe

One of the popular and classic options for canning beets for the winter using herbs and spices. The result is a universal dressing with which you can prepare delicious salads or first courses.

For 1 liter jar you will need the following set of products:

beets - 300-350 gr;
table salt, vinegar and sugar (1/2 tbsp.);
cloves, allspice, garlic 2-4 pcs.;
ground cinnamon with hot pepper.

Fresh beets are washed with water, the ends are cut off and placed in cold water in a saucepan on the stove. Boil it well for 40-50 minutes, then lay it out, cool and remove the skin.

After this, the vegetable is cut into slices, slices or small cubes and poured into a sterilized glass container. Those who like it spicy can also add a few small pieces of fresh green or orange chilies and a couple of cloves of garlic.

To prepare the marinade, add the necessary spices - salt, pepper, sugar - to a pan of water. You can also add a little cinnamon, a quarter of a teaspoon, dried or fresh chili. Mix the spices and bring to a boil, cook everything for 10-15 minutes, add vinegar at the very end.

The resulting mixture is poured under the neck of the vegetables placed in a jar, after which they are rolled up, cooled and stored. In this case, it is not necessary to sterilize the seams.

Vitamin salad with apples and carrots

A healthy vegetable salad is used as a stand-alone snack or as an addition to dishes. To roll up 5 liters of these canned foods in a classic marinade, you will need:

fresh beets - 3 kg;
carrots and apples (Antonovka or Simirenko variety) 1 kg each;
salt, sugar, black pepper for marinade.

The beets are washed several times to remove dirt and placed in a clean pan filled with cold water. Turn on the heat, bring to a boil and then simmer over low heat for 20-25 minutes until half cooked.

Now remove the vegetables from the pan, cool them naturally or in the refrigerator. Peel the beets and cut into thin, small slices.

Carrots and apples are also washed, after which the peel is removed and grated on a medium grater or cut into small strips with a sharp knife.

Mix chopped vegetables and fruits in a saucepan, add spices, salt and a little sugar to the water and set to simmer over low heat.

After 10-15 minutes of cooking, the hot mixture with the marinade is poured into pre-washed and sterilized glass jars and the lids are immediately rolled on.

Beetroot with garlic - a simple and tasty way to preserve

Processing beets according to this recipe allows you to preserve maximum beneficial properties; it can be used as a basis for vinaigrette and other salads and dishes.

To prepare seaming for the winter, take the following ingredients:

beets (sweet or salad variety);
spices: vinegar, salt, sugar;
garlic, bay leaf, peppercorns.

The beets are boiled in water in advance until fully cooked. Then they are allowed to cool naturally, carefully peeled and cut into medium or large cubes (to leave more space in the jar for brine). Garlic is peeled and rinsed under water.

Vegetables are placed one by one in the jar. Beets first, garlic and bay leaf on top. At the same time, prepare the marinade according to the classic recipe. Salt, pepper and sugar are added to the water. Bring all this to a boil and boil over low heat for 10-15 minutes.

At the end of cooking, pour in vinegar essence (it is better to use a regular table version of 5%). With the resulting brine, carefully pour the contents of the jar right up to the neck, seal it and send the seams to sterilize in a large saucepan with boiling water for about 15-20 minutes.

Due to the properties of garlic and vinegar, under the right conditions, such a twist can be stored longer than usual and is especially well suited for creating savory salads.

Salad with juicy peppers and onions - a taste for all times

A universal appetizer that serves as the basis for preparing baked goods, sandwiches, or as a dressing for beetroot soup or borscht. In addition to fresh beets, you will need:

onions and bell peppers (red or green);
natural vinegar and vegetable oil;
salt, ground pepper and peas, sugar to taste.

First of all, boil the beets well. To do this, you must first wash it, trim the roots and place it in a pan with clean water.

The cooking time over low heat depends on the size of the root vegetable: for small and medium-sized ones, 30-40 minutes are enough, for larger ones, from 45 minutes. up to 1.5 hours.

While the beets are boiling, other vegetables are prepared: the peppers are washed, cut and peeled from seeds and inner core, and then cut into small cubes.

Peel the onion, wash it and chop it into as small pieces as possible, using a knife or blender, but only so that it does not turn into mush.

Place a pan of water on the stove, add salt, pepper, a little sugar, mix in the spices and bring the marinade to a boil. As soon as this happens, pour pepper and finely chopped onion into the container. Mix everything thoroughly and simmer over low heat for 7 to 10 minutes, depending on the situation.

The cooked beets are removed and cooled. After the skin is peeled, the vegetable is passed through a meat grinder and added to chopped onions and peppers, which are boiled in the marinade until they acquire the required consistency and aroma. All ingredients are thoroughly mixed and simmered over low heat for about 15 minutes.

Distribute the hot salad into well-washed and pre-sterilized jars and roll them up. Turn them over and be sure to wrap them in a warm blanket or rug until they cool completely.

Delicious beets for the winter - a spicy Korean recipe

This salad appetizer will appeal not only to lovers of spicy and spicy foods; the taste will certainly make you lick your fingers. To prepare this salad, you will need the following set of ingredients:

red beets and garlic;
vinegar and sunflower oil;
ready-made set of “Korean” spices for carrots.

This seasoning can be purchased at the store or prepared yourself. It includes ground red and black pepper, coriander and dried garlic, as well as salt and quite a bit of granulated sugar. It is universal and suitable for pickling and preserving vegetables such as cabbage or carrots.

The beets are washed with a brush and boiled until fully cooked over low heat. Then the boiling water is drained and cooled, the peel is removed, if necessary, damaged areas are removed and grated with a “Korean” nozzle or cut accordingly with a sharp knife.

The straws are poured into a bowl and mixed with the dry spice mixture. A little sunflower or olive oil is poured into a frying pan or saucepan, to which garlic crushed using a press or by hand is added. Bring the oil to a boil so that it acquires a characteristic garlic aroma.

Pour the boiling, aromatic mixture into a bowl with pieces of beets and spices, mix thoroughly and season with a small amount of vinegar. The resulting dish is scattered into jars and covered with lids.

This salad can be safely served either fresh, immediately after preparation, or as preserved food for the winter.

Classic borscht - preparing the first dish for the winter

Borscht is a very convenient preparation in the winter; you just need to heat the contents of the jar, and the delicious first course is ready for the table. Zakatka will retain its taste if you use the classic recipe, and add a little vinegar essence to the jars as a natural preservative.

In addition to beets, fresh onions, carrots, bell peppers, tomatoes and spices for the marinade - salt, sugar, black pepper and vinegar - are also used to prepare borscht.

Fresh vegetables are washed, peeled and cut into thin strips. The beets are peeled, boiled and also cut into small pieces. The tomatoes are divided into 2 or 4 parts into slices and passed through a meat grinder or in a blender until a paste is formed.

Heat sunflower oil in a frying pan, lightly fry the onion, then add all the other vegetables and spices, mix well and cook over low heat for 7-10 minutes until a crust appears and a pleasant aroma. After this, pour them with fresh tomato puree and simmer for another 10-15 minutes.

When hot, the product is poured into well-sterilized jars, the lids are sealed and turned over. Now you can store it in a warm and dry place, and in winter use this mixture as a ready-made dressing for making borscht or beetroot soup.

Winter vinaigrette - preparing your favorite salad

Vinaigrette often decorates the holiday table, so why not prepare a fresh salad for the winter without sterilization in order to enjoy your favorite dish all year round.

For preparation use:

fresh, medium-sized carrots and beets;
potatoes, onions;
bay leaf, salt, vinegar essence and other spices for marinade.

Beets and carrots are thoroughly washed and cooked together or separately until fully cooked. Then cut them into equal cubes, but not too large.

The potatoes are peeled and chopped into small pieces. Next, lower them to boil in cold, lightly salted water for 20-25 minutes.

Then the cooled vegetables are mixed together along with finely chopped onions. Sort the salad into jars and start preparing the marinade.

A standard set of spices, salt and ground pepper, a little refined oil, and bay leaf are poured into boiling water.

Directly from the stove, pour hot brine into the contents of glass jars and close the lids. In addition to potatoes, you can also use boiled beans with green peas - they definitely won’t spoil the taste of the salad.

Buryak with fresh pickled cabbage for the winter - an ideal snack

To prepare a juicy appetizer according to this old Russian recipe, you will need:

white cabbage of autumn varieties;
red beet, carrots;
allspice, garlic, hot chili;
bay leaf, salt and sugar.

The outer leaves of the cabbage are removed, the head is washed and cut into fairly large slices. The carrots are peeled and chopped on a “Korean” grater into thin strips.

The beets are cooked according to the standard recipe, having first been washed and peeled from the roots. Sliced and chopped vegetables are placed in clean glass jars in layers on top of each other, and topped with bay leaves and garlic cloves.

Dissolve salt and a little sugar (to taste) in water. Bay leaf and allspice are added there too. The marinade is brought to a boil, cooked for up to 15 minutes, then cooled and poured into the contents of the jars.

Cover everything loosely with lids and cool in the refrigerator for about 2-3 days. On day 2, open the jar and lightly press down so that excess air comes out of it. As soon as the juice becomes cloudy, the cabbage and beets can be placed on plates and treated to guests, seasoned with onion rings or fresh herbs.

Instead of glass containers, it is permissible to use buckets or a basin, and lay out the contents in layers and put them under pressure in the refrigerator for several days to obtain a natural marinade.

Horseradish grated with beets - spicy sauce in Russian style

This dressing with a unique and juicy taste will add piquancy to meat and fish dishes, and is ideal as a sauce for traditional jellied meat.

To prepare the classic Russian recipe at home, use fresh horseradish roots and spices in the form of salt, sugar and ordinary vinegar. Horseradish is washed under running water, peeled with a special knife and cut into several pieces. The resulting pieces are soaked in clean, cold water and sent to the shelves in the refrigerator. There they should sit for a couple of hours and cool further.

In the second stage, the chopped roots are passed through a meat grinder and crushed, and while they are infused, the beets are cooked until fully cooked, after which they are grated on a medium grater.

The crushed root vegetable is wrapped in gauze and squeezed until juice is formed, which is then poured over the pureed horseradish and mixed thoroughly. Next, add salt and sugar, mix all the ingredients again and pour in a little cold, or boiled, water.

The red sauce is sorted into prepared and well-sterilized jars and sent to the refrigerator. In this form, the dressing can be stored for several months, the main thing is to observe the temperature regime, but it is even better to use it after 2-3 days of inactivity. Use with your favorite cold and hot meat dishes.

Adjika from beets and spices and pepper - delicious exotic on the festive table

At first glance, the recipe seems unusual and even experimental, but this is its main highlight. This spicy filling goes well with many familiar dishes, and unlike regular adjika, it is healthier.

To prepare this spicy sauce, take the following ingredients:

beets and carrots;
bell and cayenne pepper (chili);
garlic, cloves, bay leaf;
spices for marinade (salt, pepper, etc.);
tomato juice or fresh tomatoes.

The carrots are peeled and chopped on a fine grater or in a meat grinder. In a bowl, mix the grated vegetable with salt and sugar. The beets are boiled for 30-40 minutes and minced in a meat grinder into a separate container with vegetable oil. Leave the boiled beets to soak in the spices for 20-30 minutes.

In a deep frying pan or suitable saucepan, mix all the above ingredients and simmer them in tomato juice over low heat, covering loosely with a lid. Sweet peppers and small pieces of hot pepper are also passed through a meat grinder, the garlic is peeled and crushed using a crusher.

Mix everything again, pour in the remaining tomato juice and simmer for another 20-30 minutes until the contents of the pan become soft and homogeneous. A few minutes before turning off the heat, add bay leaf and a little vinegar essence.

Then cool the vegetable puree and grind it again in a blender and only then distribute it into sterile jars for storage.

Appetizer "Assorted Vegetables" - just to lick your fingers

Recipes from beets for the winter are different, popular salads like “Alenka”, “Winter Classic”, etc. But so that everyone you treat remains full and satisfied, the best way is to make an assorted appetizer with beets and beans, the result is very A tasty and completely independent dish.

Along with beets, fresh tomatoes (cherry can be used), onions, carrots, white or red beans (1 kg total for 4 servings) are prepared. For spices, take the classic set in the form of salt, sugar (1.5-2 tablespoons), ground pepper, vinegar (half a glass) and laurel.

Beets and carrots are thoroughly washed and peeled. After removing the peel, boil it and then cut it into pieces or grate it on a coarse grater. The beans are washed in cold water. Then it is soaked for several hours. Then cook for about 10-15 minutes until half cooked. The onions are cut into half rings, and the tomatoes into small slices, and when using cherry tomatoes, they can be closed whole.

Add salt, vinegar and other spices to the water and cook for 10-15 minutes. Next, mix the vegetables in a separate bowl and pour in the marinade. Turn on the heat, cover the pan loosely with a lid and simmer for 40-50 minutes until tender, stirring the contents occasionally. As soon as everything is prepared, the salad is sorted into jars and sent to the cellar or home shelves for the winter.

To quickly prepare beetroot soup, make healthy preparations for the winter! Very simple and incredibly useful - dressing for beetroot.

Soup seasoning, beetroot soup for the winter, a recipe with a photo of which I offer, this is a delicious set of canned vegetables for making borscht or soup. Boil the beets in their skins; they need to be added to the rest of the already boiled ingredients, this way the bright beet color will be better preserved. It will take 2 hours to prepare, from the above ingredients you will get 1 liter.

carrots – 400 g;
onions – 200 g;
tomatoes – 500 g;
beets – 500 g;
bell pepper – 500 g;
garlic – 6 teeth;
olive oil for frying – 60 ml;
salt – 20 g;
granulated sugar – 15 g;
chili pepper, ground red pepper.

The basis of soup dressing for the winter is sautéing of grated carrots, garlic and finely chopped onions. In a deep heat-resistant bowl with a thick bottom, heat up all the olive oil (it can be replaced with any odorless vegetable oil), add vegetables, cook for 10 minutes.

Place ripe red tomatoes in boiling water for 15 seconds, then peel off the skin and grate the tomatoes on a coarse grater. Instead of a grater, you can use a blender. Add the tomato puree to the sauté and simmer over medium heat for 10 minutes.

Now add chopped chili pepper and ground red pepper. Be sure to taste the chili; if it is very hot, then half a pod is enough.

Boil the beets in their skins until tender (40 minutes - 1 hour), peel them, grate them on a fine grater, and add them to the frying pan.

Following the beets, place the sweet bell pepper, cut into large strips and seeded.

Add coarse salt and granulated sugar, simmer the vegetable mixture for 5-6 minutes.

Place the prepared hot beetroot soup into warm, sterilized jars and compact well so that there are no air pockets left. Pour a layer of olive oil on top; it will additionally preserve the seasoning for the winter and will not allow a crust to form on the surface.

Close the jars tightly, sterilize at a temperature of 95 degrees for 7-8 minutes (time indicated for 500 g jars).
We store the workpieces in a dark and dry place, for example, in a cellar. Shelf life is several months at temperatures from +2 to + 7 degrees.

Recipe 2, step by step: beetroot for the winter in jars

Prepare a dressing for beetroot and in winter you will free yourself from the hassle. Cook the aromatic broth, add potatoes and cabbage, as well as a jar of the preparation in the form of a dressing and that’s it, the soup is ready. And what a aroma that will flow through the kitchen! And what a color! With a little effort now, you will be freed from extra effort in the winter. The main thing is that there is no need to fry, peel vegetables, chop them, or dirty a lot of dishes. In winter, the days are already shorter, so you don’t want to spend a lot of time in the kitchen, but it won’t hurt anyone to warm up with aromatic borscht. Use a simple homemade recipe for aromatic preparations for borscht and beetroot soup now, so that later you can enjoy delicious dishes without spending a lot of effort.

Carrots 800 g
Tomatoes 1 kg
Red beets 1.2 kg
Garlic 150 g
Onions 1 kg
Greens 300 g
Bell pepper 0.5 kg
Rock salt 150 g
Sugar 300 g
Vinegar 9% 10 tbsp. l.
Vegetable oil 400 ml

The weight of the ingredients is indicated in the recipe in already purified form, be sure to take this into account. Prepare all vegetables, wash and peel them thoroughly.

Chop the tomatoes; you can put them through a meat grinder or blender.

Grate the carrots and beets on a coarse grater. I use red beets; they give the borscht a beautiful color and a sweet taste.

Finely chop the onion and garlic. These vegetables can also be chopped in a blender, then there will be no tears.

Cut the bell pepper into small strips, and chop the greens (parsley or dill). Do not use hard green stems.

In a large bowl, mix all the vegetables, add salt, sugar, vinegar and vegetable oil. Leave it for 1-1.5 hours so that the vegetables release their juice.

Then put the borscht dressing into dry, sterilized jars (I got 12 of them), preferably half a liter, and cover with sterilized lids.

Place the dressing in a pan of water for sterilization, count 20 minutes from the moment of boiling and roll up. One such jar is suitable for preparing beetroot soup for a 3-4 liter pan.

Before adding salt to the beetroot soup, be sure to taste it, as the dressing is already salty.

Recipe 3: delicious beetroot for the winter without cabbage

beets - 2 kg
tomatoes - 3 kg
garlic - 2 pcs
vegetable oil - 200 ml
chili pepper - 2 pcs
granulated sugar - 2 tbsp.
salt - 1.5 tbsp.

Let's start preparing beetroot for the winter at home by preparing the beets. Wash the beets, peel them from the top layer and tails, and then grate the bright vegetable on a grater with small holes.

Next, use a meat grinder to chop the tomatoes, but first prepare them for this. First rinse the tomatoes in water, and then cut them into large pieces. Only after this can the tomatoes be passed through a meat grinder.

Combine the prepared beets and tomatoes in one common deep container, then add vegetable oil to them. Next, move the vegetables to medium heat, and after boiling, boil the vegetable mass for one hour and thirty minutes.

After the specified time has passed, add chopped hot pepper and garlic cloves passed through a press to the boiling preparation. Following these ingredients, add granulated sugar and salt to the mixture. Mix all ingredients thoroughly and boil for about half an hour.

After thirty minutes, remove the vegetable preparation from the stove and pour it into sterilized jars, and then seal them hermetically. While the workpieces are hot, they should always be turned upside down under a warm blanket. Afterwards, the cooled jars can be moved to any place for storing winter supplies. The universal beetroot maker is ready for the winter!

Recipe 4: preparing for the winter - beetroot soup with cabbage

white cabbage – 1 kg
beets - 1 kg
carrots - 1 kg
onion - 500 gr
tomato – 500 gr
parsley - 1 bunch
sugar - 0.5 cups
salt - 3 tbsp.
vinegar 9% - 2 tbsp.
sunflower oil - 300 ml

Rinse all the vegetables and herbs listed in the recipe under running water. Peel beets, carrots and onions. Remove the first leaves from the cabbage.

Shred the cabbage into thin strips. More than once in my recipes I have stated that if you have a food processor with a shredder, then the work will be much faster. If you don’t have one, then your assistant will be a knife.

Beets and carrots are chopped on a grater with large serrated blades. Cut the onion into cubes.

We cut the tomatoes into cubes; they may not be too small in size; later everything will be stewed. It is advisable to chop the parsley finely.

Place all the vegetables into a deep saucepan at the same time, except parsley, add it 15 minutes before the end. Sprinkle with salt and pour in oil, place the pan on the stove and simmer for 40 minutes.

In the middle of stewing, add sugar, and a couple of minutes before cooking, add vinegar, turn off. The result is a vegetable mass of a pleasant red hue with an attractive aroma.

When hot, place into sterilized jars, wrap and let cool completely.

Recipe 5, simple: beetroot soup for the winter in a slow cooker

Beetroot dressing prepared for the winter according to this recipe is an excellent preparation that you will definitely like. When cooking borscht, this dressing simply needs to be added at the end of cooking. This preparation is delicious on its own as an appetizer. I prepared the dressing in a slow cooker - very convenient! You can, of course, cook in a saucepan. From this amount of products you will get 2 jars of 750 grams each.

carrots - 0.5 kg;
onions - 0.5 kg;
fresh beets - 0.5 kg;
fresh tomatoes - 0.5 kg;
coarse salt - 1 tbsp. l. (with a slide);
refined vegetable oil - 160 g;
sugar - 50 g;
vinegar 9% - 25-30 ml;
allspice peas - 4-5 pcs.;
bay leaf - 3 pcs.;
water - 1/3 cup.

Pour vegetable oil, water and a third of vinegar into the bowl. Mix everything carefully, set the multicooker program to “Stewing” for 20 minutes, close the lid. If you cook in a saucepan, also simmer the vegetables for 20 minutes over low heat, covering with a lid, always stirring. Then add the tomatoes twisted in a meat grinder, salt, sugar, remaining vinegar, allspice and bay leaves to the vegetables, mix.

Turn over jars of very tasty, aromatic, richly colored beetroot dressing prepared for the winter and wrap until completely cool. This preparation is stored at room temperature.

Recipe 6: beetroot dressing for the winter (step by step)

500 g cabbage;
5 tomatoes;
2 beets;
2 carrots;
2 onions;
2 sweet peppers;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt;
70 ml vegetable oil;
100 ml water;
2 tbsp. l. vinegar.

Sort through the vegetables for harvesting, select only ripe, strong, whole, without stains or damage. Rinse them and clean them.

The onion should be cut into small cubes. Another form of cutting is possible, which is familiar to you.

Take white cabbage. This recipe for borscht dressing for the winter uses Savoy cabbage - it is a little more tender and cooks a little faster. Chop the cabbage into thin strips.

Cut the tomatoes into wedges and place in a food processor to form a tomato.

Grind the tomatoes to a smooth puree.

Instead of water and tomato puree, you can use natural tomato juice. If the tomatoes are homemade, from the garden, then it is better to add a little less sugar - such tomatoes are usually sweetish.

Peel the sweet peppers and remove the stem. Cut into arbitrary small pieces.

Peel the beets and carrots and grate them on a coarse grater. You can also cut the vegetables into cubes, but in this case you will need to increase the simmering time.

Place all the chopped vegetables in a saucepan or saucepan and stir with a spatula. Simmer over low heat for 20 minutes, stirring.

After 20 minutes, add salt, sugar and vegetable oil, mix again. Simmer for another 20 minutes.

Add vinegar, stir and after 2 minutes remove vegetables from heat.

Jars for preserving vegetables must be sterile, as are the lids. Place vegetables in jars.

Screw the jars as tightly as possible with sterile lids or roll them up. Turn over and wrap up.

When the borscht dressing has cooled, move it to a cool, dark place for further storage.

Recipe 7: beetroot dressing for the winter (with photo)

beets - 1.3 kg
tomato – 700 gr
carrots - 500 gr
onion - 500 gr
sweet pepper - 400 gr
vegetable oil - 200 ml
sugar - 80 gr
salt - 1.5 tbsp.
garlic - 30 g
vinegar 9% - 50 ml
citric acid - 0.5 tsp.

Here is a set of products for preparing a dressing for the winter: beets, carrots, onions, sweet peppers, tomatoes, garlic, vegetable oil, granulated sugar, table salt, 9% table vinegar and citric acid. A little more detail: pepper will suit any color, we take any refined oil (I used sunflower), that is, odorless, fresh garlic can be replaced with dried (a tablespoon, I think, is enough), we replace table vinegar with wine or apple vinegar in equal proportions, if % same.

In fact, there is nothing difficult in preparing the dressing: the most labor-intensive part is peeling and chopping the vegetables. Of course, you can choose any convenient grinding method, but I highly recommend doing it as I write below. Believe me, borscht in which the beets are cut into thin slices is many times tastier than the one in which the vegetables are chopped on a coarse grater. Don’t be lazy, maybe you’ll thank me later. So, the most convenient way is to peel all the vegetables and then weigh them - I indicate the mass in the ingredients in exactly this form. We clean beets, carrots and onions. Remove the seeds and inner white veins from the peppers. Just wash the tomatoes and leave them alone for now.

To make the process go faster, I advise you to simultaneously cook vegetables in two containers at once. I have a large and deep frying pan (26 centimeters in diameter), as well as a thick-walled saucepan (4 liters in volume). If you use one vessel, it will take more time. So, we will fry all the vegetables, separately. Pour 100 milliliters of vegetable oil into a frying pan, place it on the stove over medium heat and let it heat up. Meanwhile, chop the peeled onion into small cubes. Place in hot oil and fry, stirring occasionally, until soft, translucent, and then beautifully browned and pleasantly aroma.

While the onion is frying, chop the bell pepper. I cut it into small cubes, and if you want, you can cut it into cubes. Pour the remaining 100 milliliters of vegetable oil into the pan, heat it and fry the pepper. Don't forget to stir so it doesn't burn.

The onion is ready - it has become transparent, soft and slightly browned. Using a slotted spoon, transfer it to a separate container so that as much oil as possible remains in the pan - we will also fry the carrots in it.

Following the onion, the pepper arrived. You will hear by the smell when it is ready, becomes soft, and slightly browned. We also remove it from the pan with a slotted spoon and transfer it to the onion. There will be quite a lot of oil left in the pan - we will fry the beets in it.

While the onions and peppers were cooking, we quickly chopped the peeled carrots - not just on a coarse grater, but cut them into thin strips. Of course, if this is difficult for you, you don’t have to do this - just use a grater. But personally, I like carrots in this dressing (and then in borscht) in the form of thin straws. Place the vegetables in a frying pan and fry over medium heat until soft and browned. Stir so it doesn't burn.

And finally, our main character is beets! Not everything is simple with her either - you can’t get by with a grater. We will cut the beets into thin cubes. For a long time? Well, yes, not very fast, but it’s necessary, take my word for it. By the way, if you are still too lazy to cut vegetables the way I advise, think about the fact that this is not only a tedious and tedious task, but also excellent practice in cutting food. Can you boast that your knife skills are 5+? Well, go ahead and improve your skills. Place the beetroot sticks in a saucepan (there is still enough oil from the pepper) and fry over fairly high heat for about 10-15 minutes.

Beets take the longest to cook, but, again, young ones soften much faster than those that have already been lying in the basement or on the store counter for several months. That is why keep an eye on her condition. By the way, in order for the beets to retain their rich color, we need just a little citric acid, which we immediately add to the chopped vegetable. However, it will also play the role of a preservative.

The carrots are already ready for dressing - they are almost soft and well browned. Turn off the heat and let it wait in the wings right in the frying pan.

Depending on the age of the beets, roasting may take a different amount of time. I didn’t time it, but my young one became quite soft after about 20 minutes.

During this time, I chopped juicy red tomatoes - I simply chopped them into medium cubes. To remove the skin or not - decide for yourself. If the skin is hard, make a cross-shaped cut on each tomato (on the side opposite the stalk) and place the vegetables in boiling water for a minute. After this, take out the tomatoes and place them in a bowl of ice water - the skin literally slides off on its own. And then we chop the tomatoes and add them to the beets. Close the pan with a lid and simmer the vegetables over medium heat for 10-15 minutes, so that the tomatoes are partially pureed and release their juice. Don't forget to stir.

Finally, it's time to add the rest of the fried vegetables - onions, carrots and peppers. Mix everything and simmer for 5 minutes under the lid.

At the end, add fresh garlic passed through a press or finely chopped. Let the dressing simmer under the lid for a couple of minutes. Taste for salt and sugar and season to taste if necessary. I don’t use fresh herbs in the dressing, as I add them to the beetroot soup itself (at the end of cooking).

Two or three minutes and our aromatic beetroot dressing is ready to be covered for the winter.

Jars with lids must first be sterilized - we do this while the dressing itself is being prepared. Each housewife has her own favorite method, but I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Place the boiling beetroot dressing into jars.

Turn the jars upside down and wrap them in a blanket or rug. In this position, let the workpiece cool completely for the winter. Then we transfer it to the basement or cellar and store it until needed.

In total, from the specified amount of products I get 4 full jars with a capacity of 0.5 liters and another incomplete one. Everything is calculated - an incomplete jar will immediately be used to prepare borscht for lunch. By the way, one half-liter jar of dressing is enough for a 4-liter pan (exactly the one that was used in the recipe).

Recipe 8: beetroot soup with carrots for the winter - preparation

It consists of beets, carrots, onions and sweet peppers. In winter you don’t have to fry it, just add a couple of spoons of this preparation to the pan with borscht. This dressing can be served at the table and as an appetizer. It goes well with potato side dishes.

Carrots 3 pieces
Onions 3 pieces
Salt 1 teaspoon
Beetroot 2 pieces
Vinegar 1 tbsp. spoon
Garlic 2 cloves
Sunflower oil 90 grams
Granulated sugar 1.5 teaspoon
Sweet pepper 3 pieces
Ground red pepper 0.5 teaspoons
Tomato paste 2 tbsp. spoons

Prepare the necessary products. Take raw, limp vegetables. For cooking you will need a pan with a thick bottom and small glass jars.

Peel the beets and carrots. Remove the skins from the onions and garlic. Cut off the stem of the sweet pepper and remove the seed box. Rinse all vegetables thoroughly under water.

Grind the carrots on a coarse grater.

Cut the onions into small cubes using a knife. If you like the taste of this component in borscht, you can cut it into large pieces.

Chop the pepper into small cubes or strips.

Chop the beets into large strips.

Place carrots, peppers, beets and onions into an aluminum pan.

Stir with a spoon until smooth. Add ground red pepper for spiciness, salt and granulated sugar.

Immediately pour out the sunflower oil and add tomato paste.

Stir the contents of the pan again until smooth. Place over medium heat and heat. Then cover with a lid and simmer the vegetables over low heat for 50 minutes. Every 8-10 min. stir the mixture as it sticks to the bottom.

Grate the garlic cloves on a fine grater or squeeze through a press.

First wash the jars with water and detergent. Then hold over hot steam for 4-5 minutes.

Remove containers and place on a towel. The jars should dry and cool.

Place the iron lids in boiling water for 5 minutes. Then dry on a towel or napkin.

Add chopped garlic and vinegar to the vegetable mixture. Mix the ingredients and simmer for another 20-25 minutes.

Don't forget to stir the mixture periodically during cooking. Then turn off the heat and take the jars.

Beets are a very healthy root vegetable; they have a beneficial effect on the functioning of the digestive system. However, few people pay attention to canning beets, relying on the fact that they are available all year round. Beet preparations are underestimated. They can greatly simplify the preparation of many dishes, such as borscht or cold beetroot soup, for example.

We invite you to get acquainted with several “golden” recipes for delicious rolls.

Recipe for preparing beets for the winter

Pay attention to this recipe, it can significantly reduce your time near the stove. You will especially appreciate this option if there are borscht lovers in the family, because this is a complete dressing. Moreover, this preparation is excellent as a salad or snack.

Ingredients

Servings: – +

beet 3 kg
bulb onions 1 kg
carrot 1 kg
tomatoes 1 kg
Sweet pepper 1 kg
sunflower oil500 ml
table vinegar 200 ml
granulated sugar 200 ml
table salt 2 tbsp. l.

Per serving

Calories: 192 kcal

Proteins: 2.7 g

Fats: 10.8 g

Carbohydrates: 20.9 g

1 hour. 40 min. Video recipe Print

Remove tops from root vegetables. Rinse all vegetables thoroughly under running water.

Peel the beets and carrots. Grate using a coarse or medium grater, or for a more aesthetically pleasing look, use a Korean grater. This will allow you to get smooth and textured “noodles”.

Pour all the vegetable oil into a fairly large saucepan at once, heat it and add the grated vegetables to the bowl. Stir and fry over low heat.

At this time, peel the onion. Remove the “entrails” from the pepper and remove the skin from the tomato. In order for the peel to come off well, the tomatoes must be placed in boiling water for a couple of minutes, after making a crosswise cut.

Cut the onions, tomatoes and peppers into cubes and add to the vegetables in a saucepan.

Stir again, add granulated sugar, salt and add vinegar.

Cover with a lid and simmer for about 60 minutes.

Place the prepared vegetable mixture into sterilized jars and secure with iron lids. Turn upside down, insulate and leave until completely cool. This type of sealing has a shelf life of about a year.

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Recipe for canned beets for the winter “You'll lick your fingers”

A very tasty and incredibly beautiful preparation is obtained if you follow this recipe. It can be added to a vinaigrette, or simply put on the table as an appetizer or as an addition to meat with a potato side dish. This option for preparing beets for future use will be more advantageous compared to other preparations, because beets are distinguished by an almost complete absence of a vinegar aftertaste and a spicy aroma.

Cooking time: 1 hour 15 minutes

Number of servings: 10

Energy value

calorie content - 139.6 Kcal;
proteins - 3.4 g;
fats - 0 g;
carbohydrates - 31.5 g.

Ingredients

red beets - 2 kg;
granulated sugar - 100 g;
table salt - 2.5 tbsp;
table vinegar - 100 ml;
black pepper - 5 peas;
allspice - 3 peas;
spicy cloves - 1 bud;
bay leaf - 3 pcs.

Step-by-step preparation

Rinse the beets thoroughly with a brush so that there are no stuck lumps of earth, place them in a saucepan, fill with cold water and turn on the burner. Cook until soft. You can sometimes check whether the root vegetable is ready by piercing it with a knife.
To ensure that the skin is easily removed from the vegetable, after cooking, place it in a bowl of ice water. Clean.
Cut the boiled and cooled beets at your discretion - these can be either cubes or cubes, it doesn’t matter.
Transfer everything into sterilized jars. Do not place the pieces too tightly; there should be some space left in the jar for the marinade.
Pour 1 liter of clean water into a saucepan and bring to a boil. Add sugar, salt, vinegar and spices. Cook for about 3 minutes over medium heat until the bulk ingredients are completely dissolved.
Pour the hot marinade over the chopped beets. Cover the containers with baked lids and re-sterilize for no longer than ¼ hour.
Roll it up with a special machine and wrap it in a cotton blanket.

Advice: If you put the beets in a baking bag, you can reduce the cooking time.

Recipe for Siberian beetroot appetizer for the winter

A jar of incredibly tasty beetroot snack is always handy, especially if guests show up unexpectedly. And there is no shame in putting such a treat on any holiday table.

Number of servings: 34

Cooking time: 1 hour 25 minutes

Energy value

calorie content - 137.8 Kcal;
proteins - 3.1 g;
fats - 5.4;
carbohydrates - 19.3 g.

Ingredients

beets - 3 kg;
garlic - 100 g;
onion - 500 g;
sweet pepper - 1 kg;
carrots - 2 kg;
hot pepper - 3 pcs.;
sunflower oil - 200 ml;
granulated sugar - 70 g;
coarse salt - 90 g;
vinegar - 50 ml.

Step-by-step preparation

Rinse the vegetables thoroughly under running water. Clean.
Grate the beet and carrots on a coarse grater and place in a frying pan with hot oil.
At this time, pass the seeded bell peppers, hot peppers and onions through a meat grinder.
Garlic - through a garlic press or grate on a mini grater.
Add all remaining ingredients to the bowl with the sauteed vegetables, cover and simmer for at least 45 minutes.
About 10 minutes before the end, add sugar, vinegar and salt. If you wish, you can add a bouquet of seasonings with ground black pepper.
Transfer the prepared beet caviar into prepared jars (you need to take care of their proper sterilization in advance). Screw on the lids. All is ready!

Recipe for stewed beets for the winter

A very tasty and juicy preparation that can be used as an independent dish, seasoned with mayonnaise and garlic, or added to “Herring under a fur coat.” Step-by-step recipes for the most delicious salad options with photos and videos can be found on our website.

Number of servings: 10

Cooking time: 45 minutes

Energy value

calorie content - 209.7 Kcal;
proteins - 3.4 g;
fats - 10 g;
carbohydrates - 26.6 g.

Ingredients

red beets - 2 kg;
granulated sugar - 2 tsp;
rock salt - 2 tsp;
sunflower oil - 100 ml;
table vinegar - 1 tbsp. l.

Step-by-step preparation

Boil the washed beets until half cooked, wait until they cool, and peel. It should be noted that when preparing seaming, it is better to give preference to small-sized specimens - they are not stored very well and cook quickly, so in this way “catch up with two birds with one stone”.
Grind the beets in any way, depending on how you plan to use the workpiece in the future. For salad with herring, it is better to grate it on a coarse grater.
Pour oil into a saucepan with a thick bottom and add granulated sugar and salt. Using a wooden spatula, stir the mixture quickly to avoid burning. Add the processed beets and simmer for 15 minutes, also constantly stirring the mass. You can add a little water if there is not enough juice.
Finally, add vinegar and allow the product to cool slightly.
Place in sterilized containers and roll up as usual.

Advice: If desired, you can add carrots, onions or mushrooms to this roll.

Homemade beet juice recipe for the winter

Very rare among winter preparations, alas. Most people don't even think about stocking up on them. Its taste, of course, is not for everyone. However, if you add sugar or citric acid, you get a very healthy and interesting drink.

Number of servings: 6

Cooking time: 40 minutes

Energy value

calorie content - 390.6 Kcal;
proteins - 1.5 g;
fats - 0 g;
carbohydrates - 96.1 g.

Ingredients

beets - 2 kg;
granulated sugar - 500 g.

Step-by-step preparation

Wash the beets and peel them with a sharp knife.
Chop into medium-sized pieces.
To obtain juice, you can use any convenient kitchen appliance. You can easily pass the vegetable through a juicer or grind it in a meat grinder. In the latter case, the resulting pulp must be squeezed out through gauze.
Pour the juice into a saucepan, add granulated sugar and cook slowly over low heat until the sugar is completely dissolved. An important condition in this case is not to digest the juice, otherwise all the beneficial substances will disappear.
Pour the hot drink into glass containers (be sure to steam them first) and seal. You can also seal the jars with polyethylene lids, but in this case it is recommended to store such preparations exclusively in the refrigerator.

Note: You can supplement the preparation with cabbage or black currants. If you are making a completely vegetable drink, it is recommended to exclude sugar and make the juice salty.

Kuban beet recipe for the winter

A very simple preservation product, but universal in use. It can be flavored with the same borscht, spread on a piece of fresh black bread, or used as an addition to stewed beans. In any case, you will experience gastronomic pleasure from the product.

Number of servings: 15

Cooking time: 1 hour 30 minutes

Energy value

calorie content - 205.8 kcal;
proteins - 2.5 g;
fats - 12 g;
carbohydrates - 21.9 g.

Ingredients

red beets - 2 kg;
apples - 1 kg;
sunflower oil - 200 ml;
garlic cloves - 10-15 pcs.;
table vinegar (5%) - 100 ml;
coarse salt - 1 tbsp;
ground black pepper - ½ tbsp. l.

Step-by-step preparation

Peel the washed beets. It is best to use varieties with a rich ruby hue and very juicy pulp. But it is not recommended to use root vegetables that are too soft.
Give preference to sweet and sour apples. They need to be divided into several parts and the seed box removed.
Collect all ingredients and pass through a large mesh grinder. You can grate it, and if you have a food processor at your disposal, even better!
Heat the butter in a saucepan, add the beetroot-apple mixture and the garlic passed through a press. You can use both a saucepan and a slow cooker as available cooking tools, which will greatly facilitate the process.
Add spices, salt and sugar. And leave it to simmer for a long time. But do not forget to stir the mass often, otherwise it will burn and all your efforts will be in vain.
While the preparation is languishing, start preparing the jars. On average, you will get three 800 ml jars. Heat them either in the oven or hold them over steam. Don't forget to boil the lids.
Distribute the finished mass into containers and seal. Turn over to check for leaks. If you hear whistling or bubbles appear, twist the workpiece.

Recipe for soaked beets for the winter

For a change, many lovers of preparations make soaked vegetables without using acetic acid. They reach through natural fermentation. In most cases, cabbage, zucchini, cucumbers or tomatoes are chosen, but root vegetables such as beets can also be soaked. According to this principle, food should be prepared in large barrels. But you can also prepare a similar snack for apartment residents, for example in jars. It is convenient to ferment either a whole vegetable or cut into several parts.

Number of servings: 5

Cooking time: 35 minutes

Energy value

calorie content - 113.2 kcal;
proteins - 3.3 g;
fats - 0.1 g;
carbohydrates - 25.1 g.

Ingredients

beets - 500 g;
sour apples - 200-300 g;
horseradish root - 10 g;
garlic, head - 3 pcs.;
salt - 30 g.

Step-by-step preparation

Peel the beets, roots and apples.
Cut beets and horseradish into slices, apples into slices.
Remove the husks from the garlic.
First place a layer of apples on the bottom of a clean jar, then beets on top and then horseradish. Add garlic cloves. In this order, fill the container to the top.
Prepare the brine. To do this, dissolve salt in purified water. The given amount is calculated on average per liter of liquid.
Fill the jars with the solution and cover with a plastic lid. Leave in this state at room temperature for a period of at least 3 days. Then transfer to the cold.

The conclusion suggests itself - you can spend the winter deliciously under any conditions, even if you have nothing on hand except beets. The main thing is to be smart. Bon appetit!

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A beetroot snack for the winter is an original and versatile preparation. It can be used for salad or borscht, as a snack with vodka or caviar on a sandwich, and some recipes can also be served as dessert.

You can add absolutely any vegetables or even berries to beets as an appetizer. And preparing a salad for the winter with beets is no more difficult than usual. .after all, the technology for preparing this snack is the same as usual. We clean and dry the vegetables well, put them in sterilized jars, and roll them up.

By the way, it is sterilization that plays a dominant role in the preparation of canned salad. There are several options for sterilization. Some people put the jars in the oven, many process the jars in the microwave, but it is better to do the following - sterilize the jars immediately with the salad. To do this, put the salad in jars and cover them with lids. Place the jars in a deep bowl, pour water up to the shoulders of the jars. Make sure that the jars do not touch each other or the sides of the dishes. It is better to put a towel on the bottom. Cover the jars with lids and turn on the heat. Sterilize for 10-20 minutes depending on the jars.

How to prepare a beetroot snack for the winter - 15 varieties

This salad can replace the famous horseradish appetizer. It goes perfectly with jellied meat and meat dishes.

Ingredients:

Beetroot - 4 kg
Garlic - 180 g
Horseradish - 400g
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 1 tbsp. l.

Preparation:

The beets must first be boiled until half cooked. Then pass the beets and garlic through a meat grinder. Grind the horseradish with a blender. Place the pan with the beets and garlic on the fire and bring to a boil, adding sugar and salt. When the beets have boiled, add the horseradish, leave on the fire for another 20 minutes, then add the vinegar. Mix everything well. Now you can put it into jars.

A tasty and simple recipe for those who know a lot about beets.

Ingredients:

Beetroot - 3 kg
Salt - 100 g
Vinegar9% - 100 ml

Preparation:

Wash the beets and cut off the roots. Place in a saucepan, add cold water and place the saucepan on the fire. Cook over high heat until done. Then remove and cool. While the beets are cooling, prepare the marinade. To do this, add salt and vinegar to 500 ml of water. Cook until boiling. Then remove from heat and let cool. We clean the beets and cut them into cubes. Place the beets in jars and fill with marinade. Roll up the lids. Beets can be served as a side dish for meat dishes.

A very tasty and unusual version of pickling cabbage.

Ingredients:

Cabbage - 2 kg
Beetroot - 0.4 kg
Carrots - 0.3 kg
Garlic - 4 teeth
Bay leaf - 2 pcs.
Vinegar essence - 150 ml

Preparation:

We clean the cabbage from old leaves and dirt. Cut off the pumpkin. Cut the beets into cubes and put them in a jar. Cut the chili pepper into small pieces and place at the bottom of the jar. Cut the cabbage into small pieces. Place the cabbage in a jar. Cut the carrots into rounds. Place carrots in the next layer. Cut the garlic into small slices and place it in the next layer. Then again lay out the beets, cabbage and carrots. Repeat layers until the jar is full. Pour vinegar into a liter of water, add sugar, salt, peppercorns, bay leaf. Place the pan on the fire and bring to a boil. Pour boiling marinade over cabbage. Add 2 tablespoons of vegetable oil to the jar. Roll up the jar.

Bon appetit.

This recipe will definitely remain on your menu. If you make this salad at least once. Very tasty cabbage with beets.

Ingredients:

Garlic - 120 g
Beetroot - 1 kg
Cabbage - 2 kg
Celery root - 1 pc.
Vinegar - 100 ml
Sugar

Preparation:

We clean the cabbage from old leaves and cut off the stalk. Cut into small cubes. Peel the beets and cut them into 0.5 cm thick slices. Chop the garlic. Finely chop the celery. Layer the salad in a jar. Boil half a liter of water in a saucepan, add vinegar, sugar and salt. Mix well and remove from heat. Pour the marinade over the salad.

Bon appetit.

Surely the name of this salad comes from the fact that this dish acts on anyone like a love potion; you want to eat it again and again.

Ingredients:

Green tomatoes - 1 kg
Red tomatoes - 1 kg
Sweet pepper - 0.5 kg
Raw beets - 0.5 kg
Carrots - 0.5 kg
Onion - 0.5 kg
Sugar - 250 g
Vinegar - 40 ml
Garlic - 2 heads

Preparation:

Wash and peel all vegetables well. On a coarse grater, grate three beets and carrots. Cut the tomatoes into slices. Cut the onion into half rings. Cut the pepper into strips. Finely chop the garlic. Mix all the vegetables in a bowl, add sugar and salt. Mix well. Place on the fire and cook over low heat for 30 minutes. 10 minutes before the end, add oil. 3 minutes before the end of cooking, add vinegar. Place the hot snack into jars. Roll up and wrap with a blanket.

Bon appetit.

A very good option for making pickles. The recipe is for a 500 ml jar.

Ingredients:

Cherry - 250 g
Garlic - 2 heads
Small beets - 2 pcs.
Green onion - 2 stalks
Chili pepper - 1 tsp.
Dill
Parsley
Apple cider vinegar - 50 ml
Bay leaves - 2 pcs.
Barberry - to taste
Sugar
Juniper - 4 berries
Pepper

Preparation:

Pierce the cherry tomatoes with skewers and place them in a saucepan with 500 ml of water. Add chili pepper, vinegar, salt and sugar. Marinate for 1 hour. Meanwhile, prepare the remaining vegetables. Peel the garlic. Cut the onion into long cloves. We clean the beets and cut them into 4 parts. When the tomatoes are pickled, remove the toothpicks from them. Add beets to the marinade that contained the tomatoes. Wash the greens and finely chop. Boil half a liter of water, then remove from heat, add salt, pepper, herbs and vinegar. Place cherry tomatoes, onions, garlic, tomatoes, berries in a jar and fill with marinade. We twist the jar.

Bon appetit.

This snack will be a great help for any housewife. This appetizer can be used for both borscht and salads. Very comfortably.

Ingredients:

Beetroot - 1 kg
Sugar - 4 tbsp. l.
Salt - 1 tsp.
Lemon - 1 pc.
Oil - 4 tbsp.

Preparation:

Boil the beets and grate them on a coarse grater. Pour 120 ml of oil, 10 g of salt, 50 g of sugar into a saucepan. Squeeze the beets with lemon juice. Cook for 15 minutes. Place salad in jars.

It is very comfortable! Season the borscht with freshly harvested vegetables from the summer. And it takes less time to prepare your favorite dish.

Ingredients:

Carrots - 1 kg
Sweet pepper - 1 kg
Onion - 1 kg
Tomatoes - 1 kg
Beetroot - 1 kg
Vegetable oil - 400 ml

Preparation:

Peel and chop the vegetables. Peppers and carrots in strips. Cut the onion into cubes.

Cut the tomatoes into small pieces. Grate the beets. Place all the vegetables in one pan and cook over low. Add vegetable oil, salt. After an hour of cooking, place the salad in sterilized jars.

We roll up the jars.

Bon appetit.

A very tasty snack for sandwiches and more.

Ingredients:

Beetroot - 1 kg
Onion - 300 g
Tomatoes - 500 g
Spices
Bay leaf

Preparation:

Boil the beets until half cooked. Pass all vegetables through a meat grinder. Then mix all the vegetables in a bowl. Add bay leaf, sugar, salt, oil and spices. Simmer for 20-30 minutes. Place the salad in jars. We twist and insulate.

Bon appetit.

A tasty and very juicy salad for lovers of fresh vegetables in winter.

Ingredients:

Beetroot - 1 kg
Pumpkin - 1.8 kg
Tomatoes - 1.5 kg
Sweet pepper - 0.5 kg
Vinegar 6% - 100 ml
Garlic - 150 ml
Salt - 50 g
Sugar - 50 g
Parsley - 2 bunches

Preparation:

Wash and clean all the vegetables. Three beets on a coarse grater. Cut the pumpkin into large cubes. Pass the garlic and tomatoes through a meat grinder. Finely chop the greens. Dilute vinegar, salt and sugar in a liter of water. Gather the vegetables in one pan and pour in the marinade. Boil for about 1 hour. At the same time, we sterilize the jars and lids.

It is necessary to sterilize the lids, because dust and dirt invisible to the human eye also settle on them, so do not be lazy to boil them in water.

Place the salad in jars and roll up.

If you don’t have a cold room to store beets for the winter, you can prepare this appetizer.

Ingredients:

Beetroot - 3 kg
Tomatoes - 3 kg
Pickled cucumbers - 1 kg
Chili pepper - 2 pcs.
Salt - 60 g
Oil - 200 ml
Sugar - 100 g
Vinegar - 4 tbsp.
Garlic - 100 g

Preparation:

Boil the beets until tender. Sterilize jars. Grind tomatoes, cucumbers, peppers, and beets through a meat grinder. Stir the vegetables into the pan and put it on the fire. Add salt and sugar. After 10 minutes of cooking, add oil. Cook for another 20 minutes, add garlic. After 20 minutes, add vinegar. Remove from heat and place in hot jars.

Bon appetit.

This salad has a very spicy taste, try it, you will like it too.

Ingredients:

Beetroot - 1 kg
Blackcurrant - 250 g
Vinegar - 9% - 70 ml
Salt - 30 g
Cinnamon - to taste
Cloves - to taste
Pepper - to taste

Preparation:

We clean and wash the beets. Cut into cubes. Place beets and currants in jars. Prepare the marinade. Dissolve salt, sugar and vinegar in water, add spices. Boil the marinade and pour it over the salad. Place the jars in a large bowl. Fill the jars with water up to the shoulders and turn on the heat. Boil with lids on for 15 minutes. Then we roll it up and insulate it.

Bon appetit.

Pickled beets are not only a tasty and quick preparation for the winter, but also very healthy.

Ingredients:

Beetroot - 1 kg
Vinegar - 50 ml
Sugar - 10 g
Black peppercorns.

Preparation:

We clean the beets and cut them into cubes.

Pour half a liter of water into a saucepan and put on fire. When the water boils, add salt, sugar, vinegar, bay leaf and pepper. Add beets to the marinade. Mix well and immediately remove from heat. Place the pickled beets in jars and fill with marinade. Sterilize for 15 minutes in a water bath. We roll up the jars.

If you keep the beets in boiling water longer, the beets will lose their beautiful color.

Ingredients:

Prunes - 0.5 kg
Beetroot - 1.5 kg
Apple juice - 1.2 l
Schisandra leaves - 10 pcs.
Cloves - 5 pcs.
Sugar - 200 g
Salt - 20 g

Preparation:

We wash the beets and place them in boiling water to cook for 1 hour. Peel and cut into slices or cubes. Pour boiling water over the prunes and leave for 30 minutes. Dissolve salt and sugar in apple juice. Place beets and prunes in jars. Fill with apple juice. Add cloves and lemongrass leaves. Let's put the jars in a deep bowl to pasteurize. Boil for 15 minutes.

Bon appetit.

A simple and very interesting winter salad made from a large number of different vegetables.

Ingredients:

Beetroot - 2 kg
Carrots - 250 g
Onion - 250 g
Tomatoes - 750 g
Hot pepper - 0.5 pcs.
Sweet pepper - 350 g
Garlic - 75 g
Oil - 150 g
Sugar - 100 g
Salt - 1.5 tbsp.
Vinegar - 100 ml

Preparation:

Three carrots on a coarse grater. Cut the onion into cubes. Cut the sweet pepper into strips. We pass the tomatoes through a meat grinder or grind them in a blender.

Grind the chili pepper and garlic in a blender.

Place the tomatoes in a large saucepan. Add butter, salt, sugar. Bring the tomatoes to a boil. When the tomatoes boil, add the rest of the vegetables. Mix well and cook for 40 minutes. Now add garlic, pepper and vinegar.

Boil for 15 minutes and place in sterile jars.