Borsch dressing from beets without vinegar. Recipe Harvesting borscht dressing for the winter

The beginning of autumn is a golden time for rolling vegetable salads and marinades for the long winter. This borscht dressing recipe was shared with me by a neighbor - every time I open a jar and taste fragrant borscht, I remember it with gratitude. This borscht dressing without cabbage, I think that it is still better to add fresh cabbage, since now it is in stores all year round. Bulgarian pepper, which is part of the dressing, makes borscht very fragrant. If I cook from fresh products, then I always cook the broth with sweet pepper. In general, I strongly advise you to try to cook this delicious borscht dressing for the winter, you will not regret it! Dressing will greatly speed up the process of preparing delicious borscht for the whole family if you have little time.

To prepare 12 half-liter cans of borscht dressing, we need:

• 3 kilograms of beets;
• one kilogram of carrots, onions, bell peppers and ripe
• fleshy tomatoes;
• half a glass of 9% vinegar;
• 1 cup of sugar;
• 3 tablespoons of salt;
• 1 cup refined sunflower oil

How to make borscht dressing for the winter

Wash and peel the vegetables, remove the core with seeds from the pepper, dry the tomatoes. Cut and stack in layers in a wide pan;
Three beets and carrots on a grater with large holes;
We cut the onion into quarters of rings;
Cut the pepper into halves and chop into thin strips;
Cut the tomatoes into half rings.

Sprinkle chopped vegetables with salt and sugar, add oil and vinegar. Leave for half an hour so that the vegetables give juice.

We put the container on a small fire, heat the vegetable preparation until the juice appears. Then increase the heat, bring the mixture to a boil and simmer over low heat for about 25 minutes. We lay out the hot vegetable mixture in clean, heated jars, roll it up, turn it upside down and wrap it up. Store in a dark cool place.

Winter borscht dressing was prepared in Rus'. It was made from beets and carrots, onions and peppers. All vegetables were stewed in a thick-walled clay pot.

The dressing was prepared rich and bright. Spices, herbs and spices were added. From the gas station they cooked delicious borscht, which was eaten at the table by a large and friendly family. Thick sour cream, a slice of rye or wheat bread were always added to the dish, and then they drank amber kvass.

Borscht dressing contains healthy vegetables. Beets increase the body's resistance to heart disease. This vegetable is indispensable for anemia. Onions are the best folk remedy in the fight against colds and viral infections. Carrots are rich in carotene. Bulgarian pepper surpasses lemon and other citrus fruits in vitamin C content.

Like other twists, borscht dressing must be stored properly. We will give you some tips.

• If the cans of dressing are tightly rolled up, they can be stored at temperatures up to 15°C.

• The workpiece may deteriorate if stored in damp conditions. The room must be dry.

• Banks with vegetable borscht dressing are stored for 1.5 years. However, practice shows that you should not keep them for more than a year.

• To prevent the dressing jars from bursting, avoid exposure to sunlight.

Classic borscht dressing for the winter with beets

Beets are an indispensable ingredient for borscht dressing. It is she who gives such a bright and colorful shade.

Cooking time - 1 hour 20 minutes.

Ingredients:

• 800 gr. beets;
• 700 gr. carrots;
• 700 gr. tomatoes;
• 600 gr. onion;
• 4 tablespoons of olive oil;
• 2 tablespoons of dry dill;
• 50 ml of vinegar;
• salt, pepper - to taste.

Cooking:

1. Wash beets and carrots thoroughly, peel, and then grate.
2. Peel the onion and chop finely.
3. Remove the skin from the tomatoes and grind the pulp in a blender.
4. Take a large saucepan with a heavy bottom. In the bottom of the pot, sauté the onion and carrots in olive oil.
5. Add tomatoes and beets. Sprinkle dried dill on top. Salt and pepper. Let the dressing simmer for about 20 minutes.
6. Before turning off the heat, add vinegar to the vegetables. Mix well.
7. The borscht dressing is ready! Can be rolled into jars.

Winter borscht dressing on tomato paste

Instead of fresh tomatoes, you can put tomato paste in the dressing. Just opt ​​for thick and bright red varieties. Such tomato paste will give the dish a wonderful color.

Cooking time - 1 hour.

Ingredients:

• 670 gr. beets;
• 500 gr. carrots;
• 530 gr. onion;
• 490 gr. tomato paste;
• 2 sprigs of rosemary;
• 3 tablespoons of linseed oil;
• 3 pinches thyme;
• 45 ml of vinegar 9%;
• salt, pepper - to taste.

Cooking:

1. Wash and clean beets and other vegetables.
2. Coarsely grate the carrots and beets, and finely chop the onion.
3. Combine all vegetables in a large aluminum saucepan. Add linseed oil and fry food for 15 minutes.
4. Then add tomato paste and mix well. Add rosemary and thyme. Simmer for about 20 minutes.
5. 5 minutes before cooking, pour vinegar into the dressing.
6. Arrange the borscht dressing in jars and roll up for the winter. Store in a cold place.

Borsch dressing with bell pepper

Bulgarian pepper brings a certain charm to the dressing for borscht. Use red pepper varieties. They harmonize well with other ingredients that make up the dish.

Cooking time - 1 hour.

Ingredients:

• 760 gr. beets;
• 450 gr. carrots;
• 600 gr. onion;
• 600 gr. bell pepper;
• 1 bunch of parsley;
• 1 bunch of dill;
• 3 tablespoons of corn oil;
• 40 ml of vinegar;
• salt, pepper, spices - to taste.

Cooking:

1. Peel the onion from the husk and chop finely. Then fry until golden brown in 1 tablespoon of corn oil.
2. Remove the cores from the bell pepper and cut into beautiful strips. Send to the onions along with 1 tablespoon of corn oil. Fry for about 10 minutes.
3. Wash beets and carrots, peel and grate. Put them in a bowl with vegetables. Add the remaining oil. Salt and pepper to taste. Add your favorite spices. Simmer the dressing for 25 minutes.
4. Chop the dill and parsley and put in the dressing along with the vinegar a few minutes before it's done.
5. Borscht preparation is ready! You can twist!

Dressing for borscht with horseradish

Such a recipe for a lover of spicy taste will seem interesting. Horseradish goes great with vegetables. Serve this soup with thick sour cream.

Cooking time - 1 hour.

Ingredients:

• 780 gr. beets;
• 560 gr. carrots;
• 600 gr. onion;
• 30 gr. horseradish root;
• 600 gr. tomatoes;
• 50 ml of vinegar;
• 4 tablespoons of sunflower oil;
• salt, black peppercorns - to taste.

Cooking:

1. Peel the beets and carrots and grate on a coarse grater. Fry these vegetables in a pan in sunflower oil along with chopped onions. Salt and pepper foods.
2. Peel the tomatoes and send them to a blender. Put finely chopped horseradish there. Grind everything and put in a pan with vegetables. Simmer the mass for 20 minutes.
3. At the very end of cooking, pour vinegar into the pan.
4. Roll the finished borscht dressing into jars. Store the twist in a cool place.

1:502 1:507

Vegetable dressing consists of the main popular ingredients that are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, soups turn out fragrant, tasty and beautiful in summer.
If desired, parsley or celery root can be added to the vegetable dressing, and fresh herbs (dill, parsley, celery) are best stored frozen.

1:1276 1:1281

Dressing for borscht "Torchin at home"

1:1367

2:1871

2:4

Ingredients:
Beets - 2 kilograms
Onion - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot peppers - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cup
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Cooking
That's what I like about this wonderful dressing for borscht "Torchin at home" is the fact that it can not only cook borscht quickly and "not cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

1. All the vegetables mentioned above are mine, clean, cut, and then we will need the help of a meat grinder - let's pass all the ingredients through it.
2. Now add oil, sugar, vinegar, salt and put on fire for about an hour.
3. After the vegetables for our dressing are cooked, we will put it in jars and enjoy the wonderful taste! I think that you will like the homemade Torchin borscht dressing, first of all, with its incredible ease and speed of preparation.

2:2039

2:4

Dressing for borscht for the winter

2:64

3:568 3:573

Ingredients:
3 kg beets
1 kg onion
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 st. l. Sahara
1/4 tsp citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch parsley and dill

Prepare products:
1. Put jars for sterilization.
2. We clean a couple of beet tubers. We take young beets. Why is it young? Of course, we have beets throughout the year, but it is the young beets that carry the aroma, color, and most importantly the density, which is absent from the beets that have already “lain down”.
3. We clean the carrots. Young carrots should not be put in a dressing, as they are completely tasteless. It is better to take an old root crop.
4. We clean the onions.

1. We rub the beets on a coarse grater.
2. We rub the carrots. Carrots put about ¼ of the weight of the beets. You do not need to put a lot of carrots. It takes the color away from the beets and does not add any particularly valuable qualities to the borscht.
3. Cut the onion into strips. Onions for dressing are better to take young. It is very juicy and flavorful.
4. Cut the tomatoes into small cubes or punch with a blender.
The skin will need to be removed. To do this, we blanch them. We put the tomatoes on the stalk and cut the skin on top crosswise. Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost by itself and make it easier for us to clean.

Cooking:
We pass the vegetables in a small amount of vegetable oil. Saute the onion first. It is passivated, not fried. Passaging is slow languishing in oil. And frying - over high heat until golden brown. Here we will only have a golden color. As the onion becomes transparent, put the carrot. After 5 minutes, beets, then tomatoes and continue sautéing.

Add some citric acid to balance the taste. But only a little, since we will be adding vinegar as a preservative, so you need not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the dishes with a lid. She will lose her color. To make the borscht bright crimson, stew the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped greens and simmer for another minute.

Then, in a pasteurized jar, we shift the dressing for borscht, and close it with a sterile lid. There is a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

3:5450

3:4

Universal vegetable dressing

3:74

4:578 4:583

This dressing is suitable for preparing first courses (borsch, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans - 0.5 kg
Tomatoes - 1.5 - 2 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
White cabbage - 2 kg
Sunflower oil - 0.5 l
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 150g.

Cooking:
Soak the beans in water for several hours and boil until tender. The broth can not be poured out, if the dressing is thick, it can be added.
Pass tomatoes through a meat grinder
Peel the pepper and cut into pieces
Peel, wash and grate the carrots
Shred the cabbage.
Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
For 15 min. until ready, add boiled beans and cook for another 10 - 15 minutes, for 3 minutes. until ready to pour in the vinegar, mix well.
Next, put the finished dressing in sterile jars, put them on the lids, wrap them up.
Yield 12 half-liter jars.
Bon appetit.

4:2553 4:4

vitamin dressing

4:53

5:557 5:562

This dressing can be used in winter for first and second courses.

1 kg of carrots, tomatoes, sweet peppers, onions and greens (parsley, celery, leek), rinse well, chop finely and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just in a cool place. From this amount of vegetables, 4 liter cans of dressing are obtained.

5:1436 5:1441

vegetable soup dressing

5:1499

6:503 6:508

This dressing can be put not only in soup. I use it in cooking second courses instead of salt, fresh vegetables and herbs are at hand all winter;)
The number of vegetables can be changed, the main thing is to maintain a salt balance.
Well, the greens can be anyone who loves what.
You can also chop celery and hot fresh peppers into the dressing.

Products:
1kg carrots
1kg onion
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Cooking:
Step 1: Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes larger, grate the carrots, chop the greens.

Step 2: Now you need to mix it all up. To facilitate mixing, I put half the products except for the tomato, half the salt in a bowl and mix gently. "Hands! Washed?" mix by hand!

Step 3: Add tomatoes, mix gently again. Hands - this is so that the vegetables are not strongly crushed and the juice from them is not crushed.

Step 4: I load the rest of the vegetables, salt into the basin and mix well again. We try for salt - it should be hard salty;)

Step 5: Wash jars with hot water, wipe dry. Lay the dressing in jars along with the juice, lightly tamping. Seal jars with lids and store in a cool place. Stored for three years

6:2745

6:4

Recipe for harvesting pickle for the winter

6:91

7:595 7:600

You will need:

7:630

1.5 kg of fresh cucumbers,

7:670

500 g of onions and carrots,

7:712

300 g tomato paste,

7:750

250 g pearl barley / rice,

7:797

125 ml vegetable oil,

7:847

100 g sugar

7:870

50 ml of vinegar,

7:894

2 tbsp salt.

7:917 7:922

Cooking:
How to make a blank for pickle. Cut cucumbers, put in a saucepan, add grated carrots, onions cut into half rings, mix. Boil pearl barley / rice until almost cooked. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley / rice, simmer for another 5 minutes, add vinegar, mix, arrange in sterilized jars, roll up, wrap the jars with a blanket, let it cool like that.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely, preparing dressings for soups in the summer - from fresh, really fragrant, vitamin-rich vegetables and herbs. Try and appreciate the beauty of such blanks!

7:2350

7:4

Refueling for borscht and soup for the winter

7:76

8:580 8:585

We will need:
Onion - 1.5 kg
Carrots (red) - 1 kg
Pepper - 1.5 kg
Tomatoes - 3 kg
Vegetable oil - 0.5 cups (or less)
Salt - to taste

Cooking:
Peel and dice the onion, put it in hot vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.
While the onion is fried, we will wash the carrots, peel and cut into thin beautiful strips, you can also rub it on a grater, but the appearance will be worse. We put to the onion and fry, not forgetting to mix, so as not to burn.
During the frying of onions with carrots, we will wash the pepper (it is better to take it in different colors - it is more beautiful and tastier). We clean the seeds and cut into large strips (or as you are used to), put them on the onion with carrots and fry again over medium heat until the liquid evaporates.
Now add the tomatoes (here again - there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind with a blender) Simmer over low heat for 15-20 minutes from the start of boiling. Put a couple of tablespoons of salt (without top), and 5 minutes before the readiness to try and add salt to taste.
I do not put sugar and vinegar - after all, there is enough acid in tomatoes. And you watch and do as you like. I don’t put beets either, because we are preparing a universal dressing for both soup and borscht.
During this time (while the tomatoes are stewing), you need to wash the jars and lids, sterilize them. Spread the resulting dressing over the banks (up to the top), roll up - and under the blanket down the neck for 5-6 hours.
Keeps even at high temperatures.

8:3443 8:4

Winter borscht dressing recipe

8:77

9:581 9:586

Ingredients:
3 kg each of beets, tomatoes and sweet red pepper
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp salt

Cooking method:
How to prepare dressing for borscht for the winter. Remove the skin from the tomatoes by scalding them with boiling water, then twist in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, put the beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 min on medium heat. Remove the seeds from the bitter pepper, chop it together with garlic and add to the vegetables at the end of the stew, mix, then simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will be thick enough. Put the dressing in sterilized jars, cork with sterile lids, turn the jars upside down, wrap them in a blanket and leave for a day. Store this dressing in a cool place for up to six months.

Turning cans upside down after seaming prevents the risk of damage to the workpiece, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table) can be added to the dressing in an amount of 50 to 100 ml - to taste.

9:2864

9:4

Dressing for the winter for borscht with cabbage

9:81

10:585 10:590

Many hostesses prefer to prepare preparations for soups. Indeed, in the summer it is much easier to buy all the necessary products, while you get a ready-made dish, which will be enough to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·
Tomatoes -1 kg;
Beets - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 piece;
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste;

Cooking:
To remove the skin from the tomato - wash them in cold water, then dip them in boiling water for a few seconds. After that, immediately cool the tomatoes by lowering them into cold water and you can immediately remove the skin. If you do not use tomato paste, then it is best to chop the tomatoes with a blender or in a meat grinder.
Carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is desirable to take beets of burgundy color so that the taste and color of borscht is more saturated. We cut the beets into very thin strips or also rub them on a grater.
Finely chop the onion in the same way.
If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of soup, it will be enough to take ripe tomatoes or tomato paste for dressing for borscht for the winter. Also sweet bell peppers. Vegetables need to be fried in vegetable oil - first, fry onions, carrots, add pepper, then spread the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes so they don't get too overcooked.
Shred the cabbage into thin strips. Add cabbage at the very end and boil for another five minutes. Prepare clean jars and lids, fill them with hot mass and close immediately. Can be rolled up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place so that the dressing does not lose color.

10:4246

10:4

Video recipe Dressing for borscht with cabbage

10:94

10:105 10:110

Borsch dressing for the winter

10:169

11:673 11:678

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour! It can be vegetarian, it can be on broth, it can be on stew - in general, it's a matter of minutes!

Yield: about 12 cans of 0.5 l

Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp salt
1 glass of vegetable oil
125 ml (half a thin glass) vinegar 9%

Cooking:
Wash all vegetables, peel, then lay in layers in a basin in the following sequence:
Onion cut into half rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots the same way.
Pepper cut into thin strips,
Tomatoes in half rings
Add salt, sugar, vinegar, oil
Mix everything and put on a small fire, as soon as it gives juice, add fire and cook for 25 minutes,
Arrange hot in sterile jars and roll up.

In winter, just boil the broth, season with cabbage, potatoes (I cook without it), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and a plate of more herbs and sour cream for those who wish.

11:2735

11:4

Video recipes - dressings for soup and borscht for the winter

11:104

11:113 11:118

11:125

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

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

Today we will analyze with you 5 simple and tasty recipes for making borscht dressing for the winter, well, you just lick your fingers. I also offer amazing recipes.

Ingredients:

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

Cooking method:

1. Peel the onion from the husk and cut into small cubes.

2. We wash the sweet pepper under running water, clean it from seeds and stalk and also cut it into small cubes.

3. We wash the tomatoes, cut out the stalk, cut into 4 parts and pass through a meat grinder.

4. Peel the carrots and rub on a coarse grater.

5. We wash the beets and also rub them on a coarse grater.

6. In a frying pan, heat 1/3 cup of vegetable oil and spread the onion, sauté it until soft transparency.

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

8. Stew the vegetables together for 2 - 4 minutes and spread the pepper, pour in the remaining vegetable oil. Cooking for a couple of minutes.

9. Then put the ingredients in a saucepan with a thick bottom. I'm waiting for the boil.

Tip: In order for the beets not to lose their color, pour 25 ml into it. 9% vinegar and mix well.

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

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

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

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

Bon appetit.

Vegetable dressing for cabbage soup

Ingredients:

• Beets - 1 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - 500 gr.
• Carrots - 500 gr.
• White cabbage - 1 kg.
• Onion - 500 gr.
• Vinegar 9% - 5 tbsp. spoons
• Sugar sand - 1 tbsp. spoon
• Salt - 1 tbsp. spoon
• Vegetable oil - 100 ml.
• Tomato paste - 3 - 4 tbsp. spoons
• Garlic - head

Cooking method:

1. Wash the tomatoes, remove the stalk, cut into 4 parts. Put in a deep saucepan.

2. Remove the seeds, the stalk from the pepper and cut into strips.

3. We clean the onion from the husk and chop it in half rings.

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

5. Cut the peeled beets into strips.

6. We put all the vegetables in a saucepan with a thick bottom.

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

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

9. When the vegetables boil, pour in 9% vinegar, mix thoroughly and leave to stew again.

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

11. Vegetables are ready, remove from heat, put in jars.

12. Close the lid, turn upside down and leave to cool completely. Bon appetit.

Carrot borscht dressing recipe

Ingredients:

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

Cooking method:

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

2. Peel the carrots, chop them coarsely and send them to a blender, cut the pepper, remove the seeds and combine with carrots (if you don’t have a blender at hand, you can grate it on a coarse grater).

3. We do the same action with beets. Rinse, peel, coarsely chop and send to a blender.

4. We send all the ingredients to the slow cooker.

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

6. Garlic and onion peel and grind. This option is suitable for those who do not like to feel the onion in pieces. Also add to the bowl.

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

8. We send the pan to the slow cooker, turn on the “Extinguishing” mode and select the time of 40 minutes. 5 minutes before cooking, pour in the vinegar.

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

10. Then we lay everything out in pre-sterilized jars, twist them, turn them upside down and wrap them until they cool completely. Bon appetit.

Delicious borscht dressing with bell pepper

Ingredients:

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

Cooking method:

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

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

3. Rub the beets on a coarse grater, cover with sugar, tamp well and leave for 15-20 minutes.

4. Cut the carrots into thin strips.

5. We chop the onion in half rings. Then put in a preheated pan with oil and simmer for 15 minutes, stirring constantly.

6. Pepper cut into small strips.

Tip: Peppers are best taken red or yellow, green will not work.

7. Remove the skin from the tomato and scroll through the meat grinder.

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

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

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

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

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

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

14. Roll up with lids, without turning over, wrap until cool. Bon appetit.

Video on how to make borscht dressing without vinegar

This borscht dressing for the winter, prepared with fresh vegetables with your own hands, is a real find, which makes cooking much easier in the future. And what a help for young housewives!

Enjoy your meal!

Love red borscht, but don’t have enough time to cook often — there is an alternative option. Prepare the proposed preparation and borscht dressing with beets and cabbage will allow you to cook borscht quickly, easily and simply at any time of the year.

You can prepare a dressing for borscht for the winter using my detailed description with step-by-step photos taken. The recipe is very easy to follow.

How to cook borscht dressing for the winter

First, we prepare the products for our future gas station. Based on a half-liter jar, you need a quarter of cabbage, approximately 300-400 grams, one small beetroot, one small carrot, onion, garlic clove, one bell pepper, salt, sugar and half a glass of sunflower oil.

Finely chop the cabbage, peel the beets, rub on a coarse grater. We clean the carrots and also rub on a coarse grater. Peel the bell peppers from the seeds, entrails and cut into cubes. We take a clove of garlic, peel, finely chop, you can use garlic. Peel the onion and cut into small pieces.

When all the vegetables are prepared, put a frying pan or a cauldron on the stove, pour all the products into it, pour in sunflower oil and start frying until fully cooked.

Periodically stir the workpiece so that it does not burn.

At this time, sterilize jars and lids.

When the dressing is almost ready, add a tablespoon of sugar, add salt to taste. Stir the dressing and remove.

Put the stewed vegetables in a jar and close the lid. In order to close such a workpiece, threaded caps can be used. Due to the presence of oil, the dressing does not deteriorate, therefore, you can not buy sealing caps.

Such a borscht dressing made from beets and cabbage is stored for a long time, and cooking borscht, now, will not be laborious for you. Just boil potatoes and add prepared borscht dressing. If desired, you can add some fresh cabbage. This preparation is also good because the borscht turns out to be rich red and does not require tomato paste.