The best borscht dressing for the winter. How to make borscht dressing for the winter

Borscht is rightfully considered the best of the first courses served for lunch. Now it has become popular to prepare borscht dressing for the winter, this is true with a fast pace of life. With such a preparation in winter, you need to do only a few simple steps: prepare the broth, add the potatoes and lay out the borscht dressing. All!

Exists a large number of options for dressings for borscht. I offer you my version of borscht dressing with beets and cabbage for the winter, which I have been using for several years.

We put the washed beets with carrots in a saucepan with water and cook until almost ready. Remove from water, cool.

While the boiled carrots and beets are cooling down, let's prepare other vegetables. We'll chop the cabbage.

Onion cut into cubes.

Scroll the tomatoes through a meat grinder.

Pepper cut into cubes.

We chop the parsley. Now let's prepare the filling. Pour water into the 2nd saucepan, bring to a boil. Add sugar, salt and, if desired, tomato paste, mix.

We put everything chopped into a saucepan with a capacity of 10 liters. Add the garlic passed through the press. Pour in the filling, mix, bring to a boil, boil for 10 minutes.

We clean the beets with carrots and rub them on coarse grater. Put in a saucepan, mix the contents, bring to a boil and cook for 5 minutes. At the bottom of each sterilized jar we put a few peas of black pepper, 1 Bay leaf and 1 tsp. 7% vinegar. We roll up the jars or twist the lids, turn them over, cover them with a blanket and leave to cool.

The beginning of autumn is a golden time for seaming vegetable salads and marinades long winter. This recipe for borscht dressing was shared with me by a neighbor - each time, opening a jar and trying fragrant borscht I remember her with gratitude. This borscht dressing is 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 food, then I 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.

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

Having decided to close the jars of borscht dressing for the winter, I wanted it to turn out to be a bright beetroot color. And that nothing had to be overcooked. As a result, such a bright and extremely fragrant borscht dressing for the winter with beets and carrots came out. I doubt that you will find a simpler recipe: all vegetables are cut or grated, mixed, poured with marinade and stewed until tender. The dressing turned out to be so tasty that the husband managed to eat a third of the pan, deciding that it was such a warm salad. A dressing is being prepared without garlic and without spices - they can then be added to the borscht to taste. I have already conducted an experiment and appreciated the convenience of making borscht from such ready refueling. I cooked the broth, chopped potatoes with cabbage, boiled for 20 minutes, knocked a jar of borscht dressing into the pan, added spices and salted it after 10 minutes - and that's it, a chic borscht is ready, over which you would have to bend your back for at least an hour. And the taste is excellent! In general, I recommend. Such a preparation is definitely worth preparing. Fortunately, beets, carrots, peppers, tomatoes and onions are now all fresh, freshly harvested, juicy. They give a lot of juice - you do not need to add water to the marinade at all. I made several jars different sizes- for borscht big family, for an option for two and a “selfish” jar - it happens that only I want borscht in this house, but you must admit, this is nonsense - to cook borscht for one person. But with refueling, this is implemented in two clicks. I will not continue to paint the merits of this wonderful winter harvest. Let's get down to business.

Ingredients for 2 liters of borscht dressing:

• Beets - 1 kg (5 pieces of medium size),
• Carrots - 3 large,
• Sweet pepper - 4 medium,
• Onion - 3 medium
• Tomatoes - 300-400 g (if cream, then 5-6 pieces)

• Vinegar 9% - 40 ml,
• Odorless vegetable oil - 70 ml,
• Sugar - 3 tablespoons,
• Salt - 1 heaping tablespoon

How to cook borscht dressing for the winter

I have already said, but just in case I will repeat: this is a very simple recipe for dressing for borscht. And therefore, further we will talk mainly about how we will grind various vegetables and put them in a bowl. It is better to take a larger size, I have everything in a five-liter.

Let's start with beets. It will need to be washed, peeled and grated. I took a grater for aesthetics Korean carrots. But you can also use the regular one. Or, if you wish, cut the beets into thin strips. Get ready for the fact that you have to apply some physical effort - beets are a fairly tough vegetable. And, frankly, I regretted that I had not invited my husband to grate beets.

Wet is easier. It is juicy and rubs easily. And, of course, do not forget that it also needs to be cleaned and washed thoroughly. If there are any stains on it, then remove it. But it is better to take vegetables without flaws.

We clean the bulbs from the husk. I have them huge, so one and a half pieces were enough. I cut them first into half rings, and then I cut them into three parts - just so that the dressing was homogeneous.

We also wash the pepper, cut it in half, remove the seeds along with white veins - they are bitter. And we cut it into such thin strips. Then we’ll chop it across.

My tomatoes, divide in half, cut out the white center and the place where the stalk is attached. Tomatoes can be simply cut into slices. If you have them large, then quarters.

Mix vegetables. We put the pot on the stove. Turn on medium heat. Before you bring the vegetables to a boil, you need to give them the opportunity to react with the marinade and give the juice. This takes approximately 20 minutes.

We look into the pan, mix the vegetables. We see that the juice is already enough. We switch the heat to maximum, bring the borscht dressing to a boil, again reduce the heat to such a state that the vegetables gurgle slightly, close the pan with a lid and leave to cook for half an hour. Perhaps the vegetables will become soft earlier. My gas station was ready in 20 minutes.

By this time, you should already have prepared sterile jars. I just boil them for 20 minutes. Lids - within 10 minutes. The blank for borscht does not require additional sterilization. We lay it out tightly on the banks, screw it with lids or roll it up with a key. Turn the jars upside down. Without fail, we wrap it with something thick, for example, a blanket. After a day, you can transfer to storage. Borsch dressing is stored in a regular pantry.

Bon appetit!

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. Cooked from a gas station delicious borscht, which was eaten at the table by a large and friendly family. Always added to food thick sour cream, a slice of rye or wheat bread, 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. Onion– 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 wet 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

Beetroot is 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 large saucepan with a hard bottom. Fry in the bottom of the pot olive oil onions and carrots.
5. Add tomatoes and beets. Sprinkle on top dried dill. 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 pan. 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 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 1 tablespoon corn oil.
2. Remove core from bell pepper and chop beautiful straw. 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 by a lover of spicy palatability 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 pot for 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.

One of my favorite preparations is borscht or preparation for borscht for the winter. It simply incredibly simplifies and speeds up the process of cooking borscht (and as you know, this dish is quite labor-intensive).

In some cases, I just save myself with this preparation, so I recommend that everyone who is a borscht fan like me do not take the time and effort. You will spend half a day, and then you will remember yourself (and maybe me) with gratitude, especially since all vegetables are tastier and much cheaper in season. I usually make two servings.

Recipe for borscht for the winter

Ingredients:

all vegetables are weighed already cleaned

• 2 kg beets
• 2 kg carrots
• 2 kg onions
• 2 kg tomatoes
• 650 ml vegetable oil
• 200 g sugar
• 130 g salt
• 100 ml 9% vinegar
• 150 ml water
• 20 allspice peas
• 5 bay leaves

You will also need a tank or pan with a capacity of at least 10 liters.

From this amount of products, 10 cans of 0.7 liters and 1 liter are obtained.

How to prepare vegetables for borshchev

Clean all vegetables before weighing and wash them.

Wash the tomatoes and remove the core from them.

• Grate carrots, beets and onions on a coarse grater. I use a combine for this purpose. I used to cut the onion by hand, but it was very dreary and ended “in disgrace”. I tried once to pass through the grater of the combine, I liked it. Since then, I've been doing just that. Skip the vegetables mixed, anyway, everything will then connect.
• Pour vegetable oil into the bottom of the pan.
• Transfer the vegetables as you chop them into the pan.
• When all the vegetables are in the pan, pour a third of the total amount of vinegar and water into it.
• Mix everything.
• Turn on the heat under the pan, at first small, and when the vegetables give juice, increase the heat and bring the whole mass to a boil.
• After that, turn down the heat to keep a very slight boil, cover the vegetables with a lid and leave to simmer for 10-15 minutes. During this time, gently stir the mass once or twice.
• While the vegetables are stewing, chop the prepared tomatoes with a blender until smooth. I also cut them before, but in the process of cooking the skin lags behind the tomatoes and you need to either choose it or peel the tomatoes first. As a result, I optimized the process with the help of a blender.
• Add to vegetables tomato sauce, vinegar residue, sugar, salt, allspice and bay leaf.

Important: vinegar cannot be replaced with anything (except perhaps vinegar essence, having recalculated the quantity in advance), he acts here not only as flavor additive, but also as a preservative, and contributes better storage blanks.

• Mix all products well with movements from the bottom to the top.
• Bring the soup to a boil, cover, reduce heat and simmer until tender, at least half an hour.

Prepare jars and lids ahead of time or while stewing vegetables.

How to prepare jars for conservation

There are many different ways.

But in any case, wash the jars well, paying special attention to the neck, especially if the jars are not new. I use baking soda.

• Sterilize the washed jars in any way convenient for you.
• You can do it in an air grill, you can put it in cold oven and turn on the heating to 160 °, holding them at this temperature for 10 minutes.
• I just fill the jars with boiling water and leave it like that until I need them.

Sterilize lids in boiling water for 10 minutes.

Arrange the finished borshchevka in jars, evenly distributing the thick and liquid parts.

Lay banks as full as possible. During the unfolding of the borshchev, do not turn off the heat. Make it minimal so that the borschevka boils quietly all the time.

Close the lids and turn the jars upside down, cover with a warm blanket or bedspread and leave to cool completely.

You can store the borscht blank at room temperature.

Borshchevka can be used not only as a preparation, but also as a side dish or salad.

Video - How to cook borshchev for the winter

Bon appetit!