Recipe for borscht dressing with beets. The most delicious dressing for borscht with green beans

Borsch is one of the most popular first courses in every Russian home. The more variety of vegetables the hostess uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beetroot preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household when you cook the first course again: a significant amount of time is saved, the borscht turns out to be very tasty and rich. And how to cook such beet yummy, read on.

How to choose vegetables for cooking dressing for borscht

So that canned foods do not ferment during storage, it is very important to carefully approach the issue of choosing vegetables for preparing borscht dressing. It is necessary to take into account a lot of points so that the cooked dish is stored for a long time. Check out the basic rules:

• Beets should have a rich burgundy color, without white stripes in the section, veins and deformation. Take small fruits - they are the most delicious, juicy.
• Choose firm, large carrots.
• Onions will be needed in large quantities, so take large heads, without rot and other defects.
• To make the dressing tasty, juicy, do not take a fodder beet variety. It is usually very large, dull pink in color, with many white streaks inside.
• Bulgarian pepper, which is also useful in the process of preparing the dressing, is also important to carefully select: it must be of the correct shape.
• Sluggish vegetables baked in the sun are not good: they will not give you the necessary delicate taste.
• Optimize your work as much as possible: choose the right shaped vegetables so that they can be peeled and cut faster.

What utensils do you need

If you want the cooking and preservation process to take place efficiently and without delay, prepare and process all the dishes necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Read on for a detailed list of utensils that you will need for harvesting beets for the winter.

• Large cauldron or frying pan, in order to stew vegetables. For convenience, use both to process the maximum number of products at the same time.
• Seamer for securely sealing cans with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more expedient to roll up the dressing in half-liter jars, because this is the optimal amount of workpiece that you can use at a time to make borscht. Whatever is left may subsequently deteriorate, and you simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to put a jar on top and sterilize with a steam bath). An alternative could be a microwave: put the upside down container inside, turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beet borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in many ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what they like in a particular family, what their taste preferences are. Try cooking several recipes at once to see which method is the tastiest. It will also allow you to cook borscht in the winter in a different way each time. Check out interesting recipes for delicious winter beet preparations without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time for stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. As experience shows, all the dishes in this miracle oven are incredibly tasty and have a maximum content of vitamins. You just have to quickly chop the vegetables and throw them into the bowl, set to the desired mode, and the multicooker will take care of the rest. If you want to be sure that you stocked up for the winter with the perfect dressing for borscht with beetroot in twists, check out the recipe below.

Necessary ingredients for one liter jar (0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water - 0.5 l.

How to cook borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion, pepper into cubes. Grate beets and carrots (you can use a large one).
2. Put all the ingredients in the multicooker bowl, fill with water to cover everything. Salt, pepper to your liking.
3. Close the multicooker, set the "Cooking" mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing in pre-prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use grated dressing. So the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained, reminiscent of tomato juice. If you apply such a dressing recipe and cook borscht with it in winter, you will see what a beautiful rich color the first course will acquire. It will turn out very tasty - your family members will let you know about this, who will gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Remove the skin from the beets, cut into four slices.
2. Pasteurize the tomatoes: place each for a couple of minutes in boiling water, make a light incision (so the peel will easily move away from the fruit).
3. Finely chop the pepper and onion into cubes or strips.
4. Twist the beets with tomatoes in a meat grinder. If you use a blender, the dressing will become more liquid.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into pre-sterilized containers and roll up.
8. Wrap everything in a warm blanket, leave overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without the addition of vinegar

Many housewives like to preserve various salads or just vegetables, so that later in the winter they can cook delicious snacks without wasting time on additional heat treatment. Harvesting beets with garlic is one such option. You can use it as an appetizer or side dish, as an addition to a salad, or use it to make traditional Russian borscht. This recipe does not use vinegar, which allows the beetroot to retain its natural flavor. Read more below how it is possible to prepare such a blank for the winter.

What you will need:

• Kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop with a coarse grater.
2. Grind the garlic and herbs in a blender or just chop very finely with a knife.
3. Arrange the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, citric acid to the water. Boil.
5. Pour the jars with the resulting marinade, cover with lids.
6. Put all the blanks in a pot of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on lids immediately.

With vegetables without jar sterilization

To preserve vegetables, it is not necessary to sterilize glass containers, because there are many ways to reliably prepare dishes for the winter. The taste from this method does not change, it even becomes more saturated and it feels like you just cooked a dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all that remains is to cut them quickly - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for harvesting for the winter without sterilization below.

The components of the blanks are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg of garlic.
• 300 grams of sugar.
• Salt.
• 16 art. tablespoons of vinegar.
• 0.4 l sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or in a meat grinder.
2. Grate the peeled beets with carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all the vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to infuse for up to an hour and a half.
6. After the specified time, mix the mixture well and place in a thoroughly washed glass container.
7. Place each container with dressing in a large pot filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With the addition of tomato paste

Beet salads, which are very popular among the Russian people, are famous not only for their delicious taste, but also for being a rich source of nutrients, vitamins, and minerals. Such a colorful dish can easily decorate any festive table in the middle of summer and winter. Prepare such salads for the future, mix with different ingredients, cork for the winter and use not only as separate dishes, but also for making delicious borscht. And how to prepare such a nutritious salad dressing, you will find in a step-by-step recipe below.

Prepare in advance:

• Two kilograms of beets.
• Kilogram of onion.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• Tablespoon with a slide of salt.
• 50 grams of sugar.
• 0.1 l of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel, grate on a coarse grater.
2. Cut the onion and carrot into cubes.
3. Put all the ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly, leave to infuse for 12 hours. Stir from time to time so that the secreted beet juice is evenly distributed over all the vegetables.
4. Then add tomato paste diluted with water, simmer over low heat for up to half an hour.
5. Arrange the resulting dressing in pre-sterilized containers, preserve.

With vinegar in jars

This type of cooked vegetable was used by our ancestors in the old days, adding it to borscht. It was believed that the classic version of the first course is prepared only with the use of pickled beets. It turns out very tasty, so it’s worth experimenting at least once in order to pamper your family with primordially Russian borscht. In addition to everything, such a recipe will come in handy for preparing various salads in the winter.

Components:

• 9 kg beets of late variety.
• 0.5 kg of sugar.
• 0.5 kg of salt.
• 10 liters of drinking water.
• 0.5 l of vinegar.

Step by step cooking process:

1. Rinse beets thoroughly, peel, cut into small cubes.
2. Place tightly in an enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour beets. The brine should cover the root crop by 5-6 cm.
4. Put oppression on top. Use a special press or replace it with a large pot filled with water.
5. Keep the beets in a warm place and sour for a maximum of 13 days. If the room is hot, then 8 days is enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will flow out, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Arrange the finished product in jars and roll up for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook with beans (replacing potatoes) - then the first course turns out to be hearty, very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. So you will significantly save time on cooking bean borscht, and the taste will not change in any way. Delight your beloved husband with an unusual first course with beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 l sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Soak the beans overnight, and then boil until fully cooked (they should be completely soft).
2. Rinse the beets thoroughly and boil them too.
3. Cut the onion with sweet pepper into small cubes, and grate the carrots with boiled beets with a coarse grater.
4. Make a roast with carrots and onions: fry in a pan with sunflower oil. When the vegetables reach, add the tomato paste diluted with a little hot water, salt and pepper.
5. Throw in the beets and beans and simmer over low heat for 40 minutes.
6. Arrange the finished dressing in pre-sterilized glass containers, preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, it is not always necessary to boil, seal in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. So you get a 100% vitamin content in the root crop, you can enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to cook a variety of beetroot juices, syrups, kvass, caviar, and other interesting dishes.

Ingredients:

• Kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel, grate coarsely (use a standard grater).
3. Divide into portions, pack in small packaging bags.
4. Put in the freezer.
5. The product is ready to use at any time.

Video

Beetroot is a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to cook this root vegetable deliciously in order to successfully add it to the main dishes. View various video recipes below with a detailed description of the preparation of a universal dressing for borscht, soup, cabbage soup, beetroot or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described dressing recipes for the winter.

Universal refueling for the winter

Beet dressing for Ukrainian borscht

Pickled beets for cooking borscht and various salads

Preparation for borscht and beetroot for future use

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.

Hi all! The fall harvest is in full swing. The bell pepper has already ripened, the tomatoes are ripening at full speed, the beets are on the way. Let's not miss the moment to stock up on vegetable preparations for the winter. Today I want to invite you to prepare a dressing for borscht for the future. I picked up 6 different delicious recipes for every taste.

Borsch is a dish loved by many, a kind of vegetable soup with beets and cabbage. It includes up to 20 ingredients, and in order to facilitate the preparation of this culinary masterpiece in winter, we will do part of the work now and save it in a jar until the right moment.

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

If you do not want to preserve vegetables, then just freeze the prepared ingredients! The recipe for such a workpiece will be described below.

• Prepare a large pot because there will be a lot of vegetables.
• It is better to use jars with a volume of 0.5 liters. This is the most suitable packaging option. One such jar will take to prepare borscht. If the gas station still remains, do not worry that it will deteriorate, use the following advice:

So that the rest of the workpiece does not disappear, grease the lid with which you will close the jar with mustard. It will prevent mold.

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

This is the most common dressing recipe. It has all the necessary ingredients for borscht. It remains to pour the workpiece into a saucepan with meat broth, add potatoes and cabbage. And everything is ready!

Did you know that borscht can be hot or cold? They differ in the way they are prepared. Hot - classic red borscht, which we used to cook. The cold dish is based on pickled or boiled beets and fermented milk products.

Prepare 10 jars of 0.5 liters.

For cooking we need:

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

1. Wash all vegetables, clean.

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

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

3. Pour the finished dressing into a sterilized container, tighten the lids.

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

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

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

No way to preserve borscht dressing can capture the flavor of fresh vegetables the way freezing does!

• Carrots - 0.5 kg.
• Beets - 1.5 kg.
• Tomatoes - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.5 kg.
• Garlic - 100 grams
• Greens of your choice

1. Wash vegetables, clean. Peel the bell pepper from the middle and cut into strips. We chop the onion into squares, as is usually done for borscht. In tomatoes, cut off the place of attachment of the stalk and cut into cubes. Garlic can be passed through a press or chopped into slices.

2. We put all the cuts in a large bowl, so that later it would be convenient to mix it.

3. Rub the carrots and beets on a coarse grater and send them to a bowl with the rest of the vegetables. Add herbs and spices to your liking. Mix all ingredients well.

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

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

Delicious borscht dressing with bell pepper

A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes, you will stock up on an appetizing preparation, which is enough to cook 3-4 pots of borscht. Add bell pepper to this recipe.

For cooking we need:

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

1. Wash all vegetables. Tomatoes are peeled, for this: we make cruciform cuts on top of the fruits, put them in a container and pour boiling water for two minutes, then the skin will peel off very easily.

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

3. We set the “quenching” function on the multicooker for 40 minutes. Five minutes before readiness, pour vinegar into the bowl.

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

Bean borscht dressing recipe

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

• beans should be dry, well dried;
• it should not have any plaque or stains of suspicious origin;
• it should not have holes from beetles;
• if legumes are sold in bags, check that the packaging is not damaged.

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

For cooking we need:

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

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

2. Vegetables are thoroughly washed and cleaned.

Three carrots and beets on a coarse grater. Bell peppers in straws, onions in cubes. Pass the tomatoes through a meat grinder.

3. Pour the juice from the tomatoes, vegetable oil into a large saucepan and mix. Put on fire, bring to a boil.

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

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

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

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

We wrap the workpiece with a warm blanket.

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

Most often, Bulgarian pepper is thrown into borscht. But if you do not like this vegetable, this recipe is for you! Watch the video, which describes in detail the process of preparing dressing without bell pepper.

For cooking we need:

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

Borsch dressing with cabbage

This refill is very practical to use. With its help, you can significantly reduce the cooking time for borscht. it already contains cabbage.

For cooking we need:

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

1. Wash vegetables, peel. We remove the place where the stalk is attached to the tomatoes, remove the seeds from the pepper.

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

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

While the vegetables are simmering, chop the cabbage.

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

5. Pour the vegetables into a sterilized container, close the lids.

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

Borsch dressing for the winter is especially respected by those housewives who do not like to spend a long time in the kitchen. Such a preparation includes almost all the ingredients that are necessary for preparing a hearty first course. It remains only to cook the broth and put the dressing - that's all, the dish is ready.

Borsch dressing for the winter with beets and carrots

Fragrant, rich borscht, among other first courses, is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of hands and kitchen? Of course, you can, if you take care of it in advance by making a preparation of beets and carrots for the winter in jars.

The dressing turns out not only tasty and very bright, but also retains most of the nutrients that these root crops are famous for.

Ingredients (for 5 jars of 700 ml):

• a kilo of beets and carrots;
• the same amount of tomato and onion;
• 320 ml refined oil;
• half a cup of granulated sugar;
• 55 ml of table vinegar;
• 75 g of a spoon of salt;
• 7 peas of spicy pepper;
• three bay leaves;
• 80 ml of water.

Cooking method:

1. Tomatoes can be chopped with a blender or peeled and chopped with a knife.
2. It is better to grate beets and carrots on a regular grater or use a food processor and a Berner grater, with which vegetables can be cut into thin strips.
3. Onions can be chopped with a knife, passed through a meat grinder, or you can also use an already marked grater.
4. We put carrots and other vegetables in a saucepan, pour half of the oil along with 1/3 of vinegar and water, put on fire. As soon as the vegetable mass gurgles, cover it with a lid and simmer for 15 minutes.
5. Then we put the tomatoes, pour in the remaining water and vinegar, simmer for half an hour. 10 minutes before readiness, add lavrushka, salt, sweetener and allspice.
6. We distribute the finished dressing into jars along with the juice, roll it up, wrap it up and leave it in the room until it cools.

With the addition of tomato paste for the winter

If you cook borscht with tomato paste, then you can safely make a preparation for the first dish for the winter with it.

However, it is important that the tomato paste is of high quality and thick.

Ingredients:

• 1 kg of beets and carrots;
• 550 g of onion;
• half a kilo of sweet pepper;
• 420 ml tomato puree;
• 260 ml refined oil;
• five spoons of sweet sand;
• three tablespoons of salt;
• 80 ml of vinegar.

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.