Salad borscht dressing. Cooking delicious borscht dressing for the winter with and without beets

Hello everyone! Today I will tell you the process of making borscht dressing. Now is just the time when you can effortlessly make such a blank for the winter. And then imagine adding it to, so to speak, if you need to cook it quickly and in haste.

Just imagine, think about the huge benefits in this dish, namely:

• when you cook then your hands will be clean, because you don’t have to stand additionally to chop beets and carrots;

• if you prefer the option with beans, then this will help you halve the cooking time of the soup, because there is always so much red tape with legumes, they need to be soaked and boiled for a large amount of time;
• and most importantly, now it is easier and easier to make and prepare such an autumn preparation in material terms than in winter. And all the vegetables are still fresh and fragrant.
• The penultimate weighty reason why you need to make this seaming in jars is, of course, its unsurpassed taste, because it can be used not only as a dressing for soup, but also as a salad or side dish for meat products.

• when there is very little time, then such a mixture reduces the cooking time of the soup. A quick fix is ​​a great option.

Tell me, do you make such preparations for the winter? Share your opinion, write your review at the end of the article, I am very pleased when a small forum is formed where you can see new information, because we all prepare any dishes in different ways.

Beetroot borscht dressing for the winter - a delicious recipe

This option can rightly be compared with, that's just with beetroot.

We will need:

• beets - 3 kg
• tomatoes - 1 kg
• bell pepper - 0.5 kg
• onion - 0.5 kg
• garlic - 150 g
• vegetable oil - 1.5 tbsp. (1st.=250 ml)
• vinegar essence 9% - 100 ml
• sugar - 4 tbsp
• salt - 2 tbsp
• hot pepper capsicum - 0.5 pcs.

Cooking method:

1. Put a frying pan or deep saucepan on the stove, pour 1/3 of the vegetable oil from the amount indicated in the ingredients. Cut the onion into cubes with a knife and fry it until soft.

Important! Be sure not to forget to stir with a spatula or a special spoon that will not scratch your dishes.

2. While the onion is fried, peel the beets. Grate it on a coarse grater.

3. Tomatoes can be rubbed through a fine grater, you can twist in a meat grinder, or you can use a blender in this matter. The result should be like this, you should get a mushy consistency. Peel the bell pepper from the veins, stalk and seeds, cut into regular strips.

Transfer the fried onion to a saucepan, add a mass of tomato, bell pepper, and finely chopped bitter red pepper there.

4. Salt and sugar. Then pour in the rest of the vegetable oil, mix lightly and put on fire to stew.

Important! Simmer over low heat for about 1 hour, stirring occasionally.

After an hour, add bell pepper and chopped garlic, which can be passed through a press or cut by hand. Stir and simmer for another 20-25 minutes. A couple of minutes before cooking, pour in the vinegar.

Interesting! You can experiment and add such store-bought dressings in the form of spices as Maggi, Knorr, Pripravych.

5. The final stage of work - distribute such a hot beetroot lecho and soup mixture in sterilized jars. Screw on with regular coated lids.

Important! Also do not forget to wash the lids with soda and boil.

6. Wrap the jars with a blanket or blanket, turning them upside down. In this form, they should stand for about a day or until completely cooled.

It's so simple and easy to cook such a fragrant and very beautiful color dish at home, at the same time a salad and an additive for soup, which will definitely give a very bright rich red color in borscht. Store in a cool place or cellar.

Cooking vegetable mixture in soup for the winter

Here it is a real hog soup for the winter, well, just a great video, this dish is a good help both for soup and instead of salad for any lunch or dinner.

Borsch dressing with beets and carrots

This is probably the most common and seven favorite option, it can be done always, and even in winter, because it resembles the most common frying for soup. Read for yourself and you will understand.

We will need:

• carrots - 2 pcs.
• beets - 2 pcs.
• onion - 2 pcs.
• vegetable oil for frying
• tomato paste - 6 tbsp
• water - 1 tbsp.
• salt - 1.5 tsp
• sugar - 0.5 tsp
• garlic - 1 head
• vinegar 9% - 1 tbsp per 0.5 l jar

Cooking method:

1. Wash and cut the beets as you usually do when you cook soup. Grate the carrot on a coarse grater. Onion traditionally cut into cubes with a kitchen knife.

Interesting! Beets in Ukraine are called beetroot, or affectionately beetroot. After all, it is the most fragrant, rich and tasty, as they have their own subtleties and nuances.

2. Fry the onion in a pan with vegetable oil. It will simmer a little, perhaps the edges will become golden, add a carrot. Basically, do the usual frying. Roast the carrots a little to make them soft.

3. Carrots are followed by chopped beets. Stir everything and pour more vegetable oil if you suddenly see that it has become dry.

Interesting! When frying all vegetables, they will decrease quite a bit in volume.

While all the vegetables are stewing, take a glass and pour water into it, then put the tomato paste, stir, make tomato juice. And then pour it into the pan so that everything continues to be stewed, and not fried.

Pepper and salt, bay leaf and seasonings do not need to be added.

4. After a total of 20-30 minutes have passed, add the grated garlic or pass it through a garlic press. You can add any herbs, such as parsley or dill. Simmer another 10-15 minutes.

Important! If the water suddenly becomes small, the mass thickens, then do not be afraid to add more.

5. Sterilize the jars in advance together with the lids, and then spread the finished mixture into a jar. Take a regular tablespoon of vinegar and pour it right on top. Store immediately under a metal lid.

Important! A half liter jar, take vinegar 9%.

6. Then turn over and see if you closed the jar correctly, nothing should leak. Turn the jar over and wrap it under a jacket or blanket. Let cool to room temperature. Happy preparations!

As you may have noticed, this option is made without cabbage, bell pepper, but it is not a bit inferior to the previous option in taste.

Beet and cabbage dressing in jars - a simple recipe

This option is for the lazy, you can call it in another way, like cabbage in tomato juice. But, this blank has a very pleasant taste, as well as a beautiful color, and in the soup it gives an awesome aroma. Generally super and class! Try to do it, you won't regret it.

A feature of this type is that it is prepared without beets, and even without vinegar, but has a red color due to the presence of tomatoes, in general, the products used are quite ordinary and affordable.

We will need:

• tomatoes - 1.5 kg
• cabbage - 1.5 kg
• Bulgarian pepper - 3 pcs.
• bay leaf - 2-3 pcs.
• black peppercorns
• salt - 1.5 tsp

Cooking method:

1. Make tomato juice from fresh juicy tomatoes, to do this, grind the tomatoes in a meat grinder along with the skin, because all the vitamins are in the skin.

2. Next, chop the cabbage using a special grater, because it turns out quite beautifully and with high quality, and most importantly quickly. Remove the seeds from the pepper and cut into strips.

Important! Remove the partitions from the bell pepper, as they can give bitterness when cooked.

3. Put a small part of pepper and cabbage into a boiling tomato. Stir gently and add the rest of the vegetables. Stir. Next, add a bay leaf and peppercorns for the aroma of the dish 6 pcs. Cook after boiling for 5-7 minutes.

4. And then pour the hot cabbage into sterilized jars through a special funnel. Close the filled jar with a sterilized metal lid and screw it on with a seamer.

5. Turn the jars over and put them to rest under the blanket until they cool completely.

This simple method is time-tested and saves cooking time))) Have a good autumn salting!

soup recipe

It’s very interesting, but many of us call borscht dressing borscht in a jar. Probably because this preparation is very similar to soup, only the soup is liquid, and it is thicker.

Use such a creation for your home purposes, it saves especially well when relatives unexpectedly come and you need to feed them. Indeed, with the help of this vegetable additive, cook this first course, it’s just two and it’s ready, this is the easiest way to cook soup).

Interesting! All chopped ingredients before cooking can be placed in bags and frozen, and then, if necessary, take out and add as directed.

Well, let's get started, let this step-by-step instruction with a photo be a reliable assistant for you.

We will need:

• cabbage - 2 kg
• tomatoes - 2 kg
• beets - 3 kg
• onion - 1 kg
• garlic - 2 head
• carrots - 1 kg
• Bulgarian pepper optional - 0.5 kg
• salt - 2 tbsp
• granulated sugar - 4 tbsp
• sunflower oil - 500 g
• vinegar 9% - 3 tbsp
• cloves - 2 pcs.
• black peas - 5 pcs.

Cooking method:

1. The most important thing in this variant is to chop all vegetables of approximately the same size with a kitchen knife, and especially carrots and beets in thin sticks, so that later they are not hard in the finished dish. Only 150 g of garlic can be passed through a garlic press.

2. Take a large basin or a huge pan and pour refined vegetable oil into it and put the onion first. Fry it until soft.

Important! My grandmother always makes preparations for the winter in an enameled basin, apparently the Soviet times make themselves felt, whoever gets used to it does so))). Nowadays, if you are making a small amount of food, you can use and cook in a slow cooker.

As soon as the onions begin to turn golden, lay out all the other vegetables: beets, tomatoes, bell peppers and carrots; and the cooking process will begin. When the vegetables settle down a little, report the cabbage.

Important! Cook over low heat, stirring the whole fragrant mass with a spoon so that nothing burns and evenly stews everything, about 1 hour.

Do not be alarmed if you see a lot of juice, as it should be, it will all disappear during the cooking process, which is why you should stir often.

And only at the very end, 5 minutes before readiness, put the chopped garlic and vinegar essence.

4. Place the hot blank in sterile jars, roll up with a special seaming machine. Next, turn each jar upside down, wrap and let cool to room temperature.

In summer and autumn, many housewives prepare for the future all kinds of conservation for the winter. Today we have borscht dressing for the winter, delicious, you will lick your fingers! The recipes are simple and the results are great. We open a jar of ready-made products, and in 20-30 minutes you will have a hearty and tasty first course ready. In addition, in summer all vegetables are much cheaper than in winter, there is a clear financial savings.

Borsch preparation with beets and carrots without tomato and pepper

Products:

• 2 kg of beets;
• 2 kg carrots;
• 2 kg of ripe tomatoes;
• 2 kg of onion;
• 100 ml 9% vinegar;
• 4-5 laurels;
• Gram 200 sugar;
• 600 ml of vegetable oil;
• 5 st. spoons of salt;
• 150 ml of plain water;
• Pieces of 20 peppercorns.

For harvesting, you need a large saucepan of 10 liters, jars of 700 g - 10 pieces. The weight of the listed vegetables is given in a purified form, therefore, after cleaning the vegetables, they must be weighed. If such an amount seems huge to you, then you can simply divide the products into half.

1. Peel all vegetables, weigh, grate beets and carrots, you can use a food processor to reduce preparation time.
2. Grind tomatoes in a blender.
3. Many housewives prefer beets in borscht, cut into thin strips, which of course will take much longer.
4. Tomatoes can be smashed in a blender with a skin, or you can peel them. This is also for those who have more time and patience. Here it is up to you to decide how to chop, but even with the skin, the tomatoes are very well chopped and do not spoil the taste of borscht.
5. As for the onion, there are also options: chop by hand, cut into small cubes, or pass through a coarse grater.
6. Pour oil into a large saucepan, put carrots, then beets and onions. Pour in oil, mix thoroughly with a large spoon and pour in 1/3 of water and vinegar.
7. Make the fire small, the vegetables must let the juice go, otherwise they can immediately burn on high heat.
8. As soon as the dressing starts up the juice, increase the fire and wait until it boils.
9. Immediately reduce the heat again, so that the vegetables gurgle slightly.
10. Now you can cover the pan, leave for a quarter of an hour. Be sure to stir twice during this time. Then add tomatoes and all other products.
11. Stir well, cover with a lid and simmer for another 30 minutes. Add bay leaves 10 minutes before the end of stewing vegetables.
12. While the workpiece is stewing, prepare jars and lids, everything should be washed with baking soda and sterilized.

Time has run out, you can carefully fill the jars with winter harvesting, and you don’t need to turn off the fire, just reduce it to a minimum. Immediately close the glass container with a key, turn over and cover.

That's all. In winter, boil the broth, if you cook with meat, without meat it is even easier. Boil potatoes, add cabbage, herbs and billet. Borscht is ready in 20 minutes. Fast, isn't it? Therefore, one day of work is worth it to save time in winter, especially if you have work, children and a husband on your shoulders in addition to home.

In winter, you can cook delicious with this blank.

If the whole preparation does not go away at once, and you are not going to cook delicious borscht again in the near future and are worried that it will not deteriorate, do not worry, just grease the lid with which you will close the open winter preparation with mustard. It will prevent the product from spoiling and prevent the appearance of mold, which often appears in open preservation of tomato paste.

Borsch dressing with bell pepper and tomato paste

This preparation is suitable for lovers of bell pepper. Borscht turns out fragrant, tasty and smells like summer.

Products:

• 1 kg of beets and carrots;
• With half a kilo of white onion;
• 400-500 g of sweet pepper;
• 5-7 cloves of garlic;
• 400 g of tomato paste;
• 250 ml of odorless oil;
• 5 st. spoons of sugar;
• 90 ml of vinegar;
• 3 art. spoons of salt;
• Optional ½ chili pepper.

1. Peel and wash all root crops, remove the stalk and seeds from the pepper.
2. Grind as follows: finely chop the onion and garlic, beets and carrots on a coarse grater or with a sharp knife into thin strips, pepper in a small cube.
3. Pour half the oil into a large saucepan, put the beets, pour in half a portion of vinegar, simmer for 3 minutes, then simmer the carrots for 3 minutes and so on all the vegetables.
4. At the end, pour the remaining oil, add salt and sugar, add tomato paste.
5. Mix everything well, leave on medium heat for 20-25 minutes, stirring occasionally. At the end, pour in the remaining vinegar, let it boil and put it in sterile jars, filling it with the workpiece to the top.

Preparation for borscht with cabbage

Products:

• 1 kg of carrots;
• 2 kg of cabbage;
• 3 beets;
• Faceted glass of oil;
• Gram 800 onions;
• 5 peppercorns;
• 2.5 Art. spoons of salt;
• 2-3 bay leaves;
• ¾ cup of vinegar.

Clean all products, wash well, especially when it comes to root crops that are immediately from the garden.

1. Chop onions in half rings, chop carrots and sweet beets with a grater, chop cabbage with a large sharp knife or on a special grater.
2. Put all the vegetables in a bowl for stewing, pour in the oil, mix so that the oil spreads over all the vegetables. Boil for 10 minutes over medium heat, then add all the other ingredients.
3. Reduce heat slightly and let simmer for 40 minutes. Then pour into clean jars and close quickly.

In winter, all you have to do is boil the meat, peel the potatoes and add greens if desired.

According to these recipes, borsch dressing for the winter turns out to be very tasty, you will lick your fingers, everything is infused, soaked in each other's juices. And if you consider how much time and money it saves in winter, it’s beauty at all!

see more, brewed according to the classic recipe.

Gathered to cook borscht with a jar? I wonder why? Isn't fresh vegetables in borscht more interesting, aren't they available all year round?.. These are tricky questions, because I cook such borscht myself. And I am sure that everything has its place and time.

Canned dressing for borscht for the winter is ideal in three cases.

Who needs a dressing for borscht for the winter?

First case - you don’t have a store nearby where you can buy juicy beets, crispy carrots, tomatoes that smell like summer all year round. The market is far from you, and even if it were close, then carrying a kilogram of this, a pound of this and a couple of grams of this (and in total it turns out to be an unbearable sack) is somehow not funny. In this version, it’s worth going to the wholesale market once a year, buying a bunch of vegetables and bringing them home by taxi, so that later they can be processed and turned into a delicious borscht dressing for the winter, smelling of herbs, tomatoes and freedom.

Second case - you are a terrible lazy person, seeking to minimize any body movements associated with cooking. For you, peeling one carrot is a waste of resources. Dilute mud because of a small beetroot - like an execution. That is why once a year it is worth setting aside half a day to clean a mountain of carrots, a box of beets, process a centner of tomatoes, and then slowly stretch your hand into the pantry for long and cold 3-4-5 winter months, take the first jar of borscht dressing that comes across, defiantly open it and lazily transfer the contents into a saucepan with broth.

Third case not subject to description. You just need to accept it as a fact and not try to understand anything: borscht is rolled into a jar because great-grandmother, grandmother and mother did it. And my sister and godmother do it too. And point.

So, if at least one of the three cases is yours, then my recipe will come in handy: in the bazaars, prices for ground tomatoes smelling of the wind just “fell”, beets filled with juice and became as sweet as possible, carrots are ideal in terms of price-quality ratio. We buy all the necessary products, stock up on a couple of new episodes of our favorite series, drive our family to the park and start.

More

Output - about 6.5-7 liters.

Ingredients

• 2 kg of tomatoes;
• 3 kg of beets;
• 1.5 kg of bell pepper;
• 1 kg of onions;
• 1.5 kg of carrots;
• a large bunch of greens;
• 4 tbsp. l. salt;
• 1 glass of vegetable oil;
• 0.5 cups of sugar;
• 0.5 tsp citric acid;
• 150 ml of table vinegar;
• 0.5 l of water.

How to prepare dressing for borscht

Well, are you ready? We start to create and dream.

BEET. Let's start with it, this is the most laborious. Beets, beauty and queen, require special attention. First of all, of course, we clean it and wash it. But then we begin to lovingly cut with a knife into long thin sticks. You can, of course, just grate it, but this is not serious in relation to beets - she is a noble lady with us, stereotyped treatment is not welcome with her.

CARROT. It’s easier with carrots - washed, peeled, grated. Any size - as you like. However, it is possible with blocks, blocks - but this is if you have a couple more fresh episodes from "Dr. House" or "Grace's Anatomy".

PEPPER. Pepper is a very simple comrade: after removing the stalk, cut it into thin strips.

TOMATOES. Tomatoes, of course, should be peeled. Of course, it’s necessary to tinker, but it’s not at all difficult: make a light cross-shaped incision on each tomato, pour boiling water over it. After 2-3 minutes, drain the water and absolutely simply remove the skin.
Cut the tomatoes into small cubes.

ONION. Clean, cut into small cubes.

GREENERY. Grind, removing the stems.

Stew vegetables. We heat up the pan. Pour a little oil and fry the onion until golden. Transfer to a large saucepan.

We wipe the pan with a paper towel to remove the remaining onion cubes (otherwise they will just burn), pour in the oil, heat up and fry the carrots. In a saucepan.

We wipe the pan, add oil, fry the bell pepper. In company with onions and carrots.

In order for the beets to retain their bright saturated color, add citric acid when frying.

Wipe again, top up again. This time it was the turn of the beets - and here everything is somewhat more complicated (she's the queen, remember?). First, fry, but with the addition of citric acid (it will help maintain a bright saturated color) and sugar (a subtle caramel flavor is great!). When the beets are soft, add the tomatoes. Fry for another 3-5 minutes, after which we transfer everything to the pan with the rest of the vegetables.

We roll up. Salt, add water and simmer over low heat for about 15 minutes.
At the end add vinegar, once again bring to a boil, after which we lay out the dressing in small sterilized jars (for me, 300 ml is optimal - just for one pan of borscht).

We cover with sterilized lids, roll up, turn the jars over and wrap them in blankets. After a day, the dressing can be transferred to the pantry, where it can be stored, using as needed.

What else is added to canned borscht dressing

If desired, you can add cabbage to the dressing, stewing it along with all the vegetables.

In addition, the following additives perfectly complement the taste of borscht in a jar:
- celery root;
- parsley and parsnip root;
- bay leaf, black pepper;
- garlic and a little chili pepper;
- zucchini;
- prunes or plums;
- applesauce.

Tasty winter borscht! Both in a jar and in a bowl.

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.

Borsch dressing with cabbage is a very practical preparation. In winter, it is enough to boil potatoes in broth, and then lay out a jar of the workpiece. That's all, a minimum of labor costs, and a delicious and fragrant borscht is ready! Recipes for delicious borscht dressing for the winter with cabbage are waiting for you below.

Borsch dressing with cabbage

Ingredients:

• white cabbage - 2.7 kg;
• beets - 4 kg;
• onion - 1.5 kg;
• carrots - 1.5 kg;
• parsley - a bunch;
• Bulgarian sweet pepper - 800 g;
• tomatoes - 2 kg;
• parsley (root) - 300 g;
• bay leaf - 4 pcs.;
• sugar sand - 80 g;
• allspice peas - 5 pcs.;
• black peppercorns - 8 pcs.;
• vinegar 9% - 150 ml;
• table salt - 100 g;
• refined vegetable oil - 450 ml.

Cooking

We pour over the tomatoes with boiling water, carefully remove the skin from them, and finely chop the flesh. Grind the peeled beets into strips, place in a large frying pan, in which half of the vegetable oil was preheated. First, fry the beets over high heat, and then cover with a lid and simmer for 10 minutes over low heat. We clean the pepper and chop it into fairly thin strips. We chop the onion in half rings, and chop the carrots and parsley root into thin strips. We chop the cabbage. Mix all vegetables. Add chopped greens, oil, spices, salt and sugar. Mix everything well and simmer under the lid for about 40 minutes, stirring occasionally. 5 minutes before the readiness, pour in the vinegar. We distribute the hot mass over steamed jars and roll them up with boiled lids. Then turn upside down, wrap and let cool.

Borsch dressing with beans and cabbage

Ingredients:

• onion - 2 kg;
• bell pepper - 1 kg;
• carrots - 2 kg;
• raw beans - 700 g;
• water - 2 glasses;
• ripe tomatoes - 4 kg;
• beets - 2 kg;
• refined vegetable oil - 500 ml;
• white cabbage - 4 kg;
• salt - 150 g;
• vinegar essence - 30 ml.

Cooking

Pour vegetable oil into a saucepan. We warm it up well, spread the chopped onion and fry over high heat until golden brown. Reduce the heat to about medium, add the grated carrots and chopped tomatoes. Let the mass boil well. Then we spread the chopped beets, boil for 5 minutes and pour in the cabbage. At first it will seem that there is too much of it, but during the cooking process it will shrink. When this happens, put the chopped sweet pepper. If the vegetables are not too juicy and gave little juice, pour in water. Then we add some salt, cook for about 20 minutes. Pour in the vinegar essence, the beans boiled in advance and turn it off, the dressing is ready!

Borscht dressing with cabbage without vinegar

Ingredients:

• white cabbage - 1.5 kg;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.;
• red bell pepper - 3 pcs.;
• natural - 1.5 liters.

Cooking

Sweet pepper wash and clean. Shred the cabbage in any convenient way. Cut the pepper thinly or chop into long strips. Let the prepared tomato juice boil, pour cabbage, pepper and spices into it. After boiling, boil for 5 minutes, and then distribute it in sterile jars, roll it up, put them upside down and wrap them with something warm. Borsch dressing with bell pepper and cabbage is best stored in the cold.