Preparations for the winter - seasonings for borscht: the best recipes, cooking secrets. How to make seasoning for borscht for the winter with salt and freezing: recipes

A borscht preparation will help you in the winter, without spending a lot of time, quickly cook fragrant borscht.

Preparation for borscht from Mirage

I have a few problems with beets. Firstly, it is poorly stored with us (a cellar in a heated garage), and secondly, some specimens grow to gigantic sizes and are not included in the pan. So, it must be rubbed and frozen. And there is no room in the freezer. And for such beauties there is a way out - to make a preparation for borscht.

• 3 kg beets
• 1.5 kg carrots
• 1.5 kg sweet pepper
• 1 kg onion
• 2 kg tomatoes
• 1 cup refined vegetable oil
• 150g table vinegar (not essences!!!)
• 4 tablespoons pickling salt
• 0.5 cup sugar
• 0.5 teaspoon citric acid
• 0.5 liters of water

Well, I'll start by saying that I did half of the bookmark. Because I do not have such a giant frying pan that it includes 3 kg of beets and 2 kg of tomatoes. But half of the declared layout - that's it. But that's how it was written in an old notebook, which means that I posted it that way. If anyone has a giant dish, you can cook 2/3 of the full layout at a time.

Wash and clean vegetables. Grate beets and carrots on a coarse grater (thanks to the Mulineks electric grater).

Cut the pepper as desired: either into thin strips or into small pieces. I am in pieces. Cut the onion as desired: into strips, half rings, quarter rings. I usually cut borscht with a medium cube. Therefore, I cut it here as well. By the way, cut and did not cry. I took a mouthful of water while chopping and then washing the board with a knife. Here's the way it works! Grind tomatoes through a meat grinder or blender.

Pour a little oil into a frying pan, sauté the onion until soft. Place it in a large saucepan. Pour a little oil, sweet pepper to sweat until soft. And to his bow.

More oil is required for carrots, it quickly absorbs it. We also bring the carrots to softness. A little oil for the beets. She will give more of her juice. Add citric acid and sugar to the beets (I even put more sugar than in the recipe, but this is for my taste). And make it soft. Fresh beets will be ready quickly enough.

When the beets become soft, put tomatoes in it, bring to a slight boil, simmer for 7-10 minutes, stirring occasionally. Then to the pan with all the vegetables. Add water and salt to vegetables. And with a slight boil for 10-15 minutes, stirring, boil. At the very end, pour in the vinegar, mix.

Put the finished dressing into hot sterilized jars, close with sterilized lids. Turn upside down - and under a fur coat until cool. You can also store it in a closet. From half of the written layout, exactly five six-hundred-gram jars turned out.

The gas station is ready. At the right time, add borscht and boil for about five minutes over low heat, so that all borscht products are imbued with their tastes.

Please note that there is salt in the dressing! Therefore, it is necessary to salt the borscht only after adding the dressing.

I don’t put greens in the dressing during conservation - this is a mockery of it. It is better to pour greens directly into a plate. I do not put garlic in this preservation. It tastes spicy, which I don't like. I put the garlic in the borsch already when it is completely ready, the tile is turned off. Then the garlic gives a delicious additional flavor and aroma. I don't add hot peppers. Because not all of us have it shown. I pepper borscht at the very end of cooking. Or everyone who wants to own a plate.

Preparation for borscht from Ksenchik

I used to make this preparation right away with cabbage, but I didn’t like soft vegetables in the soup, so now I’m preparing a dressing without cabbage. In winter, I open 2 jars, add them to meat broth with potatoes - and fragrant borscht is ready, it remains to add greens and sour cream. You can eat this dressing as an independent dish - beet caviar.

• 3 kg beets
• 1-1.5 kg of tomatoes
• 1 kg of onion
• 1 kg carrots
• vegetable oil ml 30-50
• 1-2 tablespoons of salt
• 1 teaspoon vinegar essence
• 1-2 teaspoons sugar (optional)

Wash beets and carrots well and chop on a medium grater (I chopped on a grater for Korean salads). Chop the tomatoes, I grated them on a coarse grater, discarding the skins. You can punch tomatoes with a blender or chop in a meat grinder. Onion cut into half rings or cubes.

In a large saucepan, mix the chopped beets and tomatoes, put on the stove and cook after boiling over medium heat until the beets are cooked. Fry the onion in a hot frying pan with vegetable oil until golden brown, add carrots. Fry carrots, stirring until soft.

Add fried vegetables to the pan with beets, mix. Let the mixture boil for 20-30 minutes, add salt, if necessary, a little sugar. I also add 1 teaspoon of vinegar essence 70%, because. I have all the blanks at home in a dark closet.

Arrange the workpiece in sterile jars, tighten the lids and wrap with a warm blanket until completely cooled.

If you are afraid, then you can sterilize open jars in the microwave for 1-2 minutes.

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.

Canned dressing for borscht for the winter will significantly reduce the time required to prepare the first course. Plus, it's a great way to save most of the vegetables if they don't store well in the cellar. Many housewives even serve the workpiece as a salad with a side dish of meat or pasta.

Beetroot dressing

To make beetroot borscht dressing for the winter tasty, with a rich, beautiful color, you need to choose dense, ripe beets for it. Optionally, you can add cabbage to the list of ingredients in an amount equal to other vegetables.

Ingredients:

• beets, tomatoes, onions, carrots - 2 kg each;
• oil (sunflower) - 0.6 l;
• granulated sugar - 0.2 kg;
• salt - 5 tbsp. l.;
• vinegar - 0.1 l;
• water - 0.15 l;
• black pepper (peas) - 20 pcs.;
• bay leaf - 5 pcs.

Cooking method:

1. Peel all the vegetables from the skin, remove the stalks from the tomato.
2. Grate beets with carrots on a coarse grater to get not very long straws. Pass the tomatoes through a meat grinder or puree with a blender. Do the same with the onion or chop it finely with a sharp knife.
3. Pour ½ part of the oil into a large saucepan, a third (of the total volume) of water and vinegar, add all the vegetables, except for the tomato puree. Thoroughly mix the mass and put to languish on a slow fire.
4. As soon as the juice stands out and the mass cannot burn, increase the heat to maximum, let it boil. Then reduce the flame again, cover the pan with a lid, boil for 15 minutes, stirring occasionally.
5. Add all the remaining ingredients (at this stage we put the cabbage), mix. If you are afraid that the bay leaf will give bitterness, put it 10 minutes before the end of cooking. Optionally, you can add 1 head of chopped garlic, a bunch of fresh herbs.
6. Extinguish dressing for borscht for the winter for another half an hour. Arrange in sterilized half-liter jars, roll up the lids. Turn over, wrap in a warm blanket until it cools completely.

Dressing for borscht with cabbage

If you do not like it when there are a lot of beets in borscht, reduce its amount to 1 kg. Then use the reddest tomatoes for preservation, otherwise the color of the preparation itself and borscht in winter will be pale, not saturated and less appetizing.

Ingredients:

• beets - 3 kg;
• tomatoes, carrots, cabbage, onions - 1 kg each;
• vinegar (table) - 0.23 l;
• granulated sugar - 0.22 kg;
• oil (vegetable) - 0.4 l;
• salt - 0.1 kg.

Cooking method:

1. Clean all main components, wash. Cut the onion and tomatoes into small cubes, chop the cabbage with a sharp knife, grate the carrots and beets on a coarse grater.
2. Place the prepared ingredients in a thick-walled saucepan, pour in the oil. Stir and simmer for an hour.
3. Add remaining dressing ingredients, simmer another 15 minutes.
4. Pour the preparation for borscht into prepared jars, put on sterilized lids, roll up with a key. Turn over, wrap. After cooling, put away for storage until winter in the cellar.

Preparation without vinegar

Preparation for borscht for the winter without vinegar or vinegar essence is perfectly stored, so feel free to use this recipe. If later your first course lacks sourness, add a little citric acid to it.

Ingredients:

• cabbage (white), tomatoes - 1.5 kg each;
• pepper (sweet), bay leaf - 3 pcs.;
• salt - 1.5 tsp;
• black pepper (peas) - 6 pcs.

Cooking method:

1. Wash the tomatoes, twist them into juice through a meat grinder along with the skin.
2. Add salt, mix, put on fire.
3. Boil, lower the flame and simmer for about 15 minutes.
4. Cut the pepper, peeled from seeds and stalk, into thin strips, finely chop the cabbage with a sharp knife or chop with a special grater.
5. Add to tomato juice along with the remaining ingredients, mix. Boil for another 7 minutes.
6. Pour the preparation for borscht into sterilized jars, cover with metal lids, roll up with a special key.
7. Turn over, wrap until cool. Rearrange for storage until winter in the cellar.

with beans

Any beans are suitable for canning this blank: large, small, white, red, dark. The main thing is to soak it first for 5-7 hours, and preferably overnight, so that it swells and cooks faster.

Ingredients:

• beans - 1 kg;
• tomatoes - 2.5 kg;
• beets - 0.7 kg;
• salt - 2 tbsp. l.;
• granulated sugar - 45 g;
• pepper (Bulgarian) - 0.5 kg;
• oil (lean) - 1 tbsp.;
• vinegar (table) - 8 tbsp. l.

Cooking method:

1. Drain the water from the pre-soaked beans, pour in new water and cook the beans until soft. Don't let them crack or crack. Throw it in a colander.
2. Pass the tomatoes through the meat grinder, put on the stove over a slow fire. Remove the foam that appears as it boils. Boil 10 minutes.
3. Peel the pepper from the stalk, seeds, cut into thin strips. Add to tomato juice, pour in oil.
4. While the mass is cooking, grate the beets on a coarse grater, transfer to a saucepan, mix. After 5 minutes, add beans, sugar. Stir and cook for another 15 minutes.
5. Pour in the vinegar, boil for 5 minutes. Pour the blank into sterilized jars, roll up. Put away before winter in the cellar.

Video

The main vegetable in borscht is beetroot, therefore, no matter how many options for this preparation for the winter we come up with, beetroot will remain the same component. Let's get acquainted today with several recipes for borscht for the winter in jars, with cabbage and tomato paste, without cabbage and without tomato paste, with beans, bell peppers, and you will choose the one you like the most. I will tell you how to roll up cans so that they do not deteriorate and do not explode.

It is irrational to cook winter preparations in small quantities, therefore, we will consider a 5 liter saucepan as the minimum volume, to fill which you need about 5.5 kg of raw chopped vegetables. At the output, we will receive either 5 liter cans or 10 half-liter cans, with ready-made dressing.

Salt and sugar for such a volume will be required at least 2 tablespoons, vinegar 9% - 100 g, vegetable oil for frying - half a glass. Spices put, based on personal preferences and taste preferences of the household, but Traditionally, for a 5 liter pan, it will be enough to take 3 bay leaves, 1/2 tsp each. ground black pepper, coriander, 1 tsp each. dried herbs - dill and basil. In the process of cooking, the sour-sweet-salt balance is independently adjusted until a pleasant flavor combination is obtained.

Borsch for the winter in jars: recipes with cabbage and tomato paste

A full-fledged classic version of borscht prepared for the winter will allow you to significantly save time on cooking in the autumn and winter seasons. Canned borscht can be eaten cold, as an appetizer, or cooked as a hot first course.

What should we take:

• Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 liter pan - 1.1 kg each (during frying and cooking, the volume will decrease to the desired one);
• Vegetable oil, table vinegar 9% - half a glass each;
• Tomato paste - 200 g;
• Salt, sugar;
• Bay leaf;
• Ground black pepper;
• Purified water - a glass.

We will prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, potholders.

1. Wash the carrots and beets with a stiff brush, peel the onions, remove the covering leaves from the cabbage fork. Chop all vegetables into thin strips.
2. In a deep frying pan, heat the oil, load the onions and carrots into it, fry them until golden brown, transfer to a saucepan.
3. In another pan, fry the beets a little, send them to the pan with carrots and onions, put the vegetables to stew.
4. Mince the shredded cabbage a little with our hands and sprinkle with a little salt - this way it will come to readiness faster. Put the cabbage in a saucepan, and while the vegetables are stewing, dilute the tomato paste with water.
5. Pour into the vegetable mixture, mix, cover with a lid. Our dressing should boil for 15-20 minutes, after which we put salt, pepper, sugar, parsley into it, mix well and boil for another 10 minutes.
6. At the end of cooking, add vinegar according to the recipe and hot pack the borscht in jars, roll up the lids, turn over, let cool.

In the piggy bank of useful tips: how to close canned vegetables so that they do not deteriorate - carefully process the container and prepare vegetables just as carefully - clean, wash, discard diseased and rotten specimens, keep your workplace and hands clean.

Harvesting borscht for the winter: a simple recipe with cabbage

To create your own author's dressings for the winter, it is enough to find out one basic recipe, and then connect your imagination, take into account the taste preferences of households. We will try a simple recipe for borscht with cabbage for the winter, the preparation turns out to be very tasty when cold, and even fussy people eat borscht from it.

What should we take:

• Beets, carrots, cabbage, tomatoes, bell peppers in a ratio of 2:1:1:1:1 (in kilogram equivalent);
• 3 - 4 bulbs;
• Parsley root;
• Salt, sugar - to taste;
• Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

We will prepare glass jars, lids, a meat grinder, a saucepan, a seamer, potholders.

1. We thoroughly wash the vegetables, peel the carrots, parsley root and beets, grate them on a coarse grater, finely chop the cabbage, peel the onion, finely chop.
2. Remove the seed chamber from the pepper, cut it into strips, chop the tomatoes in a meat grinder.
3. We put all the ingredients in a saucepan, pour in the oil, add salt, sugar, spices and, with constant stirring, we will cook the vegetable mixture for 20-30 minutes, then pack it in clean, dry jars and roll up the lids.
4. Turn the jars upside down, cover, let cool.

Do not forget about sour cream and chopped greens when tasting borscht!

How to roll up beetroot soup for the winter

I suggest you prepare a budget version of dressing for borscht for the winter. In terms of taste, it is in no way inferior to complex recipes. And how to roll up beetroot soup for the winter, so that it turns out both tasty and fragrant, I will definitely tell you.

What should we take:

• Beets, carrots, tomatoes, onions in the proportion: 2:1:1:1 (in kilograms);
• Salt (coarsely ground) and sugar;
• Vegetable oil (of your choice), vinegar 9% - half a glass each;
• Dried basil, dried ground garlic, pepper;
• Bay leaf.

Prepare clean glass jars, lids, pots, pans, seamer, potholders.

1. Wash the vegetables well, peel the onions, carrots, peel the beets, finely chop the onions, grate the carrots and beets, chop the tomatoes finely.
2. We put two large frying pans on the fire, pour oil, fry carrots and onions together in one, tomatoes in the other, as soon as they soften, add beets to them. It is not necessary to fry strongly, the vegetables will reach readiness when stewing.
3. Put the vegetable frying in a saucepan, add salt, sugar, spices and mix well, simmer over medium heat for 15 minutes, stirring constantly so that the mass does not burn.
4. Before the end of cooking, add vinegar to the dressing and immediately pack it in hot dry jars.
5. Seal with lids, turn upside down, let cool.

In the piggy bank of useful tips: to flavor soup dressings, add a little butter to the vegetable mixture at the frying stage, it will give an unusually pleasant taste to the finished hot dish.

If in the summer you prepare some dried mushrooms and grind them into powder, then when cooking the first courses, it is enough to put a couple of tablespoons of mushroom powder into the broth so that the taste of soup or borscht improves significantly.

Student borscht for the winter with potatoes

How nice it is to open a jar of your preparation in winter - an almost ready-made dish and crush it with bread or cook delicious borscht by simply adding boiling water! I will share with you a student recipe for lazy borscht with potatoes in jars.

What should we take:

• Beets, potatoes, cabbage, onions, carrots - equally (in kilograms);
• Bulgarian sweet pepper - 2 pcs.;
• Tomato paste - 0.5 l;
• Vegetable oil, vinegar 9% for half a glass;
• Coarse salt and sugar;
• Dill, parsley leaves, basil, garlic cloves;
• Seasonings: ground pepper, paprika 0.5 tsp each, bay leaf.

We will prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, potholders, a towel.

1. Wash the vegetables with a brush, peel, remove the seeds from the peppers, rinse the greens thoroughly.
2. We cut the potatoes into cubes, carrots and beets into cubes, onions into half rings, peppers into small slices, chop the cabbage into strips, chop the greens.
3. Heat the oil in a frying pan, fry the onion, carrot, pepper in succession. I always stew beetroot with tomato paste or chopped tomatoes, it retains its bright color well due to the organic acids of tomatoes. If necessary, add a little water to the beet-tomato mass.
4. Place the cabbage and potatoes in a saucepan, add the fried vegetables, boil for 15–20 minutes over medium heat, add salt, sugar, chopped herbs, seasonings and simmer for another 10 minutes.
5. At the end of cooking, pour vinegar, mix and pack in prepared jars. Seal with lids, turn over, let cool under a thick towel.

In the piggy bank of useful tips: if you want to know how to make any dish original - do not be afraid to introduce new components into the recipe of vegetable dishes in small quantities: goutweed greens, tops of nettle stalks, young sorrel leaves, garlic arrows, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinia for the winter - from the "roots and tops" of beets, and then use this blank for cold and hot first courses.

Seasoning for borscht for the winter from tomato and sweet pepper

If you have your own crop of tomatoes and peppers, you will probably want to use the excess fruits wisely. Or there are vegetables that are non-standard in shape, small, crooked, which you don’t want to pickle. For such cases, I have a recipe for tomato and sweet pepper seasoning for borscht for the winter. Any fruits will go into business, because. they are still crushed. Let's try to make such a simple sunset. It is better to take half-liter containers for preservation.

What should we take:

• Tomatoes, Bulgarian pepper - equally;
• Salt and sugar - according to your taste (approximately, for 1 kg of finished mass - 1 tbsp without top);
• Ground red pepper - a little to give a slight sharpness.

We will prepare clean, dry jars, lids, a saucepan, a seamer, a towel, potholders.

1. Wash the tomatoes, scroll through a meat grinder or chop in a blender, remove the seeds from the peppers, finely chop. Put the pepper and tomato mass in a saucepan, put on medium heat and cook until the formation of foam stops.
2. At the end of cooking, add salt, sugar, hot pepper. We mix and spread the seasoning in jars while hot, roll up the lids. Turn over, wrap, let cool.

If the tomatoes are not passed through a meat grinder, but simply cut and fried with pepper in oil until cooked, we will get a classic frying for borscht for the winter in jars.

Borscht with canned beans

For vegetarians, legumes - peas, lentils, beans - may well become a source of protein. If we prepare a dressing for borscht with beans for the winter, this dish will come out not only tasty, but also nutritious. I think you will be satisfied with this recipe.

What should we take:

• Beets, tomatoes, carrots, onions, bell peppers - equally (per kilogram);
• Beans - 500 g (white or red - depends on your preference);
• Vegetable oil, vinegar 9% - half a glass each;
• Salt (coarsely ground), sugar;
• Spices and seasonings: ground black pepper - 0.5 tsp, dried basil and dill - 1 tsp each, bay leaf.

We will prepare glass containers, lids, a seamer, a frying pan, a pot, potholders.

1. We pre-soak the beans in purified water in the evening, cook until half cooked in the morning.
2. Rinse vegetables thoroughly, peel, remove seeds from peppers.
3. Scroll the tomatoes through a meat grinder, grate the beets and carrots on a coarse grater, finely chop the onion and pepper.
4. Pour the tomato mass into a deep saucepan, heat it up, lay the beets, and simmer over medium heat.
5. Heat the oil in a frying pan, fry the carrots, onions, peppers in succession, put them in a saucepan, add the beans, add salt, sugar and boil for 20 minutes while stirring, then put all the spices, mix and cook for another 5-10 minutes.
6. At the end of cooking, pour vinegar, mix and immediately pack in glass jars. Seal with lids, turn over, wrap and let cool.

You can use canned beans, but in this case, it must be laid at the very end of cooking.

Delicious winter preparations are not only various pickles and jams. Try to prepare both vegetable mixtures, which easily turn into fragrant borscht in winter, and simple seasonings for your culinary delights. To help housewives - a video with detailed recipes for borscht for the winter in jars, with cabbage and tomato paste, tomatoes and bell peppers.

If you succeed in any seasoning for the winter, beetroot harvesting, be sure to share the recipes, tell us how to cook, how to close something healthy and tasty in jars for the winter!

Read the original recipes for making delicious borscht dressing for the winter. Learn how to make salty seasoning.

In order for your borscht to be as tasty in winter as in summer, you should stock up on borscht seasoning ahead of time. Of course, you can buy all the necessary vegetables for this dish in the supermarket in the cold season, but they will cost much more than in summer. And besides, store-bought vegetables are not as healthy as their own - from the garden.

And by the spring, they will completely lose their vitamins, minerals, and begin to deteriorate. Therefore, harvesting for the winter is one of the best options for winter storage of vegetables.

Recipe for borscht seasoning for the winter with beets

In order to save time on cooking borscht in winter, housewives prepare conservation. Next, we will learn how to make a vegetable dressing with beets.

Recipe:

Components:

• Onion - 425 g
• Carrots - 425 g
• Sweet pepper - 425 g
• Tomatoes - 2.8 kg
• Beets - 425 g
• Vinegar - 45 ml
• Sugar - 45 g
• Vegetable oil - 125 ml

Borscht dressing with beets

Cooking:

1. Take all the vegetables, clean, wash them
2. Pepper, onion chop with a knife
3. Grate the rest of the vegetables
4. Pour tomato juice into a large container, put on gas
5. When the liquid boils, add the beets
6. After 17 minutes, carrots
7. After 24 minutes pepper
8. Then onion, sugar, oil, vinegar, salt
9. At the very end, add greens
10. Then sprinkle everything in sterile jars, roll up the lids

Borscht seasoning for the winter without beets: a recipe

You can prepare dressing for the first course without beets. After all, not every year there is a harvest for this vegetable. Moreover, it often happens that some households do not like borscht with beets.

Recipe:

Ingredients:

• Onion - 5 pcs.
• Carrots - 650 g
• Sweet pepper - 650 g
• Tomatoes - 650 g
• Vinegar - 45 g
• Vegetable oil - 125 ml
• Sugar - 45 g
• Salt - to taste
• Greenery

cooking process:

1. Prepare vegetables: peel, wash, chop
2. Scroll tomatoes through a juicer
3. cut greens
4. Take a container, pour oil on the bottom
5. Put the onions in
6. Let it fry a little
7. Then mix carrots with onions
8. After 14 minutes, sprinkle the pepper
9. After 14 minutes, tomato juice with pulp
10. Add sugar, vinegar, salt
11. Pour out the greens
12. When all the vegetables are well stewed, place them in jars.
13. Roll up gas station for the winter with lids

Borscht seasoning for the winter with tomatoes: recipe

Such a borscht dressing is suitable not only for cooking borscht, but it can also be an excellent addition to second courses, for example, pasta.

Recipe:

Compound:

• Tomatoes - 725 g
• Greens - 1 bunch.
• Carrots - 650 g
• Onion - 7 pcs.
• Garlic - 1 goal.
• Pepper - 650 g
• Citric acid - 1/3 tsp
• Salt, sugar - to taste
• Vegetable oil - 125 ml

cooking process:

1. Peel onions, carrots, garlic
2. Remove seeds from pepper
3. Wash all vegetables
4. Cut tomatoes into 4 pieces
5. Chop the rest of the vegetables
6. Pour oil into container
7. Place the onion there for 16 minutes
8. Then add pepper, grated carrot
9. After 24 minutes, tomatoes
10. Salt, add lemon, sugar
11. Simmer until ready
12. At the end, pour greens into it
13. Put it in banks and roll it up

Borsch seasoning with beans for the winter: recipe

Seasoning with beans is a capricious product. Keep this preservation in a cool place. But borsch, cooked from such a dressing, turns out to be very tasty and satisfying.

Recipe:

Components:

• Carrots - 1.4 kg
• Beans - 1.4 kg
• Tomatoes - 4.5 kg
• Beets - 2.3 kg
• Onion - 900 g
• Pepper - 950 g
• Salt - 4 tablespoons
• Vegetable oil 425 ml
• Vinegar - 125 ml
• Greens - 1 bunch.

cooking process:

1. Clean vegetables and wash
2. Cut the pepper into cubes, like the onion
3. Pass the tomatoes through the juicer
4. Grate beets, carrots (large)
5. Boil the beans
6. Add all other vegetables to the bowl with the beans
7. Pour vinegar, oil, add salt
8. Let it cook for about 55 minutes
9. Add greens at the end
10. Pack everything in jars, and roll up the dressing with lids

Seasoning for borscht for the winter with cabbage

Recipe:

Compound:

• Hot pepper - 1 pc.
• Cabbage - 925 kg
• Beets - 900 g
• Sweet pepper - 925 g
• Onion - 560 g
• Carrots - 560 g
• Tomatoes - 975 g
• Vegetable oil - 175 g
• Vinegar - 55 ml
• Salt, sugar

cooking process:

1. Pass the washed tomatoes through a meat grinder
2. Peel carrots, onions, beets, wash
3. Cut the onion, grate the rest of the vegetables
4. Finely chop the cabbage
5. Wash sweet pepper, remove seeds from it, cut
6. Pour oil into a container with a non-stick bottom
7. Pour onions there, after a while: beets, carrots, peppers
8. Then add tomatoes
9. After a while, place cabbage in a container
10. Add salt, vinegar, sugar, hot pepper
11. When it boils a little, fill jars with dressing and roll up

Seasoning for borscht from pepper for the winter

Sweet pepper gives the first dishes a special flavor. And if you have a large harvest of bell peppers in the summer, then the recipe for canned peppers for the winter will come in handy.

Recipe:

Compound:

• Pepper - 4.5 kg
• Onion - 6 pcs.
• Tomatoes - 2.5 kg
• Vegetable oil - 125 ml
• Hot pepper - 1 pc.
• Vinegar - 45 ml
• Salt - 1 dess.l.
• Dill - 1 bunch.

cooking process:

1. Free the seeds from the peppers
2. Wash it and the tomatoes
3. Cut tomatoes into 4 pieces
4. Peel, wash and cut the onion
5. Sweet pepper cut into 4 parts
6. Place the onion in the hot oil for five minutes.
7. Then add all the remaining vegetables there.
8. Add salt and simmer for 35 minutes
9. At the end, pour the vinegar and add the herbs
10. After boiling, pour into jars and roll up with metal lids

Seasoning for borscht for the winter without vinegar

This seasoning should be stored in a cool place. It can be used not only as a dressing for borscht, but also as an addition to main dishes.

Recipe:

Ingredients:

• Beets - 1.7 kg
• Sweet pepper - 890 g
• Carrots - 890 g
• Onion - 6 pcs.
• Tomatoes - 890 g
• Sugar - 2 tablespoons
• Salt - 1 tbsp.
• Vegetable oil - 65 ml

cooking process:

1. Wash the tomatoes, squeeze the juice in the juicer
2. Put the tomato juice on the fire, add salt, sugar, oil to the pan
3. When the tomato boils, add, cut into rings, onions, carrots, beets (grated on a coarse grater)
4. Simmer until vegetables are soft
5. Then put it in banks and roll up

Seasoning for borscht for the winter: freezing recipes

Frozen vegetables stay in the freezer for a long time. You can cook an excellent first course from them, and the taste of borscht will turn out the same as from fresh vegetables.

Recipe:

Compound:

• Carrots - 3 pcs.
• Beets - 2 pcs.
• Tomatoes - 5 pcs.
• Greens - 1 bunch.

cooking process:

1. Peel carrots, onions, beets
2. Grate the ingredients on a coarse grater
3. Cut the tomatoes into cubes
4. Add chopped greens
5. Mix everything
6. Place in ziplock bags and freeze

Salty seasoning for borscht for the winter

Recipe:

Components:

• Tomatoes - 425 g
• Onion - 325 g
• Carrots - 425 g
• Parsley - 275 g
• Pepper - 425 g
• Salt - 400 g

Process:

1. Prepare vegetables (wash, peel, grate, chop)
2. Mix them in a large bowl
3. Add salt
4. Spread it evenly over the entire surface
5. Send refill to banks
6. Close the vegetables with nylon lids and transfer to the cellar

Seasoning for the winter from vegetables for borscht

Above are many winter dressing recipes for borscht. Now every housewife will be able to choose a seasoning that she and her household will like. After all, everyone cooks differently. Fans of first courses have their own preferences. Someone likes spicy food, and someone with sourness. Therefore, when preparing dressings, these factors should be taken into account. You can adjust the recipes to your liking.

Delicious dressing with round pepper

Video - Seasoning for borscht: cooking secrets