Borsch dressing for the winter

So that borscht can be cooked quickly and tasty, it is better to prepare and preserve all vegetables in the summer. Dressing for borscht for the winter has a huge number of varieties. There are also many recipes for rolling such canned food. Each housewife can choose the best option for herself in order to pamper her family with delicious borscht.

How to cook borscht dressing for the winter

To prepare the dressing, you need to choose the ingredients and prepare them correctly. First of all, you need a beetroot. These should be table varieties, small in size, since such a root crop retains color better. And also to preserve the color in the workpiece, it is better to add acid. It can be vinegar, tomatoes, as well as citric acid. It all depends on the preferences of the hostess.

For safety, you can sterilize containers with blanks, but sometimes it is quite possible to do without it. Preservation is recommended in glass containers. Banks are also pre-washed with hot water and soda, and also sterilized over steam. All ingredients must be free from disease, rot and mold. Then the workpiece will stand for at least 6 months.

Borsch dressing for the winter with beets

Ready-made borscht for the winter from beets is a godsend for the hostess, as it will save both time and money.

For a classic recipe, you need the following ingredients:

• root crop – 670 g;
• half a kilo of carrots;
• 530 g onions;
• tomato paste – 490 g;
• 2 sprigs of rosemary;
• 3 art. tablespoons of linseed oil;
• a little thyme;
• 45 ml vinegar 9%;
• to taste salt and pepper.

Recipe for making hogweed for the winter from beets:

1. Wash all vegetables.
2. Rub the carrots with beets with a coarse grater, and finely chop the onion.
3. Combine everything in a container for frying and stewing, add oil and put on fire.
4. Fry for 15 minutes.
5. Add tomato paste.
6. Stir, add thyme and rosemary.
7. Simmer for 20 minutes.
8. Approximately 5 minutes before full readiness, add vinegar.
9. Pour into hot sterilized jars.

Roll up and wrap immediately to cool slowly. After a day, you can put in a dark, cool place for storage.

Borschevka for the winter from beets and carrots

This dressing is slightly different in the necessary products, but in the end it turns out no less tasty.

Ingredients:

• 2 kg of root crops;
• the same amount of onions;
• 2 kg of tomatoes;
• 600 ml of sunflower oil;
• 200 grams of sugar;
• 130 g salt;
• 100 ml vinegar 9%;
• 150 ml of water;
• 15-20 black peppercorns;
• 5 lavrushkas.

Algorithm cooking:

1. Pre-prepared root crops must be grated on a coarse grater.
2. Finely chop onion.
3. Grind the tomatoes with a blender along with the skin.
4. Pour half the oil into the stewing container and put the chopped vegetables there.
5. Pour in the second part of the oil and mix everything well.
6. Pour 1/3 of water and vinegar into vegetables.
7. Put on a small fire until the vegetables release juice.
8. Then immediately increase the fire and bring the mass to a boil.
9. Reduce the heat so that the vegetables simmer a little and boil a little.
10. Heat under the lid for 15 minutes.
11. Add tomatoes and the rest of the vinegar with water, as well as salt, sugar and pepper.
12. Mix.
13. Bring to a boil and reduce heat.
14. Simmer over moderate heat for half an hour.
15. 10 minutes before readiness, add bay leaf and mix everything again.

It remains to turn off and decompose into banks. Immediately roll up hermetically, and dressing for lunch with carrots is ready.

Borscht dressing for the winter without vinegar

You can cook borschevka for the winter from beets and without essence. Recipe Ingredients:

• root crop – 1,6 kg;
• 900 g of carrots and bell peppers;
• onion to taste, depending on the amount for borscht;
• 900 g of tomatoes;
• 2 tablespoons of granulated sugar;
• 1,5 tablespoons of table salt;
• half a glass of vegetable oil.

You need to prepare like this:

1. Pour boiling water over the tomatoes and remove the skins.
2. Grind with a blender or on a coarse grater.
3. Put the tomatoes on the fire, add salt, sugar, bring to a boil and boil for about 20 minutes.
4. Grate the carrots on a coarse grater and add to the tomato, boil for 3 minutes.
5. Cut the bell pepper into strips, add to the tomato and carrots, also boil for three minutes.
6. Add finely chopped onion and cook for XNUMX minutes.
7. Grate the root crop on a coarse grater, pass through in a pan with vegetable oil. Add 1 tbsp. a spoonful of vinegar to preserve the color and simmer for 5 minutes.
8. Mix with tomatoes.
9. Add vegetable oil and simmer for 10 minutes.

Arrange the boiling billet in prepared jars and roll up. Dressing without the use of vinegar is ready. Keeps well throughout the year.

Dressing for borscht for the winter with vinegar

Most dressings are made with vinegar though. Regardless of the many ingredients, 9% vinegar is used. It helps to keep the workpiece without problems for the required period. In addition, vinegar helps to preserve the color of the vegetable in the finished borscht and prevents the dish from discoloring.

Pickled beets for borscht for the winter

You can also prepare dressing for borscht for the winter with pickled beets. This is an original and delicious recipe.

Ingredients:

• 2 kg of root;
• half a kilo of onion or white;
• 700 g of tomatoes;
• sweet pepper – 250 g;
• 3 cloves of garlic;
• 6 tablespoons of vegetable oil;
• 2 spoons of salt.

You need to cook a pickled vegetable like this:

1. Cut the onions into half rings.
2. Pepper cut into strips.
3. Fry vegetables until soft in vegetable oil.
4. Put pre-suppressed garlic in fried vegetables.
5. Skin the tomatoes.
6. Process peeled tomatoes with a blender.
7. Peel and grate the root crop.
8. Put the beetroot in a stewing container and pour over the tomatoes.
9. Simmer for half an hour on low heat.
10. Then add all the vegetables and spices and simmer for another 20 minutes.
11. Arrange in banks and roll up.

The recipe can be used for cooking borscht, and for cold beetroot.

Borscht dressing for the winter without tomatoes

You can cook a roast for borscht with beets for the winter and without the use of tomatoes. In this case, you can use Bulgarian pepper, preferably red varieties. Ingredients:

• beets – 760 g;
• carrots – 450 g;
• 600 grams of pepper and onion;
• a bunch of parsley and a bunch of dill;
• 3 Art. spoons of corn oil;
• Vinegar – 40 ml;
• salt and spices to taste.

Cooking algorithm step by step:

1. Finely chop the onion and fry in oil until golden brown.
2. Bulgarian pepper also cut into strips and fry in oil.
3. Peel the carrots and beets, grate them and place them in a saucepan with other vegetables.
4. Add salt, spices, remaining oil.
5. Stew 25 minutes.
6. Vinegar with parsley and dill add a couple of minutes before readiness.

Now you can put it in jars and roll it up in a convenient way. No tomatoes, and the color will be preserved by vinegar.

Borscht for the winter without tomatoes and peppers

In this recipe, ketchup is taken instead of tomatoes, pepper is not needed at all.

Products for the recipe:

• 350 g of beets and carrots;
• ketchup – 6 large spoons;
• onions – 2 pieces;
• 100 ml of water;
• vegetable oil – 3 tbsp. spoons;
• salt and spices to taste.

Method of preparation:

1. Chop the onion and fry until golden brown.
2. Grate root vegetables, put stew with 2 tablespoons of oil over low heat, stirring.
3. Dissolve the ketchup in water and pour the sauce over the beets.
4. Simmer for another 20 minutes until soft.
5. Turn off, mix with onions, add salt and spices, cool.
6. Arrange in bags and leave in the freezer, where the dressing will be stored all year.

Dressing for borscht for the winter without carrots

In order to make a recipe for borscht dressing for the winter with beets, it is not at all necessary to use carrots. Any of the above recipes can be prepared without the use of carrots. But in this case, when cooking dinner, you will have to separately roast carrots, since this root crop is necessary in real borscht.

Borscht for the winter with boiled beets

Ingredients for the recipe:

• root crop – 4,5 kg;
• onions – 2,2 kg;
• 600 g carrots;
• 6 cloves of medium-sized garlic;
• 450 ml of any oil, you can olive, corn or sunflower;
• 2 tbsp. tablespoons of tomato paste;
• 400 ml of water;
• Xnumx g of granulated sugar;
• 2,5 Art. spoons of salt;
• vinegar is enough for 280 ml.

Easy to prepare:

1. Boil a vegetable.
2. Cool grate.
3. Raw carrots also grate, chop the onion.
4. Mix everything, add salt, sugar, sunflower oil.
5. Dissolve tomato paste in water and add to vegetables.
6. Mix everything and put on fire. Boil 14 minutes.
7. Add minced garlic and vinegar.
8. Close the lid and cook for another 8 minutes.

Roll up and wrap up. Gas station is ready, in a day to lower it into the basement.

Borsch with bell pepper for the winter

Bulgarian pepper is successfully used in the preparation of such dressings. It is enough to cut half a kilo of pepper into small strips and stew together with root crops. Pepper adds additional flavor notes and a pleasant aroma. It is recommended to select red pepper varieties.

Borscht with potatoes for the winter in jars

This is not a dressing, but rather a full-fledged borscht, which can simply be diluted with broth and served.

You will need products:

• cabbage – 1 kg;
• potatoes – 1..6 kg;
• 400 g of beets, onions and carrots;
• sweet large pepper – 200 g;
• 1,5 kg of tomatoes;
• any vegetable oil – 250 g;
• 50 ml of vinegar;
• table salt – 2 tablespoons;
• granulated sugar – 1,5 tablespoons.

Cooking borscht in a jar is easy:

1. Cut or grate all vegetables.
2. Fry the onion until transparent.
3. Add root vegetables.
4. Stew 10 minutes.
5. Grind with a blender and add the tomatoes there.
6. Add vinegar, salt and sugar.
7. Add cabbage, peppers and potatoes.
8. Mix and cover.
9. Simmer over low heat for an hour.
10. Arrange in banks and roll up.

In the cold period, dilute with water or broth in a ratio of 1: 2.

Refueling for the winter for beetroot soup with beans

It is necessary:

• tomatoes – 5 kg;
• beets – 2,5 kg;
• 1,5 kg carrots;
• 1 kg of pepper and onion;
• 1,5 kg of beans;
• 400 ml of vegetable oil;
• 250 ml of vinegar;
• 5 tbsp. tablespoons of salt;
• herbs, spices, garlic – to taste.

Cooking step by step:

1. Grind the tomatoes with a blender, grate the carrots and beets, cut the onion and sweet pepper into strips.
2. Boil beans until half cooked.
3. In a bowl, heat the vegetable oil and lay all the vegetables, beans and tomato mass.
4. Salt and stir.
5. Extinguishing should last 50 minutes.
6. Pour greens and vinegar into the resulting mass and warm.
7. Distribute in scalded, prepared containers and seal tightly.

In many recipes, borsch is prepared with beans, and therefore it is logical to make the preparation with beans.

Borscht for the winter in jars: a recipe with tomato paste

Most of these recipes are made with tomato. But in any case, tomatoes can be replaced with tomato paste or even ketchup. If the paste is too thick, it can be diluted with boiled water to the desired consistency. If ketchup or tomato paste is added, then you can omit the tomatoes.

Recipe for borscht dressing for the winter “Lick your fingers” with eggplant

To prepare a divinely delicious preparation, you will need: the root crop itself – 1 kg, a little eggplant and pepper (200 grams are enough), the same amount of turnips and carrots, 50 grams of garlic and sugar, 30 ml of vinegar, a teaspoon of salt, 150 ml of sunflower refined oil.

Stages of preparation:

1. Grate the root vegetables, and cut the eggplant with pepper into cubes.
2. Chop the onion as finely as possible.
3. Put all the vegetables in a container, pour oil and add salt.
4. Put on fire, simmer for 40 minutes.
5. Put all the remaining ingredients and keep on the stove for another 15 minutes.
6. Remove from heat and immediately place in jars.

Roll up and wrap with a warm towel.

Borsch dressing for the winter from beets and apples

This is an original recipe for lovers of good taste. Ingredients:

• 1 kg of root;
• 250 g onions;
• 150 grams of sugar;
• sour apples – 1 kg;
• a tablespoon of salt and vinegar.

Making a blank is easy:

1. Grind vegetables with a meat grinder or blender.
2. Put everything in one container, except for the vinegar.
3. After boiling, simmer for 30 minutes.
4. Pour st. a spoonful of vinegar.
5. Simmer for 7 minutes, seal tightly.

Winter borscht dressing recipe with tomatoes

This is not only a preparation for lunch, but also a full-fledged snack.

Used components:

• tomatoes – 2 kg;
• bulgarian pepper – 1 kg;
• carrots, onions and beets, 800 g each;
• a glass of vegetable oil;
• 2 spoons of salt.

The recipe and the algorithm of actions are simple: chop all the vegetables, put them in a stew bowl and simmer for 50 minutes. Then roll up.

Seasoning for borscht for the winter: a recipe with beet tops

Beet tops are distinguished by a large number of useful substances and borscht also gives a pleasant taste, like other ingredients.

For the recipe you need:

• half a kilo of tops from beets;
• 0,5 kg of sorrel;
• 250 ml boiling water;
• a spoonful of salt with a slide;
• bunch of greens.

Recipe:

1. Wash and cut the tops, sorrel and greens.
2. Put in a saucepan, salt and pour a glass of boiling water,
3. Simmer for 10 minutes and roll up.

This recipe makes a great green lunch.

Preparation for borscht for the winter from beets with garlic

For a spicy recipe you will need:

• 1 kg of tomatoes;
• 1 kg beet;
• 750 g carrots;
• 1 kg of onions;
• 600 g of perc;
• 15 cloves of garlic;
• a bunch of greenery;
• Xnumx g of granulated sugar;
• 160 g salt;
• 400 ml of vegetable oil;
• 9 tablespoons of vinegar.

Recipe:

1. Grind tomatoes until puree.
2. Grate root vegetables.
3. Finely chop the onion and pepper.
4. Combine everything in one pot.
5. Add greenery to this.
6. Pour in salt, sugar, vinegar and oil.
7. Leave on for 1,5 hours.
8. Distribute to banks.
9. Top cover with lids and put in a saucepan with a towel at the bottom.
10. Sterilize the workpiece for 20 minutes.

Then get the cans and roll up. So they stay for a long time.

Universal beet dressing for the winter

Such preservation is advised to use for lunch, but also eat as a cold snack. The products will need the simplest: 2 kg of beets, 1 kg of tomato, turnip and carrot, half as much pepper. And you will also need a glass of any oil, sunflower or olive, to the taste of the hostess, 130 ml of vinegar 9%, 200 grams of granulated sugar and half as much salt.

It’s easy to prepare:

1. Grate root vegetables.
2. Cut the pepper and onion into strips, and mash the tomato.
3. Mix everything together, add salt, sugar, vinegar.
4. Put on fire and cook for half an hour or until the beets are ready.
5. Fill sterilized jars and roll up.

This appetizer can even be smeared on bread.

Preparation for the winter of borscht dressing with herbs

For borscht preparation with herbs, you will need to take more fresh parsley and dill. They must be added along with spices. After the vegetables with herbs have been cooked for 30–40 minutes, they can be turned off and put into jars. In cold weather, such preservation will help to prepare a delicious lunch with the aroma of fresh herbs.

Recipe for borscht for the winter: freezing

For those who want to preserve vitamins as much as possible, it is recommended not to cook the preparation for lunch, but to freeze it. Ingredients for this dressing:

• half a kilo of root crops;
• 3 bulbs;
• 300 g of tomato paste;
• 125 ml of water;
• 4 spoons of sunflower oil.

Step-by-Step Recipe:

1. Boil vegetables until half cooked.
2. Pass the onion until transparent.
3. Boil water and dilute tomato paste.
4. Grate root vegetables.
5. Arrange the vegetables in bags and pour the diluted pasta.

Then put all the bags in the freezer and set the desired temperature for freezing.

Borscht in an autoclave for the winter

There are several required components:

• beets – 1 kg;
• carrots, peppers – 350 g each;
• the same amount of tomato;
• 350 g onions;
• table salt – a spoon;
• Xnumx g of granulated sugar;
• vegetable oil – 80 ml.

The autoclave recipe is simple:

1. Grate root vegetables.
2. Finely chop the rest of the vegetables.
3. Mix all ingredients and arrange in jars.
4. Roll up the jars and place in the autoclave.
5. Pour water so that there is a free space of 9–10 cm.
6. Close the lid and wait for a pressure of 0.4 MPa.
7. Hold the jars for 40 minutes, if they are liter – an hour.

Delicious borscht dressing for the winter is ready, just turn off the device from the network, and when the pressure allows, open the lid and take out the jars.

Borscht seasoning for the winter in a slow cooker

A slow cooker will perfectly help to prepare a roast for borscht with beets for the winter. Ingredients:

• 1 kg of root;
• 2 onion heads;
• 2 medium carrots;
• 2 bell peppers;
• 2 large tomatoes;
• 2 / 3 glasses of oil;
• 100 ml of vinegar;
• salt to taste.

Recipe:

1. Grate the root vegetables, chop the onion and pepper.
2. Chop the tomatoes.
3. Pour oil into the multicooker bowl.
4. Put in turn beets, then carrots, and then peppers and onions.
5. Salt.
6. Set the mode “Frying” for 15 minutes with the lid open.
7. Then close the device for another 15 minutes with the same mode.
8. Pour in the vinegar and oil.
9. Boil on the same program for 7 minutes.
10. Arrange in banks and roll up.

The end result is delicious and fast. You don’t even need to have a stove on hand.

Rules for storing borscht dressing

Borshchevka is stored in a dark and cool room. Storage rules do not differ from other conservation. If this is a frozen version, then it cannot be thawed and frozen several times.

Conclusion

Dressing for borscht for the winter can be prepared in any way, but the basis for it is always beets. For color, it is great to add tomatoes, which can be replaced with tomato paste or ketchup. It is convenient to cook such preservation in the summer, because vegetables are expensive in the cold season. Beet dressing for the winter is prepared quickly and at the right time you get a fragrant dinner.