Preparation for borscht for the winter: simple recipes for making borscht seasoning with cabbage, beets, without vinegar in jars

Classic borscht in a jar

The recipe for a simple preparation of classic borscht for the winter with beets and cabbage will greatly simplify the preparation of fragrant soup.

Ingredients:

• 1,5 kg of cabbage;
• 1,5 kg beet;
• 20 g of garlic;
• 1 kg carrots;
• 250 ml of water;
• 100 g of vinegar (9%);
• 1 kg of tomatoes;
• 200 ml of vegetable oil;
• 800 g onions;
• 120 g salt;
• Xnumx g of granulated sugar.

Step-by-step recipe:

1. Prepare, wash vegetables, remove inedible parts.
2. Pass the chopped vegetables through a meat grinder or food processor.
3. Chop heads.
4. Fry onions with carrots.
5. Take a large saucepan, put the vegetable mass in it, add the fried onions with carrots, garlic. Mix.
6. Cook for about 15 minutes.
7. Pour in oil, water, salt. Enter vinegar and sugar.
8. Simmer the salad over low heat, stirring until tender.
9. Readiness to determine the softness of vegetables.
10. Pour the salad into sterilized jars. Roll up.

Video “Borschevka for the winter”

From this video you will learn the recipe for a delicious preparation for borscht for the winter.

Options for canned beetroot

Beetroot for the winter can be prepared from a different set of products, but beets will definitely be in the composition.

Dressing without cabbage in a slow cooker

There are housewives who do not like cabbage in borscht. You can cook twists without this vegetable. In terms of taste, they are in no way inferior to the previous version.

List of ingredients:

• sweet pepper – 500 g;
• tomatoes – 2,5 kg;
• beets – 500 g;
• vinegar – 7 st. l .;
• salt – 2 Art. l .;
• granulated sugar – 3 tbsp. l .;
• vegetable oil – 1 multi-glass.

How to cook:

1. Wash and clean vegetables first.
2. Grate carrots on a grater.
3. Chop the onion into straws.
4. Put the carrots and onions in the multicooker bowl and turn on the “Extinguishing” mode.
5. Remove seeds from peppers, chop into strips.
6. Chop the beets.
7. Scroll the puree from the tomatoes.
8. Add the rest of the ingredients to the stewed carrots and onions.
9. Salt, add sugar.
10. Continue simmering for about an hour.
11. Before finishing, pour in the oil and vinegar.
12. Fill the container for preservation with salad, put away for storage.

With beans

Borscht with beans is hearty and practical. Legumes are a great substitute for potatoes. In addition to dressing for borscht, this salad can be a great snack or dinner. Any beans will do, but not canned.

You will need:

• 1,5 kg beet;
• 1,5 kg of onions;
• 2 kg of tomatoes;
• 1,5 kg carrots;
• 1 kg of beans;
• 1 kg of bell pepper;
• 250 ml of oil;
• 2 Art. l salts;
• 50 grams of sugar;
• 8 art. l. vinegar.

Preparation:

1. Soak beans overnight.
2. Boil the soaked beans until soft, but do not overcook.
3. Prepare and wash vegetables. Blanch the tomatoes.
4. Grind root crops in any convenient way.
5. Tomatoes and peppers cut into cubes.
6. Put the prepared mass into a large container.
7. Add water, butter, sugar, salt. Cook for 20 minutes while stirring.
8. Add beans, vinegar to the boiled mass, simmer until tender.
9. Roll the hot billet into jars.
10. Store in a cellar or any cool place.

With bell pepper

The sweet bell pepper will make the soup special. You can use red and yellow variety.

Components:

• bulgarian pepper – 1 kg;
• carrots – 1 kg;
• beets – 2 kg;
• ripe tomatoes – 1,5 kg;
• greens – to taste;
• onion – 1 kg;
• Vegetable oil – 250 ml;
• sugar – 150 g;
• salt – 70 g;
• vinegar (9%) – 200 ml;
• water – 400 ml;
• spices – to taste.

Method of preparation:

1. Rinse and clean vegetables.
2. Cut the pepper in half, remove the seeds, cut into cubes.
3. Peel the onion, chop into small cubes.
4. Grind the rest of the ingredients in a meat grinder or blender.
5. In a large container, mix the vegetable mass, except for the pepper.
6. Put on the stove, pour in the oil, simmer for a quarter of an hour.
7. Add pepper, bring to a boil. Add water, sugar, salt.
8. Simmer another 25 minutes. Before the end of cooking put greens.
9. Arrange the mixture in prepared jars, roll up.
10. Store borscht in a cool place.

Borscht for the winter without vinegar

Beetroot soup, cooked according to a recipe without vinegar, can be fed even to small children.

Ingredients:

• beets – 2 kg;
• sweet pepper – 1 kg;
• carrots – 1 kg;
• Tomatoes – 1 kg;
• onions – 1 kg;
• salt – 2 Art. l .;
• 2 Art. liter. sugar;
• 200 ml of sunflower oil.

Stages of preparation:

1. Rinse vegetables, peel.
2. Grate root vegetables.
3. Chop tomatoes and peppers into cubes.
4. Cut the onion in any way.
5. Stir the mixture, boil for 20 minutes.
6. Add salt, sugar, pour in oil.
7. Simmer while stirring for another 15 minutes.
8. Preserve, wrap in warmth.

With green tomatoes

If there were a lot of green tomatoes in stock, then they can be used to prepare dressing.

You will need:

• 3 kg beet;
• 2 kg of green tomatoes;
• 1 kg of onions;
• 1 kg carrots;
• 2 heads of garlic;
• 5 Art. liter. sugar;
• 1,5 Art. l salts;
• 1,5 st. l. sunflower oil;
• 1,5 tsp vinegar essence.

Cooking process:

1. Grind all vegetables in any convenient way.
2. Take a large saucepan, add the vegetable mass, except for the garlic.
3. Add salt, sweeten.
4. Put the container on the stove, simmer for about an hour.
5. Grind the garlic in a garlic press.
6. Add garlic, add vinegar, cook for another 15 minutes.
7. Transfer the finished dish to jars, preserve, let cool.

Green tomatoes make the appearance of borscht unusual and appetizing.

Branded gas station from Alla Kovalchuk

Borsch dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare, the soup based on it is cooked for about half an hour. The workpiece can be used to prepare sauce for pasta, cabbage rolls, stuffed peppers, eat as a salad.

Regarding cooking:

1. Prepare vegetables, wash and peel.
2. Grate 1,5 kg of beets and 500 g of carrots on a coarse grater.
3. 500 g of Bulgarian pepper of a multi-colored variety, crumble into cubes.
4. Grind 500 g of onions.
5. Finely chop the greens.
6. Pour boiling water over 0,5 kg of tomatoes, peel, chop with a blender.
7. Heat the vegetable oil in a frying pan and fry the beets. Spray with vinegar to preserve color.
8. In the fried beets, add the tomato mass, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until done.
9. In another pan, fry the onion and carrot until light golden brown, add the pepper cubes, fry until tender.
10. Combine the fried vegetables, mix thoroughly, salt, sweeten.
11. Pour in a little water, simmer for another 3-5 minutes.
12. At the end of cooking, add greens, mix thoroughly, arrange in sterilized jars, preserve, put away for the winter.

Spicy borscht seasoning

Fans of spicy food will appreciate the recipe for spicy borscht dressing for the winter.

Ingredients:

• 3 kg beet;
• 3 kg of tomatoes;
• 3 kg of sweet red pepper;
• 2 kg of onions;
• 2 kg carrots;
• 5 heads of garlic;
• 4 pods of hot pepper;
• 2 cups vegetable oil;
• 1,5 cup of sugar;
• 5 Art. l salts;
• vinegar – to taste.

Method of preparation:

1. Scald tomatoes with boiling water, peel, twist in a meat grinder or mash with a blender.
2. Drain the tomato mass into a large container, pour in the oil, add sugar, salt, bring to a boil.
3. Chop pepper, onion.
4. Cut into strips carrots and beets.
5. Remove the seeds from the bitter pepper, chop with garlic.
6. Supplement the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring occasionally.
7. At the end add hot pepper and garlic.
8. Darken for another 5 minutes.
9. Spicy seasoning is ready. You can roll up for the winter and enjoy the spicy taste.

Tips for housewives

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of an unsightly shape – small beets, crooked carrots, which make no sense to store.

Beets must be included in this dish. What ingredients to supplement it, it’s up to you. It can be onions, carrots, tomato paste, cabbage and even potatoes.

The algorithm for preparing borscht from a blank:

1. Boil meat broth.
2. Add potatoes, cabbage as desired.
3. Pour dressing salad into soup.
4. Boil.
5. Sprinkle with fresh herbs in a bowl.
6. Serve with mayonnaise or sour cream sauce.

Some fresh vegetables don’t last all winter, but they’ll last the entire winter season when harvested. But it is better to harvest the seasoning in the fall, when the vegetables still contain the maximum amount of useful vitamins and juices.

In order to delight the household with a delicious rich soup all winter, we recommend preparing jars of dressing this season.