Dressing for borscht for the winter - simple recipes. Dressing for borscht with beets for the winter - the best step-by-step recipe Dressing for borscht for the future for the winter

Borscht dressing for the winter is especially respected by those housewives who do not like to spend a long time in the kitchen. This preparation includes almost all the ingredients needed to prepare a hearty first course. All that remains is to cook the broth and add the dressing - that’s all, the dish is ready.

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

The dressing is not only tasty and very bright, but also retains most of the beneficial substances for which these root vegetables are famous.

Ingredients (for 5 jars of 700 ml):

a kilo of beets and carrots;
the same amount of tomatoes and onions;
320 ml refined oil;
half a cup of granulated sugar;
55 ml table vinegar;
75 g spoons of salt;
7 spicy peppercorns;
three bay leaves;
80 ml water.

Cooking method:

Tomatoes can be chopped in a blender or peeled and chopped with a knife.
It is better to grate the beets and carrots on a regular grater or use a food processor and a Berner grater, with which you can cut the vegetables into thin strips.
You can chop the onion with a knife, pass it through a meat grinder, or use the already designated grater.
Place carrots and other vegetables in a saucepan, pour half the oil along with 1/3 vinegar and water, and put it on the fire. As soon as the vegetable mass begins to bubble, cover it with a lid and simmer for 15 minutes.
Then add the tomatoes, pour in the remaining water and vinegar, and simmer for half an hour. 10 minutes before readiness, add bay leaf, salt, sweetener and allspice.
Distribute the finished dressing into jars along with the juice, roll up, wrap and leave in the room until it cools.

With the addition of tomato paste for the winter

If you cook borscht with tomato paste, you can safely use it to prepare a first dish for the winter.

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

Ingredients:

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

Cooking method:

Grind onions and root vegetables in any way - using a regular grater, a Berner grater or using a meat grinder.
Bell peppers can be cut into cubes.
Pour half the oil into the pan. First, we put the beets in it along with half the vinegar, after three minutes we send the carrots there. Simmer the food for three minutes, then add the onion and after another three minutes the bell pepper.
As soon as the last vegetable goes into the pan and five minutes have passed, you can add tomato paste, salt, sugar and pour in the remaining oil.
After 25 minutes, put the vegetable dressing into jars, roll up, wrap and wait to cool in a dark place.

The most delicious recipe "You'll lick your fingers"

Ingredients:

2.5 kg beets;
800 g tomatoes;
350 g of sweet pepper fruits;
300 g onions;
130 g garlic;
1.5 cups refined oil;
half a glass of vinegar essence;
3.5 tablespoons of sugar;
two tablespoons of salt;
half hot pepper.

Cooking method:

Pour a third of the oil into a deep saucepan, add onion cubes and fry until the vegetable becomes soft.
Grate the beets, cut the pepper into strips, and chop the tomatoes in a blender.
Add tomato puree, beets and finely chopped hot peppers to the onions. Sprinkle everything with salt and sweetener, pour in the rest of the oil and simmer for an hour.
Then add sweet peppers with chopped garlic and cook the dressing for another 20 minutes. A couple of minutes before cooking, add vinegar.
We roll up the hot dressing in sterilized containers, wrap it and let it sit for 24 hours.

Dressing for borscht with cabbage in jars

Borscht dressing with cabbage for the winter is a great way to preserve the taste, aroma and vitamins of summer vegetables. At the same time, in winter it will take much less time to prepare borscht. Many people think that making such preparations is pointless, because vegetables are sold all year long... However, thrifty housewives think a little differently, because in winter vegetables increase in price, and their taste is no longer the same.

Ingredients:

a kilo of beets and the same amount of tomatoes;
0.5 kg of carrots and bell peppers;
0.5 kg of onion and cabbage;
130 ml vegetable oil;
a spoonful of salt and sugar;
seven garlic cloves;
three spoons of tomato puree.

Cooking method:

You can cut the vegetables the way you are used to preparing them for borscht. It is convenient to cut the onion into cubes, and the pepper into strips. It is better to remove the skin from the tomatoes and chop the pulp randomly. Just chop the garlic with a knife. Three beets on a grater. Shred the cabbage.
Place the onion in a pan with oil, fry it for five minutes, then add the carrots. After another five, add the peppers along with the tomatoes and simmer a little more.
Afterwards, add the beets and season the mixture with salt, vinegar and sugar. Stir and simmer the dressing for half an hour.
After this time, add cabbage with garlic and tomato paste. Simmer the mixture for another ten minutes, then put the hot vegetable mass into jars, roll it up and wrap it in a blanket.

How to cook without vinegar

Dressing for borscht is a very convenient way to preserve it for the winter. Especially when you need to quickly cook a hot first dish.

Many people do not like such preparations because of the vinegar present in them, but you can prepare borscht dressing for the winter without it.

Ingredients (for 6 jars of 500 ml):

1.7 kg beets;
850 g carrots;
850 g bell pepper;
450 g onions;
750 g tomato;
half a glass of oil;
two spoons of granulated sugar;
1.5 tablespoons of salt.

Cooking method:

Let's start with tomatoes. We peel them, grate them or grind them using a meat grinder. Place the tomato puree in a saucepan along with salt and simmer for 20 minutes.
Then, at intervals of three minutes, add the remaining vegetables in the following order: first grated carrots, then diced sweet peppers, and then chopped onions.
Grate the beets and place them in the frying pan. Pour in the oil and a spoonful of lemon juice, simmer for five minutes, and then transfer to the pan with the rest of the ingredients. Pour in the remaining oil and simmer the almost finished composition for another ten minutes.
Distribute the finished dressing into sterilized jars, roll up, wrap and after cooling, store in a cool place.

With tomatoes in a slow cooker

It is easy to make a preparation for borscht from any vegetables, but the main thing is that it must contain tomatoes and beets. They are what give borscht its bright, rich color and aroma.

Ingredients:

1.6 kg beets;
2.2 kg tomato;
three tablespoons of vegetable oil;
30 g sugar and salt to taste.

Cooking method:

We pass the beets through a grater, and grind the peeled tomatoes in a blender.
Pour oil into the bowl of a kitchen appliance, place the beets and in the “Frying” mode, fry the vegetable for ten minutes.
Then add tomato puree, and as soon as the vegetables boil, add salt and sweetener. Select the “Stew” option and set the timer for 1 hour 15 minutes.
Place the vegetable dressing in prepared containers, close and cover tightly, and leave overnight. Store for no more than 5 months in a cool place.

Borscht dressing for the winter with beans

Many housewives use beans in making borscht. This ingredient makes the dish rich and high in calories, and can even replace meat. The recipe for such a dressing will be especially appreciated by vegetarians and people who observe Lent.

Ingredients (for 8 cans of 0.5 liters):

one and a half kilos of beets and tomatoes;
half a kilo of onions, peppers and carrots;
260 ml odorless oil;
320 g beans;
95 ml vinegar;
half a glass of sweet sand;
spoon of salt.

Cooking method:

Cover the beans with cool water and leave overnight. Then change the water and cook the beans until tender.
Grind the beets and carrots, chop the onion into cubes, cut the pepper into strips, and grind the tomatoes in a blender.
In a deep saucepan with oil, start preparing the dressing. First, lay out the grated tomatoes, and as soon as they boil, add the beets and pour in half the vinegar so that the vegetable does not lose its rich color.
After ten minutes, add carrots and onions, and after another ten minutes, add pepper, beans and all bulk ingredients. Simmer vegetables for 20 minutes. A couple of minutes before it’s ready, pour in the remaining half of the acetic acid.

Ingredients:

230 g sorrel;
320 g beet tops;
60 g dill.

Cooking method:

Chop the dill, tops and sorrel, put it in a saucepan, add a spoonful of salt, pour a glass of water and put it on the fire.
Cook the greens for seven minutes and then simply put them in jars. We roll up the pieces and store them in a cool place.

For borscht dressing, use only young, juicy and bright vegetables with thin skin. This is the only way your preparation will turn out healthy, tasty and aromatic.

Ingredients:

Beetroot - 2 kilograms
Onions - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice – 500 ml
Hot pepper - 1 piece
Garlic - 5 cloves Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons

Preparation:

What I like about this wonderful dressing for borscht “Torchin at home” is that you can not only quickly cook borscht and “don’t cry over onions,” as they say in the familiar advertisement, but also that this dressing can be used Just spread it on some bread and have a quick refreshment while our borscht is still in the cooking process.

Dressing for borscht for the winter

Ingredients:

3 kg beets
1 kg onions
1 kg carrots
3 kg sweet pepper
2 kg tomatoes
1/2 tbsp. l. Sahara
1/4 tsp. citric acid
150 ml. 9% table vinegar
3/4 cup vegetable oil
3 bay leaves
1 bunch of parsley and dill

Step-by-step recipe with photos:

Prepare products:

Place jars for sterilization. We peel a couple of beet tubers. We take young beets. Why young? We have beets, of course, throughout the year, but it is the young beets that carry the aroma, the color, and most importantly the thickness that is absent from the beets that have already “sat.” Peel the carrots. Young carrots should not be added to the dressing, as they are completely tasteless. It's better to take an old root vegetable. Peel the onions.
Grate the beets on a coarse grater. Grate the carrots. We add about ¼ of the weight of the beets to the carrots. You don't need to put a lot of carrots. It takes away the color from the beets and does not impart any particularly valuable qualities to the borscht.

Cut the onion into strips. It is better to take young onions for dressing. It is very juicy and aromatic. Cut the tomatoes into small cubes or puree them in a blender.

The skin will need to be removed. To do this, we blanch them. Place the tomatoes on the stem and cut the skin on top crosswise.

Pour boiling water for 10 seconds and transfer to cold water for the same time. Cold water, getting under the skin of hot tomatoes, will separate almost on its own and make cleaning easier for us.

2. Preparation:

Sauté vegetables in a small amount of vegetable oil. Sauté the onion first. It is sautéing, not frying. Passaging is slow simmering in oil. And fry over high heat until golden brown. Here we will only have the golden color. Once the onion becomes transparent, add the carrots. After 5 minutes, add beets, then tomatoes and continue sautéing.

Add a little citric acid to balance the taste. But only a little, since we will add vinegar as a preservative, so we must not overdo it with citric acid. Add salt and sugar. The sugar will add flavor to the dressing and the beets will cook faster.

Simmer the winter borscht dressing over low heat for 25-30 minutes. The main rule when stewing beets for borscht is to never cover the container with a lid. It will lose its color. To make the borscht a bright raspberry color, simmer the beets with the lid open.

After 30 minutes, add bay leaf and vinegar. Cook for another 3-4 minutes, add finely chopped herbs and simmer for another minute.

Place the borscht dressing into a pasteurized jar and cover with a sterile lid. There is quite a lot of vinegar in the preparation for borscht, so additional pasteurization is not required. Can be stored in a dry and dark place at room temperature.

Universal vegetable dressing for the winter with beans

This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:

Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150 g.

Yield: 12 half-liter jars.

Preparation:

First soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.

Pass the tomatoes through a meat grinder. Peel the pepper and cut into pieces. Peel the carrots, rinse and grate on a coarse grater. Shred the cabbage.

Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.

In 15 min. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.

Place the prepared dressing in sterile jars, place them on the lids, and wrap them up.

Vitamin borscht dressing

This dressing can be used in winter for first and second courses.

1 kg each of carrots, tomatoes, sweet peppers, onions and herbs (parsley, celery, leeks), rinse well, finely chop and mix thoroughly in a large bowl with 1 kg of fine salt. When the juice appears, put it in sterilized jars, close it with a regular lid, it is not necessary to store it in the refrigerator, you can just store it in a cool place. This amount of vegetables makes 4 liter jars of dressing.

Vegetable soup dressing for the winter

This dressing can be put not only in soup. I use it in preparing main courses instead of salt; I have fresh vegetables and herbs on hand all winter. The amount of vegetables can be changed, the main thing is to maintain the salt balance.
Well, it can be any kind of greens you like. You can also chop celery and hot fresh pepper into the dressing.

Products:

1kg carrots
1kg onions
1kg bell pepper
1 kg of tomatoes.
2 bunches of dill and parsley ~ 300g
500-700g rock salt

Preparation:

Peel all vegetables. Finely chop the onion and pepper, chop the tomatoes into larger pieces, grate the carrots, chop the greens. Now we need to mix it all. To make mixing easier, I put half the ingredients except the tomato and half the salt in a bowl and mix gently. Add the tomatoes and mix gently again. Using your hands is so that you don’t crush the vegetables too much and don’t press the juice out of them. I load the remaining vegetables and salt into the basin and mix thoroughly again. Taste for salt - it should be very salty. Wash the jars with hot water and wipe dry. Place the dressing in jars along with the juice, tamping lightly. Seal the jars with lids and store in a cool place. Stored for three years

Recipe for making pickle soup for the winter

You will need:

1.5 kg fresh cucumbers,
500 g of onions and carrots,
300 g tomato paste,
250 g pearl barley/rice,
125 ml vegetable oil,
100 g sugar,
50 ml vinegar,
2 tbsp. salt.

Preparation:

How to make a preparation for pickle. Chop the cucumbers, place in a saucepan, add grated carrots, chopped onion into half rings, stir. Boil the pearl barley/rice until almost done. Combine the tomato paste and butter, sugar, salt, pour over the vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add pearl barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll up, cover the jars with a blanket, let cool.

By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when preparing dressings for soups in the summer - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

Dressing for borscht and winter soup with tomatoes

We will need:

Onion – 1.5 kg
Carrots (red) – 1 kg
Pepper – 1.5 kg
Tomatoes – 3 kg
Vegetable oil – 0.5 cups (less possible)
Salt - to taste

Preparation:

Peel and dice the onion, put it in heated vegetable oil, fry over medium heat until light golden brown, do not forget to stir so as not to burn.

While the onions are frying, we will wash the carrots, peel them and cut them into thin, beautiful strips; you can also grate them, but the appearance will be worse. Add to the onion and fry, remembering to stir so it doesn’t burn.

While frying the onions and carrots, wash the pepper (it’s better to take it in different colors - it’s more beautiful and tastier). Peel the seeds and cut into large strips (or as usual), add to the onion and carrots and fry again over medium heat until the liquid evaporates.

Now add the tomatoes (here again, there are no definite rules: you can peel them and cut them into cubes, you can twist them through a meat grinder or grind them with a blender) Simmer over low heat for 15-20 minutes from the start of boiling.

Add a couple of tablespoons of salt (without the top), and 5 minutes before it’s ready, taste and add salt to taste.
I don’t add sugar and vinegar - because tomatoes have enough acid. And you look and make it to your liking. I don’t add beets either, because we are preparing a universal dressing for both soup and borscht.

During this time (while the tomatoes are stewing), you need to wash the jars and lids and sterilize them. Place the resulting dressing in jars (to the top), roll them up, and place the neck down under the blanket for 5-6 hours.
Can be stored even at high temperatures.

Recipe for spicy borscht dressing for the winter

Ingredients:

3 kg each of beets, tomatoes and sweet red peppers
2 kg of onions and carrots
6 heads of garlic
4 pods of hot pepper
2 cups vegetable oil
1.5 cups sugar
5 tbsp. salt

Cooking method:

How to prepare borscht dressing for the winter. Remove the skin from the tomatoes, scald them with boiling water, then grind in a meat grinder or puree with a blender, pour the tomato juice into a large saucepan, pour in the oil, add sugar and salt, bring to a boil, add beets, carrots, sweet peppers and onions cut into thin strips, simmer 15 minutes over medium heat.

Remove the seeds from the hot pepper, chop it along with the garlic and add to the vegetables at the end of stewing, stir, simmer for 2-3 minutes, stirring constantly so that the mixture does not burn, because. it will turn out quite thick. Place the dressing in sterilized jars, seal with sterile lids, turn the jars upside down, cover with a blanket and leave for a day. This dressing should be stored in a cool place for up to six months.

Turning the cans upside down after rolling prevents the risk of damage to the product, so it is very important to do this procedure after preparing the dressing. If desired, vinegar (table vinegar) can be added to the dressing in an amount of 50 to 100 ml - to taste.

Winter dressing for borscht with cabbage

Many housewives prefer to prepare preparations for soups. After all, in the summer it is much easier to buy all the necessary products, and you get a ready-made dish that you just need to add to the hot broth and the borscht will be ready within a few minutes.

Ingredients:·

Tomatoes -1 kg; ·
Beetroot - 1 kg;
Sweet pepper - 1 kg;
Carrots - 700 grams;
Cabbage - 1 piece; ·
Onion - 700 grams;
Hot pepper - optional;
Vegetable oil;·
Salt and sugar to taste.

Preparation:

To remove the skin from tomatoes, wash them in cold water, then plunge them into boiling water for a few seconds. After this, immediately cool the tomatoes by placing them in cold water and you can immediately remove the skins. If you do not use tomato paste, then it is best to grind the tomatoes with a blender or meat grinder.

The carrots need to be washed well, peeled and cut into thin strips or grated on a coarse grater - according to your taste.
It is advisable to take burgundy beets so that the taste and color of the borscht is more intense. We cut the beets into very thin strips or also grate them. Finely chop the onion in the same way.

If you like the sour taste of borscht, then you can also add a little vinegar to the necessary ones, which will need to be added to the jars before rolling. However, if you like the sweetish taste of the soup, it will be enough to use ripe tomatoes or tomato paste to season borscht for the winter. Also sweet bell peppers.

Vegetables need to be fried in vegetable oil - first fry the onions, carrots, add pepper, then lay out the beets and pour it all with the resulting tomato juice. Try to simmer the vegetables over medium heat for about 10-15 minutes to prevent them from becoming overcooked.

Shred the cabbage into thin strips. Add the cabbage at the very end and cook for another five minutes. Prepare clean jars and lids, fill them with hot mixture and close immediately. You can roll it up. Turn the jars over, wrap them in a blanket and leave to cool. Store in a dark place to prevent the dressing from losing color.

Borscht dressing for the winter from beets

It’s very convenient in winter - you open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew – it’s a matter of minutes!

Yield: about 12 0.5 l cans

Ingredients:

beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%

Preparation:

Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half rings. Grate the beets on a coarse grater (you can also use the Korean style). Grate the carrots in the same way
Cut the pepper into thin strips. Tomatoes in half rings. Add salt, sugar, vinegar, oil

Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot into sterile jars and roll up. In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.

Dressing for borscht for the winter, which is made with your own hands from fresh vegetables, is a real find that makes life easier. This is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

Soup with this borscht dressing is prepared within a few minutes;
There is no need to dirty your hands and table, and ultimately the entire kitchen;
Use as a separate dish - even just with bread;
If you refuel today (end of summer, beginning of autumn), you can save your family budget;
This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will need:

beets – 2 kg;
tomato – 1.5 kg;
sweet pepper – 800 gr;
onions – 800 gr;
carrots – 1 kg;
sugar – 0.5 cups;
salt - to taste, 5-3 tbsp;
garlic – 50 gr.;
vegetable oil – 300 ml;
citric acid – 0.5 tsp;
table vinegar – 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.

2. Fry deliciously!

Now we need to fry everything. My advice is to use two utensils to save time.

Onions can be fried together with pepper until golden brown in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a tasty dressing, let's take:

beets – 3 kg;
tomatoes – 2.5 kg;
carrots – 2 kg;
onion – about 1 kg;
greens - 3 large bunches;
vegetable oil – 300 ml;
vinegar – 100 ml;
salt – 4 tbsp. l.;
sugar – 2/3 cup;
garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! With this easy and very tasty recipe, your borscht will be praised by the whole family.

On my website there are fresh canning recipes:

In harsh winter conditions, the human body often receives very few beneficial vitamins. This occurs due to a lack of vitamins in fruits that grow in winter. As a result, a person develops vitamin deficiency.

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing made according to a traditional recipe.

Required:

beets - 1 kg;
carrots - 0.5 kg;
cabbage - 1 kg;
tomatoes - 0.5 kg;
onion - 4 pcs;
vegetable oil - 100 ml;
vinegar - 50 ml;
salt and sugar - 20 gr.

Step-by-step instruction:

I wash the beets and carrots and peel them. Then I cut them.
I clean the cabbage from excess leaves and cut it into strips
I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
I pour water into a large saucepan and add oil there, in advance
cooked vegetables and salt and sugar. Stir until the contents of the pan soften.
After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
I put the contents of the pan into sterilized jars.
I place the jars with the preparation under a blanket or blanket for cooling.

A classic borscht dressing without vinegar is an ideal recipe for a housewife who cares about her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real housewife and a beginner in the business can prepare it.

To prepare we will need:

beets - 1.6 kg;
carrots - 900 gr;
bell pepper - 900 gr;
onion - 1-2 heads;
tomatoes - 900 gr;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vegetable oil - 0.5 cups.

Step-by-step instruction:

I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
I cut the pepper into cubes or a cutter and also add it to the pan.
I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
I simmer for another 10 minutes.
I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

And these are not all the blanks, the best ones are below and above in the links:

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

beets - about 2 kg4
sweet pepper, onion - 0.5 kg respectively;
garlic - 1 clove;
tomato juice – 500 ml;
vinegar (either 3% or 9% is suitable - about a quarter cup, a little less);
oil (vegetable) - 1 cup;
sugar - 0.5 cups;
salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (you get a more classic taste of the dressing) and one chili pepper for piquancy.

Preparation:

I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
I grind the cooked ingredients through a meat grinder.
I add tomato juice, vinegar, spices.
Everything should cook in about an hour, remove from heat.

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie food, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Boil a rich broth and add our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and cut vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet peppers. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

Sweet pepper – 3 kg;
garlic – 0.5 kg;
hot red pepper – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 tbsp.

Preparation:

Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic peel to come off well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover with nylon lids.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is simply a storehouse of vitamins and other useful elements during the cold period. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

Carrots – 0.5 kg;
onions – 0.5 kg;
sweet pepper – 0.3 kg;
tomatoes – 0.25 kg;
vegetable oil – 200 ml;
salt – 1 tsp.

Preparation:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then transfer the prepared onion into a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the product. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in the microwave. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Close the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have cooled completely, they can be moved to the basement, cellar or closet.

Read also: Buckwheat soup with chicken - 5 simple recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

Carrots – 1 kg;
onion – 0.5 kg;
vinegar 9% – 2 tbsp. l.;
black peppercorns – 3-4 peas;
bay leaf – 2 leaves;
salt to taste.

Preparation:

Wash and chop the vegetables. Cut the onion into small cubes and grate the carrots on a fine grater. Then simmer over low heat for 30 minutes, adding a few tablespoons of water to the pan. Add spices and add vinegar at the very end.

Interesting to know! To cut onions without tears, you need to place them in the freezer for 10 minutes before cutting. Then volatile substances will not be released as actively.

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

Tomatoes – 0.5 kg;
carrots – 0.5 kg;
bell pepper – 0.5 kg;
onion – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 kg.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

Parsley root – 2 pcs.;
parsley – 200 g;
celery root – 2 pcs.;
celery greens – 200 g;
red hot pepper – 1 pc.;
bell pepper – 2 kg;
carrots – 0.5 kg;
garlic – 150 g;
vinegar – 100 ml;
salt – 2 tbsp. l.

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

Good to know! It will be easier to clean vegetables from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

The borscht dressing is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Bean soup - 10 simple recipes

Required Products:

Beetroot – 2 kg;
green tomatoes – 0.7 kg;
onion – 0.3 kg;
cabbage – 0.5 kg;
garlic – 50 g;
vinegar – 100 ml;
ground black pepper – 1 tsp;
sunflower oil – 100 ml;
sugar – 100 g;
salt – 2 tbsp. l.;
water – 0.5 tbsp.

Preparation:

Peel the raw beets and grate them on a coarse grater. Cut green tomatoes into small slices. Chop the cabbage and chop the onion.

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.

Required Products:

tomatoes – 4 kg;
bell pepper – 1 kg;
onion – 1 kg;
beans – 1 kg;
sugar – 0.5 kg;
sunflower oil – 0.5 l.;
tomato paste – 2 tbsp. l.;
salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until fully cooked. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and tomatoes. Add salt, sugar and sunflower oil to the vegetables. Place on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add the boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and sealed. Next, you need to turn them upside down and leave until the jars cool down. Then move to a cool place.

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. To make the preparation, there is no need to boil, stew or fry anything in advance, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

2018-09-04

Hello my dear readers! Tell me, please, for the love of me, what makes our woman make canned goods from year to year? I will answer this sacramental question a little lower. In the meantime, I’ll tell you that I, too, am susceptible to an epidemic called “Home Canning.” Mine, and many liked it. I hope that a simple dressing for borscht for the winter will be very useful to someone.

So, it would seem that vegetables and fruits from all over the world are available in stores all year round. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. Ah, no! We are not looking for easy ways. In addition, in the summer you have the opportunity to buy, get hold of, or gather vegetables and fruits of absolutely amazing quality from your garden or dacha. Summer beets - with tight sides splashing with juice, tomatoes - sweet, sugary, fragrant, “bred” under the steppe or just country sun. About bell peppers in general you can write doggerel. This wealth will not make borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore, let’s not be lazy, arm ourselves with some kind of kitchen miracle or just a ceramic knife and get started. After all, how many times does it happen that the “breadwinner” looks with pitiful eyes, and we don’t want to bother with cooking. This is where the treasured jar comes to the rescue. " Kribble-krabble-booms! and the summer-smelling borscht is already on the table in a hurry.

Dressing for borscht for the winter - recipes

Beetroot dressing

Ingredients

Weight is given gross.

How to cook

First we prepare the vegetables. In my case, I need to pull the beets out of the garden, clean them from the soil, and wash them with a brush. Such specimens are not uncommon among us. Cleaning the beauty.
Now there are several options for chopping - manually, using some kind of vegetable cutter or food processor. I have an old, proven Burner,
but now, they say, there are others.

I thread the cut piece onto the spokes of the protective hood.

I work hard.

The resulting pieces are nice, but not entirely uniform in thickness. If you love cutting large quantities of beets with a knife, then the sticks will turn out more beautiful. But spending so much time chopping a mountain of beets - sorry.

Place the beets into the pan. I have a vessel with an energy-saving bottom. Pour vinegar, add sugar, simmer under the lid until the beets are soft.

Let's take care of the tomatoes. Throw them into boiling water for 1-2 minutes.

Then cool in cold water.

Remove the skin and pry it off at the top with a knife.
Here they are, cleaned.

Cut into small cubes.

Place on a heated frying pan.

Simmer over low heat until completely soft and maximum liquid evaporation.

My carrots this year are elegant. There hasn't been much rain, so she's more skinny than fat. I clean it with such a convenient thing.

I rub the large ones like beets, and cut the thin ones into narrow strips.
I don't like mixed vegetables grated on a regular grater. If you are used to rubbing, then I have nothing against it.

Peel the onion and chop it into small cubes.

Peel the garlic and chop it into crumbs.

Heat up a thick-walled, preferably cast-iron, frying pan or. Add onions and carrots.

Fry until slightly golden brown, add garlic and stir.

Wash the bell pepper, cut it in half, remove the seeds, cut into strips.

Place in a frying pan and fry the mixture for about 5 minutes over low heat.

Add vegetables to beets.

We also send stewed tomatoes there and add salt.

Add finely chopped dill.

Simmer everything together for 10 minutes (I missed removing the dill, but it’s in the dressing).

Pack in sterile jars.

Roll up with sterilized lids, turn upside down, cover with something warm and leave until completely cool. This will take about a day. All! Beetroot dressing for borscht for the winter is ready!

My comments

If there is little liquid in the beets when stewing, you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
Lard can be replaced with refined sunflower oil.
This version of borscht dressing is the most acceptable for me - all in one bottle. Only without cabbage, potatoes and broth - add them in winter and a very tasty summer borscht is ready!
Beetroot dressing is a very variable preparation. Her recipes may differ significantly from each other. Some people make the twist only with beets - without peppers and tomatoes. In winter, you can add instead, if desired, ready-made lecho from tomatoes and peppers.
Some people even cook for the winter with cabbage, but I don’t see the point in that.
Tomato paste instead of tomatoes is also an option. But it still tastes better with fresh tomatoes.
If you want to make a dressing without vinegar, use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make jars for the winter without beets, peppers and carrots. Also a very good option. After all, sugary, fleshy, aromatic tomatoes are completely absent from the shelves of markets and stores in winter. But somehow I don’t want to season the borscht with “plastic” tomatoes.

Ingredients

A kilo of the best tomatoes;
five to six cloves of garlic;
hot red pepper (optional);
dill, savory, thyme (optional);
salt.

How to prepare dressing for the winter

My comments

Choose the best tomatoes for making borscht dressing. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” beloved by many housewives. “Oxheart” tomatoes and other large-fruited “village” varieties are good.
Do not use spoiled fruits. They can irrevocably ruin the taste of borscht dressing!
I highly recommend putting at least a minimal amount of hot pepper into the preparation. It gives not only spiciness, but also a unique piquant taste.

Dressing for borscht from peppers and tomatoes

A variation of tomato dressing, only with the addition of juicy, meaty bell peppers. To prepare pepper dressing, it is best to take thick-walled, red, aromatic fruits.

Ingredients

A kilo of bell pepper;
two kilos of tomatoes;
hot pepper pod;
salt, sugar to taste.

How to do

It is best to skin the tomatoes, but you can also cook with the skins. Pass clean tomatoes through a meat grinder or powerful blender.
Wash the peppers, cut into strips or put them through a meat grinder.
If you are preparing a dressing from chopped peppers, boil them until half cooked in boiling water.
Cook the crushed tomatoes for thirty-five minutes, add boiled pepper, salt, hot capsicum, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in something warm and cool.
If you prepare a dressing from ground pepper, then cook the tomatoes and peppers together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything is as always.

Hungarian recipe for borscht dressing made from red sweet pepper

This fresh pepper paste can be seasoned not only with borscht, but also with any soup, goulash, or roast.

Ingredients

700 g of fresh fleshy red pepper;
300 g salt;
vegetable oil.

How to do

Grind the seeded pepper in a meat grinder or blender.
Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Add vegetable oil, close with a sterile lid.
Store in the refrigerator or cold cellar. Use only a clean, dry spoon to season borscht or other dishes.

What else can you put in borscht dressing?

All sorts of additives diversify the taste of borscht. Experiment and add your own ingredients to my list.

Recently a good friend called me: “I realized that you are advertising all sorts of kitchen gadgets to support your blog.” So, I bought a food processor and a mixer, and only you are to blame for this. Now we have to use them to the fullest. Otherwise, how can I justify such a purchase to my beloved? Please write some suitable recipes for them, otherwise my hands are itching!” We talked and laughed. I went on to work, and my friend went to the market to buy vegetables for dressing. This is how it happens.

For those who enjoyed our meeting today, I would be very grateful if you share this article with your friends on social networks. Subscribe to blog updates so you don't miss interesting news.

Remember that the best day is today. Good luck! See you again!

Always yours Irina.

After the prosaic recipe, please listen to absolutely magically beautiful music.

Shigeru Umebayashi - Lovers