Preparing borscht for the winter in jars recipes. Beet and cabbage dressing in jars is an easy recipe. Beet dressing for Ukrainian borscht

Rich, fragrant and very tasty borscht with cabbage is considered the most ancient soup. It has been prepared since the days of the Roman Empire. And today the main dish does not lose its relevance. "Red" soup is popular in many countries of the world, including Russia. There are many recipes for borscht, but all of them are united by the indispensable presence of beets in the composition. It is this vegetable that gives a beautiful color to the dish.

Cooking borscht is hard work. Classic borsch is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every hostess can find so much time for cooking. That is why savvy housewives came up with a great way to reduce the time interval for preparing borscht - dressing, which includes, if not most of the components, then half of them are definitely present.

With such a preparation, it is possible to cook borscht according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted plus of borscht dressing is the ability to use it as an independent dish, like a winter salad.

The content of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for harvesting. It is permissible to put slightly crushed tomatoes or bursting roots. Spoiled or half-rotten vegetables should be excluded from the composition of the seasoning. Otherwise, the banks will swell, and the blanks will become unusable.

To prepare a quality dressing, you need to follow only two rules.

Any, even the smallest damage from the products must be removed. Cracks, specks are cut off along with a thin layer of unaffected vegetable change.
Moldy products are not used. Moreover, it does not matter which area of the product is infected with mold. Even if the white fluff has affected a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from damage - fungal spores do not die from high temperatures.

Dressing for borscht for the winter recipes

The standard component of borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of cooking dressing - with blue, white cabbage, beans, carrots. Those who prefer savory dishes can try making dressing with apples.

To increase the shelf life, the workpiece is boiled on the stove or languishing in the oven. It is also permissible to use a multicooker for these purposes.

Seasoning is considered a classic. After all, it contains products that are traditionally put in borscht. The basis of the workpiece is beets, tomatoes, sweet red peppers and carrots. Root crops are rubbed on a coarse grater. You can use the "Korean" grater. It is permissible to add garlic or a pod of chili pepper to the workpiece. You can increase the amount of onion or cook seasoning without it at all.

Products:

1000 g of beets;
0.9 kg of carrots and the same number of tomatoes;
0.7 kg sweet pepper (preferably red);
half a kilo of onions;
70 g of table salt;
100 g of sugar;
0.3 l of vegetable oil;
70 ml of vinegar (9%);
3 laurels;
8-10 black peppercorns.

Algorithm:

Remove skins from carrots and beets. Grind with a grater.
Free the pepper from seeds. Cut into thin sticks.
Rinse the tomatoes, put in a cup and pour boiling water for half a minute. Remove the skin, grind with a blender or twist with a meat grinder.
Cut the onions into cubes.
Put all the components in a container (preferably enameled).
Put on the stove. Boil.
Turn on the fire and simmer for 40 minutes.
Sterilize small containers.
Put the hot seasoning in glass containers, cork with lids.
Banks set upside down, wrap, leave to cool completely. Store in the cellar.

This dressing will give an unusual taste to borscht. Blue ones are a healthy vegetable that contains substances that can prevent cancerous tumors. However, the high fiber content does not allow the use of eggplant during exacerbations of diseases of the stomach and intestines. Nevertheless, a couple of jars of such a seasoning for borscht in your arsenal will not hurt.

Products:

a kilo of beets;
200 g blue and the same number of bell peppers;
0.2 kg of onions and carrots;
4-5 large garlic cloves;
50 g of sugar;
30 ml of vinegar;
15 g of table salt;
150 ml vegetable oil.

Algorithm:

Rub the peeled carrots and beets with a grater.
Free the onion from the husk, chop.
Remove the seeds from the pepper and cut into small cubes.
Rinse blue ones, peel if desired. Cut into cubes.
Put the components in an enamel bowl.
Salt, add oil.
Put on the stove. Simmer for about 40 minutes over medium heat.
Add chopped garlic, sweetener, vinegar.
Boil for 15 minutes.
Pour hot dressing into sterilized bottles. Clog.

Such a preparation will come to the rescue if there is absolutely no time to cook borscht. This is almost ready borscht. For a full-fledged soup, you only need to prepare the broth and throw potatoes into it.

Products:

1 kg of beets;
0.3 kg of tomato, bell pepper and carrots;
a kilo of cabbage;
17 g of table salt;
80 g of sugar;
70 ml of 9% vinegar;
80 ml vegetable oil.

Algorithm:

Peel beets and carrots. Grate.
Remove the seeds from the pepper, cut into any pieces.
Finely chop the cabbage.
Pour boiling water over the tomatoes for a minute, remove the skin. Grind into puree with a blender.
Mix all ingredients in a saucepan.
Put on a small fire and simmer for at least 30 minutes.
Arrange the workpiece in prepared cylinders. Clog.

This variation of borscht dressing is suitable for preparing borscht on fasting days or for a vegetarian menu. Cooking time is also reduced due to the fact that there is no need to boil the broth. In addition, beans contain a lot of vegetable protein.

Products:

a kilo of beets;
a kilo of carrots and the same number of tomatoes;
a kilo of onions;
1 and 1/2 cups dry beans;
a glass of vegetable oil and boiling water;
0.5 cups of crystal sugar;
50 g of salt;
5 large spoons of vinegar.

Algorithm:

Soak the beans in cold water for 5-6 hours, it is best to do this overnight. Boil for 20 minutes. Beans should be half raw.
Peel and grate carrots with beets.
Chop the onion.
Remove the peel from the tomatoes. To do this, hold the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
In a deep saucepan, fry the beets, onions and carrots in a small amount of oil.
Add beans, tomato puree, salt, sweeten, pour in oil, boiling water.
Boil over medium heat for 20 minutes.
Pour in the vinegar.
Simmer for another 10 minutes.
Pour hot into sterilized jars. Clog.

Unusual, spicy and sweet and sour borscht dressing is obtained according to this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The blank can also be used as a cold snack.

Products:

a kilo of beets and apples (necessarily sour);
0.25 kg of onion;
25 g salt;
150 g of sugar;
15 g of vinegar.

Algorithm:

Peel the beets, cut into small arbitrary pieces.
Peel the skin off the apples, cut the core, cut into 4 parts.
Free the onion from the husk, cut into large pieces.
Grind prepared vegetables in a convenient way to a puree consistency.
Put fruit and vegetable puree in a saucepan, salt and add sugar.
Put on a small fire. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Enter vinegar. Mix. Simmer another 6 minutes.
Pour hot dressing into bottles. Clog.

Borsch dressing can be made without the use of vinegar. Taste will remain unchanged. Yes, and the seasoning is stored for a long time, like the bite. If there is a desire to give the seasoning a slight sourness, then you can add a little lemon juice or ordinary citric acid in powder to the composition.

Products:

1 kg of beets;
1 kg of carrots;
1 kg tomato;
1 kg of onion;
1 kg of bell pepper;
a glass of odorless vegetable oil;
a bunch of greens;
a tablespoon of salt;
a head of garlic;
hot pepper according to preference.

Algorithm:

Grate peeled beets, carrots and onions on a coarse grater.
Finely chop the pepper.
In a saucepan, heat 2 tbsp. oil and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water, remove the skin.
Grind tomatoes and hot peppers in a puree with a blender.
Add tomato puree to vegetables in a saucepan.
Sprinkle half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and put in the workpiece.
Add chopped greens to the total mass.
Pour in 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Divide the hot seasoning into bottles. Roll up.

A slow cooker will help out if there is not enough free time. Seasoning is prepared simply and quickly. The taste and aroma are not different from those cooked on the stove.

Products:

0.7 kg of beets;
0.5 kg of onion and carrots;
0.2 kg of sweet red pepper;
0.5 kg tomato;
1 tbsp salt;
3 tbsp Sahara;
40 ml of table vinegar;
70 ml vegetable oil.

Algorithm:

Grate peeled carrots and beets.
Remove the seeds from the sweet pepper. Slice.
Remove skin from onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multicooker.
In a separate bowl, combine sugar, vinegar, salt and oil.
Mix the brine well. And add to the vegetable mixture.
Cook seasoning for about 40 minutes in the "Extinguishing" mode.
Pour hot dressing into containers and seal.

This version of seasoning can rightly be called vitamin. Vegetables are not cooked, but frozen raw. This allows you to save almost all useful substances. It is best to freeze the workpiece in bags or containers in small portions, at a time.

Products:

0.75 kg of beets;
0.25 kg tomato;
0.25 kg of bell pepper;
0.25 kg of carrots;
0.25 kg of onion;
50 g of garlic.

Algorithm:

Remove skin from onion. Cut into small cubes.
Cut the tomatoes into pieces.
Peel the carrots, grate.
Free the beets from the peel, grate.
Remove the seeds from the pepper, chop into thin strips.
Chop the garlic with a knife.
Mix all ingredients in a saucepan or bowl.
Divide into pre-prepared sachets in small portions.
Put in the refrigerator for 8-10 hours.
Seal the bags and place in the freezer.

Frozen dressing for borscht with beetroot 2 option

This variation of borsch seasoning is considered the most "lazy". To prepare it, you need a minimum of ingredients and time. Ingredients can be taken in any proportion.

Products:

0.7 kg of beets;
0.7 kg of carrots.

Algorithm:

Peel vegetables. Grate.
Pour into a saucepan and mix thoroughly.
Divide in small portions into bags.
For 8 hours, put the bags in the common compartment of the refrigerator so that the moisture evaporates.
Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that it is not necessary to follow the proportions of the products. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and fragrant.

Delicious borscht dressing video recipe

Hello my dear! So I got to my favorite preparations - this is borscht for the winter. This soup in our country is the most beloved and popular among housewives and their husbands. Moreover, I prefer to do it both with cabbage and without it, so that it would be more varied.

Agree, such preparations save a lot of time and the process of preparing this soup. And most importantly, the recipes are very simple and not so much time is spent on it. But in winter you will need only some 15 minutes to prepare your favorite dish.

By the way, such beets in jars are perfect for a salad. You can just put it on the table directly from the jar, or make it the main dressing for vinaigrette, add more potatoes, green peas, cucumber and you can put it on a hundred.

Therefore, such winter harvesting is useful in everyday life in every sense. Yes, and it contains quite a few vitamins, because all vegetables are saturated with them and will bring them to us during the cold weather. So stock up on vegetables, put on your favorite apron and let's get started!

Advice! It is most convenient to make such preparations in half-liter jars, so that there is enough for one pot of soup at once. The maximum is 1 liter.

I make these preparations more and more often than others, since I like the composition of the vegetables that are included here. Borscht in the winter from such a jar turns out just wonderful and very tasty.

Ingredients:

Beets - 800 gr
Cabbage - 500 gr
Carrots - 500 gr
Onion - 500 gr
Bulgarian pepper - 500 gr
Salt - 2 tablespoons
Sugar - 3 tablespoons
Vegetable oil - 100 ml
Water - 100 ml
Vinegar 9% - 50 ml

Cooking:

1. Chop the cabbage. Peel the carrots and beets and grate on a coarse grater. Peel the onion and cut into half rings. Peel the bell pepper from the stalk and seeds, and then cut into not very large strips. Put everything in a saucepan.

2. Add salt and sugar there. Then add vegetable oil and water. Mix everything and put on fire. Bring to a boil and cook for 20 minutes, stirring occasionally.

3. When the vegetables have been boiled for 20 minutes, pour vinegar into the pan. Mix well again, cook for 1-2 minutes and reduce the flame to a small one.

4. Without removing from the heat, place the vegetables in prepared sterilized jars. Screw the lids on tightly and turn them over. Leave until completely cool. Then put away before winter.

Recipe for dressing for borscht for the winter without cabbage - you will lick your fingers

Also a very good option. I cook it as often as the first one. A slightly different composition of vegetables and it also turns out an excellent beetroot for the winter. From the proposed composition of the products, 7 liters of dressing are obtained at the output.

Ingredients:

Carrots - 2 kg
Beets - 2 kg
Onion - 2 kg
Tomatoes - 2 kg
Vegetable oil - 650 ml
Sugar - 200 gr
Salt - 130 gr
Vinegar 9% - 100 ml
Water - 150 ml
Allspice - 20-25 pcs
Bay leaf - 4-5 pieces

Cooking:

1. Grate carrots and beets on a coarse grater. Onion cut into cubes. Then put the vegetables in a saucepan, add vegetable oil and 1/3 of the vinegar there. Stir lightly, add water and place over medium heat. Bring the vegetables to a boil, cover and simmer for 10 minutes.

2. In the meantime, you can work on the tomatoes. Bring the tomatoes to a puree state with a meat grinder or blender.

3. Now add the tomato paste to the vegetables. You can also already add salt, sugar, the remaining vinegar, peppercorns and bay leaf. Mix everything well and bring to a boil over high heat, then reduce heat and simmer covered for 30-45 minutes (the time depends on the amount of food).

4. Place the borshchevka in sterilized jars and close with boiled lids. Turn the jars upside down and leave to cool completely.

Video on how to cook (roll up) borscht for the winter without vinegar very tasty

This video recipe shows how you can make a wonderful borscht dressing exclusively from vegetables, salt and sugar, without the use of vinegar. Try it, it turns out very tasty.

Ingredients:

Beets - 1 kg
Tomatoes - 4 kg
Carrots - 1 kg
Pepper - 0.5 kg
Onion - 1 kg
Vegetable oil - 300 ml
Salt - 3 tablespoons
Sugar - 1 heaping tablespoon

From such a dressing, you can cook not only a wonderful borscht, but also a very tasty salad that can be eaten with your favorite side dish, for example, potatoes.

Borscht in winter in 15 minutes: preparation of beets, tomatoes, carrots and onions

This is also a good way. It also does not contain cabbage, as in the recipe above, but sweet pepper was added. Before you start preparing it, I always have a struggle in my soul - I don’t know which recipe to start cooking. I just like them all very much and beetroot always turns out very tasty. This option is no exception.

Ingredients:

Tomatoes - 600 gr
Beets - 600 gr
Sweet pepper - 350 gr
Carrots - 350 gr
Onion - 350 gr
Salt - 1 tablespoon
Sugar - 1 tablespoon
Vegetable oil - 250 ml
Vinegar 9% - 50 ml

Cooking:

1. Peel and cut the onion into cubes. Washed and peeled from seeds and partitions, sweet peppers should also be cut into cubes. Peel the tomatoes from the stalk and cut into slices, then pass through a meat grinder or blender. Grate peeled carrots and beets on a coarse grater.

2. Heat the pan, pour 1/3 of the vegetable oil into it. Next add the onion and sauté it until translucent. Then add carrots to it, pour another 1/3 of the oil, mix and simmer for 2 minutes. After that, put the chopped sweet pepper and add the remaining oil. Stir and simmer for 2 more minutes.

3. Put the vegetables fried and stewed in a pan into a saucepan with a thick bottom or a cauldron, put on the stove and bring to a boil. Pour half of the vinegar into the beets and stir so that they do not lose their color. Now it can be added to the pot with vegetables. Then add the twisted tomatoes there and mix well.

4. Salt vegetables and add sugar. Stir and simmer for 30 minutes with the lid closed, stirring occasionally. At the end of cooking, add the remaining vinegar, stir and turn off the heat.

Then put the dressing in sterile jars and tightly close the lids. Turn the jars over and wrap them in a blanket. Leave to cool completely, then put away in the storage of blanks.

Step-by-step recipe for winter borscht with cabbage and tomato paste

According to this option, then it turns out remarkably tasty and rich Ukrainian borscht. I also always roll up a few of these jars for the cold season. The soup comes out just delicious!

Ingredients:

Cabbage - 1 head
Beets - 2 kg
Carrots - 2 kg
Tomatoes - 2.5 kg
Onion - 1 kg
Salo fresh - 300 gr
Bulgarian pepper - 1 kg
Sugar - 2 tbsp. l.
Salt - 2 tbsp.
Vinegar 9% - 6 tbsp.
Sunflower oil - 250 ml
Tomato paste - 3 tbsp.

Cooking:

1. Prepare the products for the salad: chop the cabbage, grate the beets and carrots on a coarse grater, cut the pepper into small strips, cut the onion into cubes, pass the tomatoes through a meat grinder or blender, and cut the bacon into small pieces and fry it until cracklings.

2. Pour vegetable oil into a saucepan with a thick bottom, add onion and fry lightly for 5 minutes. Then add carrots, stir and simmer for another 5 minutes.

3. After that, add bell peppers and twisted tomatoes. Stir and simmer covered for 5 minutes. Next, put the beets there, stir and simmer everything together under the lid for 30 minutes.

4. Then put cabbage, fried bacon, salt, sugar, tomato paste and vinegar there. Mix everything, close the lid and simmer for 10 minutes.

5. Arrange the finished dressing in sterilized jars and roll up with tin lids. Turn them over and cover them with a blanket. Leave in this position until completely cooled.

Borsch dressing with bell pepper and cabbage in jars

Some housewives prefer to put exclusively fresh beets in borscht. If so, this recipe is just for you. You can make a filling without it. Also, neither salt, nor sugar, nor vinegar is put here, but the soup with such a dressing will be simply magnificent. From these products, 6 liters of blanks are obtained and they are stored remarkably all winter.

Ingredients:

Cabbage - 3 kg
Bulgarian pepper - 1 kg
Tomato juice (freshly squeezed) - 3 l
Parsley and dill - to taste
Peppercorns - 10-15 pcs

To get 3 liters of tomato juice, take about 4 kg of tomatoes and run them through a meat grinder or blender. Peel, preferably, in advance to remove.

Cooking:

1. Pour the tomato juice into a saucepan, put on the stove and bring to a boil. As soon as it boils, add peppercorns there and let it boil for 5-7 minutes under the lid.

2. In the meantime, chop the cabbage and cut the bell pepper into cubes. Finely chop all the greens with a knife. In a large bowl, toss all vegetables evenly.

3. After the juice has boiled for 7 minutes, put all the prepared vegetables there and leave the pan on the fire, cover it with a lid. After 5 minutes, the cabbage will give juice and settle a little, then gently mix the vegetables and cover again. Bring the vegetables to a boil, reduce the heat a little and leave it for another 7-10 minutes.

4. Now spread the whole salad in sterilized jars, close with lids, turn upside down and wrap. Leave them to cool completely. Such blanks are stored both at room temperature and in a cool place.

Here are such different recipes, according to which very tasty borscht dressings are obtained, I have prepared for you today. I think you should like it. In theory, it will not take you more than 1.5 hours to cook them, taking into account cleaning and cutting vegetables. And in winter you will spend well, a maximum of half an hour. All you need to do is boil any meat, add potatoes to the broth (or not add) and dressing, not forgetting about spices.

Good luck with your preparations! Bye!

Beetroot dishes are tasty, fragrant and bright. And what else do you need for the winter season, when you want to decorate the table with juicy dishes with the smell of summer? Properly cooked red beets for the winter for borscht.

beets

For canning, it is better to take small table beets without tops, which have a rounded shape and dark red flesh. Beets should be washed well and blanched until half cooked. Then we clean it and cut it into pieces.

crockery

Before proceeding with any sterilization, you need to make sure that the neck of the jar is intact, without nicks. Lids must not be bent. And the jars themselves should be washed with soda with a new clean sponge. The lids must be boiled in water for several minutes, and the jars should be well sterilized.

Banks are sterilized and steamed using a saucepan. Place a metal sieve directly on a pot of water, with jars upside down on top. Water boils, steams, sterilization takes about 15 minutes, after which the jars are placed on a clean cloth.

A convenient way is calcining in the oven. After washing the jars, put in the oven, turn it on 160 C. Heat until the drops are completely dry. You can also sterilize jars in the microwave. Pour water into a jar (about 1 cm) and put in a microwave oven with a power of 700-800 W for 3-5 minutes. The water boils, the jars are steam sterilized. If there are a large number of jars, you need to increase the time span.

In this recipe, we will tell you how to cook beets for borscht for the winter.

Ingredients:

2 kg of beets;
2 kg tomato;
1 kg of bell pepper;
1 glass of vegetable oil;
5 st. l. (9%) vinegar;
7 art. l. Sahara;
2 tbsp. l. table salt;
1 kg of onion.

Cooking:

Cut the peeled onion into half rings, put it in a pan and fry in a small amount of oil until soft.
Rinse the bell pepper, remove the seeds, twist in a meat grinder, also twist the tomatoes and fried onions.
Combine cooked foods in a large saucepan.

Grate the peeled beets on a large grater, put in a saucepan with vegetables, add vegetable oil, vinegar, sugar and salt, cook the mixture, stirring, for about 80 minutes.

Put the beetroot blank in sterilized jars, close with sterile lids.

Beets for the winter for borscht can be prepared according to another recipe. Ingredients needed:

beets - 1.4-1.5 kg;
tomatoes - 1 kg;
celery - 200 g;
carrots - 1 kg;
bell pepper - 1.4-1.5 kg;
parsley and dill - in a large bunch;
salt - 3 tbsp. l.

Cooking:

First, wash and clean the vegetables. Tomatoes are passed through a meat grinder or chopped with a blender. Bulgarian pepper is cut into small strips.
Carrots, beets and celery are rubbed on a beetroot grater. The greens are washed in a large amount of running water and finely chopped.
Put the tomatoes in a large saucepan and put on fire. Simmer the tomatoes over low heat for 10 minutes.
Add beets, carrots, celery, salt, herbs and simmer for 15 minutes.
Ready dressing is quickly poured into cans and rolled up.

Ready-made grated vegetables will save time and will not spoil the manicure. You can cook borscht at any time without any hassle.
Ingredients:

Carrots 3 pcs.;
Beets 2 pcs.;
The packages are sealed.

Cooking:

Beets and carrots are peeled.
Vegetables are rubbed.
Grate vegetables into different bowls.
Put carrots in bags.
Add beets.

Close the bags, releasing excess air. Put in the freezer. Freezing for borscht is very convenient and fast.

Such preparations help not only to cook borscht quickly and tasty, but also to save the harvest grown in the country without loss.

Ingredients:

Beets - 800 g;
Cabbage - 800 g;
Carrots - 500 g;
Onion - 500 g;
Tomatoes - 500 g;
Salt - 2 tbsp. l.;
Sugar - 3 tbsp. l.;
Water - 100 ml;
Vinegar - 50 ml;
Vegetable oil - 100 ml.

Cooking:

Grate the beets on a large grater or chop in a food processor, or finely chop with a knife. Do the same with carrots. Chop cabbage, chop tomatoes, onions.
Everything is placed in a large saucepan, water, salt, sugar, oil are added and cooked for 20 minutes, stirring occasionally. At the end of cooking, add vinegar, mix and place hot in sterilized jars.
The jars are turned over, wrapped in a blanket and the blanks are left to cool completely. To prepare borscht, you need to prepare meat broth, add potatoes to it. When the potatoes are almost ready, add the canned food. Bon appetit!

Preparing pickled beets for the winter begins with the fact that it is necessary to select whole, unspoiled root crops. Cut off the tip, top and clean. Then rinse with water and place in a starter container. Cover the top with a cloth and lightly weight.

To prepare beetroot brine, take a bucket of water and add 0.3 kg of salt.
Beets are poured with ready-made brine so that it is covered with 10-15 cm. Beets are fermented at a temperature of +20 degrees. From time to time, you need to wash the load, remove foam areas and clean the mold.
After 2 weeks, the root culture loses color and the brine becomes ruby red. This sauerkraut is ready and you can eat it.

Such beet blanks are stored in a cool place until they are used. Once used, you can transfer the pickled beets to jars with screw-on lids and place them in the refrigerator.

Ingredients:

beets - 4.5 kg;
onion - 2.2 kg;
carrots - 600 g;
garlic - 6 cloves;
sunflower oil - 450 ml;
water 400 ml;
tomato paste - 2 tbsp. l.;
sugar - 300 g;
salt - 2.5 tbsp. l.;
table vinegar - 280 ml.

Cooking:

Nice big beetroot until ready to cook on the stove. Then let cool, after which you need to clean and chop on the largest grater.
Peeled (raw) carrots are rubbed through the same grater. If the onion is large, then cut it into a quarter of the ring, and if smaller, then half rings.
All these vegetables are transferred to a large wide frying pan, then salt, sugar and sunflower (refined) oil are added to them.
We dissolve the right amount of tomato paste in water and pour everything into a container, followed by borscht dressing. The ingredients are very thoroughly mixed and sent to the included oven.
Boil the dressing for 13-15 minutes, and then add chopped garlic and vinegar.
Stir and cook under a closed lid for another 7-8 minutes on minimum heat.

In jars scalded with steam, we distribute the dressing, roll it up and wrap it with a blanket.

If not everyone in your family loves the taste of vinegar in borscht, prepare the dressing without it, replacing it with more tomatoes. In this case, take a set of vegetables in other proportions:

tomatoes and beets one and a half kilograms;
carrots and sweet peppers - per kilogram.

The technology is different from the first option.

First, prepare the tomato juice through a juicer. Add salt (4 tablespoons), sugar (1 tablespoon), a glass of sunflower oil, bay leaf, ground pepper, cloves to taste and desire. Boil the juice with spices for 20 minutes.
At this time, grind sweet pepper in a blender or meat grinder and add it to boiling juice.
Prepare carrots and beets, grate them on a large grater. Fry in a saucepan separately, as in the usual preparation of borscht. The beets should become soft.
Place the vegetables in a saucepan with juice and cook everything to the desired consistency. Then pour into jars prepared for canning, roll up. Cover with a blanket until chilled.

How, where and how much to store

Workpieces are stored in a cool place. Keep jars of canned beets best in the basement, cellar, refrigerator. It is important to determine a place for each jar, create a suitable climate, and then you can enjoy mouth-watering snacks until spring. You can store it on the balcony, but you just need to avoid frost. Usually blanks are stored for no more than 2 years.

Video recipe

Cook with the heroine of the video!

Thus, you know several recipes for preparing beets for the winter. All of them are easy to prepare, very tasty and healthy.

Preparations for the winter make life much easier for housewives - firstly, they help save money, and secondly, time. Many women prepare everything - vegetables, fruits, dressing for first courses, others go even further - they preserve borscht for the winter in jars in various forms. In winter, they only have to cook the broth, cut the potatoes and put the contents of the jar into the pan. After 10 minutes, they get the finished dish - delicious rich borscht. Do you want to do the same? "Popular about health" will share recipes for such preparations.

Borscht without pepper, canned

First, we will share a recipe for borscht for the winter without pepper. It can be useful for those who did not have this ingredient on hand or for those whose family does not like pepper. So let's get everything ready. necessary: beets - 1 kg, tomatoes - 2 kg, carrots - 1 kg, onions - 0.5 kg, garlic - 6 cloves, cabbage - 1 kg, vegetable oil - 120 ml, vinegar - 60 ml, sugar - 60 g, salt - 20 y.

We wash and clean vegetables. If you like beets and carrots to look beautiful in the finished dish, you will have to spend more time cutting these fruits with a knife. Not ready for the time investment - use a grater. Finely chop the onion heads. Garlic can be chopped or crushed under pressure. Tomatoes are easier to twist in a meat grinder. Finely shred the cabbage.

Pour oil into a hot frying pan, put carrots in it, fry, add onion slices. When this ingredient becomes soft, pour the beets into the pan and roll them in fat. Now we need a voluminous pan or cauldron, where all the vegetables will be stewed, because there are quite a lot of them. We shift everything into it, immediately add salt, sugar, garlic and cabbage, tomato, mix. Having covered the cauldron with a lid, wait for it to boil, then note the time - exactly 20 minutes. Fire is a little above average. Then pour in the vinegar and simmer the mass for another 5 minutes. Conduct a tasting, you may need to add sugar or salt to the dish. If the taste does not require correction, proceed to canning. We distribute everything in sterilized glass containers, cork borscht in jars for the winter. We turn over, cover the container with warm clothes so that it does not cool quickly.

Borscht for the winter in jars without tomatoes

It also happens that they are going to make preparations, but there are no tomatoes. What then? Is it possible to give up on what you want? No, you can make borscht without tomatoes, however, you need tomato paste, you can’t do without it.

We present grocery list: you will need 1 kg of beets, take less onions and carrots - 0.5 kg each, sweet pepper - 400 g, garlic - a head, celery root - 100 g, cabbage - 1 kg, oil - 100 ml, take a teaspoon of citric acid, sugar - 60 g, salt - 20 g, tomato paste - 300 g.

Wash vegetables, clean them. Remove the seeds from the pepper, cut the celery root into small pieces. Grate or chop beets and carrots with a sharp knife. Chop the onion as finely as possible. Pass the garlic through a press. Pepper should be cut into long thin strips. Let's make a pan fry. Pour oil, put carrots and onions there, fry. Add beets, fry everything together again.

We shift the frying into a cauldron or a voluminous stewpan, we also send the rest of the vegetables there - pepper, cabbage, celery root, as well as salt, sugar, citric acid and pasta. Stir, add half a liter of water and turn on the fire of medium intensity. Covering the saucepan with a lid, simmer the mass for 20 minutes (we detect after boiling). If you need a little more water, add, but not immediately, but when the vegetables start juice. We taste the dish, if necessary, add salt or add sweetness. We distribute everything in jars, sterilized in advance, we make a spin.

Similarly, you can make a harvest for the winter without a tomato in a jar and without pepper at the same time. In this case, you will also need pasta or tomato juice. Consider the recipe.

Borscht for the winter in jars without pepper and tomato with potatoes

Oddly enough, some housewives preserve first courses even with potatoes. In winter, having opened a jar, it is simply diluted with broth and boiled for a couple of minutes, after which the dish can be served. Let's cook products: potatoes - 0.5 kg, cabbage - 0.5 kg, beets - 1 kg, carrots - 4 pieces, 5 medium onions, garlic - to taste, a can of tomato paste, vegetable oil - 100 ml, vinegar - 50 ml, sugar - 60 g, salt - 20 g.

We clean the vegetables, rub the beets and carrots on a grater. Finely chop the cabbage, chop the onion in the usual way. We crush the garlic. Peel the potatoes, cut into cubes and put in water. Fry onions in oil, then add carrots and beets to it, fry until soft. Add tomato paste and half a liter of water to the vegetables, simmer for 10 minutes. We shift the vegetables into a saucepan (pot), send cabbage, potatoes to them, add salt, sugar, some spices). If you need to add water, add more so that the potatoes are submerged in the liquid. We are waiting for the boil, cover the pan with a lid, simmer for 25 minutes, then add vinegar and simmer for another 3 minutes. Distribute the hot mass into jars, tighten the lids.

Even if you didn’t have pepper and tomatoes at hand, you can still prepare borscht for the winter. Try any of our recipes. It is not necessary to follow them exactly - you can adjust the amount of ingredients and spices to your liking. The main thing is to bring the products to full readiness and sterilize the container so that the jars do not swell.

Borscht is one of my favorite first courses. Moreover, I know about a dozen recipes for preparing this delicious hearty dish, because in each region borscht is cooked in its own way, using certain ingredients. I once read that there is a special recipe for royal borsch, consisting of about a hundred ingredients. Just think about the taste of this dish!
Well, I’m far from royal borscht with quails and hazel grouse, but every time I try to come up with something original to decorate the taste of my dish. True, the preparation of classic borscht requires time, you cannot cook this dish in half an hour. Although, here I managed to come up with such an original borscht dressing made from fresh vegetables. In its composition, of course, beetroot (the brighter the color, the better), carrot root and turnip, as well as the fruit of salad pepper and ripe tomato.
This is a very convenient dressing for borscht for the winter, and if you are looking for recipes without cabbage, then here it is in front of you.
With such a preparation at hand, you can really cook a delicious fragrant borscht in half an hour. To do this, I put potatoes and cabbage in boiling broth (or just water), and when they are almost ready, I add dressing to taste. So I strongly recommend that you make such a preparation for the winter. By the way, it's still possible.

Ingredients:
- beetroot (medium) - 3 kg
- tomato fruit - 1 kg
- salad pepper - 1 kg
- onion turnip - 1 kg
- carrots (root) - 1 kg
- vegetable oil - 500 ml
- table vinegar (9%) - 200 ml
- granulated sugar (white) - 200 g
- edible salt of medium grinding - 2 tbsp.

We wash the beetroot from dirt, then clean it from the skin. Next, chop it with cubes or simply chop it with a grater (for beautiful cutting, you can take a shredder for Korean carrots).

We rub the peeled carrots on a grater, like beets.

Wash the peeled onion and finely chop.
We wash the peppers and cut them in half, remove the seeds and the stalk, and then cut them into strips.
Wash the tomatoes, dry with a towel and cut into slices.

Pour the oil into the saucepan (be sure to take refined without foreign odors) and as soon as it heats up, put the beets in it. Simmer for 20-25 minutes, stirring occasionally so it doesn't burn.

Now everything is simple - add the rest of the vegetables to the pan, mix and add salt, sugar and pour vinegar.

On a small fire, we simmer the dressing for about an hour, during which time the vegetables will be stewed, but not boiled into "porridge".

Then we shift the dressing for borscht into pre-prepared jars and twist them with lids (it is very convenient to use jars with twist-off lids).
We cover the containers with a blanket and, after cooling, we transfer them to the basement for storage.

Bon appetit!

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