Boiled beets for the winter recipes are very tasty. Winter borscht dressing made from beets

It’s easy to prepare your favorite first course in the summer, because store shelves are overflowing with all the fresh vegetables necessary for its preparation. In order to manage the harvest wisely (and preserve the benefits of vegetables and prepare a delicious dish), you need to make a preparation - beets for the winter for borscht. This option for preparing root vegetables is practical, it saves time preparing borscht in the winter, and allows you to preserve maximum useful properties fetus

Having made beetroot for borscht in the summer, you will quickly finish it in the winter. Instead of the usual 1-1.5 hours of cooking, it will take you no more than 20-25 minutes. Borscht dressing can be different; it may include several main ingredients of borscht, or it may consist of all necessary products.

The first recipe for beetroot dressing for the winter will be “full-scale”. It will not contain except potatoes.

Dressing for beetroot borscht for the winter

Ingredients

• Cabbage - 2 kg + -
• - 1 kg + -
• — 3 kg + -
• - 1 kg + -
• - 3-4 tbsp. + -
• - 1 kg + -
• — 200 g + -
• — 500 g + -
• — 250 ml + -
• — 250 g + -

Making homemade borscht dressing

1. Wash the onions, tomatoes, peppers, peel them, and chop them into small pieces.
2. Shred the cabbage.
3. Grate the beets and carrots separately on a coarse grater. If you have a food processor, entrust this time-consuming process to it. It will take much less time.
4. For stewing vegetables, take a large saucepan designed for 8 liters. If you don’t have a large container, do 2 approaches to extinguishing.
5. Place the cut into a saucepan. The folding order is arbitrary, but it is recommended to add the beets last.
6. Mix the ingredients and simmer the borscht dressing for 20 minutes. During the cooking process, the dish must be stirred frequently.
7. We put the hot hogweed into jars, seal them with lids, and wrap them in a blanket or thick towel. The jars should remain covered until they cool completely. We store borscht beets in a cool place: refrigerator, basement, pantry.

Based on the amount of ingredients described above, you will get 7 liter jars of borscht dressing. You can use this supply for quite a long time.

Beets for the winter for borscht without vinegar

For those who don't like strong smells vinegar essence, we can offer an excellent easy recipe beet preparations for borscht without vinegar. The recipe also differs in the absence of cabbage and the presence of a large amount of fresh herbs. The cooking time for this hogweed is 1 hour 10 minutes.

Ingredients

• Bell pepper – 3 kg;
• Beetroot – 3 kg;
• Tomatoes – 2 kg;
• Salt - to taste;
• Carrots – 2 kg;
• Parsley root - to taste;
• Dill, celery, parsley - to taste.

How to prepare winter dressing “beets for borscht”

1. Grind the peeled tomatoes in a meat grinder.
2. Cut the pepper into thin strips.
3. Grate carrots, parsley root, and three beets on a coarse grater.
4. Finely chop the dill and parsley.
5. Pour the chopped tomatoes into a large saucepan, put it on moderate heat, and simmer the vegetables for 7-10 minutes.
6. After this, add beet, chopped roots, salt, and carrots to the pan. Finally, add chopped herbs to the hogweed and simmer the dish for another quarter of an hour.
7. While hot, place the dressing with beets into sterilized containers, close them with lids, turn them upside down, wrap them in a blanket, and leave them to cool for a while. Afterwards, we store it in the refrigerator or any other place with low temperatures.

In addition to greens, you can add spices to winter beet preparations, for example, hot pepper, horseradish, black ground pepper or basil. Fresh tomatoes, if desired, can be easily replaced with tomato paste. If you prepare the borscht dressing in the summer, then in the winter you will only have to take a couple of simple culinary steps.

How to cook borscht with beets from borscht dressing

When winter comes, you can easily start emptying your bins. And as soon as your household demands real summer borscht with a natural burgundy color and an indescribably persistent pleasant aroma, proudly take out yours winter preparations from beets.

Making borscht based on them is more than simple; all you need to do is:

• into boiling broth (if cooked Lenten borscht use water) add chopped potatoes (100 g);
• then add 150 g of chopped cabbage (but only if it is not in the preparation) and boil everything for 15-20 minutes, until the vegetables are completely cooked;
• when the vegetables are cooked, add +/- 0.5 kg of prepared hogweed to the broth (depend on your taste), bring everything to a boil, and then cook the dish for 10-12 minutes over medium heat.

Before serving, dilute the borscht with beets with sour cream. If you did not put greens in the dressing itself, you can add a little dill or parsley to the plate with borscht. With white bread, a piece of garlic, lard or pepper, borscht will simply disappear from the table in a matter of minutes.

Borscht with beets for the winter

You can prepare not only individual vegetables for the winter, but also a whole dish. If you love borscht and eat it quite often, then try preparing not the dressing for the winter, but the borscht itself. Opening a jar of aromatic borscht made from fresh summer vegetables in the winter cold will immediately remind you of the bygone days of summer and allow you to enrich your body with a whole complex of vitamins “closed” in the jar.

Ingredients

• Carrots – 1 kg;
• Citric acid – 1 tsp;
• Cabbage – 1 kg;
• Sugar – 2 tbsp. l.;
• Onion – 0.5 kg;
• Salt – 2 tbsp. l.;
• Beetroot – 1 kg;
• Vegetable oil - to taste;
• Tomatoes – 1 kg.

Vegetable dressing consists of the main popular ingredients, which are added to almost all first courses and are the basis for many sauces, it will significantly save your free time, the soups will turn out to be aromatic, tasty and beautiful in a summer style.
If desired, you can add parsley or celery root to the vegetable dressing, and it is better to store fresh herbs (dill, parsley, celery) frozen.

Dressing for borscht “Torchin at home”

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.

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:

1. 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 over for 10 seconds and transfer to cold water at 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 borscht dressing for the winter 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, chop finely and mix thoroughly in a large bowl with 1 kg fine salt. When the juice appears, put it in sterilized jars, close 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. Use your hands to avoid crushing the vegetables too much and squeezing 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 hot water, 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, put them 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 color, 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 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 in a blender, drain tomato juice pour oil into a large saucepan, add sugar and salt, bring to a boil, add beets, carrots, cut into thin strips, Bell pepper and onion, simmer for 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, while you get ready dish, which just needs to be added 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 don't 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 in 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.

Already read: 54929 times

Pre-prepared dressings and vegetable preparations for homemade borscht significantly save your time and money. Better yet, make a couple of jars of ready-made borscht for the winter! We cooked the broth, added potatoes and dressing or preparation, stirred and added salt if necessary. The borscht is almost ready! How to make the right dressings and preparations for borscht from vegetables, prepare borscht for the winter watch and read further.

Recipes for borscht dressings

Recipe for borscht dressing "Lazy borscht"

Ingredients:

• 1 kg cabbage
• 1 kg beets
• 1 kg tomatoes
• 1 kg onions
• 2 kg carrots
• 2.5 tbsp. l. salt
• 0.5 tbsp. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 6%

Cooking method:

1. Wash and cut the vegetables. Tomatoes in slices, onions in thin half rings, cabbage in strips. Grate carrots and beets.
2. Place the vegetables in a saucepan, add all the spices except vinegar.
3. Place the kettle on the fire and bring to a boil.
4. Simmer for 10 minutes, stir and add vinegar.
5. Cook the borscht for another 10-15 minutes.
6. Sterilize jars for soup and fill them with hot stock.
7. Roll up the jars, wrap and cool. Put away for storage.
8. To prepare borscht, cook the meat broth with potatoes, put a 0.5 liter jar in a saucepan and bring the soup to readiness. Salt to taste and add herbs.

Recipe Dressing for borscht and beetroot soup "Red"

Ingredients:

• 1 kg tomatoes
• 1 kg carrots
• 1.5 kg beets
• 150 gr. garlic
• 1 kg onions
• parsley, celery, dill
• 150 gr. salt
• 16th century l. vinegar 9%
• 300 gr. Sahara
• 400 ml vegetable oil

Cooking method:

1. Wash the vegetables and chop them on a grater. Finely chop the greens.
2. Pass the whole mass through a meat grinder and then grind with a blender.
3. Add salt and sugar to the vegetable puree, pour in vinegar and vegetable oil.
4. Stir the mixture and leave under a towel for 1.5 hours. Sterilize 0.5 liter jars.
5. Fill the jars with dressing and sterilize for 20 minutes from the moment of boiling.
6. Roll up the jars and store them in a cool place.

Recipe for winter borscht "Crimean"

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg cabbage
• 1 kg tomatoes
• 0.5 kg onions
• 0.5 l vegetable oil
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 tsp. citric acid

Cooking method:

1. Wash the vegetables and cut into thin strips.
2. Stew vegetables in vegetable oil over low heat.
3. Add salt, sugar and vinegar.
4. Cook the borscht for about an hour.
5. Place the borscht in sterile jars and seal. Store borscht in a cool place.

Recipe for winter borscht with bell peppers and beans

Ingredients:

• 2 kg cabbage
• 1 tbsp. beans
• 1 kg tomatoes
• 0.5 kg onions
• 1 kg beets
• 0.5 kg carrots
• 2 red bell peppers
• 10 tsp. salt
• 1 tbsp. l. Sahara
• 1 tbsp. vegetable oil
• 1 tbsp. vinegar 9%
• 8 pcs. peppercorns
• 4 bay leaves

Cooking method:

1. Pour water over the beans and leave for 8 hours.
2. Wash the vegetables.
3. Grate carrots and beets.
4. Stew carrots and beets in 1 tbsp. vegetable oil for about 20 minutes.
5. Chop the remaining vegetables and grind with spices.
6. Place vegetables in a saucepan, add beans, stir and simmer for about 40 minutes.
7. Pour vinegar into the borscht, boil and cool slightly.
8. Place the borscht in sterile jars and seal.

Recipe: Pickled beets for borscht

Ingredients:

• 2 kg beets

For the marinade:

• 1 tbsp. vinegar 9%
• 1 tbsp. water
• 1 tbsp. l. Sahara
• 1 tsp. salt
• 3 bottles carnations

Cooking method:

1. Wash the beets and boil until tender.
2. Peel the beets and cut into large strips.
3. Sterilize 0.5 liter jars and fill with beets.
4. Prepare hot marinade.
5. Pour the marinade over the beets and immediately roll them up. Store beets in the refrigerator.

Video recipe "Borscht dressing (dressing for Ukrainian borscht)"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses it to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To canned food did not ferment during storage, it is very important to carefully approach the issue of choosing vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. Read the basic rules:

• The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
• Choose hard, large carrots.
• You will need onions in large quantities, so take large heads, without rot or other defects.
• To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
• It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
• Limp vegetables that have been baked in the sun are not good: they will not give you what you need. delicate taste.
• Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Explore further detailed list utensils that you will need to prepare beets for the winter.

• A large cauldron or frying pan for stewing vegetables. For convenience, use both to simultaneously process the maximum number of products.
• Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because this is the optimal amount of the preparation that you can use at one time to prepare borscht. Anything left over may later go bad, and you will simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and sterilize it using a steam bath). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, it is possible to prepare preparations for borscht with beets different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try making several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes delicious preparation for the winter from beets without borscht.

Borscht dressing made from beets and carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Required Ingredients for one liter jar(0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
2. Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
3. Close the multicooker, set the “Cooking” mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe for beets with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables completely dissolve in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see what a beautiful rich color the first dish will acquire. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch. Below you will find a step-by-step recipe for canned beets with tomatoes and peppers, which are twisted through a meat grinder.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Peel the beets and cut into four slices.
2. Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
3. Finely chop the peppers and onions into cubes or strips.
4. Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into a pre-sterilized container and roll up.
8. Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

Preparing beets with garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that they can cook them later in the winter. delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient for a salad, or use it to prepare traditional Russian borscht. IN this recipe no vinegar is used, allowing the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

• A kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
2. Grind the garlic and herbs in a blender or simply chop very finely with a knife.
3. Place the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, citric acid. Boil it.
5. Pour the resulting marinade into the jars and cover with lids.
6. Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on the lids immediately.

Canned beets with vegetables without sterilizing jars

To preserve beets and vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Use this preparation in winter and prepare delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop them - and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg garlic.
• 300 grams of sugar.
• Salt.
• 16th century spoons of vinegar.
• 0.4 liters of sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
2. Grate the peeled beets and carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
6. After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
7. Place each container with dressing in a large pan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

Beetroot salad dressing for borscht with the addition of tomato paste

Beet salads, which are extremely popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. This colorful dish can easily be decorated by anyone. festive table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as separate dishes, but also for cooking delicious borscht. And how to prepare such a nutritious salad dressing, you will find in step by step recipe Further.

Prepare in advance:

• Two kilograms of beets.
• A kilogram of onions.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• A heaped tablespoon of salt.
• 50 grams of sugar.
• 0.1 liter of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel them, grate them on a coarse grater.
2. Cut the onion and carrots into cubes.
3. Place all ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
4. Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
5. Place the resulting dressing in pre-sterilized containers and preserve.

Recipe for delicious pickled beets with vinegar in jars

Pickled beets are not at all new to experienced cooks. Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that classic version The first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for you to prepare different salads in winter. You can get a detailed description of how to cook beets in this way below.

Components:

• 9 kg of late variety beets.
• 0.5 kg sugar.
• 0.5 kg salt.
• 10 liters of drinking water.
• 0.5 liters of vinegar.

Step by step process preparations:

1. Wash the beets thoroughly, peel and cut into small cubes.
2. Place tightly in enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour over the beets. The brine should cover the root crop by 5-6 cm.
4. Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
5. Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Place the finished beets in jars and seal them for the winter.

Borscht preparation from beets with bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be nourishing and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and the taste will not change in any way. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 liters of sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Pre-soak the beans overnight and then boil until fully cooked (they should be completely soft).
2. Wash the beets thoroughly and boil them too.
3. Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets with a coarse grater.
4. Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
5. Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
6. Place the prepared dressing in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of beet juices, syrups, kvass, caviar, etc. interesting dishes. Read on to learn how to freeze beets for the winter.

Ingredients:

• A kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel and grate coarsely (use a standard grater).
3. Divide the beets into portions and pack them in small packaging bags.
4. Place in the freezer.
5. The product is ready for use at any time.

Video recipes: homemade preparations for beetroot borscht without cabbage

Beet - versatile vegetable, which will complement the excellent taste of any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Watch below various video recipes with a detailed description of preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal dressing for borscht, soup or cabbage soup for the winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use

Borscht is a very popular dish in our area, and it is also popular in many other countries. Depending on the region, it is prepared with different ingredients and even comes in different colors.

Variety of borscht depending on your tastes

It can be prepared in different ways:

• on beetroot and cabbage broth;
• green with sorrel; greens and eggs;
• with beans and beans;
• on rye sourdough;
• red with dumplings;
• Ukrainian;
• Russian green with sorrel;
• white with sauerkraut;
• on yogurt.

But this dish is best known based on beets and cabbage. In addition, many families pass down their borscht recipe from generation to generation, their tricks and subtleties of preparation, and special ingredients that give the dish a unique taste and aroma.

No wonder some people don't like borscht until they try it once. new option from another housewife or even in a regular dining room.

Everyone has different tastes and recipes are modified to suit each specific taste preference.

In the past, every self-respecting housewife stocked a full pantry of supplies. Today we rarely have time to do this. Many of us prefer to go to a store where there is a huge range of delicacies. It’s not surprising - a jar from a store is not much more expensive than a home-made dish.

But if you value unique tastes and homemade canned goods, and in addition, you have your own dacha, then you can devote one evening or several evenings to stocking up. It's really worth it. At the very least, you will know what your product is made from and save a little on your family budget.

Some housewives even try to prepare borscht for the winter in jars. This is very convenient, since vegetables are cheaper in summer, there are much more of them, and in winter you can save time and money by using ready-made homemade concentrates. There are many recipes for winter borscht in jars, including both the preparation of one vegetable and a whole set of vegetables for preparing this first dish.

Depending on the region and even each home has its own family traditions of preparing borscht and the set of ingredients that is used in the preparation. Therefore, preparations for this winter delicious dish a bunch of. Thrifty housewives even roll up cabbage in jars for borscht for the winter; preparing a dressing from onions, carrots and sweet peppers is popular; beets can be prepared separately.

The combination and set of vegetables can be varied, it could be beets, tomatoes, sweet paprika, cabbage, onions and garlic, sorrel for green borscht. These jars do not contain meat or chicken broth. If desired, the broth can be prepared separately by freezing it. Then cook it delicious first the dish will be very simple and quick.

How to Prepare for Canning

To ensure that your efforts are not wasted, make a list of the necessary products and utensils.

You will need:

• a cauldron or stewpan with a thick bottom, a large saucepan for sterilization;
• grater and knife;
• jars and lids.

The jars should be thoroughly washed in hot water and detergent. Rinse and wipe them, and then sterilize for a couple of 10 minutes; the lids can simply be boiled.

It is also convenient to sterilize jars in the oven at 100 degrees for 15 minutes.

To do this, you can put them wet in a switched off oven, then turn it on so that the oven heats up along with the jars. Make sure the lids are not rusty or the rubber side is crumbling. You can use screw-on lids; they can be closed without using a special seaming machine.

Roasting borscht with peppers and tomatoes for the winter in jars

To prepare roasting, choose whole and undamaged vegetables.

Ingredients:

• one kilogram each of sweet peppers and tomatoes;
• half a kilo of onions and carrots;
• half a pod of hot pepper;
• vegetable oil;
• salt and sugar.

Wash the onions, carrots and peppers, peel and cut into strips. Lightly fry the onion in vegetable oil, then add carrots, fry a little and add sweet pepper, fry a little. Meanwhile, peel the tomatoes, grate them, add them to the roast and simmer for 15 minutes, then add salt and sugar to taste, cook for another 5 minutes and roll up the roast with bell pepper into sterile jars.

Preparing carrots for the winter in borscht jars

Ingredients:

• kilogram of tomatoes;
• a kilogram of carrots, sweet peppers and onions;
• a bunch of greenery;
• 4 tablespoons vegetable oil;
• two tablespoons of sugar and vinegar under the knife;
• one tablespoon of salt;
• glass of water.

Wash all vegetables well with a brush and peel.

The carrots must be grated, preferably on a coarse grater. Pour oil into a saucepan, add onion and fry until golden brown, then add carrots and simmer for 10 minutes. At this time, finely chop the sweet pepper into neat strips and add it to the vegetables, simmer for 5 minutes. Then add salt, sugar and vinegar, finely chopped herbs. The vegetable mixture is simmered for another 10 minutes under the lid. The roast is placed in sterilized jars and immediately sealed tightly.

Grated beets for borscht in jars for the winter

Beets for first courses can be prepared for the winter, there are different recipes this workpiece. In winter, all you have to do is open the jar and add the beets to the roast or directly into the pan with the broth; the borscht will be perfect. You need to buy special borscht beets; they have a characteristic color and taste.

Ingredients:

• medium-sized beets, boiled in skins – 3 kg;
• 1.5 flat tablespoons of salt under a knife;
• two tablespoons of sugar;
• 1 small spoon of allspice;
• 5 tablespoons of vinegar or 1 teaspoon of citric acid;
• 1/3 cup sunflower or olive oil.

Peel the boiled beets, then grate them on a coarse grater, add the rest of the ingredients and mix.

Place in jars. Place the jars in a large saucepan, cover the bottom with a cloth and pasteurize the dressing for 20 minutes after the water boils.

When preparing all preparations, try to thoroughly clean the vegetables, do not allow them to get into raw vegetables and water in jars. After closing the jars with lids, turn them upside down and cover them with a blanket, let them spend the night under the blanket, and in the morning they should be opened and turned over.

Let the jars cool completely and store in the pantry. In winter, they will be a good help in preparing tasty and aromatic borscht.