Dressing for borscht for the winter

Winter borscht dressing is a mixture of ingredients that can be prepared in advance and saved for use in borscht throughout the winter season. This is a convenient way to preserve the aroma and taste of borscht throughout the year. If you cook borscht according to all the rules, it will take a lot of time and effort. There is a simple solution to this problem: prepare borscht dressing in advance. You will save yourself from the need to constantly chop vegetables to cook borscht, and will significantly reduce the cost of purchasing them in the winter.

Borscht dressing for the winter “You'll lick your fingers”

This recipe for borscht dressing is one of the most delicious and aromatic. It is enough to boil the meat and potatoes for soup, and then add the preparation there to make the dish rich and rich.

1. 
   How to prepare borscht dressing for the winter “You will lick your fingers”? Let's start peeling the onion and then cut it into small cubes. We cut off the skin from the beets and also grate them on a coarse grater.
2. 
   We wash the sweet bell pepper and remove the stalk, cut it in half. After removing the seeds, cut the pepper into strips.
3. 
   Wash fresh tomatoes. To easily remove the skins, you must first make a cross on the top of the tomatoes, then place them in a bowl and pour boiling water over them for a couple of minutes. Grind tomatoes without skins using a blender.
4. 
   Rinse the hot peppers with water and chop as finely as possible. We also chop the peeled garlic cloves with a knife or using a garlic chopper.
5. 
   Pour ½ cup oil into the pan. Heat the oil on the stove and then add the onion to it. Fry it until the vegetable becomes soft.
6. 
   Next we send tomato puree, peeled and coarsely grated beets, hot pepper, salt and sugar. Pour the rest of the oil into the ingredients and simmer for about an hour. After 60 minutes, add bell peppers and garlic to the pan. Continue simmering the dressing for 20 minutes. 2 minutes before complete readiness, pour vinegar into the pan. Mix the borscht dressing.
7. 
   Jars and lids for seaming should be prepared in advance: cleaned, rinsed thoroughly and heat treated. Place the borscht dressing into jars and cover the necks with lids. Roll up and turn over. Let it cool under a warm blanket for a day, and then store it at room temperature.

Bon appetit!

A very tasty winter borscht dressing made from beets

The borscht recipe is made from a fairly large number of vegetables. It is rich in vitamins and very healthy. In addition, when finished, borscht turns out to be very rich and tasty.

Cooking time – 1 hour. 50 min.

Cooking time – 1 hour 20 minutes.

Number of servings – 2-3.

Ingredients:

• Tomatoes – 2 kg.
• Sweet bell pepper – 0.5 kg.
• Onion – 0.5 kg.
• Carrots – 0.5 kg.
• Beetroot – 0.5 kg.
• Hot pepper – 1 pc.
• Sunflower oil – 200 ml.
• Greens - to taste.
• Sugar – 1 tbsp. l.
• Salt – 1 tbsp. l.
• Citric acid – 1 tsp.

Cooking process:

Step 1. We will need fresh tomatoes, which must first be washed and then removed from the skin. To do this, we make cuts on the “tops” of the tomatoes and place them in a deep bowl. Then pour boiling water over the tomatoes for a couple of minutes. Now the skin can be easily removed. Cut the tomatoes into slices and then grind them using a meat grinder. Pour the tomato puree into the pan.

Step 2. We also pass the peeled onion through a meat grinder and add it to the pan with tomato puree.

Step 3. Now it’s the turn of hot and sweet peppers. Both types must first be washed and removed from the seeds, cut into slices and minced (first hot and then sweet pepper). Add the mixture to the pan.

Step 4. Remove carrots and beets from the top layer. Wash the carrots and beets and grate both ingredients on a coarse grater. Place them in a saucepan and mix all the ingredients together.

Step 5. Pour oil into the vegetables and mix the products again. Place the pan on the stove and turn on the appliance.When the dressing comes to a boil over high heat, reduce it and continue to cook the vegetable mass for an hour.

Step 6. Wash the greens. You can use whatever you like - dill, parsley, basil, cilantro. If you don't like greens, you shouldn't add them to the dressing. Finely chop the ingredient.

Step 7. After half an hour of cooking the vegetables after boiling, add the herbs and mix the mass. We prepare jars and lids for sealing. We clean them with soda, wash them thoroughly and send them for sterilization.

Step 8. 10 minutes before the dressing is ready, add citric acid, salt and sugar to the pan. Mix the contents of the container. After 10 minutes, transfer the hot dressing into jars and roll up. Leave them upside down and wrap them in a blanket until they cool completely. Then we transfer it for storage to a cool, dry place.

Bon appetit!

Homemade borscht dressing with beets, carrots and peppers

A fairly simple recipe for preparing borscht. The dressing can be used not only to prepare a rich and rich first course, but also as a salad.

Cooking time – 1 hour 35 minutes.

Cooking time – 35 minutes.

Number of servings – 3-4.

Ingredients:

• Beetroot – 3 kg.
• Carrots – 1 kg.
• Table vinegar 9% – 125 ml.
• Tomatoes – 1 kg.
• Vegetable oil – 1 tbsp.
• Onion – 1 kg.
• Salt – 3 tbsp. l.
• Sweet bell pepper – 1 kg.
• Sugar – 1 tbsp.

Cooking process:

Step 1. Prepare the jars for filling the dressing in advance. We carefully inspect the jars and lids. They must be intact - without dents, chips or cracks. We clean the containers and lids with soda solution, rinse and sterilize. After heat treatment, transfer them to a work surface covered with a towel.

Step 2.Now let's start processing the vegetables. Cut off the top layer of beets and carrots with a knife. We rinse the vegetables with water to remove any remaining dirt and grate them on a coarse grater.

Step 3. Peeled onion, finely chop. Remove the stalks of the peppers. Cut the fruit in half and remove the seeds. Grind the vegetable as you usually do - into strips or cubes.

Step 4. Tomatoes must be finely chopped. You can leave the tomato skin on. If you want to remove the skin, use the following algorithm: put the tomatoes in a deep bowl and pour boiling water over them (first cut the tops of the tomatoes with a knife), after a couple of minutes you can easily remove the skin.

Step 5. Place all the chopped vegetables in a saucepan. Using a spatula or spoon, make a small depression in the center of the mass and pour vinegar into it. Add butter, salt and sugar. Place the container on the stove and simmer the vegetables over low heat until they release their juice. Turn up the heat and bring the vegetable mixture to a boil. Cook for 30 minutes.

Step 6. Place the prepared vegetables into jars and roll up the lids. Turn them upside down and leave them in that position for a day. We wrap ourselves in a warm blanket. When the dressing has cooled, store it at room temperature.

Bon appetit!

How to prepare a dressing for borscht with tomato paste for the winter?

An important rule for preparing a delicious dressing is the freshness of the vegetables. Never use damaged products to avoid wasting time and effort.

Cooking time – 2 hours 30 minutes.

Cooking time – 1 hour 35 minutes.

Number of servings – 2-3.

Ingredients:

• Beetroot – 1 kg.
• Carrots – 0.7 kg.
• Sweet bell pepper – 0.6 kg.
• Onion – 0.6 kg.
• Tomato paste – 400 ml.
• Vegetable oil – 250 ml.
• Garlic – 6 teeth.
• Salt – 3 tbsp. l.
• Sugar – 5 tbsp. l.
• Vinegar 9% – 90 gr.

Cooking process:

Step 1. First, we suggest that you prepare jars and lids for dressing so as not to have to do this during the cooking process. We clean suitable containers with soda and rinse thoroughly. We will sterilize using any method familiar to you.

Step 2. Wash the carrots and beets thoroughly, and then remove the top layer with a knife. Then grate the ingredients on a coarse grater.

Step 3. Sweet peppers should also be washed before and after processing (removing the stem and seeds). Cut it into strips or small cubes.

Step 4. Onions and garlic should be peeled before slicing. Grind the ingredients as finely as possible.

Step 5. Let's start the process of frying vegetables. To do this, pour oil into a frying pan and heat it on the stove for a couple of minutes. Then pour the beets into the hot oil. Fry it, stirring continuously, for 10 minutes. Then transfer the beets into the pan so that most of the oil remains in the pan.

Step 6. If necessary, add oil to the frying pan and repeat this procedure with the remaining vegetables - onions, carrots and peppers. The ingredients should turn a beautiful golden color.

Step 7. After frying, transfer all the vegetables from the frying pan to the pan. Then add tomato paste, salt, sugar and garlic to them. Add the remaining portion of oil and mix.

Step 8. Transfer the pan with vegetables to the stove. Bring the dish to a boil and simmer for 20 minutes. Stir the vegetables constantly. When the required time has passed, pour vinegar into the vegetables. When the mixture boils, turn off the stove.

Step 9. Place hot dressing into jars.Cover the necks of the containers with lids, roll them up and turn the jars over with the lids down. Place them on a flat surface, cover them with a blanket and let them cool for a day. Then we store it in a cool, dry place.

Bon appetit!

Step-by-step recipe for making borscht dressing with cabbage

When preparing the dressing, pay special attention to cutting vegetables - the quality and taste of your preparation largely depends on this. Also, don't be afraid to add herbs to your dish for fuller flavor and richness.

Cooking time – 2 hours 40 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 6-7.

Ingredients:

• Cabbage – 3 kg.
• Beetroot – 4 kg.
• Onion – 1.5 kg.
• Carrots – 1.5 kg.
• Sweet bell pepper – 800 gr.
• Tomatoes – 2 kg.
• Parsley – 300 gr.
• Bay leaf – 4 pcs.
• Sugar – 80 gr.
• Vinegar 9% – 150 ml.
• Salt – 100 gr.
• Sunflower oil – 450 ml.
• Ground black pepper - to taste.

Cooking process:

Step 1. Let's prepare jars for seaming vegetables. We select whole containers and lids, clean them with soda and wash them thoroughly. Then we sterilize the container in the way that is most accessible and familiar to you.

Step 2. Before slicing, we advise you to blanch the tomatoes to make it easier to get rid of the skin (make cross-shaped cuts on the top of the tomatoes, and then put them in a bowl and pour boiling water over them for a couple of minutes). Chop the tomato pulp.

Step 3. We wash the beets before and after we cut off the top layer. Then cut it into strips or grate it. We process the carrots in the same way and grate them on a fine grater.

Step 4. Remove the washed peppers from stalks and seeds (cut each fruit in half and cut out the core). Cut it into strips.Cut the tomatoes into cubes. Peeled onion, cut into half rings.

Step 5. Before you start shredding the cabbage, remove the top leaves and remove the stalk. Combine chopped carrots, sweet peppers, tomatoes, onions and shredded cabbage in one large container. Add butter, salt, sugar, bay leaf and ground pepper to them.

Step 6. Place a frying pan on the stove, add oil and heat it for a couple of minutes. Then add beets to it and fry for 10 minutes. Cover the container with a lid and simmer the beets for about 20 minutes. From a large container, transfer assorted vegetables to it, mix and simmer for about an hour.

Step 7. Wash the bunch of parsley. We get rid of excess moisture by shaking the greens or wiping them with a paper towel. Chop the parsley as finely as possible. Add it to the vegetables half an hour before the end of stewing. During the cooking process, do not forget to stir the ingredients.

Step 8. 5 minutes before the “finish”, pour in vinegar and mix the mixture. We distribute the finished dressing into jars, which we immediately cover with lids and roll up. Let the dish cool for a day in an inverted position under a blanket. Then we put the jars in a cool, dry place.

Bon appetit!

Delicious dressing for borscht with beets, tomatoes and peppers

According to this recipe, you will quickly prepare a dressing for borscht, since the vegetables do not need to be fried - just boiled fresh. Not counting the time spent processing vegetables, you will spend less than an hour to prepare a delicious preparation.

Cooking time – 1 hour 45 minutes.

Cooking time – 50 minutes.

Number of servings – 3-4.

Ingredients:

• Beetroot – 2 kg.
• Tomatoes – 1.5 kg.
• Carrots – 1 kg.
• Onion – 800 gr.
• Sweet bell pepper – 0.5 kg.
• Vegetable oil – 130 ml.
• Garlic – 100-150 gr.
• Salt – 3 tbsp. l.
• Sugar – 4 tbsp. l.
• Vinegar 70% – 1 tsp.
• Black peppercorns – 1 tsp.
• Greens – 1 bunch.
• Bay leaf – 1 pc.

Cooking process:

Step 1. Prepare the jars and lids for the heat treatment process: check for defects, clean and wash them. We sterilize using any available method.

Step 2. Let's deal with the tomatoes first. We wash them and blanch them, that is, we make cross-shaped cuts on the tops, put them in a deep bowl and pour boiling water over them. After a couple of minutes, easily remove the skin and cut the tomatoes into pieces. Grind the tomatoes using a blender. If you increase the processing time, the blender blades will grind the seeds so that you will not feel them in the finished dish.

Step 3. Pour the tomato puree into a saucepan, which we place on the stove. We wash the remaining vegetables - carrots, beets and peppers. We remove the top layer of carrots and beets with a knife, rinse them again with running water and either cut them into strips or grate them on a coarse grater.

Step 4. Cut out the stems of the peppers, and then cut each fruit in half to remove the seeds. We also cut it into strips or cubes - as you like. First remove the skins from the onion and garlic, and then cut it (onion into small cubes, garlic into slices).

Step 5. Turn on the burner on which there is a pan with tomato puree. Bring the mixture to a boil and let it bubble for a couple of minutes, while constantly skimming off the foam. Then add beets to the puree and stir. When the mixture boils, reduce the heat and simmer the beets for 30 minutes. After this time it should become softer.

Step 6. Add onions and carrots to the pan.After the mixture boils, add the remaining ingredients into it - salt, sugar, butter, peppercorns, bay leaf. Measure out the required amount of vinegar and also add to the vegetables. Cook for 20 minutes.

Step 7. When there are 5 minutes left before the end of cooking, you need to add garlic, sweet pepper and herbs (chop them in advance). Mix the ingredients.

Step 8. Place the dressing in jars, which we then roll up and turn over. Let them cool for a day under a warm blanket, and then transfer them to the bottom shelf of the refrigerator.

Bon appetit!

A simple and tasty recipe for borscht dressing in an autoclave

To make the borscht dressing even richer and more delicious, try cooking it in an autoclave. You will save a lot of time and be 100% sure that your rolls will be preserved.

Cooking time – 1 hour 40 minutes.

Cooking time – 40 minutes.

Number of servings – 2-3.

Ingredients:

• Beetroot – 1 kg.
• Carrots – 350 gr.
• Sweet bell pepper – 350 gr.
• Tomatoes – 350 gr.
• Onion – 350 gr.
• Salt – 1 tbsp. l.
• Sugar – 70 gr.
• Vegetable oil – 80 ml.

Cooking process:

Step 1. We first thoroughly wash the root vegetables - beets and carrots - and then cut off the top layer of vegetables with a knife. To grind the ingredients, use a coarse grater.

Step 2. Rinse the tomatoes and sweet peppers with running water. It is better to blanch tomatoes before slicing (make cuts on the tops of the fruit in the form of a cross, place the tomatoes in a bowl and pour boiling water over them). Finely chop the tomatoes.

Step 3. Cut out the stem from the pepper fruit. We divide the peppercorns into two halves with a knife and take out the seeds. Cut the fruits into small cubes.

Step 4. Remove the layer of peel from the onion heads. Cut the onion into small cubes.Mix the ingredients in a large deep container. Add salt, sugar and vegetable oil. Mix everything again. Just clean the jars and lids for sealing the dressing and rinse thoroughly. Place the vegetables in containers and cover the necks of the jars with lids. Let's roll them up.

Step 5. Place the seams in the autoclave so that there is a little free space left (9-10 centimeters). We cover the device with a lid and wait for the pressure to increase to 0.4 MPa, and then maintain the prescribed time: for liter jars - 1 hour, for jars of a smaller volume - 40 minutes.

Step 6. Turn off the device from the network. When the desired pressure level is reached, open the lid and carefully remove the jars. After cooling, store at room temperature.

Bon appetit!

How to prepare a dressing for borscht with beans for the winter?

With beans, the dressing is even more satisfying and does not require additional effort, such as boiling meat. The finished borscht is rich, thick, and has a beautiful rich color.

Cooking time – 10 hours.

Cooking time – 50 minutes.

Number of servings – 3-4.

Ingredients:

• Beans – 3 tbsp.
• Carrots – 2 kg.
• Beetroot – 2 kg.
• Tomatoes – 2 kg.
• Onion – 2 kg.
• Sweet bell pepper – 1 kg.
• Water – 500 ml.
• Vegetable oil – 500 ml.
• Sugar – 200 gr.
• Vinegar 9% – 150 gr.
• Salt – 100 gr.

Cooking process:

Step 1. In the evening, pour 3 cups of beans into a deep bowl and fill the beans with water. We leave them overnight. During this time, the beans will be saturated with water and increase in size. In the morning, drain the water, rinse the beans in a colander and place in a saucepan. Fill the beans with fresh, pre-purified liquid. Place the container with the beans on the stove and cook until done (the beans should become soft, but not boiled).

Step 2. Clean jars and lids suitable for sealing with soda powder. Then we wash them and sterilize them in the way you are used to doing it.

Step 3. Wash the beets and carrots thoroughly. Using a sharp knife, thinly cut off the top layer of root vegetables. Rinse the vegetables again and grate them on a coarse grater.

Step 4. Wash the tomatoes and peppers. We cut out the attachment points for the stalks of the tomatoes and blanch the tomatoes (they need to be kept in boiling water for a couple of minutes so that the skin can be easily removed; first we make cross-shaped cuts on the tops of the tomatoes). We pass the tomatoes through a meat grinder.

Step 5. Cut out the stalks of the peppers with a knife. Then you should cut each fruit in half and remove the seeds. After processing, it is advisable to rinse the pepper again. Chop the vegetables into small cubes. Cut the peeled onion into half rings.

Step 6. We begin the process of frying vegetables. To do this, each time pour oil into the bottom of the frying pan, wait until it heats up, and lay out portions of vegetables. Do not fry them with each other, strictly separately. We fry all the vegetables except tomatoes - we will boil them.

Step 7. Pour the tomato puree into the pan. Place the dishes on the stove and cook the mixture over low heat for 15 minutes. Add carrots, peppers and onions. Simmer the vegetables for 5 minutes. Then put the beets in the pan, add water, butter, sugar and salt. Simmer for 5 minutes.

Step 8. Remove the water from the boiled beans. The most convenient way to do this is with a colander. Place it in a pan with vegetables and pour in a portion of vinegar. Stir, wait until the mixture boils, and then cook for 10 minutes.

Step 9. Pour the dressing into the jars using a ladle. Roll up the containers and turn them upside down. Wrap it in a blanket and leave it for a day.Store the cooled pieces at room temperature.

Bon appetit!

Borscht dressing without vinegar for the winter

The preparation recipe does not require the addition of citric acid or vinegar. All vegetables are boiled in tomato puree without pre-frying with added sugar to fully reveal the taste of the vegetables.

Cooking time – 1 hour 55 minutes.

Cooking time – 55 minutes.

Number of servings – 4-5.

Ingredients:

• Tomatoes – 4 kg.
• Beetroot – 1 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Sweet bell pepper - 500 gr.
• Sugar – 1 tbsp. l.
• Salt – 75 gr.
• Refined oil – 300 ml.

Cooking process:

Step 1. We will devote the first stage in the process of preparing the dressing to preparing the jars and lids. We select a suitable container, clean it and wash it under running water. We sterilize in the oven, microwave, steam - as it is convenient for you.

Step 2. The next step is processing the vegetables. We will start this stage by chopping the tomatoes. First, we wash them and remove the places where the stalks are attached, and then grind them with a meat grinder along with the skin.

Step 3. Place the mixture in a large saucepan or any other container with thick walls and a bottom. Place the dishes on the stove and cook the puree until it boils.

Step 4. Wash the beets and carrots before cutting off the top layer, and after this stage as well. Grate both ingredients on a coarse grater. Add salt, sugar and butter to boiling tomato puree. Stir and wait for it to boil again. When this happens, put carrots and beets in a container. Mix them with the tomato mass and cook the mixture for 10 minutes.

Step 5. Wash the sweet peppers and cut out the stalks. Cut the peppercorns in half and remove the core. We also peel the onions.Cut the peppers and onions into small cubes. Add them to the pan with vegetables. Stir and simmer for 30 minutes.

Step 6. Done! Now transfer the hot mixture into jars and roll up. We turn the containers over, checking them for leaks, and place them on a flat surface in this position. Cover with a blanket and wait for the workpieces to cool for a day. Then we store it in a cool, dry place.

Bon appetit!

How to prepare borscht dressing without cabbage?

The traditional recipe for preparing the dressing is quite simple, so it won’t take much time. The main secret is that the vegetables must be chopped: they will give the dish a richer color and taste.

Cooking time – 1 hour 20 minutes.

Cooking time – 45 minutes.

Number of servings – 1-2.

Ingredients:

• Beets – 300 gr.
• Onion – 300 gr.
• Sweet bell pepper – 300 gr.
• Tomatoes – 1.5 kg.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. For rolling up borscht dressing, it is best to choose small jars without damage. We clean suitable containers with lids with soda and rinse thoroughly. Then we sterilize them and leave them until we need them.

Step 2. Rinse the beets with running water. Cut off the thin top layer with a knife and rinse the root vegetable again. Cut it into small slices. Grind using a meat grinder.

Step 3. We first wash the tomatoes and then blanch them: we make small cross-shaped cuts on the tops, put them in a deep container and pour boiling water over them for a couple of minutes. Easily remove the skin and pass through a meat grinder.

Step 4. Rinse the peppercorns and cut out the stalk of each fruit.Then we cut each of them into halves and remove the core. Cut the pepper into half rings. Chop the peeled onion in the same way.

Step 5. Pour oil into the frying pan and heat it on the stove. After a couple of minutes, add peppers and onions to the oil. Fry the food for 5 minutes, stirring constantly. Add vegetable puree from beets and tomatoes. Salt, sprinkle with pepper, mix and taste to see if there are enough spices. Simmer the dressing for half an hour.

Step 6. Pour the finished mixture into jars. Roll up and turn upside down. Leave it alone until it cools down. After a day, the blanks can be stored in a cool, dry place.

Bon appetit!