Dressing for borscht for the winter. Borscht dressing for the winter: recipes for quick cooking How to prepare borscht dressing for the winter

19.02.2024

Borscht is a delicious multi-ingredient soup. It is cooked from vegetables, mushrooms, meat and fried vegetables. Many housewives have been preparing borscht dressing for future use since the fall, preserving it in jars. The calorie content of such a preparation of beets, onions and carrots, prepared with the addition of tomato and oil, is about 160 kcal/100 g.

Dressing for beetroot borscht for the winter - step-by-step photo recipe

Such canned food is a great help for busy housewives. The dressing can be used to prepare borscht and beetroot soup. Delicious first courses are ready in just half an hour. Place the vegetables in a deep frying pan, simmer for several minutes over moderate heat and add to the prepared broth with boiled potatoes. Very economical, profitable and fast.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Beetroot: 1 kg
Carrots: 1 kg
Bell pepper: 6-8 pcs.
Onions: 1 kg
Tomato juice or puree: 0.5-0.7 l
Table vinegar: 75-100 ml
Salt: 40-50 g
Vegetable oil: 300-350 ml
Sugar: 20-30 g
Herbs and spices: to taste

Cooking instructions

Preparation option with tomatoes

To prepare a dressing for borscht for future use with the addition of fresh tomatoes you need:

beets - 1.5 kg;
ripe tomatoes - 1.0 kg;
onions - 0.6 kg;
oils - 100 ml;
salt - 30 g;
vinegar - 20 ml.

What to do:

Wash and cook the beets.
Peel the boiled root vegetables. Cut them into thin strips or grate them on a grater with large teeth.
Cut the onion into pieces.
Grind the tomatoes in any way. This can be done using a blender or meat grinder.
In a saucepan, it is advisable to take a dish with a thick bottom, pour oil and lightly fry the onion.
Add chopped root vegetables and pour in the tomato.
Boil the mixture for 10 minutes.
Add salt, pour in vinegar and pour hot into jars. For preservation, it is better to take a container with a volume of 0.5 liters.
Immediately roll up the lids. Then turn it over and cover it with a blanket.

After the borscht dressing mixture has cooled, the jars can be turned over.

With cabbage

For borscht dressing with cabbage for the winter you need:

white cabbage - 1.0 kg;
table beets - 3.0 kg;
onions - 1.0 kg;
carrots - 1.0 kg;
tomatoes - 1.0 kg;
sugar - 120 g;
oils - 220 ml;
salt - 60 g;
vinegar - 100 ml.

How to preserve:

Chop the cabbage into thin strips.
Wash the carrots and beets well. Peel the root vegetables and grate them coarsely. If desired, they can be crushed using a food processor.
Peel the onions and cut into pieces with a knife.
Wash the tomatoes and dry them. They can either be cut into very small cubes or pureed in a blender.
Place all vegetables in a bowl and mix. Add salt and sugar and mix again.
Pour oil into the pan and transfer the vegetable mixture.
Place on the stove, heat until boiling, reduce heat to low and simmer for about 20 minutes.
Add vinegar, stir, cook for another 5 minutes.
After this, put the boiling mass into jars and roll up the lids. Wrap the blanket upside down.
After the vegetable dressing with cabbage has cooled, return the jars to their normal position.

With bell pepper

A preparation for borscht made from vegetables with the addition of sweet pepper can also be a delicious salad. For cooking you need (weight indicated for peeled ingredients):

sweet pepper - 0.5 kg;
beets - 1.0 kg;
onions - 1.0 kg;
carrots - 1.0 kg;
tomatoes - 1.0 kg;
salt - 70 g;
oils - 200 ml;
sugar - 70 g;
laurel leaves;
vinegar - 50 ml;
peppercorns;
water – 60 ml.

From the specified amount, about four and a half liters of dressing are obtained.

How to preserve:

Cut carrots and beets into strips with a knife or chop using a vegetable cutter or food processor.
Cut the onion into thin slices.
Grind the tomatoes using a blender.
Cut the peppers into half rings.
Pour half the oil and water into the pan. Add carrots, beets, and onions. Add half the salt.
Heat the mixture over moderate heat until it boils.
Simmer for 15 minutes, this should be done under the lid at moderate heat.
Add pepper, remaining salt, sugar to the vegetables, add 8-10 peppercorns and 3-4 bay leaves. Mix.
Pour the tomato mixture into the dressing.
Wait until it boils, simmer for about half an hour, pour in vinegar and put the boiling mixture into jars.
Roll up the lids, turn over and wrap with a thick blanket. When cool, return to normal position.

With beans

To prepare four liters of borscht dressing with beans you need:

beets - 600 g;
tomatoes - 2.5 kg;
sweet peppers - 600 g;
beans - 1 kg;
salt - 40 g;
oils - 200 ml;
vinegar - 80 ml;
sugar - 60 g.

Recipe:

Soak the beans for 8-10 hours in advance. Drain the water, rinse the swollen beans and boil until tender. Place in a colander and wait until all the moisture has drained.
Wash the tomatoes, dry them, remove the stem attachment point and grind in a meat grinder.
Pour the tomato mixture into a saucepan, heat to a boil, cook for 10 minutes.
Remove the seeds from the peppers and cut them into small pieces.
Grate the peeled beetroot on a grater with large teeth.
Place the beets into the boiling mixture and cook for five minutes.
Add pepper and cook for the same amount.
Then add sugar and salt, pour in oil.
Add beans.
Pour in the vinegar and simmer the dressing for another 10 minutes.
Pour the preparation for borscht with boiling beans into jars, seal the lids with a seaming machine and turn the bottom up. Cover with a blanket. Keep it like this until it cools completely.

Winter dressing for green borscht

You can cook green borscht all year round if you prepare a dressing for it from sorrel and herbs for future use. To do this you need:

onion (green feather) - 0.5 kg;
sorrel - 0.5 kg;
parsley - 250 g;
dill - 250 g;
salt - 100 g.

What to do:

Sort the green onions, cut off the dried ends, wash, shake off the water and cut into rings about 7-8 mm long.
Sort out the sorrel leaves, wash, dry and cut into pieces 1 cm wide.
Wash the parsley and dill, shake off the water and finely chop with a knife.
Place all ingredients in a large bowl. Sprinkle with salt and mix well so that it is evenly distributed among the greens.
Fold the resulting mixture very tightly into jars.
After that, place them in a tank of water and put metal lids on top.
Heat the water to a boil, then sterilize for 20 minutes.
Roll the lids with a special machine for home canning.
Turn over the jars with green borscht dressing, cover with a blanket and wait until completely cool. Then return to normal position.

A very simple recipe for borscht dressing without cooking

Dressing for borscht without cooking is prepared from raw vegetables, the preservative in this case is salt. To prepare you need:

beets - 500 g;
carrots - 500 g;
tomatoes - 500 g;
vegetable peppers - 500 g;
dill and (or) parsley - 150 g;
salt - 400 g.

Step by step process:

Wash the beets, peel and cut into thin strips or grate coarsely.
Do the same with carrots.
Remove the seeds from the peppers and chop into strips.
Rinse the greens, dry them and chop them with a knife.
Wash the tomatoes and cut into slices.
Place all ingredients in a large bowl and mix.
Add salt and stir the vegetable mixture again.
Let the borscht dressing sit for 10 minutes.
After this, put into jars and close with nylon lids. You can use containers with screw caps.

This dressing should be stored in the refrigerator.

To make borscht tasty in winter, you need to prepare the dressing for it in future strictly according to proven recipes and do not forget about useful recommendations:

You can choose vegetables that are not quite standard, it is important that they have a bright color. Preparing the dressing allows you to process almost the entire harvest.
Vegetables must be fried strictly in the order specified in the recipe.
Table vinegar is added to roasted beets to preserve the rich burgundy color.
To ensure that all ingredients have approximately the same shape and thickness, you can use a food processor or special graters.
If the dressing is prepared without cabbage, then it is better to pack it in jars with a capacity of 450-500 ml; it is more convenient to wrap preparations with cabbage in liter containers. To prepare borscht, most often it only takes a jar and the unused mixture does not have to be stored in the refrigerator.
Since the borscht dressing contains salt, you need to add salt after the vegetable mixture is added to the pan, otherwise the dish will be over-salted.
If beans are added to the dressing, it is important not to overcook them, otherwise during the stewing process the beans will lose their shape and spread out.
The dressing can be stored in the refrigerator for no longer than 12 months without sterilization and cooking. If the workpiece is prepared using a hot method, then it can be kept at a temperature just above zero for 3 years.
Jars and lids must be sterilized and dry, as for other home canning.
After the still hot jars have been screwed on with their lids, they must be turned over and wrapped in a warm blanket. At this time, the sterilization process continues.

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

Recipes are very tasty:

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

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

Winter borscht dressing made from beets - a very tasty recipe

We will need:

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

Cooking process:

1. Preparing vegetables.

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

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

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

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

2. Fry delicious!

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

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

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

3. Winter supplies.

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

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

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

For a tasty dressing, let's take:

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

Cooking process:

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

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

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

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

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

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

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

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

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

On my website there are fresh canning recipes:

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

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

Required:

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

Step-by-step instruction:

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

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

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

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

To prepare we will need:

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

Step-by-step instruction:

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

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

Adjika from zucchini

Homemade winter borscht dressing “Torchin”

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

We will need:

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

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

Preparation:

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

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

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

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

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

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie foods, so I couldn’t miss the recipe with beans. Moreover, it is also not difficult to prepare.

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

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

Dressing for borscht for the winter is considered one of the most favorite “twists” among housewives, which makes life much easier in winter when preparing first courses. A mixture of beets, tomatoes, onions, bell peppers, salt and spices in one jar allows you to prepare borscht in literally 15 minutes and make it from “real” garden vegetables, not store-bought vegetables.

The editors will tell you how to properly and easily prepare this winter “lifesaver”, and also share recipes for the most delicious borscht dressings, which can be served both as a salad and as a vegetable side dish for meat dishes.

Dressing for borscht - cooking secrets

The recipe for a delicious winter borscht dressing in the traditional version involves the use of all vegetable components in a 1:1 ratio, which are crushed in any convenient way, boiled until tender and rolled into jars for long-term storage.

The main advantage of borscht dressing is that this “closer” can include vegetables for every taste, which will allow it to be used not only in borscht, but also in soups, vegetable stews and even pizza.

Secrets of the “correct” dressing for borscht for the winter:

An aromatic, tasty and healthy dressing for borscht for the winter is prepared from young, bright and juicy vegetables with thin skin;
It is best to choose the method of chopping vegetables depending on your preferences - if you like your borscht to be a beautiful vegetable mosaic, then it is best to cut the vegetables into thin strips. To simplify the process, all components can be grated on a fine grater or chopped with a food processor;
Fresh tomatoes in borscht dressing can easily be replaced with tomato paste, which will not degrade the taste of the finished dish;
Vinegar or citric acid are integral components of borscht dressing for the winter - they not only give it the necessary sourness, but also act as a preservative;
The borscht dressing should be cooked for about an hour and poured while boiling into sterilized jars with lids - it does not require additional sterilization.

Dressing for borscht for the winter - recipes with photos

In the cookbook of any housewife, borscht dressing for the winter has an “individual character”, since its components can be selected depending on the tastes and preferences of all family members. But they all boil down to the fact that one jar contains all the vegetables that are put in the borscht, except for potatoes and cabbage.

“Classic” dressing for borscht with beets

Ingredients:

Beets, onions, tomatoes – 1 kg each
Carrots, sweet peppers – 1 kg each
Rast. oil – 300 ml
Sugar – 4 tbsp. with a slide
Salt – 2 tbsp.
Vinegar 9% or lemon juice – 50 ml
Allspice, bay leaf

Preparation: Grind the beets, onions, carrots and sweet peppers and transfer them to a container where the borscht dressing will be cooked. Pour 1 glass of water over the vegetables and boil for 15-20 minutes. After this, add tomato puree to the assorted vegetables (you can cut the tomato into cubes), spices and cook for no longer than an hour over low heat, stirring constantly. Place the resulting borscht dressing into sterilized jars, which must then be kept upside down for 2-3 days under a warm blanket.

A secret: from the same ingredients you can prepare a dressing for borscht without cooking - to do this, mix all the chopped vegetables thoroughly (without spices), put them into portioned bags and freeze them in the freezer.

Homemade dressing for borscht “Torchin”

Compound:

Beetroot – 2 kg
Onions, sweet peppers, carrots - 0.5 kg each
Hot pepper (preferably red) – 1 pc.
Tomato juice or tomatoes – 0.5 l
Garlic – 6 teeth
Vegetable oil – 1 tbsp.
Vinegar 9% - 3 tbsp.
Salt – 1 tbsp.
Sugar – 2 tbsp.

Preparation: Pass all the ingredients through a meat grinder, transfer to one container, add a glass of water and simmer over low heat for 30 minutes. After this, add all the spices and boil for another 35-40 minutes, after which pour the dressing into jars and roll up the lids.

“Nourishing” dressing for borscht with beans

Ingredients:

Beets, carrots, onions, sweet peppers, tomatoes – 2 kg each
Beans – 3 tbsp.
Vegetable oil – 250 ml.
Sugar – 1 tbsp.
Salt – 4 tbsp.
Vinegar – 150 ml

Preparation: Cut onions, sweet peppers and tomatoes into strips (can be chopped in a food processor), grate carrots and beets. Meanwhile, cook the beans until half cooked and combine them with assorted vegetables. Pour all the ingredients with oil and water (1.5 cups), add spices and vinegar. Cook for 40-50 minutes over low heat.

Note: dressing for borscht for the winter can also include greens and herbs, celery and cabbage, the addition of which does not affect the process of preparing the “twist”. The desired ingredients are simply added to all components at the beginning of cooking and cooked according to the general recipe.

Properly prepared borscht dressing will make the hot dish amazing in taste, fragrant and rich. The addition to the first course can be prepared in different compositions, preparing it for future use and thereby greatly simplifying the preparation of dinner all year round.

If you do not yet know what is included in the borscht dressing and have no idea how to prepare it, check out the selection below and the recommendations provided. Having mastered the intricacies of creating the right base for a hot dish, you will be guaranteed success when cooking dinner.

Classic borscht dressing can be made from beets, carrots, bell peppers, onions and tomatoes.
As additional components, use fresh or sauerkraut, beans, herbs, hot peppers, garlic and other appropriate ingredients.
To prepare for future use, boil the mass well, roll it into jars and cool while wrapped. Often, vinegar or citric acid is added to the dressing for preservative properties.

Beetroot borscht dressing

Beetroot dressing for borscht, prepared according to this recipe, is perfectly stored even at room conditions, without requiring special conditions. The balanced composition of the mixture will allow you to prepare a delicious lunch in a matter of minutes, adding only cabbage and potatoes to the dish and adding a few spoons of the preparation.

Ingredients:

beets - 1.5 kg;
carrots, onions, bell peppers - 0.5 kg each;
tomatoes - 1 kg;
water - 1 glass;
granulated sugar - 4 tbsp. spoons;
salt - 1.5 tbsp. spoons;
vinegar 9% - 75 ml;
greens - 100 g;
vegetable oil - 100 ml.

Preparation

In a cauldron, onion cubes and carrots are fried in oil.
Pour in water, add sliced beets, and let the contents simmer for 15 minutes.
Add chopped pepper pulp and chopped tomatoes, peeling them.
Season the vegetables with salt, sugar, vinegar, simmer for 10 minutes, stir in the herbs and continue cooking for the same amount of time.
Finally, the borscht dressing is packaged in a sterile container and wrapped until it cools.

Dressing for borscht with cabbage

The beetroot and cabbage borscht dressing will make cooking the first dish for lunch even easier. A portion of this dressing and a few potatoes boiled in broth - and a delicious hot lunch on your table will appetizingly invite your household to join them for a meal. The proportions of vegetables can be adjusted based on your taste preferences.

Ingredients:

beets, cabbage, tomatoes and sweet peppers - 1 kg each;
carrots, onions - 700 g each;
hot pepper - 0.25−1 pcs.;
granulated sugar - 2-3 tbsp. spoons;
salt - 1 tbsp. spoon;
vinegar 9% - 75 ml;
vegetable oil.

Preparation

Add bell and hot peppers, cabbage, and mashed tomatoes.
Season the mass, boil for 20 minutes, add vinegar and after 5 minutes pack into sterile containers.
The hermetically sealed dressing with cabbage for borscht should cool completely while wrapped.

Dressing for cold borscht

The borscht dressing, the recipe for which will be outlined next, is suitable for decorating a variation of the dish, which is often served cold. This addition of boiled eggs and sour cream is not usually prepared for future use; it is prepared immediately before serving the already brewed and cooled dish.

Ingredients:

chicken eggs - 3 pcs.;
sour cream - 200 g;
fresh dill and parsley - 1 bunch.

Preparation

Boil the eggs and cut them into cubes.
Finely chop the washed and dried greens, mix them with sour cream and eggs.
Ready-made dressing for cold borscht is served to the table in a separate container.

Dressing for borscht with sauerkraut

A delicious dressing for borscht with sauerkraut can be prepared immediately before cooking hot or prepared for the winter for future use. In the latter case, the vegetable mass is laid out in clean jars, sterilized depending on the volume of the vessels for 10-20 minutes and rolled up with sterilized lids.

Ingredients:

sauerkraut - 500 g;
beets, onions, carrots - 3 pcs.;
tomato paste - 4-5 tbsp. spoon;
vinegar - 1-2 tbsp. spoons;
oil.

Preparation

Fry onions and carrots in oil.
Add washed and squeezed cabbage, chopped beets, and simmer the contents for 10 minutes.
Season the mixture to taste, add vinegar, and heat for a minute.
Use the dressing for its intended purpose or preserve it for future use.

Moldavian dressing for borscht

Homemade borscht dressing, prepared according to the Moldavian recipe, will allow you to get a surprisingly rich hot dish with pronounced sourness. The classic composition of a vegetable mixture of onions and carrots in this case is complemented by parsley root, leeks and beet root vegetables pre-baked in the oven.

Ingredients:

beets - 1 kg;
parsley root, onion, carrots - 500 g each;
leeks - 1−2 pcs.;
garlic - 4-5 cloves;
granulated sugar, salt - to taste;
vinegar - 50 ml.

Preparation

The beets are baked until soft in an oven heated to 180 degrees, peeled and chopped.
Mix the beetroot mass with vinegar, add a little water and other chopped vegetables.
Season the dressing and simmer covered for 20 minutes.
Pack the hot vegetable mass into sterile containers, seal and wrap until cool.

Dressing for borscht with beans

Next, you will learn how to make a dressing for borscht from all the necessary vegetables with the addition of beans. The resulting base will essentially be a canned first course. If necessary, you will simply need to dilute it with broth or boiled water with boiled potatoes, season to taste and heat to a boil.

Ingredients:

cabbage - 2 kg;
beans - 250 g;
beets, onions, carrots - 500 g each;
tomatoes - 1 kg;
salt - 150−200 g;
granulated sugar - 100 g;
vinegar 9% - 2/3 cup;
allspice - 10 peas;
laurel - 4 pcs.

Preparation

Beans soaked for 12 hours are boiled for 40 minutes.
Onions and carrots are fried in oil.
Add beets, shredded cabbage and mashed with salt, beans, twisted tomatoes and seasonings, simmer for 45 minutes.
At the end of cooking, vinegar is added, the substance is packaged in a sterile container, sealed, and cooled while wrapped.

Dressing for borscht for the winter - recipe

Dressing for borscht, canned according to the following recipe, will delight supporters of savory variations of hot dishes with a hint of spice. The recipe contains an impressive portion of hot pepper and garlic, thanks to which the mass acquires a characteristic taste and aroma and there is no vinegar, which is an advantage for many.

Ingredients:

tomatoes, sweet peppers and beets - 1.5 kg each;
onions, carrots - 1 kg each;
heads of garlic - 3 pcs.;
hot pepper - 2 pcs.;
granulated sugar - ¾ cup;
vegetable oil - 1 cup;
salt - 2.5 tbsp. spoons.

Preparation

Chopped carrots, onions, beets and sweet peppers are mixed with twisted tomatoes and placed on the stove.
Add salt, sugar, butter and cook the contents for 15-20 minutes.
Add chopped garlic and hot pepper and heat for 3 minutes.
The finished tomato dressing for borscht is sealed in a sterile container for storage.

Dressing for green borscht for the winter

If the dressing for borscht made from beets and carrots is already waiting for its fate on the shelf, then it’s time to stock up on a mixture for cooking hot greens. Often a mix of sorrel, nettle, green onions and garlic stalks is used. Tomatoes, bell and hot peppers, and a variety of herbs will not be out of place.

Ingredients:

sorrel and nettle - 3 bunches each;
dill, parsley, green onions and garlic stalks - 1 bunch each;
tomatoes - 1 kg;
bell and bitter pepper - to taste;
salt - to taste.

Preparation

The greens are chopped or crushed in a blender with the addition of tomatoes.
Add salt to the contents and transfer to a suitable container.
Green dressing for borscht without beets will perfectly retain its properties in the freezer or on the refrigerator shelf. In the latter case, you need to add a little more salt to the composition.

Frozen borscht dressing

Read on to learn how to make borscht dressing and store it frozen. If the volume of your freezer allows you to make such preparations, then be sure to take the opportunity and provide yourself with the opportunity to enjoy a quick and healthy lunch made from healthy summer vegetables.

Ingredients:

carrots, beets and sweet peppers - 500 g each;
parsley (root) or parsnip - 300 g;
tomatoes - 1 kg.

Preparation

All components are crushed in the desired way and mixed together.
The mixture is packaged into portioned bags or containers and sent to the freezer.

Cooking borscht in half an hour seems like a dream, especially after a hard day at work. But if you have a jar of a special preparation saved up from the summer, just add it to the broth with potatoes, and a rich, aromatic soup is already on the table. In addition to speeding up the process of preparing borscht, this winter twist can also be used as an independent snack.

Product selection

Anyone who believes that you can make borscht dressing for the winter from any vegetable surplus is mistaken. You can “recycle” crumpled or unsightly tomatoes, burst tubers of beets or carrots, but here it is important to follow two rules.

Remove damage. All areas with traces of impacts, cracks, or any stains must be carefully cut out. There should be no areas with a changed structure left on the vegetables.
Throw away the mold. If there is even a small “fluffy” area on the surface, the vegetable should not be consumed. Even if you cut off a moldy piece, the spores of this fungus are already living inside the vegetable and how deep they have affected the pulp is unknown. If you think that heat treatment kills mold, you are wrong: it requires harsh chemicals. Therefore, throw away all affected specimens without regret.

If you do not follow these simple rules, then there is a high probability that your workpieces will “swell” or become moldy, and you will throw them away. This is the best case scenario. At worst, you may not notice signs of incipient spoilage and risk serious food poisoning.

Dressing for borscht for the winter: 10 recipes for a canned dish...

Like the vast majority of twists, preparations for borscht for the winter undergo heat treatment. In addition to regular cooking or simmering in the oven, this can be done using a multicooker or in a household autoclave - choose what is more convenient for you.

From beets

Peculiarities . Dressing for borscht from beets for the winter is a classic of the genre, because beets are present in most recipes for this preparation. Here is one of the most successful combinations: beets, carrots, bell peppers - exactly what we are used to seeing in borscht.

Grocery list:

beets - 1 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 0.5 kg;
sugar - 100 g;
salt - 70 g;
Refined sunflower oil - 300 ml;
vinegar 9% - 70 ml;
black pepper - 10 peas;
bay leaf - a couple of leaves.

Instructions

Grate the beets and carrots. If you use a “Korean” grater, the dressing will look even more attractive.
Slice the sweet pepper thinly.
Scald the tomatoes, remove the peel and pass through a meat grinder or chop with a blender.
Cut the onion into cubes or quarter into rings.
Combine ingredients in an enamel container.
Bring slowly to a boil.
Simmer for 40 minutes.
Sterilize the container in a convenient way.
Pour the dressing and roll up.
Turn the jars over, cover with a blanket and let cool until morning.

You can “play” with the proportions of ingredients: try adding hot pepper, garlic or your favorite spices to taste. If you don’t like onions, cook without them at all - the taste of the preparation will not suffer from this.

With eggplants

Peculiarities . Eggplant is a unique vegetable in composition, rich in oncoprotective substances. They also contain a lot of fiber, so people with exacerbations of gastrointestinal diseases should refrain from consuming them.

Grocery list:

beets - 1 kg;
sweet pepper - 200 g;
eggplants - 200 g;
carrots - 200 g;
onion - 200 g;
garlic - 50 g;
sugar - 50 g;
vinegar - 30 ml;
refined vegetable oil - 150 ml;
salt - 15 g.

Instructions

Grind the beets and carrots on a coarse grater.
Cut the eggplants and peppers into medium cubes.
Finely chop the onion.
Place the vegetables in an enamel container.
Add salt and oil.
Simmer slowly for 40 minutes.
Add remaining ingredients.
And simmer for another quarter of an hour.
Roll up the dressing.

With cabbage

Peculiarities . This version of the twist is almost ready-made borscht in a jar. Boil the broth, throw the potatoes into your preparation - the soup is ready. Below is a proven recipe for borscht dressing with cabbage for the winter.

Grocery list:

beets - 1 kg;
carrots - 300 g;
tomatoes - 300 g;
sweet pepper - 200 g;
cabbage - 1 kg;
sugar - 80 g;
salt - 15 g;
Refined sunflower oil - 80 ml;
vinegar 9% - 70 ml.

Instructions

Grate the beets and carrots.
Peppers - cut as desired.
Shred the cabbage as usual.
Remove the skin from the tomatoes and chop.
Place all ingredients in an enamel container.
Simmer slowly for about half an hour.
Roll into jars.

If you don’t have time to cook the broth, you can speed up the process: fry the onion in lard. Your household will sweep this express version of borscht off the table without even noticing the “substitution.”

With beans

Peculiarities . Beans in borscht are not just an addition to the classic taste and consistency. It is also a high-quality vegetable protein. This version of the dish is an excellent replacement for soup with meat broth for vegetarians or during fasting.

Grocery list:

beets - 1 kg;
tomatoes - 1 kg;
carrots - 1 kg;
onion - 1 kg;
dry beans - one and a half cups (any);
boiling water - one glass;
salt - 50 g;
sugar - half a glass;
vinegar 9% - 80 ml.

Instructions

Soak the beans and cook.
Grate the beets and carrots.
Onion - finely chop.
Scald the tomatoes, remove the peel and grind in a meat grinder.
Sauté onions, carrots and beets until half cooked.
Enter the remaining ingredients.
Simmer slowly for about half an hour.
The dressing must be rolled up hot.

With apples

Peculiarities . An unusual recipe for borscht dressing for the winter - with sour apples. According to reviews, this preparation pleasantly emphasizes the sweet and sour taste of a familiar dish and adds a special piquancy.

Grocery list:

beets - 1 kg;
onion - 250 g;
sugar - 150 g;
sour apples - 1 kg;
salt - one tablespoon;
vinegar 9% - one tablespoon.

Instructions

Grind the vegetables with a blender.
Place all ingredients, except vinegar, in an enamel container.
Simmer slowly for about half an hour after boiling.
Pour in vinegar.
And simmer for another five to seven minutes.
Roll up the dressing.

It is important that the apples are sour and the beets are very sweet. This way you will achieve piquancy and balanced taste. This preparation is also excellent as a stand-alone snack. The taste contrast is especially pronounced when cold.

From tomatoes

Peculiarities . Tomato dressing can be used not only for borscht - it can easily replace tomato sauce. The twist is good as a cold winter appetizer or as an addition to side dishes.

Grocery list:

ripe tomatoes - 2 kg;
sweet pepper - 1 kg;
carrots - 800 g;
beets - 700-800 g;
onion - 70-800 g;
refined vegetable oil - one glass;
salt - two tablespoons.

Instructions

Grind the peeled vegetables in a blender.
Combine all ingredients in an enamel cooking container.
Simmer on low heat for about 50 minutes.
Roll up the boiling mass and cool.

To simplify the recipe, take 1 kg of tomatoes and sweet peppers, chop in a blender and add one tablespoon of salt. Simmer for about a quarter of an hour and roll up.

From beet tops

Peculiarities . This step-by-step dressing recipe is for lovers of green borscht. You can prepare a refreshing summer soup in half an hour. You can add tops, green tomatoes or any other type of greens you like. You can get an interesting taste if you add a little wild garlic.

Grocery list:

beet tops - 0.5 kg;
sorrel - 0.5 kg;
salt - one heaped tablespoon;
boiling water - one glass;
dill greens - one large bunch.

Instructions

Finely chop the tops, sorrel and greens.
Place in an enamel cooking container.
Add some salt.
Pour a glass of boiling water.
Simmer for five to ten minutes - no more.
Roll it up.

Without vinegar

Peculiarities . You can preserve the same dressing for borscht from beets and carrots, but without adding vinegar. The preparation will not lose at all in taste. And such twists are stored just as well as vinegar ones.

Grocery list:

beets - 2 kg;
tomatoes - 2 kg;
sweet pepper (any color) - 2 kg;
onion - 2 kg;
refined vegetable oil - two glasses;
salt - two to three tablespoons;
hot pepper - to taste;
any greens - two bunches;
garlic - two heads.

Instructions

Grate the onions, carrots and beets on a coarse grater, you can use a “Korean” grater.
Cut the sweet pepper into thin strips.
Fry the chopped vegetables until half cooked.
Scald the tomatoes and remove the skin.
Grind together with hot pepper in a blender.
Pour the resulting mixture over the vegetables.
Add half the salt.

Simmer slowly for about an hour.
Pass the garlic through a press and also add to the total mass.
Chop the greens and send them there.
Taste for salt and add to taste if needed.
Boil for a couple more minutes.
Cork.

If you still lack sourness in this version of the preparation, add citric acid or lemon juice to taste.

In a slow cooker

Peculiarities . A multicooker is a “kitchen fairy” that will help out always and everywhere, especially where there is no stove at hand.

Grocery list:

beets - 1 kg;
onion - two heads;
carrots - two medium-sized pieces;
sweet pepper - two pieces;
large tomatoes - two pieces;
refined vegetable oil - two-thirds of a glass;
salt - to taste;
vinegar - 100 ml.

Instructions

Grate the beets and carrots.
Finely chop the onions and peppers.
Peel the tomatoes and chop.
Pour one third of the oil into the multicooker bowl.
Place the beets first.
Then carrots.
Now only peppers and onions.
Add some salt.
Set the “Frying” program for a quarter of an hour with the lid open.
When the device signals the end, set the same program, but with the lid closed.
Pour in the vinegar and remaining oil.
Boil the dressing on the same program for another five to seven minutes.
Pour the dressing into sterile jars immediately before it cools.

In an autoclave

Peculiarities . Do not open the lid of the autoclave immediately, let the device independently reduce the pressure to 0.1 MPa. Now you can safely take out the cooled pieces and put them away for storage.

Grocery list:

beets - 1 kg;
carrots - 350 g;
sweet pepper - 350 g;
onion - 350 g;
tomatoes - 350 g;
salt - one tablespoon;
sugar - 50-70 g;
refined vegetable oil - 80 ml.

Instructions

Sterilize the container in advance.
Grate the beets and carrots.
Chop the onions, tomatoes and peppers as desired, but not coarsely.
Mix all ingredients in one container.
Place into prepared jars.
Do not fill to the brim - leave at least 2.5 cm of space under the lid.
Seal the lids tightly with a seaming wrench.
Place the jars inside the device.
Fill with water so that there is 9-10 cm of free space left to the top edge.
Close the lid.
Wait until the pressure in the device rises to 0.4 MPa.
The holding time for half-liter jars is 40 minutes, for liter jars - an hour.
Disconnect the device from the network.

... and 2 freezing options

If the size of your freezer allows, you can not bother with canning at all, but freeze the borscht preparation. In this case, the vegetables will not lose a single gram of their nutrients.

Difficult

Peculiarities . When frozen, borscht dressing can be stored for as long as you need it - the vegetables will not lose their properties or spoil.

Grocery list:

beets - 0.5 kg;
carrots - 0.5 kg;
onion - three large heads;
tomato paste - 250-300 g;
water - half a glass;
Refined sunflower oil - three to five tablespoons.

Instructions

Boil the beets until half cooked.
Cut the onion into cubes and sauté until transparent.
Grate undercooked beets and carrots.
Bring the water to a boil and cool.
Mix the paste with water.
Pour over the vegetables.
Pack the workpiece in disposable bags or plastic containers and place in the freezer.

It is better to freeze borscht dressing in portions and then you won’t even need to defrost it before using it - “plop” it into the pan with the future borscht right as it is.

Simple

Peculiarities . This option is the most “lazy” and simplest of all possible. You will do without cooking or any other heat treatment of vegetables at all, which means you will save maximum benefits and time.

Grocery list:

beets - 0.5 kg;
carrots - 0.5 kg.

Instructions

Peel the vegetables.
Grind them as you usually do for borscht.
Pack in portions.
Place in the freezer.

Borscht dressing for the winter is a simple preparation. “Fussing around” doesn’t require much, but it will help you out in the kitchen until the next vegetable harvest. Experiment with proportions and spices and prepare your “signature borscht” in half an hour.

Reviews: “Such “lifesavers” should be in the pantry!”

I use this gas station often in the winter. Sometimes you forget to buy carrots, or beets. It is at such moments that borscht dressing comes to the rescue. We also make a dressing for borscht with cabbage: boil tomato juice and add shredded cabbage and spices to it. That's it! These “lifesavers” should be in your pantry! This year I will definitely make a couple of jars for the assortment.
Vivien, http://volshebnaya-eda.ru/kollekcia-receptov/zagotovki/borshh-v-banke/#ixzz57mHnUyju

I've been feeling lazy lately. I don’t do much canning. There are a lot of vegetables and fruits in stores in winter. This used to include, of course, dressings, vegetable salads, and various types of jam. And all in very large quantities. During the winter we didn’t even have time to eat everything. Gone are those days.
ELENA, https://galinanekrasova.ru/zapravka-dlya-borshha.html