How to make borscht for the winter from beets. Preparing borscht for the winter in jars is an excellent help for the modern housewife

Hi all! The autumn harvest is gaining momentum. The bell peppers are already ripe, the tomatoes are ripening in full swing, and the beets are on the way. Let's not miss the moment to stock up on vegetables for the winter. Today I want to invite you to prepare borscht dressing for future use. I have selected 6 different delicious recipes for every taste.

Borscht is a favorite dish for many, a kind of vegetable soup with beets and cabbage. It includes up to 20 ingredients and to make preparing this culinary masterpiece easier in winter, we will do some of the work now and store it in a jar until the right time.

The following vegetables are considered obligatory: beets, potatoes, cabbage, carrots, onions, tomatoes. You can add: beans, apples, turnips, bell peppers. From spices: black and allspice, dill, parsley, garlic, celery, basil, marjoram. All this, if desired, you can add to our today's recipes.

If you don't want to can vegetables, then just freeze the prepared ingredients! The recipe for such a preparation will be described below.

Prepare a large pot because there will be a lot of vegetables.
It is better to use 0.5 liter jars. This is the most suitable packaging option. It will take one such jar to prepare borscht. If the dressing still remains, don’t worry that it will spoil, use the following advice:

To prevent the rest of the workpiece from disappearing, grease the lid with which you will close the jar with mustard. It will prevent mold from occurring.

To cut vegetables faster, use all the equipment you have in the kitchen: blender, food processor, meat grinder. This is just the right case for all these devices to save a lot of your time.

This is the most common recipe for making dressing. It contains all the necessary ingredients for borscht. All that remains is to pour the mixture into a pan with meat broth, add potatoes and cabbage. And everything is ready!

Did you know that borscht can be hot or cold? They differ in the method of preparation. Hot – classic red borscht that we are used to cooking. The cold dish is based on pickled or boiled beets and fermented milk products.

Prepare 10 0.5 liter jars.

To prepare we will need:

Beets – 2 kg.
Carrots – 1.5 kg.
Onion – 1 kg.
Garlic – 2 heads
Tomato paste – 380 g (1 can)
Vegetable oil – 200 ml.
Vinegar 9% – 4 tbsp. spoons
Sugar – 2 tbsp. spoons
Salt – 1 tbsp. spoon
Ground black pepper – 0.5 teaspoon
Dried parsley – 0.5 teaspoon
Dill – 1 teaspoon
Bay leaf – 3 pcs.

1. Wash and clean all the vegetables.

2. Cut the onion into cubes and fry until golden brown in a frying pan. Pass the garlic through a press to the onion, add black pepper, parsley, and dill. Mix everything. Pour the tomato paste into the pan with the onions and simmer for another 5-7 minutes.

2. Grind carrots and beets in a food processor or on a coarse grater. We combine these vegetables in a saucepan, pour a glass of water into them, and put on fire. When the preparation boils, add fried onions, vegetable oil, vinegar, sugar, and salt to the pan. Mix thoroughly and leave to simmer for another 30 minutes. 10 minutes before the end of cooking, add bay leaves.

3. Pour the prepared dressing into sterilized containers and screw on the lids.

Turn the jars upside down and cover with a blanket until completely cool.

Recipe for borscht dressing for freezing for the winter with beets and carrots

In winter, you want to warm yourself up with a hearty and hot lunch. And, as always, there is not enough time to prepare it. In this recipe we prepare lifesaver bags for the housewife. With their help, borscht from fresh vegetables will miraculously appear on our table in winter. Don't believe me? Check it out!

Not a single method of canning borscht dressing can convey the aroma of fresh vegetables the way freezing will!

Carrots – 0.5 kg.
Beets – 1.5 kg.
Tomatoes – 0.5 kg.
Bell pepper – 0.5 kg.
Onion – 0.5 kg.
Garlic – 100 grams
Greens of your choice

1. Wash and clean the vegetables. Peel the bell pepper from the center and cut into strips. Chop the onion into squares, as is usually done for borscht. Cut off the place where the stem attaches to the tomatoes and cut them into cubes. Garlic can be passed through a press or chopped into slices.

2. Place all the cuttings in a large bowl so that it is convenient to mix them later.

3. Grate carrots and beets on a coarse grater and place in a bowl with the rest of the vegetables. Add herbs and spices to your taste. Mix all ingredients thoroughly.

3. In ziplock bags, put the amount of dressing that you usually use for one preparation of borscht. Squeeze the bag with your hands to release excess air and close the clasp.

In winter, vegetables are fried in a frying pan in vegetable oil and boiled in prepared meat broth along with cabbage and potatoes.

Delicious borscht dressing with bell pepper

A dressing made from homemade vegetables that can be stored all winter. In just 40 minutes you will stock up on a delicious preparation, which is enough to prepare 3-4 pans of borscht. In this recipe we add bell pepper.

To prepare we will need:

Beets – 3 pcs.
Tomatoes – 5 pcs.
Carrots – 2 pcs.
Vegetable oil – 125 ml.
Salt – 0.5 tbsp. spoons
Bell pepper – 1 pc.
Onion – 1 pc.
Garlic – 3 cloves
Vinegar 9% – 50 ml.

1. Wash all the vegetables. We peel the tomatoes, for this: we make cross-shaped cuts on the top of the fruits, put them in a container and pour boiling water for two minutes, then the skin will peel off very easily.

2. Grind all the vegetables in a blender one by one: carrots, beets, peppers, peeled tomatoes, onions, garlic. You can, of course, grate them, but this way the cooking process will take much longer. Pour everything into the multicooker bowl. Add salt, vegetable oil, mix.

3. Set the “stew” function on the multicooker for 40 minutes. Five minutes before cooking, pour vinegar into the bowl.

4. Pour the borscht dressing into sterilized jars. Screw on the lids. We turn the container upside down, wrap it in a warm blanket and wait for the workpiece to cool.

Recipe for dressing for borscht with beans

This recipe is for those who can’t imagine borscht without beans! To get a pleasant taste of the dish, you need to purchase good quality legumes:

the beans should be dry, well dried;
there should be no plaque or stains of suspicious origin on it;
there should be no holes in it from bugs;
If legumes are sold in bags, check that the packaging is not damaged.

For the amount of ingredients used in the recipe, prepare 9 0.5 liter jars.

To prepare we will need:

Beets – 1.5 kg.
Tomatoes – 1.5 kg.
Pepper – 0.5 kg.
Carrots – 0.5 kg.
Onion – 0.5 kg.
Vegetable oil – 250 kg.
Vinegar 9% – 80 ml.
Salt – 1 tbsp. spoon
Sugar – 100 g.
Beans – 300 g.

1. First, fill the beans with cold water and leave overnight. In the morning, we wash it, pour it into a saucepan, and fill it with water. Cook over low heat until done. Drain excess liquid from the finished product.

2. Wash and peel the vegetables thoroughly.

Three carrots and beets on a coarse grater. Bulgarian pepper in strips, onion in cubes. We pass the tomatoes through a meat grinder.

3. Pour tomato juice and vegetable oil into a large saucepan and stir. Place on the fire and bring to a boil.

4. When the tomato juice boils, add beets and 40 ml. vinegar, after boiling, cook for 10 minutes.

Then add onions and carrots to the beets and wait for them to boil. After boiling, cook for another 10 minutes.

5. Throw in pepper, beans, salt, sugar. Mix everything carefully and leave to simmer for 15 minutes. Five minutes before the end of cooking, pour in the remaining vinegar.

6. Fill the sterilized jars to the top with hot dressing and roll up the lids.

We wrap the workpiece with a warm blanket.

Dressing for borscht with beet without pepper - a recipe for the winter in jars

Most often, bell pepper is thrown into borscht. But if you don't like this vegetable, this recipe is just for you! Watch the video for a detailed description of the process of preparing the dressing without bell pepper.

To prepare we will need:

Beets – 1 kg.
Carrots – 1 kg.
Onions – 1 kg.
Tomato – 1 kg.
Sugar – 100 g.
Salt – 70 g.
Vegetable oil – 325 ml.
Vinegar 9% – 50 ml.
Water – 75 ml.
Allspice – 3 – 4 peas
Bay leaf – 2 – 3 pcs.

Borscht dressing with cabbage

This gas station is very practical to use. With its help, you can significantly reduce the cooking time of borscht because... it already contains cabbage.

To prepare we will need:

Beets – 1 kg.
Cabbage – 1 kg.
Bell pepper – 0.5 kg.
Tomatoes – 1 kg.
Onion – 0.5 kg.
Carrots – 0.5 kg.
Vinegar 9% – 5 tbsp. spoons
Sugar – 1 tbsp. spoon
Salt – 1 tbsp. spoon
Vegetable oil – 100 ml.
Tomato paste – 4 tbsp. spoons
Garlic – 1 head
Greens - to taste

1. Wash and peel the vegetables. For tomatoes, remove the place where the stalk is attached; for peppers, remove the seeds.

2. Cut the tomatoes into four parts, chop the peppers and beets into strips, and chop the onion into half rings. Three carrots on a coarse grater. Place all vegetables in a large saucepan.

3. Pour vegetable oil over the vegetables and place on medium heat. When the mixture boils, pour vinegar into it. Simmer the mixture for 40-45 minutes under the lid, stirring occasionally.

While the vegetables are stewing, chop the cabbage.

4. After 45 minutes, add sugar, salt, cabbage to the pan, pass the garlic through a press. Add tomato paste, herbs and cook for another 10 minutes.

5. Pour the vegetables into sterilized containers and close with lids.

Turn it upside down and leave to cool. A delicious borscht dressing for the winter is ready!

Dressing for borscht is a help for any housewife, especially in winter. It is easy to prepare, and can be used not only for the classic version of borscht, but also for its other varieties. You can find it in my other article.

Once you prepare this base, you can quickly prepare lunches later on! This gas station is suitable for people who are always in a hurry and are not ready to stand at the stove for several hours every evening.

Recipe for a very tasty winter borscht dressing made from beets and carrots

The dish we are going to prepare now is borscht for the lazy. It can be eaten as a regular salad (independent dish), or used as a dressing for borscht.

The basis is carrots and beets - this is a storehouse of useful substances. The dressing is a lifesaver when you don’t want to spend a long time “tinkering” with borscht, but want a tasty soup.

Ingredients:

4 kg beets;
2 tbsp. spoons of salt;
1 kg carrots;
1 kg of onions;
pepper (0.5 kg);
vegetable oil (approximately 0.2 l);
1 cup granulated sugar;
1 glass of 9% vinegar;
2 kg garlic;
2 kg of green parsley;

Preparation progress:

You can take absolutely any beet: anything will do here – no matter how gnarly or overgrown! We clean it with a vegetable cutter and grate it or pass it through the attachment of a meat grinder.

To avoid splashing the entire kitchen, cover it with a plastic bag.

Place in a bowl. Now the bow. We will not grate it, but simply chop it finely. Actually, it turns out much tastier this way. Then grate the carrots. Grind the pepper in a meat grinder.

Now we take a large (really large) container, where we put all our ingredients that we prepared earlier. We stir and put on low heat, waiting for our mass to give juice. This is about 20 minutes covered and a little more if the container is open.

Now add the remaining ingredients: vinegar, granulated sugar, etc. Wait for it to boil and continue cooking for another 50 minutes. Then add parsley and garlic. Cook for another 10 minutes.

Now we sterilize the jars and put the dressing in them. All is ready! Bon appetit!

Dressing for borscht for the winter without vinegar

This recipe, unlike the previous one, will not have a bite. However, this does not make the dressing any worse - it keeps well all winter!

Ingredients:

2 kg tomato;
2 large onions;
2 heads of garlic;
3 bell peppers;
3 carrots (large or medium)
2-3 hot peppers;
1 celery root;
2 apples.

Preparation progress:

Place the frying pan on the fire and pour a couple of tablespoons of vegetable oil. Place the tomatoes, previously ground in a meat grinder, into this frying pan.
Pepper (bitter and bell pepper), which we also chopped, add to the tomatoes. Celery, onions, carrots, apples, and garlic will also go there. We also, as you guessed it, crushed them.
Next, mix the whole mass and wait for it to boil, after which we cook for another half hour. Five minutes before it’s ready, it would be a good idea to add salt/sweeten.

The dressing for borscht (by the way, not only) is ready!

Dressing for borscht from beets, carrots and tomatoes - a recipe for the winter

This recipe in winter will be useful especially for those who want to eat healthy, but never have enough time. Boil the broth with potatoes, add a jar of dressing and serve the resulting soup with an egg - nourishing and tasty!

Ingredients

5 kg of white cabbage;
750 grams of carrots;
750 grams of onions;
tomatoes – 1 kg;
2 kg beets;
400 grams of sweet pepper;
parsley - to taste;
tomato paste – 3 tbsp.
9% vinegar – 125 ml;
250 ml vegetable oil;
salt to taste;
2 spoons of sugar;
bay leaf – 4 pcs;
black pepper 10 pieces (peas);
allspice 5 pieces;

Preparation progress:

It is better to cook borscht dressing in an aluminum container. It is better not to use enameled one - it will burn. To begin with, remove the stems from the tomatoes and pass them through a meat grinder.
We cut the onion either into half rings or into cubes, and then put it in a cauldron. Cut the sweet pepper into strips. After peeling the beets and carrots, grate them on a Korean carrot grater and add them to the onions. Now put the cauldron on the fire and add oil and vinegar. Salt and add sugar, bay leaf, both peppers.
Cover with a lid and bring to a boil, then stir and continue cooking. When the vegetables have boiled for 25 minutes, add shredded cabbage and parsley. After boiling, simmer for another 40 minutes, remembering to stir. 10 minutes before the end of cooking, add tomato paste.

Ready! Now you can put it into jars!

Dressing for borscht - a recipe for the winter with cabbage

This recipe is no more complicated than the others. The main ingredient will simply be cabbage. The set of components is standard, as in previous versions.

Ingredients

1 kg of table beets - you can use clumsy ones, which will not go well with other dishes;
1 kg of white cabbage;
0.5 kg bell pepper;
1 kg of large tomatoes;
0.5 kg of onions;
carrots – 0.5 kg;
5 tbsp. l. vinegar 9%;
sugar and salt;
100 mg odorless vegetable oil;
tomato paste – 3-4 tablespoons;
garlic - one head;
greens to taste.

Preparation progress:

Vegetables need to be cut, except for garlic, cabbage and herbs. Remove the stems from the tomatoes and cut them into quarters. Next is the pepper: remove the seeds and stalk. It must be cut into strips. Cut the onion into half rings and three carrots on a coarse grater. We cut the beets into strips. We put all the chopped vegetables in an aluminum basin, in which we will cook the borscht dressing.
Add oil and place vegetable mixture over medium heat. As they boil, reduce the gas. Simmer like this for about 40-45 minutes, covering with a lid. At this time we will take care of the cabbage - it needs to be chopped. You can even have time to sterilize the lids and jars, although it is better to do this in advance.
We look at the stove - the vegetables have begun to boil, which means it’s time to add vinegar.
Stir and leave the dressing to simmer for another 45 minutes. Next, add salt, add granulated sugar and lay cabbage, and chopped garlic on top. If you wish, you can add tomato paste and herbs. Then stir and simmer for another 10 minutes under the lid.

Now remove from the stove and put into jars. By the way, don’t forget to put a knife under the jar so that it doesn’t burst. Everything is ready - bon appetit!

I suggest you watch a video recipe for preparing borscht dressing for the winter

Good luck with your preparations and look forward to new recipes!

It’s good to have borscht dressing on hand for the winter. The only thing that can be better is having different options. Each of which has its own zest. Borscht will be unique, interesting and incredibly tasty every time. What else does a caring housewife need?

I suggest preparing dressings for not only using different recipes, but also using different methods. All the recipes are very good, tested not over years, but over decades. Take a closer look - you will probably find something new for yourself.

Dressing for borscht for the winter from beets is sacred. Thanks to her, our favorite hot dish smells fragrant and delights with the fresh smells and colors of summer.

The idea is this: vegetables are stewed, closed in jars with iron lids. Stores wonderfully. The borscht turns out excellent!

There is only one wish for the choice of products - choose red beets, tasty ones. Sometimes we come across vegetables with veins, watery ones, we don’t need those. It is important to remember that the success of a very tasty dressing is high-quality ingredients. First of all, this applies to beets.

Pre-sterilize the jars. For these purposes, 0.5 liters are good. Don’t forget to pour boiling water over the lids.

Preparing a set of products

Beetroot – 2 kg.
Tomatoes – 2 kg.
Carrots – 2 kg.
Onions – 2 kg.
Sunflower oil - 650 gr.
Sugar – 200 gr.
Salts – 130 gr.
Vinegar – 100 ml.
Water – 150 ml.
Allspice peas – 15 pcs.
Bay leaf – 5 pieces.

I indicated the weight of vegetables in peeled form.

Preparing winter accompaniment for borscht

You have thoroughly prepared for the winter season. And with a slight movement of your hand, turn your borscht into a real miracle!

Recipe for winter borscht dressing with beets and beans

Amazing gas station. Just right for a Lenten dish. Agree that sometimes you want a lighter option. If you have never cooked borscht with beans, improve immediately. Extraordinary yummy. And the preparation of beets and beans allows you to cook it very quickly.

What else is good about this beetroot dressing for the winter? Yes, because the vegetables are first fried and only then stewed. Experienced housewives will immediately say that it should turn out very interesting.
I usually select white sugar beans. With it, the gas station seems more attractive to me.

Product Set

Beetroot – 2 kg.
Carrots – 2 kg.
Onions – 2 kg.
Tomatoes – 2 kg.
Beans - 3 cups of two hundred grams
Vegetable oil – 500 ml.
Hot water – 500 ml.
Sugar - glass (200)
Salts – 100 gr.
Vinegar (6 percent) – 150 ml.

How to cook

The beans must first be soaked in cold water for 2 - 3 hours. Then boil until tender.
Make a puree from the tomatoes, then boil it in a frying pan with a small amount of oil. Boil for min. 5 – 7.
Chop the onion into pieces. Beets and carrots in small strips.
Fry the vegetables separately in oil and place in a common bowl.
Add beans to the vegetable mixture and stir.
Add all spices, oil, vinegar, water.
Stir and simmer over medium heat for 30 minutes.
Place in prepared sterile jars and tighten.

Good luck with your borscht! If you want to be carried in their arms, throw a handful of mushrooms into the Lenten dish.

Dressing for borscht for the winter. Recipe with tomatoes and bell peppers

The addition of bell pepper makes beetroot dressing for the winter incredibly flavorful. And here we will add dill. The borscht will smell fragrant throughout the whole house.

The preparation is distinguished by a small amount of vinegar. It will be given acidity by tomatoes, of which there are slightly more here than in other recipes.

Required Products

Beets – 3 kg.
Red bell pepper – 2 kg.
Onion – 2 kg.
Tomatoes – 4 kg.
Vegetable oil - 0.5 l.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vinegar – 4 tbsp.
A bunch of dill.

Cooking process

We twist the tomatoes into tomatoes. Getting rid of seeds is not important. But if you have time, strain the mixture through a sieve. It will be better this way.
Cut beets, peppers into small strips, and onions into cubes.
Finely chop the dill.
Pour the oil and tomatoes into a large saucepan and let it boil.
Add the rest of the vegetables, dill and spices.
Stir the mixture and boil over medium heat for 40 minutes.
Add vinegar carefully. Why neat? To avoid over-acidification, tomatoes may have acidic properties. Therefore, it is better to try and add vinegar in stages. You can adjust the taste with salt and sugar.
Simmer for another 5 minutes after adding vinegar.
Place in sterile jars and roll up.

Hot, aromatic borscht gathered everyone in the kitchen. Treat your household. Let them appreciate your preparation for winter!

Vegetable dressing for borscht for the winter

I’ll tell you a little secret - this dressing can be eaten as a salad. She's really good. A complete vitamin set of sweet peppers and carrots, onions and tomatoes.

What you need to prepare

Tomato 2 kg
Sweet bell pepper 2 kg
Carrots 1 kg
Onion 1 kg
Vegetable oil 300 ml.
Vinegar, salt, and sugar, half a glass (200 g), maybe a little less.

Preparation

Tomatoes are passed through a meat grinder. I don't remove the seeds.
Peppers and carrots are cut into strips, onions into cubes.
Chopped vegetables are placed in a bowl for cooking, and tomato puree is added to them.
Next, add oil, vinegar, salt and sugar, and mix everything.
The vessel is placed on medium heat, the dressing is simmered for 20 -25 minutes. after boiling.
Distributed into sterile jars and rolled up.

The dressing will enhance the borscht so much that everyone will ask for more. I add this at the end of cooking and balance the taste.

Fresh borscht dressing for the winter without cooking

Fresh dressing for winter borscht is the hit of the season. All the recipes are very good, but this one is special. After all, it is not subjected to heat treatment. This means both vitamins and aromas remain in place. And a small amount of salt helps preserve the fresh benefits.

Such wealth is stored in the pantry under a nylon lid. If you have space in the refrigerator, you can put it there too. There is room for a couple of jars. And there are enough of them for the winter.

Before adding it to borscht, you can rinse it of salt. And another option: add less salt to the broth and adjust the taste with dressing.

List of products

Carrots - 500 gr.
Sweet bell pepper - 500 gr.
A bunch of dill and parsley
Salt 200 grams.

Preparation

Vegetables are cut into strips.
The greens are finely chopped.
The cuttings are thoroughly mixed with salt.
The mass is distributed into clean and dry jars under a nylon lid. Vegetables must be packed tightly.

Fresh dressing can be added to both the roast and the broth. Add the potatoes to the broth when they are ready. Just taste it, then you definitely won’t oversalt it. And how your borscht will smell is beyond words.

Fresh borscht dressings can also be made frozen, but without salt. Distribute the vegetable mass into plastic bags and place in the freezer. You can freeze vegetables individually. As your heart desires, taking into account specific circumstances.

Dressing for borscht for the winter with bell pepper

It's no secret that bell pepper adds a special flavor to borscht. And the smell with it is completely different, and the taste. In winter, such a gas station will be a real godsend for the housewife.

Required Products

Sweet pepper – 2 kg.
Onion - 1 kg
Vegetable oil - glass (200 gr.)
Salt to taste
Vinegar 6 percent - 1 tbsp. l. in a liter jar.

Preparing the dressing

The pepper needs to be peeled, washed, cut into strips or cubes - as you like.
Peel the onion and cut into pepper slices.
Fry the onion until transparent.
Add pepper and salt. Simmer until done. In time it will be min. 30. If there is not enough liquid, you can add a little water. And, if desired, some ground pepper.
Place the prepared vegetables in sterile jars. Pour vinegar on top at the rate of 1 tbsp. per liter jar.
Roll up with sterile iron lids.

Add to borscht for health. Enjoy!

Borscht dressing for the winter made from beets and garlic

We have already prepared a beet version with carrots. Now let's add sweet pepper. We will make a dressing for borscht for the winter from beets, tomatoes and sweet peppers.
Its special feature is the addition of garlic. What could be better than borscht with garlic?

Ingredients

Tomatoes – 750 gr.
Sweet pepper – 250 gr.
Beetroot – 2 kg.
Onion - 250 gr.
Medium head of garlic
Salt – 30 gr.
Sugar – 100 gr.
Vinegar (9 percent) – 100 ml.
Vegetable oil – 250 ml.

Step by step process

Onions, peppers and tomatoes are cut into cubes.
Beets are grated on a grater.
Vegetables are placed in a pan.
Salt, sugar, vinegar, and oil are also sent here.
The mass is stewed for 40 minutes.
Garlic crushed with spade garlic is added.
The dressing is stirred and simmered for another 10 minutes. Don't forget to stir.
The finished product is placed in sterile jars and rolled up.

Don’t forget to trim the bacon to the fragrant borscht. Have fun, and don't swallow your tongues!

When it comes to talking about, you don’t want to talk for a long time. There is a desire to run to the kitchen and cook. And when you have wonderful refills in stock, it’s doubly nice. Rich and delicious borscht to you!

Russia has long been famous for borscht, but it is also prepared in Ukraine, Poland, and Moldova. That's why there are so many recipes for the first course. It is so popular that housewives prepare borscht dressings for the winter, and this allows you to cook your favorite dish in a matter of minutes.

Whether you cook lean borscht or in meat broth, the main components remain the same - cabbage, beets, carrots, tomatoes, onions. Each housewife takes a different ratio of products, supplementing them with other ingredients.

The initial stage of any closure is the preparation of all necessary components:

the top leaves of cabbage are cut off and the stalk is removed, as well as all damaged areas; chop into 3-5 mm chips;
beets for canning are taken young, dense, round in shape, with rich red flesh, without damage or signs of disease; Having cleared the tops, wash thoroughly, blanch for 15 minutes, then remove the skin; cut according to your preference - slices, plates, cubes, if there are no specific recommendations for the recipe;
greens and damaged areas are removed from young carrots; wash, blanch in salted water for 5 minutes and cut into circles or chop;
tomatoes should be fresh, ripe and preferably uniform in color; having rid the tomatoes of the stalk, they are washed and further processed taking into account the recipe;
bell peppers (if they are included in the recipe) are firm, ripe, without damage; remove the stalks with seeds, blanch for 2 minutes and cut into strips, slices, cubes, etc.;
It is better to take medium-sized spicy onions; having cleared the cover and root lobes, cut into half rings; Some housewives blanch for 3 minutes in boiling water before slicing, then cool under running water.

If the recipe calls for sautéing in vegetable oil, then the vegetables are not blanched before slicing.

The best recipes for borscht dressing for the winter at home step by step

Below is a selection of interesting recipes for borscht dressings. Taking them into service will really diversify your winter feast. You don’t even have to strictly adhere to the recipe, adding your own twist to the cooking.

Many housewives are accustomed to subjecting jars of vegetable mixtures to additional pasteurization. But if there is a cool storage place (with a temperature of 4-8 degrees), then this step can be ignored, following these instructions:

tomatoes (2 kg) are ground in a meat grinder;
beets (1.5 kg), sweet peppers, carrots, onions (1 kg each) are chopped in a food processor (or chopped by hand);
vegetable oil (250 g) is poured into a saucepan with a thick bottom and first simmer carrots and onions, then add bell peppers, beets and tomatoes;
bitter pepper (2 pods) finely chopped, after removing the seeds, and added to the vegetable mass;
introduce acetic acid 70% (1.5 des.l.), salt (2 tbsp) and sugar (1 tbsp);
add chopped herbs (dill, parsley) and simmer for 1 hour.

The finished dressing is hot packed into jars and immediately rolled up, after wiping the lids on the inside with vinegar. Turning the containers upside down, cover them with a warm blanket (fur coat) and allow them to steam for 24 hours.

Borscht dressing for the winter without sterilization: video

In Volyn, borscht is prepared with a minimum of ingredients. But, nevertheless, the dish turns out rich and tasty. The dressing for it is prepared in this way:

cabbage (1 kg) chopped into strips;
onion half rings (100 g) sautéed in oil;
tomatoes (300 g) are baked for 10-15 minutes in the oven and rubbed through a sieve;
all ingredients are laid out in layers in jars;
prepare the marinade by adding salt, peppercorns, and bay leaves to the water to taste.

Fill in the refill and place 0.5 liter containers for sterilization for 25 minutes (liter containers for 35-40 minutes). The vegetable mixture is added to the prepared meat broth, boiled for 10 minutes and removed from the stove. When serving, put pieces of boiled meat on a plate, sprinkle with herbs and season with sour cream.

beets (1 kg) are cut into strips and placed in a frying pan with vegetable oil;
sprinkle with vinegar and sauté for 10 minutes;
pour in water so that it covers the beets halfway, cover with a lid and simmer for 50 minutes;
fresh tomatoes (10 pcs.) are grated, added to the beets and simmered for another 10 minutes;
separately fry carrot sticks (6 pcs.), parsley root (3 pcs.) and onion half rings (6 heads) for 15 minutes;
mix the ingredients and simmer for 10 minutes;
packaged in jars and sterilized.

During the cooking process, stir the dressing constantly so that it does not burn. If the mass turns out to be too thick, add a little boiled water at the end and simmer for another 5 minutes.

Borscht dressing for the winter: video

The preparation for borscht can be made without cabbage by rolling other ingredients into jars. This is especially convenient for those who prefer to cook soups with sauerkraut. In this case, the following recipe will work:

beet straws (1 kg) are sautéed in oil for 10 minutes;
adding a little water, simmer for 1 hour;
add tomato paste (5 tbsp) and keep covered for another 10 minutes;
cut carrots (5 pcs.), parsley root (2 pcs.) and celery root (1 pc.), mix with onion half rings (10 small heads) and fry in oil for 15 minutes;
All ingredients are combined and simmered for 10-15 minutes over low heat;
at the end add sugar, salt, hot peppercorns, bay leaf to taste;
After introducing a glass of 9% vinegar, after 5 minutes remove from the stove and pack.

Having rolled up the jars, wrap them in a warm blanket and keep them for a day or two. Then they are taken out into the cold.

It is difficult to imagine real Slavic borscht not only without beets, but also without beans. Legumes give the dish a special richness. The dressing can be prepared according to this recipe:

beans (600 g) are soaked for 8 hours, then boiled;
beets into strips (1 kg) are stewed in vegetable oil;
chopped onion (400 g) sautéed separately;
combine beets and onions, add grated tomatoes (1 kg) and simmer for 15 minutes, adding salt and pepper to taste;
at the end, add 2 tbsp. vinegar essence, mix well and remove from heat;
The vegetable mixture is combined with boiled beans and the jars are filled.

Having hermetically sealed, the dressing is turned upside down and kept under a warm shelter for at least 24 hours. When cooking borscht, in addition to vegetable dressing, it is recommended to add some dried mushrooms to the pan - this will give the dish an amazing aroma.

Dressing for borscht with beans: video

Bell pepper complements dishes with vitamin content, so this vegetable will not be out of place in borscht. The recipe gives the average amount of product. Those who like sweetened borscht can increase the amount of pepper slightly. The dressing is prepared in this way:

unblanched beets (1 kg) and carrots (400 g) are cut into strips and placed in a non-hot oven for 1.5 hours (lightly sprinkled with vegetable oil);
bell peppers (3-4 pcs.) and onions (200 g) are sautéed in a frying pan;
mix the ingredients, add a glass of vegetable oil and put on the stove to simmer for 20-30 minutes;
tomatoes (200 g) are finely chopped and added to the vegetable mass;
adding acetic acid 80% (1 tsp), simmer for 10 minutes.

The dressing packaged in jars is sterilized by keeping 0.5 liters for 40 minutes, 1 liter for 60 minutes.

Dressing for borscht for the winter with sweet pepper: video

In the recipes described above, fresh tomatoes can be replaced with tomato paste. Or use these instructions for preparing a delicious borscht dressing:

carrots (1 kg) and celery roots, parsley, parsnips (100 g each) are soaked in cold water for 15 minutes, then peeled, cut into strips and fried;
onions (400 g) are chopped into rings 5 mm thick and sautéed until golden;
cabbage (1 kg) is chopped and kept over steam for 1 minute;
fried vegetables are placed in a pan;
add chopped herbs (at your discretion) and salt (60 g);
keep on fire for several minutes with constant stirring;
tomato paste (1 can of 0.5 l) is diluted with boiled water, doubling the volume;
put on fire and heat slowly, adding chopped red bell pepper (3 pcs.);
add sugar (65 g), 3 peas each of bitter and allspice to the tomato, remove from heat after 5 minutes;
Cabbage is added to the vegetable mixture and everything is poured with tomato, mixed and packaged.

Since some of the components have cooled down, the jars with the dressing are sterilized: 0.5 liters - 70 minutes, 1 liter - 1.5 hours.

Dressing for borscht with tomato paste: video

Several recipes without vinegar have already been described above. It is also not used in what is proposed below, so it is recommended to carry out sterilization at the end for at least 50 minutes (for 0.5 l) even if stored in the cellar:

rummage separately beets (1.5 kg), carrots (1 kg) with white roots (150 g), red bell pepper (0.7 kg), onions (4 pcs.);
combine the ingredients, add chopped herbs, salt (1-2 tbsp);
Heat tomato sauce (0.5 l), diluted with water, over low heat.

The vegetable mass is packaged in jars, filled with tomatoes and placed for sterilization. You can replace store-bought sauce with homemade one by boiling fresh tomatoes (1 kg) by half. Add bitter and allspice peppers to the tomato mass to taste.

This recipe is designed for a large volume of winter preparations. The recipes presented here can also be calculated to select ingredients for 3 kg of beets (this is approximately 60 medium-sized root vegetables). Below is a dressing algorithm based on which you can cook borscht according to an old Russian recipe:

the beets are boiled in salted water, cooled, peeled and chopped;
carrots (3 kg) and celery roots (0.5 kg) are grated;
green beans (1.5 kg) and cabbage (3 small heads) are chopped and steamed until soft;
onions (1.5 kg) are fried in oil, adding ground red pepper to taste;
10 kg of tomatoes are twisted in a meat grinder and boiled by 1/3, not forgetting to add salt to taste;
All vegetables are evenly packed into jars, vinegar is added to each jar (0.5 l - 1 tbsp), a bay leaf is added and tomato is poured over it.

Pasteurization time is 30-40 minutes. If desired, you can put another 1/2 chopped (but not crushed) clove of garlic and 2-3 peas of allspice (cloves) into the jars.

The beauty of modern kitchen appliances is that it allows you to make preparations that are harmless to the body (you can forget about cholesterol). A multicooker is a great help in everyday life. The ingredients for preservation prepared in it do not require subsequent pasteurization, which already facilitates the preparation process.

In this recipe, cabbage is excluded, the remaining ingredients (onions, carrots, beets) are taken in equal quantities - 10 pieces each. You will also need ripe tomatoes (3-4 pcs.), herbs (3 bunches) and garlic (1.5 heads). The entire procurement process looks like this:

in the “frying” mode, sauté the chopped onion for 5 minutes;
add chopped root vegetables and fry for another 15 minutes;
then add chopped tomatoes without skin;
by switching the multicooker to the “Stew” mode, steam the vegetables for 15 minutes;
add chopped garlic, herbs and, if desired, black pepper;
simmer for another half hour.

Once the product has cooled completely, it is packaged in plastic portioned containers and stored in the freezer.

Dressing for borscht for the winter in a slow cooker: video

The variety of recipes allows each housewife to choose a dish that is more acceptable to her. But you shouldn’t stop there when creating your culinary masterpieces.

Preparing borscht in jars for the winter will be a real lifesaver for the housewife. Its recipes are very different. All that remains is to choose the most suitable one for yourself and delight your family all winter with a delicious rich soup, prepared in record time.

Borscht for the winter in jars - a classic recipe with cabbage

The classic recipe for preparing borscht for the winter includes not only beets and carrots, but also cabbage. It is prepared quickly and simply. For this dish you need to take: 1 kg. onions, carrots, tomatoes and cabbage, 3 kg. beets, 70 g salt, 160 g sugar, 450 ml. water, 220 ml. acetic acid, 1 tbsp. any vegetable oil.

All vegetables are thoroughly washed and chopped. It is most convenient to pass them through a meat grinder with large holes. But you can also use a coarse grater.
Carrots and onions are fried until soft, after which the remaining vegetables are added to them. All the ingredients are simmered together for 12-15 minutes over low heat.
All that remains is to add a little more oil, water, salt, sugar and acetic acid. The mixture is simmered under a closed lid on low heat for about another half hour.

The resulting product is poured into pre-prepared jars and covered with lids. The containers are turned over and wrapped in a blanket until they cool completely.

Recipe without vinegar

If you decide to prepare borscht without vinegar, then lemon juice (1 fruit) will help replace this ingredient.

From such a “semi-finished product” the soup will ultimately turn out much tastier than from old, stale vegetables. Also for the preparation you need to take the following ingredients: 1 kg. beets and tomatoes, 400 g of onions and carrots, 150 g of fresh cabbage, oil for frying, salt.

The beets are washed thoroughly, but not cleaned. Vegetables are cooked over high heat until soft.
Onions are sautéed in butter or vegetable oil.
The tomatoes are doused with boiling water, the skin is removed, and then cut into large cubes.
The carrots are grated, and the cabbage is finely chopped with a sharp knife.
All pre-prepared vegetables, except beets, are stewed in a frying pan with thick walls for at least half an hour.
After the specified time has passed, grated beets are added to them, after which the mass is cooked for at least another 15 minutes.
All that remains is to add salt and vinegar to the ingredients and transfer the preparation into sterile jars.