Dressing for borscht for the winter: recipes for quick cooking. Winter borscht dressing with beets Delicious borscht dressing recipe

Spending a few hours in August and September preparing soup dressings for the winter has a lot of benefits. Firstly, it saves time, since in winter you won’t need to peel and chop vegetables.

Secondly, the budget is saved, because vegetables are cheaper in season than in winter. Thirdly, in autumn there are more vitamins and other useful substances in vegetables and herbs.

This is a simple and quick preparation with sweet peppers. It can not only be added to soups, but also spread on bread when preparing sandwiches.

Required Products:

Sweet pepper – 3 kg;
garlic – 0.5 kg;
hot red pepper – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 tbsp.

Preparation:

Wash vegetables and herbs. Peel the garlic. Remove cores and seeds from sweet peppers, leave hot peppers.

Interesting to know! In order for the garlic peel to come off well, you need to place the entire head in the microwave. 15-20 seconds will be enough.

Pass everything through a meat grinder. Add salt and mix well. Pour boiling water over the jars and dry. Then, without cooking, pour the dressing into jars. Cover with nylon lids.

This dressing keeps well even without refrigeration.

Vegetable dressing for soup for the winter in jars

This vegetable dressing is simply a storehouse of vitamins and other useful elements during the cold period. The soup with its addition turns out incredibly tasty and aromatic.

Required Products:

Carrots – 0.5 kg;
onions – 0.5 kg;
sweet pepper – 0.3 kg;
tomatoes – 0.25 kg;
vegetable oil – 200 ml;
salt – 1 tsp.

Preparation:

Wash all vegetables. Peel the carrots and onions, remove the core with seeds, white partitions and stalks from the pepper.

Then transfer the prepared onion into a saucepan with a thick bottom. It is better to do this with a slotted spoon so that the oil remains in the pan. And we send the carrots to the frying pan. Fry, covered, until lightly browned.

While the carrots are frying, you need to cut the sweet pepper into small cubes. Place the carrots in a saucepan with the onions, and place the peppers in the frying pan. First, pour the remaining oil into the pan and heat it. The peppers should brown slightly but remain firm.

Meanwhile, chop the tomatoes. Be sure to cut out the hard parts of the stalk attachment. Cut into small cubes. Place the pepper into a saucepan. There is no need to fry the tomatoes; just put them in the pan right away.

Each vegetable must be fried separately. Because each one requires different amounts of time to cook.

Add salt to the pan. Mix everything well and simmer, covering the pan with a lid. Don't forget to stir. After 10-15 minutes, all vegetables should become soft.

Important! Do not use iodized salt to prepare the product. It may spoil or acquire an unpleasant aftertaste.

Finally, taste for salt. If necessary, add salt. Next you need to prepare the jars. It is better to take a small volume; in the future it will be more convenient to use refills. Jars should be sterilized. This can be done on the stove or in the microwave. Boil the lids as well.

Transfer the finished dressing into jars, tamping well so that no air remains. Place the lids on top and tighten. Then turn the jars upside down and wrap them in something warm, such as a blanket. After the jars have completely cooled, they can be moved to the basement, cellar or closet.

Read also: Buckwheat soup with chicken - 5 simple recipes

Dressing for carrot and onion soup

This dressing is perfect for chicken noodle soup. It will make it rich and aromatic. And preparing such a soup using the dressing will be very simple.

Required Products:

Carrots – 1 kg;
onion – 0.5 kg;
vinegar 9% – 2 tbsp. l.;
black peppercorns – 3-4 peas;
bay leaf – 2 leaves;
salt to taste.

Preparation:

Wash and chop the vegetables. Cut the onion into small cubes and grate the carrots on a fine grater. Then simmer over low heat for 30 minutes, adding a few tablespoons of water to the pan. Add spices and add vinegar at the very end.

Interesting to know! To cut onions without tears, you need to place them in the freezer for 10 minutes before cutting. Then volatile substances will not be released as actively.

Place the resulting dressing into sterilized jars. Cover with lids and roll up. Once the jars have cooled completely, they can be stored in the refrigerator.

Salty soup dressing with tomatoes and vegetables

Salty dressing is suitable for cooking both soup and borscht in winter. It is enough to add 1-2 spoons of dressing to the dish, and it will turn into a culinary masterpiece.

Required Products:

Tomatoes – 0.5 kg;
carrots – 0.5 kg;
bell pepper – 0.5 kg;
onion – 0.5 kg;
parsley – 0.3 kg;
salt – 0.5 kg.

Preparation:

Wash all vegetables. Grate the carrots onto a coarse grater. Cut the pepper and onion into small strips. Remove the skin from the tomatoes. This is easy to do by making a cross on the top of each tomato and then immersing it in boiling water for a few minutes. Then, in the places where the cut is made, the skin will curl up and be removed without much effort. Cut the tomato into cubes.

Chop the parsley. Place all chopped vegetables in a deep container. Add salt and mix thoroughly. Leave for 10 minutes to allow the mixture to release juice.

Place the dressing into clean, dry jars and pour the released juice into the jars. Cover with nylon lids. Can be stored at room temperature.

From the specified amount of vegetables you get 4 cans of dressing, 0.5 liters each.

Good to know! During salting, products retain their nutrients and vitamins better and longer.

Dressing for the winter with the addition of parsley and celery

By feeding your family soup with this dressing in winter, you will provide them with vitamins that are so lacking during the cold season. And the use of parsley, which is part of the dressing, is a prevention of colds.

Required Products:

Parsley root – 2 pcs.;
parsley – 200 g;
celery root – 2 pcs.;
celery greens – 200 g;
red hot pepper – 1 pc.;
bell pepper – 2 kg;
carrots – 0.5 kg;
garlic – 150 g;
vinegar – 100 ml;
salt – 2 tbsp. l.

Preparation:

Wash all vegetables and herbs. Cut the peppers in half and remove the cores and seeds. Peel the celery, parsley and carrot roots. Peel the garlic as well. Dry the greens from water.

Good to know! It will be easier to clean vegetables from dirt using special brushes. They are sold in hardware stores.

All products should be cut into several parts and passed through a meat grinder. Mix thoroughly, add salt and vinegar. Their number may vary depending on your preferences.

Sterilize jars and lids. Spread the prepared dressing and roll it up. Once completely cooled, transfer to the refrigerator.

Winter dressing for borscht made from green tomatoes

The borscht dressing is well infused in jars and gives the dish a rich taste and aroma. It should be added to borscht after the meat and potatoes are ready.

Read also: Bean soup - 10 simple recipes

Required Products:

Beetroot – 2 kg;
green tomatoes – 0.7 kg;
onion – 0.3 kg;
cabbage – 0.5 kg;
garlic – 50 g;
vinegar – 100 ml;
ground black pepper – 1 tsp;
sunflower oil – 100 ml;
sugar – 100 g;
salt – 2 tbsp. l.;
water – 0.5 tbsp.

Preparation:

Peel the raw beets and grate them on a coarse grater. Cut green tomatoes into small slices. Chop the cabbage and chop the onion.

Place all chopped vegetables in a deep enamel container. Add sunflower oil and salt. Mix well.

Boil half a glass of water and pour it into the vegetables. Mix everything again. Send to the stove. Simmer over medium heat for 50 minutes, stirring all the time.

After the specified time, add chopped garlic to the dressing. It can be squeezed through a press or finely chopped with a knife. Also add pepper and vinegar to the container. Stir and simmer for another 10 minutes.

Sterilize the jars and boil the lids for 10 minutes. Divide the prepared borscht dressing into jars, pressing down well with a spoon so that no air remains. Roll up the jars and turn them upside down. Cover with a blanket. After cooling completely, place in a cool, dark place.

Good to know! One option for sterilizing jars: Place a metal colander over a pan of boiling water. Place the jar on top, upside down and sterilize for at least 20 minutes.

Soup dressing for the winter with beans

This dressing can be used to make excellent bean soups. It is also suitable as a side dish for second courses.

Required Products:

tomatoes – 4 kg;
bell pepper – 1 kg;
onion – 1 kg;
beans – 1 kg;
sugar – 0.5 kg;
sunflower oil – 0.5 l.;
tomato paste – 2 tbsp. l.;
salt – 3 tbsp. l.

Preparation:

Beans need to be prepared in advance. It should be washed and filled with water. Leave for 6 hours for it to swell.

Good to know! Beans need to be soaked not only so that they cook faster. And also to remove enzymes that cause gas formation in the intestines.

After this, drain the water from the beans and add new water, add salt. Place on the stove and cook until fully cooked. Then pour cold water over the beans.

Peel the onion and chop finely. Also chop the bell pepper and tomatoes. Add salt, sugar and sunflower oil to the vegetables. Place on the stove, bring to a boil and cook for another 50 minutes over low heat. Then add the boiled beans and cook for another 10 minutes.

While the dressing is hot, it is transferred to jars and sealed. Next, you need to turn them upside down and leave until the jars cool down. Then move to a cool place.

Dressing for pickle sauce

This dressing will help you out when you need to quickly prepare dinner, but time is short. To make the preparation, there is no need to boil, stew or fry anything in advance, and this greatly simplifies the preparation.

Preparation:

Wash all vegetables. Cut the cucumbers into cubes; if desired, you can grate them. Chop the onion. Coarsely grate the carrots. Peel the tomatoes and cut into cubes. Wash the pearl barley.

Place the tomatoes in a saucepan, add water, as well as salt, sugar and vegetable oil. Next add the remaining vegetables and pearl barley. Mix everything and cook for 20 minutes after boiling.

After 20 minutes you need to add vinegar and cook for another 10 minutes. Then put the workpiece into jars and roll up. Stores well at room temperature.

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

Cooking borscht is a troublesome task. Classic borscht is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every housewife can find so much time for cooking. Therefore, savvy housewives have come up with an excellent way to shorten the time interval for preparing borscht - a dressing, which contains, if not most of the components, then half of them are definitely present.

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

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

How to choose the right products

It is not necessary to use ideal products for preparation. It is acceptable to put slightly bruised tomatoes or burst root vegetables. Vegetables that are spoiled or half rotten should be excluded from the seasoning. Otherwise, the jars will swell and the blanks will become unusable.

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

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

Winter borscht dressing recipes

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

To increase shelf life, the product is boiled on the stove or simmered in the oven. It is also possible to use a multi-cooker for these purposes.

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

Products:

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

Algorithm:

Remove the peel from carrots and beets. Grind using a grater.
Remove the seeds from the pepper. Cut into thin slices.
Rinse the tomatoes, place in a cup and pour boiling water over them for half a minute. Remove the skin, grind with a blender or grind with a meat grinder.
Cut the onions into cubes.
Place all components in a container (preferably enameled).
Place on the stove. Boil.
Turn down the heat and simmer for 40 minutes.
Sterilize small volume cylinders.
Place the hot seasoning into glass containers and seal with lids.
Place the jars upside down, wrap them up, and leave until completely cool. Store in the cellar.

This dressing will give the borscht an unusual taste. Blueberries are a healthy vegetable that contains substances that can prevent cancer. However, the high fiber content does not allow eating eggplants during exacerbations of stomach and intestinal diseases. However, a couple of jars of this borscht seasoning won’t hurt in your arsenal.

Products:

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

Algorithm:

Grate peeled carrots and beets using a grater.
Peel the onion and chop.
Select the seeds from the pepper and cut into small cubes.
Wash the blue ones and remove the skin if desired. Cut into cubes.
Place the ingredients in an enamel bowl.
Add salt and oil.
Place on the stove. Simmer for about 40 minutes over medium heat.
Add garlic, cut into slices, sweetener, vinegar.
Boil for 15 minutes.
Place hot dressing into sterilized containers. Cork.

This preparation will come to the rescue if you don’t have time to prepare borscht. This is almost ready-made borscht. For a complete soup, you just need to prepare the broth and throw the potatoes into it.

Products:

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

Algorithm:

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

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

Products:

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

Algorithm:

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

An unusual, spicy and sweet and sour borscht dressing is prepared using this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The preparation can also be used as a cold snack.

Products:

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

Algorithm:

Peel the beets and cut into small random pieces.
Peel the apples, cut out the core, cut into 4 parts.
Peel the onion and chop coarsely.
Grind the prepared vegetables in a convenient way until the consistency of puree.
Place fruit and vegetable puree in a saucepan, add salt and sugar.
Place on low heat. Boil without increasing the temperature for about 30 minutes. The mass should boil.
Add vinegar. Mix. Simmer for another 6 minutes.
Place the hot dressing into containers. Cork.

Borscht dressing can be made without using vinegar. Taste qualities will remain unchanged. And the seasoning can be stored for a long time, just like vinegar. If you want to add a little sourness to the seasoning, you can add a little lemon juice or regular citric acid powder.

Products:

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

Algorithm:

Grate the peeled beets, carrots and onions on a coarse grater.
Thinly slice the pepper.
Heat 2 tbsp in a saucepan. oil and add chopped vegetables. Fry them until half cooked.
Dip the tomatoes in boiling water and remove the skins.
Puree the tomatoes and hot peppers using a blender.
Add tomato puree to vegetables in a saucepan.
Add half a tablespoon of salt.
Cook for 50 minutes over low heat.
Squeeze the garlic with a garlic press and place in the preparation.
Add chopped herbs to the total mass.
Add 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
Boil for 2-3 minutes.
Place hot seasoning into containers. Roll up.

A multicooker will help out if you have little free time. The seasoning is prepared simply and quickly. The taste and aroma are no different from the one cooked on the stove.

Products:

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

Algorithm:

Grate the peeled carrots and beets.
Remove the seeds from the sweet pepper. Slice.
Remove the skins from the onion. Grind.
Finely chop the tomatoes, after removing the skin.
Place vegetables in a multi-cooker container.
In a separate plate, combine sugar, vinegar, salt and oil.
Mix the brine thoroughly. And add to the vegetable mixture.
Cook the seasoning for about 40 minutes in the “Stew” mode.
Place the hot dressing in containers and seal.

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

Products:

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

Algorithm:

Remove the skins from the onion. Cut into small cubes.
Cut the tomatoes into pieces.
Peel the carrots and grate them.
Peel the beets and grate them.
Remove the seeds from the pepper and chop into thin strips.
Chop the garlic with a knife.
Mix all ingredients in a saucepan or basin.
Divide into pre-prepared bags in small portions.
Place in the refrigerator for 8-10 hours.
Tie the bags and put them in the freezer.

Frozen dressing for borscht with beets, option 2

This variation of borscht seasoning is considered the most “lazy”. To prepare it you will need a minimum of ingredients and time. The ingredients can be taken in any proportion.

Products:

0.7 kg beets;
0.7 kg carrots.

Algorithm:

Peel vegetables. Grate.
Place in a saucepan and mix thoroughly.
Place in small portions into bags.
Place the bags in the general compartment of the refrigerator for 8 hours to allow the moisture to evaporate.
Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that you don’t have to follow the proportions of the ingredients. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and aromatic.

Delicious dressing for borscht video recipe

For our favorite classics we need:

*We weigh all vegetables after cleaning.

Beetroot - 2 kg
Carrots - 2 kg
Onions - 2 kg
Tomatoes - 2 kg
Vegetable oil - 600-650 ml
Sugar - 200 g
Salt - 130 g (about 5 tablespoons)
Vinegar (table, 9%) - 100 ml
Drinking water - 150 ml
Black peppercorns - 15-20 pcs.
Bay leaf - 4-5 pcs.

Important details:

Cooking time 2-3 hours.
You need large dishes, for example, a saucepan or a 10 liter tank. Enamel or stainless steel.
From the given quantity it will be 10 jars of 700 ml and 1 liter.
If you want to prepare less dressing, simply divide all components by 2. Then a 7-8 liter saucepan will be enough for you.
Make less refueling profitable for the first time. This way you can evaluate whether the workpiece has your taste, and it will be easier to cope with the first stage of heat treatment.

Prepare the ingredients.

Wash the beets and carrots. Together with the onion, we peel off the skin. We weigh it.

Wash the tomatoes and remove the green stem. We weigh it.

We like to save time, so we will grind the tomatoes in a blender.

You can do it differently: peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruits and fill them with hot water for 1 minute. Remove from boiling water and easily remove the skin of the tomatoes by prying it off with a knife.

Chop the vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater attachment or a food processor. You can similarly grate it on a coarse grater by hand.

Second option: grate on a Berner grater - with an attachment for thin straws. We need short straws, so we place the vegetable without a significant inclination towards the blades. This choice is the most refined, because... gives classic beetroot straw, like in ready-made borscht in restaurants.

The onion can be passed through a meat grinder, or a Berner grater, or finely chopped with a knife.

Tomatoes - your choice of two options, as we described just above. Quickly blend with a blender directly with the skin. Or cut peeled tomatoes (there will be more fuss).

Simmer the borscht dressing.

Pour half the oil into the pan and add chopped beets, carrots and onions. Pour the second half of the oil on top and mix the vegetable mass thoroughly so that the oil is both at the bottom and inside the vegetable mass. Separate 1/3 of water and vinegar and pour into vegetables.

Stir and place on low heat (!).

The vegetables should release their juice, then you don’t have to worry about them burning.

As soon as the mixture releases juice, increase the heat to high and let the dressing boil. Reduce the heat immediately to a low boil(so that the vegetables gurgle a little).

Cover with a lid and heat the mass for 10-15 minutes, stirring it 1-2 times during this time - from bottom to top.

The next step is to add the chopped tomatoes and the remaining vinegar and water. Add sugar, salt and peppercorns. Mix. Bring to a boil again and reduce heat.

Simmer the dressing until tender over moderate heat under the lid - another 30 minutes.

Our goal is to soften the beets and carrots. After 20 minutes of simmering, add the last spice to the pan - bay leaf. It can be put in earlier - with sugar and salt. But there is a risk that it will taste bitter. We play it safe by always adding bay leaf 10 minutes before the end of cooking.

In total, the vegetables take about 1 hour to cook.

Brief algorithm.

With oil and 1/3 of water and vinegar, wait for the juice to release over low heat - Increase the heat and bring to a boil - Keep covered over moderate heat for 10-15 minutes - Add the rest of the vinegar and water, sugar, salt, pepper and let it boil on high heat - Simmer over moderate heat for 30 minutes, covered, until the vegetables soften - Add the bay leaf 10 minutes before the end.

We roll the workpiece into jars.

By the time the dressing is ready, your jars and lids should be sterilized. We recommend choosing small ones - 500-700 ml.

Lay out the dressing as hot as possible. Reduce the heat to minimum, but do not turn it off (!).

Let the ladle sit in boiling water for 2-3 minutes: now you can use it to put the mixture into jars. We adjust the thick and liquid parts equally and fill the jars to the very top.

We close the full jars with lids. Any kind for long-term storage is suitable - twist-off or regular ones with a seaming key.

We turn the seal over and check for leaks. That is, we look to see if drops appear at the neck. We put the prepared borscht dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly in a blanket).

How to use hogweed in winter for a quick, delicious soup.

With this beet preparation for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and shred the cabbage. To taste, you can add tomato paste, herbs, garlic and spices. At the end, when the potatoes are completely ready, put borscht from an open jar.

And how quickly everything will work out! Especially if you like borscht on the water or are used to cooking and freezing the broth in advance. You will thank yourself more than once for your reasonable summer efforts.

Store hogweed at room temperature in a dark cupboard.

The storage secret for an already opened gas station.

We store any opened canned food in the refrigerator. But even there, mold may appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty thing that is dangerous to your health? Very simple! Open the jar and grease the inside of that lid with mustard, under which we will store the workpiece. Dry powder paste or paste from the store - it doesn’t matter. Storage under a “mustard” lid extends the freshness of the product for weeks.

Borscht dressing for the winter with beets and carrots and tomato paste

We need:

We weigh all vegetables after cleaning.

Beetroot - 1 kg
Carrots - 1 kg
Onions - 600 g
Garlic - 6-7 large cloves
Bell pepper - 400-500 g
Tomato paste - 400 ml
Sunflower oil (odorless) - 250 ml
Sugar - 5 tbsp. spoons
Salt - 3 tbsp. spoons
Table vinegar (9%) - 90 ml

Important details:

We will need a large saucepan of 7-8 liters.
From this amount you will get about 4 liters of workpiece.
If your family doesn’t like sweet peppers in borscht, just don’t add this minor ingredient. But replace its quantity with carrots and beets (in half). Otherwise you will have to count the sugar and salt.
You can add hot chili pepper, removing the seeds - ½ small pod.
Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to make it is described in the 1st roll.

Preparation.

Prepare root vegetables and onions using any method from the recipe above. Chop the garlic in the same way as the onion. We clean the bell pepper from the stalk and seeds and cut it to taste - into strips or cubes. We choose domestic tomato paste: high-quality and thick.

Pour 1/2 oil (125 ml) into a large saucepan and place over medium heat.

Place all the vegetables in a saucepan one by one. Simmer each cut for 3-5 minutes and add the next ingredient. Stir and simmer again. You can add a little water, but this is usually not necessary. Vegetables release enough juice.

Order of vegetables:

Beets + 1/2 vinegar - Carrots - Onions + garlic - Sweet peppers.

After we put the bell pepper and simmered the vegetable mass for 3-5 minutes, add tomato paste, sugar, salt and the second half of the butter (125 ml) to the beets and carrots. Stir and bring to a boil. Again, simmer all the vegetables over medium heat for 20-25 minutes.

At the end, add the second half of the vinegar, mix the mixture thoroughly from bottom to top and bring to a boil. Reduce the heat to minimum and pour the dressing into dry, sterilized jars - tightly, right up to the neck. The pan, as in the recipe above, remains the entire time on low heat.

If the way to a man’s heart is through his stomach, then it is borscht that makes it.
From the vastness of Runet

Dressing for borscht for the winter, prepared with your own hands from fresh vegetables, is a real find that makes life much easier. And what a help this is for young housewives just gaining experience!

Dressing for borscht for the winter can be prepared from a different set of products, but one thing remains unchanged - it will definitely contain beets. It’s up to you to decide what to add to the jar of dressing. Onions, carrots, cabbage, even potatoes can be placed in jars. That is, the entire algorithm for preparing borscht will boil down to preparing a rich broth, cooked according to all the rules. All that remains is to put out a jar of dressing, heat to a boil and pour into plates. A spoonful of sour cream, a leaf of greenery - beauty!

Dressing for borscht for the winter with cabbage

Ingredients:
5 kg cabbage,
1.2 kg tomatoes,
10 onions,
10 sweet peppers,
1.6 kg beets,
1 kg carrots,
5 tbsp. l. salt,
2 tbsp. l. Sahara,
3 tbsp. vegetable oil,
2 stacks 9% vinegar,
15 black peppercorns,
6-8 bay leaves.

Preparation:
Grate the carrots and beets on a coarse grater and fry them in a deep frying pan in vegetable oil (1 cup). Chop the remaining vegetables, mix with the fried mixture and spices, add more oil and simmer for an hour. Then put the finished dressing into sterilized jars, roll them up, turn the jars upside down, and wrap them up.

If you don't like the presence of vinegar in your preparations, pay attention to our next recipe.

Dressing for borscht without vinegar

Ingredients:
1 kg of tomatoes,
1 kg boiled beets,
300 g bell pepper,
300 g carrots,
300 g onions,
100 g cabbage,
100 g parsley or dill,
1 lemon,
vegetable oil.

Preparation:
Fry the onion, cut into half rings, in vegetable oil. Pour boiling water over the tomatoes, remove the skin, cut them into cubes. Chop the remaining vegetables, place in a saucepan and simmer for 30 minutes. Peel the beets and grate them on a coarse grater, then add them to the rest of the vegetables and simmer together for 15 minutes. When the time is up, pour in lemon juice, stir and immediately pour into jars. Roll it up, wrap it up. Store in a cool place.

For lovers of spicy taste, we offer a recipe with hot pepper. Adjust the amount of pepper to taste. Of course, it is better not to offer such hot borscht to children!

Dressing for borscht with hot pepper

Ingredients:
3 kg beets,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 kg sweet pepper,
1-2 pods of hot pepper,
2 stacks vegetable oil,
Bay leaf,
salt - to taste.

Preparation:
Pass sweet and bitter peppers, as well as tomatoes, through a meat grinder. Grate the beets and carrots on a coarse grater and simmer in a deep frying pan with vegetable oil for 15 minutes. Add the rest of the vegetables to them, salt to taste, throw in a bay leaf and simmer for an hour. When the workpiece is ready, place it in sterilized jars, roll it up and wrap it.
To prepare borscht with this dressing, cook the broth with potatoes and cabbage and, when the vegetables are ready, put the dressing in a saucepan, bring to a boil and remove from heat.

Sweet borscht dressing

Ingredients:
2 kg beets,
2 kg carrots,
2 kg sweet pepper,
2 kg tomatoes,
2 kg onions,
500 ml vegetable oil,
½ cup salt,
½ cup 6% vinegar.

Preparation:
Grate beets, carrots, tomatoes and bell peppers on a coarse grater. Separately, in a deep frying pan with vegetable oil or a saucepan, fry the onion, cut into half rings, until golden brown. Then add grated vegetables, vegetable oil, salt and vinegar to it. Simmer until soft. Place the prepared dressing into jars and roll up.

All you need to do is boil the broth, potatoes and cabbage and add a jar of dressing, and for a particularly tempting aroma, grind a clove of garlic with salt and put it on a plate along with a spoonful of sour cream.

Dressing for borscht with tomato juice

Ingredients:
1 head of cabbage,
2 kg boiled beets,
2 kg tomatoes,
10-15 sweet peppers,
5-10 peas of allspice,
4-6 bay leaves,
salt - to taste.

Preparation:
Squeeze the juice from the tomatoes and pour it into an enamel pan. Bring the juice to a boil, add salt to taste, allspice and bay leaf. Finely chop the vegetables and add to boiling tomato juice. Bring the mixture to a boil and cook for 10-15 minutes. Add grated boiled beets, boil and cook for another 2-3 minutes. Place the finished mixture in sterilized jars, roll up the lids, turn it upside down, wrap it up and leave it like that overnight.

Dressing for borscht with green tomatoes and garlic

Ingredients:
3 kg beets,
2 kg green tomatoes,
1 kg of onion,
2 heads of garlic,
5 tbsp. l. Sahara,
1.5 tbsp. l. salt,
1.5 tbsp. vegetable oil,
1.5 tsp. vinegar essence.

Preparation:
Chop the vegetables, place in a saucepan, add the remaining ingredients except garlic and vinegar essence, and simmer, stirring, for about an hour. Then add garlic and vinegar essence, passed through a press, to the vegetable mixture and boil for another 20 minutes. Place the finished dressing in sterilized jars, roll up the lids, wrap and leave until completely cooled.

Sour apples in borscht? Can't be! How could he? Sour apples go well with sweet beets, and the taste of borscht is simply amazing.

Dressing for borscht with apples

Ingredients:
1 kg beets,
1 kg of sour apples (Antonovka is ideal),
300 g onions,
1 tbsp. l. salt,
200 g sugar,
1 tbsp. l. 9% vinegar.

Preparation:
Be sure to choose sweet beets for this preparation. Wash it, peel it and pass it together with peeled and seeded apples and onions through a meat grinder. Place the resulting mass in a saucepan, add salt, sugar, mix everything well and cook, stirring, for 20-30 minutes after boiling. At the end of cooking, carefully pour in the vinegar, pack the hot dressing into sterilized jars and roll up the lids.

By the way, beetroot-apple dressing can be eaten simply, with black bread, as a salad or appetizer. So prepare more of this dressing!

For those who love borscht with beans, our next recipe. If you have never prepared borscht according to this recipe, cook a couple of jars to try.

Dressing for borscht with beans

Ingredients:
2 kg beets,
2 kg carrots,
2 kg onions,
2 kg tomatoes,
3 stacks white sugar beans,
500 ml vegetable oil,
500 ml hot water,
1 stack Sahara,
100 g salt,
150 g 6% vinegar.

Preparation:
Soak and boil the beans until tender, chop the vegetables. It is advisable to remove the skin from the tomatoes so that it does not end up on the plate later. Then fry all the vegetables separately in vegetable oil. Mix beans with vegetables, add vegetable oil, water, sugar, salt and vinegar, stir and simmer for 30 minutes. Place hot dressing into jars and seal. In principle, beans in the recipe can be used in any color, white just looks prettier.
Dressing with beans is perfect for a Lenten table. Boil the cabbage and potatoes, you can add a couple of dried mushrooms for flavor, add the dressing with beans, and the lean borscht is ready!

Dressing for borscht for the winter is simply irreplaceable. This is especially convenient for residents of cramped city apartments, because the entire harvest from their favorite dacha must somehow be preserved.

Happy preparations!

Larisa Shuftaykina

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, proven 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

Peeled beets, carrots and onions need to be cut into strips. A combine harvester will be a good helper here. Those who don’t have a grater. You can, of course, do it with your hands, but it will take longer.
Place the cuttings in a large dish - a saucepan, a bowl. For this amount of vegetables you will need 16 liters of dishes.
Add oil, 30 ml. vinegar. Pour in water.
Stir the mixture, cover the pan with a lid, and place on low heat. Simmer for 15 minutes.
At this time, get rid of the tomatoes - get a puree from them, preferably without seeds. You can grind it with a meat grinder or a blender - whoever has what. Even a grater will do. A sieve will help get rid of the grains.
Place the tomato puree in a saucepan, pour in the remaining vinegar.
Add sugar, salt and spices. Mix.
Simmer for 45 minutes. As you correctly understood, the total extinguishing time is within one hour.
Distribute the hot dressing into sterile jars and roll up.

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 like 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 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 prefer.
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 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 there are wonderful gas stations in stock, it’s doubly nice. Rich and delicious borscht to you!