Dressing for borscht for the winter - three recipes. Borscht dressing for the winter, or How to cook the “first thing” in half an hour. Borscht dressing for the future for the winter.

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 “closure” 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 deteriorate 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.

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 bother with borscht for a long time, but you still 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!

2018-09-04

Hello my dear readers! Tell me, please, for the love of me, what makes our woman make canned goods from year to year? I will answer this sacramental question a little lower. In the meantime, I’ll tell you that I, too, am susceptible to an epidemic called “Home Canning.” Mine, and many liked it. I hope that a simple dressing for borscht for the winter will be very useful to someone.

So, it would seem that vegetables and fruits from all over the world are available in stores all year round. Lord, why are you itching - buy a jar of borscht dressing in the supermarket and you will be happy. Ah, no! We are not looking for easy ways. In addition, in the summer you have the opportunity to buy, get hold of, or gather vegetables and fruits of absolutely amazing quality from your garden or dacha. Summer beets - with tight sides splashing with juice, tomatoes - sweet, sugary, fragrant, “bred” under the steppe or just country sun. About bell peppers in general you can write doggerel. This wealth will not make borscht, but a song!

But not everyone has a cellar to store these supplies until the new harvest. Therefore, let’s not be lazy, arm ourselves with some kind of kitchen miracle of technology or just a ceramic knife and get started. After all, how many times does it happen that the “breadwinner” looks with pitiful eyes, and we don’t want to bother with cooking. This is where the treasured jar comes to the rescue. " Kribble-krabble-booms! and the summer-smelling borscht is already on the table in a hurry.

Dressing for borscht for the winter - recipes

Beetroot dressing

Ingredients

Weight is given gross.

How to cook

First we prepare the vegetables. In my case, I need to pull the beets out of the garden, clean them from the soil, and wash them with a brush. Such specimens are not uncommon among us. Cleaning the beauty.
Now there are several options for chopping - manually, using some kind of vegetable cutter or food processor. I have an old, proven Burner,
but now, they say, there are others.

I thread the cut piece onto the spokes of the protective hood.

I work hard.

The resulting pieces are nice, but not entirely uniform in thickness. If you love cutting large quantities of beets with a knife, then the sticks will turn out more beautiful. But spending so much time chopping a mountain of beets - sorry.

Place the beets into the pan. I have a vessel with an energy-saving bottom. Pour vinegar, add sugar, simmer under the lid until the beets are soft.

Let's take care of the tomatoes. Throw them into boiling water for 1-2 minutes.

Then cool in cold water.

Remove the skin and pry it off at the top with a knife.
Here they are, cleaned.

Cut into small cubes.

Place on a heated frying pan.

Simmer over low heat until completely soft and maximum liquid evaporation.

My carrots this year are elegant. There hasn't been much rain, so she's more skinny than fat. I clean it with such a convenient thing.

I rub the large ones like beets, and cut the thin ones into narrow strips.
I don't like mixed vegetables grated on a regular grater. If you are used to rubbing, then I have nothing against it.

Peel the onion and chop it into small cubes.

Peel the garlic and chop it into crumbs.

Heat up a thick-walled, preferably cast-iron, frying pan or. Add onions and carrots.

Fry until slightly golden brown, add garlic, stir.

Wash the bell pepper, cut it in half, remove the seeds, cut into strips.

Place in a frying pan and fry the mixture for about 5 minutes over low heat.

Add vegetables to beets.

We also send stewed tomatoes there and add salt.

Add finely chopped dill.

Simmer everything together for 10 minutes (I missed removing the dill, but it’s in the dressing).

Pack in sterile jars.

Roll up with sterilized lids, turn upside down, cover with something warm and leave until completely cool. This will take about a day. All! Beetroot dressing for borscht for the winter is ready!

My comments

If there is little liquid in the beets when stewing, you can add a little water. My beets turned out to be so juicy that I didn’t have to do this.
Lard can be replaced with refined sunflower oil.
This version of borscht dressing is the most acceptable for me - all in one bottle. Just without cabbage, potatoes and broth - add them in winter and a very tasty summer borscht is ready!
Beetroot dressing is a very variable preparation. Her recipes may differ significantly from each other. Some people make the twist only with beets - without peppers and tomatoes. In winter, you can add instead, if desired, ready-made lecho from tomatoes and peppers.
Some people even cook for the winter with cabbage, but I don’t see the point in that.
Tomato paste instead of tomatoes is also an option. But it still tastes better with fresh tomatoes.
If you want to make a dressing without vinegar, use citric acid or juice.

Tomato dressing

This dressing is suitable for those who want to make jars for the winter without beets, peppers and carrots. Also a very good option. After all, sugary, fleshy, aromatic tomatoes are completely absent from the shelves of markets and stores in winter. But somehow I don’t want to season the borscht with “plastic” tomatoes.

Ingredients

A kilo of the best tomatoes;
five to six cloves of garlic;
hot red pepper (optional);
dill, savory, thyme (optional);
salt.

How to prepare dressing for the winter

My comments

Choose the best tomatoes for making borscht dressing. We need a minimum of juice and seeds and a maximum of sugar pulp. These criteria are met not only by the “cream” beloved by many housewives. “Oxheart” tomatoes and other large-fruited “village” varieties are good.
Do not use spoiled fruits. They can irrevocably ruin the taste of borscht dressing!
I highly recommend putting at least a minimal amount of hot pepper into the preparation. It gives not only spiciness, but also a unique piquant taste.

Dressing for borscht from peppers and tomatoes

A variation of tomato dressing, only with the addition of juicy, meaty bell peppers. To prepare pepper dressing, it is best to take thick-walled, red, aromatic fruits.

Ingredients

A kilo of bell pepper;
two kilos of tomatoes;
hot pepper pod;
salt, sugar to taste.

How to do

It is best to skin the tomatoes, but you can also cook with the skins. Pass clean tomatoes through a meat grinder or powerful blender.
Wash the peppers, cut into strips or put them through a meat grinder.
If you are preparing a dressing from chopped peppers, boil them until half cooked in boiling water.
Cook the crushed tomatoes for thirty-five minutes, add boiled pepper, salt, hot capsicum, sugar. Cook together for another ten minutes, pack in sterile jars, roll up, turn upside down, wrap in something warm and cool.
If you prepare a dressing from ground pepper, then cook the tomatoes and peppers together for half an hour, add hot pepper, salt, sugar, cook for another five minutes. pour into jars, roll up, and then everything is as always.

Hungarian recipe for borscht dressing made from red sweet pepper

This fresh pepper paste can be seasoned not only with borscht, but also with any soup, goulash, or roast.

Ingredients

700 g of fresh fleshy red pepper;
300 g salt;
vegetable oil.

How to do

Grind the seeded pepper in a meat grinder or blender.
Pour into small (150 - 200 ml) sterile jars. Do not add about one cm to the neck. Add vegetable oil, close with a sterile lid.
Store in the refrigerator or cold cellar. Use only a clean, dry spoon to season borscht or other dishes.

What else can you put in borscht dressing?

All sorts of additives diversify the taste of borscht. Experiment and add your own ingredients to my list.

Recently a good friend called me: “I realized that you are advertising all sorts of kitchen gadgets to support your blog.” So, I bought a food processor and a mixer, and only you are to blame for this. Now we have to use them to the fullest. Otherwise, how can I justify such a purchase to my beloved? Please write some suitable recipes for them, otherwise my hands are itching!” We talked and laughed. I went on to work, and my friend went to the market to buy vegetables for dressing. This is how it happens.

For those who enjoyed our meeting today, I would be very grateful if you share this article with your friends on social networks. Subscribe to blog updates so you don't miss interesting news.

Remember that the best day is today. Good luck! See you again!

Always yours Irina.

After the prosaic recipe, please listen to absolutely magically beautiful music.

Shigeru Umebayashi - Lovers

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 chopped 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.

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

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 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 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!