Preparing for the winter makes life much easier for housewives - firstly, they help save money, and secondly, time. Many women prepare everything - vegetables, fruits, dressing for first courses, others go even further - they preserve borscht for the winter in jars in in different forms. In winter, all they have to do is cook the broth, chop the potatoes and put the contents of the jar into the pan. After 10 minutes they receive ready dish- delicious rich borscht. Want to do the same? “Popular about health” will share recipes for such preparations.

Borscht without pepper, preserved

First, we’ll share a recipe for winter borscht without pepper. It may be useful for those who do not have this ingredient on hand or for those whose family does not like pepper. So, let's get everything ready necessary: beets – 1 kg, tomatoes – 2 kg, carrots – 1 kg, onions – 0.5 kg, garlic – 6 cloves, cabbage – 1 kg, vegetable oil – 120 ml, vinegar – 60 ml, sugar – 60 g, salt – 20 g.

We wash and peel the vegetables. If you like beets and carrots to look beautiful in the finished dish, you will have to spend more time cutting these fruits with a knife. If you are not ready for the time investment, use a grater. Finely chop the onion heads. Garlic can be chopped or crushed under a press. It’s easier to grind tomatoes in a meat grinder. Shred the cabbage thinly.

Pour oil into a hot frying pan, put carrots in it, fry, add chopped onion. When this ingredient becomes soft, pour the beets into a frying pan and roll them in fat. Now we need a large saucepan or cauldron where all the vegetables will be stewed, because there are quite a lot of them. We transfer everything into it, immediately add salt, sugar, garlic and cabbage, tomato, mix. Cover the cauldron with a lid, wait for it to boil, then note the time - exactly 20 minutes. Fire is slightly above average. Then pour in the vinegar and simmer the mixture for another 5 minutes. Do a tasting; you may need to add sugar or salt to the dish. If the taste does not require correction, proceed to canning. We distribute everything into sterilized glass containers, seal the borscht in jars for the winter. We turn it over and cover the container with warm things so that it does not cool quickly.

Borscht for the winter in jars without tomatoes

It also happens that you are going to make preparations, but there are no tomatoes. What then? Should I really give up on my plan? No, you can make borscht without tomatoes, however, you will need tomato paste, you can’t do without it.

We present grocery list: you will need 1 kg of beets, take less onions and carrots - 0.5 kg each, sweet pepper - 400 g, garlic - a head, celery root - 100 g, cabbage - 1 kg, oil - 100 ml, take a teaspoon of citric acid, sugar – 60 g, salt – 20 g, tomato paste – 300 g.

Wash the vegetables and peel them. Remove the seeds from the pepper and cut the celery root into small pieces. Grate or chop the beets and carrots with a sharp knife. Chop the onion as finely as possible. Pass the garlic through a press. Peppers should be cut into long thin strips. Let's fry it in a frying pan. Pour oil, add carrots and onions, fry. Add beets and fry everything together again.

We transfer the frying into a cauldron or large saucepan, and add the rest of the vegetables there - pepper, cabbage, celery root, as well as salt, sugar, citric acid and pasta. Stir, add half a liter of water and turn on the heat to medium intensity. Cover the saucepan with a lid and simmer the mixture for 20 minutes (check after boiling). If you need a little more water, add it, but not immediately, but when the vegetables release their juice. We taste the dish, if necessary, add salt or sweetness. We distribute everything into jars, sterilized in advance, and twist it.

In a similar way, you can make preparations for the winter without tomatoes in a jar and without peppers at the same time. In this case, you will also need paste or tomato juice. Let's look at the recipe.

Borscht for the winter in jars without pepper and tomatoes with potatoes

Oddly enough, some housewives canned first courses even with potatoes. In winter, after opening the jar, it is simply diluted with broth and boiled for a couple of minutes, after which the dish can be served. Let's cook products: potatoes – 0.5 kg, cabbage – 0.5 kg, beets – 1 kg, carrots – 4 pieces, 5 medium onions, garlic – to taste, can of tomato paste, vegetable oil – 100 ml, vinegar – 50 ml, sugar – 60 g, salt – 20 g.

Peel the vegetables, grate the beets and carrots. Shred the cabbage thinly and chop the onion in the usual way. We crush the garlic. Peel the potatoes, cut them into cubes and put them in water. Fry the onion in oil, then add carrots and beets to it, fry until soft. Add tomato paste and half a liter of water to the vegetables and simmer for 10 minutes. We transfer the vegetables into a saucepan (saucepan), add cabbage, potatoes, add salt, sugar, and some spices). If you need to add water, add until the potatoes are immersed in the liquid. Wait for it to boil, cover the pan with a lid, simmer for 25 minutes, then add vinegar and simmer for another 3 minutes. Distribute the hot mixture into jars and screw on the lids.

Even if you don’t have peppers and tomatoes on hand, you can still prepare borscht for the winter. Try any of our recipes. You don't have to follow them exactly - you can adjust the amount of ingredients and spices as you wish. The main thing is to bring the products to full readiness and sterilize the containers so that the jars do not swell.

What could it be better than blanks, especially those prepared at home. This is a significant saving of time, as well as energy that can be spent on other important matters. There are recipes for how to cook borscht for the winter in jars, and you can prepare it in a short time.

All you have to do is open the jar, add potatoes and prepared dressing into the boiling broth, and the borscht is ready. You can ask the question: “Why cook such a dish if you can cook “fresh” borscht? There are many reasons for this.

The first of them is that there are no fresh and juicy vegetables in winter, and homemade products contain more vitamins in one jar than kilograms purchased in the store. Opening a jar of this borscht can give you a lot of pleasure, just from the aroma that is reminiscent of summer.

Advantages of harvesting for the winter

If you compare store-bought dressings and borscht for the winter in jars, recipes with photos attached, you will notice that homemade preparations do not contain any thickeners, stabilizers or flavor enhancers. Moreover, everything that is in it is known to you, and these are healthy and juicy vegetables. By preparing beetroot soup with pepper, you can save it so that your harvest, or that of your relatives in the garden, does not go to waste.

Carrots, beets, tomatoes are vegetables that always delight with their harvests. And it is not permissible not to prepare borscht with such healthy products. Home canning is cheaper than store-bought, and prices always increase in winter, especially for fresh vegetables.

Fresh cabbage – 1.5 kg;
red tomatoes – 1 kg;
vinaigrette beets – 1.5 kg;
sweet pepper – 0.5;
carrots – 0.5 kg;
onions – 0.5 kg;
ketchup - 5 tbsp. l;
vegetable oil – 250 – 300 g;
9% vinegar – 5 tbsp. l;
sugar – 5 tbsp. l;
salt to taste.

Preparation:

To prepare borscht from such ingredients you need beautiful, juicy and the freshest vegetables, but under no circumstances discard them. All cooked vegetables must be washed well under running water, peeled and chopped. Chop the cabbage into thin strips, chop the beets and carrots on a coarse grater. Peppers, tomatoes, onions – grind everything in a blender.

First, put the vegetables chopped through a blender into a container, add spices, ketchup, vegetable oil and bring the mixture to a boil. Place grated beets into this boiling mass and boil again.

Lastly, add the cabbage and stir. Simmer the entire contents over low heat for about an hour and a half, stirring constantly so as not to burn. During this time, it is necessary to prepare the jars: wash and sterilize. While still hot, place the cooked borscht into jars and seal. This dish can be stored perfectly, even in an apartment without a basement.

Borscht without cabbage

Is it possible to prepare borscht for the winter in jars without cabbage? Of course yes! And it will be a complete dish. All that remains is to boil delicious broth, put potatoes, cabbage in it, add borscht dressing from your grandmother and the dish is completely ready!

This is a great way not only to enjoy a delicious lunch, but also to preserve the harvest and prevent it from going to waste in the garden. Collecting all the fresh vegetables and putting them to use is the most profitable option. After all, how much work is invested in growing them. Select small onions, beets, carrots, bell peppers, tomatoes, everything that will not be stored in the winter, by size.

Fresh tomatoes – 1 kg,
beets – 3 kg,
Bell pepper Bulgarian – 1 kg,
carrots and onions – 1 kg each,
greens to taste (parsley, celery, dill) – 200 g,
sunflower oil – 250 g,
sugar – 8 tbsp. l.
salt – 3 tbsp. l.
water – 2 glasses,
9% vinegar – 150 ml.

All vegetables need to be washed well, chopped naturally, and the beets should be grated. Pour oil into a pre-prepared container, add grated carrots and boil a little. While the carrots are cooking, chop the onion and add it to the contents of the container. Boil for 10 minutes and then add the beets and pour water, cook for 15 minutes.

Then throw in the peppers, cut into strips and tomatoes, chopped into cubes. Throw in the salt and the rest of the spices and cook again for 10 minutes. The very last thing you need to do is add the greens, mix and simmer for 5 minutes. now everything is ready! Place the prepared dish into jars. Cover with metal lids, wrap in a blanket, and allow time to cool. Then place in a cool storage place.

Borscht with cabbage

Recipes for winter borscht in jars with cabbage turn out to be very appetizing. This recipe should be written down or left in notes at the very beginning of summer, so that when the time comes, they know what products need to be collected and how to proceed.

Preparing a vegetable dressing for borscht according to this recipe preserves the taste of fresh vegetables, as well as the benefits. In addition, this is a way to save time, which is never superfluous, and on the table you will have a fresh, flavorful lunch containing all the vitamins.

Fresh white cabbage - about a kilogram;
juicy beets – 800 g;
carrots – 500 g;
onions – 500 g;
well-ripened tomatoes – 500 g.

Refined sunflower oil – 100 ml;
water – 100 ml;
vinegar – 50 ml;
granulated sugar – 3 tbsp. l;
table salt – 2 tbsp. l.

Preparation:

To chop cooked vegetables, you need a knife or food processor with suitable attachments, a container, a wooden spatula for mixing, sterilized jars, lids and a key for seaming.

First you need to prepare the beets: wash them with a brush to remove dirt, peel them, cut off the roots, and chop them with a grater or an electric household appliance. Then you can take on the cabbage. Remove the top leaves from it, remove the stalk, and chop the fork itself into thin strips in a convenient way.

Also wash the carrots, peel off the tops and roots, remove anything that gets in the way, and chop on a grater. Peel the onion, wash and chop. Prepare the tomatoes so that the fruits remain whole and cut into large cubes or thin slices.

Pour all the vegetables into a large container, then add water and oil, as well as spices and cook for 20 minutes. At the end of cooking, pour vinegar, stir and remove from heat. By glass jars spread the prepared dish using a ladle.

Borscht dressing for the winter recipe with cabbage must be covered with a blanket or large towel and wait until it cools. All that remains is to prepare the broth. Add the potatoes and add the canned vegetables 10 minutes before they are ready.

Whatever you say, it’s impossible to prepare delicious borscht in winter, just like in summer. Is it possible to roll up borscht for the winter in jars, recipes without tomatoes, as well as with them. Of course, you will have to stand near the stove in hot weather, but this is the only way to prepare a delicious, aromatic borscht that will remind you of summer in winter and will only need to be cooked for 15 minutes. This option will significantly save money and time, since in the summer a set of products for preservation will cost much less than in the winter.

Juicy beets – 2 kg,
Carrots – 2 kg,
Onions – 2 kg,
Ripe pink tomato - 2 kg,
Granulated sugar – 200 g,
Refined oil – 700 ml,
Table vinegar – 100 ml,
Salt – 3 tbsp. l.
A little water and spices: pepper,
Bay leaf.

First of all, vegetables need to be washed, peeled and cut. The best and easiest way to do this is with a blender. If you don’t have such household appliances, then you need to chop it finely into strips or on a grater. Place all the prepared vegetable mass in a saucepan and add vegetable oil.

Then pour 1/3 of the vinegar into the contents of the pan and stir so that the liquid spreads evenly over the vegetables. If we are cooking with tomatoes, then we need to add them; if not, then bring the mass to a boil, and then reduce the heat and cook under a closed lid for 15 minutes.

Then you need to pour out the rest of the vinegar, stir again and leave to simmer for half an hour. Place the finished product in jars and roll up.

Tomatoes, carrots, fresh cabbage and onions - 1 kg each,
beets – 1.5 kg,
sweet red pepper – 0.5 kg,
vegetable oil – 1 cup,
sugar – 100 grams
finely chopped garlic,
salt and spices to taste,
9% vinegar half a glass,
tomato paste 4 tbsp. l.

Preparation:

Chop the onion, chop the remaining vegetables. Wash the tomatoes and cut into pieces. Chop the cabbage and bell pepper into strips. Mix all the products, put them in a container, add water and add vinegar, sunflower oil, sprinkle with sugar and salt.

Cook the whole mass for 15 minutes, then add the garlic and simmer for another 3 - 4 minutes. Place the finished borscht in glass jars and seal. Cover the preserved food with a blanket and let it cool. Then take it out into the cold.

Borscht for the winter with the addition of beets

To prepare borscht, you need to always have fresh vegetables on hand. To make a more simplified version, you can make a preparation in the summer. How to cook borscht for the winter in jars, recipes, video plot will help you choose the most affordable one. In the summer, it is profitable to prepare such preservation, because the products are your own, without nitrates, not like those from greenhouses brought to the supermarket. Having prepared pickled vegetables for the whole winter, you don’t have to worry about how to store them so that they don’t go to waste. You can also prepare frozen vegetable stock for borscht.

To prepare you will need:

Cabbage – 2 kg;
ripe tomatoes – 1 kg;
carrots – 700 g;
onion – 600 g;
beets – 1.5 kg;
oil – 0.5 l;
vinegar 9% table – 100 ml;
sugar – 2 tbsp. l;
pepper;
Bay leaf parsley and other spices as desired.

Prepare vegetables for processing and peel them. Cut the cabbage average size strips, beets and carrots can be passed through a grater, which is used to prepare “Korean carrots”. Chop tomatoes and herbs into small pieces. Place everything in a bowl, add water, oil, and all the spices.

Cook this mixture for 30 minutes, stirring occasionally. In the last minutes of cooking, add vinegar and let it boil for a couple more minutes. Pour the still hot borscht dressing into glass containers, which must be sterilized in advance and sealed with metal lids.

Cover the jars with a blanket and let them cool down this way. Add this canned dressing to the prepared meat broth, after the potatoes are cooked. If desired, you can add sweet pepper and herbs.

It's hard to imagine a first course without potatoes. To make it rich, you need to find borscht for the winter in jars, recipes with potatoes.

To do this you need to purchase:

Potatoes – 1.5 kg,
white cabbage – 1 kg,
carrots, onions and beets - half a kilogram each;
bell pepper – 250 g,
well ripe tomatoes – 1.5 kg,
vegetable oil - a glass,
sugar 1 tbsp. l.
salt 2 tbsp. l. and the same amount of vinegar.

Preparation:

Wash, peel and chop all purchased vegetables. Pass carrots, tomatoes, beets through a food processor, chop onions into small pieces, cut potatoes into cubes, and chop cabbage into strips. Fry the onion, add carrots and beets and simmer for 15 minutes. Then you should add tomatoes, spices, vinegar. Add cabbage, potatoes, peppers and simmer everything again for about an hour. Place the finished borscht into jars and roll up.

Some people do not use vinegar in preservation as a matter of principle. Therefore, there is a recommendation on how to prepare borscht for the winter in jars, recipes without vinegar.

Beets, sweet peppers, tomatoes - 3 kg each,
onions, carrots - 2 kg each,
garlic – 5 heads,
vegetable oil – 0.5 l,
sugar – 300 g,
salt – 5 tbsp. l.

First pour boiling water over the tomatoes and remove the skins. Pass through an electric meat grinder. Pour the juice into a container, add butter, salt, sugar and boil. Place the chopped vegetables there and boil for 15 minutes, at the end add the garlic.

The mixture must be stirred constantly. It should thicken. Place the prepared dressing in glass containers and close with lids.

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Gooseberry confiture (cooked in a slow cooker)

The main vegetable in borscht is beets, therefore, no matter how many variants of this preparation for the winter we come up with, beets will remain an unchanged component. Today we will get acquainted with several recipes for borscht for the winter in jars, with cabbage and tomato paste, without cabbage and without tomato paste, with beans, bell peppers, and you will choose the one you like most. I'll tell you how to seal cans so they don't spoil or explode.

It is irrational to cook winter preparations in small quantities, so we will consider the minimum volume to be a 5-liter pan, which requires approximately 5.5 kg of raw chopped vegetables to fill. At the output we will receive either 5 liter cans or 10 half-liter cans, with ready-made dressing.

Salt and sugar for this amount will be required at least 2 tablespoons, vinegar 9% - 100 g, vegetable oil for frying - half a glass. Spices and seasonings We put it based on personal preferences and taste preferences household members, but Traditionally, for a 5 liter pan, it will be enough to take 3 bay leaves, 1/2 tsp each. ground black pepper, coriander, 1 tsp each. dried herbs – dill and basil. During the cooking process, the sour-sweet-salty balance is regulated independently until a pleasant taste combination is obtained.

Borscht for the winter in jars: recipes with cabbage and tomato paste

Full-fledged classic version borscht prepared for the winter will allow you to significantly save time on cooking in the autumn and winter seasons. Canned borscht can be eaten cold as an appetizer, or cooked as a hot first course.

What should we take:

• Beets, cabbage, onions, carrots - in equal volumes, in terms of a 5 liter pan - 1.1 kg each (when frying and cooking, the volume will decrease to the required amount);
• Vegetable oil, table vinegar 9% - half a glass each;
• Tomato paste – 200 g;
• Salt, sugar;
• Bay leaves;
• Ground black pepper;
• Purified water - a glass.

Let's prepare deep frying pans, a saucepan with a thick bottom, glass jars, lids, a seaming machine, and potholders.

1. We wash the carrots and beets with a stiff brush, peel the onion, and remove the covering leaves from the cabbage fork. Chop all the vegetables into thin strips.
2. Heat the oil in a deep frying pan, add the onions and carrots, fry them until golden brown, and transfer them to the pan.
3. In another frying pan, fry the beets a little, add them to the pan with the carrots and onions, and let the vegetables simmer.
4. We crush the shredded cabbage a little with our hands and sprinkle it with a little salt - this way it will reach readiness faster. Put the cabbage in a saucepan, and while the vegetables are stewing, dilute the tomato paste with water.
5. Pour into the vegetable mixture, stir, cover with a lid. Our dressing should boil for 15-20 minutes, after which we add salt, pepper, sugar, bay leaves, mix well and cook for another 10 minutes.
6. At the end of cooking, add vinegar according to the recipe and pack the borscht hot into jars, roll up the lids, turn over, and let cool.

Here's a collection of useful tips: how to close canned vegetables so they don't spoil - carefully handle the container and also carefully prepare the vegetables - clean, wash, discard diseased and rotten specimens, keep your work area and hands clean.

Preparing borscht for the winter: a simple recipe with cabbage

To create your own signature dressings for the winter, just learn one basic recipe, and then use your imagination, take into account taste preferences household members. We will try a simple recipe for borscht with cabbage for the winter; the preparation turns out very tasty when cold, and even picky people eat borscht from it.

What should we take:

• Beets, carrots, cabbage, tomatoes, bell peppers in a ratio of 2:1:1:1:1 (in kilogram equivalent);
• 3 – 4 onions;
• Parsley root;
• Salt, sugar - to taste;
• Spices: bay leaf, ground black pepper, dried ground garlic - to taste.

Let's prepare glass jars, lids, a meat grinder, a saucepan, a seamer, and oven mitts.

1. Wash the vegetables thoroughly, peel the carrots, parsley root and beets, grate them on a coarse grater, finely chop the cabbage, peel the onions and chop them finely.
2. Remove the seed chamber from the pepper, cut it into strips, and grind the tomatoes in a meat grinder.
3. Put all the ingredients in a saucepan, pour in the oil, add salt, sugar, spices and, stirring constantly, cook the vegetable mixture for 20–30 minutes, then pack it into clean, dry jars and roll up the lids.
4. Turn the jars upside down, cover, and let cool.

When tasting borscht, don’t forget about sour cream and chopped herbs!

How to make beetroot borscht for the winter

I suggest you prepare a budget version of borscht dressing for the winter. In terms of its taste, it is in no way inferior to complex recipes. And I will definitely tell you how to make beet borscht for the winter so that it turns out both tasty and aromatic.

What should we take:

• Beets, carrots, tomatoes, onions in the proportion: 2:1:1:1 (in kilograms);
• Salt (coarsely ground) and sugar;
• Vegetable oil (of your choice), vinegar 9% - half a glass each;
• Dried basil, dried ground garlic, pepper;
• Bay leaf.

Let's prepare clean glass jars, lids, pots, pans, a seamer, and oven mitts.

1. We wash the vegetables well, peel the onions, carrots, beets, finely chop the onions, grate the carrots and beets, finely chop the tomatoes.
2. Let's put two on fire large frying pans, pour oil, fry carrots and onions together in one, tomatoes in the other, as soon as they soften, add beets to them. There is no need to fry too much; the vegetables will be cooked until cooked.
3. Place the roasted vegetables in a saucepan, add salt, sugar, spices and mix well, simmer over medium heat for 15 minutes, stirring constantly so that the mass does not burn.
4. Before the end of cooking, add vinegar to the dressing and immediately pack it into hot, dry jars.
5. Seal with lids, turn upside down, and let cool.

To add some useful tips: to flavor soup dressings, add a little butter to the vegetable mixture during the frying stage; it will give an unusually pleasant taste to the finished hot dish.

If you prepare some dried mushrooms in the summer and grind them into powder, then when cooking the first courses, just add a couple of tablespoons of mushroom powder to the broth to significantly improve the taste of the soup or borscht.

Student winter borscht with potatoes

How nice it is to open a jar of your own preparation in winter - an almost ready-made dish and eat it with some bread or prepare delicious borscht by simply adding boiling water! I will share with you a student’s recipe for lazy borscht with potatoes in jars.

What should we take:

• Beets, potatoes, cabbage, onions, carrots - equally (in kilograms);
• Sweet bell pepper – 2 pcs.;
• Tomato paste – 0.5 l;
• Vegetable oil, vinegar 9%, half a glass;
• Coarse salt and sugar;
• Dill, parsley leaves, basil, garlic cloves;
• Seasonings: ground pepper, 0.5 tsp paprika, bay leaf.

Let's prepare clean glass containers, lids, a saucepan, a seamer, a frying pan, oven mitts, and a towel.

1. We wash the vegetables with a brush, peel them, remove the seeds from the peppers, and wash the greens thoroughly.
2. Cut the potatoes into cubes, carrots and beets into cubes, onions into half rings, peppers into small slices, chop the cabbage into strips, chop the greens.
3. Heat the oil in a frying pan, fry the onions, carrots, and peppers in succession. I always stew beets together with tomato paste or chopped tomatoes; they retain their bright color well due to the organic acids of the tomatoes. If necessary, add a little water to the beet and tomato mixture.
4. Place the cabbage and potatoes in a saucepan, add the fried vegetables, boil for 15–20 minutes over medium heat, add salt, sugar, chopped herbs, seasonings and simmer for another 10 minutes.
5. At the end of cooking, add vinegar, mix and pack into prepared jars. Seal with lids, turn over, and let cool under a thick towel.

Add to this collection of useful tips: if you want to know how to make any dish original, don’t be afraid to introduce new components into the recipe of vegetable dishes without large quantities: dream greens, tops of nettle stems, young sorrel leaves, garlic arrows, young rhubarb leaves, young beet tops.

You can prepare several jars of botvinya for the winter - from the “roots and tops” of beets, and then use this preparation for cold and hot first courses.

Seasoning for borscht for the winter made from tomatoes and sweet peppers

If you have your own crop of tomatoes and peppers, you will probably want to use the excess fruit wisely. Or there are vegetables that are non-standard in shape, small, crooked, which you don’t want to pickle. For such cases, I have a recipe for seasoning with tomatoes and sweet peppers for borscht for the winter. Any fruit will be used, because... They still get crushed. Let's try to make such a simple roll-up. It is better to take half-liter containers for preservation.

What should we take:

• Tomatoes, bell pepper – equally;
• Salt and sugar - to your taste (approximately for 1 kg of finished mass - 1 tablespoon without top);
• Ground red pepper – a little to give it a slight spiciness.

Let's prepare clean, dry jars, lids, a saucepan, a seamer, a towel, and oven mitts.

1. Wash the tomatoes, grind them through a meat grinder or grind them in a blender, remove the seeds from the peppers and chop them finely. Place the pepper and tomato mixture in a saucepan, place over medium heat and cook until the formation of foam stops.
2. At the end of cooking, add salt, sugar, hot pepper. Stir and place the seasoning into jars while hot, and roll up the lids. Turn it over, wrap it up, and let it cool.

If the tomatoes are not put through a meat grinder, but simply cut and fried with pepper in oil until tender, we will get a classic frying for borscht for the winter in jars.

Canned borscht with beans

For vegetarians, legumes - peas, lentils, beans - can become a source of protein. If we prepare a dressing for borscht with beans for the winter, this dish will turn out not only tasty, but also nutritious. I think you will be pleased with this recipe.

What should we take:

• Beets, tomatoes, carrots, onions, bell peppers - equally (per kilogram);
• Beans – 500 g (white or red – depends on your preference);
• Vegetable oil, vinegar 9% - half a glass each;
• Salt (coarsely ground), sugar;
• Spices and seasonings: ground black pepper - 0.5 tsp, dried basil and dill - 1 tsp each, bay leaf.

Let's prepare glass containers, lids, a seaming machine, a frying pan, a saucepan, and potholders.

1. First soak the beans in purified water in the evening and cook until half cooked in the morning.
2. Wash the vegetables thoroughly, peel them, and remove the seeds from the peppers.
3. Grind the tomatoes through a meat grinder, grate the beets and carrots on a coarse grater, finely chop the onion and pepper.
4. Pour the tomato mixture into a deep saucepan, heat it up, add the beets, and simmer over medium heat.
5. Heat the oil in a frying pan, fry carrots, onions, peppers in succession, transfer to a pan, add beans, add salt, sugar and cook for 20 minutes while stirring, then add all the spices, mix and simmer for another 5-10 minutes.
6. At the end of cooking, add vinegar, mix and immediately pack into glass jars. Seal with lids, turn over, wrap and let cool.

You can use canned beans, but in this case they need to be added at the very end of cooking.

Delicious winter preparations are not only different pickles and jams. Try preparing both vegetable mixtures, which can easily be turned into aromatic borscht in winter, and simple seasonings for your culinary delights. To help housewives - video from detailed recipes borscht for the winter in jars, with cabbage and tomato paste, tomatoes and bell peppers.

If you succeed in any seasoning for the winter, beet preparation, be sure to share the recipes, tell us how to prepare, how to seal something healthy and tasty in jars for the winter!

Main ingredients: Cabbage, Onion, Carrot, Tomato, Beetroot

Winter borscht with cabbage- a very tasty preparation, the recipe for which should be kept in your notes at the beginning of summer, so that when it is time to harvest, you already know exactly the plan of action. After all, by preparing vegetables this way, you will not only preserve their taste and benefits, but also in the future you will significantly save the time that you usually spend preparing lunch, and you will have an appetizing soup made from fresh ingredients on your table at any time of the year.

Ingredients for preparing winter borscht with cabbage:

1. Fresh beets 800 grams
2. Fresh cabbage 800 grams
3. Fresh carrots 500 grams
4. Onion 500 grams
5. Fresh tomatoes 500 grams

For the marinade

1. Vegetable oil (sunflower) 100 milliliters
2. Vinegar 50 milliliters
3. Water 100 milliliters
4. Salt 2 tablespoons
5. Sugar 3 tablespoons

Products not suitable? Choose a similar recipe from others!

Kitchen knife, grater for chopping vegetables, paring knife, saucepan, wooden spatula, sterilized jars with lids, can opener (if the lids are not screw-type), kitchen towel, ladle, brush for washing vegetables.

Cooking borscht for the winter with cabbage:

Step 1: prepare the beets.

Rinse fresh beets, brushing off all dirt and soil, remove the skin. Then cut off the tops and thin roots of the root vegetables. Grind the peeled beets using a vegetable grater or using a special food processor; however, a regular medium grater will also work.

Step 2: prepare the cabbage.

Wash the cabbage and peel off the top withered leaves, do not forget to remove the bitter stalk. Chop the remaining juicy leaves into thin strips using a knife, food processor or special grater.

Step 3: prepare the carrots.

Rinse the carrots with a brush and peel like beets, cutting off all excess. Grate the prepared vegetables.

Step 4: Prepare the onion.

Peel the onions and cut off the remaining tops and roots, then rinse the vegetable. Divide the peeled onions into halves and cut into thin half rings.

Step 5: prepare the tomatoes.

Be very careful not to crush the tomatoes, but wash them very thoroughly and cut out the seal left by the stem. Cut the prepared vegetables into thin slices or large cubes.

Step 6: marinate the borscht with cabbage.

Place a large saucepan on the stove, pour all the prepared vegetables into it, pour in the required amount of water and vegetable oil, add salt and sugar. Mix everything and cook for 20 minutes. And do not forget to stir the vegetables during cooking. Once the required cooking time has passed, add vinegar, mix again and remove everything from heat.

Step 7: prepare borscht with cabbage for the winter.

You need to put the borscht into sterilized jars immediately after cooking, while it is still hot. It is best to do this with a ladle, firmly compacting the contents of the cans with the back of it. Finally, wrap your pieces, cover them with a kitchen towel or blanket and wait until they cool. Then put the borscht with cabbage prepared for the winter in a dark place where it will wait in the wings.

Step 8: serve borscht with cabbage prepared for the winter.

Borscht with cabbage, prepared for the winter, is very easy to serve. First of all, you need to cook the meat broth, add potatoes, and 10-15 minutes Until ready, place canned vegetables in a saucepan with soup. Then pour the finished dish into portioned plates, add sour cream or mayonnaise and eat with pleasure.

Tips for the recipe:

– Sometimes you can add bell pepper to the other ingredients in this dish.

– In fact, borscht for the winter can be served not only as a soup, but also as a salad, seasoned with sour cream or mayonnaise, as well as a side dish, heated in a frying pan or stewed in meat.

– It is best to roll up borscht for the winter in small jars of 0.5 or 1 liter.

Winter borscht with cabbage

Winter borscht with cabbage in jars: recipes with photos

Very helpful cold winter pre-prepared borscht dressing with beets, carrots and cabbage. In summer, this dish is prepared from freshly harvested vegetables and then placed in sterile jars.

The main component in this case will always be beets. And other vegetables can be added to taste - onions, carrots, potatoes and even peppers.

Now, when you decide to pamper your family with borscht, you just need to open the jar and pour the vegetable mixture from it into the rich broth. In just a few minutes you will receive a ready-made dish. In this article we will look at the most delicious recipes preparing borscht dressing for the winter in jars.

Dressing for borscht with cabbage

The first thing we will do is cut the washed tomatoes into small slices. Next, remove all the seeds from the bell pepper and chop it into small slices.

Then pour the chopped tomato slices and sweet peppers into the water. Finely chop the onion and pour it into the pan. Next add shredded cabbage and grated carrots.

Now mix everything well, add salt and sugar. After the vegetables boil, they need to be cooked for five minutes.

While the vegetables are simmering over low heat, prepare the jars. Wash them thoroughly with baking soda. Be careful - under no circumstances should the jars have cracks, chips, or any stains. Dishes with flaws are not suitable for preservation.

Place the washed jars bottom up on the pressure cooker. You can place lids for them nearby. Sterilize your jars for about 15 minutes.

There is another way of sterilization - in a microwave oven. To do this, pour some water into a jar and heat it in the microwave for five minutes. The remaining water must be poured out of the jar afterwards. Boil metal lids for 5-7 minutes.

This is interesting! In fact, there are many types of borscht. Some cook it in meat broth with the addition of lard, while others prefer borscht with mushrooms. Still others add chicken, turkey or even fish to this dish. Borscht is served both hot and cold. The latter is usually prepared in summer time based on kefir and beets. For taste, boiled eggs and fresh herbs are added to it.

Dressing for the winter without vinegar

In order to prepare a dressing for this tasty and healthy recipe, first of all, take the onion and chop it. Then trim the onion rings in sunflower oil.

Then take the tomatoes, scald them with boiling water and carefully remove the skin. Cut these vegetables into cubes. Then chop the remaining vegetables, except the beets, pour them into the pan and simmer for about half an hour.

Grated beets are added to this dressing last. If you do this earlier, it will lose its rich red hue. The vegetable mixture should be simmered in a saucepan for 15 minutes. Then you need to add lemon juice to it and move it carefully. Without delay, distribute your vegetable mixture into jars prepared in advance.

Keep the rolled up jars with the vegetable mixture in a warm place until they cool, and then transfer them to the cellar.

Fact! Borsch is one of the most ancient dishes Slavic cuisine. Mentions of it in cookbooks date back to the 16th century. There is an assumption that at first it was prepared from an edible plant, hogweed, and only after that they began to add beets to this dish.

Borscht with beans for the winter

The following dressing recipe will appeal to bean lovers. If you have never cooked borscht using it before, we recommend making a few jars first to try and see if you like it.

In order to prepare the dressing according to this recipe, you first need to add water to the beans and cook them. Afterwards you need to fry it - chop the vegetables and fry them in sunflower oil. In the process, add some water, sugar, vinegar and salt to them. Simmer for half an hour.

Fact! Borscht with beans is perfect during Lent. To prepare it, cook cabbage and potatoes in advance and add a couple of dried mushrooms to them for flavor. Now all that remains is to add the dressing with beans to the vegetables and the delicious, aromatic borscht is ready.

Winter dressing for borscht with hot pepper

This recipe will appeal to lovers of “spicy”. To prepare it you will need hot pepper.

Grind the peppers and tomatoes through a meat grinder. Then take beets and carrots and simmer them in a frying pan for a quarter of an hour. Add the remaining vegetables, salt, bay leaf to them and simmer under the lid for about an hour.

The gas station is ready. Place it in sterile jars, roll it up and place it in a warm place.

Note! Hot pepper is useful because it contains a huge amount of ascorbic acid. Thanks to this, it allows you to strengthen blood vessels, cleanse the body of accumulated toxins and waste, and lose excess weight. This vegetable is also an excellent helper during colds.

Dressing in a slow cooker for the winter

To make this simple dressing you will need the following ingredients:

First of all, chop the beets on a coarse grater. Next, peel the tomatoes. To do this, make cross cuts on each of them and lower them into boiling water. Then remove the tomatoes from the water and remove the skin.

Divide the tomatoes into two parts, remove the stem and puree using a blender. Now salt the vegetables. Try to see if there is enough salt.

Under the lid, simmer the dressing in the slow cooker for 1.5 hours. In this case, the “quenching” mode must be activated.

Distribute the workpiece into hot glass jars and seal. The jars should be left warm and then put in a cool room. From the above ingredients you will get approximately six half-liter jars of dressing. This is approximately thirty servings.

Winter borscht with cabbage and tomato juice

It is not necessary to fry vegetables to prepare borscht according to this recipe. You can adjust the taste of borscht depending on the amount of vinegar added. The more vinegar, the more sour your dish will be.

First, grind the tomatoes into puree. For this we need a meat grinder or blender. Finely chop the cabbage with a knife. Next, peel and chop the remaining vegetables - onions, carrots, peppers.

Place a saucepan with tomato juice and remaining vegetables on moderate heat. After the vegetables boil, skim off the foam and add cabbage to them. Then let this vegetable mass boil for 10-20 minutes over low heat. Stir the dressing frequently and do not let it burn.

Add salt, sugar and vinegar to the boiling mixture. Transfer the dressing into sterilized jars, seal them with lids and wrap them in a warm blanket until cool.

On a note! Despite the fact that borscht itself is very tasty, it will look a little poor at the time of serving if this dish is not complemented with anything. What is suitable for this purpose? Firstly, pampushki made from fresh white bread with garlic, secondly, lard from the freezer with meat streaks, cut into slices. In addition, garlic and green onions will perfectly complement borscht. And of course, this dish would not be complete without sour cream. Be sure to add a spoonful to the finished dish right before serving.

Winter borscht with potatoes

What would borscht be without potatoes! It’s great that you can also prepare this dish in advance, and then simply roll it into jars.

To do this you need to purchase:

Puree the tomatoes, carrots and beets using a food processor. Chop the onions with a knife, chop the potatoes too, cutting them into cubes. Finely chop the white cabbage.

Make a fry - mix onions, beets and carrots in a frying pan. Simmer for about 15 minutes. At the end, add tomatoes, table vinegar and spices.

Lastly, add white cabbage, peppers and potatoes. Leave to simmer for another half hour.

Even novice housewives can prepare a dressing for borscht for the winter, but how great it will be winter evening cook borscht from it. Try several recipes and decide which one you and your family like best.

Borscht for the winter in jars: simple recipes with cabbage

Recipe for preparing borscht for the winter with cabbage

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- an excellent solution to preserve autumn vegetables, aromatic, rich in vitamins and save a lot of time and money in the winter. Almost all the borscht is already in the jar, all that remains is to boil the meat, boil the potatoes and add the dressing for the borscht with cabbage to the pan.

Many consider this preparation pointless, since all the vegetables for borscht are available in stores all year round. I think differently, firstly, vegetables will increase in price three times and will no longer be of the best quality,

and secondly, I don’t like the cold and I don’t want to run to the store for carrots or cabbage in snowfall or bad weather. It’s easier for me to work hard in the fall and close a few jars of borscht dressing.

And in winter, take them out of the bins, open them with great pleasure that you weren’t too lazy in the fall and cook delicious borscht. In addition to borscht, when you open a jar, you will receive a full-fledged salad, appetizer or full-fledged vegetable side dish for meat or poultry.

Dressing for borscht for the winter with cabbage

The site already has a recipe for dressings for borscht, but without cabbage. I took the first recipe as a basis, changing it a little. I decided to add tomato paste and a little more vinegar.

Yes, if your tomatoes are not very juicy, then it is better to take a little more of them to get more juice.

The amount of ingredients is calculated for a 5-liter pan “to capacity”

• tomatoes - 1−1.2 kg
• onion - 0.5 kg
• carrots - 0.5 kg
• sweet pepper - 0.5 kg
• beets - 1 kg
• white cabbage - 0.5 kg
• odorless vegetable oil - 125 ml
• vinegar 9% - 5−7 tablespoons
• sugar - 1 tablespoon
• salt - 1 level tablespoon
• tomato paste - 3−4 tablespoons
• garlic - 7−8 cloves

Dressing for borscht for the winter with cabbage

The borscht dressing is very easy to prepare. From my experience, I will say that it is better to slightly undercook it than to cook the vegetables until the vegetables are ready or overcook them. Firstly, it will arrive when it cools down under a blanket or terry towel, and secondly, even if you add the dressing to the broth with potatoes and immediately remove it from the heat, it will still arrive while the borscht is infused.

All vegetables for this recipe are placed in a pan at intervals of 5-7 minutes, I usually take 5 minutes. Therefore, to save time, it is better to prepare the bookmarks in batches according to the order.

The first batch of vegetables is onions, carrots, tomatoes and peppers. Moreover, add pepper to the pan immediately, without waiting 5 minutes. The second is beets. And as a last resort, add the cabbage 10 minutes before it’s ready, otherwise it will boil over. All vegetables are cut as you are used to cutting them for borscht, maybe a little larger.

1. So, let's begin. The onion needs to be peeled, washed and cut as you like; for borscht I usually cut it into small cubes, but now I cut a quarter into rings.
2. The carrots must be washed and peeled. I grated the carrots on a coarse grater.
3. Tomatoes. Wash them and grind them with a blender or pass them through a meat grinder. You can just chop it finely.
4. Wash the bell pepper, remove the seeds and cut it as you are used to cutting it for borscht.
5. Heat the vegetable oil in a saucepan, put the onion in it and fry over medium heat for 5-7 minutes.
6. Add carrots and fry for 5-7 minutes. Then pour in the tomato puree and immediately add the chopped pepper. Simmer with the lid closed over medium heat for 5-7 minutes.
7. While the vegetables from the first batch are fried and stewed, we work on the beets. Wash, clean and grate on a coarse grater. Add the beets to the pan with the vegetables, pour in the vinegar and vegetable oil, salt and add sugar. I recommend not adding all the vinegar at once. Let it cook, and at the stage of laying the cabbage or a little earlier, take a sample and adjust it to your taste.
8. Mix the vegetables and cook with the lid closed over low heat for about 30-35 minutes. I repeat, try and see to your taste, but it is better that the vegetables are slightly undercooked, they will “arrive” in jars.
9. While the borscht dressing is cooking, let's take care of the jars, lids, garlic and cabbage.
10. First, prepare the jars and lids. I wash them thoroughly with any detergent, I usually put them in the dishwasher, and then wash the neck again with baking soda. I sterilize the jars in the microwave, 1 minute per jar, and the lids in boiling water for 7-10 minutes.
11. We peel the cabbage from the top leaves and chop it as usual for borscht.
12. We peel the garlic and pass it through a press or finely chop it.
13. 30-35 minutes after laying the beets, add cabbage, tomato paste and chopped garlic to the pan. Mix everything, leave on low heat under the lid for 7-10 minutes. After 3-4 minutes, taste it; if necessary, add vinegar, sugar or salt. The cabbage should remain almost undercooked.
14. At this time, sterilize clean jars and lids.
15. Pour the hot borscht dressing into hot jars, wipe the neck of the jars with a cotton pad soaked in alcohol or vodka to be sure of sterility and screw it on.
16. We turn the jars over, cover them with a terry towel or blanket and leave them until they cool completely.

Dressing for borscht for the winter with cabbage ready! Literally a day later I opened the jar, it was chilly outside, it was snowing and raining and I didn’t want to go outside at all, and I cooked borscht. I really liked both the taste and the speed of preparation. I usually cook lean borscht without meat, it took me 15 minutes))) The taste is excellent))) Advice, add the dressing when the potatoes are already cooked, taste it, add a couple of bay leaves and immediately remove from the heat.

Let it brew under the lid for at least 20-30 minutes and you can invite to the table)

Find new recipes here. And all the recipes on the site can be viewed at this link.

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And please write in the comments if everything worked out for you and if everything is clear.

Dressing for borscht for the winter with cabbage

Borscht for the winter in jars - 8 preparation recipes

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.

1. 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.
2. 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.
3. 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.

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

This borscht can be either vegetarian or meat rich. It all depends on what additional components the housewife chooses for it in winter.

In jars without cabbage

There are probably some cooks who don’t like cabbage in borscht. There are recipes specifically for them without this vegetable. It is best to make this preparation using meat broth (4 liters). You will also need to prepare: 800 g each of beets, carrots, tomatoes and onions, 5-6 cloves of garlic, 220 ml. 6% vinegar, 100 g. sea ​​salt, 220 g. sugar, 1 tbsp. vegetable oil.

1. First of all, all vegetables are washed, peeled and cut in any convenient way. It is best to grate beets and carrots on a coarse grater.
2. After chopping, all the vegetables are mixed in a deep container and thin slices of garlic are added to them.
3. Any vegetable oil, vinegar, meat broth, sugar and salt are mixed in a saucepan. Vegetables are laid out with them, and the container is sent to medium heat.
4. When the liquid boils, the heating temperature is reduced to minimum, and all ingredients are cooked for another 35-40 minutes.
5. The future borscht is poured hot into pre-prepared jars and rolled up.

If desired, cabbage can be added to the soup during further cooking.

Spicy borscht recipe

The recipe will appeal most to lovers of spicy, savory dishes. Of course, you can’t do without garlic (6-7 cloves) and hot red pepper (2 pods). In addition to them, the following will also be used to prepare the dish: 3 kg. tomatoes, 2 kg. carrots and white onions, salt, any seasonings and vegetable oil.

1. Tomatoes along with hot red pepper are passed through a meat grinder. The resulting puree will become the basis for the future borscht.
2. Chopped onions, carrots and beets are fried in vegetable oil until soft.
3. Vegetables are poured with tomato-pepper puree and simmered over low heat for about 1 hour. Already at this stage, you can add salt, your favorite seasonings and finely chopped garlic.
4. After the specified time, the workpiece is rolled into jars.

As a seasoning, it is better to use a ready-made spice mixture designed specifically for borscht.

Winter borscht with beans

Borscht with beans always turns out to be especially satisfying. Legumes are an excellent substitute for potatoes. In addition to 300 g of white beans, you need to take: 2 kg. beets, white onions, carrots and tomatoes, 400 ml each. water and vegetable oil, 100 g each, salt and sugar, 170 ml. vinegar.

1. The beans are soaked in water overnight.
2. Beets, carrots, onions and pre-blanched tomatoes are chopped in any convenient way.
3. Boiling water and oil are added to the chopped vegetables, as well as sugar, salt and vinegar.
4. The future preparation of borscht for the winter along with beans must be simmered for at least 40 minutes over low heat, and then rolled into jars when hot.

Some housewives decide to use canned beans for the recipe under discussion. But in this case, the workpiece cannot be stored for a long time.

Recipe with green tomatoes

If the housewife has a lot of green tomatoes (2 kg), then they can also be used to prepare a “semi-finished product”. You also need to take: 3 kg. boiled beets, 1 kg. carrots, 1 head of garlic, 100 g sugar, 50 g salt, 1 tbsp. l. vinegar, oil.

1. All vegetables are chopped and stewed in a frying pan with vegetable oil for at least 40 minutes.
2. All that remains is to add vinegar, salt and sugar to these ingredients, and then leave the mixture on the fire for another 25 minutes.
3. At the very end, the dressing is put into prepared jars and preserved.

Green tomatoes will do appearance borscht is unusual and very appetizing.

With the addition of beets

If you want the prepared dressing to produce the classic borscht familiar to everyone, then you should take a large amount of beets (at least 3 kg) for it.

In addition to beets, you will also need to use: 1 kg. fresh tomatoes, white onions, cabbage and carrots, 230 ml. table vinegar, 220 g sugar, 100 g salt, oil. It should be noted that beets for winter borscht should be limp and firm when pressed.

1. Onions and tomatoes are finely chopped, cabbage is chopped, carrots and beets are grated on a coarse grater. You can make your task much easier by using a food processor.
2. The future dressing is simmered directly in a thick-walled pan for at least half an hour (with the addition of vegetable oil).
3. After adding sugar, salt and vinegar, the ingredients cook for another 15 minutes.
4. All that remains is to place the hogweed straight into the prepared glass containers and roll it up.

The specified amount of products should yield 7 liter jars of dressing.

With sweet bell pepper

Sweet bell pepper will make the borscht taste special. It can also be used when preparing soup for the winter. It is allowed to use both red and yellow peppers (1 kg). And, in addition: 1.5 kg each. beets, tomatoes and carrots, 200 g fresh parsley, 160 g sugar, 70 g salt, 250 ml. vinegar (9%), 400 ml. water, refined oil.

1. After preliminary chopping, all vegetables (except peppers) are placed in a cast-iron pan, poured with oil and stewed until soft.
2. After about 25-30 minutes, water is added to them and the ingredients are brought to a boil.
3. After laying the bell pepper, the procedure is repeated again. After the next boil, you can add vinegar, sugar and salt to the pan. The mass is simmered over low heat for another 25 minutes.
4. Lastly, chopped parsley is placed in the container and the liquid is brought to a boil again.
5. All that remains is to pour the future dressing into jars while hot and roll it up.

It is best to store the workpiece on the bottom shelf of the refrigerator, in the cellar or basement.

In winter, every housewife will be able to open a dressing prepared according to any chosen recipe, add meat, potatoes or other ingredients to it and quickly get a delicious, rich soup. She won't have to waste time chopping vegetables and frying them.

Borscht for the winter in jars - 8 preparation recipes

Borscht is one of the most popular first dishes in every Russian home. The more variety of vegetables the housewife uses to prepare this dish, the tastier it turns out. In the middle of the cold season, such products are more difficult to find, so you will need beet preparations for the winter for borscht without cabbage. You will certainly appreciate the indispensability of such twists in the household the next time you cook the first course: a significant amount of time is saved, the borscht turns out very tasty and rich. Read on to find out how to prepare this beetroot delicacy.

How to choose vegetables for making borscht dressing

To canned food did not ferment during storage, it is very important to carefully approach the issue of choosing vegetables for preparing borscht dressing. It is necessary to take into account a lot of points in order for the prepared dish to be stored for a long time. Read the basic rules:

• The beets should have a rich burgundy color, without white stripes in the cut, veins or deformation. Take small fruits - they are the most delicious and juicy.
• Choose hard, large carrots.
• You will need onions in large quantities, so take large heads, without rot or other defects.
• To make the dressing tasty and juicy, do not use fodder beets. It is usually very large, dull pink in color, with many white veins inside.
• It is also important to carefully select the bell pepper, which is also useful in the process of preparing the dressing: it must be of the correct shape.
• Limp vegetables that have been baked in the sun are not good: they will not give you the delicate flavor you need.
• Optimize your work as much as possible: choose the correct shape of vegetables to make them easier to peel and cut.

What utensils will you need?

If you want the cooking and preservation process to occur efficiently and without delay, prepare and process all the utensils necessary for seaming in advance. In order for twists prepared in any way (with or without vinegar) to be stored in the pantry for a long time, it is necessary to properly and thoroughly sterilize the jars along with the lids. Explore further detailed list utensils that you will need to prepare beets for the winter.

• A large cauldron or frying pan for stewing vegetables. For convenience, use both to recycle at the same time. maximum amount products.
• Seaming machine for securely sealing jars with contents. They come in several types: manual, semi-automatic or automatic. There are also special vacuum pumps with covers. Choose what is most convenient and effective for you.
• Liter or half-liter jars. It is more advisable to roll the dressing into half-liter jars, because this is the optimal amount of the preparation that you can use at one time to prepare borscht. Anything left over may later go bad, and you will simply throw it away.
• Be sure to sterilize all jars and lids. To do this, you will need a small saucepan with a special lid: it has a cut out circle in the center (to place the jar on top and sterilize it using a steam bath). An alternative could be a microwave: place the upside down container inside and turn on the oven for 2 minutes. You can simply boil the lids in water.

Recipes for beetroot borscht without cabbage for the winter

To the surprise of many housewives, borscht preparation can be prepared in different ways. To do this, you will need a variety of devices, vegetables in certain proportions, etc. It all depends on what a particular family likes and what their taste preferences are. Try making several recipes at once to see which method tastes best. This will also allow you to cook borscht differently each time in winter. Check out interesting recipes delicious preparation for the winter from beets without borscht.

With carrots in a slow cooker

If you have a slow cooker, then reduce the time spent stewing and prepare an excellent dressing for borscht for the winter by using this kitchen appliance. Experience shows that all dishes in this miracle oven turn out incredibly tasty and are characterized by the maximum content of vitamins. All you have to do is quickly chop the vegetables and throw them into the bowl, set them to the desired mode, and the multicooker will take care of the rest itself. If you want to make sure you have the perfect beetroot borscht twist dressing for the winter, check out the recipe below.

Necessary ingredients for one liter jar (0.3 kg each):

• Beet.
• Carrot.
• Bulgarian pepper.
• Salt pepper.
• Drinking water – 0.5 l.

How to prepare borscht dressing for the winter in a slow cooker:

1. Peel all the vegetables, cut the onion and pepper into cubes. Grate the beets and carrots (you can use large ones).
2. Place all ingredients in a multicooker bowl and add water to cover everything. Add salt and pepper to your liking.
3. Close the multicooker, set the “Cooking” mode and cook for half an hour.
4. When the mixture is ready (the multicooker will signal this to you), put the hot dressing into previously prepared and sterilized jars.
5. Immediately preserve, wrap and leave to cool.

A simple recipe with tomatoes and peppers through a meat grinder

Some people like to use pureed dressing. This way the vegetables are completely dissolved in the consistency of the soup and a liquid mixture is obtained that resembles tomato juice. If you use this recipe for dressing and cook borscht with it in winter, you will see what a beautiful rich color the first dish will acquire. It will turn out very tasty - your family members will let you know this as they gobble up several servings of amazing borscht for lunch.

Ingredients in equal proportions (0.3 kg each):

• Beet.
• Bulb onions.
• Bulgarian pepper.
• One and a half kilograms of tomatoes.

Cooking method:

1. Peel the beets and cut into four slices.
2. Pasteurize the tomatoes: place each one in boiling water for a couple of minutes, make a slight cut (this will allow the peel to easily come away from the fruit).
3. Finely chop the peppers and onions into cubes or strips.
4. Grind the beets and tomatoes in a meat grinder. If you use a blender, the dressing will have a thinner consistency.
5. Onions and bell peppers should be lightly fried in a cauldron with a small amount of vegetable oil. Cook for no more than five minutes.
6. Add twisted beets with tomatoes, salt and pepper. Leave the vegetables to simmer over low heat for up to half an hour.
7. When the dressing is ready, pour into a pre-sterilized container and roll up.
8. Wrap everything in a warm blanket and leave it overnight. In the morning, unwrap the dressing, let it cool completely, then put it in the pantry.

With garlic and herbs without adding vinegar

Many housewives like to preserve various salads or just vegetables, so that they can cook them later in the winter. delicious snacks without wasting time on additional heat treatment. Preparing beets with garlic is one such option. You can use it as an appetizer or side dish, as an additional ingredient for a salad, or use it to prepare traditional Russian borscht. This recipe does not use vinegar, which allows the beets to retain their natural flavor. Find out in more detail below how it is possible to prepare such a preparation for the winter.

What you will need:

• A kilogram of beets.
• Three cloves of garlic.
• 0.2 liters of drinking water.
• 50 grams of sugar.
• 10 grams of citric acid.
• 0.2 kg of greens.
• Salt.

Cooking algorithm:

1. Wash the beets thoroughly and boil. After cooling, chop using a coarse grater.
2. Grind the garlic and herbs in a blender or simply chop very finely with a knife.
3. Place the beets with garlic and herbs in clean jars.
4. Prepare the brine: add sugar, salt, and citric acid to the water. Boil it.
5. Pour the resulting marinade into the jars and cover with lids.
6. Place all the preparations in a pan of boiling water and sterilize for up to 20 minutes.
7. Roll up or screw on the lids immediately.

With vegetables without sterilizing jars

To preserve vegetables, glass containers do not have to be sterilized, because for this there are many ways to reliably prepare dishes for the winter. The taste does not change from this method, it even becomes richer and feels as if you have just prepared the dish. Take advantage of this preparation in the winter and prepare a delicious vinaigrette: all the vegetables are already cooked, all you have to do is quickly chop them and the salad is ready. This can significantly reduce your time in the kitchen. Check out the step-by-step recipe for preparing it for the winter without sterilization below.

The components of the workpiece are taken in equal proportions - one kilogram each:

• Beet.
• Carrot.
• Tomatoes.
• Bulgarian pepper.
• 0.2 kg garlic.
• 300 grams of sugar.
• Salt.
• 16th century spoons of vinegar.
• 0.4 liters of sunflower oil.

How to prepare:

1. Peel the tomatoes by dipping them in boiling water. Grind in a blender or meat grinder.
2. Grate the peeled beets and carrots using a coarse grater.
3. Finely chop the pepper and onion into cubes. Chop the garlic with a knife.
4. Dip all vegetables into the resulting tomato.
5. Add salt, sugar, sunflower oil, vinegar to the mixture and leave to steep for up to one and a half hours.
6. After the specified time has passed, mix the mixture well and place it in a thoroughly washed glass container.
7. Place each container with dressing in a large pan filled with a sufficient amount of boiling water, sterilize for at least half an hour (do not forget to put a piece of gauze on the bottom of the pan so that the jars do not burst from contact with metal).
8. Then immediately roll up the resulting blanks.

With added tomato paste

Beetroot salads, which are very popular among the Russian people, are famous not only for their delicious taste: they are also a rich source useful substances, vitamins, minerals. Such a colorful dish can easily decorate any holiday table in the middle of summer and winter. Prepare such salads for future use, mix with different ingredients, seal for the winter and use not only as separate dishes, but also for preparing delicious borscht. You will find how to prepare such a nutritious salad dressing in the step-by-step recipe below.

Prepare in advance:

• Two kilograms of beets.
• A kilogram of onions.
• A kilogram of carrots.
• 150 grams of sunflower oil.
• 400 grams of tomato paste.
• A heaped tablespoon of salt.
• 50 grams of sugar.
• 0.1 liter of table vinegar.
• Two liters of drinking water.

How to do:

1. Wash the beets, peel them, grate them on a coarse grater.
2. Cut the onion and carrots into cubes.
3. Place all ingredients in an enamel bowl, add sugar, salt, oil, vinegar to the vegetables. Mix thoroughly and leave to infuse for 12 hours. Stir from time to time so that the released beet juice is evenly distributed throughout all the vegetables.
4. Then add tomato paste diluted with water and simmer over low heat for up to half an hour.
5. Place the resulting dressing in pre-sterilized containers and preserve.

With vinegar in jars

Our ancestors used this type of cooked vegetable in the old days, adding it to borscht. It was believed that the classic version of the first course is prepared only using pickled beets. It turns out very tasty, so it’s worth experimenting at least once to pamper your family with the original Russian borscht. In addition to everything, this recipe will be useful for preparing various salads in winter.

Components:

• 9 kg of late variety beets.
• 0.5 kg sugar.
• 0.5 kg salt.
• 10 liters of drinking water.
• 0.5 liters of vinegar.

Step-by-step cooking process:

1. Wash the beets thoroughly, peel and cut into small cubes.
2. Place tightly in an enamel or plastic container.
3. Prepare the marinade: dissolve salt, sugar, vinegar in boiled water, pour over the beets. The brine should cover the root crop by 5-6 cm.
4. Place pressure on top. Use a special press or replace it with a large saucepan filled with water.
5. Keep the beets in a warm place and ferment for a maximum of 13 days. If the room is hot, then 8 days will be enough.
6. All this time, monitor the fermentation process: periodically remove the foam that will form on top. Please note that the marinade will leak, so remove excess liquid in time.
7. Prepare glass containers for further sealing of pickled beets: sterilize the containers for at least 40 minutes.
8. Place the finished product in jars and seal for the winter.

With bell peppers and beans for the winter

Some connoisseurs of borscht prefer to cook it with beans (replacing potatoes) - then the first dish turns out to be nourishing and very tasty. Many housewives will be surprised, but it is also possible to prepare beans along with beets for seasoning borscht for the winter. This way you will significantly save time on preparing bean borscht, and the taste will not change in any way. Delight your beloved husband with an extraordinary first course made from beets and beans in winter. You will certainly hear a lot of compliments about your culinary skills. Check out the recipe:

Required Products:

• Two kg of beets.
• 0.4 kg each of beans (you can use peas instead of these beans), onions, carrots, bell peppers (red or yellow).
• 350 grams of tomato paste.
• 0.3 liters of sunflower oil.
• Salt.
• Pepper.

How to prepare:

1. Pre-soak the beans overnight and then boil until fully cooked (they should be completely soft).
2. Wash the beets thoroughly and boil them too.
3. Cut the onion and sweet pepper into small cubes, and grate the carrots and boiled beets coarse grater.
4. Make a fry with carrots and onions: fry in a frying pan with sunflower oil. When the vegetables are ready, add tomato paste diluted with a small amount of hot water, salt and pepper.
5. Throw in the beets and beans and leave to simmer over low heat for 40 minutes.
6. Place the prepared dressing in pre-sterilized glass containers and preserve.

Frozen beets in the freezer

In order to have year-round access to fresh vegetables, you don’t always need to boil them, seal them in jars, etc. Beets, like berries, can be frozen and stored in the refrigerator. This way you will get 100% vitamin content in the root vegetable and will be able to enjoy the natural taste of fresh beets in winter. And this will come in handy if you like to prepare a variety of beet juices, syrups, kvass, caviar, etc. interesting dishes.

Ingredients:

• A kilogram of beets.
• Three liters of water.

Cooking algorithm.

1. Boil the beets.
2. Peel and grate coarsely (use a standard grater).
3. Distribute into portions, pack in small packaging bags.
4. Place in the freezer.
5. The product is ready for use at any time.

Video

Beets are a versatile vegetable that will complement the excellent taste of any dish. There are many more recipes on how to deliciously prepare this root vegetable so that it can be successfully added to main dishes. Watch below different video recipes from detailed description preparing a universal dressing for borscht, soup, cabbage soup, beetroot soup or any salad. Such methods will help you not only cook beets deliciously, but also skillfully store them with different ingredients in your pantry. Be sure to replenish your culinary collection with the described recipes for winter dressings.

Universal refill for winter

Beetroot dressing for Ukrainian borscht

Pickled beets for making borscht and various salads

Preparation for borscht and beetroot for future use