Borsch dressing for the winter - 10 step by step recipes

If you cook borscht according to all the rules, it will take a lot of time and effort. There is a simple solution to this problem: prepare borsch dressing in advance. You will save yourself the trouble of constantly chopping vegetables to cook borscht, and significantly reduce the cost of buying them in the winter.

Borsch dressing for the winter "You will lick your fingers"

This recipe for borscht dressing is one of the most delicious and aromatic. It is enough to boil meat and potatoes for soup, and then add the preparation there to make the dish rich and rich.

• 
  Let's peel the onion so that we can then cut it into small cubes. Cut off the skin from the beets and also rub it on a coarse grater.
• 
  We wash the sweet bell pepper and remove the stalk, cut it in half. After removing the seeds, cut the pepper into strips.
• 
  We wash fresh tomatoes. To easily rid them of the skin, you must first make a cross-shaped cut on the top of the tomatoes, and then put them in a bowl and pour boiling water over them for a couple of minutes. Grind tomatoes without skins using a blender.
• 
  Rinse the hot pepper with water and cut it as small as possible. We also chop the peeled chives with a knife or with the help of a garlic.
• 
  Pour ½ cup of oil into the pan. Heat the oil on the stove and then add the onion to it. Fry it until the vegetable becomes soft.
• 
  Next, we send mashed tomatoes, beets, hot peppers, salt and sugar. Pour the rest of the oil to the ingredients and simmer the mass for about an hour. After 60 minutes, add bell peppers and garlic to the pan. We continue to simmer the dressing for 20 minutes. Pour vinegar into the pan 2 minutes until fully cooked. Mix the dressing.
• 
  Cans and lids for seaming should be prepared in advance: clean, rinse thoroughly and heat treatment. Put the borsch dressing in jars and cover the necks with lids. Roll up and turn over. Let it cool under a warm blanket for a day, and then store it at room temperature.

Bon Appetit!

Borsch dressing with beets and carrots in cans

The borscht recipe is made up of plenty of vegetables. It is rich in vitamins and very healthy. In addition, borscht turns out to be very rich and tasty when cooked.

Cooking time - 1 hour. 50 minutes

Cooking time - 1 h. 20 min.

Servings Per Container - 2-3.

Ingredients:

• Tomatoes - 2 kg.
• Sweet Bulgarian pepper - 0.5 kg.
• Onions - 0.5 kg.
• Carrots - 0.5 kg.
• Beets - 0.5 kg.
• Hot pepper - 1 pc.
• Sunflower oil - 200 ml.
• Greens to taste.
• Sugar - 1 tbsp. l.
• Salt - 1 tbsp. l.
• Citric acid - 1 tsp.

Cooking process:

1. We need fresh tomatoes, which must first be washed and then removed from the skin. To do this, make cuts on the "tops" of the tomatoes and place them in a deep bowl. Then pour boiling water over the tomatoes for a couple of minutes. Now the skin can be easily removed.Cut the tomatoes into slices, and then grind them with a meat grinder. Pour the tomato puree into a saucepan.
2. The onion, peeled from the husk, is also passed through a meat grinder and added to a saucepan with tomato puree.
3. Now it's the turn of hot and sweet peppers. Both types must first be washed and removed from the seeds, cut into slices and minced (first hot and then sweet peppers). Add the mixture to the pot.
4. We get rid of the top layer of carrots and beets. We wash the carrots and beets and rub both ingredients on a coarse grater. We put them in a saucepan and mix all the ingredients together.
5. Pour oil into the vegetables and mix the products again. We put the pot on the stove and turn on the technique. When the dressing comes to a boil over high heat, reduce it and continue to cook the vegetable mass for an hour.
6. We wash out the greens. You can use whatever you like - dill, parsley, basil, cilantro. If you do not like greens, you should not add them to the dressing. Chop the ingredient finely.
7. After half an hour of cooking vegetables after boiling, add the herbs and mix the mass. We prepare cans and lids for seaming. We clean them with soda, wash them thoroughly and send them for sterilization.
8. 10 until the dressing is ready, add citric acid, salt and sugar to the pan. Mix the contents of the container. After 10 minutes, transfer the hot dressing to the jars and roll it up. We leave them upside down and wrap them with a blanket until they cool completely. Then we transfer it to storage in a cool dry place.

Bon Appetit!

Homemade borsch dressing with beets, carrots and peppers

A fairly simple recipe for borscht preparation. The dressing can be used not only for preparing a rich and rich first course, but also as a salad.

Cooking time - 1 hour 35 minutes.

Cooking time - 35 min.

Servings Per Container - 3-4.

Ingredients:

• Beets - 3 kg.
• Carrots - 1 kg.
• Table vinegar - 125 ml.
• Tomatoes - 1 kg.
• Lean oil - 1 tbsp.
• Onions - 1 kg.
• Salt - 3 tbsp. l.
• Sweet Bulgarian pepper - 1 kg.
• Sugar - 1 tbsp.

Cooking process:

1. Prepare the container in advance for seaming the refueling. We carefully examine the cans and lids. They must be intact - no dents, chips or cracks. We clean the containers and lids with a soda solution, rinse and sterilize. After heat treatment, we transfer them to the work surface of the table, covered with a towel.
2. Now let's start processing vegetables. Cut off the top layer of beets and carrots with a knife. We rinse the vegetables with water to wash off the remaining dirt, and rub them on a coarse grater.
3. Finely chop the onion, peeled from the husk. Remove the stalks of the peppers. Cut the fruit in half and cut out the seeds. Grind the vegetable as you usually do - in strips or cubes.
4. Tomatoes must be finely chopped. Leave the tomato skins on. If you have a desire to remove the skin, use the following algorithm: put the tomatoes in a deep bowl and pour boiling water over them (pre-cut the tops of the tomatoes with a knife), after a couple of minutes you can easily remove the skin.
5. Put chopped vegetables in a saucepan. With a spatula or spoon, make a small depression in the center of the mass and pour in the vinegar. Add butter, salt and sugar. We put the container on the stove and simmer the vegetables over low heat until they let the juice out. We make the fire bigger and bring the vegetable mixture to a boil. Cook for 30 minutes.
6. We put ready-made vegetables in jars and roll up the lids. We turn them upside down and leave them in this position for a day. We wrap it with a warm blanket. When the dressing has cooled down, store it at room temperature.

Bon Appetit!

How to prepare a dressing for borscht with tomato paste for the winter?

An important rule of making a delicious dressing is the freshness of the vegetables. Never use damaged products to avoid wasting time and energy.

Cooking time - 2 hours 30 minutes.

Cooking time - 1 h. 35 min.

Servings Per Container - 2-3.

Ingredients:

• Beets - 1 kg.
• Carrots - 0.7 kg.
• Sweet Bulgarian pepper - 0.6 kg.
• Onions - 0.6 kg.
• Tomato paste - 400 ml.
• Vegetable oil - 250 ml.
• Garlic - 6 tooth
• Salt - 3 tbsp. l.
• Sugar - 5 tbsp. l.
• Vinegar - 90 gr.

Cooking process:

1. To begin with, we suggest that you prepare jars and lids for refueling, so as not to do this during the preparation process. We clean suitable containers with soda and rinse thoroughly. We sterilize in any way you are used to.
2. We wash the carrots and beets thoroughly, and then remove the top layer with a knife. Then we rub the ingredients on a coarse grater.
3. Bell peppers should also be washed before and after processing (removing the stalk and seeds). Cut it into strips or small cubes.
4. Peel the onion and garlic before slicing. Grind the ingredients as finely as possible.
5. Let's start the process of roasting vegetables. To do this, pour oil into the pan and heat it on the stove on for a couple of minutes. Then pour the beets into the hot oil. Fry it, stirring continuously, for 10 minutes. Then transfer the beets to the pan so that most of the oil remains in the pan.
6. If necessary, add oil to the pan and do this procedure with the rest of the vegetables - onions, carrots and peppers. The ingredients should be a nice golden color.
7. After frying, transfer all vegetables from the pan to the pan. Then add tomato paste, salt, sugar and garlic to them. Add the rest of the oil and mix.
8. We transfer the pot with vegetables to the stove. Bring the dish to a boil and simmer for 20 minutes. Mix vegetables constantly. When the required time has passed, pour vinegar into the vegetables. When the mass boils, turn off the stove.
9. We put the hot dressing in the jars. We cover the necks of the containers with lids, roll up and turn over the cans with the lids down. We put them on a flat surface, cover them with a blanket and let them cool for a day. Then we put it in a cool dry place for storage.

Bon Appetit!

Step-by-step recipe for borsch dressing with cabbage

In the process of preparing the dressing, pay special attention to cutting vegetables - the quality and taste of your preparation largely depends on this. Also, don't be afraid to add herbs to the dish for a fuller flavor and richness.

Cooking time - 2 hours 40 minutes.

Cooking time - 1 h. 5 min.

The number of servings is 6-7.

Ingredients:

• Cabbage - 3 kg.
• Beets - 4 kg.
• Onions - 1.5 kg.
• Carrots - 1.5 kg.
• Bulgarian sweet pepper - 800 gr.
• Tomatoes - 2 kg.
• Parsley - 300 gr.
• Bay leaf - 4 pcs.
• Sugar - 80 gr.
• Vinegar - 150 ml.
• Salt - 100 gr.
• Sunflower oil - 450 ml.
• Ground black pepper - to taste.

Cooking process:

1. Let's start preparing cans for rolling vegetables. We select whole containers and lids, clean them with soda and wash them thoroughly. Then we sterilize the container in the way that is most accessible and familiar to you.
2. Before slicing, we advise you to blanch the tomatoes to make it easier to get rid of the skin (we make cross-shaped cuts on the top of the tomatoes, and then put them in a bowl and pour boiling water for a couple of minutes). Chop the tomato pulp.
3. We wash the beets before and after we cut the top layer. Then cut it into strips or grate it. We process the carrots in the same way and rub them on a fine grater.
4. We release the washed pepper from the stalks and seeds (cut each fruit in half and cut out the core). Cut it into strips. Cut the onion, peeled from the husk, into half rings.
5. Before you start shredding the cabbage, remove the top leaves and remove the stump. Combine all vegetables in one large container. Add oil, salt, sugar, bay leaf and ground pepper to them.
6. We put a frying pan on the stove, pour in the oil and heat it up for a couple of minutes. Then add beets to it and fry for 10 minutes. Cover the container with a lid and simmer the beets for about 20 minutes. Add assorted vegetables to it, mix and simmer for about an hour.
7. We wash out a bunch of parsley.Get rid of excess moisture - shake the greens or wipe off with a paper towel. Chop the parsley as small as possible. Add it to vegetables half an hour before the end of stewing. During the cooking process, do not forget to mix the ingredients.
8. 5 minutes before the "finish" pour in the vinegar, mix the mass. We distribute the finished dressing among the cans, which we immediately cover with lids and roll up. Let the dish cool for a day in an inverted position under the covers. Then we put the cans in a cool dry place.

Bon Appetit!

Delicious dressing for borscht with beets, tomatoes and peppers

According to this recipe, you will quickly prepare a dressing for borscht, since vegetables do not need to be fried - just boil fresh. Apart from the time spent on processing vegetables, you will spend less than an hour to prepare a delicious piece.

Cooking time - 1 hour 45 minutes.

Cooking time - 50 min.

Servings Per Container - 3-4.

Ingredients:

• Beets - 2 kg.
• Tomatoes - 1.5 kg.
• Carrots - 1 kg.
• Onions - 800 gr.
• Sweet Bulgarian pepper - 0.5 kg.
• Vegetable oil - 130 ml.
• Garlic - 100-150 gr.
• Salt - 3 tbsp. l.
• Sugar - 4 tbsp. l.
• Vinegar 70% - 1 tbsp l.
• Black peppercorns - 1 tsp
• Greens - 1 bunch.
• Bay leaf - 1 pc.

Cooking process:

1. We will prepare cans and lids for the heat treatment process: check for defects, clean and wash. We sterilize in any available way.
2. Let's start with the tomatoes. We wash them and blanch them, that is, we make cross-shaped cuts at the tops, put them in a deep bowl and pour boiling water over them. After a couple of minutes, easily remove the skin and cut the tomatoes into slices. Grind tomatoes with a blender. If you lengthen the processing time, the blender knives will crush the bones so that you don't feel them in the finished dish.
3. Pour tomato puree into a saucepan, which we put on the stove. We wash out the rest of the vegetables - carrots, beets and peppers. Remove the top layer of carrots and beets with a knife, rinse them again with running water and either cut into strips or rub on a coarse grater.
4. Cut out the stalks of the peppers and then cut each fruit in half to remove the seeds. We also cut it into strips or cubes - as we like. First we remove the onion and garlic from the husk, and then chop (onion - into small cubes, and garlic - into slices).
5. We turn on the burner, on which there is a saucepan with tomato puree. Bring the mass to a boil and let it gurgle for a couple of minutes, while constantly removing the foam. Then pour the beets into the puree and stir. When the mixture boils, reduce the heat and simmer the beets for 30 minutes. After this time, it should become softer.
6. Add onions and carrots to the pan. After the mass boils, we lower the remaining ingredients into it - salt, sugar, oil, peppercorns, bay leaf. We measure out the required amount of vinegar and also add to vegetables.
7. When 5 minutes remain until the end of cooking, add garlic, bell peppers and herbs (chop it in advance). Mix the ingredients.
8. We put the dressing in cans, which we then roll up and turn over. Let them cool down for a day under a warm blanket, and then transfer them to the lower shelf of the refrigerator.

Bon Appetit!

A simple and delicious recipe for borsch dressing in an autoclave

To make the borsch dressing even richer and more delicious, try autoclaving it. You will save a lot of time and be 100% sure that your seams will last.

Cooking time - 1 hour 40 minutes.

Cooking time - 40 minutes.

Servings Per Container - 2-3.

Ingredients:

• Beets - 1 kg.
• Carrots - 350 gr.
• Sweet Bulgarian pepper - 350 gr.
• Tomatoes - 350 gr.
• Onions - 350 gr.
• Salt - 1 tbsp. l.
• Sugar - 70 gr.
• Vegetable oil - 80 ml.

Cooking process:

1. Root vegetables - beets and carrots - first thoroughly rinse, and then cut off the top layer of vegetables with a knife. We use a coarse grater to grind the ingredients.
2. We wash the tomatoes and bell peppers with running water.It is better to blanch the tomatoes before slicing (make cuts on the tops of the fruits in the form of a cross, put the tomatoes in a bowl and pour boiling water over them). Chop the tomatoes finely.
3. Cut out the stalk from the fruit of the pepper. Divide the peppercorns into two halves with a knife and take out the seeds. Cut the fruits into small cubes.
4. We remove the husk layer from the onion heads. Cut the onion into small cubes. Mix the ingredients in a large, deep container. It is enough to clean and rinse the cans and lids for seaming the refueling. We put vegetables in containers and cover the necks of the jars with lids. We roll them up.
5. We install the seamers in the autoclave in such a way that there is a little free space (9-10 centimeters). We cover the device with a lid and wait for the pressure to increase to 0.4 MPa, and then we maintain the allotted time: for liter cans - 1 hour, for cans of smaller volume - 40 minutes.
6. Turn off the device from the network. When the required pressure level is reached, open the lid and carefully take out the cans. After cooling, store at room temperature.

Bon Appetit!

How to prepare dressing for borscht with beans for the winter?

With beans, the dressing turns out to be even more satisfying and does not require additional efforts, for example, cooking meat. Ready borscht is rich, thick, has a beautiful rich color.

Cooking time - 10 hours.

Cooking time - 50 min.

Servings Per Container - 3-4.

Ingredients:

• Beans - 3 tbsp.
• Carrots - 2 kg.
• Beets - 2 kg.
• Tomatoes - 2 kg.
• Onions - 2 kg.
• Sweet Bulgarian pepper - 1 kg.
• Water - 500 ml.
• Vegetable oil - 500 ml.
• Sugar - 200 gr.
• Vinegar - 150 gr.
• Salt - 100 gr.

Cooking process:

1. In the evening, put 3 cups of beans in a deep bowl and fill the beans with water. We leave them overnight. During this time, the beans are saturated with water and increase in size. In the morning we drain the water, rinse the beans in a colander and put them in a saucepan. Fill the beans with fresh, pre-purified liquid. We put a container with beans on the stove and cook until ready (the beans should be soft, but not boiled).
2. We clean the cans and lids suitable for seaming with soda powder. Then we rinse and sterilize them in the way that you are used to doing it.
3. Thoroughly wash the beets and carrots. With a sharp knife, thinly cut off the top layer of root crops. Rinse the vegetables again and rub on a coarse grater.
4. We wash the tomatoes and peppers. We cut out the attachment points of the stalks of the tomatoes and blanch the tomatoes (they must be kept in boiling water for a couple of minutes so that the skin can be easily removed; we first make cuts in the form of a cross on the tops of the tomatoes). We pass the tomatoes through a meat grinder.
5. Cut out the stalks of the peppers with a knife. Then cut each fruit in half and remove the seeds. After processing, it is advisable to rinse the pepper again. Grind vegetables into small cubes. Cut the onion peeled from the husk into half rings.
6. We begin the process of roasting vegetables. To do this, each time pour oil into the bottom of the pan, wait for it to heat up, and lay out the portions of vegetables. Do not fry them with each other, strictly separately. We fry all vegetables, except tomatoes - we will cook them.
7. Pour tomato puree into a saucepan. We put the dishes on the stove and cook the mixture over low heat for 15 minutes. Add carrots, peppers and onions. Simmer vegetables for 5 minutes. Then put the beets in a saucepan, add water, oil, sugar and salt. Simmer for 5 minutes.
8. We remove the boiled beans from water. The most convenient way to do this is with a colander. We put it in a saucepan with vegetables and pour in a serving of vinegar. Stir, wait until the workpiece boils, and then cook it for 10 minutes.
9. Pour the filling into the jars using a scoop. We roll up the containers and turn them upside down. We wrap it in a blanket and leave it for a day. Store the cooled blanks at room temperature.

Bon Appetit!

Borsch dressing without vinegar for the winter

The recipe does not require the addition of citric acid or vinegar. All vegetables are cooked in tomato puree without pre-frying with added sugar to fully reveal the taste of vegetables.

Cooking time - 1 hour 55 minutes.

Cooking time - 55 min.

Servings Per Container - 4-5.

Ingredients:

• Tomatoes - 4 kg.
• Beets - 1 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Sweet Bulgarian pepper - 500 gr.
• Sugar - 1 tbsp. l.
• Salt - 75 gr.
• Refined oil - 300 ml.

Cooking process:

1. We will devote the first stage in the process of preparing a dressing to the preparation of cans and lids. We select a suitable container, clean it and wash it under running water. We sterilize in the oven, microwave, steam - as it will be convenient for you.
2. The next step is processing vegetables. We will start this stage by chopping tomatoes. First, we wash them and get rid of the attachment points of the stalks, and then grind them with a meat grinder along with the skin.
3. We spread the mass in a large saucepan or any other container with thick walls and a bottom. We put the dishes on the stove and cook mashed potatoes until boiling.
4. We wash the beets and carrots before cutting off the top layer, and after this step as well. We rub both ingredients on a coarse grater. Add salt and oil to boiling tomato puree. Stir and wait for re-boiling. When this happens, put the carrots and beets in the container. Mix them with tomato paste and cook the mixture for 10 minutes.
5. We wash the fruits of sweet pepper, cut out the stalks. Cut the peppercorns in half and remove the core from them. We also peel the bulbs. Cut the peppers and onions into small cubes. Add them to the vegetable pot. Stir and simmer for 30 minutes.
6. Ready! Now we transfer the hot mixture to the jars and roll it up. We turn the containers over, checking them for leaks, and place them on a flat surface in this position. We cover with a blanket and wait for the blanks to cool down for a day. Then we send it to storage in a cool dry place.

Bon Appetit!

How to prepare borscht dressing without cabbage?

The traditional recipe for dressing is quite simple, so it doesn't take much time. The main secret lies in the fact that vegetables must be chopped: they will give the dish a richer color and taste.

Cooking time - 1 hour 20 minutes.

Cooking time - 45 min.

The number of servings is 1-2.

Ingredients:

• Beets - 300 gr.
• Onions - 300 gr.
• Sweet Bulgarian pepper - 300 gr.
• Tomatoes - 1.5 kg.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. For rolling borsch dressing, it is best to choose small cans without damage. Clean suitable containers with lids with soda and rinse thoroughly. Then we sterilize and leave until the moment when we need them.
2. We wash the beets with running water. Cut off the thin top layer with a knife and rinse the root crop again. We cut it into small slices. Grind with a meat grinder.
3. First we wash the tomatoes and then blanch them: we make small cross-shaped cuts on the tops, put them in a deep container and pour boiling water for a couple of minutes. Easily remove the skin and pass it through a meat grinder.
4. We rinse the peppercorns and cut out the stalk from each fruit. Then we cut each of them into halves and remove the core. Cut the pepper into half rings. In the same way, cut the onion peeled from the husk.
5. Pour oil into the pan and heat it on the stove. After a couple of minutes, add pepper and onion to the oil. Fry the products for 5 minutes, stirring constantly. Add beetroot and tomato puree. Salt, sprinkle with pepper, mix and taste if there are enough spices. We simmer the dressing for half an hour.
6. Pour the finished mixture into jars. Roll up and turn upside down. We leave it alone until it cools down. After a day, the workpieces can be stored in a cool dry place.

Bon Appetit!