When dressing borscht in winter, cabbage, tomato or beets are not always at hand.

To simplify your task with cooking borscht, you can prepare vegetables in the summer that will help you out in the winter. Why prepare dressing for borscht, if vegetables are sold all year round and at quite affordable prices, you ask. The answer is simple: all the vegetables that make up the dressing will be homemade, autumn and without nitrates (those who have their own garden are even more lucky), and not greenhouses bought in the winter in the store.

Even if there is no dacha, then buying local tomatoes and carrots from grandmothers in the market will not be difficult. With this recipe for borscht dressing, you can prepare pickled vegetables for the whole long winter, and you won’t have to worry about them withering or drying out. You don’t need to fry anything in the recipe, the dressing is prepared simply: the vegetables are stewed, and then twisted.

2 kg carrots - on a coarse grater,

2 kg. onions - half rings,

2 kg. tomato - slices.

Fry everything separately in vegetable oil.

2 kg. boil beets - on a coarse grater,

Boil 3 cups beans.

Mix all.

Add -

0.5 l. grow oils,

0.5 l. warm water

1 cup of sugar,

100 gr. salt (3 tablespoons)

150 gr. vinegar.

Stir to simmer for about 30-40 minutes, arrange in jars and roll up. Output 6.5 - 7.0 liters. The salad itself is delicious, and delicious borscht from this salad.

Refueling *All for 500*

You will need:

5 kg beets,
1.5 kg tomato,
500 gr. sweet pepper,
500 gr. Luke,
500 gr. carrots,
500 ml sunflower oil,
200 gr. Sahara,
200 gr. 9% vinegar,
200 gr. garlic,
60 gr. salt,
dill 2-3 umbrellas.

Cooking:

Scroll the tomatoes through a meat grinder with garlic. Add oil, salt, sugar - put in a saucepan on fire, then throw beets and carrots (grated), pepper, cut into half rings, dill.

It should boil for 10-15 minutes. Chop and fry the onion, add to the brew, and boil for another 10 minutes. Before finishing, pour in the vinegar and mix well. Quickly spread in sterilized jars, removing dill, roll up - twist. Cool slowly under blankets. Stands at room temperature.
Source: vk.com/miridey
Dressing for borsch "Torchin at home"

Ingredients
Beets - 2 kilograms
Onion - 0.5 kilograms
Sweet red pepper - 0.5 kilograms
Carrots - 0.5 kilograms
Tomato juice - 500 ml
Hot peppers - 1 piece
Garlic - 5 cloves
Vinegar 3% - 0.25 cups
Vegetable oil (sunflower) - 1 cup
Sugar - 0.5 cups
Salt - 0.5 tablespoons
Cooking
That's what I like about this wonderful borscht dressing "Torchin at home" is the fact that it can not only cook borscht quickly and "don't cry from onions", as they say in all the familiar advertisements, but also the fact that this filling can be just spread it on bread and quickly refresh yourself while our borscht is still in the process of cooking.

1. All the vegetables mentioned above are mine, clean, cut, and then we will need the help of a meat grinder - let's pass all the ingredients through it.

2. Now add oil, sugar, vinegar, salt and put on fire for about an hour.

3. After the vegetables for our dressing are cooked, we will put it in jars and enjoy the wonderful taste!

I think that you will like the homemade Torchin borscht dressing, first of all, with its incredible ease and speed of preparation.

Borsch dressing

Products

(Net weight shown)
Tomatoes - 1 kg
Onion - 1 kg
Carrot - 2 kg
Cabbage - 1 kg
Beets - 1 kg
Salt - 2.5 tbsp.
Sugar - 1/2 cup
Vegetable oil - 1 cup
Vinegar 9% - 3/4 cup

How to roll up borscht dressing for the winter with cabbage:

1. Cut tomatoes into half rings (slices), onions into half rings, cabbage into strips. Grate carrots and beets on a coarse grater.
2. Put everything except the beets in a saucepan, add all the spices, except for the vinegar. Boil.
3. After 10 minutes, add beets and vinegar and boil for another 7 minutes.
4. Arrange hot in sterilized jars, roll up.

Borsch dressing for the winter is ready.

Bon Appetit!!! And delicious mood!

It's good to have borscht dressing in stock for the winter. It can only be better to have different options. Each of which has its own zest. Borschik will be unique, interesting and incredibly tasty every time. What else is needed for a caring hostess?

I propose to prepare dressings for not only according to different recipes, but also by various methods. All recipes are very good, proven not for years, but for decades. Take a closer look - you will surely find something new for yourself.

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

The idea is this: vegetables are stewed, closed in jars under iron lids. Keeps great. The borscht is excellent!

There is only one wish for the choice of products - choose red varieties of beets, tasty. Sometimes vegetables come across with veins, watery, we do not need such. It is important to remember here that the success of a very tasty dressing is high-quality ingredients. First of all, it concerns beets.

Sterilize the jars first. For these purposes, 0.5 liters are good. Do not forget to pour over the caps with boiling water.

Cooking a set of products

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

I indicated the weight of vegetables in a purified form.

Preparing winter accompaniment to borscht

1. Peeled beets, carrots and onions should be cut into strips. A combine will be a good helper here. Who does not have a grater. You can, of course, and hands, only get longer.

   

2. Send the sliced ​​\u200b\u200bto a large dish - a pan, a bowl. For this amount of vegetables, you will need 16 liters of dishes.

   

3. Lay the oil, 30 ml. vinegar. Pour in water.

   

4. Stir the mass, cover the pan with a lid, put on low heat. Simmer for 15 min.
5. At this time, get rid of the tomatoes - get mashed from them, and preferably without seeds. You can grind with a meat grinder, or a blender - whoever has what. Even a grater will do. A sieve will help get rid of the grains.

   

6. Send the tomato puree to the pan, pour in the remaining vinegar.

   

7. Add sugar, salt and spices. Mix.

   

8. Simmer 45 min. As you correctly understood, the total extinguishing time is within one hour.
9. Distribute hot dressing in sterile jars, roll up.

   

You are thoroughly prepared for the winter season. And with a flick of the wrist, turn your borscht into a real miracle!

Recipe for dressing for borscht for the winter with beets and beans

Amazing gas station. For a lean dish - that's it. Agree that sometimes you want a lightweight option. If you have never cooked borscht with beans - urgently correct yourself. Yummy is extraordinary. And the preparation of beets and beans allows you to cook it very quickly.

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

Product set

• Beets - 2 kg.
• Carrots - 2 kg.
• Onion - 2 kg.
• Tomatoes - 2 kg.
• Beans - 3 cups of two hundred grams
• Vegetable oils - 500 ml.
• Hot water - 500 ml.
• Sugar - glass (200)
• Salts - 100 gr.
• Vinegar (6 percent) - 150 ml.

How to cook

1. Beans must first be soaked in cold water for 2 to 3 hours. Then boil until tender.
2. Prepare mashed tomatoes from tomatoes, then boil it in a pan with the addition of a small amount of oil. Boil min. 5 - 7.
3. Chop the onion into pieces. Beets and carrots in small strips.
4. Fry the vegetables separately in oil, put in a common bowl.
5. Add the beans to the vegetable mass, mix.
6. Lay all the spices, oil, vinegar, water.
7. Stir, simmer over medium heat for 30 minutes.
8. Arrange in prepared sterile jars, twist.

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

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

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

The preparation is distinguished by a small amount of vinegar. Tomatoes will give her acid, which are slightly larger here than in other recipes.

Required products

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

Cooking process

1. We twist the tomatoes on the tomato. Getting rid of seeds is not essential. But if you have time, strain the mass through a sieve. It will be better this way.
2. Cut beets, peppers into medium-sized strips, onions into cubes.
3. Finely chop the dill.
4. Pour the oil and tomatoes into a large saucepan, let it boil.
5. Add the rest of the vegetables, dill and spices.
6. Mix the mass, boil over medium heat for 40 minutes.
7. Add vinegar carefully. Why carefully? In order not to peroxide, tomatoes can differ in sour properties. Therefore, it is better to try, and pour in the vinegar in stages. You can adjust the taste with salt and sugar.
8. Simmer after adding vinegar for another 5 minutes.
9. We lay out in sterile jars, roll up.

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

Vegetable dressing for borscht for the winter

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

What to prepare

• Tomato 2 kg
• Bulgarian sweet pepper 2 kg
• Carrots 1 kg
• Onion 1 kg
• Vegetable oils 300 ml.
• Vinegar, salt, and sugar in half a glass (200 gr), a little less.

Cooking

1. Tomatoes are passed through a meat grinder. I do not remove seeds.
2. Peppers and carrots are cut into strips, onions into cubes.
3. Chopped vegetables are stacked in a cooking dish, tomato puree is added to them.
4. Next, oil, vinegar, salt and sugar are laid, everything is mixed.
5. The vessel is placed on medium heat, the dressing is stewed for 20-25 minutes. after boiling.
6. Distributed in sterile jars, rolled up.

The dressing will decorate the borsch so much that everyone will require supplements. I put such a blank at the end of cooking and balance the taste.

Fresh dressing for borscht for the winter without cooking

Fresh dressing for winter borscht is the hit of the season. All recipes are very good, but this one is special. After all, it is not subjected to heat treatment. This means that vitamins and flavors remain in place. A small amount of salt helps to keep the freshness.

Such wealth is stored in a pantry under a nylon lid. If there is room in the fridge, you can put it there. There is room for a couple of jars. And they are enough for the winter for the eyes.

Before laying in borscht, it can be washed from salt. And another option: salt the broth less, and adjust the taste with dressing.

Product List

• Carrots - 500 gr.
• Bulgarian sweet pepper - 500 gr.
• A bunch of dill, parsley
• Salt 200 grams.

Cooking

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

Fresh dressing can be added to both stir-fry and broth. The broth is added when the potatoes are ready. Just taste it, then you certainly won't oversalt it. And how your borscht will smell is beyond words.

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

Dressing for borscht for the winter with bell pepper

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

Required products

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

Cooking gas station

1. Peppers need to be de-seeded, washed, cut into strips or cubes - as you like.
2. Peel the onion, cut according to the pepper cut.
3. Fry the onion until transparent.
4. Add pepper, salt. Simmer until done. In time it will be min. 30. If there is not enough liquid, you can add a little water. And, if desired, ground pepper.
5. Put the prepared vegetables in sterile jars. Pour vinegar on top, at the rate of 1 tbsp. per liter jar.
6. Roll up with sterile iron lids.

Add to borscht for health. Enjoy!

Borsch dressing for the winter from beets with garlic

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

Ingredients

• Tomatoes - 750 gr.
• Sweet pepper - 250 gr.
• Beets - 2 kg.
• Onion - 250 gr.
• medium head of garlic
• Salt - 30 gr.
• Sugar - 100 gr.
• Vinegar (9 percent) - 100 ml.
• Lean oil - 250 ml.

step by step process

1. Onions, peppers and tomatoes are cut into cubes.
2. Beet rubs on a grater.
3. Vegetables are placed in a bowl.
4. Salt, sugar, vinegar, oil are also sent here.
5. The mass is stewed for 40 minutes.
6. Minced garlic is added.
7. The dressing is stirred, stewed for another 10 minutes. Don't forget to stir.
8. The finished product is laid out in sterile jars, rolled up.

Do not forget to trim the lard to the fragrant borscht. Have fun, and don't swallow your tongues!

When it comes to talking about, I don’t want to talk for a long time. There is a desire to run to the kitchen and cook. And when there are wonderful gas stations in stock, it is doubly pleasant. Rich and tasty borscht for you!

Housewives often delight their households with rich and tasty borscht, but it takes a lot of time to prepare the dressing for this first course. To reduce the cooking time of borscht, you can cook borscht dressing for the winter, usually it is prepared with beets and carrots, it can also include onions and tomatoes.

Dressing for borscht with vinegar

Required products:

• granulated sugar - 1 spoon;
• fresh tomatoes - 1.5 kg;
• large beets - 2 kg;
• salt - 4 tablespoons;
• fresh carrots - 1 kg;
• vegetable oil - 250 ml;
• cloves - 3 pieces;
• sweet pepper - 1 kg;
• ground pepper - to taste;
• bay leaf - 3 pieces.

Seasoning preparation steps:

1. First you need to prepare the tomatoes, they are cut into pieces and sent to the juicer.
2. The finished juice is poured into a saucepan and left for twenty minutes to boil.
3. After that, all the spices required by the recipe are added to it, granulated sugar and salt are poured.
4. Sweet pepper is prepared and chopped with a blender, you can grind it with a meat grinder.
5. Peppers are sent to tomato juice and boiled for about six minutes.
6. While the peppers and tomatoes are being cooked, you also need to take care of the beets, these products are crushed, and then fried until soft in vegetable oil.
7. The vegetable mass is sent to tomato juice and boiled until the dressing acquires the desired consistency.

Dressing for borscht with garlic and red pepper

This borscht dressing is prepared with beets and carrots, it turns out to be quite spicy, as it contains red pepper and garlic. If you want to make a less spicy preparation for the winter, you can exclude red pepper from the recipe, and use only garlic for flavor.

Required products:

• onions - 4 pieces;
• granulated sugar - 1 spoon;
• large carrots - 4 pieces;
• large beets - 3 pieces;
• sweet pepper - 2 pieces;
• sunflower oil - 100 ml;
• salt - 1 spoon;
• vinegar essence - 5 ml;
• garlic spicy - 2 cloves;
• ground red pepper - to taste;
• tomato paste - 2 tablespoons.

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Preparation steps:

1. First, the hostess must prepare all the required products, as well as small jars and a large saucepan.
2. Beets and carrots are peeled, the same should be done with garlic and onions. Seeds are removed from sweet peppers.
3. Using a coarse grater, first grind carrots, and then fresh beets.
4. The peeled onion is cut into small or medium cubes; for lovers of this vegetable, large cuts can be used.
5. Pepper crumble into small pieces or cut into strips.
6. All prepared ones are put in one pan, ground red pepper is added to them to make the workpiece spicy. The last step is salt and a spoonful of granulated sugar. All components are mixed.
7. Now you can add vegetable oil and two tablespoons of tomato paste to the dressing. Re-mix the products.
8. Borsch dressing with beets and carrots is sent to the fire for the winter, the pan is covered with a lid and the workpiece is cooked for about fifty minutes. The components are stirred every ten minutes.
9. Meanwhile, prepare the garlic, chop it with a fine grater or use a press.
10. Five minutes before readiness, vinegar essence and prepared garlic are added to the dressing. Leave the mass to boil for another twenty minutes.
11. The finished dressing is transferred to jars, after which the containers are tightly closed with lids and insulated for two days.

Preparation for borscht with cabbage

An excellent dressing option, as it contains all the components that are necessary for cooking. Usually, onions, carrots and beets are added to the blanks, cabbage will be additionally used in the same recipe.

Required products:

• cabbage - 2 kg;
• vegetable oil - 200 ml;
• onion - 7 pcs.;
• carrots - 1 kg;
• peppercorns - 5 pcs.;
• fresh beets - 3 pcs.;
• bay leaf - 2 pcs.;
• vinegar 9% - 1/2 cup;
• salt - 2 tablespoons.

Cooking steps:

1. All vegetables are pre-prepared, after which carrots and beets should be chopped with a coarse grater.
2. Onions are cut into half rings of medium thickness. Cabbage is shredded quite thinly with a sharp knife.
3. All the ingredients are laid out in a large saucepan, vegetable oil is poured there and the components are stewed for ten minutes.
4. Next, the remaining components are added to the workpiece and the dressing is left to stew for another forty minutes under the lid.

At the end of cooking, you can add chopped herbs. Ready vegetables are transferred to jars and insulated for three days.

Recently, our son is a student, and this conservation helps him a lot. Yes, and we, why hide, often use such gas stations. You will come home from work late in the evening, tired, hungry, no strength, but with the help of a blank, you will quickly prepare a delicious and fragrant borscht! And all the family will say: “Thank you!”

There are many recipes for making delicious dressing. You can choose your favorite or prepare with different ingredients. Then every time you will have a new borscht, not like the previous ones.

The most delicious borscht dressing for the winter: a recipe with beets, carrots and tomato paste

This is one of the most popular recipes. I stock up for the winter with borscht dressing with beets, carrots and tomato paste, but without cabbage. Prepares simply and quickly. I get vegetables from my garden.

Note to the hostess: Vegetables will suit different ones, including not very beautiful ones. The main thing is that they are fresh, not spoiled. You can make the dressing without the bell pepper if you don't like it. Just put more carrots or beets instead of peppers, but the total weight of vegetables should remain the same.

Ingredients:

• 1 kg of beets;
• 0.7 kg of carrots;
• 400 ml of tomato paste;
• 0.6 kg of bell pepper;
• 250 ml of vegetable oil;
• 0.6 kg of onion;
• A third of a pod of hot pepper (optional);
• 6-8 garlic cloves;
• 3 art. spoons of kitchen salt;
• 5 st. spoons of granulated sugar;
• 90 g of vinegar (9%).

How to prepare the dressing (detailed description with photo):

1. Wash vegetables carefully, brushing off all dirt, clean, wash again.
2. Grate beets and carrots (or chop in a food processor). We cut the onion into small cubes. Remove the core from the bell pepper with seeds, cut it into cubes or thin strips. Cut garlic and hot pepper into small pieces.
3. In a deep frying pan or saucepan, heat 2 tablespoons of oil (refined). Put the beetroot and fry it, stirring, 8-10 minutes. Then carefully remove with a slotted spoon, transfer to a saucepan. Make sure there is more oil left in the pan.
4. Then fry the carrots. You can add some oil. Fry until browned. Transfer to a bowl with beets.
5. Next, in the same pan, brown the onion in turn until golden brown and bell pepper. Add oil as needed.
6. Vegetables can be fried all together in a deep frying pan, laying them out alternately: first, beets, then carrots, onions, bell peppers and tomato paste.
7. In a saucepan with fried vegetables, add salt, sugar, tomato paste, garlic, hot pepper. Pour in the remaining vegetable oil. Mix well, put on fire.
8. After boiling, simmer, stirring, for about 20 minutes. Then add vinegar, bring the vegetable mixture to a boil and turn it off.
9. We decompose the dressing into sterilized jars (500-700 ml), tighten the lids. I usually sterilize the jars over steam, and scald the lids with boiling water. You can also take jars with reusable screw caps, which is very convenient.

Let's turn our blanks over, wrap them with a warm blanket. After a day, we will rearrange it in a cool dark place (for example, in a cellar, on a balcony or in a refrigerator). Convenient homemade dressing with tomato paste is ready.

To prepare borsch from dressing, boil the broth, then put shredded cabbage and chopped potatoes into it. After boiling water, cook for 10 minutes, then add dressing (on a 3-liter pan - usually half a jar). Cook for another five minutes, season with herbs, bay leaf, black pepper. And the delicious borscht is ready!

Tip: You can also cook lean borscht on the water from the dressing. Then the total cooking time will be even shorter. When serving, such a dish can be seasoned with sour cream, sprinkled with fresh or dried herbs.

Borsch dressing with beets, carrots and cabbage

To make borscht cook faster, I often prepare borscht dressing for the winter with cabbage, the recipe of which I am happy to provide you. The preparation itself will require you a little more time and effort, but in winter there will be less trouble in the kitchen.

Ingredients:

• 1 kg of beets;
• 1 kg of cabbage;
• 300-400 g of onions;
• 500-600 g carrots;
• 900-1000 g of bell pepper;
• 900-1000 g of tomatoes;
• 20-250 g parsley;
• 50-60 g of garlic (1 head);
• Bay leaf, black peppercorns, a little vinegar (7%).

For filling:

• 300 g tomato paste (optional)
• 5 st. spoons of salt;
• 6 art. spoons of sugar;
• 1.1 liters of water.

How to cook dressing with cabbage and beets:

1. Rinse beets and carrots thoroughly. Put in separate pans and boil until tender. Beetroot will take longer to cook. To keep its bright color, you can add a little citric acid or vinegar to the water when cooking. Then drain the water and leave to cool.
2. And at this time we chop the cabbage. Onions and sweet peppers, after peeling and washing, cut into small cubes. Chop the washed parsley.
3. Dip the tomatoes in boiling water for half a minute, then transfer them to cold water. Now you can easily remove the skin from them by slightly prying it with a knife. Pass the tomatoes through a meat grinder or chop in a blender.
4. For filling, boil water in a small saucepan. Add salt, sugar, mix. Dilute tomato paste with a little water, stir and pour into a saucepan. Warm up the mixture for 1-2 minutes.
5. Now we put the chopped vegetables in a large 10-liter saucepan, add the chopped garlic, then the filling. Mix everything, bring to a boil and cook for ten minutes.
6. We clean the boiled beets and carrots, rub them on a grater with large cells. Put the root crops in a saucepan with vegetables and filling, stir, cook for another five minutes after boiling.
7. In each sterilized jar, put 5-6 peppercorns, 1 bay leaf and 1 teaspoon of vinegar. Then pour in the dressing and roll up the lids. Turn over, wrap, leave to cool.

For borscht, you will need to boil the broth, then add the potatoes and the preparation with beetroot, carrots and cabbage, boil for 10-15 minutes. The first dish is ready! I like that it is already with parsley, which gives borscht a breathtaking summer flavor.

Preparing a dressing for borscht is easy. But if you want to consider the whole process in detail, I suggest that you familiarize yourself with the following interesting video recipe:

Simple borscht dressing without tomato

I often roll up borscht without tomato or tomato paste, and add tomatoes during the preparation of the first course. You can take canned tomatoes or ready-made tomato paste, in portions. Such a preparation is good because it can then be served as a salad, taken as a basis for vinaigrettes.

Ingredients:

• 3 kg of beetroot (beets);
• 0.8-0.9 kg of onion;
• 1 kg of carrots;
• 2 kg of cabbage;
• 200 ml of vegetable oil;
• 0.75 cups of table vinegar (9%);
• 2.5 st. spoons of salt;
• 5-6 pcs. black peppercorns;
• 2 pcs. bay leaf.

How to cook:

1. Wash vegetables thoroughly in running water. Peel carrots and beets, grate with large holes. Chop white cabbage into thin strips. Peel the onion, cut into half rings.
2. Take a voluminous pan or basin, put the chopped vegetables there. Pour in water, vegetable oil (preferably refined). We light a fire on the stove, bring the contents to a boil.
3. Then cook, stirring occasionally, over low heat for about ten minutes. A large wooden spoon works well for stirring. We do not close the lid tightly, just cover it so that the saturated color of the vegetables is preserved.
4. Now add seasonings and salt, pour vinegar. Simmer, stirring, forty to fifty minutes. Be careful not to burn the contents. Add some water if needed.
5. In the meantime, sterilize the jars - you can over steam, or you can in the oven or microwave. Boil the lids in boiling water for 5 minutes or simply scald. Pour the hot dressing over the jars with a ladle, tighten the lids.

As you can see, a very simple recipe for borscht dressing for the winter with beets, cabbage and carrots, but without tomatoes. Give it a try - I'm sure you'll love it.

How to close a gas station without vinegar

I make this preparation without cabbage, I add it already in the process of preparing borscht from dressing. But the main advantage of this preservation is that it does not contain vinegar. My friend does not like vinegar and generally adheres to the rules of a healthy diet, so she often prepares dressing according to this recipe.

What is characteristic, the absence of vinegar does not affect the color of vegetables and the safety of the workpiece. You can drizzle the beets with a little lemon juice before stewing, although this is not necessary. The fact is that tomatoes contain a sufficient amount of the acid we need. It’s just that in this recipe we will take proportionately more tomatoes.

Ingredients for borscht dressing for the winter without cabbage and vinegar:

• 3 kg of tomatoes;
• 2 kg of carrots;
• 3 kg of sweet pepper;
• 2 kg of onions;
• 3 kg of beets;
• 400 ml of vegetable oil;
• 5 st. l. salt;
• 350 g of sugar;
• Hot pepper, garlic, herbs - to taste and desire.

How to cook:

1. We wash the tomatoes, scald them with boiling water and remove the skin. Scroll the tomatoes through a meat grinder. We will extract large grains from the mixture so that everything is beautiful.
2. Pour the tomato mixture into a saucepan, add vegetable oil, add sugar, salt. Now put on fire, bring to a boil. After that, reduce the fire, simmer for 10 minutes. Stir the mixture occasionally.
3. At this time, cut or rub the rest of the vegetables. Sweet peppers need to be cleaned of white entrails and seeds, cut into strips or cubes. Beets and carrots can be chopped into thin strips or grated. We cut the onion in half rings.
4. Pour vegetables into a saucepan with tomato mixture, stir, simmer for 15 minutes. At the very end of cooking, add chopped garlic and hot peppers, washed and chopped fresh herbs. You can add other seasonings according to your taste.
5. Pour hot dressing into steamed jars, close with sterilized lids. We turn the jars over, wrap them with a warm towel or bedspread. Let it stay like that for at least a day.

After cooling, store in a cool dark place. The mixture will turn out spicy-sweet, without the sourness characteristic of vinegar.

Tip: The dressing is great for salads, as well as for baby food (after three years). Of course, if we prepare for children, then we do not add hot spices.

Now you know the most varied and detailed recipes for fragrant borscht dressing for the winter: with beets and carrots, tomato paste and cabbage. Therefore, it is no longer difficult to cook fragrant and healthy borscht in the cold season. You can experiment and add something of your own, your favorite spices, herbs. Good appetite!

It happens that you want borscht, but you don’t feel like peeling, cutting, rubbing vegetables, or maybe you don’t have time at all. They say: “Prepare the sleigh in the summer!”, But you can also cook borscht in advance, well, at least partially. How to do it? Prepare borscht dressing for the winter with beets and vegetables, thereby saving your time in the future. It's also a great way for happy gardeners to use vegetables that have nowhere to store or are slightly spoiled. In winter, all that remains is to cook the broth, potatoes and cabbage. If you are fasting, then such a dressing is a real lifesaver. If necessary, you can cook borscht without any hassle.

Ingredients for 1.5 liters of dressing

• Red beets - 1.5 kg
• Tomatoes - 0.5 kg
• Carrots - 0.5 kg
• Sweet pepper (optional) - 0.5 kg
• Onion - 0.5 kg
• Vegetable oil (for frying) - 100 ml
• Granulated sugar - 3.5 tbsp. spoons
• Salt - 1.5 tbsp. spoons
• Vinegar 9% - 70 ml (4.5 tablespoons)
• Water - 1 cup (if the vegetables are juicy, then the amount can be reduced)
• You can add about 100 g of greens

How to cook borscht dressing for the winter with beets

Start by preparing the vegetables. They need to be washed and cleaned.
Grate carrots on a medium grater.


Take a large frying pan, put it on the fire and pour in a little vegetable oil, and when it heats up, put the carrots on it. Fry it over medium heat. Stir occasionally. Carrots should not be fried, but rather stewed.


Finely chop the onion and send it to the pan, mix.


Simmer vegetables for about 15 minutes.


Grate fresh beetroot on the same grater.

If your frying pan is small, then transfer the onions and carrots to a cauldron or a large saucepan, and then add the beets grated on a medium grater.
Stir and add water.


Cut the pepper into small strips.


Send the chopped pepper to the rest of the vegetables, mix and simmer further.


Cut juicy and ripe tomatoes into small cubes.


Add tomatoes to the future dressing, mix again.
Stew vegetables for fifteen minutes, and then add sugar, salt, vinegar. Stir the mixture well.


Now leave the dressing to simmer for another fifteen minutes, and at this time prepare the jars and lids. Don't forget to stir.
Jars and lids must be thoroughly washed with soda and sterilized.
Sterilization of jars
You can sterilize jars over steam, in the microwave, in the oven. The last option is one of the most convenient. Firstly, both dry and still wet jars can be sterilized, and secondly, they do not need to be monitored. Turn on the oven at 150° and place the jars in it for 15 minutes. If they are wet, then put them with their necks up, and dry - down.


Pour hot dressing into jars and close with lids. If you are afraid that the glass may burst, then put a spoon in the container. Turn the jars upside down and wrap them in a blanket or towel. Leave them warm until cool. Store the dressing in the pantry, cellar, refrigerator.
If desired, five minutes before readiness, you can add finely chopped greens to the dressing - parsley, dill, celery, but it is better to do this directly when preparing borscht.
Tip: do not immediately rub and cut all the vegetables, because they will let the juice in, wither. Follow all steps step by step.
When preparing borscht, add dressing to your taste. Only after that, if necessary, add salt, spices. The color of borscht cooked with this dressing is very rich and bright.