For our favorite classics, we need:

* We weigh all vegetables after cleaning.

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

Important details:

• Cooking time 2-3 hours.
• You need a large container, such as a saucepan or a 10 L tank. Enamel or stainless steel.
• From the given quantity it will turn out 10 jars of 700 ml and 1 liter.
• If you want to stock up on less dressing, just divide all components by 2... Then a saucepan of 7-8 liters is enough for you.
• Make less refueling profitable for the first time. This way you will be able to assess whether the workpiece has your taste and it will be easier to cope with the first stage of heat treatment.

We prepare the ingredients.

My beets and carrots. Peel off the skin together with the onion. We weigh.

Wash the tomatoes and remove the green bed of the stalk. We weigh.

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

Alternatively, peel and cut the tomatoes into medium cubes. Then we make cuts on the butts of the fruit and fill hot water for 1 minute. We take out the boiling water and easily remove the skin of the tomatoes, prying it off with a knife.

Grind vegetables.

The shortest way for root vegetables is a meat grinder with a vegetable grater or a food processor. Similarly, you can grate on a coarse grater by hand.

The second option is to grate with a Berner grater - with the fine straw attachment. We need short straws, so we put the vegetable without a significant tilt to the blades. This choice is the most sophisticated, because gives the classic beetroot straws, as in the prepared borscht in restaurants.

Onions can be minced, or a Berner grater, or finely chopped with a knife.

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

Stew borsch dressing.

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

Mix and put on low heat (!).

Vegetables should give off juice, then you can not be afraid that they will burn.

As soon as the mass starts up the juice, increase the heating to high and let the dressing boil. Reduce fire immediately to a low boil(so that the vegetables gurgle a little).

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

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

Simmer the dressing until cooked over moderate heat, covered - another 30 minutes.

Our goal is to soften beets and carrots. After 20 minutes of stewing, put the last spice in the pan - Bay leaf... It can be put earlier - with sugar and salt. But there is a risk that it will taste bitter. We reinsure ourselves by always adding lavrushka 10 minutes before the end of the heat treatment.

In total, vegetables are cooked for about 1 hour.

Brief algorithm.

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

We roll the workpiece into the jars.

By the time the refueling is ready, you should have sterilized cans and lids. We advise you to choose small ones - 500-700 ml.

We lay out the gas station as hot as possible... We reduce the heat to the minimum, but do not turn it off (!).

Let the ladle be kept in boiling water for 2-3 minutes: now it can be used to spread the mass in the jars. We adjust the thick and liquid parts equally and fill the cans to the very top.

We close full jars with lids. Any for long-term storage- twist-off or usual for a seaming key.

Turn the roll over and check for leaks. That is, we look to see if drops appear at the neck. We put the ready-made borsch dressing in a remote place, where we wrap the jars for slow cooling (we wrap it tightly with a blanket).

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

With this blank of beets for a large pot of borscht, you will need mere trifles: boil the broth, chop the potatoes and chop the cabbage. You can add to taste tomato paste, herbs, garlic and spices. In the end, when the potatoes are completely ready, put hogweed from an open jar.

And how quickly everything will turn out! Especially if you like borsch on water or are used to boiling and freezing broth in advance. You will thank yourself more than once for your smart summer chores.

We store hogweed at room temperature in a dark cabinet.

The storage secret for an already open gas station.

We store any open preservation in the refrigerator. But even there, mold can appear on the product, especially if it contains tomato paste. How to insure yourself against this nasty health hazard? Very simple! We open the jar and grease with mustard from the inside that lid, under which we will store the workpiece. Gruel from dry powder or pasta from the store - it does not matter. Storage under the mustard cap prolongs the freshness of the product for weeks.

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

We need:

We weigh all vegetables after cleaning.

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

Important details:

• We need a large saucepan of 7-8 liters.
• From this amount, about 4 liters of workpiece will be obtained.
• If your family does not like borscht Bell pepper, just don't put in this minor ingredient. But replace the amount with carrots and beets (in half). Otherwise, you will have to count the sugar and salt.
• Can add hot peppers"Chili", clearing it of seeds - ½ a small pod.
• Tomato paste can be replaced with tomato puree (1 kg of tomatoes). How to do it is described in the 1st seaming.

Cooking.

Let's prepare root vegetables and onions in any way from the recipe above. Chop the garlic in the same way as the onion. We clean the bell peppers from the stalk and seeds and cut to taste - into strips or cubes. We choose domestic tomato paste: high quality and thick.

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

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

The sequence of vegetables:

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

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

At the end, add the second half of the vinegar, mix the workpiece well from bottom to top and bring to a boil. We reduce the heating to a minimum and lay out the dressing on dry sterilized cans - tightly, up to the very neck. The pan, as in the recipe above, stays on all the time. on low heat.

Dressing for borscht for the winter, which is made from fresh vegetables do it yourself - this is a real find that makes life easier. It is also a great help for young housewives who are just gaining experience.

The recipes are delicious:

And how much benefit does such a preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

• Soup with such borsch dressing is prepared within a few minutes;
• There is no need to get your hands and the table dirty, and in the end the whole kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (late summer, early autumn), you can save your family budget;
• This base goes well and serves for the preparation of various savory sauces.

Beetroot dressing for winter borscht - a very tasty recipe

We need:

• beets - 2 kg;
• tomato - 1.5 kg;
• sweet pepper - 800 gr;
• onion- 800 gr;
• carrots - 1 kg;
• sugar - 0.5 cups;
• salt - to taste, 5-3 tbsp;
• garlic - 50 gr.;
• vegetable oil- 300 ml;
• citric acid - 0.5 tsp;
• table vinegar - 100 ml.

Cooking process:

1. Preparation of vegetables.

I advise you to prepare all the vegetables at once, so that you do not return to this stage later. They must be washed and dried. Chop the onion with a knife. Peel and grate beets and carrots.

But if you have a free minute, my advice: cut the beets into cubes, and mince the carrots.

Bell peppers can be of any color. The work with him is simple - remove the footboard and cut into small cubes.

But for chopping a tomato, it is better to use a blender. In its absence, I do the same as with pepper.

2. We fry delicious!

Now we need to fry everything. My advice is to use two utensils to save time.

Onions can be sautéed with peppers until golden crust in a frying pan. And in parallel, in a large saucepan, pay attention to the beets. When preparing it, I definitely add citric acid and sugar.

Cook the tomatoes in juice and oil after the onion and pepper. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

We lay out the gas station in sterilized cans. They can be of any size. However, I always use small ones. At the rate of one can for one pot of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A tasty preparation for the winter is ready, and most importantly, quickly and easily. Real jam!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For delicious dressing take:

• beets - 3 kg;
• tomatoes - 2.5 kg;
• carrots - 2 kg;
• onions - about 1 kg;
• greens - 3 large bunches;
• vegetable oil - 300 ml;
• vinegar - 100 ml;
• salt - 4 tbsp. l .;
• sugar - 2/3 cup;
• garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin sticks, I recommend the second option. The vegetable should be stewed in a large saucepan until soft, with vinegar and sugar.

2. Rub thick carrots on a coarse grater. If you have a small one, then you can make a cut. We also rinse and clean it beforehand.

3. Finely chop the onion, preferably into cubes. We need to fry it with carrots. To do this, heat up the pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is absent, we make a cross-shaped incision at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin, chop finely. I cook them using a frying pan, but you can also put them out. The main thing is that they become soft, and all the liquid evaporates.

5. Now we add all the ready-made vegetables to the beets. You can also pour a little water there if you see that there is not enough liquid. Put salt and chopped herbs. We simmer everything together for another 15 minutes for small fire.

6. We use sterilized cans and seaming lids. Wrap up in warm blankets for a day.

It's still simple, isn't it, but for clarity and consolidation of cooking skills, take a look at the video:

We look forward to the arrival of winter! With the help of an easy and delicious recipe, your borscht will be praised by the whole family.

On my site fresh recipes conservation:

In harsh winter conditions, the human body often receives very few useful vitamins. This is due to the lack of vitamins in the fruits that grow in winter. As a result, a person has vitamin deficiency.

He begins to feel frequent headaches, weakness, and all sorts of other problems. But in order to somehow prevent this, it is necessary to prepare in advance cans with ready-made, quick, very tasty and healthy dressing for borscht, made according to a traditional recipe.

Would need:

• beets - 1 kg;
• carrots - 0.5 kg;
• cabbage - 1 kg;
• tomatoes - 0.5 kg;
• onions - 4 pcs;
• vegetable oil - 100 ml;
• vinegar - 50 ml;
• salt and sugar - 20 gr.

Step-by-step instruction:

1. I wash the beets, carrots and peel them. Then I cut them.
2. Peel the cabbage of excess leaves and cut into strips
3. Peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
4. I pour water into a large pot and add oil there, in advance
   cooked vegetables and sugar with salt. Stir until the contents of the pan soften.
5. After the vegetables are ready, I add vinegar there and continue to simmer for another 2-5 minutes.
6. I put the contents of the pan into sterilized jars.
7. I put cans with a blank under a blanket or blanket for cooling.

The classic borscht dressing without using vinegar is perfect recipe for a housewife who looks after her health and the health of her family.

The main advantage of this dressing is that it saves time during the preparation process. And due to the fact that there is a complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real hostess and a beginner in business can cook it.

For cooking we need:

• beets - 1.6 kg;
• carrots - 900 gr;
• Bulgarian pepper - 900 gr;
• onions - 1-2 heads;
• tomatoes - 900 gr;
• sugar - 2 tbsp. l .;
• salt - 1.5 tbsp. l .;
• vegetable oil - 0.5 cups.

Step-by-step instruction:

1. I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind in a blender or with a grater.
2. I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. After that, I carve the dressing for 20 minutes.
3. Peeling carrots. Then I rub the carrots on a grater and add to our tomatoes in the pan.
4. I cut the pepper into cubes or a checker and also add to the pan.
5. peel the beets, and then grate and fry in a separate frying pan, then send them to the pan.
6. I put it out for another 10 minutes.
7. I sterilize the jars, add our dressing there and put them under a blanket or blanket until they cool.

And these are not all blanks, the best ones are below and above the links:

1. Adjika from zucchini

Homemade dressing for borscht for the winter "Torchin"

I am sharing a recipe for a dressing for borscht, called "Torchin", cooking takes me about an hour in time.

We need:

• beets - about 2 kg4
• sweet peppers, onions - 0.5 kg each, respectively;
• garlic - 1 clove;
• tomato juice - 500 ml;
• vinegar (both 3% and 9% are suitable) - about a quarter of a glass, a little less);
• oil (vegetable) - 1 glass;
• sugar - 0.5 cups;
• salt - 3.5 teaspoons (no peas).

Optionally, you can add carrots - 0.3-0.5 kg (it turns out more classic taste dressing) and one chili for piquancy.

Preparation:

1. I peel the washed vegetables (you can even after cooking, it will go faster) and cut them into fairly large pieces.
2. I twist the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. Everything should be cooked in about an hour, I remove it from the heat.

It remains to put the flavored "Torchin" in jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

As the cans cool down (ensure smooth cooling, so as not to burst), you can try! I'm sure you will also take this recipe into service by cooking it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With such a blank, you can cook absolutely any dish - that's why it is universal. You add beets to it and you get borsch dressing. Add pickled cucumbers - that's a batch for the pickle.

Borsch dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we added a nutritious and healthy beans... There are lovers of low-calorie foods, so I could not miss the recipe with beans. Moreover, it is also not difficult to prepare it.

Everything is brief and on the topic - look a couple of times, and remember everything. And in winter, all that remains is to chop the cabbage and potatoes. Cook rich broth and launch our products - and the original soup is ready. Timed less than 20 minutes it took me to cook this tasty first dishes.

Each recipe is tasty and healthy in its own way. You can prepare blanks according to several recipes at once and then decide which one you like the most. Bon Appetit!

For many today, a relevant topic is borsch dressing for the winter, how to prepare it.

There are a lot of recipes, there is plenty to choose from, vegetables in the beds are waiting - they will not wait.

I have already told several recipes for this, but as they say, there is never too much good.

It is very convenient in winter to use a jar of vegetables ready for making a delicious soup, this is such a versatile, homemade semi-finished product with which you can cook the first, second course, and even a salad.

So we cook now - we eat all winter

Borsch dressing for the winter from beets, carrots, cabbage and tomatoes

Ingredients:

• Cabbage - 1.6 - 1.7 kg.
• Beets - 1.2 kg.
• Carrots - 0.5 kg.
• Onions - 3 - 4 pcs.
• Bulgarian pepper - 500 gr.
• Tomatoes - 1.5 kg.
• Tomato ketchup - 5 tbsp l.
• Tomato paste - 70 gr.
• Vinegar 9% - 100 gr.
• Sunflower oil - 300 ml.
• Salt - 3 tbsp. l.
• Sugar - 3 tbsp. l.

Preparation:

We prepare all vegetables for cooking - peel the bell peppers from seeds, scroll through a meat grinder, you can grind in a blender

My tomatoes, cut out the places of the stalk, make mashed potatoes in a blender, chop the onion in the same place

Peel the beets and carrots, rub on a coarse grater

We shred cabbage into thin strips of medium size, it is very convenient to do this with the help of such a shredder

In a cauldron or a large saucepan with a thick bottom, mix pepper with tomato puree, add salt, sugar, tomato ketchup and pasta, pour vegetable oil y, xus

Mix everything thoroughly, put on fire, bring to a boil and cook for 3 - 5 minutes

After that, lay the prepared carrots and beets.

The dressing has boiled, now add the cabbage in small portions and stir immediately

After laying the cabbage, simmer for 1.5 hours

We lay out the hot mass in sterilized jars and tighten with boiled lids

We cover them upside down until they cool completely.

From these products, 5 liters of ready-made borsch dressing is obtained, and which borscht is obtained from it, you will lick your fingers

Recipe for harvesting borsch dressing with beets for the winter

Necessary:

• Beets - 1kg.
• Onions - 500g.
• Carrots - 500 gr.
• Bulgarian pepper - 300 gr.
• Tomatoes - 1 kg.
• Sugar - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt - 1 - 2 tbsp l.
• Vegetable oil - 200 ml.

Preparation:

We prepare vegetables for cooking - peel the beets and carrots, rub them on a coarse grater, clean the onions, cut them small cube, peel the seeds from the pepper, cut into a medium cube, wash the tomatoes and mince or grind in a blender

Pour vinegar into the beets, stir well

Pour the oil into a large frying pan, fry the onions in it until transparent, if you do not have a large frying pan, you can use a cauldron, a saucepan with a thick bottom or fry in parts

Put the carrots on the onion, simmer for 5 minutes, then lay the beets, mix gently

Add tomato puree, salt, sugar, bell pepper, mix everything thoroughly, cover and simmer for 10 - 12 minutes

We put the hot gas station in sterilized jars, tighten the lids and turn it upside down and cover them with a blanket or blanket, leave to cool

Dressing for borscht for the winter from beets with cabbage

Need to:

• Beets - 3 kg.
• Carrots - 2 kg.
• Tomatoes - 1.5 kg.
• Onions - 1.5 kg.
• Cabbage - 2 small heads of cabbage
• Sugar - 1 tbsp.
• Peppercorns
• Salt - 2 tbsp. l.
• Sunflower oil - 1 l.
• Bay leaf
• Vinegar 9% - 200 gr.
• Water - 600 ml.

Preparation:

We prepare vegetables - three beets and carrots on a coarse grater, chop the cabbage with medium strips, cut the tomatoes and onions into small cubes

In a large saucepan, combine all the vegetables, pour in water, vegetable oil, salt, sugar, peppercorns (a small handful), 6 - 7 bay leaves

Stir, put on fire, after boiling, cook for 30 minutes, then pour vinegar

Stir, put it hot in sterilized jars, roll up the lids, turn it upside down, wrap it up and leave it to cool completely

Borsch dressing for the winter from beets, carrots and tomatoes video recipe

Beetroot dressing for winter borsch with tomato paste video recipe

Prepare all the vegetables: three carrots and beets on a grater, cut the onion into cubes, and sweet peppers into medium-sized strips. You can use a food processor with a grater attachment to make borsch dressing, then you instantly save time and grate beets and carrots in a couple of seconds.

Transfer the vegetables to a deep saucepan, mix slightly.

Add salt and sugar, then stir again to make the vegetables more juicy.

Pour in vegetable oil and put on low heat.

When the vegetables at the bottom are bubbling, add tomato paste to them and start stewing everything together. We mark for 20 minutes, cover with a lid and sometimes stir so that nothing burns at the bottom.

Time has passed and the hour has come to pour in the vinegar so that the preparation is stored all winter. Simmer for another 10 minutes and remove from the stove.

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We put hot vegetables in jars, choose any volume of jars: for 1 or 2 borscht. For example, I put 250 grams of ready-made dressing in borscht, so consider how it will be more convenient for you. You can roll up the dressing in a 0.5 liter can, then just divide it into 2 servings of borscht. An open jar of dressing keeps well in the refrigerator.