Recipe for borsch dressing for the winter from different ingredients

When the wind and cold outside the window - you want a delicious red borscht. If in the summer, using a recipe for borsch dressing for the winter, using a recipe for borsch dressing for the winter from a notebook, prepare a tasty preparation - the time for preparing dinner will be significantly reduced. For dietary borsch, it is enough to peel the potatoes, chop the cabbage and add the borsch dressing, taking it out of the pantry. And in order to get a more satisfying dish, you must first boil the meat broth.

Recipe for borsch dressing for the winter from carrots, beets and tomatoes

This type of dressing for borscht in winter is used not only for making delicious borscht, but also as a vegetable salad or a side dish for baked meat.

Prepare products:

• carrots - 700 g;
• 1 kg of bell pepper, beets and tomatoes;
• white onions - 800 g;
• 250 ml of vegetable oil;
• vinegar 40 ml;
• sugar and salt 50 g each

Before preparing the dressing for borscht, all vegetables must be thoroughly washed and peeled. Then chop the onion in half rings. Grate carrots and beets on a coarse grater. Cut the tomatoes together with the peel into cubes and chop a small part in a blender. Wash the pepper, remove the tail and seeds, cut into small cubes.

For a tastier and more flavorful dressing, white, yellow and red peppers are preferred.

Cooking process:

1. In a large skillet, sauté the onion until transparent.
2. Add carrots and simmer for another 5 minutes.
3. Pour the chopped tomatoes and spices. Simmer for 10 minutes.
4. Put beets and peppers in a container. Stir from time to time, cook for about 10 minutes.
5. Pour the tomatoes chopped in a blender and bring to a boil.
6. Add vinegar to the vegetable mixture and continue to simmer for 5 minutes.

Put the finished dressing in sterile jars and roll up. Leave the well-wrapped blank to cool well. Store jars of refueling in your cellar or closet.

In winter, open the jar and put the salad dressing in a plate, add a little garlic. It is a great addition to meat or porridge.

Dressing for borscht

It will take 2 hours to prepare winter blanks. As a result of labor, 15 half liter jars will be released.

Ingredients for preparation:

• 3 kg of beets and a tomato;
• sunflower oil - 2 tbsp.;
• 2 kg of red bell peppers and carrots;
• two chili peppers;
• 3 bay leaves.

Energy value of 100 g of dressing - 32.83 kcal.

Cooking process:

1. Pour oil into a saucepan with a thick bottom or into a cauldron and heat.
2. Grate red beets and sweet carrots on a coarse grater.
3. Cut sweet peppers into strips.
4. Grind the tomatoes with a meat grinder and chilli.
5. Add prepared carrots and beets to boiling oil and boil for 15 minutes.
6. Add the remaining ingredients of the future dressing and simmer for 60 minutes.

Recipe for borsch dressing for the winter from cabbage, carrots and beets

In the classic recipe for preparing borscht for the winter, cabbage is always present.

Prepare for refueling:

• 1 kg of ripe fleshy tomatoes, white cabbage and burgundy beets;
• table vinegar - 1/3 tbsp.;
• 500 g of carrots, onions and bell peppers;
• a head of garlic;
• 25 g of salt and sugar;
• 100 g of sunflower oil;
• greens;
• 4 tbsp. l. tomato paste.

Stages of dressing preparation:

1. To begin with, cut the beets, onions and bell peppers into strips. Grate the carrots on a coarse grater.
2. Pour vegetable oil into the cauldron.Add vegetables and simmer over medium heat for 45 minutes. As soon as the vegetable mixture boils, add vinegar.
3. Sterilize clean cans in the oven or microwave. Boil the lids.
4. Chop cabbage finely and add to boiling vegetables.
5. Add chopped cabbage, salt, garlic and sugar at the same time. Stir well and boil for another 10 minutes.
6. Arrange the finished borsch dressing in the banks. Spread the juice formed during stewing evenly over the jars. Roll up and leave to cool the workpiece completely.

Vegetables for dressing should be juicy and ripe, without damage.

Dressing for borscht without vinegar

This recipe for borsch dressing for the winter does not involve the use of citric acid or vinegar.

For preparation you will need:

• ripe tomatoes - 4 kg;
• 1 kg of beets, carrots and onions;
• bell pepper - 500 g;
• a tablespoon of sugar;
• salt 75 g;
• refined oil - 300 ml.

Cut ripe tomatoes and chop together with the peel using a meat grinder. Pour the mixture into a cauldron or saucepan with a thick bottom and boil.

Grate peeled carrots and beets. Pour salt into the boiling tomato mass. Pour in oil.

After boiling, add prepared beets and carrots and mix thoroughly. Cook the vegetable mixture for 10 minutes. Add finely chopped onion and bell peppers, stir.

Sugar is added to fully develop the flavor of the vegetables used.

The stewing time for borsch dressing from the moment of laying the last vegetables is 30 minutes. Screw on the fire and start packing the blank into cans.

Winter borsch dressing recipe with beans

Our grandmothers and great-grandmothers also cooked borsch with beans. The dish always turns out rich, thick and satisfying. However, the cooking time for such borscht increases dramatically, because the beans are boiled for a long time. Bean and vegetable dressing for borscht will come to the rescue.

Borsch with beans without sour cream and meat is prepared during fasting.

Ingredients for dressing:

• beans - 3 tbsp.;
• 2 kg of carrots, beets, tomatoes and onions;
• bell pepper - 1 kg;
• 500 ml of water and vegetable oil;
• 200 g sugar;
• 150 g vinegar;
• salt - 100 g.

Cooking process:

1. First of all, you need to thoroughly rinse the beans and fill with water. Leave it overnight. Express water in the morning. Pour the beans into a saucepan and cover with clean, settled water. Cook until tender. It is important not to overcook the beans.
2. While the beans are boiling, prepare the vegetables. Cut the washed tomatoes and core them. Grind the tomatoes with a meat grinder. Cut the pepper, peel and dice. Chop the onion into half rings. Chop or grate carrots and beets if desired.
3. Fry the vegetables separately from each other in oil.
4. Boil chopped tomatoes over low heat for a quarter of an hour. After adding carrots, peppers and onions, continue cooking for another 5 minutes.
5. Add beets, spices, water and oil. Simmer the workpiece for 5 minutes.
6. Boiled beans strain and add to vegetables. Pour in vinegar. Cook after boiling for 10 minutes.
7. Pour the dressing into sterile jars and seal with lids. Wrap with a blanket and leave for a day.

Store jars with blanks in the pantry. After opening, store the container with the remains of the workpiece in the refrigerator.

Frozen borsch dressing

no basement or pantry for storing cans. hostesses freeze a mixture of vegetables for cooking borscht in winter. When frozen, the taste of the fruit is preserved and the first course turns out to be as tasty as in summer.

To prepare one portion of frozen dressing, you will need 1.5 kg of beets, 500 g each of onions, bell peppers, tomatoes and carrots. Add chopped herbs and garlic, parsley root or celery.

Workpiece preparation process:

1. Wash and peel all vegetables.
2. Chop tomatoes, onions and bell peppers finely
3. Grate carrots and beets.
4. Place prepared vegetables in a large bowl and mix well.
5. For packaging, use bags with locks or simple bags.Put so much preparation in one bag that it is enough for one borscht.

Squeeze the air out of the bag before placing it in the freezer and close it well.

Beet-free borsch dressing

If your family prefers borscht with beet kvass, then this type of winter preparation is just for you.

Beet-free borsch dressing is also used to make vegetable gravy for porridge or potatoes, for making various soups.

For one portion of the workpiece you will need:

• 0.8 kg of onions and carrots;
• head of garlic;
• 1 kg of sweet pepper and tomato;
• a glass of sunflower oil;
• table vinegar - 60 ml;
• 75 g sugar and 25 g salt;
• optional spices and herbs.

Cooking process:

1. Scroll hot peppers and tomatoes through a meat grinder. Cook the tomato mixture over low heat for 25 minutes in a large saucepan. Stir the contents of the pan periodically
2. Peel and chop all vegetables with a sharp knife
3. Add all the spices and vegetable oil to the boiled tomato juice. Boil.
4. Pour chopped vegetables and cook for 20 minutes.

A few minutes before the end of the preparation of the dressing, add herbs, hot peppers and garlic.

If the carrots have become soft, the preparation is ready for packaging in jars. You can store the dressing in the closet or cellar.

The recipe for dressing for borscht in a slow cooker

A small amount of borscht dressing for the winter can be prepared in a slow cooker. At a time, it is really possible to prepare 8 half-liter jars of the workpiece.

For 4 jars (0.5 l) you will need:

• two onions;
• 3 beets and 3 carrots;
• one bell pepper;
• medium head of cabbage;
• tomato paste - 4 tbsp. l. or 4 fresh tomatoes;
• to taste of salt and sugar;
• a spoonful of oil;
• a bunch of fresh parsley.

Cooking steps:

1. Peel and chop the carrots in any way. Peel the onions and cut into half rings.
2. Set the "Extinguishing" mode in the multicooker. Fry the onions and carrots in oil.
3. Cut the beets into thin strips or grate. Cut the pepper into small cubes. Scald the tomatoes with boiling water, peel and grate.
4. Add peppers, beets and tomato puree (tomato paste) to the stewed vegetables in turn. Stir the contents of the multicooker bowl periodically.
5. Chop the cabbage and add to the bowl. A few minutes before being ready, add chopped parsley.
6. Turn off the multicooker and fill clean cans with hot gas station. Close with lids.

Turn the workpiece in jars, cover with a blanket and leave for a day. Store in a cellar.

In addition to the traditionally used vegetables, parsley or apple celery root is optionally added to the preparation. It is possible to add a wide variety of greens according to personal preference. Store the workpiece frozen or closed in sterile jars.

Recommendations for choosing and chopping vegetables for borsch dressing:

1. For harvesting, choose beets of any kind. Cut the vegetable into thin strips or grate.
2. Choose large carrots, which was convenient to grate.
3. Onions need only be cut into either strips or cubes.
4. Choose only ripe, meaty tomatoes. The skin can be removed or left.
5. For dressing, use cabbage of medium or late ripeness. The heads of cabbage should be well ripe and white on the inside.
6. Choose bell peppers with thick walls of different colors. Cut the fruits into strips or cubes.

Banks with borsch dressing are sent for storage only after complete cooling (in a day).

Video recipe for borscht dressing with beans