Especially respected are borsch dressing for the winter those housewives who do not like to spend a long time in the kitchen. Such a preparation includes almost all the ingredients that are necessary for preparing a satisfying first course. It remains only to cook the broth and put the dressing - that's all, the meal is ready.

Winter borsch dressing with beets and carrots

Fragrant, rich borsch among other first courses is especially popular with us. Is it possible to cook it in 20 minutes, while maintaining the frequency of the hands and the kitchen? Of course you can, if you worry about this in advance by making a harvest of beets and carrots for the winter in banks.

Dressing is obtained not only tasty and very bright, but also saves most of the nutrients that these root crops are famous for.

Ingredients (for 5 jars of 700 ml each):

  • a kilo of beets and carrots;
  • the same amount of tomato and onion;
  • 320 ml of refined oil;
  • half a cup of granulated sugar;
  • 55 ml of table vinegar;
  • 75 g of a spoon of salt;
  • 7 peas of spicy pepper;
  • three bay leaves;
  • 80 ml of water.

Cooking method:

  1. Tomatoes can be chopped with a blender or peeled and chopped with a knife.
  2. Beets and carrots are best grated on a regular grater or use a food processor and a Berner grater, with which vegetables can be cut into thin strips.
  3. You can chop the onion with a knife, pass through a meat grinder or also use the already designated grater.
  4. In a pan we put carrots and other vegetables, pour half the oil along with 1/3 of vinegar and water, put on fire. As soon as the vegetable mass gurgles, cover it with a lid and simmer for 15 minutes.
  5. Then we put the tomatoes, pour in the remaining water and vinegar, stew for half an hour.10 minutes before cooking, add lavrushka, salt, sweetener and allspice.
  6. We distribute the finished dressing in jars along with the juice, roll up, wrap it up and leave it in the room until it cools.

With the addition of tomato paste for the winter

If you cook borsch with tomato paste, then you can safely make with it a blank for a feather dish for the winter.

However, it is important that the tomato paste is high-quality and thick.

Ingredients:

  • 1 kg of beets and carrots;
  • 550 g of onion;
  • a pound of sweet pepper;
  • 420 ml tomato puree;
  • 260 ml of refined oil;
  • five tablespoons of sweet sand;
  • three tablespoons of salt;
  • 80 ml of vinegar.

Cooking method:

  1. Grind onions and root vegetables in any way - on a regular grater, “Berner” grater or through a meat grinder.
  2. Bell pepper can be cut into cubes.
  3. Pour half the oil into the pan. First, put the beets in it with half the vinegar, after three minutes we send the same carrots there. We stew the food for three minutes, then pour in the onion and three minutes later sweet pepper.
  4. As soon as the last vegetable went to the pan, and five minutes passed, you can add tomato paste, salt, sugar and pour the remaining oil.
  5. After 25 minutes, we lay out the vegetable dressing on the banks, roll up, wrap up and wait for cooling in a darkened place.

The most delicious recipe "Lick your fingers"

There are different options for preparing a delicious vegetable preparation for borsch. But we want to share the best recipe. With it, your first dish will turn out fragrant, rich and very tasty.

Ingredients:

  • 2.5 kg of beets;
  • 800 g of tomatoes;
  • 350 g of sweet pepper fruit;
  • 300 g of onions;
  • 130 g of garlic;
  • 1.5 cups refined oil;
  • half a glass of vinegar essence;
  • 3.5 tablespoons of sugar;
  • two tablespoons of salt;
  • half hot pepper.

Cooking method:

  1. Pour a third of the oil into a deep saucepan, put onion cubes and fry until the vegetable is soft.
  2. Three beets on a grater, pepper cut into strips, and chop the tomatoes with a blender.
  3. Add onion tomato puree, beets and finely chopped bitter pepper to the onion. Sprinkle everything with salt, a sweetener, pour the rest of the oil and simmer for an hour.
  4. Then we lay the sweet pepper with chopped garlic and prepare the dressing for another 20 minutes. Pour vinegar a couple of minutes before cooking.
  5. Roll up hot dressing in sterilized containers, wrap and insist for a day.

Dressing for borsch with cabbage in banks

Borsch seasoning with cabbage for the winter is a great way to preserve the taste, aroma and vitamins of summer vegetables. At the same time, in winter time, cooking borsch will be required several times less. Many people think that making such a harvest is pointless, because vegetables are sold for a whole year ... However, zealous housewives think a little differently, because in winter vegetables grow in price, and their taste is not the same.

Ingredients:

  • a kilo of beets and as much tomato;
  • 0.5 kg of carrots and bell pepper;
  • 0.5 kg of onion and cabbage;
  • 130 ml of vegetable oil;
  • a spoonful of salt and sugar;
  • seven garlic cloves;
  • three tablespoons of tomato puree.

Cooking method:

  1. You can cut vegetables as you used to arrange them for borsch. It is convenient to cut onions into cubes, and pepper - into strips. It is better to peel the tomatoes and chop the pulp arbitrarily. Just chop the garlic with a knife. Three beets on a grater. Shred the cabbage.
  2. In a saucepan with butter, lay the onion, fry it for five minutes, then add the carrots. After another five, put the pepper along with the tomatoes and simmer a little more.
  3. After, put the beets, season the composition with salt, vinegar and sugar. Mix and simmer the dressing for half an hour.
  4. After this time, lay the cabbage with garlic and tomato paste. We simmer the mixture for another ten minutes, then put the hot vegetable mass into jars, roll it up and wrap it with a blanket.

How to cook without vinegar

Borsch dressing is a very convenient preservation for the winter. Especially when you need to quickly cook hot first.

Many do not favor such preparations because of the vinegar present in them, but you can prepare borsch dressing for the winter without it.

Ingredients (for 6 jars of 500 ml):

  • 1.7 kg of beets;
  • 850 g of carrots;
  • 850 g of bell pepper;
  • 450 g of onions;
  • 750 g tomato;
  • half a glass of oil;
  • two tablespoons of granulated sugar;
  • 1.5 tablespoons of salt.

Cooking method:

  1. Let's start with the tomatoes. We peel them, three on a grater or grind through a meat grinder. We send tomato puree to the pan with salt and tomim for 20 minutes.
  2. Then, with an interval of three minutes, lay the rest of the vegetables in the following order: first, grated carrots, then cubes of sweet pepper, and then chopped onions.
  3. Three beets on a grater and put in a pan. Pour oil and a spoonful of lemon juice, simmer for five minutes, and then transfer to the pan to the rest of the ingredients. Pour in the remaining oil and simmer the almost finished composition for another ten minutes.
  4. We distribute the ready-made dressing to sterilized jars, roll up, wrap up and, after cooling, store in a cool place.

With tomatoes in a slow cooker

It is easy to make a borsch preparation from any vegetables, but the main thing is that tomatoes and beets are necessarily present in it. They give borsch a bright, rich color and aroma.

Ingredients:

  • 1.6 kg of beets;
  • 2.2 kg tomato;
  • three tablespoons of vegetable oil;
  • 30 g of sugar and salt to taste.

Cooking method:

  1. Beets pass through a grater, and peeled tomatoes are chopped with a blender.
  2. Pour oil into the bowl of the kitchen appliance, spread the beets and fry the vegetable for ten minutes in the "Frying" mode.
  3. Then lay the tomato puree, and as soon as the vegetables boil, add salt and a sweetener. Select the "Extinguishing" option and set the timer to 1 hour 15 minutes.
  4. We lay the vegetable dressing in prepared containers, tightly close and cover, leave overnight. Keep no more than 5 months in a cool place.

Winter borsch dressing with beans

Many housewives use beans in cooking borsch. Such an ingredient makes the dish rich and high-calorie, and can even replace meat. The recipe for this dressing will be especially appreciated by vegetarians and fasting people.

Ingredients (for 8 cans of 0.5 liters):

  • one and a half kilograms of beets and tomato;
  • half a kilo of onions, peppers and carrots;
  • 260 ml odorless oil;
  • 320 g of beans;
  • 95 ml of vinegar;
  • half a glass of sweet sand;
  • a spoonful of salt.

Cooking method:

  1. Beans are poured with cool water and left overnight. Then we change the water and cook the beans until cooked.
  2. Grind beets and carrots on a grater, chop the onion into cubes, cut the pepper into strips, and grind the tomatoes with a blender.
  3. In a deep saucepan with oil, we begin to prepare a dressing. First, spread the grated tomatoes, and as soon as they boil, put the beets and pour half the vinegar so that the vegetable does not lose its saturated color.
  4. After ten minutes, add carrots and onions, and after another ten - pepper, beans and all the loose ingredients. Stew vegetables for 20 minutes. A couple of minutes before cooking, pour the remaining half of acetic acid.
  5. We spread the vegetable dressing on the banks, close, wrap, cool and store in any room.

From beet tops and sorrel

An interesting recipe for vegetable preparation for borsch involves the use of sorrel and beet tops. This greens gives the finished dish a slight acidity and is also extremely useful.

Ingredients:

  • 230 g sorrel;
  • 320 g beet tops;
  • 60 g of dill.

Cooking method:

  1. We chop dill, tops and sorrel, put in a pan, fill it with a spoon of salt, pour a glass of water and put it on fire.
  2. Cook the greens for seven minutes and then simply lay them out in jars. We roll up the blanks and store in a cool place.

For borsch dressing, use only young, juicy and bright vegetables with thin skin. Only in this way will your preparation be healthy, tasty and aromatic.

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