Colorful borscht is a real masterpiece of Ukrainian cuisine, which has long become native to Russia. The favorite folk dish is traditionally presented on the menu of almost every catering establishment: from democratic cafes to the best Russian restaurants.
There are a great many varieties of borscht. It is usually cooked in meat and bone broth: with beef, smoked brisket, chicken, duck or goose, lard, and sausages. Many people prefer vegetarian options: with mushrooms, prunes, beans, or only vegetables. The queen of borscht is table beets: not a single recipe can do without it. It is the beetroot broth that gives the soup that recognizable dark red hue and unique taste that sets it apart from all first courses.
The range of other root vegetables is quite extensive and depends on the region and personal preferences: cabbage, kohlrabi, potatoes, carrots, celery and parsnip root, zucchini, tomatoes, garlic, dill. Sometimes cabbage is replaced with hogweed, sorrel, rhubarb, beetroot and other tops.
Quick borscht in a jar
Every housewife considers it her duty to understand the secret of rich borscht, because they believe that this particular dish is the shortest path to men’s hearts. However, this is not so easy to do.
Cooking classic borscht is quite a labor-intensive task. First, the broth is boiled, then the vegetables are chopped, beets and carrots and onions are stewed separately. If you add garlic donuts to this, then the culinary action can last for the whole day.
If you are not happy about the prospect of spending weekends at the stove, we suggest using an original solution - start canning borscht dressing for the winter. A jar of such preparation will greatly simplify the task. For young housewives and busy women, it will be a real salvation.
A complex algorithm for cooking borscht will boil down to preparing broth from the desired type of meat or poultry. All that remains is to place the jar prepared from the summer into the pan and bring to a boil. After pouring the delicious beetroot soup into plates, don’t forget to put a generous ladle of sour cream in it, sprinkle with your favorite green stuff and, as they say: “It’s ready to eat!” The preparation can be prepared from a completely different set of vegetables. We offer the most popular recipe options.
Dressing for borscht with cabbage
Compound:
- cabbage - 5 kg,
- tomatoes - 1.2 kg,
- bulbs – 10 pcs.,
- beets - 2 kg,
- carrots - 1 kg,
- salt - 5 tbsp. l.,
- sugar - 2 tbsp. l.,
- rast. butter – 1 cup,
- vinegar 6% - 200 ml.
Preparation:
Grate the carrots and fry them in a deep frying pan along with the chopped onion. Chop the beets into cubes, fry with the addition of sugar and a spoonful of citric acid, which will preserve the rich beet color.
Chop the remaining vegetables and mix with the fried ones. Season the resulting mass with spices, salt, add 0.5 liters of water and simmer for about 15-20 minutes. on low heat. Finally, add vinegar and bring to a boil. The gas station is ready. Pack into sterilized jars, trying to distribute the thick part and liquid equally. Every other day we send the jars to be stored in a pantry or cellar for the winter.
Chef's secret
The best express seasoning for seasoning borscht is khmeli-suneli. Add it during cooking along with the beet stock. Excellent taste and compliments from home are guaranteed!
If you do not like to preserve for the winter with the addition of vinegar, we suggest using the following recipe.
Borscht for the winter in jars with cabbage according to a simple recipe
Canned dressing can be made with the addition of any vegetables. And the option with cabbage is a real lifesaver that will save money, because in winter vegetables are expensive, and in summer many people grow them in their summer cottages.
So what will be useful:
- One kilogram of beets and white cabbage;
- 700 g each of carrots, bell peppers and onions;
- 4 tablespoons of granulated sugar;
- 2 tablespoons of salt;
- 1/7 cup diluted vinegar essence;
- 2/3 cup clean water;
- 100 ml vegetable oil.
And now the cooking process itself in the form of step-by-step instructions:
Chop the cabbage in the usual way, removing the hard parts from the leaves. Grate the carrots and beets using the side with the large holes. Cut the onion into half rings and the pepper into strips.
Place all prepared vegetable ingredients into a deep saucepan or basin, add sugar and salt, pour in water and sunflower oil. Mix everything well.
Place the container on the stove and simmer for about half an hour, remembering to stir the preparation as often as possible.
Pour in vinegar diluted with water, mix everything again and cook for about 10 minutes.
Advice! It is better to choose a container of such a volume that the preservation can be used at one time. This is convenient, plus it is not recommended to store opened jars with blanks for more than 3 days.
Place the finished borscht into clean, sterile jars and seal with iron screw caps (can be turnedkey).
Dressing without vinegar
You will need:
- tomatoes - 1 kg,
- boiled beets - 1 kg,
- bell pepper - 300 g,
- carrots - 300 g,
- onion - 300 g,
- cabbage - 100 g,
- lemon – 1 pc.,
- rast. oil.
Preparation:
Chop the onion and sauté in oil. It is advisable to remove the skin from the tomatoes. To do this, cut each tomato crosswise and pour boiling water over it. After 2-3 minutes. Use a knife to remove the skin and cut into small cubes.
Chop the remaining vegetables, place all the ingredients in a saucepan and simmer for about half an hour over low heat. Then coarsely chop the beets, add to the dressing, and leave to simmer for another 15 minutes. At the end, squeeze the lemon juice into the pan, mix and immediately put into jars. This preparation should be stored for the winter in a cool place.
Borscht dressing for the winter: preparation process
First of all, we prepare the entire vegetable set - these must be fresh, young, sun-soaked vegetables. We clean all the ingredients - remove the top layer from the carrots and beets with a vegetable peeler, peel the onions and garlic cloves, cut the sweet pepper lengthwise, remove all partitions and seeds, cut out the growth area of the stalk of the tomatoes. We thoroughly wash all the peeled vegetables under cool water, lay them out on a kitchen towel in one layer, and dry them.
Now let's start cutting vegetables; undoubtedly, even the cutting method can make the borscht tastier. If you are used to cutting vegetables into large cubes, and, in your opinion, this is the most successful option, do just that. But we still suggest using a medium grater, on which we grate all the carrots and chop the onion into small cubes. Place the vegetables in a bowl and prepare everything else.
We also grate the beets on a medium grater, separately from the other ingredients. When choosing beets, be sure to give preference to sweet sugar varieties with a beautiful rich color.
Take a thick-bottomed saucepan, pour in a little oil, add beetroot shavings, and add a portion of granulated sugar. Place the saucepan on the stove and caramelize our beets for a few minutes.
We pass the required amount of tomatoes in a meat grinder or grind them in a blender bowl; put the tomatoes directly with the peel and seeds.
In a separate pan, fry the carrot and onion preparation, after pouring a small amount of vegetable oil into the pan. Bring the vegetables to a nice golden brown color.
Add the beets to the vegetables, which have been cooked separately, and also add sweet peppers, which we cut into medium-sized cubes. At this stage, you can add boiled beans, a dash of hot pepper or garlic if you wish.
Pour tomato puree into the pan, season it with salt, add the remaining vegetable oil, mix, put on the stove, cook for about 20 minutes.
At the very end of the whole process, add a portion of vinegar. Stir and remove the pan from the stove.
We pack the product in sterile half-liter jars. Seal tightly with lids and place under a blanket for a day. We store the workpiece in an apartment or cellar.
Enjoy your meal!
Beetroot dressing for borscht for the winter
Beetroot dressing for borscht for the winter
is a preparation that will help you feed the whole family with delicious red borscht in a matter of minutes. All you need to prepare this borscht is add the dressing to the broth with potatoes and bring the borscht to a boil. From one half-liter jar of dressing you will get a two-liter pan of borscht.
The obligatory ingredients of such a winter borscht dressing are considered to be beets, onions and carrots, while bell peppers and cabbage can not be found in all recipes for this preparation for the winter. I highly recommend making this beetroot dressing for borscht with cabbage.
, because cabbage is not always in the refrigerator, which means that even with such a dressing, unfortunately, you won’t be able to cook borscht. Please note that this dressing does not contain vinegar.
Instead, citric acid is used, so your borscht made from this dressing will not differ in taste from borscht made from fresh vegetables. This beet preparation can also be eaten as an appetizer or as a separate dish, of course, if you like beets and salads made from them. And to summarize, I would like to note once again that while the vegetable season is not over, be sure to make this beetroot dressing for the winter
, and you will see how convenient and economical it is.
Ingredients for borscht dressing:
- Beetroot - 0.5 kg.
- Carrots - 0.5 kg.
- White cabbage – 0.5 kg.
- Onions – 250 g.
- Unrefined sunflower oil – 250 g.
- Salt - 1 tablespoon
- Sugar – 1 tablespoon
- Citric acid – 0.5 teaspoon
For those who like it hot
It's no secret that many men like to flavor their food with a fair amount of pepper. To please the male part of the family, we suggest preparing a dressing with hot pepper for the winter. The amount of pepper component should be taken to taste.
Compound:
- beets - 3 kg,
- tomatoes - 3 kg,
- carrots - 2 kg,
- onion - 2 kg,
- sweet pepper - 2 kg,
- chili pepper - 1-2 pcs.,
- rast. oil - 2 cups.
How to cook:
Grind the tomatoes and peppers in a meat grinder. Cut the beets, onions and carrots into strips and simmer with added oil for 15-20 minutes. Mix all the vegetables, add salt and simmer for about another hour. When the dressing becomes soft, roll it into jars.
When you make borscht, first boil shredded potatoes and cabbage in the broth, then add the dressing, boil and call the men to the table. For lovers of authentic Ukrainian flavor, crush a clove of garlic with salt and add to a plate along with sour cream.
In the cold winter, such a hot borscht will come in handy. According to Ayurveda, pepper stimulates the digestive fire, which slows down during the cold season.
Refueling for kids
For small family members, we recommend preparing a sweet dressing for borscht. Unlike soup, which is chronically unpopular among children, such a first course will be received with a bang.
Ingredients:
All vegetables in this recipe are taken in equal proportions: 2 kg each.
- beet,
- carrot,
- Bell pepper,
- tomatoes,
- onion,
- sugar - 5 tbsp. l.,
- rast. oil - 200 ml,
- vinegar 6% – 100 ml.
Preparation:
Coarsely grate all the vegetables. Separately, sauté the onion half rings until golden. We roast the beets with sugar, which will give them a piquant caramel taste. We send everything together to simmer with salt and vinegar until cooked. We preserve in jars as usual.
Tips from experienced housewives
- Instead of a regular hand grater, when making large preparations for the winter, it is convenient to use a Berner vegetable cutter or food processor. It is convenient to grind tomatoes in a blender. This will significantly save the cook's time and effort.
- For stewing, you will need large containers - a 10-liter enamel pan.
- We check the entire seal for leaks, for which we turn all the jars over. In this form, wrap the workpieces in something warm to cool slowly for one day.
- From the given dosage, 10-11 jars of 700 ml each are obtained. One such jar is enough to prepare a 3-4 liter pan of delicious borscht in winter.
- If you want to make less dressing, simply divide the amount of all ingredients by two. In this case, a 7 liter saucepan will be enough.
- Want to make borscht dressing for the first time? Start with a smaller amount to evaluate the taste of the dish and your needs for next winter.
Borscht dressing for the winter: beets, carrots
Fans of rich color and beetroot flavor may like the following preparation option. This dressing recipe is also worth a try. The composition of the products is very similar to the previous one, except that greens are added, but the proportions are different. In this case, for four kilograms of beets we will take:
- one kilogram each of carrots, onions and tomatoes
- half a kilogram of bell pepper
- one glass each of vegetable oil, sugar and table vinegar
- two hundred grams of garlic cloves and fresh herbs of your choice (for example, parsley and dill)
The entire food allowance is given based on already peeled vegetables, exactly the same as in the previous case. First, thoroughly wash and peel the vegetables. Next we grind them. Having a food processor or vegetable slicer will make this process much easier.
If you do everything by hand, then peel the root vegetables on a coarse grater, cut the onion into cubes, and finely chop the garlic. It is best to mince tomatoes and sweet peppers through a meat grinder with a large grill.
Finely chop the greens. By the way, it can be replaced with a ready-made dry mixture of Provencal or Italian herbs, if, of course, you like their smell.
Borscht dressing for the winter, recipe
which is given here, also takes about an hour to prepare, but first we put all the ingredients in the bowl, except for herbs, garlic and vegetable oil. We will add oil when the heated vegetables release their juice, and add chopped garlic and herbs ten minutes before the end of cooking. We pack in sterilized jars without removing the pan from the stove. We pre-boil the lids, as well as the spoon and funnel for laying out.
If everything is done this way, additional sterilization of the decomposed canned goods will not be required, and the product will be well stored at room temperature. This preparation, just like the previous one, can be perfectly used as an independent dish - vegetable caviar.
Borscht dressing for the winter
You can make your life even easier if you add cabbage to the recipe. Preparing borscht dressing with cabbage for the winter
completely similar to the previous options. The composition of the products is as follows:
- 1 kg of beets, white cabbage, tomatoes
- 0.5 kg each of bell pepper, carrot and onion
- 5 tbsp. tablespoons table vinegar
- 1 tbsp. spoon of sugar and salt
- 3-4 spoons of tomato paste
- a few cloves of garlic
- greenery
- 0.5 cups refined oil
The weight of peeled vegetables is given. Cut the tomatoes into slices, onions into half rings, beets into strips. Grate the carrots on a coarse grater. As you chop, put everything in a saucepan for stewing, add oil, and then put it on medium heat.
As soon as it boils, add vinegar, reduce the heat and simmer under the lid for about forty minutes. let the vegetables stew, and in the meantime we will chop the cabbage, finely chop the garlic and herbs.
After forty to forty-five minutes, add salt and sugar, add cabbage, tomato paste, herbs and garlic and simmer for another fifteen minutes. We pack the workpiece hot into pre-prepared sterile jars and cover with boiled lids. Borscht dressing with cabbage makes the life of housewives much easier.
Borscht dressing with cabbage for the winter
are completely optional in borscht dressing for the winter.
. You can prepare cabbage salad separately, which will simultaneously serve as a preparation for borscht and as a separate dish, and marinate beet pieces separately. Beetroot is suitable both as a side dish and as a semi-finished product for the same borscht or vinaigrette.
Thus, although more time will be spent, the choice of dishes will be much wider. With cabbage salad you can cook cabbage soup or cabbage soup. For cooking we will need the following products:
- one and a half kilos of white cabbage
- four hundred grams of onion
- half a kilo of sweet peppers and carrots
- one kg of tomatoes
- one tablespoon each of sugar, salt and vinegar
- herbs and spices
- cup of water
Please note that the preparation does not contain oil. Prepare vegetables in the usual way. Wash the carrots and grate them on a coarse grater. We cut the pepper, peeled from the stem and core, into strips, the onion into half rings, and pass the tomatoes through a meat grinder. Immediately place the vegetables, except herbs and tomatoes, in a stewing container.
A five-liter pan will be enough for you. At first it will be full to the brim, but as it simmers the contents will settle. Pour some water into a container and place on medium heat.
Stir the contents during the stewing process. After twenty to thirty minutes (the time depends on how hard the cabbage is), add the tomato mass, chopped herbs, salt, sugar and vinegar. You can also add bay leaves and peppercorns. Adjust the taste of the dish to your liking. After this, simmer under the lid over low heat until cooked for a few more minutes.
If you are preparing borscht dressing for the winter, the preparation photos will help you do everything in accordance with the recipe. From this quantity of products, approximately six half-liter jars are obtained. if you are using the preparation as a side dish, add oil to taste, unrefined if possible.
If you put it in soup or borscht, you may need to add salt. As usual, we will pack the hot mass into pre-prepared jars. Do not forget that if you do not additionally sterilize the packaged product, then the spoon and all additional equipment such as a funnel must also be boiled before packaging.
The method of sterilizing jars may vary. Some do it over steam, some in the oven, some in the microwave. It is better to boil the lids for a couple of minutes. Borscht in a jar will definitely not go unclaimed.
Borscht dressings for the winter with beets: recipes
And finally, let's look at how to prepare borscht dressing for the winter
from beets. This preparation will also be useful for preparing vinaigrette, cold summer borscht, and also simply as a nice salad.
Despite the fact that this dish is very simple, there are many options for its preparation. Starting with the fact that washed beets can be boiled or baked in the oven. And many people bake in the oven in different ways.
Some people simply place the root vegetables on a wire rack, some place them on a parchment-lined sheet, and some use a baking bag. The root vegetables are placed in a bag, closed with a special clothespin and pierced in a couple of places. The baking mode is the same for any method - about an hour at a temperature of 180-190 degrees.
The time may vary slightly depending on the size of the beets. When ready, it should pierce fairly easily, but not be overly soft. Next, regardless of the cooking method, we will peel the root vegetables and chop them. Not three on a grater, but cut into cubes, slices or cubes - as you like.
The marinade can be prepared in a variety of ways, some of which can be found here. For example, for one kilogram of boiled beets we take:
- liter of water
- medium ground rock salt one tbsp. spoon flush with edge
- granulated sugar 1 tbsp. spoon with a heap
- a couple of bay leaves
- 4 cloves
- 10-12 peppercorns
- a quarter glass (about fifty milliliters) of table vinegar - not essence
Boil some water, add spices and let it simmer gently for four to five minutes, add salt, sugar, vinegar, stir, add chopped beets and boil for another two to three minutes. Place directly from the stove into sterilized jars and close immediately.
You can use another method. To make ten jars with a volume of 0.5 liters, take four and a half kilograms of boiled beets. We cut it randomly, as in the previous version, and place it in jars up to the shoulders, shaking it so that it fits quite tightly. Fill the jars up to the necks with water. Pour this water into a saucepan, bring to a boil, add:
- 160 g sugar (glass)
- twenty pieces of black pepper
- ten to twelve cloves
- teaspoon ground cinnamon (optional)
- 160 g table nine percent vinegar
Boil under the lid for three to four minutes and refill the contents of the jars. We set the jars to sterilize for ten minutes, after which we close them. This version of beetroot dressing is also very tasty.
Vegetable dressing for borscht. Recipe with step-by-step photos
Vegetable dressing for borscht
is a wonderful semi-finished product made from fresh vegetables that will help you out more than once. In addition to borscht, it can also be used to prepare many main dishes. Today, there are a large number of recipes for semi-finished products for the winter, which greatly ease the lot of women in the kitchen.
For example, various pastes for borscht are very popular, including spicy seasoning made from parsley and basil, vegetable and beetroot dressings. With such dressings, you are guaranteed a delicious lunch or dinner, and you don’t have to peel, chop and fry vegetables.
Almost all recipes for borscht dressings
involve cooking a certain set of chopped vegetables. But there are also recipes in which vegetables are simply mixed with fresh salt. As for me, this technology for preparing the dressing allows you to preserve vitamins and other beneficial substances found in vegetables. Since the dressing turns out to be salty, remember that the dish that you will prepare with its participation no longer needs to be salted.
Ingredients:
- Onions – 0.5 kg
- Carrots – 0.5 kg
- Tomatoes – 0.5 kg
- Sweet bell pepper – 0.3 kg
- Parsley – 0.2 kg
- Salt – 0.4 kg
For the Lenten table
Borscht is an excellent dish for a vegetarian diet. The abundance of different vegetables supplies the body with the necessary vitamins and microelements, and beans are excellent as a protein component.
Dressing with beans
Ingredients:
- beets, carrots, onions, tomatoes - 2 kg each,
- beans - 3 cups,
- rast. oil - 500 ml,
- water - 500 ml,
- sugar – 1 cup,
- salt - 100 g,
- vinegar 6% - 150 g.
Preparation:
Soak the beans for 6-8 hours and boil until tender. Chop the vegetables. Peel the skins from the tomatoes. Fry all vegetables separately. Combine the boiled beans with vegetables, add the remaining ingredients. Mix carefully and simmer for about half an hour. While hot, pour the dressing into jars.
For this preparation for the winter, beans of any type and color are suitable, but white ones will look more impressive. Boil cabbage and potatoes in water, add beet and bean dressing. For flavor, add a few dried mushrooms. Appetizing Lenten borscht is ready!
When is the best time to preserve borscht dressing?
If you grow root vegetables in your own garden, then include borscht dressing in the list of your preparations for the winter. The harvested harvest will provide you not only with a rich assortment of pickles and snacks, but also a complete first course.
If you buy vegetables at the market, wait until the beets fill with juice and become as sweet as possible; prices for ground tomatoes and juicy carotels will drop. In winter, such tasty vegetables are difficult to find, and they are much more expensive, but in the treasured jar with the preparation they will be preserved without difficulty. As they say, prepare the dressing in the summer, and the appetite in the winter.
In conclusion, here are a few more original recipes that will delight you with a piquant taste.
Dressing with tomato juice
Ingredients:
- cabbage - 1 head,
- boiled beets - 2 kg,
- tomatoes - 2 kg,
- sweet pepper - 10-15 pcs.,
- garlic – 1 pc.,
- vinegar – 150 ml,
- pepper - 7-10 pcs.
Preparation:
Squeeze the juice from the tomatoes, add salt and bring it to a boil. Finely chop the cabbage and peppers and add tomato juice, boil for 15-20 minutes. At the end, add grated boiled beets, garlic, ground with salt, vinegar, bay leaves, keep on the fire for a few more minutes, and seal the jars.
Borscht dressing with bell pepper and tomato paste
This preparation is suitable for lovers of bell peppers. The borscht turns out aromatic, tasty and smells like summer.
Products:
- 1 kg of beets and carrots;
- Half a kilo of white onion;
- 400-500 g sweet pepper;
- 5-7 cloves of garlic;
- 400 g tomato paste;
- 250 ml odorless oil;
- 5 tbsp. spoons of sugar;
- 90 ml vinegar;
- 3 tbsp. spoons of salt;
- ½ chili pepper optional.
- Peel, wash all root vegetables, remove the stalk and seeds from the pepper.
- Grind as follows: chop the onion and garlic finely, the beets and carrots on a coarse grater or with a sharp knife into thin strips, and the pepper into small cubes.
- Pour half the oil into a large saucepan, add the beets, pour in half the vinegar, simmer for 3 minutes, then simmer the carrots for 3 minutes, and so on for all the vegetables.
- At the end, pour out the remaining oil, add salt and sugar, add tomato paste.
- Mix everything well, leave on medium heat for 20-25 minutes, stirring occasionally. At the end, pour in the remaining vinegar, let it boil and put it in sterile jars, filling the mixture to the top.
