Beet soup. Beet soup without cabbage

Borscht for the winter in jars - recipe with cabbage, tomatoes and bell peppers

The proposed recipe with a photo of borscht with cabbage for the winter is very simple and practically no different from preparing an everyday dish. The only thing is that the soup is rolled into jars, and in winter all that remains is to open such a preparation and quickly heat up the rich borscht.

Ingredients:

300 g carrots;
800 g beets;
600 g tomatoes;
150 g onion;
800 g cabbage;
3 bell peppers;
2 tbsp. l. Sahara;
1.5 tbsp. l. salt;
150 ml vegetable oil;
2.5 tbsp. l. vinegar 9%.

Preparation:

Grind the peeled beets and carrots on a coarse grater. Peel the skins from the tomatoes (to do this, scald the fruits with boiling water) and also pass them through a grater.

We clean the sweet pepper from seeds, cut it and the onion into cubes, and shred the cabbage into strips.

Put tomato puree, onion, pepper, sugar and salt in a saucepan, add oil and put on fire.

As soon as the vegetable mass boils, add carrots and beets and bring to a boil.

Add the cabbage and simmer, covered, until all the vegetables are fully cooked, about an hour. During the stewing process, stir the contents of the pan several times so that nothing burns.

Add vinegar to the ready-made borscht, boil for 2-3 minutes, put in sterilized jars and immediately seal.

On a note!
The basis of borscht is beets, they should be juicy and sweet, only this way the soup will turn out tasty, bright and rich.

Ingredients:

vegetable (or chicken) broth - 1.5 liters;
beets (young, with tops) - 2 pieces;
carrots (large) - 2 pieces;
garlic - 2 cloves;
wine vinegar - 1-2 tablespoons;
salt and ground black pepper to your taste.

For serving you will need: cucumber, egg, any greens, sour cream.

The most delicious beet soup. Step by step recipe

First you need to prepare the beets and carrots.
Cut off the tops of young beets.
Wash the beets and carrots well under running water.
There is no need to peel the vegetables.
Wrap each beet and carrot in a double layer of foil.
Beets, if desired, can be sprinkled with aromatic seasonings. For example, I use rosemary needles.
Place the vegetables on a baking sheet and place in the oven preheated to 200 degrees. Bake the vegetables in foil until cooked: approximately 60-75 minutes. This cooking method allows the vegetables to retain their beautiful rich color and bright taste.
Remove the prepared vegetables from the oven. Let them cool a little right in the foil, and then remove it.
When the carrots and beets have cooled completely, peel them using a knife.
Cut the carrots into small cubes.
Grate the baked beets on a coarse grater.
We also prepare the tops. We rinse it well under running water and shake off any remaining moisture. Cut the stems into small pieces. We select the most beautiful and appetizing leaves and cut them into thin strips.
Now we begin to collect. To make the beetroot soup tasty, we need light chicken or rich vegetable broth.
I usually make the broth in advance and then use it as I see fit. I prepare vegetable broth like this: I chop vegetables into a saucepan (large carrots, two stalks of celery, a head of onion, a few cloves of garlic). I throw in two bay leaves, a few peas of black and allspice and fill everything with cold water (approximately 2 liters). Let it boil, add salt to taste, parsley and dill stems, and cook for 50 minutes. I strain the finished broth through a sieve. This vegetable broth can be used both for preparing summer beetroot soup and for other purposes. Excess broth can be frozen in the freezer and used at a convenient time.
Bring the broth to a boil and add 1-2 tablespoons of vinegar to it. This is done so that the beetroot retains its bright red color.
Throw chopped beet stems into the boiling broth, cook for 5 minutes, add chopped leaves and finely chopped garlic. Cook for another 5 minutes.
Then we put the carrots and beets into the pan.
Add freshly ground black pepper and salt to your taste and cook for a few minutes, stirring occasionally.
Remove the summer beetroot soup from the heat and let it cool completely.
Then we put it in the refrigerator for several hours. There it should brew properly and cool even more. The longer the beetroot soup steeps, the tastier it will be.
Before serving, pour the delicious beet soup into serving bowls. In each plate we put half a hard-boiled egg, a finely chopped cucumber, a spoonful of sour cream and finely chopped herbs (dill, parsley, basil, etc.).

Cooking cold red soup will be a great solution in the summer. It’s nice to feed the whole family with this beetroot soup - it’s very tasty and healthy. The “Very Tasty” website team wishes you bon appetit.

Beetroot makes an excellent puree soup - tasty, tender and healthy..

Despite the fact that I don’t really like beets and use them mainly for cooking, I really liked this soup. Be sure to try it! It is very easy and quick to prepare!

A simple recipe for winter borscht with cabbage

Today there are different recipes with photos of borscht for the winter in jars. Of all the options, the simplest one is the cabbage recipe. The dressing is very easy to prepare, and the soup turns out very tasty.

Ingredients:

800 g cabbage;
500 g carrots;
800 g beets;
500 g sweet pepper;
500 g onions;
3 tbsp. l. Sahara;
1.5 tbsp. l. salt;
100 ml vegetable oil;
100 ml water;
50 ml vinegar 9%.

Preparation:

Remove the top leaves of the cabbage, cut the head of cabbage in half, cut out the hard core and chop each half into strips. For shredding, you can use a food processor, so the cooking process can be simplified.

We chop the carrots on a grater with large or medium meshes; for the recipe it is advisable to use juicy varieties. We do the same with beets. Chop the onion in half moons. Cut the sweet pepper into strips.

Place all the chopped vegetables in a deep saucepan or basin, sprinkle with sugar, salt, add oil and water.

Stir and put on fire, simmer the vegetables for 20 minutes with constant stirring.

Then pour in the vinegar, mix again, wait 5-7 minutes and put the borscht mixture into glass jars, which must be sterilized beforehand.

Note!
If there is not enough liquid when stewing vegetables, then add more water, otherwise the whole preparation will simply burn or will not turn out juicy and tasty.

Recipe with tomato paste

Many housewives choose borscht recipes for the winter in jars with cabbage and the addition of tomatoes. But if you don’t have homemade tomatoes, and you don’t want to use store-bought, tasteless vegetables, then you can take a simple recipe with tomato paste.

Ingredients:

1 kg beets;
1.5 kg cabbage;
1 kg of onion;
1 kg carrots;
400 ml tomato paste;
1 glass of vegetable oil;
4 tbsp. l. vinegar 9%;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
2 heads of garlic;
1 glass of water;
2-3 bay leaves;
1 p. l. black pepper;
1 tsp each dry dill and parsley.

Preparation:

We clean the carrots and beets and grate them on a coarse grater.
Cut the onion vegetable into small cubes.
Shred the cabbage into strips and add 0.5 tbsp. spoons of salt, mix and lightly press with your hands.

Pour carrots and beets into a deep saucepan or cauldron, pour in a glass of water and simmer the vegetables for 5-7 minutes.
Then add the cabbage and continue to simmer.
Heat a little oil in a separate frying pan, add the onion, garlic cloves passed through a press, pepper and fry until lightly golden; do not fry the vegetables too much.

Now put the tomato paste into the pan with the contents, pour in the remaining oil, stir and fry for another couple of minutes.
Transfer the roasted tomatoes to the rest of the vegetables, mix and simmer for 15-20 minutes.
Then add sugar, the remaining salt, dried herbs, add bay leaves and add vinegar.
Simmer the dressing for another 8-10 minutes and then fill the steamed jars, only without bay leaves, and screw on the boiled lids.

On a note!
Some housewives add vinegar along with beets, so the color of the dressing will be brighter and more saturated.

How to cook beetroot soup

In addition to the options for preparing beet soup that we described above, there are many other variations. You can prepare beetroot soup with a variety of products.

Here are just some options for decorating its composition:

nuts;
meat (in the form of whole pieces, meatballs, etc.);
cabbage;
cream cheese;
eggs;
garlic;
lemon;
goat cheese and many other ingredients.

Beetroot soup is one of the varieties of the most popular beetroot dishes - borscht and beetroot soup, which many of us simply adore since childhood. However, pureed soup, and even more so, delicate cream soup, are very different in taste from the above-mentioned dishes. Try to prepare something similar, it’s easier than you think. Treat yourself and your family to something special – delicious and healthy beetroot soup.

Bon appetit!

A hearty lunch - hot or cold beetroot soup cooked with meat! Choose the best recipe from our selection: with pork, beef, with meat on ribs.

1-2 small beets
one beef or pork rib per serving
1 onion
1 carrot
2 potatoes
2 tablespoons vegetable oil
1 tablespoon tomato paste
or 2 tablespoons tomato puree
1 tablespoon 9% vinegar
1 teaspoon sugar
salt, ground black pepper, bay leaf to taste
parsley and dill
green onions
sour cream for serving
800 ml broth

Cook broth from beef ribs. We wash the ribs, add cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. We clean the carrots and beets and grate them. Peel the potatoes, wash them and cut them into cubes. Wash the greens and green onions and finely chop them.

As soon as the meat is cooked, add chopped potatoes to the broth and cook until tender - 15-20 minutes.

While the potatoes are boiling, saute the remaining vegetables. Heat the vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add the carrots and sauté for a couple more minutes.

Add tomato paste or tomato puree, mix and sauté for another two minutes.

Add a little hot broth to the pan, add beets, add sugar and vinegar, mix and simmer under the lid for 5-7 minutes.

As soon as the potatoes have boiled until soft, add the contents of the frying pan to the soup, taste the beetroot soup, add salt, sugar and vinegar if necessary, add pepper, bay leaf and half the herbs, cook everything together for 5-10 minutes. Ready!

Before serving, let the beetroot stew sit for 10-15 minutes. Serve, as ordered, hot, placing the soft beef rib on plates. If the ribs are large, then it is better to remove the bones and cut the meat into pieces. If desired, you can also add sour cream and sprinkle the beetroot soup with the remaining herbs and green onions.

Borscht for the winter in jars with beans

You can cook borscht in different ways, there are recipes with cabbage in meat broth, and others with the addition of beans. This version of the first course is suitable for those who do not eat meat at all or are fasting. You can also put this dressing in jars for the winter. All the details are in the proposed step-by-step recipe with photos.

Ingredients:

1.2 kg beets;
1.2 kg of tomatoes;
500 g peppers;
600 g carrots;
400 g onions;
250 ml vegetable oil;
90 ml vinegar 9%;
1 tbsp. l. salt;
100 g sugar;
300 g beans.

Preparation:

Pour the beans into a bowl of cold water and leave for several hours, it is best to do this overnight. Afterwards, drain the liquid from the beans, rinse and pour into a pan with clean water, cook until tender.

We peel all the vegetables, grate the beets and carrots, cut the onion into half moons, cut the sweet pepper into strips. Using a food processor or meat grinder, grind the tomatoes.

Pour the grated tomatoes and oil into the pan, bring to a boil and immediately add the beets and pour in 40 ml of vinegar, so the root vegetable will not lose its color.

After boiling, cook for 10 minutes, then add the onions, carrots and continue cooking for another 10 minutes.

Add pepper, beans, salt and sugar, mix, simmer for 15 minutes, and 5 minutes before readiness, pour out the remaining vinegar.

Fill sterile jars with the finished dressing and screw on the lids.

On a note!
It is very easy to use this dressing in winter. Pour canned vegetables into a pan of boiling water, add potatoes and cabbage. After 15-20 borscht can be served.

Recipe 7: beetroot meat soup (with photos step by step)

In general, beetroot soup in Russian cuisine is a cold soup made from beets, let’s say a kind of cold borscht. And it is popular in the hot summer. But in the cold winter, in order to add vitamins to your body, it is better to prepare hot beetroot soup - very appetizing, tasty, and most importantly - healthy!

Beef for cooking – 300 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onions – 2 pcs.
Beets – 4 small pieces
garlic – 2 cloves
Egg – 4 pcs
Vegetable oil - for frying
Apple cider vinegar – 2 tbsp. l
Bay leaf
Salt, pepper, spices, dill and parsley - to taste

We wash the meat, add water and set to cook.

Fill the eggs with cold water and also put on the fire. After boiling, cook for 7 minutes until the eggs are hard-boiled.

Wash and peel vegetables (potatoes, onions, carrots, beets and garlic).

Three beets on a coarse grater and pour vinegar over them.

Finely chop the onion and fry in vegetable oil until golden brown. Chop the garlic and add to the onion.

Three carrots on a coarse grater and also add to the onion.

After 3 minutes, add the beets and fry for 5 minutes.

Pour boiled eggs with cold water and cool.

We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.

Cut the potatoes into cubes and place them in the boiling broth with meat. If you decide to prepare dietary beetroot soup, i.e. without meat broth, then simply dip the potatoes into salted water. Cook the potatoes until done.

Then add our frying, bay leaf, and spices as desired to the pan (I added spices for borscht).

Finely chop the greens.

Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.

Place the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle herbs on top.

Serve this beetroot soup hot, adding sour cream and garnishing with a slice of egg. Bon appetit!

No tomatoes

Recipes for borscht in jars for the winter differ in the composition of vegetables. Some people use a simple recipe with cabbage, while others prefer to prepare the dressing without tomatoes. But in any case, each option makes it possible to quickly and tasty prepare everyone’s favorite hot dish in winter.

Ingredients:

800 g beets;
500 g cabbage;
500 g carrots;
500 g onions;
500 g sweet pepper;
100 ml vegetable oil;
100 ml water;
50 lm vinegar 9%;
2 tbsp. l. salt;
3 tbsp. l. Sahara.

Preparation:

Shred the cabbage into strips, pass the peeled carrots and beets through a grater. We cut the sweet pepper into small slices, which we clean from seeds and stalks. Chop the onion into half moons.

Place all the cuts into a saucepan, add oil and water, add salt and sugar, stir and, after boiling, simmer for 20 minutes.

Then pour vinegar into the prepared vegetables, mix, keep on fire for a couple more minutes and roll the dressing into sterilized jars.

Advice!
Experienced housewives recommend stewing or frying each ingredient for borscht separately, since each vegetable requires a different time to bring it to readiness.

Borscht without potatoes and beans

Compound:

meat broth or water – 2.5–3 l;
dry beans – 0.2 kg;
white cabbage – 0.4 kg;
carrots – 150 g;
onions – 150 g;
beets – 0.2 kg;
fresh, frozen or canned tomato – 100 g;
tomato paste – 50 ml;
garlic – 2–3 cloves;
vegetable oil – 50 ml;
salt, pepper, fresh herbs - to taste.

Cooking method:

Cook and strain the broth in advance if you plan to cook borscht with it. Soak the beans: after standing for several hours in water, they will swell and cook much faster.
Rinse the prepared beans, fill them with water or broth. Place on the stove and cook for half an hour.
During this time, finely chop the cabbage and prepare vegetable dressing for the borscht. To prepare it, you need to finely chop the peeled onion, chop the peeled carrots and beets on a coarse grater. First, fry onions and carrots in vegetable oil, then add tomato paste, after 5 minutes add beets and peeled tomatoes cut into pieces. All that remains is to simmer the vegetables until all of them, including the beets, become soft.
Finely chop the garlic, chop the fresh herbs with a knife.
After half an hour of cooking the beans, add the cabbage and cook for another 20 minutes.
Add vegetable dressing, cook for another 7 minutes.
Add garlic and herbs, boil the borscht for 2-3 minutes and remove from heat.

Borscht prepared according to this recipe turns out thick and satisfying, even if cooked in water. If you are not fasting, you can season the borscht with sour cream - it will become even tastier.

Borscht for the winter without vinegar

Most preservation recipes involve adding vinegar, because such a preservative allows you to store the product for a long time. But there is a simple recipe for winter borscht with cabbage without using such an ingredient. Dressing in jars for the winter turns out just as tasty.

Ingredients:

1 kg beets;
4 kg of tomatoes;
1 kg carrots;
500 g bell pepper;
1 kg of onion;
300 ml vegetable oil;
3 tbsp. l. Sahara;
1 tbsp. l. salt.

Preparation:

We cut the tomatoes into slices and grind them in a meat grinder, pour the resulting juice into a saucepan, put it on the fire and wait until the tomatoes boil.

Pour salt into the boiling juice, pour in oil, mix and add grated carrots and beets. After boiling, cook the vegetables for 10 minutes.

At this time, cut the onion into cubes and bell peppers into arbitrary pieces, transfer to the pan with the rest of the ingredients, mix and simmer under the lid for 30 minutes.

At the end, add granulated sugar and as soon as its grains are completely dissolved, put the hot dressing in sterile jars and roll up the lids.

On a note!
It is not necessary to add sugar to the dressing, but it allows you to better reveal the taste of vegetables.

Hot classic beetroot soup like in kindergarten

The peculiarity of the soup is that here we use baked beets, which add a special sweetish taste to it. Perhaps that is why children love him so much. The recipe is very simple and does not require any special culinary talent.

Here's what we need:

Chicken – 1 quarter,
Beets - 2 pieces,
Potatoes – 5 pieces,
Onion - 1 piece,
Carrots - 1 piece,
Garlic - 2 cloves,
Salt - 1 teaspoon,
Bay leaf – 1 piece,
Vinegar 9% - 2.5 tablespoons,
Sour cream - for serving,
Water -2.5 liters,
Vegetable oil - 15 grams (for frying)

So, let's start cooking.

Step 1. First of all, cook classic chicken broth. Fill the chicken with cold water and put it on the fire. After boiling, cook for 2 minutes and drain the first broth. Fill the chicken meat with water again, add a bay leaf, half an onion with peel and half a carrot. If you like, you can add celery root. Cook all this at a low boil for 30-40 minutes.

Tip: Onions in their skins will give your broth a beautiful golden hue, just rinse them well beforehand.

Step 2. While the broth is cooking, bake the beets in the oven, wrapping them well in foil.

Step 3. Remove meat, vegetables and spices from the prepared broth. We cut the meat into pieces and send it back. We throw away the rest, they have already given their taste to the broth.

Step 4. Prepare the dressing. Chop the onions and carrots, fry them in a frying pan and put them on a plate. We also send chopped herbs and grated garlic there.

Step 5. Cut the potatoes and beets into beautiful cubes.

Step 6. Place the potatoes into the boiling broth and cook until tender (10-15 minutes).

Step 7. Add beets, cut into cubes, to the soup, pour in vinegar and cook for 5 minutes.

Tip: Vinegar can be replaced with lemon juice. The acid will preserve the color of the beets and give the soup a pleasant sourness.

Step 8. At the very end of cooking, add herbs, garlic and frying. Let's taste it. Add salt if necessary. If you like, you can add a little sugar and nutmeg.

Remove the soup from the stove, close the lid and let it brew for 15 minutes. This is the kind of soup that takes time to develop its flavor. Beetroot soup is very tasty, a little sweet. You can prepare this soup using water rather than chicken or meat broth, and it also turns out delicious.

Without cabbage

Borscht for the winter in jars can be prepared with or without cabbage. The proposed recipe with photo is very simple, the dressing turns out bright, rich and very tasty. We also suggest adding zucchini to the recipe. With this dressing in winter you can cook lean borscht with beans or mushrooms.

Ingredients:

2-3 beets;
2 carrots;
2 onions;
1 zucchini;
5-6 cloves of garlic;
hot pepper to taste;
700 g tomatoes;
1 tbsp. l. Sahara;
1 tbsp. l. salt;
60 ml vegetable oil.

Preparation:

Place a deep frying pan or cauldron on the stove, heat the oil and add chopped onions and grated carrots, fry the vegetables for 5-7 minutes.

Chop the peeled beets into strips and pour into a frying pan with onions and carrots, mix and continue cooking with the lid on.

Cut the zucchini into small cubes, finely chop the hot pepper, also add to the pan and mix.

We pass the tomatoes through a meat grinder and pour the mixture into the vegetables, add salt, sugar and finely chopped garlic cloves.

As soon as the contents of the pan boil, simmer for 5-7 minutes and immediately put into steamed jars and seal tightly with lids.

For reference!
From the specified amount of ingredients, you get 3 jars of dressing of 500 ml each and a little remains for testing.

Borscht for the winter in jars - recipe in a slow cooker

Today, many housewives prefer to cook using a multicooker, because such a kitchen appliance simplifies any cooking process. Therefore, now we will also try to cook borscht for the winter in a slow cooker.

Ingredients:

1.5 kg beets;
0.5 kg of tomatoes;
0.5 kg carrots;
0.5 kg of sweet pepper;
0.5 kg of onion;
100 g dill;
0.5 cups vegetable oil;
3.5 tbsp. l. Sahara;
1.5 tbsp. l. salt;
1 glass of water;
3 tbsp. l. vinegar 9%.

Preparation:

Using a food processor or grater, chop the carrots and beets.

We cut the sweet pepper into strips, cut the onions and tomatoes into cubes, finely chop the dill.

Pour oil into the multicooker bowl, add onions, carrots, then peppers, tomatoes and beets.

Next we add salt, sugar, vinegar and water. Close the lid of the device, select the “Extinguishing” mode and set the timer for 2 hours.

10 minutes before the end of the program, add the greens and mix.

After the signal, leave the dressing for 5 minutes in the “Warming” mode, then open the lid, mix the contents of the bowl and put it in sterile jars, roll up the lids.

As you know, beets lose their freshness in cold weather, but if you use them for preservation and prepare borscht in jars for the winter, then such a vegetable will delight you with its aroma and taste all year round. All the proposed recipes with photos of such a preparation are very simple and will allow you to quickly cook a tasty and rich soup in winter. If desired, in addition to the main ingredients, you can add any herbs, spices and herbs to any recipe.

Borsch without potatoes with meat

Compound:

beef on the bone – 0.5 kg;
beets – 0.3 kg;
white cabbage – 0.4 kg;
onions – 100 g;
carrots – 150 g;
table vinegar (9 percent) – 5 ml;
tomato paste – 40 ml;
vegetable oil – 40 ml;
water – 2–2.5 l;
salt, spices - to taste.

Cooking method:

Wash a piece of beef, add water, and put on fire. When the water boils, skim off the foam and reduce the flame intensity. At this stage, you can add a little salt, spices, and roots. Cook for at least an hour until the meat comes off the bone easily.
Wash the cabbage and remove the top leaves. Finely chop the head of cabbage
Peel the beets. Cut into thin strips or grate. It will work out beautifully if you use a grater to prepare Korean salads, but you can also use a regular one with large holes.
Peel and chop the carrots in the same way as the beets.
Remove the peel from the onion. Cut into thin quarter rings.
Heat the oil, put onions and carrots in it. Sauté vegetables until soft. Add tomato paste to them and continue sautéing until it turns orange.
Add the beets and pour vinegar over them. Sauté with the remaining vegetables for 5 minutes.
From the pan where the meat is cooked, pour 100 ml of broth and pour it into the pan with the vegetables. Cover it with a lid and simmer the vegetables until the beets are soft.
When the meat is completely cooked, remove it from the pan and strain the broth.
Divide the meat into small pieces and return to the broth.
Bring the broth to a boil and put the cabbage in it, cook for 20 minutes.
Add vegetables from the pan. If necessary, add salt to the borscht and add spices. Stir.
Cook for another 7-8 minutes, remove from heat.