Signature recipes for delicious borscht preparations for the winter

Classic borscht for future use in the bank

The recipe for a simple preparation of classic borscht for the winter with beets and cabbage will greatly simplify the preparation of a fragrant soup.

Ingredients:

• 1.5 kg of cabbage;
• 1.5 kg of beets;
• 20 g garlic;
• 1 kg of carrots;
• 250 ml of water;
• 100 g vinegar (9%);
• 1 kg of tomatoes;
• 200 ml of vegetable oil;
• 800 g onions;
• 120 g salt;
• 150 g granulated sugar.

Step by step recipe:

1. Prepare, rinse vegetables, remove inedible parts.
2. Pass the chopped vegetables through a meat grinder or food processor.
3. Chop the heads of cabbage.
4. Fry the onions and carrots.
5. Take a large saucepan, put the vegetable mass in it, add the fried onions with carrots, garlic. Mix.
6. Cook for about 15 minutes.
7. Pour in oil, water, salt. Add vinegar and sugar.
8. Simmer the salad over low heat, stirring until tender.
9. Willingness is determined by the softness of vegetables.
10. Pour the salad over sterilized jars. Roll up.

Video "Borshchevka for the winter"

From this video you will learn the recipe for a delicious preparation for borscht for the winter.

Canned beetroot options

Beetroot for the winter can be prepared from a different set of products, but the composition will definitely include beets.

Dressing without cabbage in a slow cooker

There are housewives who do not like cabbage in borscht. You can cook curls without this vegetable. They are in no way inferior to the previous version in taste.

Ingredient List:

• sweet pepper - 500 g;
• tomatoes - 2.5 kg;
• beets - 500 g;
• vinegar - 7 tbsp. l .;
• salt - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• vegetable oil - 1 multi-glass.

How to cook:

1. Rinse and peel vegetables beforehand.
2. Grate carrots.
3. Chop the onion with straws.
4. Put carrots and onions in the multicooker bowl and turn on the "Stew" mode.
5. Remove seeds from peppers, chop into strips.
6. Grind the beets.
7. Scroll the mashed potatoes from the tomatoes.
8. Add the rest of the ingredients to the stewed carrots and onions.
9. Season with salt and sugar.
10. Continue simmering for about an hour.
11. Pour in oil and vinegar before finishing.
12. Fill the preservation container with salad, put it away for storage.

With beans

Borscht with beans turns out to be hearty and practical. Legumes are great substitutes for potatoes. Besides dressing for borscht, this salad can be a great snack or dinner. Any beans will do, but not canned.

Required:

• 1.5 kg of beets;
• 1.5 kg of onions;
• 2 kg of tomatoes;
• 1.5 kg of carrots;
• 1 kg of beans;
• 1 kg of bell pepper;
• 250 ml of oil;
• 2 tbsp. l. salt;
• 50 g sugar;
• 8 tbsp. l. vinegar.

Preparation:

1. Soak the beans overnight.
2. Boil the soaked beans until soft, but do not overcook.
3. Prepare, rinse vegetables. Blanch the tomatoes.
4. Grind the root vegetables in any convenient way.
5. Cut the tomatoes and peppers into cubes.
6. Fold the prepared mass into a large container.
7. Add water, oil, sugar, salt. Cook for 20 minutes, stirring.
8. Add beans, vinegar to the cooked mass, simmer until tender.
9. Roll the hot workpiece into jars.
10. Store in a cellar or any cool place.

With bell pepper

The sweet bell pepper will make the soup special. You can use red and yellow varieties.

Components:

• bulgarian pepper - 1 kg;
• carrots - 1 kg;
• beets - 2 kg;
• ripe tomatoes - 1.5 kg;
• greens to taste;
• onions - 1 kg;
• vegetable oil - 250 ml;
• sugar - 150 g;
• salt - 70 g;
• vinegar (9%) - 200 ml;
• water - 400 ml;
• spices to taste.

Cooking method:

1. Rinse, peel vegetables.
2. Cut the pepper in half, remove the seeds, cut into cubes.
3. Peel the onion, chop it into small cubes.
4. Grind the rest of the ingredients in a meat grinder or blender.
5. In a large container, mix the vegetable mass, except for the pepper.
6. Put on the stove, pour in oil, simmer for a quarter of an hour.
7. Add pepper, bring to a boil. Add water, sugar, salt.
8. Simmer for another 25 minutes. Put the herbs before the end of cooking.
9. Spread the mixture over the prepared jars, roll up.
10. Store borscht in a cool place.

Borscht for the winter without vinegar

Beetroot soup, cooked according to the recipe without vinegar, can be fed even to small children.

Required products:

• beets - 2 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• salt - 2 tbsp. l .;
• 2 tbsp. l. Sahara;
• 200 ml of sunflower oil.

Cooking steps:

1. Rinse vegetables, peel.
2. Grate root vegetables.
3. Chop tomatoes and peppers into cubes.
4. Cut the onion in any way.
5. Stir the mixture, boil for 20 minutes.
6. Add salt, sugar, pour in oil.
7. Simmer for another 15 minutes, stirring occasionally.
8. Preserve, wrap in warmth.

With green tomatoes

If there are a lot of green tomatoes in stock, then they can be used to make a dressing.

Required:

• 3 kg of beets;
• 2 kg of green tomatoes;
• 1 kg of onions;
• 1 kg of carrots;
• 2 heads of garlic;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1.5 tbsp. l. sunflower oil;
• 1.5 tsp vinegar essence.

Cooking process:

1. Grind all vegetables in any convenient way.
2. Take a large saucepan, add the vegetable mass, except for the garlic.
3. Add salt and sweeten.
4. Put the container on the stove, simmer for about an hour.
5. Chop the garlic in a garlic bowl.
6. Add garlic, add vinegar, cook for another 15 minutes.
7. Transfer the finished dish to jars, preserve, let cool.

Green tomatoes make the appearance of borscht unusual and appetizing.

Branded gas station from Alla Kovalchuk

Borsch dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare, a soup based on it is cooked for about half an hour. The blank can be used to make sauce for pasta, cabbage rolls, stuffed peppers, used as a salad.

As for cooking:

1. Prepare vegetables, rinse, peel.
2. Grate 1.5 kg of beets and 500 g of carrots on a coarse grater.
3. Crumble 500 g of multi-colored Bulgarian pepper.
4. Chop 500 g of onions.
5. Chop the greens finely.
6. Pour 0.5 kg of tomatoes with boiling water, remove the skin, chop with a blender.
7. Heat vegetable oil in a frying pan and fry the beets. Drizzle with vinegar to preserve color.
8. Add the tomato mass to the fried beets, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until tender.
9. In another pan, fry the onions and carrots until light golden brown, add the pepper cubes, fry until tender.
10. Combine fried vegetables, mix thoroughly, salt and sweeten.
11. Pour in a little water, simmer for another 3-5 minutes.
12. At the end of cooking, add the greens, mix thoroughly, put in sterilized jars, preserve, remove for the winter.

Spicy borsch seasoning

Fans of spicy food will appreciate the recipe for spicy borsch dressing for the winter.

Ingredients:

• 3 kg of beets;
• 3 kg of tomatoes;
• 3 kg of sweet red pepper;
• 2 kg of onions;
• 2 kg of carrots;
• 5 heads of garlic;
• 4 pods of hot pepper;
• 2 cups vegetable oil;
• 1.5 cups of sugar;
• 5 tbsp. l. salt;
• vinegar to taste.

Cooking method:

1. Scald the tomatoes with boiling water, remove the skin, twist in a meat grinder or mash with a blender.
2. Drain the tomato mass into a large container, pour in oil, add sugar, salt, bring to a boil.
3. Chop pepper, onion.
4. Cut the carrots and beets into strips.
5. Remove the seeds from the bitter pepper, chop with garlic.
6. Add the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring occasionally.
7. At the end, add hot pepper and garlic.
8. Darken for another 5 minutes.
9. The spicy seasoning is ready. You can roll up for the winter and enjoy the spicy taste.

Tips for hostesses

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of an unsightly shape - small beets, crooked carrots, which there is no point in storing.

This dish must include beets. What ingredients to supplement it, it's up to you. This can be onions, carrots, tomato paste, cabbage, and even potatoes.

Algorithm for cooking borscht from a blank:

1. Boil meat broth.
2. Add potatoes, cabbage if desired.
3. Place the dressing salad in the soup.
4. Boil.
5. Sprinkle with fresh herbs in a plate.
6. Serve with mayonnaise or sour cream sauce.

Some fresh vegetables are not stored throughout the winter, and they will stand perfectly in the blanks throughout the winter season. But it is better to harvest the seasoning in the fall, when the vegetables still contain the maximum amount of useful vitamins and juices.

In order to delight the household with a delicious rich soup all winter, we recommend preparing jars of dressing already this season.